[Sca-cooks] back to food by request :) was Re: Faith and chellenges
grizly
grizly at mindspring.com
Wed May 31 12:26:25 PDT 2006
Be bold and braise in a lemon-wine liquor briefly, par cooked, with batonet
carrot for color. Then into a gratin or casserole with a basil lemon cream
veloute (I use evaporated skim milk for my dairy . . . more texture and no
added fat). Use lemon as well as lemon peel in the sauce . . . maybe splash
of your favorite white wine. Breadcrumbs overall with a complementary herb.
niccolo
(sorry, no recipe . . . just got an inspiration)
-----Original Message-----
on food
ok, so I have a bunch of folks coming over and our recent CSA basket gave me
a
yummy cauliflower.
anybody have a favorite collie gratin recipe? I have this vision of a creamy
sauce
with some sort of crunchy savory (parmasean/bread crumbs?) topping.
any ideas? I know its not medieval but there's an amazing brain trust
here...
--Anne-Marie, who could fall back on the elizabethan collies with egg lemon
sauce
if need be....
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