jat

January 15, 2004

Scallops in Pea Sauce

A very vibrant, flavorful pea sauce complements the

scallops.

Quantity of sauce for 6 scallops

Frozen peas

1 large Tahitian vanilla bean

1/2 cup water plus *

1/4 t. Madras curry

1 oz. butter

Add one cup of frozen peas to blender. Add 1/2 cup of

water, vanilla bean scrapings, curry. Mix until smooth.

Put 1 T. of butter in saucepan, add pea mixture to warm.

*Add additiional water for correct consistency

Scallops: Lightly oil scallops. Put in very hot pan and

cook until lightly browned.

Keywords: Easy, Fish

( RG819 )

January 15, 2004

Scallops in Pea Sauce

A very vibrant, flavorful pea sauce complements the

scallops.

Quantity of sauce for 6 scallops

Frozen peas

1 large Tahitian vanilla bean

1/2 cup water plus *

1/4 t. Madras curry

1 oz. butter

Add one cup of frozen peas to blender. Add 1/2 cup of

water, vanilla bean scrapings, curry. Mix until smooth.

Put 1 T. of butter in saucepan, add pea mixture to warm.

*Add additiional water for correct consistency

Scallops: Lightly oil scallops. Put in very hot pan and

cook until lightly browned.

Keywords: Easy, Fish

( RG819 )

January 14, 2004

Cucumber - Verbena Soup

The flavor can be described as fresh, complex,

grassy, a symphony, freshness from the garden.

The color is as vibrant as it tastes.

Serves 8

4 European Cucumbers

1/4 cup water in blender

48 verbena leaves

8 teaspoons

3 lemons

2 t. sugar

2 t. Sherry Vinegar (La Bodega)

1/2 t. salt

1 t. tobasco

pepper to taste

1. Chop cucumbers in 1 in. pieces

2. Add 1/4 cup water in blender, add cucumbers. Blend.

3. Start adding leaves, blend.

4. Strain in cheesecloth.

5. Take 1/2 c. of the juice and add gelatin to

thicken.

6. Cook gelatin and 1/2 cup over low flame until gelatin

is completely melted. Add this to the 4 cups of juice

and put in fridge.

7. Add to soup lemon juice from 3 lemons, sugar, sherry,

salt, tobasco, pepper.

TO Plate: Put thin mushrooms in middle of dish, 4 yellow

tomatoes, then cucumber puree.

Yellow tomatoes: Deep fry for a few seconds, put in ice

bath to cool, then peel, and set aside till ready to use.

Before plating add evoo to coat and very very diced chives

to cover.

Mushrooms: Peel large button mushrooms using a paring

knife. Take off outer skin, and slice the tops horizontally

using only the whites. Use the thinnest slice from the

mandolin.

Before plating also use evoo on the mushrooms so it soaks

it like a sponge, do it several times.

Keywords: Easy, Soup

( RG818 )

January 14, 2004

Cucumber - Verbena Soup

The flavor can be described as fresh, complex,

grassy, a symphony, freshness from the garden.

The color is as vibrant as it tastes.

Serves 8

4 European Cucumbers

1/4 cup water in blender

48 verbena leaves

8 teaspoons

3 lemons

2 t. sugar

2 t. Sherry Vinegar (La Bodega)

1/2 t. salt

1 t. tobasco

pepper to taste

1. Chop cucumbers in 1 in. pieces

2. Add 1/4 cup water in blender, add cucumbers. Blend.

3. Start adding leaves, blend.

4. Strain in cheesecloth.

5. Take 1/2 c. of the juice and add gelatin to

thicken.

6. Cook gelatin and 1/2 cup over low flame until gelatin

is completely melted. Add this to the 4 cups of juice

and put in fridge.

7. Add to soup lemon juice from 3 lemons, sugar, sherry,

salt, tobasco, pepper.

TO Plate: Put thin mushrooms in middle of dish, 4 yellow

tomatoes, then cucumber puree.

Yellow tomatoes: Deep fry for a few seconds, put in ice

bath to cool, then peel, and set aside till ready to use.

Before plating add evoo to coat and very very diced chives

to cover.

Mushrooms: Peel large button mushrooms using a paring

knife. Take off outer skin, and slice the tops horizontally

using only the whites. Use the thinnest slice from the

mandolin.

Before plating also use evoo on the mushrooms so it soaks

it like a sponge, do it several times.

Keywords: Easy, Soup

( RG818 )

January 14, 2004

Chocolate Bread Pudding

I enjoyed this dessert at the San Ysidro Ranch in

Santa Barbara by the fireplace in the downstairs restaurant.

The Plow and Angel has a romantic atmosphere.

SO enjoy this dessert, cozy by the fire, at home.

Serves 8

6 cups Brioche (croissants, french bread O.K.) Use day

old bread and cut into 1 in. cubes.

6 each Eggs

1 cup Sugar

3 cups heavy cream

1 t. Vanilla

8 oz. Semi sweet chocolate, melted (Valhrona)

1/2 t. salt

1. Preheat oven to 350 degrees.

2. Butter ovenproof dish or individual ramikins

3. Combine eggs, cream, sugar, vanilla, salt and mix well.

Whisk in melted chocolate

4. Add bread to mixture, let soak 25 min. until bread

absorbs most of the eg mixture

5. Carefully fill baking dish 7/8 full with the butter

6. Place dish or ramekins in another larger pan and fill

pan 1/2 way up with hot water (water bath).

7. Bake 30 to 49 min. until the center of custard is set.

8. Remove from oven and let set 15-20 min. before serving.

9. Serve with homemade whipped cream and I like white

chocolate gelato.

Garnish with mint and get creative.

Keywords: Dessert, Chocolate, Easy

( RG817 )

January 14, 2004

Chocolate Bread Pudding

I enjoyed this dessert at the San Ysidro Ranch in

Santa Barbara by the fireplace in the downstairs restaurant.

The Plow and Angel has a romantic atmosphere.

SO enjoy this dessert, cozy by the fire, at home.

Serves 8

6 cups Brioche (croissants, french bread O.K.) Use day

old bread and cut into 1 in. cubes.

6 each Eggs

1 cup Sugar

3 cups heavy cream

1 t. Vanilla

8 oz. Semi sweet chocolate, melted (Valhrona)

1/2 t. salt

1. Preheat oven to 350 degrees.

2. Butter ovenproof dish or individual ramikins

3. Combine eggs, cream, sugar, vanilla, salt and mix well.

Whisk in melted chocolate

4. Add bread to mixture, let soak 25 min. until bread

absorbs most of the eg mixture

5. Carefully fill baking dish 7/8 full with the butter

6. Place dish or ramekins in another larger pan and fill

pan 1/2 way up with hot water (water bath).

7. Bake 30 to 49 min. until the center of custard is set.

8. Remove from oven and let set 15-20 min. before serving.

9. Serve with homemade whipped cream and I like white

chocolate gelato.

Garnish with mint and get creative.

Keywords: Dessert, Chocolate, Easy

( RG817 )

January 13, 2004

Rasberry Salade Dressing

This is a James Doyle recipe. I like variety and I

like to make most food dishes from scratch. My repetoire

will contain 365 different salade dressings to

complement 365 different salades. This one complements

a spinach salade. Mixed greens with peppery flavor is

good as well.

3 large tables. rasberry preserves

1/4 cup balsemic rasberry vinegar

juice of half a lemon

several dashes of Worcestershire Sauce

couple pinches of pepper

pinch of salt

1/4 to 1/3 cup olive oil

Whisk the ingredients together as you add them in the

order given.

To spice it up, add a couple dashes of hot sauce, or

even bacon grease for a more earthy flavor. Taste as

you go.

Keywords: Salad, Easy

( RG816 )

January 13, 2004

Rasberry Salade Dressing

This is a James Doyle recipe. I like variety and I

like to make most food dishes from scratch. My repetoire

will contain 365 different salade dressings to

complement 365 different salades. This one complements

a spinach salade. Mixed greens with peppery flavor is

good as well.

3 large tables. rasberry preserves

1/4 cup balsemic rasberry vinegar

juice of half a lemon

several dashes of Worcestershire Sauce

couple pinches of pepper

pinch of salt

1/4 to 1/3 cup olive oil

Whisk the ingredients together as you add them in the

order given.

To spice it up, add a couple dashes of hot sauce, or

even bacon grease for a more earthy flavor. Taste as

you go.

Keywords: Salad, Easy

( RG816 )

January 13, 2004

Jalapeno Cheddar Corn Muffins

Makes 2 1/2 dozen

1 cup corn meal

1 1/2 cups plus 2 T. flour

2 1/2 T. baking powder

1/3 cup shortening

1/3 cup plus 1 T. butter, melted

3 eggs

1/4 cup honey

1 3/4 cups milk

5 oz. cheddar cheese, finely grated

2 jalapeno peppers, finely diced

1. Combine dry ingredients in large mixing bowl.

2. In separate smaller bowl combine eggs, butter and

honey, mix well.

3. Rub shortening into dry ingredients until crumbly.

4. Add moist ingredients. Mix just until all dry ingredients

are moistened.

5. Add milk. Mix

6. Add Jalapenos and cheddar, then mix.

7. Put into lightly greased muffin tins.

8. Bake at 350 degrees for 10 to 15 min, until golden.

Serve warm.

Keywords: Brunch, Easy

( RG815 )

January 13, 2004

Jalapeno Cheddar Corn Muffins

Makes 2 1/2 dozen

1 cup corn meal

1 1/2 cups plus 2 T. flour

2 1/2 T. baking powder

1/3 cup shortening

1/3 cup plus 1 T. butter, melted

3 eggs

1/4 cup honey

1 3/4 cups milk

5 oz. cheddar cheese, finely grated

2 jalapeno peppers, finely diced

1. Combine dry ingredients in large mixing bowl.

2. In separate smaller bowl combine eggs, butter and

honey, mix well.

3. Rub shortening into dry ingredients until crumbly.

4. Add moist ingredients. Mix just until all dry ingredients

are moistened.

5. Add milk. Mix

6. Add Jalapenos and cheddar, then mix.

7. Put into lightly greased muffin tins.

8. Bake at 350 degrees for 10 to 15 min, until golden.

Serve warm.

Keywords: Brunch, Easy

( RG815 )

January 13, 2004

Banana Walnut Muffins

Makes 2 dozen

I like the combination of banana walnut, jalapeno cheddar corn, and molasses muffins in a basket to serve for my Sunday brunch. I will post all 3. This recipe works

nicely with the very small tin size.

2 cups flour

1 cup sugar

3/4 T. baking soda

1/2 cup chopped walnuts

2 eggs

1/4 lb. plus 2 T. butter, melted

1/4 cup milk

1 1/4 lb. ripe bananas, mashed

1. Combine first 4 ingredients in mixing bowl. Set aside.

2. Combine last 4 ingredients in separate bown. Set aside.

3. Add dry ingredients to moist mixture, mix well.

4. Spoon into muffin tins which have been sprayed or buttered and flour.

5. Bake @ 350 degrees for 15-20 min.

Serve warm.

Keywords: Brunch, Easy

( RG814 )

January 13, 2004

Banana Walnut Muffins

Makes 2 dozen

I like the combination of banana walnut, jalapeno cheddar corn, and molasses muffins in a basket to serve for my Sunday brunch. I will post all 3. This recipe works

nicely with the very small tin size.

2 cups flour

1 cup sugar

3/4 T. baking soda

1/2 cup chopped walnuts

2 eggs

1/4 lb. plus 2 T. butter, melted

1/4 cup milk

1 1/4 lb. ripe bananas, mashed

1. Combine first 4 ingredients in mixing bowl. Set aside.

2. Combine last 4 ingredients in separate bown. Set aside.

3. Add dry ingredients to moist mixture, mix well.

4. Spoon into muffin tins which have been sprayed or buttered and flour.

5. Bake @ 350 degrees for 15-20 min.

Serve warm.

Keywords: Brunch, Easy

( RG814 )

January 13, 2004

Osso Bucco No Rules

My husband made this entree one night, and I wrote down

what he added. The veal shank was delicious. He said the

secret ingredient was one tablespoon of raw brown sugar.

We ate carrots, squash, shitake mushrooms, and asparagus

with it.

Veal Shank, purchase the biggest bones. Dredge in flour.

Brown in olive oil. Our Le Creuset pot is ideal. Set aside

meat. Carmelize sliced onions. Add garlic. Add a litle

sesame and walnut oil. Add diced carrots. Add 1/2 bottle

of port and 1/2 bottle of sherry, deglaze the bottom of the

pan. * Add approx. 20oz. of canneloni beans. Bake in oven

at 325 for 4 hours. Finish: Stovetop add 1 T. raw sugar,

drizzle of honey, 1/2 t. white pepper and 2 pinches of

tarragon.

*add veal shank back to pot.

No Rules Osso Bucco, best I've ever had.

Keywords: Main Dish, Easy, Veal

( RG813 )

January 13, 2004

Osso Bucco No Rules

My husband made this entree one night, and I wrote down

what he added. The veal shank was delicious. He said the

secret ingredient was one tablespoon of raw brown sugar.

We ate carrots, squash, shitake mushrooms, and asparagus

with it.

Veal Shank, purchase the biggest bones. Dredge in flour.

Brown in olive oil. Our Le Creuset pot is ideal. Set aside

meat. Carmelize sliced onions. Add garlic. Add a litle

sesame and walnut oil. Add diced carrots. Add 1/2 bottle

of port and 1/2 bottle of sherry, deglaze the bottom of the

pan. * Add approx. 20oz. of canneloni beans. Bake in oven

at 325 for 4 hours. Finish: Stovetop add 1 T. raw sugar,

drizzle of honey, 1/2 t. white pepper and 2 pinches of

tarragon.

*add veal shank back to pot.

No Rules Osso Bucco, best I've ever had.

Keywords: Main Dish, Easy, Veal

( RG813 )

January 12, 2004

Chateaubriand

This is a favorite way to cook a tenderloin, either on the

grill or broiled. Tenderloin needs all the flavor it can

get, and the addition of marrow and mushroom mixture

accomplishes this with a nice presentation once it is sliced.

1 pound beef tenderloin, center cut

4 slices of beef marrow

4 scallions, finely sliced

3 large mushrooms, diced

2-3 tablespoons dry red wine

1-2 teaspoons rosemary

Freshly ground salt and pepper to taste

Clarified butter

3 tablespoons butter

2 teaspoons anchovy paste

1 tablespoon very fine chopped parsley

Make a cut lengthwise on the side of the tenderloin, being

careful to leave about a one inch space uncut on the ends.

Place marrow into a hot an, and add the scalliions. Cook

a little and add the mushrooms. Add wine, rosemary, salt

and pepper. Put pan aside on top of stove and keep warm.

Preheat broiler. Stuff pocket with the mushroom onion

mixture. Tie meat starting at ends in about 5 places to

secure the mixture so it doesn't run out.

Season with salt and pepper. Place meat on roasting

rack and continue to baste with butter. Broil 2 inches

from the heat, 5 minutes of each side, basting alot.

Remove from oven and slice. Spread the top with anchovy

butter.

Anchovy Butter: Place 3 T. softened butter, anchovy

paste and parsely and work into a smooth paste.

Keywords: Main Dish, Easy, Dinner

( RG811 )

January 12, 2004

Chateaubriand

This is a favorite way to cook a tenderloin, either on the

grill or broiled. Tenderloin needs all the flavor it can

get, and the addition of marrow and mushroom mixture

accomplishes this with a nice presentation once it is sliced.

1 pound beef tenderloin, center cut

4 slices of beef marrow

4 scallions, finely sliced

3 large mushrooms, diced

2-3 tablespoons dry red wine

1-2 teaspoons rosemary

Freshly ground salt and pepper to taste

Clarified butter

3 tablespoons butter

2 teaspoons anchovy paste

1 tablespoon very fine chopped parsley

Make a cut lengthwise on the side of the tenderloin, being

careful to leave about a one inch space uncut on the ends.

Place marrow into a hot an, and add the scalliions. Cook

a little and add the mushrooms. Add wine, rosemary, salt

and pepper. Put pan aside on top of stove and keep warm.

Preheat broiler. Stuff pocket with the mushroom onion

mixture. Tie meat starting at ends in about 5 places to

secure the mixture so it doesn't run out.

Season with salt and pepper. Place meat on roasting

rack and continue to baste with butter. Broil 2 inches

from the heat, 5 minutes of each side, basting alot.

Remove from oven and slice. Spread the top with anchovy

butter.

Anchovy Butter: Place 3 T. softened butter, anchovy

paste and parsely and work into a smooth paste.

Keywords: Main Dish, Easy, Dinner

( RG811 )

January 10, 2004

Blue Nose Snapper

Blue Nose Snapper is a beautiful fish from Hawaii.

It is nothing like the snapper on most menus, which I

don't care for. I would suggest 2 sauces, a red one

and a green one, makes a colorful presentation. I would

suggest trying heating in the oven in papillote. You

can use foil, or a special cooking parchment paper.

I have not noticed a "foil" taste, but I will leave

that to your discretion.

Preheat oven to 450 degrees. Make a large foil bag.

Place 2 Tables. of olive oil on bottom.

Add 1/2 onion slices, and salt.

Next salt and pepper the snapper.

Add the snapper on top of the onions, add 1 star anise per bag.

Place 1 lemon wedge on top and 1 sprig of fresh thyme per

fillet.

For medium thickness, about 10 min, Add 5 more minutes

for a thicker piece. Check for doneness, it should feel

moist.

Note: You may add a little white wine if desired.

TWO SAUCES:

Parsley-Basil-Tarragon Sauce

1 cup Parsley, fresh

1/4 cup Basil, fresh

2-3 T. Tarragon, fresh

Rinse parsley well. Take off stems. Cook in simmering

water, then place in ice bath. Do a chiffonade with

the basil. About 4 leaves, rolled and sliced. Taragon

is added fresh to the blender.

To the blender:

Add 1/4 c. of cold water

1/2 t. salt

1/4 c. sherry vinegar

1/2 c. olive oil

BLEND very well, at least a minute. You do not have

to strain.

Shallot-Butter-Paprika Sauce

2T. shallots finely diced

2T. lemon juice

1/4 cup water

salt to taste

1/4 t. paprika

Cook in pan for a minute, THEN add 1/4 cup butter until

creamy.

Suggested plating:

Two sauces on opposite sides of plate. Add your favorite

vegetables, julienned shitakes, bok choy, fava beans.

Add fish on top, place lemon slice and some of the

onion sauce over fish, along with the thyme sprig.

Very delicious and very healthy.

Keywords: Fish, Easy

( RG810 )

January 10, 2004

Blue Nose Snapper

Blue Nose Snapper is a beautiful fish from Hawaii.

It is nothing like the snapper on most menus, which I

don't care for. I would suggest 2 sauces, a red one

and a green one, makes a colorful presentation. I would

suggest trying heating in the oven in papillote. You

can use foil, or a special cooking parchment paper.

I have not noticed a "foil" taste, but I will leave

that to your discretion.

Preheat oven to 450 degrees. Make a large foil bag.

Place 2 Tables. of olive oil on bottom.

Add 1/2 onion slices, and salt.

Next salt and pepper the snapper.

Add the snapper on top of the onions, add 1 star anise per bag.

Place 1 lemon wedge on top and 1 sprig of fresh thyme per

fillet.

For medium thickness, about 10 min, Add 5 more minutes

for a thicker piece. Check for doneness, it should feel

moist.

Note: You may add a little white wine if desired.

TWO SAUCES:

Parsley-Basil-Tarragon Sauce

1 cup Parsley, fresh

1/4 cup Basil, fresh

2-3 T. Tarragon, fresh

Rinse parsley well. Take off stems. Cook in simmering

water, then place in ice bath. Do a chiffonade with

the basil. About 4 leaves, rolled and sliced. Taragon

is added fresh to the blender.

To the blender:

Add 1/4 c. of cold water

1/2 t. salt

1/4 c. sherry vinegar

1/2 c. olive oil

BLEND very well, at least a minute. You do not have

to strain.

Shallot-Butter-Paprika Sauce

2T. shallots finely diced

2T. lemon juice

1/4 cup water

salt to taste

1/4 t. paprika

Cook in pan for a minute, THEN add 1/4 cup butter until

creamy.

Suggested plating:

Two sauces on opposite sides of plate. Add your favorite

vegetables, julienned shitakes, bok choy, fava beans.

Add fish on top, place lemon slice and some of the

onion sauce over fish, along with the thyme sprig.

Very delicious and very healthy.

Keywords: Fish, Easy

( RG810 )

January 10, 2004

Maple Salade Dressing

This is from "Kansasgirl". I have experimented

with alot of similar ingredients, and this recipe

works. It is on the sweet side if you are in the

mood. Convincing for those who avoid salades.

Maple Dressing

1/2 cup Balsemic Vinegar

3/4 cup Extra Virgin Olive oil

1/3 cup Maple syrup

1 tsp. Dijon Mustard

Salt and pepper to taste

Directions: Mix together well. Serve with this salade:

Mushroom with goat cheese and cashews

6 cups of mixed salade greens

1 large apple

1 log of goats cheese, sliced in 8 pieces

2 tsp. olive oil

1 cup of sliced mushrooms

1/2 cup chopped green onions

1/4 t. salt and pepper, to taste

1/2 cup cashews

Divide the salade greens among 4 plates. Cut apple in

quarters, and slice thinly, arrange on greens. Place 2

slices of goat cheese on apples.

Saute mushrooms in oil over medium high heat. Cook until

browned and tender. Add onions, cashews, salt and pepper.

Cook, stirring for 1 min. until hot. Remove from heat

and spoon warm mixture over salade greens, dress with

maple dressing and serve immediately.

Note: I have made the salade raw as well.

Keywords: Salad, Easy

( RG809 )

January 10, 2004

Maple Salade Dressing

This is from "Kansasgirl". I have experimented

with alot of similar ingredients, and this recipe

works. It is on the sweet side if you are in the

mood. Convincing for those who avoid salades.

Maple Dressing

1/2 cup Balsemic Vinegar

3/4 cup Extra Virgin Olive oil

1/3 cup Maple syrup

1 tsp. Dijon Mustard

Salt and pepper to taste

Directions: Mix together well. Serve with this salade:

Mushroom with goat cheese and cashews

6 cups of mixed salade greens

1 large apple

1 log of goats cheese, sliced in 8 pieces

2 tsp. olive oil

1 cup of sliced mushrooms

1/2 cup chopped green onions

1/4 t. salt and pepper, to taste

1/2 cup cashews

Divide the salade greens among 4 plates. Cut apple in

quarters, and slice thinly, arrange on greens. Place 2

slices of goat cheese on apples.

Saute mushrooms in oil over medium high heat. Cook until

browned and tender. Add onions, cashews, salt and pepper.

Cook, stirring for 1 min. until hot. Remove from heat

and spoon warm mixture over salade greens, dress with

maple dressing and serve immediately.

Note: I have made the salade raw as well.

Keywords: Salad, Easy

( RG809 )

January 10, 2004

George Hamilton Cleanser

This is the a.m. drink to cleanse your body.

To a tall glass of water add a pinch of cayenne pepper,

a squeeze of lemon, and sweeten to taste. Enjoy.

Keywords: Non-Alcoholic Beverage, Easy, Breakfast

( RG808 )

January 10, 2004

George Hamilton Cleanser

This is the a.m. drink to cleanse your body.

To a tall glass of water add a pinch of cayenne pepper,

a squeeze of lemon, and sweeten to taste. Enjoy.

Keywords: Non-Alcoholic Beverage, Easy, Breakfast

( RG808 )

January 8, 2004

Butternut Squash Soup

This is a very quick soup to make. I prefer not having to

wait for the butternut to bake in the oven. Serve with

your favorite curry sauce or a tartlette of whipped cream

scented with ground cinnamon and chives.

8 Servings

2 Medium butternut squash, peeled, seeded and diced.

1 stalk of celery, chopped

1/2 Spanish onion, diced

1 leek, white part only

1 carrot, diced

3 garlic cloves, minced

2 oz. butter

1 bay leaf

2 qt. vegetable stock

2-3 Tbsp. brown sugar

salt and pepper to taste

Over a medium heat, saute the onions, garlic, celery. leek,

and carrots in the butter for five minutes. Add bay leaf,

butternut squash and brown sugar and llightly saute for

three more min. Add the vegetable stock and simmer for 30 min. Remove the bay leaf and blend the soup. You can

strain or leave as is. For a creamy texture finish with

1/2 cup of heavy cream. Add vegetable stock to thin if

needed.

Keywords: Easy

( RG804 )

January 8, 2004

Butternut Squash Soup

This is a very quick soup to make. I prefer not having to

wait for the butternut to bake in the oven. Serve with

your favorite curry sauce or a tartlette of whipped cream

scented with ground cinnamon and chives.

8 Servings

2 Medium butternut squash, peeled, seeded and diced.

1 stalk of celery, chopped

1/2 Spanish onion, diced

1 leek, white part only

1 carrot, diced

3 garlic cloves, minced

2 oz. butter

1 bay leaf

2 qt. vegetable stock

2-3 Tbsp. brown sugar

salt and pepper to taste

Over a medium heat, saute the onions, garlic, celery. leek,

and carrots in the butter for five minutes. Add bay leaf,

butternut squash and brown sugar and llightly saute for

three more min. Add the vegetable stock and simmer for 30 min. Remove the bay leaf and blend the soup. You can

strain or leave as is. For a creamy texture finish with

1/2 cup of heavy cream. Add vegetable stock to thin if

needed.

Keywords: Easy

( RG804 )

January 7, 2004

Rosemary Port Wine Sauce for Steaks

It's nice to transform your steak with a sauce that

isn't overbearing. The ingredients aren't fancy but the

end result tastes elegant.

SAUCE

1 Tables. unsalted butter

1/2 cup of minced shallots

1 cup of red wine

3/4 cup Port wine

8 oz. of Beef broth

Fresh rosemary sprig, chopped

Melt better in saucepan over medium high heat. Add shallots

and saute until tender, approx 3 min. Add red wine and port.

(I used a burgandy_. Boil for 5 min. Add broth and

rosemary and boil until liquid is reduced, about 12 min.

Strain sauce and set aside. After steaks are cooked,

remove and tent with foil. Add the sauce to the skillet and

bring to a boil, scraping the brown bits. Add 3 Tablespoons

of chilled butter a tablespoon at a time until melted.

Use your favorite thickener.

Keywords: Easy

( RG803 )

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