Posts by Gail South

Heat butter and oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in salt and sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 min. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly…

Cook thin spaghetti in boiling water for 3 min. Put in a colander and place over simmering water for 20 min. Deep fry in vegetable oil at 370 a handful at a time about 3 min. Drain.

Combine spices in a dry saute pan over low heat and toast them gently until they release their fragrance, 2 min or so. Transfer to bowl to cool. Sweet paprika 3.5 TGarlic powder 1 tspCinnamon 2 tspGround coriander 3 TGround turmeric 1 T + 1 tspGinger powder 1/2 TGround allspice 2.5 tsp

Mascarpone is a fresh temperature- and acid-treated Italian cheese made from cream with a butterfat content of 30-46%. Its texture is compact, but it is also supple and spreadable. Its flavor is unique–mildly sweet and refreshing. Usually distributed in small containers, mascarpone has a very short shelf life. Often mixed w cocoa, coffee, liqueurs, or…

Slice off both ends of 6-8 lemons. Thickly slice lemons and dredge in ¼ c Kosher salt. Layer in sterilized wide-mouth jar. Add a little salt to jar and fill w lemon juice. Seal jar. Let sit at room temperature for up to a week, turning jar every day. Refrigerate, continuing to turn jar every…

Easy way to sterilize jars: Wash them well in hot soapy water. Dry them off. Put on a cookie sheet, right side up, at 225°F for 15 minutes. Turn off oven and leave them in there until you need them. Lemon Juice:Remove rust stains with a few drops. Sprinkle on salt and rubDe-stink hands

Place 6-8 fresh herb sprigs 1/2″ apart on a paper towel-lined microwavable plate. Microwave on HIGH in 20-second intervals until dry, about 2 minutes.

Put it through a strainer, mashing lumps w wooden spoon. Reheat very slowly.

Mince 4 cloves garlic. Place in small saucepan w 1/4c olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, 5 min. Transfer oil and garlic to bowl w paste made of 1 minced garlic clove smooshed w 1/8 tsp kosher salt into a paste.

Cut off the top of the head of garlic and pull away any papery skin. Trim ½” from top of most cloves. Pour 1/8” milk into a shallow plate or bowl, place garlic cut-side down in milk; cover garlic w inverted bowl, and microwave on low for 5-10 min, depending on number of heads. Roast…