Loin Of Yukon Caribou With Mulled Red Cabbage Semolina Gratin And Quince Recipes
QUINCE WITH BAY LEAVES AND ROSEMARY
Provided by Food Network
Time 1h10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Quarter the quince, peel, and core.
- Combine all ingredients in pot and bring to a boil. Reduce heat and cook for 1 hour, or until the quince is soft. Drain quince and keep the syrup (if too thin, continue cooking until thick.) Place the quince on a plate and pour syrup all around it. Garnish the dish with rosemary and mint.
SEMOLINA AND SPINACH GRATIN
**IMPROV:** For a milder, creamier version, use a blend of Parmesan and Fontina instead of all Parm. (Semolina flour is sold at some supermarkets, Italian markets, and specialty foods stores.)
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Butter 11x7x2-inch glass or ceramic baking dish.
- In large saucepan, bring to a boil milk, water, butter, and salt. Reduce heat to medium. Gradually whisk in semolina flour, then whisk until mixture is thick and smooth, about 5 minutes. Whisk in spinach, Parmesan cheese, eggs, nutmeg, salt, and pepper. Pour mixture into prepared baking dish; smooth top and sprinkle with 1/3 cup grated Parmesan cheese.
- Bake gratin until puffed and golden, about 40 minutes. Cool 10 minutes before serving.
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