Gail South
Catalplana Serves 6
Scrub clams well in cool water, pile in large deep kettle, add cold water, salt and cornmeal, which acts as an irritant that forces the clams to purge themselves of grit. Let stand in cold water one hour. Meanwhile, prepare the sauce: stir-fry the onions, garlic, and green pepper in oil in large heavy skillet over moderate heat 8-10 min until limp and golden. Add Bay leaf, tomatoes and their juice. Break up any large clumps of tomatoes, bring mix to simmer, cover and cook slowly for 30 min. Add tomato sauce, prosciutto, smoked ham, and pepperoni, re-cover, and cook 30 min longer. (Can be made 2 days ahead) To assemble catalplana, spoon half mix into the bottom of a 15"or larger catalplana (or large heavy kettle with tight fitting lid) Bring to simmer over moderate heat. Arrange clams on to and spoon in remaining sauce. Cover and cook 10 min over moderate--no peeking. Open and pour in wine; scatter parsley over and stir. Recover and cook15-20min until clams open--discard any that do not. Carry to table, open and ladle into bowls. Serve with crusty bread.
Clams 4 doz small
Water 2 gal cold
Salt 3T
Cornmeal 2T
Onion 3 med Spanish, peeled and sliced thin
Garlic 3 large, minced
Pepper, Green 2 large cut in thin strips
Olive Oil 0.25c
Bay Leave 1 large, crumbled
Tomato 1lb water pack can
Prosciutto 2oz lean, cubed
Tomato Sauce 8oz
Ham 0.25lb smoked, cubed
Sausage 0.25lb chorizo or pepperoni
Wine, White 0.5c
Parsley 0.25c
Cassoulet Serves 10
Cover beans with room temp water and let sit overnight in non-reactive bowl. Drain. Boil beans in stock 2 min. Let stand 1 hour w 3 garlic cloves, 1 onion, 1 carrot, bouquet garnie, and salt pork. Simmer 1.5 hr. or until skin wrinkles when you blow on it. Make sure they are covered by about 1" liquid. Discard veggies and salt pork. Drain beans, reserving stock. Boil stock and reduce by half, skimming as necessary. Add garlic puree,2 T Dijon mustard and 3 T butter, whisking to emulsify. Add beans and toss (Should be moist, not soupy). Put in heavy oven-proof pot w lid. Meanwhile preheat oven to 300. Heat 2 T duck fat in skillet and brown pork, lamb, sausages and duck confit over med-high. Nestle meat in bean pot. Salt as necessary. Pepper heavily. Heat 3 T duck fat in skillet. Add breadcrumbs and toast. Off heat, add chopped thyme and parsley. Sprinkle bread crumbs on pot. Cover and bake 1 hr then uncover and bake 15 min more.
Beans, Navy 2lb dried
Garlic 1.5 c puree --cut root ends off 3 c peeled garlic cloves and place in small saucepan . Add canola oil to cover by 1". Set pan over lowest heat and cook gently, removing pan from heat occasionally to ensure slow cooking. Very small bubbles, but none that break surface) until completely tender, about 1 hr. Cool cloves in oil (can be refrigerated 1 mo). Drain, discarding oil and puree until smooth.
Onion 3 peeled and halved crosswise
Carrots 1 peeled and halved crosswise
Bouquet Garni (peppercorns, bay, garlic, thyme)
Salt Pork 0.25-.5 lb or bacon
Pork 2lb
Lamb 1.5lb shoulder
Sausage 1lb.
Andouille Sausage 1 lb smoked
Mustard 2T Dijon
Stock 4 qts beef or duck
Butter 3T
Crumbs, Bread
Duckling 8 legs confit or 1 lb in 2" pieces + 5 T duck fat
Chili--Spiced Roasted Butternut Squash & Turkey or Beef
Preheat oven to 425°F. Combine squash, 2 tablespoons oil, 1 teaspoon garam masala, and salt; toss until well coated. Spread squash in single layer on baking sheet; bake 18–20 minutes until tender, stirring halfway through cook time, then remove from oven and set aside. Preheat large stockpot on medium 2–3 minutes. Pour 2 tablespoons oil in pot; add meat and cook 4–5 minutes, stirring to crumble meat, until no pink remains and turkey is 165°F. Remove turkey from pot and cover to keep warm. Place remaining 1 tablespoon oil and onions in same pot; cook 2–3 minutes, stirring occasionally, until tender. Add garlic, both beans, tomatoes (do not drain), broth, turmeric, coriander, pepper sauce, meat, and remaining 1 teaspoon garam masala; bring to a boil. Reduce heat to low and simmer 20–25 minutes for flavors to blend.
Chop spinach and cilantro. Cut lemon into wedges. Remove pot from heat; stir in spinach and squash. Divide chili among serving bowls. Top with cilantro and feta; serve with lemon wedges.
5 cups diced fresh butternut squash (about 1 lb)
5 tablespoons olive oil, divided
2 teaspoons garam masala, divided
½ teaspoon kosher salt
1 ½ lb ground turkey or beef
1 cup diced fresh yellow onions
1 tablespoon minced garlic
1 (16 oz) can Bush's Best Pinto Bean Mild Chili Beans
1 (15.5 oz) can black beans in mild chili sauce
1 (14.5 oz) can diced tomatoes
2 cups low-sodium chicken or beef broth
1 teaspoon ground turmeric
½ teaspoon ground coriander
2 tablespoons hot pepper sauce
2 cups baby spinach
½ bunch fresh cilantro
1 lemon, for wedges
1 (4 oz) container crumbled feta cheese
Cassoulet, Quick
Heat beans with thyme and bay leaves. In the meantime, pour 4 cups boiling water over porcini and let stand til soft, about 15 min. Remove mushrooms and squeeze them dry over bowl. Coarsely chop. Preheat oven to 375. Position rack in top third of oven. Slowly pour mushroom soaking liquid into a large saucepan, discarding the last bit of gritty liquid. Add porcini, leeks, butter and 2 tsp salt. Bring to simmer and cook over moderate heat til leeks are very tender and liquid has thickened slightly, about 35 min. Remove from heat. Stir in creme fraiche, 2 tsp chopped thyme, 2 tsp chopped marjoram, bacon, duck and beans. Transfer to 9 x 13 baking dish. In small bowl, toss panko with olive oil and remaining 1 tsp each thyme and marjoram. Sprinkle over beans. Bake for about 40 min, until brown and bubbling. Let stand 5 min before serving.
Bacon 0.5lb, fried and chopped
Bay Leaves 2
Beans, Black 16oz
Beans, White 16oz
Butter 2T unsalted
Creme Fraiche 0.5c
Duck, rilettes 6oz
Leeks 3 large, cleaned and sliced
Marjoram 1T chopped
Mushrooms, porcini 0.5oz dried
Olive Oil 2T
Panko 1c
Thyme 1T chopped
Thyme springs
Gateway Cassoulet
Fondue Celestine Serves 6
Make 8 open faced sandwiches w crusted bread and quarter. Layer in greased dish w sliced or grated cheese. Mix eggs, milk, salt and pepper and pour over sandwiches. Let stand at least 30 min. Set dish in pan of hot water and bake 40-50 min until firm at 325. Can be made a day in advance, but let stand at room temp 1 hr before baking
Lentil & Orzo Stew w Roasted Eggplant
1 ½ pounds eggplant (2 small or 1 large, skin on, or peeled, if desired), chopped into 1-inch pieces
¼ cup plus 2 tablespoons olive oil
1 tablespoon coriander seeds, crushed
Kosher salt and black pepper
1 medium carrot, finely chopped
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, finely chopped
1 tablespoon tomato paste
1 cup dried lentils (green, black or brown)
5 cups chicken or vegetable stock, or water
½ cup orzo or other small pasta, such as ditalini, stelline or macaroni
Zest and juice from 1 lemon, plus 4 lemon wedges for garnish
¼ cup shaved ricotta salata or crumbled feta
Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.
Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.
Orzo Zucchini Pot
Heat 7-8 c stock. In large skillet, heat 1/2 c olive oil and garlic and squash. Saute, stirring, for 10 min over med-high heat; the squash will exude a good deal of liquid. Add wine, orzo, and s&p, and stir to coat the pasta w oil. Pour in 3 c broth and continue to cook for about 20 min, stirring frequently, and adding more liquid as needed. The pasta can be al dente or cooked completely through. Remove the cooked orzo from heat and add lemon juice and zest and feta, mashed w a fork. Snip over the risotto whatever combination you like of fennel fronds, fresh dill, and mint.
Cheese, Feta 1.5 c mashed
Garlic 4 to 5 cloves, sliced
Lemon Juice, Fresh 0.25 c
Lemon Zest 3 T Grated
Olive Oil 0.5 c
Pasta, Orzo 1 lb
Stock 7 to eight c chicken or vegetable
Wine, White 0.5 c
Zucchini 4 c diced or shredded or yellow squash
Paella Serves 4
In olive oil, brown cut up cooked chicken, onions, tomatoes, garlic and mushrooms. Put saffron in 1 c hot water and pour over chicken. Add sliced summer squash and pimentos. Season to taste. Simmer 1 hr, adding shrimp and peas during last 15 min.
Olive Oil
Chicken
Onion 4 sliced
Tomato 2lg
Garlic 2 mashed
Mushrooms 0.5lb, sliced'
Saffron
Zucchini 0.5lb, sliced
Pimento 1 sml can drained
Shrimp
Peas 0.5lb fresh
Strata--Mushroom Butternut Squash
In a very large (12-inch) skillet (or in a Dutch oven), working in batches so as not to crowd the pan, heat 1 tablespoon oil and 1 tablespoon butter over high. Add mushrooms and cook, stirring occasionally, until well browned, 7 to 10 minutes. Transfer to a large mixing bowl and season lightly with salt and pepper. In the same skillet (no need to clean), heat remaining 2 tablespoons oil and 1 tablespoon butter over medium-high. Add shallots and shredded squash, and cook, stirring, until shallots are golden brown and the squash is soft and cooked through, 15 to 20 minutes. (If the squash starts to stick to the pan, splash in a little water.) Stir in ½ teaspoon salt, sage and a pinch of red-pepper flakes. Transfer to the bowl with the mushrooms, tossing gently to combine. Grease the bottom and sides of a broiler-safe 9-by-13-inch baking dish with butter.
In another large bowl, whisk eggs until uniform in color. Whisk in milk, cream, ¼ cup of the Parmesan (save the rest for the top), 2 teaspoons salt, red-pepper flakes and a large pinch of black pepper. Whisk thoroughly to combine. Stir in the mozzarella, about ⅔ of the squash-mushroom mixture and the bread cubes until well coated. Pour bread mixture into the prepared baking dish in an even layer. Strew the remaining squash-mushroom mixture over top. Refrigerate, covered, until the bread absorbs all the liquid, at least 8 hours or overnight. When ready to bake, heat the oven to 350 degrees. Top the strata evenly with the remaining ½ cup Parmesan. Bake for 40 to 50 minutes, until set in the center. (It may puff a bit.) Run it under the broiler for 1 to 3 minutes to brown the top, watching carefully. Let sit for 10 minutes, then serve warm.
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, plus more for greasing the pan
1 pound mixed mushrooms, such as cremini, white, shiitake and oyster, cut into 1-inch chunks
Fine salt and freshly ground black pepper
1 cup chopped shallots (from 3 to 4 large shallots)
1¼ pounds butternut squash, peeled, seeded and grated (about 2 ½ cups)
1½ tablespoons chopped fresh sage
⅛ teaspoon red-pepper flakes, plus more as needed
8 large eggs
1½ cups whole milk
¾ cup heavy cream (or use 2¼ cups half-and-half instead of the milk and cream)
¾ cup grated Parmesan
2 cups shredded mozzarella
12 ounces baguette, cut into 1-inch cubes (about 10 cups)
Vegetable Chili
Saute one red and one yellow chopped onion, jalapeno peppers and garlic in vegetable oil until soft. Add chili powder, cumin and oregano. Add beer. Stir in black beans, red kidney beans, corn and tomatoes (seeded and juiced). Cook 10 min. Add fresh cilantro. Serve w sour cream and cheddar on side.
Onion 1red, chopped
Onion 1 yellow, chopped
Pepper, Green Garlic
Vegetable Oil
Chili Powder 0.25c
Cumin 1T
Oregano 1T
Beer 3c
Beans, Kidney
Corn
Tomato
Cilantro 0.5c
Sour Cream
Cheese, Cheddar
Zucchini Lasagna - Serves 8
Heat oven to 425. Coat two 15 x 10 x 1-inch baking pans w nonstick olive oil spray. Cut each zucchini lengthwise in half; then cut each half lengthwise into slices about 1/4" thick. Spread on prepared pans in single layer; season w Italian seasoning, salt and pepper. Bake for 25 min, turning once halfway through baking. Meanwhile, in large skillet, heat oil over medium high heat. Add ground turkey; cook, stirring to break up clumps, until no longer pink, about 4 min. Stir in s & p and pasta sauce; cook 2 min. Remove from heat. Remove zucchini slices from oven; set aside. Reduce temp to 350. In food processor, combine ricotta, s & p, basil, eggs and 2 T Parmesan. Pulse until combined and smooth. Assemble: Sprinkle 2 T bread crumbs in bottom of 13 x 9 x 2-inch baking dish. Top w half the zucchini slices, covering bottom of dish. Spread zucchini w cheese mix. Sprinkle w 3 T bread crumbs. Top w remaining zucchini slices. Sprinkle w remaining 3 T bread crumbs. Top w sauce. Spread mozzarella cheese over turkey layer. Sprinkle w remaining 2 T Parmesan. Bake at 375 until cheese is browned and sides of dish are bubbling, about 40 min. Let stand 10-15 min before serving.
Zucchini 4 medium (2 lb) or summer squash
Italian Seasoning 0.5 tsp dried
Olive Oil 2 T
Turkey 1.25 lb ground
Pasta Sauce 2 c prepared
Cheese, Ricotta 2 c
Basil 1 c fresh
Egg 2 large
Cheese, Parmesan 0.25 c grated
Bread crumbs 8 T
Cheese, Mozzerella 8 oz shredded