Text 21523, 110 rader
Skriven 2007-10-19 14:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: kitchen equip. move 311
===============================
 ML>- both utensils and ingredients. Here's something that is
 ML>makable with a bare minimum (2 ingredients not including
 ML>the optional pandan leaves, one pot) and might be pretty
 ML>good and sort of nourishing.
 CS> Grrr...  You are gona get munched if you keep that line up in the next
 CS> 2 days!  (grin).

[snicker]

 CS> I WANT COOKING STUFF!  I WANT MY TOYS!!!!
 CS> {whimper}
=

 ML>I'll bet you are "counting the hours and the minutes too"!
 CS> They just called.  Someplace between 1 and 3pm tomorrow.  Yippie!

I'll bet it felt pretty good to see the truck pull up.

Now all you've got to do is get the stuff out of the boxes
and arranged, and it'll be time to cook stuff that needs
four saute pans and a kettle, such as

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pasta with Cream Truffle Sauce and Fresh Mushrooms
 Categories: Starters, Pasta, Vegetables, American
      Yield: 4 servings

MMMMM-------PASTA--
      1 c  Flour  *
      1 lg Egg
      1 ts Salt
      1 ts Pepper, white
      2 tb Water
      2 tb Oil, olive

MMMMM-------SAUCE--
      2 tb Butter
      2 tb Mushrooms, button, chopped
      2 tb Puree, shallot
      1 ts Peppercorns, crushed
      2    Bay leaves
      1 c  Wine, white
      2 c  Stock, chicken
      1 c  Cream, heavy
    1/2 c  Wine, Madeira
      4 tb Truffles, finely chopped
           Salt, Pepper

MMMMM------ASSEMBLY-
      4 tb Mushrooms, cepes, sliced
      4 tb Mushrooms, Shitake, sliced
      4 tb Mushrooms, Chanterelle, sliced
      1 tb Oil, olive

       * The flour used for this pasta recipe is made up of 70%
  semolina, and 30% of either all-purpose, rice, or buckwheat flours.

    For the Pasta:
    ==============

       Place your flour on a work space.  Add the egg, olive oil,
  water, salt and pepper.  Mix and roll the dough into a ball, then
  continue working by hand until smooth and consistent.  Dust the dough
  lightly with flour. Run the dough through a pasta machine to form noodles.
       Dust with flour and reserve.

    For the Sauce:
    ==============

       Melt the butter in a saute pan.  Add the mushrooms, shallot,
  peppercorns, and bay leaves.  Reduce the mixture about 2 min.

       Add chicken stock and continue cooking over medium heat for 2-3 min.

       Add cream, bring the mixture to a boil, then reduce by one-third
  and make it a smooth consistency.  Adjust the seasoning.

       In another saute pan, add Madeira wine to 3 tablespoons of
  truffles. Reduce over high heat for 2 to 3 minutes.

       Strain the cream sauce into the truffles and wine, then reduce
  it to a smooth consistency.

   To Assemble:
   ============

       Cook the pasta in plain boiling water, then drain.  In a saute
  pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped
  truffles, salt, and pepper.  Add pasta to the saute pan.

       Add a little cream truffle sauce and heat.

       In another saute pan, saute 1 tablespoon sliced cepes, 1
  tablespoon sliced shitake and 1 tablespoon of sliced chanterelle
  mushrooms in 1 tablespoon of olive oil.  Strain.

       To serve, ladle some of the sauce onto a serving plate, swirl
  pasta in the center and garnish with a quarter of the sauteed
  mushrooms. Top with chopped truffles.

       Source:  Great Chefs of San Francisco, Avon Books, 1984
       Chef:   Masataka Kobayashi, Masa's, Vintage Court Hotel,
       :       San Francisco, CA

MMMMM

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