Text 434, 57 rader
Skriven 2010-08-21 17:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: boomerangs
==================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> There are different types of boomerangs
 
I never knew that. We North Americans have mostly only heard about
the first kind.

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

     Title: Roasted Beet Salad With Walnut Dressing And Cheese Crisps
Categories: salads, nuts, dressing, cheese
  Servings: 4

           beets
           swiss chard
           roasted walnuts
           cheese crisps
           Dressing:
           Dijon
           shallots
           sherry vinegar
           honey
           olive oil

I roasted the beets, scrupulously washed and dried the chard and set
about making the cheese crisps. In restaurant lingo these cheese
crisps are referred to as tuiles, which makes them sound much
fancier and more difficult than they actually are. When it comes
down to it they are nothing more than shredded hard cheese that is
baked on a parchment lined baking sheet until it reaches a golden
potato chip-like color and texture, resulting in the most delicious
salad garnish ever, a cheesy potato chip.

The dressing is a mix of Dijon, shallots, sherry vinegar, honey, and
olive oil smoothly emulsified in the blender. When the greens,
beets, and toasted walnuts were dressed and the plates garnished
with the cheese crisps, this salad pretty couldn't have been any
better. The beets were sweet, the greens fresh and peppery, the
dressing tasted vibrantly of all of its sharp components, and the
cheese crisps added an elegant visual element and satisfying and
entirely cheesy crunch. 

Inspired by Farm to Fork by Emeril Lagasse
Posted by Caroline Russock
From: Serious Eats
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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