Text 31595, 107 rader
Skriven 2009-11-29 03:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: approximate fame 441
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 JW> I am one or two degrees away from a few of the well connected,
 JW> mostly politicians, but never deemed noteworthy beyond the local
 JW> media

The party was kind of funny, with the guests rather bemused
about why this perfectly ordinary but fine gathering suddenly
became the focus of worldwide attention. There were a few
ironic comments on "all the news that's fit to print." The
Times writer was there and again requested that she be allowed
to cook with me at some future date, so I guess I'll have to
clean up my act.

 ML> Turkey apple curry salad
 JW> Mine is similar but without potatoes and with flaked almonds.

A few interesting changes were rung on the genre of
poultry plannedovers, from plain roast (pretty good) to
plain smoked (unbrined so not juicy; overdone so not tasty -
I had to laugh, as the wings were so glossy charcoal black
that they could easily have been sculpture) to empanadas
and taquitos. I didn't get any of the crispy crepes, see
below, but other than that my salad was the tastiest of the
lot. There were 5 varieties of cranberry sauce (2 commercial)
and a big jug of gravy, courtesy of Nancy Bennett.

 -=> Jim Weller said to All <=-

 JW> -1- white fungus: found beside the dried shiitake and cloud ear
 JW> fungus, which after Googling I now know is also called White jelly
 JW> fungus and is chock fill of 17 types of amino acids and "other
 JW> substances which are very beneficial to a healthy body". Soon I
 JW> shall know what it tastes like too.

Nothing. It is often used in soup, especially dessert soup,
to provide texture. I didn't know about the substances which
are beneficial to a healthy body; a lot of fungi offer
anticoagulant effects, though.

 JW> -2- amomum: dried brown seed pods. I had no clue what these were but
 JW> Google says its the genus for cardamon so I guess I have some kind of
 JW> cardamon. I haven't opened the sealed bag yet to crush a pod and

Correct.

 JW> inspect the seeds but if it turns out to be common black cardamon I
 JW> have scored big as two ounces were only $1,99!

Likely that's what you got, either that or something that could
be substituted for it.

Crisp Turkey-Stuffed Crepes
Cat: thanksgiving, leftovers, starter 
Yield: 6 servings

1 c all-purpose flour
1 c milk
2 large eggs, lightly beaten
2 Tb melted butter, more for brushing
Salt
2 Tb extra virgin olive oil
3/4 lb mixed fresh mushrooms, halved and thinly sliced
2 shallots, finely chopped
2 garlic cloves, finely chopped
1/2 ts thyme leaves
5 oz baby spinach, coarsely chopped
1 1/2 c shredded leftover turkey meat
3/4 c creme fraiche
2 Tb snipped chives
1/2 c grated Parmigiano-Reggiano cheese
Freshly ground pepper to taste
Freshly grated nutmeg to taste.

1. In a medium bowl, whisk together flour, milk, 1/2 c
water, eggs, 2 Tb butter and 1/2 ts salt. Cover and
let stand for at least 1 hour.

Meanwhile, in a large skillet, heat olive oil. Add
mushrooms, season with salt and cook over medium-high
heat, stirring occasionally, until browned and tender,
about 5 min. Stir in shallots, garlic and thyme
and cook over medium heat for 1 min. Add spinach and
cook, stirring, until wilted, about 1 min. Remove
skillet from heat and stir in turkey, crème fraiche,
chives and 1/4 c cheese. Season well with salt, pepper
and nutmeg

3. Lightly brush an 8-inch skillet with melted butter
and heat over medium heat. Whisk batter and add
2 to 3 Tb to skillet, swirling to coat bottom. Cook
until edge begins to brown, about 30 sec. Flip using
a thin-bladed spatula and cook 20 sec. Slide onto a
plate and repeat with remaining batter, stacking
crepes as cooked.

Heat oven to 400F. Brush bottom of 2 large gratin
dishes with melted butter. Spread 3 Tb filling over
half of each crepe, then fold other half over filling
and fold into quarters to form a triangle. Arrange
crepes slightly overlapping in gratin dishes. Scatter
leftover filling over top. Sprinkle with remaining
1/4 c cheese. Bake until edges are crisp and filling
is hot, 15 to 20 min.

Adapted from Fran Boyer, NY Times 11/25/09 p. D3
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