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Sweet white wines such as Gewürztraminer, Riesling, and even white Zinfandel work especially well with this sauce. To obtain the best texture, be careful not to break up the meat too much when cooking it with the milk in step 4. With additional cooking and stirring, it will continue to break up.

Serves 4- 6 as main course, 6-8 as a side

Bread Crumb Topping
3 – 4 slices white sandwich bread with crusts, torn into quarters
1/4 cup grated Parmesan cheese (1/2 ounce)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper

Salmon With Basil Cream Sauce

From: Wayne Sun wcs5u@galen.med.virginia.edu
Date: Thu, 9 Sep 1993 13:58:43 GMT

Here¬s a recipe from “Gourmet Gazelle Cookbook” that
was printed in the “Washington Post” a couple months back. I
haven¬t tried it yet, but it sounds delicious!

Ingredients:

Here are two simple and delicious sauce recipes you can eaily prepare and use with pumpkin or butternut squash ravioli.

Sauce #1:
1/2 stick butter
Parmesan cheese
salt & pepper to taste

Melt butter and mix with cooked ravioli; finish with parmesan cheese on top. Salt & pepper to taste.

• 1 cup vegetable oil
• Juice of 2 lemons
• 2 tablespoons white-wine vinegar (optional)
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon dried basil (or 1 teaspoon chopped fresh basil)
• Very small pinch cayenne pepper
• 1 medium clove garlic, minced (optional)

4 fresh tuna steaks, 8 ounces each, 1-inch thick

1 lemon, zested

3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem

Handful flat leaf parsley

3 cloves garlic, crushed

Coarse salt and black pepper or grill seasoning

Extra-virgin olive oil, for cooking