Text 22663, 103 rader
Skriven 2007-11-12 10:58:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Rice
============
On 11-09-07 CAROL SHENKENBERGER Scribbled to DAVE DRUM about Rice

CS> DD> for about 20  minutes. If you are using normal American rice it
CS> DD> will still be separate  grains - but also not welded to the pan.
CS> DD> Bv)=

CS>I have to leave it on lowest setting and overwater a bit.  It works.
CS>I get  *perfect* separatist rice.  Too bad I'm not a fan of that
CS>stuff as it's damn near *perfection* of the species.

I _LIKE_ long grain rice. If I wanna stick it together I use gravy. Or 
cheese sauce.   Bv)=

CS>I tried forcing 2 grains into a sexual union but they decided to
CS>divorce about 3 mins later.  Either the male one was too fast, or I
CS>misjudged the sexes of the grains.  *sigh*.  

CS>One has to wonder how they make little (aborio) rice grains if they
CS>hate each  other so much!  Maybe the middle grains are the teen
CS>agers?  The long ones the eldsters?  Things that make you go humm.

Hmmmmmmmmmmmm .....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beet & Goat Cheese Salad With Orange Sherry Vinaigrette
 Categories: Salads, Dairy, Citrus, Wine
      Yield: 4 servings
 
      3 md Red or yellow beets
    1/4 c  Chopped purple basil
    2/3 c  Fresh squeezed orange juice
    1/4 c  Sherry
    1/2 ts (scant) salt
    1/2 ts (scant) fresh ground pepper
      3 tb Extra virgin olive oil
      4 oz Soft goat cheese
      1 c  Small whole basil leaves;
           - mix of green and purple
      4 tb Chopped toasted almonds
      3 tb Grated orange zest
 
  From Chronicle contributor Georgeanne Brennan.
  
  Wash the beets and remove all but 1/2 inch of the stems. Put the beets
  in a saucepan and cover them with 2 inches of cold water. Bring to a
  boil over high heat, then cover and reduce the heat to low. Simmer for
  about 1 hour, or until the beets are tender when pierced with the tip
  of a sharp knife. Alternatively, rub the beets with a little olive
  oil, place in a baking dish and bake in a 350-degree oven for about 1
  hour and 15 minutes, until tender. When the beets are done, set them
  aside until cool enough to handle, about 10 minutes. Slip the skins
  from the beets. Rinse and dry the beets then mince them. Place them
  in a bowl and add the chopped basil.
  
  Combine the orange juice, sherry, salt and pepper in a saucepan. Bring
  to a boil over high heat. Reduce the heat slightly, and cook until the
  liquid has reduced to about 1/2 cup. This will take about 10 minutes.
  Let cool for about 10 minutes, then mix in the olive oil and pour over
  the beets, turning to coat them well.
  
  Divide the cheese into 4 portions and shape each into a patty on a
  sheet of aluminum foil.
  
  Preheat the broiler.
  
  Divide the whole basil leaves among salad plates, scattering some of
  them around the outside edges of the plates. Using a slotted spoon,
  divide the beets among the plates, placing them in a mound on the bed
  of basil. Drizzle with a little of the collected juices in the bowl.
  
  Place the cheese about 6 inches under the broiler and broil for about
  6 minutes, until warm all the way through. Remove from the broiler.
  Using a spatula, slide a cheese round onto the top of each mound of
  beets. Garnish each salad with toasted almonds and grated orange zest
  
  Serve immediately.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 12 July 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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