Text 9386, 81 rader
Skriven 2008-06-23 09:22:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Thinking
====================
-=> BURTON FORD wrote to MICHAEL LOO <=-

 GJ> That royal prerogative of taking credit where credit is not due has
 GJ> been common through history.

 ml-> And, as Flanders and Swann note, "the royalties go to royalty."
 ml-> They also note that Greenfleeves is "a rather unlikely title
 ml-> for a fong."

 BF> Who are Flanders and Swann?

"Have Some Madiera, M'dear" may be seen here http://tinyurl.com/3l5hg6
featuring F&S in action on Broadway.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fava Bean Orzo With Green Garlic
 Categories: Pasta, Beenz, Wine
      Yield: 5 servings
 
  1 3/4 lb Unpeeled fava beans
      2    Stalks green garlic; cleaned
           - chopped
      1 tb Extra virgin olive oil
    1/4 c  Unsalted butter; in
           - tablespoons
      1 lb Orzo pasta
    1/4 c  White wine
      7 c  Warm chicken brothh
           -=OR=-
      7 c  Warm vegetable broth
      1 tb Kosher salt to taste
           Freshly ground white pepper
      2 ts Minced fresh oregano or
           - thyme
    1/4 c  Grated Parmesan or pecorino
           - cheese, + more to taste
 
  From chef Lissa Kane.
  
  Heat a large pot of salted water to boil, and prepare a
  large bowl of ice water. Remove all of the fava beans
  from their pods, then blanch them in the boiling water
  until crisp-tender, about 3-5 minutes, depending on how
  fresh they are and how large. Drain them and plunge them
  immediately into the ice water until cool. Slip the beans
  out of their skins. Set aside 1 cup of the beans, then
  puree the rest of the beans in a food processor. You should
  have around 1/4 cup of puree.
  
  In a heavy-bottomed saucepan over medium heat, saute the
  green garlic in the olive oil and 1 tablespoon of butter
  until softened. Add the orzo and stir to completely coat
  the pasta grains. Deglaze the pan with the white wine. Add
  1 cup of warm stock and stir continually so that the pasta
  does not stick to the bottom of the pan. When the liquid is
  absorbed, add another cup of stock and continue stirring.
  Repeat this process, adding stock 1 cup at a time until the
  orzo is al dente (about 10 to 12 minutes). Add the whole fava
  beans, salt and pepper and thyme.
  
  Mix well and then remove from the heat and cover for three min.
  
  Add the remainder of the butter, the 1/4 cup cheese and the
  fava bean puree. Serve the orzo with more cheese, if desired.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 02 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM



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