Text 22664, 102 rader
Skriven 2007-11-12 11:05:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Pulling for Pork
========================
On 11-09-07 RUTH HAFFLY Scribbled to DAVE DRUM about Pulling for Pork

RH> DD> Last March I took my sister to a Taste Of Home travelling circus
RH> DD> and

RH>How is she doing these days?  I wish she could have come out east in
RH>July; I would have loved getting to meet her.  From your
RH>descriptions, she sounds like she could be my almost twin sister.

The best I can say is there isn't any "give-up" in Georgia. But, I fear 
it's going to be a steady downhill slide. Now she is having these nasty 
headaches which her croakers can't figure out.

RH> DD> cooking show - which was a big disappointment to me. Except I
RH> DD> scored some 1 cup freezer containers which have proven very
RH> DD> handy for things like this. I'm pretty sure Tupperware has
RH> DD> similar.

RH>Probably.  I've got a bunch of 2 cup plastic freezer boxes (generic
RH>Wal- Mart type) that get used for a lot of things.  Just have to make
RH>sure I label them so I don't pull out the bbq beef when I want the
RH>bean soup base. (G)

I know what you mean. I grabbed a container I thought was chilli the 
other night - going to make chilli-mac. And it turned out to be a pretty 
good bolognese red sauce I forgot I had not used up. So, as I already 
had the noodles ..........

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Bean Salad With Olives, Goat Cheese & Vinaigrette
 Categories: Salads, Dairy, Dressings
      Yield: 4 servings
 
MMMMM------------------------VINAIGRETTE-----------------------------
      4 ts Fine chopped fresh basil
      2 tb Champagne vinegar
           Salt & fresh ground pepper
    1/4 c  Extra virgin olive oil

MMMMM---------------------------SALAD--------------------------------
    1/4 c  Coarse salt
      1 lb Green beans
           -=OR=-
    1/2 lb Green beans
           -=AND=-
    1/2 lb Yellow wax beans
    1/2 c  Cherry tomatoes; halved if
           - large
    1/2 c  Pitted Kalamata olives;
           - halved lengthwise
      4 oz Aged goat cheese; cubed *
           Salt and fresh ground pepper
 
  Beans cook more quickly in lots of heavily salted water, which boils
  at a higher temperature than unsalted water. This quick-cooking helps
  them retain nutrients, color and flavor without becoming overly
  salty. From Staff Writer Tara Duggan.
  
  To prepare the vinaigrette, combine the basil, vinegar, salt and
  pepper in a bowl. Let the basil steep in the vinegar for a few
  minutes. Then whisk in the olive oil in a steady stream to emulsify.
  
  For the salad: Prepare a large bowl of ice water. Bring 6 quarts of
  water to a boil in a large pot, then add the 1/4 cup kosher salt.
  Return to a rolling boil, then add the green beans (do this in
  batches if using two types of beans). Return to a boil — do not cover
  — and blanch for 2 to 5 minutes, until crisp-tender. Immediately
  drain, then plunge into the ice water. As soon as the beans are cool,
  remove from the ice water and pat dry.
  
  Toss the beans with the tomatoes, olives, goat cheese and vinaigrette.
  Season with salt and pepper.
  
  Serves 4
  
  * Note: Trim or retain as much of the rind as you like. You also can
  use fresh goat cheese, spooned or rolled into bite-size balls.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 12 July 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... A thrifty housewife always peels potatoes twice.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

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