* Exported from MasterCook * Warm Scallop Salad-BA Recipe By : Bon Appetit
Serving Size : 8 Preparation Time :0:00
Categories : Salads Seafood
Bacon Cheese
Scallops Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Dressing:
3 tablespoons white wine vinegar
2 teaspoons dry mustard
1 1/2 teaspoons sugar
1/4 cup corn oil
3 tablespoons walnut oil
Scallops
4 bacon strips
1/8 teaspoon cumin
16 large sea scallops, -- cut in half
1 tablespoon fresh lemon juice
8 cups assorted baby greens
8 Crisp Cheese Baskets
1/4 cup pine nuts, -- toasted
8 lemon wedges
Crisp Cheese Baskets:
8 teaspoons unsalted butter
4 cups coarsely grated Parmesan cheese Whisk vinegar, mustard and sugar in bowl. Gradually whisk in both oils.
Season with salt and pepper. Cook bacon in heavy large nonstick skillet over medium heat until crisp.
Using a slotted spoon, transfer bacon to paper towels; drain. Reserve
drippings in skillet. Add cumin to skillet and cook over medium heat
until aromatic, about 30 seconds. Add scallops in batches and cook
until opaque in center, about 30 seconds per side. Return all scallops
to skillet and season with salt and pepper. Drizzle with lemon juice.
Remove from heat. Place greens in a large bowl. Toss with enough dressing to coat. Arrange
1 cheese basket on each plate. Fill with salad, top with warm scallops.
Sprinkle with pine nuts and bacon. Garnish with lemon wedge. Cheese Baskets: Invert one 1 1/4 cup custard cup on work surface. Cover with paper towel.
Melt 1 teaspoon butter in large nonstick skillet over medium low heat.
Sprinkle generous 1/2 cup cheese into center of skillet, forming a 6 inch
round. Cook until cheese melts and bottom is golden, pressing on cheese
to help flatten, about 4 minutes. Turn cheese over and cook until second
side is golden. Place cheese round atop paper towel covered cup. Top with
2 folded paper towels and immediately press down to form cup shape, about
30 seconds. Remove paper towels. Turn cheese basket right side up, cool.
Repeat with remaining cheese and butter, wiping out skillet between each
cheese round. Posted on FareShare 11-98 by Jennie <BarFav@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * White Wine Herb Jelly - Certo Recipe By : Nestle: Fruit Pectin
Serving Size : 1 Preparation Time :0:00
Categories : Preserves Volume 2, Nov. '98
Condiments/Seasonings Wine
Jams/Jellies Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups dry white wine or 500-ml
3 cups sugar or 750-ml
1 package liquid fruit pectin
12 sprigs fresh herbs -- cut
jar-length to prevent floating Use more fresh herbs for a stronger flavoured jelly. Combine wine and sugar in a large saucepan and mix well. Place saucepan
over high heat and bring to a full rolling boil, stirring constantly.
Immediately stir in liquid fruit pectin. Bring to a full rolling boil and
boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam
with metal spoon. Insert jar-length sprigs of fresh herbs into each warm,
sterilized jar. Pour jelly quickly into jars filling up to 0.5 cm.
(1/4-inch) from rim. Seal while hot with sterilized 2-piece lids with new centres. Makes 1 L (4 cups). TIPS: Because there is no fruit to clean or mash or juice to prepare, wine
jellies are exceptionally easy to make. Simply measure and heat the wine
and sugar, then stir in pectin as directed in each recipe. These jellies are ideal spooned on to cheese and cracker canapes or as a
condiment to serve with meat and poultry. For best results, use sturdy herbs such as rosemary, tarragon, thyme or
savoury. They retain their shape when placed in the hot jelly. Be sure to
cut the herb sprigs to the length of the jar. This helps to keep them
suspended in the jelly as it sets. Recipe Source: Certo Fruit Pectin. Reference: "Homemade wine jellies make great gifts," Toronto Sun.
See alsohttp://www.canoe.ca/CNEWSLife/981109_wine.html
Canoe. 1998. Posted on FareShare 11-98 by kitpath@earthlink.net 11/13/98 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Winter Squash (Information) Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Squash
Miscellaneous Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- *See Below* The following are descriptions of various squash(s), and cooking hints.
These come from a wonderful VEGETARIAN COOKING FOR EVERYONE by Deborah
Madison. it contains 1,400 recipes ranging from appetizers to desserts.
I love this book. there are more varieties of squash than I have posted
here. "Winter squash is the name given to those curubits that develop tough
skins, which allow them to be stored and kept over the winter. Once
limited to a few varieties, there is now a plethora of these squashes
including some stunningly rich-tasting ones. While they differ in size,
shape, color, and density, nearly all winter squash have a sweet yellow or
orange flesh. With the exception of pumpkins grown specifically for
eating, squash always makes a better vegetable than pumpkin." Good Partners for Winter Squash and Pumpkins: olive oil, butter, brown
butter, sunflower seed oil Fontina, Gruyere, pecorino Romano, Parmesan Sage, Rosemary, Garlic, Red Pepper flakes, Chile, Cumin Coriander Brown Sugar, coconut milk, ginger, lime, lemongrass, curry Ohions, Radiccio, Apple, Quince TYPES OF SQUASHES: ACORN: this is one winter squash most americans know-acorn shaped with
smooth skin that's a dark green, orange, or splashy mixture of the two.
the flavor can be a little bland, which may be one reason it's oftened
sweetened. BANANA SQUASH: this is the squash you find cut into slabs and wrapped in
plastic at the market. whole, it's much too huge for most people to lift,
carry, store or cook. but once cut, it's an easy squash to work with.
the skin is light pinkish tan, the flesh yellow, and the flavor rather mild. BUTTERCUP: perfection, honey delight, black forest, red kuri, and japanese
kabocha are squat, round, and usually dark green except for the kuri which
is red-orange. all these squash have dense flesh, which is
extraordinarily sweet. you'll be asked if you added sugar to your soups.
although the shape suggests fillings of broth and cream, these are not
particularly good for that purpose since the flesh readily absorbs liquids. BUTTERNUT: this buff-skinned squash has a long straight solid neck, and a
round bottom that contains the seeds. not only does it have exceptionally
good flavor, but butternut squash is easy to peel, which makes it ideal
for gratins, and other dishes. an excellent all-purpose winter squash. the following recipe is from today's New York Times food section. Mark
Bittman, cookbook author writes a column called the Minimalist. this is
his quote and recipe. "it's worth remembering that some butternut squashes
are sweeter than others, and there's no way to predict this by appearance.
but since this sauce relies on sweetness for it's character, if the squash
seems a little bland, add about a teaspoon of sugar. it will brighten the
flavor considerably." Posted on FareShare 11-98 by Beverly <bevmed@ingress.com> - - - - - - - - - - - - - - - - - -
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