Text 18843, 125 rader
Skriven 2011-12-09 23:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: LUXURIES 319  11209
===========================
-=> Quoting Glen Jamieson to Michael Loo <=-

 -=> Quoting Michael Loo to Glen Jamieson <=-
 
 ML> I had the country pate at Mt. Lofty: it was quite decent.

 GJ> Expensive, but good. (Or should that be, "Good, but expensive.")

The former is a compliment; the latter, not so much.

 GJ> You have dined there. What was done in the restaurants you
 GJ> patronised?

 GJ> Were the menus presented to you in Frog or USAn English?

Quebec has some very strong French only or French first language
laws, intended to protect their heritage as they're in a minority
situation. The menus are almost universally in French only. If
there's a second laguage it might be Vietnamese or Greek at an
ethnic place. The wait staff are generally sort of bilingual to some
degree in most places. They will graciously switch to English for
Americans (Australians too, I would imagine) but do so very
begrudgingly for English speaking Canadians.

 GJ> I have been caught out by Mainstream a few times, including ordering a
 GJ> salad with my fish dish, and then being expected to eat it separately
 GJ> before the fish was served.  After a long wait I wondered in my
 GJ> ignorance to my companion when the rest of that course was coming, to
 GJ> be told the local custom of separateness.

That happens here too. I dislike our custom of salad as a first
course. It is much nicer served after the main course and before
dessert as a refresher, in the French and Italian style.

Part of Roslind's diabetic regime is to eat quickly digested foods
first, so she is forced to (and getting used to) having courses in
the following order: fruit, vegetables, starchy vegetables and then
meat, with no dessert. So she has learned to eat salad as a first
course. Pizza poses a problem though! 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Portobello Pizza
 Categories: Cheese, Pizza, Chilies, Ham
      Yield: 8 Servings
 
      8 lg Portobello mushrooms
      4 tb Olive oil; plus more
      1 tb Balsamic vinegar
    1/2 c  Dry white wine
           Coarse salt
           Freshly ground pepper
      8    Sprigs fresh thyme; picked
      1 bn Trimmed broccoli rabe
           Cut into 1" pieces
      1    Garlic clove; thinly sliced
      1    Garlic clove; minced
      1 pn Red pepper flakes
      1 pt Mixed pear tomatoes; yellow,
           -red, and orange
    1/4 c  Thinly sliced basil leaves
      1    Halved fennel bulb; thinly
           -sliced
    1/2 lb Prosciutto; thinly sliced
      1    Ball fresh mozzarella cheese
           -(abt 1 lb); thinly sliced
      3 oz Shaved Parmesan cheese
    1/4 c  Pitted oil cured black
           -olives
 
  Heat oven to 400 degrees. Place 1 tablespoon olive oil in roasting
  pan. Remove stems from mushrooms and arrange caps in a large
  roasting pan, bottom-side up. Drizzle mushrooms with balsamic
  vinegar and wine. Season with salt and pepper. Scatter thyme
  leaves and sprigs over mushrooms, and cover the roasting pan with
  foil. Transfer to oven, and roast until mushrooms are fork-tender
  and cooked through, about 25 to 30 minutes.

  Meanwhile, bring a large pot of salted water to a boil. Add
  broccoli rabe, and cook until bright green and just tender, about
  1 to 2 minutes. Remove from heat, drain, and transfer to a bowl of
  ice water. When cool, drain, and pat dry.

  Heat 1 tablespoon olive oil in a large saute pan over medium heat.
  Add sliced garlic, and cook until fragrant, about 30 seconds. Add
  blanched broccoli rabe, red pepper flakes, and season with salt
  and pepper. Saute until broccoli rabe is tender and heated
  through, about 3 to 4 minutes. Remove from heat, transfer rabe to
  a bowl, and return skillet to heat.

  Add 1 tablespoon olive oil to skillet. Add minced garlic, and heat
  until fragrant, about 30 seconds. Add cherry tomatoes and basil.
  Saute tomatoes, shaking pan often until tomatoes just pop, about 3
  to 4 minutes. Season with salt and pepper. Remove from heat, and
  set aside. Return skillet to heat.

  Add 1 tablespoon olive oil to skillet. Add half of the fennel,
  reserving the other half, which will be used as a topping. Season
  with salt and pepper. Cook until limp, about 2 to 3 minutes.
  Remove from heat, and set aside.

  Remove mushrooms from oven, and arrange on serving platter,
  bottom-side up. Arrange toppings on mushrooms as desired. Layer
  broccoli rabe with fresh tomatoes and mozzarella. Melt the cheese
  by placing the mushroom pizzas under the broiler. Drizzle mushroom
  pizzas with olive oil, and serve immediately. Makes 8 individual
  pizzas.
  
  Source: Martha Stewart Living
  Formatted by Lynn Thomas
 
MMMMM
  


Cheers

YK Jim


... A foodie will drive 50 miles for the perfect pizza

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