Text 19401, 113 rader
Skriven 2007-08-23 14:11:00 av Dave Drum (1:10/345)
     Kommentar till en text av Jim Weller
Ärende: Re: Cattle
==================
On 08-09-07 JIM WELLER Scribbled to DAVE DRUM about Re: Cattle

JW> JW> Holstein cow [...] because she can't stand pasteurized
JW> JW> supermarket cream in her coffee!

JW> DD> She ought to trade the Holstein in for a Jersey.   Bv)=
JW> 
JW> JW>She would if she could but Jerseys (and Guernseys) do not do well
JW> JW>in the harsh climate of northern Alberta

JW> DD> How about Ayrshire?

JW>I dunno. I'm not familiar with that breed.

JW>A Holstein provides enough cream for one little Aletha. [g]

Scottish highlands breed well acclimated to rough terrain and weather. 
Well thought of by the Finnish dairy industry. Well enough thought of by 
the American dairy farmers that the iconic farm publication of the US, 
"Farm Journal", had a monthly cartoon titled "Ada the Ayreshire"
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rivoli's Portobello Mushroom Fritters With Aioli
 Categories: Sauces, Dressings, Salads, Appetisers
      Yield: 6 servings
 
MMMMM---------------------------AIOLI--------------------------------
      2 cl Garlic; fine chopped
      2    Egg yolks
      3 ts Lemon juice
    1/2 ts Salt
    3/4 c  Pure olive oil
    1/4 c  Extra virgin olive oil

MMMMM------------------------VINAIGRETTE-----------------------------
      1 tb Minced shallots
      3 tb Sherry vinegar
      5 tb Extra virgin olive oil
      4 tb Pure olive oil
      1 tb Salt
    1/2 tb Fresh ground pepper

MMMMM--------------------------FRITTERS-------------------------------
      1 lb Stemmed portobello
           - mushrooms
      4 c  Flour
           Salt
      4    Eggs
    1/4 c  Water
      4 c  Panko crumbs (see note)
      1 tb Chopped fresh thyme
      6 c  Peanut oil

MMMMM---------------------------SALAD--------------------------------
      4 c  Loose packed arugula
    1/2 c  Thin shaved Parmesan
      1 tb Rinsed & coarse chopped
           - capers
 
  To prepare the aioli, combine the garlic, egg yolks, lemon juice and
  salt in a bowl. Whisk to blend. Whisk in the oil very slowly, as for
  mayonnaise.
  
  The vinaigrette: Combine all ingredients in a bowl and whisk to blend.
  
  The fritters: Slice the mushrooms 1/2 inch thick. Combine the flour
  and a pinch of salt in a large bowl. In another bowl, whisk the eggs
  and water until frothy. In a third bowl, combine the crumbs, thyme
  and 1 tablespoon salt.
  
  Dip the mushroom strips one at a time in the flour, then in the egg
  mixture, then in the crumbs. Transfer to a baking sheet until ready to
  fry. May be done 3 to 4 hours ahead of time.
  
  Heat the peanut oil in a large saucepan to 350 degrees. Fry the
  mushrooms 6 at a time until golden-brown. Drain on paper towels.
  
  The salad: Toss the arugula with 9 tablespoons of the vinaigrette.
  Divide among salad plates. Top with the hot mushrooms. Scatter shaved
  Parmesan over the salads. Mix the capers with the remaining
  vinaigrette and drizzle over the salads.
  
  Serve the aioli separately for dipping.
  
  Serves 6
  
  Note: Panko (Japanese breadcrumbs) is available in Japanese markets
  and many other markets.
  
  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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