Text 12372, 69 rader
Skriven 2007-02-27 00:39:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: quail eggs
======================
 -=> On 02-25-07  22:02,  Jim Weller <=-
 -=> spoke to Dave Sacerdote about quail eggs <=-

 JW> make her own but she declined. Today she brought back the empty
 JW> container together with a can of bamboo shoots, with a cheeky smile.

  Gail makes cookies to give out as Christmas gifts to family and close
  friends.  She usually starts cooking them in early November, one type
  at a time and freezing them.   Then when it is time, she allows them
  to defrost and packs them into decorative cookie tins.   We have
  collected the tins over the years from various thrift store visits.
  Most folks know that it behooves them to bring the tins back -- some
  do so early, others wait until as late as September:-}}  But most do
  remember to return them so that they can be filled for the next
  Christmas.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: White Bean Soup
 Categories: Soup, Stew
      Yield: 8 servings
 
      1 lb Dried cannellini beans
      8 c  Cold water
      2    Fennel bulbs -- rinsed
      2 tb Olive oil
      4 md Onions -- diced
      4    Cloves garlic -- coarsely
           Chopped
      1    Smoked ham hocks
     10 c  Chicken broth
      1 ts Dried thyme
      4    Allspice berries
      2    Bay leaves
      2    Carrots -- diced
      3    Plum tomatoes -- diced
    1/2 c  Sour cream -- for garnish
 
  Rinse the beans and soak overnight in the cold water.  Drain, rinse
  and set aside.  Remove the ferns from the fennel bulbs.  Coarsely
  chop them and set aside.  Trim the bulbs and cut into 1/2" cubes.
  Place the oil in a heavy soup pot.  Add the fennel bulbs, onions and
  garlic; wilt the vegetables over low heat, stirring occasionally, for
  15 minutes.  Add the beans, ham hock, broth, thyme, allspice and bay
  leaves. Bring the soup to a boil, reduce the heat and simmer,
  partially covered, until the beans are tender; about 1 1/2 hours.
  Remove the ham hock, allspice, and bay leaves.  Let the ham hock
  stand until cool enough to handle, then shed the meat from the bone.
  Puree 2 cups of the soup in a food processor or blender until smooth.
  Stir the puree back into the soup along with the fennel ferns and
  meat from the ham hock.  Reheat over low heat.  Meanwhile, cook the
  diced carrots in boiling water to cover until just tender, 3 to 5
  minutes.  Drain and stir into the soup.  Serve the soup in large
  shallow bowls, garnished with diced tomatoes and a dollop of sour
  cream.
  
  Recipe By     : All Around the World Cookbook
  
  From: Meg Antczak                     Date: 08-25  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:04:36, 27 Feb 2007
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)