Text 23164, 94 rader
Skriven 2007-11-20 23:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Stately hoods
=========================
-=> Quoting Sean Dennis to Hap Newsom <=-

 SD> I read somewhere that less than 30% of Americans have been to more
 SD> than two other states in their lives.  Boy, they don't know what
 SD> they're missin'!

A lot of Canadians fit that description too. Roslind remembers
taking Raine to rural Nova Scotia when Raine was in public school.
She encountered a whole school full of kids who's names all started
with Mac or Mc. Everyone was related to each other. They had never
met anyone who was German, Danish, French or Native let alone a girl
who was all four. Most of them had never been to Halifax, the
capital, 50 miles away. She mentioned casually, without bragging,
that she had been to Florida, California and Hawaii in the past
three winters and nobody believed her.
                                              
The kids decided, based on things they had heard from their parents,
that they didn't like "Indians" or the French and started trying to
give her a hard time. Raine said she was "half Apache, half Viking"
and she'd kick their butts. And then she did. She was very happy to
come home!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sauteed Whole Radishes - Ravanelli Saltati
Categories: Italian, Vegetables
  Servings: 4

      2 bn red or white radishes,
           (about 16) each no more
           than
      1    inch across, with bright,
           fresh greens
      2 TB extra virgin olive oil
      4    garlic cloves
    1/4 c  Chicken Stock
           Salt
           Freshly ground pepper

Most people don't think of radishes as anything but a salad
vegetable, but they make a wonderful side dish, with a little kick
from the radish roots and a hint of bitterness from the greens.

If the radish tops are the Severely Withered varietal from some
supermarkets, use as chicken feed.

BUT, if they're quite fresh and lively looking, you can use radish
greens like other greens.  Raw, in small amounts and mixed with
other salad greens, or cooked just like tender mustard greens.

And in case the greens are fresh and still attached to some
radishes, I'll post a recipe from Lidia Bastianich.  I tried this, I
thought the greens were wonderful, a revelation.  I thought the
radishes themselves were dreadful.  But, I can see where this
appeals to some people.

Directions: Make sure the radishes you choose are roughly the same
size and have healthy looking greens attached. If you find baby
turnips in your supermarket or farmers' market, try them the same
way. These radishes go very well with Stuffed Veal Chops or Chicken
Valdostana.

Trim any wilted or discolored leaves from the radishes, but leave
the healthy leaves attached. Wash the radishes in plenty of cold
water, swishing them gently to remove all the sand and grit from
between the leaves. Drain them in a colander. Trim the root end and
make a cut into the root end about halfway up to the leaves. Don’t
cut the radishes in half.

Heat the oil in a large skillet over medium heat. Whack the garlic
cloves with the side of a knife and toss them into the oil. Cook,
shaking the pan, until golden, about 2 minutes. Carefully add the
radishes to the pan—they may splatter—and cook, turning, until the
leaves are wilted, about 3 minutes. Pour in the stock, season
lightly with salt and pepper and cover the pan. Cook until the
radishes are tender, but firm, about 4 minutes. Remove the cover and
boil until the liquid is almost completely evaporated, about 1
minute. Taste and season with additional salt and pepper if you
like. Serve hot.

From: Simon Bao
 
MMMMM-------------------------------------------------



Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)