Text 27502, 170 rader
Skriven 2012-07-25 11:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: 11
==========
 JK> At the picnic here on Friday night we went to Mooswood restaurant. 
 JK> It was something that if you look at any literature regarding Ithaca,
 JK> NY, .. well it will say "everyone should eat at Moosewood at least once
 JK> in their life" (vbg). 

It'll also say that you should see the Cayuga Gorge.

   Far above Cayuga's waters there's an awful smell.
   No, it's not Cayuga's waters, it's dear old Cornell.

 JK> I really didn't want to go to Moosewood to be honest.. I'd heard that
 JK> the cookbooks (I have three from Moosewood) were better than the actual
 JK> food in the restuarant.. what a drag that would be if true.. but it
 JK> turned out extremely well.. the food we ordered was great..

Good for you. And thank you for scheduling this visit for
before my arrival. I might be interested in visiting Maxie's
sometime, though.

Here's an excerpt of my description of the Moosewood meal
I had back in '05. It was somewhat toned down from what
was actually going through my head at the time, as the
person who coerced me into going there was going to read it.
Interspersed are my '12 reinterpretations.

 05> Help was amusing and cute and slow.

Annoying and cute and slow.

 05> Carol started with "creme Andaluz," a pretty good-
 05> tasting potato leek soup with tomatoes and herbs
 05> (rather too creamy for me, though). I had what was

Carol liked it. I didn't at all.

 05> characterized as chilled Jamaican tomato soup, a
 05> very intensely flavored tomato puree with lots of
 05> basil and lots of cayenne, also quite good. Main

The cayenne made it acceptable. Otherwise it was like
tomato puree with basil out of a can. This was a prime
example of what I was referring to as "amateur cuisine."

 05> courses were rather small - Carol's Italian torta
 05> was an appetizing but modest-sized construction
 05> of phyllo over a frittata-type filling of mushrooms

As was this.

 05> and several cheeses; it was served with some yummy
 05> garlicky pickled green beans.

Yummy by comparison with the context; no better than any
other respectable pickles, especially southern Ruth's.

 I had the sweet corn
 05> and bean burrito, vegan version, which was somewhat
 05> tasteless and underseasoned and furthermore came with
 05> lots of black beans and not much sweet corn, the
 05> opposite of what I'd hoped.

No somewhat about it.

 I was grateful that it
 05> wasn't enormous the way most burritos are; surely it

Silver lining (small).

 05> would have been better with the optional sour cream.

Surely.

 05> This was served with a sauce that was suspiciously
 05> like the Jamaican tomato soup and over a true marvel
 05> of singleminded health fanaticism and tastelessness
 05> both, arroz amarillo made with brown rice.

x10.

 05> We split one of the famous Moosewood brownies, which

Amateur cuisine again.

 05> was pretty good, with coconut ice cream, which was
 05> okay but I thought pallid, especially compared to
 05> the superfatted superflavored version made by my
 05> friend Gus at Toscanini's.

Okay was a kind word. Pallid was a kind word.

 05> The soups lived up to the reputation of the place;
 05> the rest of the food was decent, but I could easily
 05> live without it.

And I would much rather not have had to pay for it.

==

 JK> It was the last day of the picnic here - I'd made an Angel food cake
 JK> for my daughter's birthday on the 21st (Happy Birthday to you, as well
 JK> Ruth Haffly (g) - oh! and thank you for sending all those great pickles
 JK> and relishes :) :) )

The almond flour was very nice, with a hardly noticeable flavor.
Great blueberry compote.

 JK> I had a dozen egg yolks so I made an egg-yolk cake.  This is a great
 JK> cake to use with filled thin layers.  Today though, I made a sheet
 JK> cake, covered with lemon glaze.  I figured it could be breakfast for me
 JK> (ouch (grin).. and late night snack later :)

Of course the rest of us ate enough of it to endanger those
hopes of late night snack.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: New Vegetable Lasagna
 Categories: Italian, Vegetarian, doubtful
   Servings: 6

      1    (10 Oz. ) Pkg. Chopped
           Spinach, Thawed & Drained
      1    (12 Oz.) Carton Low Fat
           Cottage Cheese
      2    Egg Whites Beaten
      2 ts Olive Oil
    3/4 c  Minced Onion
      1 c  Sliced Mushrooms
      2 cl Garlic Minced
      2    (14 1/2 Oz.) Cans Tomatoes,
           Drained & Chopped
    1/4 c  Fresh Minced Parsley
    1/4 c  Burgendy OR Dry Red Wine
    1/4 c  Tomato Paste
      2 ts Dried Basil
  1 1/2 ts Dried Oregano
      1 ts Dark Brown Sugar
    1/2 ts Pepper
    1/4 ts Salt
      6    Lasagna Noodles, Uncooked
      5 c  Thinly Sliced Zucchini
  1 1/4 c  (5 Oz.) Shredded
           Part-Skim Milk Mozzarella
      2 tb Grated Parmesan

  Press Spinach Between Paper Towels.  Combine Spinach, Cottage Cheese, & Egg
  Whites in A Medium Bowl. Stir Well.  Set Aside. Coat A Large, Nonaluminim
  Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until
  Hot. Add Onion & Saute 3 Min. OR Until Tender. Add Mushrooms & Garlic;
  Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red
  Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt. Stir Well.
  Reduce Heat & Simmer Uncovered 20 Min.  Remove Tomato Mixture From Heat.
  Set Aside.
   Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray.  Spoon One- Third Of
  Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single
  Layer Over Tomato Mixture.  Top With 1 1/4 C. Spinach Mixture. Layer 2 1/2
  C. Zucchini Over Spinach.  Sprinkle With 1/2 C. Mozzarella. Repeat Layers;
  Top With Remaining Tomato Mixture. Cover & Refrigerate 9 Hours. Bake
  Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With
  Remaining 1/4 C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before
  Serving.

  Source unknown

MMMMM


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