Text 30416, 107 rader
Skriven 2009-10-26 22:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: hut 1 308
=================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> excellence in the region is said to be limited to the ventures
 ML> of the famed Pierre ...

He is overextended and getting burned out. Quality is becoming
spotty. Also he has signed a lease for 10,000 sq ft of space in a
newly renovated mall and is having difficulty in finding a backer
for the $1M in leasehold improvements. The new place may never open
and the financial drain will kill the other enterprises.

 JW> we had home delivered pizza from the
 JW> number two place, Bruno's, formerly Luigi's, as the number one guy
 JW> George the Greek is in Greece for a month and the business shut down
 JW> for the duration.

 ML> Funny that some of the best pizza in New England is made by
 ML> Greeks

In Ottawa it is the Lebanese. Many of them came to Canada right
after the Six Day war in 1967 and got entry level jobs in Italian
restaurants. Eventually after years of hard work they bought out the
retiring owners.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Brooklyn Basbousa
Categories: Middle East, Quickbread, Grains
  Servings: 4

      1    stick unsalted butter,
           softened
      2 c  semolina flour
    3/4 c  sugar
      1 c  plain yogurt (or 
      1 c  whole milk)
  1 1/2 ts vanilla extract
      1 TB baking soda
      2    eggs
           Honey glaze (recipe
           follows)
           Blanched sliced almonds for
           garnish

A Middle Eastern semolina cake: it's sort of like cornbread, only
made with semolina. What really makes it shine, though, is that it's
topped while still hot with a sweet glaze which oozes into every
little nook and cranny of the porous cake. Finished off with a
sprinkling of almonds on top, it makes the perfect complement to a
strong Turkish coffee.

1. Preheat oven to 350 F. Grease a 9 x 13-inch baking pan.

2. In a medium bowl, combine the semolina and baking soda. Set to
the side. 

3. In a large mixing bowl, cream the butter and sugar; once fluffy,
add vanilla and eggs, one at a time, beating until incorporated.

4. Add the semolina and baking soda mixture bit by bit, stirring
well after each addition. Once incorporated, add the yogurt (or
milk) bit by bit, stirring after each addition until fully
incorporated. The batter will be very thick.

5. Spoon the batter into the greased baking pan, smoothing the top
with a spatula. 

6. Bake for 20 to 25 minutes, or until golden around the edges. 

7. While baking, prepare the honey glaze. Once the basbousa has come
out of the oven, pour the glaze directly on to the still-hot cake,
being sure to cover it uniformly. The glaze will sink into the cake,
but the top should be slightly sticky. Top with the almonds. Let
cool for at least 30 minutes; slice into squares or diamonds before
serving.

Honey Glaze

1 cup confectioners' sugar
1 cup water
1 tablespoon honey
1 generous squeeze of lemon juice 

1. Heat sugar, water, and honey over medium heat, stirring
frequently, until the sugar is fully dissolved. 

2. Let the mixture simmer for about five minutes; once it has
reduced to a maple syrup sort of thickness, add the lemon juice and
stir just until incorporated. 

Jessie Oleson (aka Cakespy) 


  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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