Text 18769, 78 rader
Skriven 2008-12-30 11:29:00 av Michael Loo (1:18/200.0)
  Kommentar till text 18581 av Dave Sacerdote (1:123/140)
Ärende: Christmas 451
=====================
 ML> Barbara Kafka's high-low-high method
 DS> That's, like, complicated and stuff.

I maintain that it's, like, dumb and stuff. As I've said, the
500 part is okay, but then just turn the oven off and let the
roast sit an hour (or just bring the oven to temperature
and immediately turn it off and let the roast sit 2 hours).

 ML> Would he have the sense to google Sacerdote?
 DS> Heavens no - his ego wouldn't allow it.  That isn't _his_ last 
 DS> name, whyever would he be interested in Googling _that_?? [g]

Many failures in intelligence-gathering can be laid at the
foot of arrogance.

 ML> to be known as the Unfortunate Fishers.
 DS> Hmm.  Is there a story here that I missed - or have yet to come
 DS> upon?

Just having to host Jonathan is all. But he was actually quite
tolerable (though we got another plate of cookies as a take-home
gift and he ate about 16 of 20 in one day). Interestingly, the
Fishers have a serious problem with their son's in-laws, who are
OCD Catholic the same way Jonathan is.

 ML> he apparently has a job that starts on 12/30.
 DS> Actually, that _is_ good news.
 -=> Dave Sacerdote said to Sean Dennis <=-
 DS> Red or white?
 SD> White.  Maura hates beets. :)
 DS> Heh.  Most people I talk to have never heard of white
 DS> borscht.  Hope it was delicious.  I make it for Maryanne
 DS> every Easter using her Grandmother's recipe.

I was wondering about making white borscht with white beets.
Would that satisfy the beetophobes?

CHOCOLATE BEET CAKE
cat: odd, vegetable, dessert
servings: up to 16

1 c butter, softened
1 1/2 c packed dark brown sugar
3 eggs at room temp
1 1/2 oz dark chocolate
5 md beets/2 c pureed beets
1 ts vanilla extract
2 c all-purpose flour
2 ts baking soda
1/4 ts salt
1/2 ts cinnamon
1/4 ts nutmeg
confectioners' sugar for dusting
 
To make beet puree, trim stems and roots off beets and quarter them. 
Place in heavy sauce pan filled with water. Bring to a boil and 
reduce to a simmer for 50 min or until the beets are tender. Drain 
off remaining liquid and rinse beets in cold water as they'll be too 
hot to handle otherwise. Slide skins off and place beets in blender. 
Pulse until a smooth puree forms. Let cool slightly before using in 
cake. Puree can be made several days in advance.

In a mixing bowl, cream 3/4 c butter and brown sugar. Add eggs; mix
well. Melt chocolate with remaining butter; stir until smooth. Cool 
slightly. Blend chocolate mixture, beets and vanilla into the 
creamed mixture (mixture will appear separated). Combine flour, 
baking soda , salt, cinnamon, and nutmeg; add to the creamed 
mixture and mix well. Pour into a greased and floured 10" 
springform pan. Bake at 375F for 50-55 min or until a toothpick 
inserted near the center comes out clean. Cool in pan 15 min before 
removing to a wire rack. Cool completely before dusting with 
confectioners' sugar.

straightfromthefarm.net, adapted from various recipes on AllRecipes.com
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