Text 18576, 101 rader
Skriven 2007-08-05 18:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL BRYANT
Ärende: Crocs
=============
-=> Quoting Carol Bryant to Michael Loo <=-

 CB> ugly shoes
 
Lexi has discovered them and thinks they are way cool. She has one
pair each of sandals, shoes and rain boots that look like
Wellingtons, all in vivid colours. She wants to collect more so she
has one set of every colour available!

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

     Title: Artichoke Stew With Shiitakes: Zuppa Di Carcofi
Categories: Italian, Vegetarian, Vegetables, Mushrooms
  Servings: 4

      4 TB extra-virgin olive oil;
           plus 1/4 cup
     12 cl garlic; thinly sliced, plus
      1 cl cut in 1/2
    1/2 c  sweet vermouth (recommended:
           Cinzano Rosso)
      8 sm artichokes; cut in 1/4s
    1/2    lemon; juiced
           Dried red chile; chopped
    1/2 lb shiitake mushrooms; hard
           part of foot removed, cut
           into 1/2s
  1 1/2 c  basic tomato sauce; recipe
           follows
      4 c  water
      1 TB salt
      1    baguette
           Hee Hee garnish
           BASIC TOMATO SAUCE:
    1/4 c  extra-virgin olive oil
      1    Spanish onion, 1/4-inch
           dice
      4    garlic cloves, peeled and
           thinly sliced
      3 TB chopped fresh thyme leaves,
           or
      1 TB dried
    1/2 md carrot, finely grated
      2    (28-ounce) cans peeled whole
           tomatoes, crushed by hand
           and juices reserved
           Salt
           HEE HEE GARNISH:
      2    artichokes
    1/2    lemon, juiced
      2 TB extra-virgin olive oil
        pn red chili flakes
        pn sea salt

Preheat the oven to 450 degrees F. In a heavy bottomed 6-quart pan,
heat the olive oil until just smoking.

Add 12 whole garlic cloves and saute about 4 minutes until
caramelized. Be careful not to burn. Deglaze pan with sweet
vermouth. Trim artichokes by cutting off the top with a serrated
bread knife. Trim down to the choke, cut unto 1/4 pieces and let sit
in water and lemon juice so as not to discolor. Toss into the pan
with the garlic, add remaining 1/4 cup of olive oil chopped dried
chili and shiitake mushrooms. Add tomato sauce and 4 cups water.
Bring to a boil, lower the heat to a simmer, and season with 1
tablespoon salt.

Meanwhile slice the bread, toast on a grill and rub with the
remaining cut garlic clove.

Spoon Hee Hee garnish over the toasted bread and serve with the
stew.

Basic tomato sauce: In a 3-quart saucepan, heat the olive oil over
medium heat. Add the onion and garlic and cook until soft and light
golden brown, about 8 to 10 minutes. Add the thyme and carrot and
cook 5 minutes more, until the carrot is quite soft. Add the
tomatoes and juice and bring to a boil, stirring often. Lower the
heat and simmer for 30 minutes until as thick as hot cereal. Season
with salt and serve. This sauce holds 1 week in the refrigerator or
up to 6 months in the freezer. Yield: 4 cups

Hee Hee Garnish: Clean and trim artichokes. Cut into paper thin
slices and add to a bowl with lemon juice Add the extra-virgin olive
oil, chili flakes and sea salt.

Recipe By: Mario Batali

From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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