Text 17982, 80 rader
Skriven 2007-07-14 23:16:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Brewskis
================
On 06-22-07 DALE SHIPP Scribbled to MICHAEL LOO about Re: airport food 

DS> ML> to immediate mind. If you had a yen for Sam, I'd suggest a 50/50
DS> ML> mix of Boston Lager and Boston Ale; but it isn't the rarity it

DS>   We've had both of those.  I probably will do a mix of Abita, the
DS>   two Sam Adams, and one or two others.   If anyone has another
DS>   favorite -- they'd be welcome to contribute.  I'm not sure how
DS>   much we will need for the four days.

Is Leinenkugel available in your vicinity? I had planned to bring a 
mixed case when the pan was to drive. So, I will pop for same if it is 
available - just to let folks try some of their specialty beers if for 
no other reason.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus Soup With Chervil
 Categories: Soups, Vegetables, Rice
      Yield: 6 servings
 
      2 lb Asparagus
      2 tb Unsalted butter
      1 c  Thin sliced spring onions
    1/3 c  Arborio rice
      6 c  Chicken or vegetable stock;
           - more as needed
    1/4 c  Minced fresh chervil
           Salt & fresh ground pepper
           Whisked creme fraiche for
           - garnish
 
  In this soup from Staff Writer Janet Fletcher, spring onions are used
  instead of mature dried onions to keep the flavor delicate. If you
  can't find chervil, substitute half as much Italian parsley.
  
  Holding an asparagus spear in both hands, bend it gently; it will
  break naturally at the point at which the spear becomes tough. Repeat
  with remaining spears. You should have about 1 1/4 pounds trimmed
  asparagus. Discard the tough ends.
  
  Melt the butter in a large saucepan over moderate heat. Add the onions
  and saute until softened, 3 to 4 minutes. Add the asparagus, rice and
  stock. Bring to a simmer. Adjust heat to maintain a gentle simmer and
  cook until the asparagus and rice are tender, about 15 minutes. Stir
  in the chervil and remove from the heat.
  
  Puree the soup in batches in a blender. Return to a clean saucepan and
  reheat. Thin if necessary with additional stock. Season with salt and
  pepper.
  
  Divide soup among warm bowls, garnishing each portion with a drizzle
  of creme fraiche (drizzle it directly from the whisk or from a squeeze
  bottle).
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 29 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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