Text 32694, 89 rader
Skriven 2009-12-26 17:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Snow
============
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> I don't give a damn about the roads because I can
 DS> pretty much get anywhere I need to go at 25 mph in 4wd.

4X4 is the answer in northern climes. I don't have one but Ray does
and a pair of snowmobiles as well. If we ever have a fierce snowfall
(we generally don't here) I can send him on milk and beer runs and
get home delivery. [g]

As we approach NYE some of his 101 easy tasty appetizers by Mark
Bittman, the Minimalist that I haven't posted yet...

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

     Title: 101 Simple Appetizers Part 1
Categories: Appetizers, Info
  Servings: 4

           On Bread or Crackers

1 Red peppers and anchovies: Drizzle piquillos or other roasted red
peppers with olive oil, and top with a good anchovy fillet. A caper
or two on each is not amiss.

2 Top rye flatbread with thin slices of crisp apple and pickled
plain or schmaltz herring (not herring in cream sauce).

4 Toss high-quality crab meat with minced shallots, a little
tarragon or a lot of parsley and/or basil, and enough mayonnaise to
bind. Also good on lettuce leaves.

5 Mash together best-quality tuna, minced anchovies, minced garlic,
chopped oil-cured olives and olive oil as necessary.

6 New York comfort food: Spread cream cheese or creme fraiche on
small bagels or bagel chips; black bread is also terrific. Top with
sturgeon, sable or lox.

7 Slice soft goat cheese and brush with olive oil. Sprinkle with
salt, pepper and chopped herbs, then with bread crumbs. Bake at 350
degrees until soft, about 10 minutes, and serve hot.

8 Might not be the new ketchup, but great stuff: puree skinned
roasted peppers or piquillos with some of their liquid, salt and
olive oil. an hour or two in the kitchen, and you'll be in great
shape. Serve alone or with other foods 7 a piece of cheese, even.

9 Top buttered bread with shaved country ham, prosciutto or regular
deli ham and bread-and-butter pickles.

10 Chop shrimp fine, then saute in a minimum of oil, or poach
quickly and drain. Mix premade pesto with mayonnaise so that it is
gluey. Combine cooled shrimp with sufficient pesto to bind; chill.

12 A kind of Moroccan tapenade: As above, but use good green olives
with capers; olive-oil-canned tuna (instead of anchovies); garlic,
if desired; and cumin.

13 Chop fresh mushrooms. Cook slowly in olive oil with salt and
pepper until very soft. Stir in minced garlic and parsley. Cook a
few more minutes until garlic mellows. (Especially good if you add
reconstituted dried porcini.)

14 Mix together a bit of flour and good paprika. Cut Manchego or
similar sheep's milk cheese into 1/2-inch-thick slices. Dip in
flour, then beaten egg, then bread crumbs, and fry quickly to brown
on both sides. Drain on paper towels and serve hot.

16 Put a thick film of olive oil in a skillet over low heat with
lots of thin-sliced garlic. When it sizzles, add shrimp along with
piment3n. Raise the heat just enough to get the shrimp going, and
cook until it's pink. Stir in parsley. Spoon a little of the oil
onto pieces of bread and top with shrimp.

From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Guacamole looks like zombie brains.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)