Text 4311, 93 rader
Skriven 2013-09-04 02:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: various 109
===================
 -> Bien sur sounds better than fersher, dood.
 RH> Si les autres parle Francais aussi.  Otherwise it just sounds snooty.

Fersher, dood.

 -> Sorry about that. Last night Anne from down the street came
 -> over for dinner and it took two grown men to get her up and
 -> down the front stairs.
 RH> I'm not that badly off yet, but I do need someone to carry anything
 RH> heavy.   

Anne isn't that heavy, just really unsteady. She has her heart
set on going to see the Yankees this weekend, and I hope she is
in condition to do so (not that I really want anyone to watch
the Yankees).

 -> Kale is not yummy in most circumstances.
 RH> I'll eat yours. I forgot you're not into green and leafy for a second.

Other than the exceptions I make for spinach and sometimes for tasty
greens like mizuna, I'm not into green and leafy for a second.

 RH> It doesn't do that to me.  It's definitely one up on raw tomatoes,
 RH> which I  can get down at best.  The more I eat them the less I like
 RH> them.   

Is it the poisonous greeny taste that sometimes comes out,
or the turn your mouth into a mass of sores phenomenon, or
what? I have surmounted both these obstacles and quite like
raw tomatoes.

 RH> I don't especially like it creamed.  If it's fresh I eat it raw. If
 RH> it's not so nice it gets steamed or thrown in the soup pot.

I'm not so into raw except with bacon dressing.

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

      Title: Wild Mushroom Flan with a Warm Spinach Salad
 Categories: Emeril, Mushrooms, Salads
      Yield: 12 Servings

      2 tb Olive oil
      1 lb Wild and Exotic mushrooms,
           Stemmed, cleaned and sliced
    1/2 c  Minced onions
      1 tb Plus 1 teaspoon chopped
           Garlic
      1 ts Chopped thyme
      1 ts Chopped parsley
      8    Eggs
      1 qt Heavy cream
      1 c  Grated Parmigiano-Reggiano
           Cheese
    1/4 ts Nutmeg
           Salt and pepper
      6 oz Raw bacon, chopped
      3 tb Balsamic vinegar
    1/2 c  Julienne red onions
      1    (10-ounce) bag of spinach,
           Cleaned and stemmed

  Preheat the oven to 350 degrees F. Lightly butter 12 (4-ounce)
  ramekins. In a saute pan, heat the olive oil. When the oil is hot,
  add the mushrooms and saute for 2 minutes. Season the mushrooms with
  salt and pepper. Add the onions and tablespoon of garlic.

  Saute for 1 minute. Remove from the heat, stir in the herbs and cool.
  In a mixing bowl, whisk the eggs and cream together. Stir in the
  cheese, nutmeg, and mushroom mixture. Spoon the mushroom/cream
  mixture into the ramekins. Place the ramekins in a baking pan and
  fill the pan with enough water to cover 2 of the ramekins. Place the
  pan in the oven and bake for 50 to 55 minutes or until the flan is
  set. In a saut pan, render the bacon until crispy, about 10 minutes.
  Turn the crispy bacon and bacon fat into a mixing bowl. Whisk in the
  balsamic vinegar. Season with salt and pepper. Toss the spinach and
  red onions with the vinaigrette. To serve, run a knife around each
  ramekin, invert each flan onto a plate. Mound a small amount of the
  spinach salad in the center of each flan.

  Yield: about 12 servings

  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #EMIA04

  MM Format by Dave Drum - 02 January 2000 FROM: Uncle Dirty Dave's
  Kitchen

MMMMM

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