Text 31872, 80 rader
Skriven 2015-10-11 18:55:50 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: pix nix 319
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> I think we did quite well in keeping it stocked but not overstuffed.
> BTW, I've still got some of the black olives; Steve doesn't care for
> them so I'm slowly consuming them.

It took me quite a while to get to enjoy olives.

> Our area escaped with 12 days straight of measureable rain but we didn't
> get hit as hard as the coastal part of the state. A low pressure system
> camped out on the coast; it's what gave all the problems both there and
> in SC.

Glad to hear that, though I'm seldom thrilled when anyone 
gets destroyed. It was reported to these parts that the low
pressure was somehow twinned with or otherwise influenced
by Joaquin.

> I use my KA mixer for most of the kneading now. At first I was adding
> too much flour with it but have learned what looks good and the bread is
> turning out better. I made rye bread today, using the Pillsbury recipe
> (with tweaks) that UDD posted a couple of weeks ago. It looked and
> smelled good; we'll probably slice it tomorrow.

The other day I ended up making a too wet dough for eggroll
wrappers (as an excuse I must say that the recipe said to
make a soft, moist dough). Next time for this particular
purpose I am going to err on the side of dryness.

> Easy enough, and I'd probably use my normal sub (chicken broth/stock)
> for the wine.
>  ML> 8 oz white wine

I'd be inclined to use a fruit juice as substitute in 
that recipe. Or wine vinegar mixed with a little sugar.

LEEK TEMPURA
cat: appetizer
serves: 4

1/4 c mirin
1/4 c soy sauce
1 1/2 Tb rice wine vinegar
1 Tb finely sliced chives
1 Tb minced ginger,
3 sl ginger, 1/8" thick
3 c chicken stock
Kosher salt
6 small leeks (less than 1" diameter), trimmed, halved
- lengthwise and washed, reserving about 10 green leaves
3/4 c flour
1 egg yolk

Stir together mirin, soy sauce, vinegar, 1 Tb water, chives,
and minced ginger. Set this dipping sauce aside.

Fill 10" straight-sided pan with stock, sliced ginger and
enough water so that liquid is 1.5 - 2" deep. Season with
salt. Bring to boil. Add leeks, and blanch until tender, 3-5
min. Immediately plunge them into ice water until cool. Drain
well, pinching each leek to push out excess water, and lay
out in rows on kitchen towel. Top with another kitchen towel,
and press out as much water as possible. Repeat with green leaves.

Slice leek halves into 3" sections, discarding root end. Slice
green leaves lengthwise into 3/8" strips. Tie each leek
section in center with strip. Cut off any excess strip.

Whisk flour with 1 c plus 2 Tb water and egg yolk to
consistency of thick paint. Add more water or flour, if necessary.
Season with salt. Fill deep straight-sided pan with 2" oil. Place
over medium-high heat until bread cube added to oil browns in 1 min.

Dip 2 or 3 leeks at a time into batter; coat well. Drain; add
to oil. Fry until lightly browned on edges, turning once, about
45 sec. Take care: leeks burn fast. Using slotted spoon, transfer
to plate lined with paper towels. Repeat with remaining leeks.
Serve immediately with dipping sauce.

NY Times 10-6-9
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