Text 17111, 133 rader
Skriven 2008-11-30 06:58:00 av Dave Drum (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: Re: Celesta
===================
-=> Nancy Backus wrote to Dave Drum <=-

 -=> Quoting Dave Drum to BURTON FORD on 11-27-08 07:13 <=-

 BF> [chuckle]  A very nice detour through an interesting landscape.   As I
 BF> hit the ENTER key for Google I remembered that Celeste was the name of
 BF> a musical instrument.  But I had no idea what it was like.

 DD> I thought Celeste was the name of some ship they found bobbing about
 DD> in the Carribeano sans crew - but with the table set for dinner
 DD> (partially eaten).

 NB> Wasn't that the Marie Celeste?  One of the unsolved mysteries... :)
 NB> Perhaps their dinner was so wonderful they were transported to a
 NB> different plane of existence...?  ;)

I b'leive you're right about the name. It was prolly sponsored by the National
Enquirer for a series of "I WAS ABDUCTED BY SPACE ALIENS" screamers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Individual Zucchini, Lemon, And Ricotta Galettes
 Categories: Squash, Cheese, Citrus, Pastry
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
      2 c  All purpose flour
    1/2 ts Salt
    3/4 c  Chilled, unsalted butter; in
           - 1/2" cubes
      4 tb (or more) ice water

MMMMM--------------------------FILLING-------------------------------
  5 2/3 c  Coarsely grated zucchini
  1 1/4 ts Salt; divided
      4 tb Butter; divided
      4 ts Extra-virgin olive oil
      1 c  Fine chopped onion
      1 sm Garlic clove; minced
      2 ts Fresh lemon juice
  1 1/4 c  Ricotta cheese
    1/3 c  + 1/4 cup grated Parmesan
           - cheese
      1 lg Egg
      2 ts Fine grated lemon peel
    1/2 ts Ground black pepper
           Fleur de sel*
 
  These savory tartlets are similar to quiches.
  
  For crust:
  
  Whisk flour and salt in medium bowl. Using fingertips, rub
  butter into flour mixture until coarse meal forms. Add 4
  tablespoons ice water, 1 tablespoonful at a time, stirring
  until dough forms moist clumps, and adding more water by
  teaspoonfuls as needed if dough is too dry. Form dough into
  2 balls; flatten each into disk. Wrap in plastic wrap and
  chill at least 30 minutes.
  
  DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand
  at room temperature 15 minutes before rolling out.
  
  For filling:
  
  Place zucchini in colander set over large bowl. Sprinkle
  with 3/4 ts salt and toss to coat. Let drain 30 minutes.
  Working in batches, squeeze zucchini in kitchen towel to
  remove as much liquid as possible.
  
  Melt 2 tablespoons butter with oil in heavy large skillet
  over med heat. Add onion and sauté until soft & translucent,
  about 7 minutes. Add garlic and sauté until fragrant, about
  30 seconds. Add zucchini and lemon juice; reduce heat to med
  lowand cook until zucchini is tender,stirring occasionally,
  about 12 minutes. Cool to room temperature.
  
  Whisk ricotta cheese, 1/3 cup Parmesan, egg, lemon peel,
  1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in
  medium bowl. Stir in cooled zucchini mixture.
  
  Preheat oven to 425°F. Line 2 large baking sheets with
  parchment paper. Roll out 1 dough disk to 1/8" thickness.
  Using 6" dia. plate, cut out 3 dough rounds. Repeat with
  remaining dough. Place 3 dough rounds on each baking sheet.
  
  Melt remaining 2 tablespoons butter.
  
  Spoon 1/2 cup filling into center of 1 dough round, leaving
  1 1/4" to 1 1/2" border. Carefully fold up border, pleating
  dough edges to create round pastry with about 2" to 2 1/2"
  exposed filling in center. Repeat with remaining filling
  and doughrounds. Brush crusts with melted butter. Drizzle
  any remaining melted butter over filling in centers.
  Sprinkle galettes with remaining 1/4 cup Parmesan cheese.
  Sprinkle lightly with fleur de sel.
  
  Bake galettes 15 minutes. Reduce oven temperature to 375°F.
  Bake until crust is golden and filling is set and begins to
  brown, about 25 minutes longer. Run spatula under galettes
  to loosen. Let rest 5 minutes.
  
  DO AHEAD: Can be made 4 hours ahead. Let stand at room temp.
  
  Serve individual galettes hot or at room temperature.
  
  * A type of sea salt; available at some supermarkets and
  at specialty foods stores.
  
  What to drink: Rosé is a popular summer pairing, but it's
  also a delicious wine to enjoy year-round. With this meal,
  we like the 2007 “Sabine rosé ($12) from France's Coteaux
  d'Aix-en-Provence appellation. The refreshing strawberry
  flavors of this Syrah-Grenache blend pairnicely with the
  galettes. When you're at the store, keep in mind that you'll
  need enough rosé to serve your guests and to use in the
  sauce for the pears.
  
  by Amelia Saltsman
  
  Bon Appétit | October 2008
  
  Yield: Makes 6 galettes
  
  Meal Master Format by Dave Drum - 12 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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