- 5 scallions, white and light green part only, sliced in half lengthwise
- 1 large baking potato, scrubbed and sliced in very thin rounds
- 1/4 lb bacon, diced
- 1 tsp dry thyme
- salt and cracked pepper
- Preheat the oven to 350 F.
- Saute the bacon in an ovenproof skillet until the fat is rendered.
- Add the scallions and saute 1 minute. Add the potato and sprinkle with thyme and cracked pepper. Brown about 5 minutes.
- Transfer to the oven for about 25 minutes until tender.
- Season with salt. Serve.
- 1/2 lb bacon, chopped
- 4 scallions, minced
- 8 cloves garlic, crushed
- 3/4 lb mushrooms, sliced
- 1/2 cup light cream
- 3/4 cup milk
- 1/2 cup parmesan
- salt and cracked pepper
- 3 tbsp parsley, minced
- maldon salt
- 1 lb spaghetti, uncooked
- Fry the bacon until crisp in a large skillet or dutch oven. Add the garlic and and the scallions and saute until tender.
- Add the mushrooms and saute about 8 to 10 minutes.
- Boil the pasta in salted water.
- Add the cream, and milk to the sauce and bring to a boil. Reduce the liquid.
- Drain the pasta and toss with the sauce. Sprinkle in the parsley and parmesan.
- Season lightly with pepper and salt. Serve sprinkled with a little maldon salt.
- 1 up basmati rice, rinsed and saoked in water for 30 minutes
- 2 tbsp butter
- 7 whole cloves
- 1 scallion, minced
- 1 3" long cinnamon stick
- 1 1/4 cup water
- 1/2 tsp salt
- 1 chicken bouillon cube
- Melt the butter in a large saucepan and then saute the cloves, scallion, and cinnamon for abou6 minutes.
- Add the rice, water, chicken bouillon, and salt and bring to a boil. Cover tightly and simmer on low for 15 minutes.
- Mix well. Serve.
- 2 steaks
- 3 tbsp soy sauce
- 2 garlic cloves, minced
- 1/2 inch minced ginger
- 1 tbsp sesame oil
- 1 tsp sugar
- cracked pepper
- 2 scallions, minced
- juice of 1 lemon
- 8 sprigs fresh thyme
- 1/4 lb butter
- maldon salt
- Combine the soy sauce, garlic, ginger, sesame oil, sugar, pepper, and scallions in a ziploc bag. Add the steaks and then chill 24 hours.
- Puree the thyme with the lemon juice, butter, and a sprinkling of maldon salt. Wrap in waxed paper and chill.
- Heat a heavy skillet on very hot. Cook the steak for 5 minutes on each side.
- Serve with the thyme butter.
- 2 lb yams, peeled, cut into spears
- 1/4 lb bacon, diced large
- 1/2 tsp salt
- 1/2 tsp cracked pepper
- 2 tbsp olive oil
- 1 scallion, minced
- 1 tbsp sherry vinegar
- 1/2 tbsp water
- Preheat the oven to 450 F.
- Arrange the yam in 1 layer on a large baking sheet.
- Cook the bacon in a skillet until crisp. Drain on peper towel.
- Pour the bacon fat on the yams, toss them to coat.
- Sprinkle the yams with 1/4 tsp salt and pepper.
- Roast the yam, turning every 20 minutes for 45 minutes to 1 hour until tender.
- Return the bacon to the skillet and then add the oil over moderate heat. Stir in the scallions and remove from the heat. Stir in the vinegar and the water, and 1/4 tsp salt. Sprinkle over the yams.
- Serve.
- 1 lb spinach
- 1 tbsp lemon juice
- 1 scallion, minced
- 1 garlic clove, minced
- 2 tbsp flour
- 2/3 cup light cream
- salt and pepper
- 1/2 lb fettucine, uncooked
- 1/3 cup diced bacon
- 1/3 cup panko
- paprika
- Cook the pasta in boiling salted water.
- Wilt the spinach in a sauce pan. Add the lemon juice and set aside.
- Fry the bacon until crispy and then remove from the pan.
- Saute the scallion and the garlic in the bacon grease. Blend in the flour.
- Stir in the cream and bring to a boil. Season to taste with salt and pepper.
- Add the spinach to the cream and then toss in the noodles.
- Stir in the bacon, panko, and sprinkle with paprika. Serve.
- 24 snails, canned, rinsed, patted dry
- 24 mushrooms, stems removed
- 4 garlic cloves, minced
- 2 scallions, minced
- 1/2 cup butter, softened
- cracked pepper
- sea salt
- 2 tsp lemon juice
- Combine the butter, with the garlic, scallions.
- Mix in cracked pepper, lemon.
- Preheat the oven to 400 F.
- Spoon some of the butter on to each mushroom cap and then nestle each snail in the centre. Top with any remaining butter.
- Arrange the mushrooms in a baking dish and bake for 15 minutes. Serve.
- 1 tbsp horseradish
- 1 scallion, green parts only, minced
- butter
- sea salt and cracked pepper
- 2 halibut steaks
- olive oil
- Combine the horseradish with the scallion and 1/4 cup butter. Shape into a log and wrap in wax paper. Chill.
- Season the halibut with the salt and pepper on both sides.
- Heat 2 tsp of olive oil with 1 tbsp of butter in a large non-stick skillet. Fry the fish on both sides until flaky.
- Serve with the butter.
- enough brussel sprouts for 2 people
- salt
- butter
- 1 scallion, minced
- 1 tbsp flour
- 2 tbsp light cream
- 1/4 cup chicken stock
- 1/4 tsp white pepper
- Cook the brussel sprouts in boiling salted water.
- Meanwhile, melt 1 tbsp of butter in a saucepan. Saute the scallion.
- Stir in the flour for 2 minutes. Add the stock and the cream and stir until thickened.
- Season to taste with salt and pepper.
- Drain the sprouts and serve with the sauce.
- 2 tbsp butter
- 1 scallion, minced
- 2 chicken oxo cubes
- 1/2 tsp celery salt
- 1/2 tsp pepper
- 2 cups boiling water
- 2/3 cup raw pearl barley
- 2 tbsp minced parsley
- Heat the oven to 325 F.
- In a 1 quart casserole dish, combine all the ingredients except the parsley.
- Cover and bake 50 minutes to 1 hour.
- Stir in the parsley.
- Serve.
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