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Text 21353, 99 rader
Skriven 2007-10-14 23:46:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Re: family 277
======================
 -=> On 10-14-07  01:13,  Ruth Hanschka <=-
 -=> spoke to Michael Loo about family 277 <=-

 -> Not goat cheese: I've had canapes of salmon and goat cheese, and
 -> they have tried hard to make me retch.

 RH> Sounds good to me; I love goat cheese!
 
  I'm not sure if I have had any goat cheese, although we have had a
  large variety of cheeses.   How different in taste is it?   Does it
  come in as many varieties as does cows milk cheese? (i.e. cheddar,
  swiss, gouda, edam, etc.).

  One place we were this week (I think it was a reconstructed 18th
  century fort in West Virginia) had goat's milk fudge on the counter
  for sale, but I passed on trying it.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Black Bean Soup with Madeira and Lime
 Categories: Soup
      Yield: 10 servings
 
  2 1/2 c  Black beans
           -soaked and drained
     10 c  Water
      2 c  Chicken or beef stock,
           -unsalted
      1    Smoked ham hock (1/2 lb) or
    1/4 lb Raw, cured ham *
           -cut in 1/2" dice
      1 oz Salt pork, tough rind
           -trimmed and discarded
           -cut in 1/2" dice
      3 lg Onion(s), coarsely chopped
      3    Stalks celery
           -coarsely chopped
      2 md Carrots, coarsely chopped
      1 tb Whole mixed pickling spices
           -tied in cheesecloth
      2 ts Thyme leaves or
    1/2 ts Dried thyme
      2 ts Minced sage or
      1 ts Dried sage
    1/4 ts Cayenne
           -or to taste
    1/4 c  Madeira wine
      1 tb Tomato paste
      2 tb Red wine vinegar
      2 tb Light molasses
           Salt to taste 9opt)
      2    Hard-boiled eggs
           -(whites only)
           -finely chopped
           Lime slices
      2 tb Parsley, minced
 
  In a 7-qt. Dutch oven or a stockpot, bring the beans, water and stock
  to a boil. Skim off foam. Lower heat, cover and simmer for 1 hour.
  Add the ham hocks, bring to a boil again, lower heat and simmer 10
  minutes more.
  
  Meanwhile, slowly heat the salt pork in a large skillet so that the
  fat is rendered. Raise the heat to medium high, add the onions and
  sauté for 5 minutes, stirring often. Add the celery and carrots and
  continue to cook, stirring often, for 5 minutes more. Add the
  vegetables and the spice bag, stir in the thyme and sage and cook for
  another hour.
  
  Remove and discard the spice bag and the ham hock, if used. Purée the
  soup in batches in a food processor, and return to the pot after
  puréeing. if the soup is too thick, add more water for desired
  consistency. Reheat soup over low heat, stir in the cayenne, wine,
  tomato paste, vinegar and molasses and simmer for 3 minutes more.
  
  Taste for salt and add if necessary. When ready to serve, ladle the
  soup into serving bowls and sprinkle with some chopped egg white.
  Float a slice of lime on the surface of  each bowl and sprinkle with
  a little minced parsley.
  
  Note: if cured ham is used, purée it with the soup.
  
                              The Versatile Grain
                                    and the
                                 Elegant Bean
                           by Sheryl and Mel London
                              ISBN 0-671-76106-4
                                    pg 316
  ... From the file BEANS.ZIP
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:50:31, 14 Oct 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)