Text 3939, 102 rader
Skriven 2006-07-30 14:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Wedding Daze 1
======================
 -=> Quoting Ruth Haffly to Jim Weller <=-

 JW> Grandfather Helge Eskelson was a pioneer bushpilot....
 JW> Lois is one of the founding members of the Daughters of the
 JW> Midnight Sun

 RH> How much of their recollections were recorded for posterity?

Lots actually. Lois has contributed to, edited or been quoted in all
sorts of historical books and articles.

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

     Title: Crab Lasagna With Tomato-Basil Coulis
Categories: Crab
  Servings: 4

      1 lb fresh jumbo lump crabmeat
      4    rectangular sheets fresh
           Semolina Pasta, at least 8 x
      4    inches
      8    romaine lettuce leaves
      6    fresh basil sprigs
           TOMATO-BASIL COULIS:
    2/3 c  mayonnaise
      2 TB fresh lemon juice
      2 TB chopped fresh parsley
      1 TB olive oil
           coarse salt
           freshly ground pepper
           Vegetables
    1/2 c  celery in 1/4-inch dice
    1/2 c  carrot in 1/4-inch dice
    1/4 c  red onion in 1/4-inch dice

Cooking tip: This is an unusual way to serve crab, but it is light,
refreshing, and one of my favorite seafood dishes. It can also be served
as a main course for a summer's lunch. Simply serve slightly larger
portions, and add a loaf of crusty French bread and a glass or two of
chilled white wine or a frosty pitcher of beer.

Preparation of the vegetables: Cook each type of diced vegetable
separately in a saucepan of rapidly boiling salted water for 3 minutes,
or until crisp-tender. Remove from water and refresh under cold running
water. Place in a clean, dry kitchen towel and twist to squeeze out all
liquid. Set aside.

Step 2: Pick through the crabmeat, discarding any shell or cartilage
pieces. Place cleaned crab in a mixing bowl along with the dices
vegetables. Sprinkle lemon juice over all and toss to combine. Fold in
the mayonnaise and parsley, mixing thoroughly but taking care not to
pack the mixture together. Season to taste. Cover and refrigerate.

Step 3 Line an 8 x 4 x 3 1/2-inch terrine or mold with plastic film,
leaving at least a 2-inch overhang all around. Using your fingers, coat
the interior of the lined terrine with the olive oil. Set aside. Bring a
large pot of salted water to a boil over high heat. Cut the pasta sheets
into 4 strips the exact size of the terrine. One at a time, drop pasta
strips into boiling water and cook for 1 minute, or until just al dente.
Remove from water and drain thoroughly. Lay one strip on the bottom of
the prepared terrine. Separately, lay remaining strips out on paper
towels. While water is boiling, blanch romaine leaves for 5 seconds, or
until just wilted. Remove them from the water and refresh under cold
running water. Pat dry. Remove cold mixture from the refrigerator and
divide it into 3 equal portions.

Preparation of the terrine: Place a layer of romaine on top of the pasta
in the terrine. Using one portion, spread a layer of the crab mixture
over the romaine. Continue making layers in the same sequence until you
have used the three portions of crab, ending with a layer of pasta. Fold
the plastic film up and over the top of the terrine. Tightly wrap the
entire terrine with plastic film. Place another heavy terrine or pan on
top to weight the layers down. Refrigerate for at least 4 hours, or up
to 8 hours (until well chilled).

Last Touch: When well chilled, remove terrine from the refrigerator and
unwrap. Invert onto a cutting board and remove all the plastic film.
Ladle a small portion of the Tomato-Basil Coulis into the center of each
of 6 chilled plates. Turn the plates to spread the coulis out over the
bottoms. Using a very sharp knife, carefully cut the terrine into twelve
1/2-inch slices, reserving the remainder for a late-night snack! Overlap
2 slices in the center of each plate. Garnish with a basil sprig and
serve immediately.

Charlie Palmer
Aureole
New-York


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

Cheers

Jim, in Yellowknife




... We used to get much better history in the old days
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