Text 7034, 100 rader
Skriven 2006-10-29 00:17:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Manny Rothstein
Ärende: Re: Savannah
====================
 -=> On 10-28-06  08:29,  Manny Rothstein <=-
 -=> spoke to Dale Shipp about Re: Savannah <=-

 MR> My impression based on one visit, is that the Macaroni Grill combines
 MR> up-market recipes and atmosphere with down-market, cheaper
 MR> ingredients. Prices are in the middle. I think that it is ok, but
 MR> nothing special.  Since most Americans don't seem to know, or perhaps
 MR> not care about,  good food, I don't think that they know how to judge a
 MR> restaurant by  food quality.

  That is certainly consistent with our impressions -- even without ever
  going there except by proxy.


 MR> The local Macaroni is usually mobbed.

  So are many Denny's -- what can I say?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Arrowheads Of Blue Corn Gnocchi With Guajillo Chile Sauce
 Categories: Native amer, American
      Yield: 6 servings
 
MMMMM---------------------BLUE CORN GNOCCHI--------------------------
      2 md Russet potatoes
      8 qt Water
      5 oz Soft white goat cheese
           (appx
    1/2    Cup)
      4    Eggs
  1 1/2 c  All purpose flour
  1 1/2 c  Blue cornmeal
      2 tb Salt

MMMMM--------------------GUAJILLO CHILE SAUCE-------------------------
      3 oz Dried red guajillo chiles
           (about 15 chiles, or 2 1/4
           Cuups)
    1/2 c  Dried pumpkin seeds
    1/2 ts Salt
    1/2 ts White pepper
  5 1/2 c  Water
 
  To make the gnocchi, peel and boil the potatoes in 2 quarts water
  until soft and cooked through.
  
  In a food processor, combine the potatoes and goat cheese and process
  until lump free, about 2 minutes.  Add the eggs and process another
  minute.  The mixture should resemble putty.
  
  Stir the flour and blue cornmeal toghether.  Pour the potato mixture
  into a bowl and add 2 cups of the flour-cornmeal mixture.  Mix
  together thoroughly to form the dough.
  
  Dust a wooden cuttingboard with half the remaining flour-cornmeal
  mixture and place the dough on top.  Flatten it and sprinkle it with
  the remaining flour and cornmeal.  Knead the flour and cornmeal into
  the dough until it becomes stiff.  The dough is ready when it no
  longer clings to the board. If the mixture is still soft, damp and
  sticky, add a little more flour.
  
  With your hands, shape the dough on a board into a long rooll 2
  inches in diameter.  With a knife cut the dough into slices 1 inch
  thick.  Flour another board and roll each 1 inch piece into a thin
  strip about 1/2 inch wide and 16 inches long.  Flatten the stips,
  with your hands to about 1 inch wide, and cut the dough with a knife
  into arrowheads, or any other shape you desire.  Set aside.
  
  To make the Guajillo Chile Sauce, put the chiles, pumpkin seeds, salt
  and pepper in a food processor and process for 1 minute.  Add the
  water, in small amounts, until completely blended, about 4 minutes.
  Press the mixture through a fine sieve and discard the pulp.
  
  In a saucepan, heat the chile mixture over medium-high heat 4 minutes,
  until it begins to boil.  Reduce the heat and simmer 15 minutes, until
  thickened.
  
  While the sauce is simmering, cook the gnocchi.  In a large pot,
  bring the 6 quarts water to a boil with the salt.  Add the gnocchi
  and cook 2 to 3 minutes, gently stirring frequently so they don't
  stick.  At first the gnocchi will sink to the bottom; as they cook,
  they will begin to hold their shape and float to the surface.
  
  Once the gnocchi have risen to the top, remove them from the boiling
  water with a slotted spoon.
  
  Spoon 1/2 cup sauce on each plate, top with the gnocchi and serve
  immediately.
  From: Sam Lefkowitz                   Date: 09-04-95  Home Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 22:56:20, 28 Oct 2006
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