Text 35174, 113 rader
Skriven 2016-01-16 05:37:00 av Dave Drum (93249.cooks)
  Kommentar till text 35149 av mark lewis (1:3634/12.73)
Ärende: Re: Restaurant Supply
=============================
-=> mark lewis wrote to Dave Drum <=-

 DD> I have much more cabinet space in my new house than I have ever had
 DD> before. Including two "lazy Susan" undercounter corner cabinets. There
 DD> is also a narrow (8" or so) undercounter cabinet that has a shelf
 DD> half-way between floor level and counter. Once I remove that shelf the
 DD> space will become useful for storing cutting boards and sheet pans.
 DD> I'm just curious to know the thought process that led someone to put
 DD> that silly shelf in there. I've no idea (and I have an agile
 DD> imagination) what it could have possibly been used for.

 ml> a friend has a similar sounding kitchen... her narrow cabinet like you
 ml> describe is where she puts her canned foods... her's has a sturdy
 ml> roller assembly so it handles the weight of the two rows of stacked
 ml> cans very easily... removing the shelf on her cabinet would reduce the
 ml> strength of it... her cutting boards are in a drawer near the stove
 ml> where things can be cut and tossed right into the hot pan...

This cabinet is between the undersink area and the stove. Just a handy place to
sheet pans and cutting boards. There is also a narrow drawer above which will
become a knife drawer - as soon as I get the fits it right knife block made. I
am not one just to toss my knives in a drawer willy-nilly. Not only is it hard
on the edges - it can be hard on the hands and blood supply if one is careless.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rustic Blood Orange Tart W/Salted Pecan Crust
 Categories: Pies, Citrus, Nuts, Dairy
      Yield: 6 servings
 
MMMMM---------------------SALTED PECAN CRUST--------------------------
  1 1/2 c  All-purpose flour
    1/4 c  Very fine chopped toasted
           - pecans *
    1/4 c  Packed brown sugar
    1/4 ts Kosher or sea salt
    1/2 c  Cold butter; cut up
      2    Egg yolks, lightly beaten
      1 tb Ice water

MMMMM--------------------------FILLING-------------------------------
      6    Blood oranges
           Milk
      2 tb Turbinado sugar
    1/2 c  Pure maple syrup

MMMMM------------------SWEETENED WHIPPED CREAM-----------------------
      1 c  Whipping cream
      2 tb Sugar
    1/2 ts Vanilla

MMMMM--------------------------GARNISH-------------------------------
           Coarse chopped pecans;
           - toasted
 
  Preheat oven to 375oF/190oC. Prepare Salted Pecan Crust.
  
  In a medium bowl stir together flour, pecans, brown sugar,
  and salt. Using a pastry blender, cut in butter until
  pieces are pea size. In a small bowl combine egg yolks and
  water. Gradually stir egg yolk mixture into flour mixture.
  Using your fingers, gently knead the dough just until a
  ball forms. Cover dough with plastic wrap and chill for 30
  to 60 minutes or until dough is easy to handle.
  
  On a large piece of lightly floured parchment paper,
  slightly flatten pastry. Roll pastry from center to edges
  into a 13" circle. Slide paper with pastry onto a large
  baking sheet; set aside.
  
  Cut peel off oranges, removing all of the white pith.
  Thinly slice oranges crosswise; discard any seeds and
  white pith from centers. Arrange orange slices in center
  of pastry, leaving the outer 2 inches uncovered. Fold
  uncovered pastry up over orange slices, pleating as
  necessary to keep pastry flat against fruit. Lightly brush
  pastry top and sides with milk; sprinkle entire tart with
  turbinado sugar.
  
  Bake about 40 minutes or until crust is golden brown.
  Meanwhile, in a small saucepan bring maple syrup to
  boiling; reduce heat. Simmer, uncovered, until reduced by
  half (12 to 15 minutes); cool slightly.
  
  Spoon the reduced maple syrup over tart. Transfer tart on
  parchment paper to a serving platter or board. Serve
  slightly warm or at room temperature. If desired, serve
  with Sweetened Whipped Cream and sprinkle with toasted
  pecans.
  
  SWEETENED WHIPPED CREAM DIRECTIONS: In a chilled mixing
  bowl beat whipping cream, sugar, and vanilla with an
  electric mixer on medium speed until soft peaks form (tips
  curl).
  
  * TO TOAST NUTS: Be sure the pecans are very finely
  chopped or the crust might crack. Spread nuts in a single
  layer in a shallow baking pan. Bake in a 350oF/175oC oven
  for 5 to 10 minutes or until lightly golden, shaking the
  pan once or twice; let cool.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Ambition is a poor excuse for not having sense enough to be lazy.
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