But I'd usually put in some white wine before taking it off the heat...

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Originally posted by minxx:
Umm... how does one make a cream sauce for pasta? I try and it just turns out like water!

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I have a good recipe for alfredo sauce, but it's pretty heavy. I'll post if you want it.

I made this a few weeks ago and it was SOOOO good. The recipe calls for this over pan-seared tuna, but it's delish on pasta as well. Found the recipe on epicurious.com

Ginger-Shiitake Cream Sauce
3 tablespoons butter
1/3 cup thinly sliced green onions
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
6 tablespoons soy sauce
1 1/2 cups whipping cream
3 tablespoons fresh lime juice

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Originally posted by jstrizzy:
(hint: a lot of things that could be done in a blender can also be done in a food processor and vice versa--they both have sharp blades)

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Originally posted by Andree:
jstrizzy, how did the paneer turn out?

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But I was always stuck being a stupid red crayon.

Will anyone die from bad fish?

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Originally posted by lacia:
What is nage?? I was at a restaurant over the weekend and one of the entrees was a dish of scallops served with balsamic nage. I couldn't find it in the dictionary either!

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The Epicurious food dictionnary doesn't say anything about it either...

"Nage - An aromatic broth in which crustaceans are cooked. The shellfish is then served with this broth. The most notable of these dishes is lobster a la nage."

I wonder if French cooks use butchered english terms in /their/ menus.

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Originally posted by fairystar:

1) what the hell is this? and,
2) how do I cook it?

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Sounds like you might be the happy owner of a spaghetti squash. I usually cook squash by cutting it in half, taking out the seeds and then roasting it at 400 for 30-35 minutes just with olive oil and salt and pepper. Roast until it is fork-tender.

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Originally posted by meggo:
I am not a big milk drinker - so I'm always surprised to find that it's gone south when I am half way into making mac & cheese.
So I found a carton of milk that is "shelf safe" parmalat I think is the brand? And it's my "emergency" milk. Once opened - it needs to go in the fridge & be consumed - but it can sit on the shelf for a while without any ill effects.

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1) *Can* I substitute brown lentils if I can't find the frenchies?

2) Do I have to soak lentils overnight?

Can anyone tell I've never made anything with lentils before?

Pork Tenderloin with Lentils & Mustard Sauce
1/3 c plus 3 tbsp extra virgin olive oil
2 large shallots, v. thinly sliced
1 c french le puy lentils (about 1/2 lb), picked over
3.5 c chicken stock or canned low-sodium broth
1 bay leaf
1/2 tsp dried thyme
1/3 c coarsely chopped flatleaf parsley
s&p
1.5 lbs pork tenderloin, cut into 8 pieces
1/3 c dry white wine
2 tbsp dijon mustard

In small skillet, heat 1/3 c oil. Add shallots and cook over moderately high heat, stirring frequently, until golde brown and crisp, about 5 min (you realize they won't be crisp while in the pan b/c of the oil) Using slotted spoon, transfer fried shallots to paper towels to drain; reserve the shallot oil.

In med saucepan, cover lentils with 2 3/4 c chicken stock and bring to boil over high heat. Add bay leaf and thyme, cover and simmer over low heat until lentils are tender, about 30 min. Drain lentils and return them to saucepan; discard bay leaf. Stir in parsley and reserved shallot oil and sesaon w/s&p. Cover and keep warm.

Meanwhile, in large heavy skillet, heat 1 tbsp olive oil until almost smoking. Flatten each piece of pork tenderloin slightly with palm of your hand and season on both sides w/s&p. Working batches if nec., add flattened pork to skillet and cook over mod high heat until well browned nad just cooked thru (about 4 min per side). Transfer pork to plate and keep warm.

Add wine to skillet and bring to a boil. Cook, stirring up browned bits, until reduced by half, about 2 min. Add 1/2 c of chicken stock, the mustard nad remaining 2 tbsp olive oil. Boil, whisking constantly for one min. Remove from heat.

Stir remaining 1/4 c of chicken stock into lentils and bring to a simmer over mod high heat. Spread lentils on a platter, arrange pork on top and drizzle with mustard sauce. Garnish with the crisp shallots and serve immediately.

Doesn't that sound yumyum?

*edited because mustard sauce is not the same as mushroom sauce