Text 21352, 86 rader
Skriven 2007-10-15 02:09:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: food 280
====================
 -=> On 10-13-07  22:59,  Michael Loo <=-
 -=> spoke to Dale Shipp about food 280 <=-

 DS> Say when -- we've got plenty of room in the kitchen for you:-}}

 ML> Now with somewhat fewer demands on my time, we should consider
 ML> a get-together of some kind. I'm not sure about dumplings being
 ML> a proper motivator, though. I prefer potato dumplings btw.

 ML> Actually, I really, really prefer liver dumplings, which I make
 ML> without a recipe.

  Our trip started out from the Pittsburgh airport on Sunday (we drove
  up though -- taking less time than the flight would have taken, at
  least after you take into consideration the overhead of getting on the
  plane).   In talking with folks, we remembered fondly a Jewish
  restaurant (Weinstein's IIRC) in Oakland area that served really good
  chopped liver pate.   One of the guys said he had tried many times to
  make it as good as he got in Jewish restaurants, but without success.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mixed Mushroom Soup with Wild Rice and Madeira
 Categories: Soup
      Yield: 8 servings
 
  1 1/2 c  Warm water
      1 oz Dried shiitake mushrooms
      1 lb Mushrooms
      4 tb Butter
    1/3 c  Shallots, coarsely chopped
      1 sm Carrot, diced
      1 lg Celery stalk, diced
    1/4 lb Potatoes
           -peeled and diced
    3/4 ts Dried thyme
    1/2 ts Dried marjoram
      2 c  Cooked wild rice
      4 c  Chicken stock
           Salt and pepper to taste
      1 tb Tomato paste
      1 c  Light cream
           Few drops Tabasco sauce
      3 tb Madeira wine
           Snipped chives (opt)
 
  In a small bowl, pour the warm water over the dried mushrooms,
  weighting them down so that the mushrooms are completely submerged;
  soak for 30 minutes. cut off and discard the tough stems. Squeeze
  excess liquid from the mushrooms back into the soaking liquid, then
  strain the liquid through a dampened coffee filter to get  rid of any
  fine grit. Slice the mushrooms and set them aside along with the
  liquid.
  
  Wipe the cultivated mushrooms with dampened paper towels, t rim off
  the stems and slice the mushrooms thickly. Set aside.
  
  In a 7-qt. Dutch oven, melt the butter and sauté the shallots over
  medium heat, stirring frequently, for 2 minutes. Add both kinds of
  mushrooms and sauté, stirring, for about 5 minutes. Add the cooked
  rice along with the reserved mushroom liquid and the chicken stock.
  Bring to a boil, lower the heat, season with salt and pepper to taste
  and stir in the tomato paste. Cover and simmer for 30 minutes.
  
  Purée in batches in a blender or food processor; the soup should not
  be too smooth. Return soup to the same pot, stir in the cream and
  reheat on low heat. Stir in the Tabasco sauce and the wine; adjust
  seasoning. SErve hot, topped with a few snipped chives, if desired.
  
                              The Versatile Grain
                                    and the
                                 Elegant Bean
                           by Sheryl and Mel London
                              ISBN 0-671-76106-4
                                    pg 263
  ... From the file BEANS.ZIP
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:41:35, 14 Oct 2007
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