Text 17981, 102 rader
Skriven 2007-07-14 23:10:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: BIRD NEST
=====================
On 06-21-07 JIM WELLER Scribbled to GLEN JAMIESON about Re: BIRD NEST 

JW> GJ> What a wonderful divertissement for the picnic - a performance
JW> GJ> by Michael and Carol of the famous Toe Sucking pas de deux!

JW>Off topic alert!!! Take this thread somewhere appropriate like
JW>alt.sex.kinky.musicians

Izzat the one with the hamsters and the duct tape?!?!?!

PBTTPBPTPBPTPBPTP!!!!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spring Onion & Olive Tart
 Categories: Pies, Pastry, Vegetables, Nuts
      Yield: 6 servings
 
MMMMM---------------------------DOUGH--------------------------------
      6 oz (1 1/2 cups) all-purpose
           - flour
    3/4 ts Salt
      6 oz Unsalted butter; in sm pcs
      3 tb Ice water

MMMMM--------------------------EGG WASH-------------------------------
      1    Egg yolk
           -=MIXED WITH=-
      1 ts Water

MMMMM--------------------------FILLING-------------------------------
      2 tb Extra virgin olive oil
      4 c  Thin sliced spring onions
           Leaves from 4 sprigs fresh
           - thyme
      3    Bay leaves
           Salt & fresh ground pepper
      2 tb Coarse chopped Nicoise
           - olives
      2 tb Coarse chopped toasted
           - walnuts
           Minced parsley for garnish
 
  This recipe is from the late Catherine Brandel, former chef at Chez
  Panisse and instructor at the Culinary Institute of America at
  Greystone.
  
  To prepare the tart dough, combine the flour and salt in a bowl; stir
  to blend. Incorporate the butter with your fingers, 2 knives or a
  pastry blender until it is coated with flour, leaving some of the
  butter in large flakes.
  
  Add the ice water and toss with a fork until the dough comes together,
  adding a little more water if needed. Shape the dough into a ball,
  cover with plastic wrap and refrigerate for 1 hour.
  
  The Filling: Heat the olive oil in a large skillet over moderately low
  heat. Add the onions, thyme, bay leaves, salt and pepper. Cook slowly
  until the onions are soft and sweet, about 20 minutes. They should not
  brown. Remove the bay leaves.
  
  Divide the dough in half; reserve one half for another use. (It may be
  frozen.) Lightly flour a work surface. Roll out dough into a 16 x
  6-inch rectangle, making sure to roll it no longer than your baking
  sheet. Turn over about 1/2 inch of dough along the long sides to make
  a border, then crimp. Transfer to a heavy baking sheet. Brush the
  borders with egg wash. Refrigerate for 30 minutes.
  
  Preheat the oven to 400 degrees. Prick the dough with a fork in
  several places. Bake on the upper rack of the oven until lightly
  browned and crisp, about 18 minutes.
  
  To serve, spread the onions evenly on the warm tart shell. Top with
  the olives and walnuts. Garnish with parsley.
  
  Cut into 2-inch squares.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 29 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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