Text 23676, 104 rader
Skriven 2012-04-13 22:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Hotels
==============
-=> Quoting Dave Drum to Jim Weller <=-

 DD> None of the grand old hotels made it past the early 1970s...
 DD> Their restaurants and saloons are as changeable (and interchangeable)
 DD> as socks. And often as attractive and tasty. As an example - the
 DD> longest surviving venue in either location is a chain-bar/bistro called
 DD> "Bennigan's". http://bennigans.com/
 
I did some Google snooping.  Maldaner's Restaurant (ranked number by
tripadvisor.ca) and the old Lux both sound good but their list and
their reviewers are suspect because Olive Garden was ranked #5 out
of 217! So are the English skills of some of the reviewers, "our
services was aweful . I was so disappointed in everything bc of how
bad we got treated. The waitress didnt even say thank u for
dinning..."


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

     Title: Roasted Brussels Sprouts, Butternut Squash, Apple & Walnuts
Categories: Vegetables
  Servings: 4

    FOR THE BRUSSELS SPROUTS:
  1 1/2 c  trimmed, halved brussels
    sprouts
      2 c  peeled butternut squash, cut
    into 1-inch asymmetrical
    chunks
      2 c  Honeycrisp, Cortland, or
    Granny Smith apple, cored
    and cut into
      1    inch asymmetrical chunks
      1    shallot, cut crosswise into
    1/4    -inch slices
      2 TB olive oil
      5    fresh sage leaves
    Salt and freshly ground
    black pepper
    1/2 TB maple syrup:
    FOR THE WALNUTS:
      6 c  vegetable or canola oil, or
    as needed for frying
      6 oz walnut halves
      2 c  confectioners' sugar
    Kosher salt
    Walnut bread, for serving

For the brussels sprouts: Preheat the oven to 375 F. In a large,
shallow baking dish, toss the brussels sprouts, butternut squash,
apples, and shallot with the olive oil and sage leaves. Season with
salt and pepper to taste. Bake without stirring until the vegetables
and apples are wrinkled, slightly brown, and the edges of the squash
are beginning to crisp, 45 minutes to 1 hour. Meanwhile, prepare the
walnuts.

For the walnuts: Place a deep fryer or high-sided saucepan over high
heat, and add vegetable or canola oil to come no closer than 3
inches from the top of the pot; when the walnuts are added, the oil
will bubble and rise. Heat to 375 F. If using a saucepan, reduce the
heat to very low to hold the temperature.

In a medium pot over high heat, bring 4 cups of water to a boil. Add
the walnuts and boil for 10 seconds. Drain well and immediately toss
with the confectioners' sugar. Spread flat on a baking sheet and
allow to dry for a few minutes.

Have a baking sheet lined with paper towels nearby. Confirm that the
temperature of the oil is 375 F, adjusting as needed. Working in
batches if necessary, add the walnuts and stir once or twice. Fry
until amber-brown, about 30 seconds. Using a wire skimmer or
heatproof slotted spoon, remove from the oil and transfer to paper
towels. Sprinkle lightly with salt and allow to cool for 5 minutes
before handling. May be stored in an airtight container at room
temperature for up to 3 days.

To serve: Remove the vegetables from the oven, drizzle with maple
syrup, and sprinkle with 2 to 3 tablespoons of halved or roughly
crumbled walnut pieces. Serve with walnut bread, if desired.

Posted by: Caroline Russock
created by: Carmen Quagliata, chef of New York's Union Square Cafe
for The Occasional Vegetarian
Adapted from: The Occasional Vegetarian by Elaine Louie.

  From: Serious Eats

MMMMM-------------------------------------------------






Cheers

YK Jim


... Hope is not a strategy. Well it is actually but not a very good one.

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