Text 27374, 91 rader
Skriven 2012-07-21 13:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JARED QUINN
Ärende: Hello
=============
-=> Quoting Jared Quinn to Dale Shipp <=-

 JQ> I'm vegetarian...

We generally aren't but don't let that faze you from participating.
Many of us have vegetarian friends or relatives we cater to
frequently.

 JQ> mostly, but will cook and sample anything.

It is difficult to be a total vegetarian let alone a vegan in a cold
climate. One gets really strong meat and fat cravings in the
wintertime. I know several people in Yellowknife who are semi-
vegetarian. They will eat wild game and local fish, occasionally and
in modest amounts, but not commercially raised and slaughtered red
meat or poultry (both for health and ethical concerns) or
unsustainable seafood.

 JQ> I just don't generally eat red meat.

As the years go by I have decreased both the frequency and the
serving sizes quite a bit. (Although you'd never know it judging by
my recent steak posts!)

 JQ> My cooking is generally French or Asian inspired usually with a
 JQ> twist and I have a particular fondness for any Japanese food.

I alternate between that and what I grew up with: country farm
English, Scottish, Irish and German, with the odd foray into
Canadian-Italian (as opposed to authentic Italian). 

 JQ> I'm on a baking trip at the moment - I decided to master the art of
 JQ> hand crafted breads (no machines, just me, flour and the oven... plenty
 JQ> of elbow grease and patience).  I've been caring for a sour dough
 JQ> starter for around a month now with plans to attempt a spelt sour dough
 JQ> in the next few weeks (when I feel my starter is mature enough).

I've been making about 90% of the bread I eat for several years now.
If making a small batch, I like using a bread machine for the mixing and
proofing part but always turn it out, knead it an extra time and
form loaves for baking in the oven. I have yet to find a machine
that bakes properly.

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

     Title: Summer Fruit Panzanella
Categories: Italian, Breakfast, Bread, Fruit
  Servings: 4

    1/4 c  plus 1 tb sugar, divided
      5 c  mixed summer fruit 
    1/2 TB cinnamon
      6 TB unsalted butter, melted
      4 c  cubed croissants 
      2 TB chopped fresh mint

Instead of toasting cubes of bread, soak cubes of croissant in a
little melted butter, roll them in cinnamon sugar, and bake them
until they are nice and toasty for a breakfast version of
panzanella. Use whatever fruit in season that you like.

Adjust oven rack to middle position and preheat oven to 375 F. Line
a baking sheet with parchment paper. Combine fruit and 1 tablespoon
sugar in a medium bowl; set aside.

In a small bowl, whisk together cinnamon and sugar. In a large bowl,
combine cubes of croissant and butter and toss until bread absorbs
butter. Add about 3/4 of cinnamon sugar mixture and toss to combine.
Spread cubes out on baking sheet, sprinkling with remaining cinnamon
sugar. Bake until toasted and golden, about 15 minutes. Let cool to
room temperature. 

In a large bowl, combine fruit and their juices with toasted
croissants and mint and gently toss to combine. Divide between
plates and serve. 

Carrie Vasios

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

Cheers

YK Jim

... I fervently believe veggie patties are best ignored or forgotten.

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