Text 8301, 95 rader
Skriven 2008-06-03 19:18:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Greens
==============
 Hi, Carol,

 >  starting with a little bacon fat (and if I got
 >  that from frying up a slice of bacon, saving it
 >  to add to the greens) to fry up a small onion and
 >  a garlic clove, diced and thin sliced, respectively,
 >  until soft, then adding the washed and chiffonnaded

 CS> Chiffonaded means to slice long and thin alongside the stem right?

 You'll probably have gotten answers to this before
 I can post to this packet, but, well, just about.
 It does mean thin strips. I would slice the leaves
 off the ribs and lay the half-leaves in a neat pile
 a few leaves thick, then roll them up widthwise
 into a long, tight cylinder, which can then be cut
 across thinly to fairly uniform thin slices. Or
 not so thin if you prefer. It's just a more
 convenient way to get rather uniform strips without
 too much knife work.

 >  leaves of the greens and covering to steam the mess
 >  together until the greens were tender. Salt to
 >  taste at the table, I guess. I do discard the
 >  ribs of the larger greens like collards, kale and
 >  chard,

 >  Your instincts are accurate, in that greens and
 >  bacon like each other!

 CS> Hey, southern gal here ;-)

 I knew that. That was why I was shocked you weren't
 much of a "greens" eater. I was a northern girl
 (Michigan) transplanted to the South, and that
 sort of thing wasn't in my family's menu. I usually
 carried my lunch to school, as I despised so many
 of the southern dishes they put in the school lunches,
 including those greens, as well as pinto beans and
 black-eyed peas, yechhh. Not to mention the other
 vegetables cooked to death.

 Hmm. Surprisingly enough, I only have one recipe
 using the term chiffonade.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Pasta with Mascarpone, adapted
 Categories: Italian, Pasta, Cheese, Tnt
      Yield: 6 Servings

      1 lb Pasta [I used rotini]
    1/2 lb Mascarpone cheese
      1 c  Milk
      2    To 4 Garlic cloves, minced
      2 tb Tomato paste and
      4 tb White wine or
      6 tb Tomato sauce
           Salt and pepper
           Olive oil [optional]
           Basil leaves
           Grated parmesan [opt'l] or
      1 ts Orange Crate Brand Pesto
           -pasta seasoning

  In a blender, using low speed, mix the milk and mascarpone. Gradually
  add the tomato paste, white wine, salt and pepper. [I used 6 tb of
  tomato sauce instead of tom paste and the wine due to the no alcohol
  requirements of a guest.]

  Fry the garlic in olive oil until golden. [I used the lesser amount
  and found it adequate.] Add the milk and cheese mixture to the pan,
  bring to a slow boil. [The sauce will look thin but it will thicken
  up after it is poured over the pasta. Do not make the mistake I made
  and thicken it with a teaspoon of flour.  You will just have to add
  milk later and dilute the wonderful delicate flavour and alter the
  creamy, silky texture of this wonderful sauce.]

  Prepare the pasta as needed.  Pour the sauce over the pasta.

  Sprinkle with olive oil, garnish with basil strips and grated
  parmesan, and serve immediately. [I used chiffonaded fresh basil and
  some Orange Crate (TM) Pesto Pasta Seasoning from the yuppie spice
  shelf at my stupid markup-JW]

  Origin: Israeli Mascarpone "Gad" package.  Recipe by Phyllis Glazer.
  Translated by Gabi Shahar, December 1994. Modified and re-posted by
  Jim Weller, Oct. 1998

MMMMM

 Joan
___ Blue Wave/386 v2.30 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)