Text 4245, 66 rader
Skriven 2010-11-27 21:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: BUNNY RABBITS
=====================
-=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> Another variety is used in New Zealand for fur.
 GJ> shorn with electric clippers.

 DD> What is the fur used for?

Angora wool.

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

     Title: Garlicky Chard With Olives And Pine Nuts
Categories: Vegetables, Wine, Pickles, Nuts
  Servings: 4

  1 1/2 lb chard
    1/4 c  pine nuts
      2 TB olive oil
      6 cl garlic, sliced
    1/3 c  good-quality black or green
           olives, pitted, chopped
    1/2 c  red wine
           Salt and black pepper
           Feta cheese, opt'l

Olives play a starring role in this dish, so quality really matters.
Buy bulk olives if at all possible and see if you can find the
glossy, deep black, shriveled oil-cured ones (taste one to make sure
they're good). You can use spinach, kale, cabbage, or even bok choy
instead of the chard and, for extra richness, crumble a little feta
cheese on top right before serving.

1. Cut the leaves from the stems of the chard. Cut the leaves into
wide ribbons and slice the stems (on the diagonal if you like); keep
the leaves and stems separate.

2. Put the pine nuts in a large skillet over medium-low heat. Toast
the nuts, shaking the pan and stirring often, until just starting to
turn golden brown, 5 to 10 minutes. Remove the nuts from the pan.
Put the oil in the skillet and heat for 1 minute. Add the garlic and
cook, stirring, until soft, golden, and fragrant, about 10 minutes.

3. Turn the heat to medium and stir in the chard stems and olives.
Cook, stirring occasionally, until the stems soften a bit, just a
minute or 2. Add the chard leaves, wine, and a sprinkling of salt
and pepper. Raise the heat to medium-high and cook, stirring, until
the chard leaves are wilted and most of the liquid has evaporated,
about 5 minutes. Stir in the pine nuts and taste and adjust the
seasoning. Serve hot or at room temperature.

from The Food Matters Cookbook.

  From: Http://Markbittman.Com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... They play Montovani to insomniacs who don't respond to strong drugs.

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