Subject: Braised Scallions in Mustard Sauce
From: Unicorn (unicorn@indenial.com)
Date: Wed Oct 22 2003 - 06:30:47 EDT
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FOOD FUNNY
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Thanks to lifetime subscriber Debra Shervo for this one:
An irate woman burst into the baker's shop and said, "I sent my son in
for two pounds of cookies this morning, but when I weighed them there
was only one pound. I suggest that you check your scales!"
The baker looked at her calmly for a moment or two and then replied,
"Ma'am, I suggest you weigh your son."
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TODAY'S RECIPE
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Along with cucumbers, scallions get my vote for the most underutilized
vegetable. Here's proof that they're good for more than garnishes.
All recipes this week are adapted from "The Silver Palate Cookbook" by
Julee Rosso and Sheila Lukins, available from Amazon.com at
http://www.amazon.com/exec/obidos/tg/detail/-/0894802046/worldwiderecipes
Braised Scallions in Mustard Sauce
1 Tbs (15 ml) butter
1 rib celery, chopped
1 carrot, chopped
1 1/2 cups (375 ml) chicken stock
1 tsp (5 ml) dried thyme
1 bay (laurel) leaf
20 - 24 scallions, trimmed of all but about 1 inch (3 cm)
of the green tops
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) Dijon mustard
Salt and freshly ground pepper to taste
Heat the butter in a large skillet over moderate heat and saute the
celery and carrot until lightly browned, about 15 minutes. Add the
chicken stock, thyme, and bay leaf and simmer covered for 15 minutes.
Add the scallions and simmer uncovered for 5 minutes - do not
overcook. Remove the scallions with a slotted spoon and set aside.
Strain the liquid, discard the solids, and return 1/2 cup (125 ml) of
the liquid to the skillet. Stir in the cream and mustard and simmer
uncovered, stirring occasionally, until the liquid has reduced to
about one third, about 10 minutes. Correct the seasoning with salt
and pepper and return the scallions to the skillet long enough to heat
them through, about 1 minute. Serve immediately. Serves 4 to 6.
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