Merribuck
(USA)



African Squash and Yams

1 small onion, chopped, pared and cut into 1 inch pieces
2 tablespoons oil
1 cup coconut milk
1 lb Hubbard squash, pared and cut into 1 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 medium size Yams or sweet potatoes
1/4 teaspoon ground cloves

Cook and stir onion in oil in 10-inch skillet over medium heat until
tender. Stir in remaining ingredients. Heat to boiling. Reduce heat.
Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally,
until vegetables are tender, about 5 minutes longer.


French Mustard Mashed Potatoes


3 pounds Yukon Gold potatoes
1 1/2 cups milk
3/4 stick (6 tablespoons) unsalted butter
3 tablespoons whole-grain or coarse-grain grey poupon mustard

In a 5-quart kettle cover potatoes with cold salted water by 2
inches and simmer until tender, 35 to 45 minutes.
While potatoes are simmering, in a small saucepan heat milk with
butter over moderate heat until butter is melted. Remove pan from
heat and keep milk mixture warm, covered. In a colander drain
potatoes and cool just until they can be handled. Peel potatoes,
transferring to a large bowl. Add mustard, salt and pepper to taste
and three fourths hot milk mixture and with a potato masher mash
potatoes until smooth, adding more milk mixture if necessary to make
them creamy. Potatoes may be made 1 day ahead and cooled
completely before being chilled in a buttered ovenproof dish, covered.
Bring potatoes to room temperature before reheating (covered).
Yield: 6 servings.


Italian Baked Onions
8 medium yellow onions, peeled and sliced
2 tablespoons butter
1/4 cup dry cocktail sherry
1/8 teaspoon nutmeg
salt and pepper to taste
1/4 cup heavy cream
1/2 cup grated Swiss cheese
1/4 cup grated Parmesan or Romano for topping

In two batches, sauté the onion in the butter in a large frying pan.
Cook only until limp. Do not brown or discolor. Deglaze the pan, or
remove the onion from the pan and pour sherry, scrapping the pan
with a wooden spoon to dissolve the brown, toasted onions. Mix the
onions, the sherry, nutmeg, salt, pepper and heavy cream together
and place in a baking dish. Top with the Swiss and then Parmesan or
Romano. Bake at 350°F until top is a bit brown and bubbling, 15 - 20
minutes. Serves 8.


Asian Five-Spice Apples

4 tablespoons canola oil
2 small red onion, cut into 1/4-inch dice
2 1/2 teaspoons five-spice powder
2 tablespoosn brown sugar, packed
4 Granny Smith apples, peeled, cored, and cut into 1/4-inch dice
2 cup apple juice
salt and freshly ground black pepper
2 tablespoon butter

Heat a medium skillet over medium heat. Add the oil and swirl to
coat the bottom of the pan. When the oil shimmers, add the onion and
saute, stirring, until brown, about 8 to 10 minutes. Add the five-spice
powder, brown sugar, apples, and juice. Stir, season with salt and
pepper to taste, and cook until the liquid is reduced by half, about 12
minutes. The apples should retain their shape and some liquid should
remain in the pan; do not overcook. Stir in the butter and correct the
seasonings. Serve warm. Serves 8.


Back                    Home                    Next