SC - Sausages

[LrdRas@aol.com]

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"Laura C. Minnick" wrote:
> 
> Hi y'all!
> 
> Because Seumas has to work through the weekend and Monday, we did our
> Valentine celebrating a little early (Puck, you sit down!). And since
> I'd put out a recipe plea the other day, I thought I'd report on the
> meal and dessert... food content, right Papa?
> 
> Pour diner...
> 
> from my *ancient* copy of _Mastering the Art of French Cooking_, by
> Julia Child
> 
> Coquilles St. Jacques a la Provincial
> (Scallops with Wine, Garlic, and Herbs),
> 
> served over linguini,
> 
> my famous asparagus and red peppers,
> 
> and a Gate Chocolat (from the _Oregonian_ 'Food Day' edition)...
> 
> And before Ras can say "recipes, please?"...
> 
> _____________
> the Scallops-
> 
> start out with a small onion, minced, 1T. butter, about 1/4 c minced
> shallot or green onions (I used from the bulb to about 4" up the stem),
> and 1 clove minced garlic. Saute the onion and butter in a small
> saucepan about five minutes- till translucent, then add the other
> ingredients and cook another minute or so. Set aside.
> 
> The recipe calls for 1 1/2 lbs of scallops, but... I got 12 oz scallops
> and about 1/2 lb of shrimp. Now, Julia sez... dry the scallops (and
> slice them if they're thick) salt and pepper them, and dredge them in
> flour. Put 2T. butter and 1T. olive oil in a large skillet, and saute
> the scallops quickly (hot!) about 2 minutes, till lightly browned.
> 
> Pour into the skillet 2/3 c dry white wine, add a bay leaf and thyme
> (Julia says 1/8 t. of thyme- I used fresh and added as much as I thought
> was right). Add the onion mixture, cover and simmer for about 5 minutes.
> Uncover, stir, and increase heat if you need to boil down the sauce a
> little.
> 
> Serve in scallop shells or the little porcelain cups, OR- I poured it
> over linguine. It you want to gratinee- sprinkle a little grated cheese
> over and pop it under the broiler.
> 
> ____________
> 'Lainie's Asparagus and Red Bell Peppers
> 
> I actually owe the inspiration to Morwyn and her delightful sweetie
> Malcolm (who is himself a damn fine cook!)...
> 
> 1 bunch asparagus
> 1 large red bell pepper
> olive oil
> parmesan cheese
> 
> Cut the asparagus into chunks about 3" long, and blanch in the steamer.
> Cut the pepper into strips about 1 cm wide and half the length of the
> pepper. Heat the olive oil in a skillet, toss the red pepper in stir and
> saute briefly (20 sec?) and then put the asparagus in. Continue to stir
> and saute until the peppers begin to brown on the edges. Remove to
> serving dish, toss with just a little cheese. If you have them, pine
> nuts are _really_ yummy. Serve hot.
> 
> ___________
> AND THE CAKE....
> 
> Thanks much for the recipes, folks- I saved them- but none of them what
> I remembered.... but it occurred to me that I might have seen it
> somewhere else- like the weekly food supplement in the newspaper. So I
> looked in the archives on the _Oregonian_ website, and whaddya know? It
> ran Dec. 2st...
> 
> Chocolate Gateau (Oregonian Food Day, 21 Dec, 1999)
> 
> 8 ounces bittersweet chocolate
> 1 c butter, room temp
> 1 c sugar
> 1/2 tsp. vanilla
> 4 eggs
> 1/2 c flour
> 
> Preheat oven to 350 degrees
> 
> Melt chocolate in double boiler. In medium mixing bowl whisk together
> butter and sugar until well blended. Slowly add the melted chocolate and
> mix until blended. Ad the vanilla, and the eggs, one at a time (This is
> tough! Need arm strength!) until well blended. Slowly add the flour
> (variation- add 3 T liqueur or 1 c finely ground nuts after the flour is
> added. I added some Chambourg Framboise that I had...).
> 
> Pour the batter into an 8 or 9 inch springform ('cept I used a
> heart-shaped pan, and lined it with wax paper). Bake 45 minutes. Should
> be moist and crumbly, but not dry. Cool completely.
> 
> They suggest covering with chocolate ganache and berries or with
> chocolate mousse. I wanted simplesimplesimple and light (who wants to
> feel too full from a romantic dinner?) so I got some frozen raspberries,
> thawed them, scooped some over the cake and then made sauce with the
> rest and the last of the Chambourg... and of course we constantly had
> our fingers in the sauce... um... to eat... uh, er...
> 
> James brought the wine. I put on a tiny black jersey dress with a very
> low, wide neckline to make the most of my ivory shoulders... heels...
> and we put up a small table in my room and threw #1 daughter out (she
> went downstairs and watched TV with the housemates) and spent the
> evening together...
> 
> Almost made up for having to see him off this evening...
> 
> later folks,
> 
> 'Lainie