Text 17468, 92 rader
Skriven 2007-06-30 22:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Beef Eater's Paradise
=================================
-=> Quoting Sean Dennis to Jim Weller <=-

 JW> This might work for the Christmas ham. You might want a trail run in
 JW> advance though.

 SD> I'll have to try that; that looks really good.  Never had guava before
 SD> in any form.

I can't get fresh guava up here, just in specialty stores in larger
centres like Ottawa or Edmonton, but the nectar or guava blend fruit
juices are common enough everywhere.

I did get some wonderful mangoes last week, and at a good price too.
Along with a coconut. Yellowknife sure has changed in 27 years! Such
things were unheard of when I arrived here.

We had no fresh vegetables, fruit or dairy products at all the first
Dec I was here because the trucks couldn't cross the Mackenzie
River (too much ice for the ferry to get through, but not thick
enough to drive on). I remember going to a steak house famous for
its AYCE salad bar and it was empty except for coleslaw, canned
three bean salad, cold baked beans, dill pickles and pickled beets.
And the grocery store running out of powdered milk and Coffee-Mate
because they didn't stockpile enough in November. There are little
towns north of me that are still like that. They are off road and
have river barge shipments July-August and ice road truck deliveries
Feb-March and that's it. You have to bulk order non-perishables
twice a year. If you run out you pay for air freight. A head of
iceberg lettuce, all forlorn and wilted, can cost $6 in some places.

For the 1/4 c vermouth listed below I think 1 tb of vinegar and 1/2
tsp assorted green herbs would do nicely.

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

      Title: TOMATO SAFFRON SOUP
 Categories: Soups, Chicken, Vegetables, Spices
      Yield: 4 servings

      8    Tomatoes; vine-ripened
        pn Saffron threads
    1/4 c  Dry vermouth
     30 g  Butter
      1 md Onions; sliced
      4 c  chicken OR
           vegetable stock
      1 sm Bay leaves
      1 ts Sugar
      2 tb Cornflour
           Salt
           Black pepper; ground fresh
      1 tb Water; cold
      2 tb Parsley- flat-leaf; chopped
           Olive oil

  Quarter four of the tomatoes and roughly chop. Peel, seed and dice
  the remaining tomatoes [see TIPS, below] and set aside. Combine
  the saffron and vermouth and set aside. Melt the butter in a
  saucepan over a gentle heat, add the onion, cover, and cook for 5
  minutes till softened. Add the roughly chopped tomatoes, stock,
  bay leaf, sugar, and salt and pepper to taste. Stir till boiling,
  then simmer for 20 to 30 minutes.

  Pass the soup through a sieve, pour it back into the saucepan and
  reheat. Add the cornflour blended with the tablespoon of water to
  the soup and stir till slightly thickened.

  To finish; stir in the saffron and vermouth with the diced
  tomatoes and heat gently. Ladle the soup into heated bowls.
  Garnish with parsley and a swirl of olive oil.

  *** TIP: to peel and seed the tomatoes, place in a bowl and cover
  with boiling water. Count to eight for ripe tomatoes, 10 or more
  if less ripe. Transfer to a bowl of iced water. Make a cross in
  the skin at the base and carefully peel off the skin. Halve the
  tomatoes and flick out the seeds.

  From: THE ADVERTISER, COOKING, 16 MAY 2007
  By: TRACEY LINGUEY
  Typed by: KEVIN JCJD SYMONS

MMMMM


Cheers

YK Jim


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