Text 19089, 89 rader
Skriven 2007-08-15 07:53:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JEHAD ZAMEL
Ärende: Well, Hello
===================
On 08-06-07 JEHAD ZAMEL Scribbled to DALE SHIPP about Re: TEST

JZ>I am glad to read this message and i like to join National cooking
JZ>echo.

OK, you're in.

JZ>i know littel about cooking but it nice to learn moor.
JZ>i am from jeddah ,saudi arabia and i am male 35 years, i love all
JZ>kind of food  special pizza and pie and all kind of sweet. 

Here's a recipe to get you started ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saffron Fennel Fish Stew With Couscous
 Categories: Seafood, Stews, Pasta, Poultry, Citrus
      Yield: 4 servings
 
        lg Pinch saffron threads
      2 tb Olive oil
      2 ts Fresh whole thyme leaves
           -=OR=-
    3/4 ts Dried thyme leaves
      1 ts Ground cumin
    1/2    Yellow onion; thin sliced
      2 c  Thin sliced and cored fennel
           - (about 1 medium bulb)
      2 cl Garlic; thin sliced
      1 lb Boneless skinless white fish
           - filet (1 1/2" thick)
      1 c  Instant couscous
    3/4 ts Salt
     14 oz Can chicken broth
           Freshly ground pepper
      2 tb Fresh lemon juice
 
  This can be prepared in about 35 minutes.
  
  Bring 2 cups water to a boil in a saucepan, then add the saffron
  threads and set aside.
  
  Heat the olive oil in a Dutch oven or stockpot, then add the thyme,
  cumin, onion and fennel. Cover and sweat until tender, stirring
  occasionally, about 8 minutes. Add the garlic and cook another minute
  or two.
  
  While the vegetables cook, cut the fish into 1 1/2-inch cubes. Bring
  water to a boil for the couscous, following package directions for the
  proper amount (usually 1 1/2 cups water). When you start cooking the
  fish, add the boiling water to the couscous, along with 1/4 teaspoon
  of the salt, cover and set aside to steam for about 5 minutes.
  
  Add the saffron water, broth, the remaining 1/2 teaspoon salt and
  pepper to the vegetables and stir to combine. Tuck the fish into the
  broth, cover and bring to a simmer. Simmer gently until the fish
  flakes, about 2 to 5 minutes. Turn the larger pieces of fish over
  during cooking if needed. Add the lemon juice to the stew and adjust
  for seasoning, keeping in mind the couscous will absorb a lot of
  flavor.
  
  Fluff the couscous with a fork and divide among shallow bowls, then
  ladle in the fish stew.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 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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