Text 21168, 86 rader
Skriven 2007-10-09 08:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: ahhh 258
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 BM> I don't think the long leash is the difference, either. Some echoes
 BM> have "no rules," which doesn't automatically make them better.

Long leash doesn't mean no leash! We are largely self-policing,
but it is good to have a police handy for those rare occasions.

 > Fried green tomato sandwich with crab and ham
 BM> OK.  You eat this while I eat my ripe tomato-parsley sandwich!

For cooked tomatoes, I like green ones a lot; of course nobody
in his right mind would eat a fresh raw green tomato - the acid
is annoying, and the things are said to contain toxic amounts
of solanine and related alkaloids.

Duo of tabbouleh and crab timbale
cat: French, seafood
servings: 4

1 tourteau (Atlantic crab of about 2 kg)
100 g medium couscous
1 cucumber
5 ripe tomatoes
6 Tb lemon juice
3 Tb EVOO
5 bouquets fresh mint
6 sm new onions
4 pn powdered coriander
4 dr tabasco
s, p

Cooking the crab:

Bring a pot of lightly salted water to the boil.
Add the crab. Reduce heat to a simmer and cook 20
min.

Preparation of the couscous:

In a bowl, toss together the couscous and 2 Tb oil,
making sure each grain is coated. Pour in 10 cl of
boiling salted water and let the grains expand for
2 min. Fluff with a fork; mix in 3 Tb lemon juice.

Reserve 4 of the herb bouquets for garnish; mince
the leaves of the fifth. Add the minced mint to
the couscous and mix in well.

Wash the cucumber; reserve half for garnish, and
peel and dice the rest. Add to the couscous.

Wash, skin, and dice 2 tomatoes. Add.

Peel and dice the onions. Add. Mix all well and
refrigerate 2 hr.

Pick the crabmeat and keep it cold.

Peel and seed the remaining tomatoes. Process with
1 Tb olive oil and 2 Tb lemon juice. Season with
salt and Tabasco. Keep cold.

With a zester, cut zebra stripes along the length
of the other half cucumber, 1 cm apart. Cut the
cucumber into rounds.

Divide the tabbouleh into 4 ramekins (lightly oiled).

Spread the bottoms of service plates with the
tomato coulis; onto each, reverse a ramekin of
tabbouleh. Divide the crabmeat and put it on top.
Strew with a touch of powdered coriander. Surround
with cucumber rounds and garnish with a bouquet
of mint.

Serve ice cold.

Note in original: If you haven't the heart to cook a
crab, you can certainly use a container of crabmeat.

Le bon accord : CuisineAZ.com vous conseille un bandol
(rose, Provence)
Source : CuisineAZ.com

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