Text 21693, 87 rader
Skriven 2007-10-24 10:42:54 av HAP NEWSOM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: portuwaiian 328
=======================
Hey Michael!

->  -> Do squirrels have brains?
->  HN> depends on if you're trying to shoot one or not!
-> 
-> Good reflexes, though.
-> 
and smart too....have you seen the video's of them figuring out how to get
at peanuts placed in various puzzles for them to figure out? 

->  HN> You're a braver man than I am Gunga Din! (grin)
-> 
-> Culinarily I'm braver than most people, but that's
-> just because most people are chicken that way.
-> 
Well, I'll let you have first crack at philine, after looking at them and
their slime, I've no real desire to taste one! 

->  ->  The crabs she's
->  ->  HN> working with are small as well, about the size of a silver
dollar
->  -> Those are edible too, deep fried.
->  HN> Yup, they are, but they'd be 7/8th shell and 1/8th meat...not much
of
->  HN> a tantalizing thought for me!
-> 
-> Deep-fried they might not be bad. Certainly the quarter-size
-> ones are perfectly fine when fried.
->
I prefer a higher meat to shell percentage myself...but will not run from
them if properly prepared! I'd think they'd be a lot better in the
softshell stage though!
 
-> Chicken paprikasch Roy Andries de Groot
-> cat: main, chicken
-> serves: 4
-> 
Ahhh now this is goood stuff! 

Amanda called and is going to prepare a nice meal for an uber-stressed
colleague, she wanted my recipe for gratin Dauphenois, which is one of her
favorite potato dishes (I usually prepare it at holiday times). 
so I typed up the recipe and emailed it to her here it is for you!

Gratin Dauphinois

Preface:
There are lots of arguments about what constitutes a proper gratin. Some
purists insist that it not have eggs or cheese, others add Gruyere or
parmesan. Another argument is on the thickness of the slice of the
potatoes. Some say the potatoes need to be paper thin, less than 1/16th of
an inch, others are not so stringent. I have a “mandolineö which allows me
to get paper thin slices, so that’s what I use, if you are using a knife
you can certainly get by with slices in the 1/8th inch range. The thickness
of the slices does not affect the flavor of the dish! The following recipe
is the one I use, a classic gratin dauphinois, and it’s the one that Amanda
likes the best (although we usually call it potatoes gratin).
INGREDIENTS 
1 large garlic clove minced fine
2 pounds Yukon Gold or yellow Finn, or even russet potatoes, peeled (I
usually don’t peel them if they are yukon’s or finn’s) and sliced 1/8th to
1/16th inch thick. (about 6 cups)
1 ½ teaspoons salt ( I use kosher or sea salt)
1 1/3 cups half and half 
1 tablespoon cold butter
1/3 cup heavy cream ( I usually just use half and half here as well) 
  You can use fat free half and half if you wish

INSTRUCTIONS
Preheat the oven to 325 degrees. Butter a 2 quart casserole dish (either
rectangular or oval) 14 by 8 by 2 inches. Scatter the minced garlic into
the dish.
Overlap 3 layers (or as many as it takes ) of potatoes in the pan,
sprinkling some salt between layers. Do this until you run out of potatoes.
(here is also where you can sprinkle some shredded cheese in between the
layers if you wish). Dribble the 1 1/3 cup of half and half over the
potatoes (or enough to barely cover them). Dot the top  with bits of the
cold butter.
Bake in the middle of the oven for 45 minutes. Pour the heavy cream (or
half and half) on top of the potatoes and tilt the pan to “basteö the top
layer….bake for 45 minutes more or until the top is golden brown.  Remove
from the oven and let cool for 10 minutes and serve! 

This is the recipe I use it is simple, elegant  and delicious! It comes
from the book “A PASSION FCOR POTATOESö by Lydie Marshall. 
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