Text 17565, 87 rader
Skriven 2008-12-09 22:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Canned Veggies
==========================
-=> Quoting Carol Shenkenberger to Dale Shipp <=-

 CS> main difference probably is Don and i both grew up on mushy southern
 CS> cooked veggie types.  We can appreciate the fresh sort and do that too
 CS> often enough, but a can just doesnt bother us any.

Heh! I grew up on English style cooking where the vegetables were
almost as overdone and mushy as that. When we moved to the city,
Chinese food with its crispy, barely cooked, stir fried vegetables
was a real eye opener. The next stage in my personal evolution was
acquiring a copy of the Art of French Cooking and learning to
blanche, refresh in cold water and then briefly saute vegetables. I
don't want to go back to the old ways!

Here's a nice way to use raw vegetables:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bing's Vegetarian Summer Rolls
 Categories: Asian, Vegetables, Mushrooms
      Yield: 4 Servings
 
      4    Dried shiitake mushrooms
      1 ts Soy sauce
  1 1/2 ts Sugar
      2 oz Rice vermicelli
    1/2 c  Coarsely shredded carrot
      8    Round rice paper wrappers
    1/2 c  Shredded romaine lettuce
           (remove coarse ribs first)
    1/2 c  Fresh mung bean sprouts
           Fresh mint leaves
           Fresh cilantro leaves
           Hoisin Dipping Sauce
 
  Soak shiitake mushrooms in warm water 30 minutes, until
  reconstituted. Drain, discard hard stems, and slice, reserving 1/2
  cup of the soaking liquid.
  
  Cook shiitake in reserved liquid until mushrooms are tender and
  liquid evaporates. Season with soy sauce and 1/2 teaspoon sugar.
  Let cool.
  
  Meanwhile, soak the rice vermicelli in warm water to cover 15 - 20
  minutes. Drain. Cook in a large pan of boiling water, stirring to
  separate the strands, until al dente, about 2 minutes. Drain and
  rinse with cold water. Cut into 2" - 3" lengths.
  
  Toss carrot with 1 teaspoon sugar and let stand 15 minutes.
  
  Fill a shallow dish with warm water. Working with 1 rice paper
  wrapper at a time, dip in the warm water for a few seconds to
  soften, then place the rice paper flat on a work surface. Place
  about 2 tablespoons of rice vermicelli; 1 tablespoon each of
  carrots, lettuce, and bean sprouts; and a few mint leaves and
  cilantro leaves across the bottom third of the rice paper. Roll
  rice paper up halfway to enclose the filling. Fold in both sides.
  Place a few more cilantro leaves on top of the enclosed part, then
  arrange some of the shiitake mushrooms over the cilantro. Finish
  rolling the rice paper, pressing lightly to seal. Place
  shiitake-side up on a plate and cover with a damp paper towel.
  Repeat with remaining rice paper wrappers and filling. If not
  serving immediately, cover with plastic wrap and keep at room
  temperature up to 3 hours.
  
  Serve 2 rolls per portion, accompanied by an individual bowl of
  Hoisin dipping sauce. For a nice presentation, you can slice each
  roll diagonally in half.
  
  Note: This recipe is from GourMAsia
  From: "Josefina Anita Brown-King"
 
MMMMM






Cheers

YK Jim


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