Text 9604, 89 rader
Skriven 2008-06-26 17:23:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Daddy Sang Bass
===========================
-=> BURTON FORD wrote to DAVE DRUM <=-

 BF> I wonder if there still is a Gaither's group.

 dd-> Oh, yeaaaaahhhh. Currently led by Bill and Gloria Gaither. Web site is
 dd-> www.gaither.com - you'll have fun there.

 BF> I'm not so sure about that.   I went to their site before your
 BF> message.  Found I had to join their expensive club in order to
 BF> get much out of their site.   Like $50 if I remember.

 BF> Paaahhh.

I didn't delve that deeply as I am not into their brand of gospel music -
preferring mine more in the Mahalia Jackson mode. I just had noticed all the
links to other parts of their site and thought you might have fun 'sploring.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frittata W/English Peas & Haricots Verts
 Categories: Eggs, Vegetables, Cheese
      Yield: 10 servings
 
      3    Shallots
      5 cl Garlic
      3 tb Olive oil
      4 oz Haricots verts; trimmed,
           - quartered, blanched
     24    Eggs
    1/2 c  Heavy cream
      3    Green onions: trimmed, thin
           - sliced
      1 c  Shelled English peas
      2 ts Salt
    1/2 ts Cracked black pepper
    1/2 lb Arugula
      1 oz Soft goat cheese
 
  This recipe from Chronicle contributor Shanti Wilson was
  prepared using a well-seasoned 10" x 2" cast- iron skillet.
  Take your time and let it cook at the lowest setting your
  stovetop allows.
  
  Preheat the oven to 350ƒ. Peel the shallots and garlic and
  put them in a ceramic roaster or in an aluminum pouch with
  1 tablespoon of the olive oil to coat. Place in oven and
  roast for 20 minutes, or until soft and caramelized. Remove
  from the oven and let cool for a few minutes, then coarsely
  chop.
  
  Bring a pot of water to a boil. Add the haricots verts and
  blanch for 2 minutes. Drain, then rinse under cold running
  water, drain again and set aside.
  
  Whisk the eggs in a large mixing bowl. Add the cream and
  continue whisking until well blended. Set aside. Place a
  10-inch cast-iron skillet over medium heat for 3 minutes.
  Then add the remaining tablespoon of oil, the shallots,
  garlic, green onions, haricots verts, peas, salt and
  pepper. Stir to combine. Place the arugula over the mixture
  to wilt, then stir.
  
  Reduce the heat to low, pour in the egg mixture and stir to
  evenly distribute ingredients. Dot with the goat cheese and
  cook for 20 to 25 minutes, or until the egg releases from the
  sides of the skillet with a knife. Pockets of air may form
  while cooking, poke them with a fork to deflate.
  
  Once the egg releases, place the skillet under the broiler
  for 30 to 45 seconds to finish cooking. If the center jiggles
  or appears undercooked, turn the broiler off and leave the
  frittata in the oven until it is finished cooking.
  
  Remove from oven and let rest for 10 minutes before slicing
  and serving.
  
  Serves 10
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 15 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Ah!  Humor in Uniform!" -- Tom Servo
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