Posts by Gail South

2 tablespoons olive oil2 ½ pounds/1 kilogram bone-in, skin-on chicken thighs (4 to 6 thighs), debonedKosher salt and black pepper1 large yellow onion (about 8 ounces/220 grams), cut into 1/2-inch/1-centimeter dice3 tablespoons tomato paste3 garlic cloves, finely chopped2 tablespoons fresh thyme leaves2 cups/480 milliliters boiling water8 ounces/230 grams spaghetti, broken into thirds⅓ lightly packed cup…

In bowl, stir together flour and salt. Add eggs and milk; beat well. Place in coarsely sieved colander. Hold over large kettle of rapidly boiling salted water. With wooden spoon, press batter through colander. Cook and stir 5 min; drain thoroughly. Makes about 3 c. Flour 2cSalt 1tspEgg 2 slightly beatenMilk 1c

Bring water to boil for pasta. Chop white part of leek (1 c); chop parsley. Remove sausage casing: cut almost in half; turn sausage over and peel casing away. Preheat large sauté pan on med-hi. Place 1T oil in pan, then add sausage; brown 3-4 min, stirring to crumble meat, or until no pink remains.…

Cook and drain rotini. Sauté onion in hot oil about 5 min, until it begins to brown. Stir in mushrooms and cook until they soften and begin to color. Combine a small amount of yogurt w cornstarch to make a smooth paste. Return cornstarch mix to remaining yogurt and combine in food processor w ricotta.…

For the tomato confit: Preheat oven to 200. In an 8×8-inch pan, combine olive oil, garlic, coriander, bay leaf & thyme. Place tomatoes, cut side down, into oil. Cover pan w foil, poking a hole or two to let steam escape. Bake tomatoes for 2 hours, until very tender and skins pull away from flesh…

Bring broth to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm. Melt 4 T butter in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring often, about 10 min. Stir in parsnips and 3 Tsp chopped rosemary. Cook until parsnips begin to brown, stirring…

Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes.Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch…

In food processor, mince herbs w cheese. In saucepan, bring broth to simmer and keep there. In 4- to 5- qt heavy kettle cook onions in .25 c oil, covered, over moderately low heat, stirring occasionally, until soft but not browned, about 10 minutes. Add rice and cook, uncovered over low heat, stirring, 10 minutes.…

Bring stock to a boil over high. Add strawberries, and blanch for 30 sec. Remove berries, puree in food processor, and set aside. Turn off heat and cover stock. Melt butter in heavy pan. Add rice and stir constantly for 1 min. Add wine and cook until absorbed. Add stock, 1/2 c at a time,…

As soon as the rice is finished cooking, place a double thickness of paper towels between lid and pot. If this doesn’t work, rinse well w warm water. Rice Tabbouleh Serves 6Bring 2.5 c water w 1/2 tsp salt to a boil in a 2- to 3- quart saucepan, then stir in wild rice and…