Text 7325, 178 rader
Skriven 2011-02-17 05:43:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Eurasian Beauties
=========================
Glen Jamieson Said to Dave Drum about LUKE NGUYEN &c   10216

GJ>  DD> On her father's side, perhaps. She had a daughter, Fleur,
GJ>  DD> during her  marriage to Dr. Thomas Gaspar Morell. Fleur was her
GJ>  DD> only known child.

GJ>  DD> Title: Salade de Chou Fleur

GJ>  DD> You can find quail eggs in the Asian market.
GJ>  DD> 10 eggs cost $0.99.

GJ> Oh, yeah?  Maybe at the time of "Suzie Wong", but not now.  The
GJ> local place charges $3.50 a dozen. They are nice in soups or salads,
GJ> though.

Apparently the pricing is fairly current for the San Francisco Bay area 
of Califunky, USA. Date on the web posting is 7.11.10. And it's a 
"double Burton" recipe as we were also discussing Eurasian women. Here 
is part of the brag-blurb on the Phamfatale web presence ...

"Hi! My name is Jacqueline Pham and I am a self-taught home cook based 
in the San Francisco Bay Area. I am French-Vietnamese, born and raised 
in Paris, France. I live with my husband Lulu and his family."

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tomato Risotto
 Categories: Rice, Vegetables, Herbs
      Yield: 6 servings

      4 tb Olive oil
      2 cl Garlic; in thirds
      1    (6") leek; green part only,
           - thin sliced
      2 c  Arborio rice
  5 1/2 c  Homemade vegetable stock;
           - warm
      1 c  Tomato chutney *
    1/2 ts Salt
      1 tb Sun-dried tomatoes in olive
           - oil; chopped
      1 tb Curly parsley leaves; chop'd

  * Separate recipe

  In a deep saucepan, heat the oil and fry the garlic until
  golden. Transfer to a plate and set aside. In the same
  saucepan, add the leeks and stir until light golden. Then,
  add the rice. The oil should coat all the grains. Add 2 cups
  of vegetable stock and stir constantly.

  After bringing the liquid to a boil, lower the heat to
  medium low for about 10 minutes. Add 2/3 cup of tomato
  chutney. Check the liquid and periodically add + cup of warm
  stock when all the liquid is absorbed. Let simmer for
  another 25 minutes.

  When the rice is almost cooked, add the remaining tomato
  chutney. Adjust seasoning with salt and pepper. Top with
  sun-dried tomatoes. Let sit for about 5 minutes.

  Garnish with parsley before serving.

  Yields: 6 servings

  Bon AppOtit!

  Recipe date: 12.21.10 by Jackie

  From: http://www.phamfatale.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tomato Chutney
 Categories: Vegetables, Rice, Condiments, Chilies
      Yield: 1 quart

      5 lg Tomatoes
      2 lg Onions; fine chopped
      5 tb Oil
      1 ts Ginger-garlic paste
    1/2 ts Smoked paprika powder
    1/2 ts Red chile powder
      2 ts Cumin seeds
      2 ts Mustard seeds
      8 oz Tomato sauce; 1 sm tin
    3/4 c  Water; as needed
      2 tb Basmati rice; uncooked
      1 ts Coriander seeds
      1 ts Sugar
      1 ts Tamarind concentrate
      3    Dried red chilies; stemmed
      3 cl Garlic; in thirds
      6    Fresh curry leaves; torn in
           - thirds
    3/4 ts Gray salt
    1/2 ts Black peppercorns; fresh
           - ground; to taste

  Dry roast the basmati rice over the stove until the grains
  of rice are slightly golden. Grind the rice in a mill.

  Dry roast 1 teaspoon of cumin and 1 teaspoon of coriander
  seeds. Grind both spices in a spice grinder (I use a coffee
  mill that I exclusively use for grinding spices).

  Gather 2 teaspoons of spice powder and 1 teaspoon of toasted
  rice flour. Set aside.

  This step is optional but I like that the chutney is
  skinless. Here's a neat method to peel tomatoes. Make a
  small criss-cross cut at the bottom of each tomato using a
  bread knife (I use a bread knife because the blade won't
  bruise the fruit). Fill a saucepan with cold water and bring
  to a boil on the stove. Place the tomatoes in the water and
  wait for at least 30 seconds. Remove the tomatoes quickly (I
  use a large strainer), then transfer to a ice cold bath to
  stop the cooking process. The skin of the tomatoes will come
  right off. Cut the tomatoes into halves.

  Place the blanched tomatoes in a food processor and briefly
  pulse the tomatoes, about 2 or 3 times. The tomatoes should
  still be chunky. Set aside.

  In a saucepan, add 2 tablespoons of oil. Add the onions.
  Cook until the onions become translucent for about 3-4
  minutes.

  Add ginger garlic paste to the onions. Add paprika, red
  chili powder and about 1 teaspoon of mustard seeds. Add the
  can of tomato sauce. Lower the heat to a medium low and cook
  for about 30 minutes. Add about 3/4 cup of water. Bring the
  liquid to a boil.

  Dissolve the spice powder and rice flour in a little water.
  Add the liquid to the tomato mixture. Stir continuously as
  the liquid will thicken very fast in about 2-3 minutes.
  Taste the chutney and depending on how sweet the fresh
  tomatoes initially were, add sugar and tamarind concentrate
  to balance the sweet and sour taste. Remove from the heat
  and transfer the chutney to a bowl.

  This step is called baghar. In a small sauce pan, add the
  rest of the oil. Once the oil is hot, add the chunks of
  garlic, whole dried chiles and the remaining teaspoon of
  cumin seeds. As the garlic gets golden, add a teaspoon of
  mustard seeds and the curry leaves. The mustard seeds will
  start popping in the hot oil. As the garlic blackens,
  immediately transfer the hot oil and spices to the bowl of
  chutney. Cover the bowl with a lid.

  Serve at room temperature

  Make 1 quart

  Bon AppOtit!

  Recipe date: 05.18.09 by Jackie

  From: http://www.phamfatale.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
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