Text 31570, 79 rader
Skriven 2009-11-29 16:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Canada tour 3
=====================
-=> Quoting Dale Shipp to All <=-

 DS> Our third session was with Ken Kostick.  He is described as a
 DS> celebrity chef and television personality.

He is big on Food Network Canada too:
What's for Dinner?
Ken Kostick and Company
Countertop to Table Cuisine
The Breakfast Show with Ken Kostick (radio)

 DS> turkey and white bean chilli (and yes, that is how he spelled it).

He's been corrupted! (And not necessarily by Dave Drum, that is the
British spelling.)

 DS> never heard of the typical chili powder we get in the US which
 DS> is a mix of ground chile peppers, oregano and cumin.

I'm surprised by that comment; it is really quite common here.

 DS> cutting up vegetables, put the leftover pieces into a bag that lives
 DS> in your freezer.
 DS> bag gets full -- toss it all into a stew pot (or crock pot) with
 DS> chicken broth.  After cooking, puree it with immersion blender (aka
 DS> motorboat) and turn it into a good vegetable puree soup.  Gail has
 DS> started just such a bag.

I've been doing that for years. Also a bone bag for meat stock.
I also save all sorts of pan meat juices and fats and also vegetable
cooking broths. Tip: segregate the cabbage family and the starchy
stuff away from the good stuff, keep three separate jars on the go.

In Australia those boat motors are called stab mixers....

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

     Title: Broad Bean Melt
Categories: Australian, Beans, Dips
  Servings: 4

    500 g  Broad beans in pod
      2 sm desiree potatoes
           water or wine
     40 ml Olive Oil
           salt and pepper
           GARNISHES:
           smoked paprika,
           squeeze of lemon and
           touch of chopped mint or
           basil

Desiree potatoes (waxy) diced tiny and par cooked till soft in
salted water

Pod the beans, blanch, refresh and peel. (Double peeled broad beans)
Saute spuds in hot oil, add beans and cook one or two mins, add
scant amount of water/wine and more oil, cook another 3 minutes,
season, roughly puree with stab mixer until chunky paste is
achieved. Check seasoning, it may need more salt, then garnish with
a sprinkle of paprika, a squeeze of lemon and a touch of mint or
basil.

Use as a dip for crisps or toasted flatbread.

From: Www.Abc.Net.Au/Tv/Cookandchef/Rec

MMMMM-------------------------------------------------

Cheers

YK Jim


... I make faux French onion soup with illegal Algerian onions.

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