Text 15989, 110 rader
Skriven 2008-11-02 15:41:00 av Dave Drum (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: Re: Dandy Lions
=======================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> I think the neighbour died of terminal henpeckedness a couple years
 DD> after I moved. I know that five years after I moved I was going down
 DD> that street an remarked to my companion in the car - "That lawn used to
 DD> look like the practice green at Illini Country Club. Looking a litle
 DD> shaggy these days."

 NB> Maybe they moved on also?  

Probably to whatever comes after this plance of existence. I know the
maintenance crew down the cemetery won't maintain his grave the way he took
care of his lawn.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leeks Vinaigrette W/Burrata Cheese & Mustard Breadcrumbs
 Categories: Salads, Vegetables, Cheese
      Yield: 8 servings
 
MMMMM------------------------BREADCRUMBS-----------------------------
      2 tb Mustard seeds
    1/4 c  Whole grain Dijon mustard
    1/4 c  Dry white wine
    1/4 c  Oil
    1/2    Loaf country white bread (8
           - oz); crusts trimmed, diced

MMMMM------------------------VINAIGRETTE-----------------------------
    1/3 c  Fresh lemon juice
    1/3 c  Whole grain Dijon mustard
      1 ts Finely grated lemon peel
    2/3 c  Olive oil

MMMMM---------------------------LEEKS--------------------------------
      8 md Leeks; cut to 6" length,
           - roots trimmed
  5 1/2 c  Chicken broth
      2 tb Extra-virgin olive oil
      4 lg Fresh thyme sprigs
      1 lg Lemon; in very thin rounds
           Chopped fresh Italian
           - parsley
     16 oz Burrata cheese; sliced
           +=OR=+
     16 oz Fresh waterpacked mozzarella
           - cheese; sliced
 
  Most burrata—cream-filled fresh mozzarella—is made in just
  two places: Puglia and Southern California. But this
  addictive cheese is catching on. Chef Nancy Silverton
  combines it with leeks and breadcrumbs at her (and Mario
  Batali's) Osteria Mozza in Los Angeles. Look for burrata
  at Italian delis and cheese stores.
  
  For breadcrumbs: Preheat oven to 250°F. Toast mustard seeds
  in skillet over medium heat until beginning to darken and
  pop,about 5 minutes; transfer to bowl and cool.Grind seeds
  to powder in spice mill.
  
  Whisk whole grain mustard, wine, oil, and ground mustard
  seeds in mediumbowl. Season mustard coating with salt and
  pepper. Toss bread pieces and coating in large bowl to coat
  evenly. Spread bread out on rimmed baking sheet.
  
  Bake bread pieces until dried and slightly colored, stirring
  occasionally, about 1 hour 15 minutes. Cool completely.
  Using potato masher, coarsely crush bread on sheet.
  
  DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm
  in 350°F oven 4 to 5 minutes before using.
  
  For vinaigrette: Place first 3 ingredients in medium bowl.
  Gradually whisk in oil. Season vinaigrette to taste with salt
  and pepper.
  
  DO AHEAD: Can be made 3 days ahead. Cover; chill. Bring to
  room temp and rewhisk before using.
  
  For leeks: Position rack in center of oven and preheat to
  450°F. Cut leeks in half lengthwise. Rinse under cold water
  to remove any grit between layers; drain on paper towels.
  Arrange leeks, cut side down, in single layer in 13x9x2 inch
  glass baking dish. Pour broth over; drizzle with oil. Top
  with thyme sprigs and lemon slices. Cover dish tightly with
  plastic wrap, then foil.
  
  Bake leeks 35 minutes. Uncover; discard lemon. Bake leeks
  uncovered until very tender and browned, and liquid is almost
  evaporated, about 50 minutes. Cool 15 minutes. Serve or let
  stand up to 2 hours.
  
  Arrange 2 leeks on each plate; sprinkle with vinaigrette,
  bread crumbs, and parsley. Arrange cheese alongside.
  
  by Chef Nancy Silverton of Osteria Mozza, Los Angeles, CA
  
  Bon Appétit | September 2008
  
  Makes 8 servings
  
  Meal Master Format by Dave Drum - 23 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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