Text 10081, 100 rader
Skriven 2011-04-29 20:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: dream kitchens
======================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> a 28 foot long counter and had a 22 foot
 JW> island with a full second set of appliances

 ML> Bigger is not necessarily better - I've enjoyed kitchens
 ML> perhaps half that size, and there was enough hiking involved
 ML> in getting a meal out. A kitchen the size of an average
 ML> apartment would be a bit of overkill unless you have a full
 ML> brigade, though I admit it would be fun to play in such a
 ML> space once in a while.
 
I could use one like that about three times a year for family
gatherings. One simply cannot roast a large bird, bake bread and
make pies simultaneously with just one oven. I envision my
sister-in-law in the main galley doing the bird, Roslind at the
island baking while I host the bar with the grandkids turned into
serving girls.

 JW> There was a writeup to that effect in Modern
 JW> Drunkard Magazine a few years ago.

 ML> Great name. Did it cite anyone's love of martinis in that
 ML> exposition?

FDR was covered in another biographical article.

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

     Title: Garlic And Olive Octopus 
Categories: Squid, Italian
  Servings: 4

      3 sm cleaned octopus (3 pounds)
      6    garlic cloves, crushed
    1/2 bn parsley
      1    lemon, quartered
      8    black peppercorns
           Olive oil
      1 sm onion, finely chopped
      6    garlic cloves, sliced
     28 oz can peeled plum tomatoes
      8 oz manzanilla olives
    1/2 ts red pepper flakes 
           Kosher salt and cracked
           black pepper
      1 lb fresh pasta (like
           pappardelle) or 
      1    loaf of crusty bread

As with many cephalopods, you either need to cook octopus for a
minute or an hour. This recipe simmers the octopus in aromatics for
about an hour, then chars it on the grill to make it crisp.

Place octopus, garlic cloves, parsley, peppercorns and lemon in pot
cover with cold water and bring to a simmer. Cook until octopus is
tender and skin comes easily from firm white flesh. Depending in the
thickness of the octopus tentacles this can take anywhere from 1-1
1/2 hours.

Once octopus is tender remove from the pot with tongs and discard
liquid and remaining ingredients. Reserve until cool enough to
handle.

Drizzle large skillet with olive oil and heat until shimmering. Add
onion and cook until softened then add garlic. Cook until garlic
just begins to take on color. Remove tomatoes from liquid and add to
onion and garlic, crushing each tomato in your hands before adding
it. Simmer until sauce begins to thicken, about 15 minutes. Add red
pepper flakes, and season to taste with salt and pepper.

Once octopus is cool enough to handle, Gently remove from flesh
carefully with fingers or using a paper towel. Separate tentacles
from one another, and slice head into strips. Drizzle octopus with
olive oil and sprinkle with salt and pepper, heat grill pan until
smoking and place octopus on grill, cook until just beginning to
char, about 7 minutes.

If serving with pasta, cook pasta and toss with tomato sauce and
serve topped with charred octopus. Or, if serving with bread place
pasta sauce in serving dish, top with charred octopus and serve with
sliced bread charred on the grill.

:Posted by Sydney Oland

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... 2 Chinese restaurant menus: one for them, one for us. Which are you?

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