Text 3919, 95 rader
Skriven 2006-07-29 16:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Water supplies
======================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I am surprised that you have a reticulated water supply.  Where do
 GJ> they keep the water in winter so that it doesn't all go hard?

We draw from the Yellowknife river several miles upstream from the old
gold mine's tailing ponds. It runs fast and deep and never freezes
solid.
 
 JW> My mother was very strict about sweets

 GJ> That early strictness about sweets probably influenced your present
 GJ> desire for a below-average sugar consumption.

Undoubtedly. After a brief sugar rush when I had my own spending money,
say age 13-16, I returned to her ways.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Scallops With Samphire And Sea Orach
Categories: French, Scallops
  Servings: 4

      4 lg summer tomatoes
     12 lg scallops
    100 g  fresh samphire
           and sea orach or baby
           spinach
    100 ml extra-virgin olive
           oil
           Salt
           EGGPLANT CAVIAR:
      1    eggplant, about 150 g
      1 ts orange and lemon zest
      2 TB slivered black olives
      1 sm green onion, minced
     15 ml extra-virgin olive oil
           Salt to taste
           SAUCE:
           Juice of half an orange
           Juice of half a lemon
     30 ml extra-virgin olive oil
     30 ml heavy cream
           Orange zest
           Salt and drops of Tabasco

Large Scallops Seared on One Side, Summer Tomato with Eggplant Caviar,
Samphire and St. Lawrence Sea Orach, Citrus and Extra-Virgin Olive Oil
Emulsion

Put the olive oil, orange juice and lemon juice into a small saucepan.
Add the cream. Mix in a little of the grated citrus zest. Season to
taste with salt and Tabasco. Heat the sauce for one minute over high
heat.

Halve the eggplant and roast it in a 200-210 C (400-425 F) for 15
minutes. Let cool until just warm; scrape out the flesh and combine with
the other caviar ingredients.

Blanch the tomatoes for a few seconds in boiling water; drain and peel.
Cut the tomatoes into thick slices; set aside in a cool place. Proceed
to the assembly.

For each portion, layer 3 thick tomato slices interspersed with eggplant
caviar. Sprinkle with a few drops of olive oil and place in a 180 C (350
F) oven for 10 minutes.

Place 5 ml (1 tsp.) olive oil in a non-stick pan or heavy stainless
steel skillet. Place the scallops in the pan and sear them over high
heat for 2 minutes on one side only until half the scallop turns opaque;
sprinkle with salt.

In a skillet, saute the samphire and sea orach in 5 ml (1 tsp.) olive
oil. Place the tomato stacks in the centre of warmed plates. Surround by
3 small bouquets of samphire and sea orach.

Place a scallop on each bouquet of samphire and sea orach. Pour on a
spoonful of sauce and serve immediately.

Anne Desjardins, L'Eau a la Bouche, Quebec

MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... Walking on water is easy if it's frozen.
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