Text 34012, 99 rader
Skriven 2010-01-27 11:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: A bad year 751
======================
 -=> Dave Sacerdote said to Burton Ford <=-
 DS> Burt, our thoughts are with you.

Ditto.

 -=> Burton Ford said to All <=-
 BF> I'm having Gall Bladderremoved for a spot next Weds, culmination of a
 BF> bad year of tests followed by waiting, followed bytest for something
 BF> else, followed by test for another, ect..  
...
 BF> Current spot is thought NOT to be bad, but the operation will tell.
 -=> Dave Sacerdote said to Burton Ford <=-
 DS> Maryanne had her gall bladder out many years ago and doesn't seem to
 DS> miss it very much. I hope your operation goes as well as hers did and
 DS> that you wind up not missing yours very much either.

I don't think missing the little old bag is the prime concern.

Wild mushroom cakes with avocado pesto and red pepper coulis
cat: restaurant, starter
servings: 4 or 8

RED PEPPER COULIS
2 red bell peppers
2 sm garlic cloves
2 Tb whole milk
1 1/2 ts honey 
MUSHROOM CAKES
2 Tb butter
2 Tb olive oil
16 oz button mushrooms
2 lg portobello mushrooms
- about 6 oz total, gills scraped out & sliced
8 oz fresh shiitake mushrooms, stemmed, sliced
2 garlic cloves, minced
2 lg eggs, beaten to blend
2 Tb finely grated parmesan cheese
2 Tb chopped basil
2 Tb chopped fresh Italian parsley
1 ts salt
1/2 ts fresh ground black pepper
1/2 c panko, plus additional for coating (Japanese breadcrumbs) 
AVOCADO PESTO
1/4 c pine nuts or cashews, toasted
1 c coarsely chopped avocado (from 2 lg avocados)
1/4 c finely grated parmesan cheese
2 Tb chopped fresh cilantro
1 Tb chopped fresh Italian parsley
2 ts fresh lime juice
1/2 c plus 3 Tb olive oil
1 Tb butter

RED PEPPER COULIS
Char peppers over gas flame or broiler until blackened all over.
Seal in plastic or paper bag; let stand 15 min. Peel and seed
peppers; place in blender.

Place garlic cloves in small dry skillet. Cover, cook over
medium heat until browned and tender, shaking skillet
occasionally, about 7 min. Cool, peel garlic; add to blender
with peppers. Add milk and honey. Puree until smooth.
Transfer to bowl. Season with salt and pepper.

DO AHEAD - can be made up to 2 days ahead.
MUSHROOM CAKES
Melt butter with oil in large heavy skillet over medium high
heat. Add all mushrooms and saute until browned and edges
begin to crisp, stirring often, about 14 min. Add garlic;
stir 1 min. Transfer mixture to processor. Add eggs, Parmesan,
herbs, salt, and pepper to processor. Pulsing on/off turns,
process until mushrooms are coarsely chopped. Transfer to
large bowl & mix in 1/2 c of panko. Divide mushroom mixture
into 8 equal portions. Form each into 3/4 inch thick cake.
Spread additional panko out on plate. Coat cakes with panko.
Place on rimmed baking sheet.

DO AHEAD - Can be made 4 hours ahead: cover & chill.
AVOCADO PESTO
Place pine nuts or cashews in processor, pulsing on/off
turns, process until coarsely ground. Add avocado, Parmesan,
cilantro, parsley, and lime juice. Process to blend.
With machine running gradually and 1/4 c oil through feed
tube. Transfer to bowl. Season with salt and pepper.

DO AHEAD - Can be made 2 hours ahead: cover & chill.
Preheat oven to 300F. Melt butter with 2 Tb oil in large
skillet over medium heat. Working in 2 batches, add mushroom
cakes; cook until browned and cooked through, about 5 min per
side. Transfer to baking sheet; place in oven.

Spoon about 1/3 c avocado pesto into center of each plate,
using back of spoon, spread out to 5" round. Place 2 cakes
on each plate. Drizzle with red pepper coulis.

Cuvee World Bistron, Tucson, in Bon Appetit 1/2010

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