November 10th, 2007 by alice
Tags: Beansu, Gratin, Green
INGREDIENTS
- 2cupsfresh green beans
- 2tablespoonsbutter
- 2tablespoonsflour
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 1/2teaspoondried tarragon
- 1/4teaspoonpaprika
- 1cupevaporated milk
- 1/2cup gratedswiss cheese
DIRECTIONS
- Preheat oven to 350°F.
- In a pot of boiling water, cook green beans till crisp/tender, 2-4 minutes.Drain, reserving 1 cup of the liquid.
- Melt butter in a small saucepan over medium-low heat; blend in flour and seasonings.Stir until smooth and bubbling.
- Add reserved bean stock & milk.Cook, stirring constantly, until smooth and thickened.
- Place beans in a greased, 1 quart casserole.Pour sauce over the top.Sprinkle with cheese.
- Bake for 20 minutes or until cheese is melted and slightly browned.
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November 10th, 2007 by alice
Tags: Bisque, Pernod, Shrimp
INGREDIENTS
- 1 1/4lbsmedium shrimp, shelled and deveined, shells reserved
- 1/4cupunsalted butter
- 1/2cupPernod
- 2quartswater
- 1bay leaf(not California)
- 3carrots, chopped
- 2celery ribs, chopped
- 1mediumonion, chopped
- 2tablespoonslong-grain rice
- 2tablespoonstomato paste
- 3/4teaspooncayenne
- 2teaspoonssalt
- 1/3cupheavy cream
- fresh lemon juice
-
Garnish
- choppedfresh chives
DIRECTIONS
- Cook shrimp shells in 1 tablespoon butter in a 4-quart pot over moderately high heat, stirring frequently, until golden.
- Add Pernod and boil, stirring frequently, until most of liquid is evaporated. Add water and bay leaf and simmer, uncovered, 20 minutes.
- Pour shrimp stock through a fine sieve into a bowl, pressing on shells and then discarding them.
- While stock is simmering, cook shrimp with salt to taste in 1 tablespoon butter in a 6-quart heavy pot over moderate heat, stirring frequently, until just cooked through, 3 to 4 minutes. Transfer with a slotted spoon to a bowl.
- Add remaining 2 tablespoons butter to pot, then cook carrots, celery, and onion over moderate heat, stirring, until softened. Stir in rice, tomato paste, cayenne, salt, and shrimp stock and simmer, covered, until rice is tender, about 20 minutes. Set aside 12 shrimp and stir remainder into bisque.
- Purée bisque in batches in a blender (use caution when blending hot liquids), then pour through fine sieve into another pot. Stir in cream and cook over low heat until heated through (do not boil). Stir in lemon juice and salt to taste.
- Cut reserved shrimp into 1/4-inch dice, then use as part of garnish for bisque.
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November 10th, 2007 by alice
Tags: Anise, Flatbreads, Seed
INGREDIENTS
- 1cupquick-cooking rolled oats
- 2cupsall-purpose flour
- 2 1/2teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 2teaspoonssugar
- 2 1/2teaspoonsfine sea salt
- 1/2cup coldunsalted butter, cut into pieces
- 2/3cup well-shakenbuttermilk
- 1largeegg, lightly beaten
- 4teaspoonsanise seeds
DIRECTIONS
- Make dough: Pulse oats in a food processor until coarsely ground. Add flour, baking powder and soda, sugar, and 1/2 teaspoon salt, then pulse to mix well. Add butter and pulse until mixture resembles coarse meal. Add buttermilk and pulse until dough just forms a ball. Divide dough into quarters and cover with a kitchen towel.
- Preheat oven to 350°F.
- Form flatbreads: Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 10 1/2- by 8 1/2-inch rectangle. Brush lightly with beaten egg and sprinkle evenly with 1/2 teaspoon salt and 1 teaspoon anise seeds. Gently roll pin lightly over seeds to help them adhere.
- Trim dough (to a 10- by 8-inch rectangle) with a fluted pastry wheel or sharp knife. Cut lengthwise in half, then crosswise into sixths for a total of 12 strips (4 by 1 2/3 inches). Arrange strips 1/2inch apart on a buttered baking sheet and make more in same manner, using another buttered baking sheet for last 2 batches.
- Bake flatbreads: Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until glaze is golden brown and flatbreads are crisp, 15 to 20 minutes total. Transfer to racks to cool.
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November 10th, 2007 by alice
Tags: Bean, Crust, Kidney, Leek, Mushroom, Pie
INGREDIENTS
- 12ounceskidney beans
- 1tablespoonunsalted butter
- 2 1/2cups whites and light greenleeks, chopped
- 1 1/2cups thinly slicedmushrooms
- 1tablespoonfresh dill
- 1teaspoondried mustard
- 1/4cupdry white wine
- 3largeeggs
- 1/2cup shreddedcheddar cheese
- 1/4cupbreadcrumbs
DIRECTIONS
- pat the beans dry and put between 2 sheets of waxed paper, crush with rollimg pin.
- scrape the beans into an 8 inch pie plate and press into bottom and sides.
- Preheat oven to 350 degrees. In large skillet melt butter, add leeks, mushrooms, dill, mustard and saute till leeka are tender. remove from heat and cool slightly.
- in mixing bowl beat egss well, add wine, breadcrumbs, cheese and leek mixture.
- Stir well, salt and pepper to taste.
- Pour into pie plate and bake 30-40 minutes, till set.
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November 10th, 2007 by alice
Tags: Broth, Scotch
INGREDIENTS
- 2lbslamb necks, bone In
- 8cupswater
- 1cupcarrots, diced
- 2mediumonions, chopped
- 1cupturnips, pared and chopped(or rutabaga)
- 1cupcelery, diced
- 1 1/2teaspoonssalt
- 1/4teaspoonpepper
- 1/4teaspoonrosemary, crumbled
- 1/4cupbarley
DIRECTIONS
- Place meat, water, carrots, onions, rutabaga, salt, pepper and rosemary in large kettle. Cover; bring to boiling. Lower heat; simmer 1-1/2 hours.
- Remove kettle from heat. Remove meat from bone. Skim fat from soup.
- Return meat to soup. Bring to boiling; add barley. Simmer 30 minutes, or until barley is tender.
- Garnish each serving with chopped parsley, if you wish.
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