Text 29364, 74 rader
Skriven 2009-10-02 07:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: odd food 224
====================
 DS> Speaking of beans -- have you ever grown your own bean sprouts? 
 DS> Because of the fact that they are no longer readily available in the
 DS> local stores, we are thinking about trying to sprout our own -- a
 DS> handful at a time.  Gail has been doing web searches, and sees a lot of
 DS> different information -- not all of which is consistent.

Keep them moist and dark at warm room temp, in a place with some air
circulation. You start off with reasonably fresh mung or other small
beans, soak them a little in water until persistently moist, then
put them in an appropriate incubator. What I used to use: a mayo jar
with a few holes punched in the lid, lined with a moist but not wet
paper towel. Incubated them in a closet, for how long I forget,
probably a week or 10 days. This usually works okay, but I do
remember leaving some too long and having got them mildewy.

Perhaps the inconsistency you have seen has been light vs. dark - if
you use a light place, you get greener sprouts, which is undesirable
for mung sprouts but might be called for if you were making, say,
alfalfa sprouts. Also, sprouting larger beans might call for a
different level of soak or other techniques. 

 DS> This recipe made me think of those jalapeno poppers you once enjoyed
 DS> at the Sapphire Indian buffet.  The filling does have a little dairy --
 DS> but you could certainly modify it -- and then forget the cheese
 DS> topping. 
 DS> Title: POTATO-STUFFED ENCHILADAS

Here's a potato stuffing I could take, though the caraway
might be a bit much for me.

Stuffed Goose with Caraway and Apples: Oca Ripiena
cat: main, holiday
yield: 1

1 lg double goose breast, bone removed
4 juniper berries, smashed
1 ts chopped fresh rosemary leaves
1/2 c extra-virgin olive oil
2 Tb red wine vinegar
2 md onions, 1/4" dice
3 green apples, peeled, cored, diced 1"
2 Tb caraway seeds
2 boiled potatoes, peeled, cubed 1/4"
1/2 c bread crumbs
1 bn Italian parsley, minced to yield 1/2 c
1 pn cloves
1 egg
Salt and freshly ground black pepper

Lay the goose breast out in a baking pan. Mix the
juniper, rosemary, 1/4 c oil, and vinegar and pour
over the breast. Cover and refrigerate 24 hr.

In a 14" pan, wilt onions in remaining oil 8-10 min.
Add the apples, caraway, and potatoes and cook 10 min
or until apples have started to soften. Remove from
heat and let cool. Add the bread crumbs, parsley,
cloves, and egg and season with salt and pepper.
Set aside.

Oven at 425F.

Remove the goose from the marinade, brush off,
and pat dry. Season with salt and pepper and lay
flat on cutting board. Spread with stuffing and
roll up like a jelly roll. Tie securely and
roast in roasting pan for 45 to 50 min, or to an
internal temperature 150F. Remove, let rest 10 min,
then carve.

source unknown; posted by Carol Bryant 4/12/02
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