Text 10017, 79 rader
Skriven 2007-01-05 21:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: garlic
==============
 -=> Quoting Carol Shenkenberger to Jim Weller <=-


 CS> Now Jim, you like garlic right?  Imagine what I had about 5 days ago. 
 CS> It was a 
 CS> whole small fish, cleaned, cavity filled with garlic cloves brushed
 CS> with oil  then scuered (started to type screwed) with a bamboo stick
 CS> through the garlics  and fish.  Grilled gently til the garlics were
 CS> almost a paste through the  center hole where you clean it.  You nip
 CS> off bits of both and it's almost  orgasmic.

I would imagine the garlic gets cooked enough to become quite soft and
mild.

I recently roasted four heads of garlic drizzled with olive oil. The
first thing I did was to squeeze several cloves into some mashed
potatoes. The rest await inspiration.

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

     Title: 2001: Pumpkin Polenta Cake
Categories: Tnt, Cakes
  Servings: 10

  2 1/2 c  all-purpose flour
      2 ts pumpkin pie spice
      1 ts cinnamon
  1 1/2 ts baking powder
    1/4 ts baking soda
    1/4 ts salt
      1 c  unsalted butter
      1 c  light brown sugar
      1 c  granulated sugar
      3 lg eggs
      1 c  canned pumpkin puree
      1 c  medium polenta (cornmeal)
    1/3 c  milk

This cake from The Baker columnist Flo Braker gets its unique texture
and taste from cornmeal. It's the perfect dessert to serve when
pumpkin-time rolls around. Accompany with softly whipped cream, ice
cream or a simple puree of frozen raspberries or strawberries, sweetened
to taste.

INSTRUCTIONS: Adjust rack to lower third of oven; preheat oven to 350
degrees. Grease and flour a 10-inch angel food tube pan. For best
results, have all ingredients at room temperature.

Sift together the flour, spices, baking powder, baking soda and salt;
set aside. Using an electric mixer, preferably with a paddle attachment,
beat the butter at medium speed until creamy and smooth. Add the brown
and granulated sugars; beat until light. Add the eggs, 1 at a time,
beating well after each addition. Reduce mixer speed to low; add the
pumpkin puree and polenta. Add the flour mixture to the pumpkin mixture
alternately with the milk, ending with the dry ingredients, and stir
just until well blended. Pour the batter into the prepared pan,
spreading it evenly.

Bake for 55 to 65 minutes, or until a cake tester comes out free of raw
batter. Remove the pan from the oven and place on a wire rack. Let the
cake cool in the pan for about 10 minutes. Invert the cake onto the wire
rack; remove the cake pan. Let the cake cool completely before slicing.

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... Cocoa and chocolate is the same thing technically - Neekha
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