Posts by Gail South

Put the mint, garlic, preserved lemons and juice, and half the oil into a bowl and patiently blitz with an immersion blender. When most of the leaves have been incorporated, pour in the remaining oil and blitz again, until you have a deep emerald, emulsified sauce. Taste to see if you want to add salt,…

Combine all ingredients except cornstarch in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours. Strain into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens…

In food processor, combine mint leaves with parsley, scallions, garlic and lemon zest and pulse until chopped. With the machine on, add olive oil in thin stream and process until smooth. Season w salt. Mint 0.75 c packed leavesParsley 0.25 c flat leaf leavesOnions, Green 2 thickly slicedGarlic 2 med clovesLemon Zest 0.5 tsp finely…

Cook onion in small heavy skillet over moderate heat, stirring, until pale golden. Stir in remaining ingredients except mint and simmer 2 min. Transfer to bowl and cool completely. Stir in mint just before serving. Onion 0.5c choppedOlive Oil 1TRaisins 0.25c chopped goldenVinegar 3T white wineWater 0.25cPepper Flakes, Red 0.25tspCoriander 0.25tsp groundSalt 0.25 tspMint 0.5c…

Cut off the skin and white pith from 1 lime. Remove the lime segments and roughly chop. Toss w 1/2 finely sliced shallot; 1 T each lime juice (from another lime), olive oil and rice vinegar; 1 tsp soy sauce; and 1/2 tsp. sugar.

Preheat oven to 325. Wrap lemons tightly in foil and roast in middle of oven until soft, about 1 hour. Carefully open foil, then cool lemons just enough to handle. Halve lemons and juice them. Whisk together juice, sugar, thyme and salt and pepper. Add oil in slow stream, whisking until emulsified. Serve over fish,…

In a large dry heavy pot over medium heat, toast coriander, cumin and mustard seeds until they are several shades darker and fragrant, about 2 minutes. Use a spice grinder, coffee grinder or mortar and pestle to finely grind seeds with bay leaves.Heat oil in the same pot over medium-high heat. Add onions and cook,…

Combine all ingredients and mix well. Adjust seasoning to taste w mustard or salt. Serve at room temp Horseradish 6T fresh gratedHeavy Cream 1.5cMustard 2 tsp DijonVinegar 2T white wine

Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture. Add the garlic and stir in the olive oil. Pour the mixture into a jar, allowing the spices to settle. Keeps in the fridge for 1 week. ​2 dried chilies1 teaspoon cumin seed1 teaspoon coriander seed1 teaspoon caraway seed1 pinch…

This herb blend is terrific stirred into soups and stews (all you need is a few teaspoonfuls). Mix all ingredients in small bowl. Parsley 0.5 cLemon Zest 2 tsp (or use orange)Garlic 0.75 tspSalt pinch