Text 16150, 112 rader
Skriven 2007-05-31 08:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CINDI MARSHALL
Ärende: painful 598
===================
 CM> Not quite the deep south - Northeastern NC, born and raised.  Most of
 CM> my  friends were met at college

Ah. I'm not familiar with that part of the state, having been
only to Charlotte and west from there. I kind of enjoyed the
mountainous part of the state, where I figure cracklin' bread
would be the rule rather than the exception.

Gotta question. Why are there Greenville and Columbia in both
North and South Carolina? Makes life confusing.

 ML> here we have Dirty Dave and Clean Dave, who is clean only
 ML> by comparison.
 CM> Ahhh, now I understand.  I wonder exactly how clean "Clean Dave" is.

I see he's answered that he floats.
 
 ML> Hah. Disgusting. Your brother-in-law sounds like he'd fit
 ML> right in here.
 CM> Precisely.  The last time I went down to the beach, someone marked the
 CM> phrase  out of the billboard, and wrote on it something to the effect
 CM> that whover made  the billboard would be going to visit the place below
 CM> when their Maker took  them from this earth.

I get irritated when people tell me what their Maker is going
to do some time down the road, as if they had a special phone
line up there. If they know, they can darn well shut up about it.


Pasta With Brocoli Cooked like a risotto
cat: pasta, main
servings: 6

500 g orecchiette
1 broccoli
1 sm onion
2 cloves garlic
2 anchovy fillets
1 chili (chipotle or serrano)
400 g crushed tomatoes
1 glass dry white wine
150 g pecorino [M says Parmesan]

I've posted this mostly verbatim to preserve the "flavor" of
the original article, posted at fxcuisine.com - a site that
I enjoy.

Try to find orecchiette or other semolina-flour dry pasta. Peel
the garlic, chop the onion, crumble the chili and cut the broccoli
in bite-size florets.

In a heavy-bottomed saucepan or dutch oven, heat 2 Tb olive oil
and crush the garlic into the hot oil and fry until medium brown.
Remove it, squeezing the oil back into the pan. Why remove the
garlic? I love garlic too, but most of the flavor is now dissolved
in the olive oil. The brown garlic remains are discarded because
their taste is no longer so attractive - just try and eat some to
see for yourself. [M disagrees.] This process of flavoring the
olive oil with garlic and removing it later is one hallmark of
good Italian cooking.

Add the chopped onions and fry over medium-high temperature until
soft. Increase the temperature and add the chopped anchovy fillets.
Cook 1 min over high heat, then pour a glass of white wine into the
pan. A miracle happens - the anchovy fillets will disappear. They
dissolve into the wine within a few seconds and are never seen
again. This is a culinary legerdemain that never ceases to amaze
me. The anchovy contributes to the sauce's come-back-for-more
appeal and nobody will guess its presence.

Add the pasta and a bowl of water.

Add the tomatoes and a pinch of salt, mix and bring to a boil.
Don't over salt - there is already salted anchovy fillets and
we'll be adding pecorino.

Now comes the big catch-22, the chicken-and-egg dilemma. When do
you put the broccoli in? Should you not add the broccoli before
the pasta? The only certainty is that they will finish cooking
together. Put the pasta too soon and it will be overcooked. Add
the broccoli too late and it will be so hard you'll choke on it.
My bought orecchiette need about 20 min to cook. I reckon the
broccoli florets are done in about 15 min. These 5 min of
waiting between adding the pasta and letting the broccoli
join in are very hard on the cook's nerves!

Continue to cook over medium-high heat, adding 1-2 glasses of
water at at time. You won't strain the pasta - whatever liquid
remaining in the saucepan will be part of the sauce. If you add
too much water you will manage to boil off only a certain amount
of water before turning everything into a hopelessly overcooked
mush. But as practice comes, you don't really need to add the
water as gradually as for risotto. I usually start with about
4 glasses water and then add whatever is required.

When both orecchiette and broccoli are cooked, summon your guests
to the table, open the wine and grate the pecorino.

Add the pecorino directly in the saucepan to dissolve it and thicken
the sauce even more.

When the guests have left, don't forget to scrape and eat the bottom
of the pan - that's the best part.

This is no gadget recipe demonstrating some funny food physics but
rather a truly exceptional dish consecrated by a century-old tradition
and France's top chef alike.

fxcuisine.com after Alain Ducasse.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)