Text 19580, 96 rader
Skriven 2007-08-25 23:37:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Saturday
====================
 -=> On 08-24-07  22:47,  Dave Sacerdote <=-
 -=> spoke to Ruth Haffly about Re: Saturday <=-

 RH> . . .Dale and Gail have a great set up for handling a group like that;
 RH> the kitchen work area was roomy but not so big we felt like we were
 RH> lost in it.  There was also a nice "spectator" area for gathering round
 RH> at breakfast time or kibbitzing other times and other areas in/around
 RH> the house where smaller groups could chat.  

 DSac> Yes, I really liked the layout of their kitchen as well - roomy and
 DSac> yet  efficient, with most everything needed close at hand.  I found it
 DSac> very easy to work in, and the layout lent itself to "running cleanup"

  The basic shape was the project manager after talking with us about
  what we wanted.   We tinkered with his original design and layout a
  bit, but not too much.  He had the stove in the center -- we moved it
  to the side and put the sink under the window.   The cabinets came
  from a place the PM sent us to, and that salesman helped a lot with
  the selection.   The actual placement of things was almost exclusively
  Gail.   She took each thing in turn and by the time she was done
  everything was "home" and in its proper place, right near where the
  cook would be when they needed it.

  She was slightly amazed that after one day there, when Michael asked
  for something -- you immediately replied "Next to the frig, three
  drawers down".

  A major part of the design requirement was that the two of us could
  move around without stumbling over each other.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ravioli In Roasted Garlic Broth
 Categories: Soup, Pasta
      Yield: 4 Servings
 
MMMMM---------------------------BROTH--------------------------------
      1    Whole garlic  -- small
      2 c  Low sodium chicken broth
    1/2 c  Fresh herbs -- i.e. basil,
           Oregano, sage

MMMMM---------------------------CRUMBS--------------------------------
  1 1/2 tb Olive oil
      2    Cloves garlic -- peeled and
           Split
    1/2 c  Fresh bread crumbs -- French
           Or Italian

MMMMM--------------------------RAVIOLI-------------------------------
      2 ts Olive oil
      1 sm Red bell pepper -- seeded
           And chopped
      1 sm Yellow bell pepper -- seeded
           And chopped
      1 lb Ravioli, cheese-filled --
           Fresh
    1/3 c  Frozen peas
      2 tb Herbs -- as used in broth
      2 tb Grated Parmesan cheese
 
  To Prepare Broth:
  Cut about 1/2 inch from the top of the head of garlic; wrap
  in foil and bake in preheated 350-degree oven 1 hour.
  Remove from the oven and set aside.
  Combine the broth and herbs in a saucepan.  Put over
  medium-low heat to steep 30 minutes.  Strain.  Squeeze
  the garlic into a small bowl and whisk in a few tablespoons
  of the broth.  Stir back into the broth.
  
  To Prepare the Crumb Topping:
  Pour 1 1/2  tablespoons olive oil into a nonstick skillet, add
  the split garlic cloves and place over medium-low heat.
  Slowly saute the garlic until golden.  Remove the garlic
  from the pan and add the bread crumbs, stirring well.
  Saute until golden.  Transfer to a plate and set aside.
  Heat 2 teaspoons oil in a large nonstick skillet.  Add the
  bell peppers and saute 5 minutes.  Add the garlic broth
  and simmer 5 minutes.
  Cook the ravioli according to package directions.  Drain
  and add to the broth with the peas; cook 3 minutes,
  stirring gently.  Serve in shallow soup bowls sprinkled
  with the crumbs, minced herbs and cheese.
  
  Recipe By     : Seattle Times
  
  From: Mike Key                        Date: 03-15-96  Recipes
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:46:38, 25 Aug 2007
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