Braised Scallions in Mustard Sauce

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                            FOOD FUNNY
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Thanks to Harriet St. Amant for sharing this with us:

Just because a restaurant offers it doesn't mean you have to order it. A
billboard outside one establishment announced these specials:
    
Monday: Meat loaf
Tuesday: Fried chicken
Wednesday: Pork chops
Thursday: Senior citizens
Friday: Roast beef

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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.

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 over cook.
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.
Received on Tue May 11 19:57:12 2010