Text 23186, 95 rader
Skriven 2007-11-21 09:23:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: new foods
=====================
On 10-31-07 DALE SHIPP Scribbled to CAROL SHENKENBERGER about Re: new 

DS> CS> Charlotte is all dressed up as a Geisha and doing her homework,
DS> CS> awaiting dark and the festivities to start <g>.  Turns out most
DS> CS> of her friends are going out anyway.  The interpretation of 'max
DS> CS> age is 12' is '8th grade is ok'.  Thats  just the age where some
DS> CS> are 12 (most?) and some are 13. 
DS> CS> Now to find out if I got enough candy!

DS>  I think the kids are done by now (2330).   We only had about 2
DS>  dozen. More than half that were after 9 pm and were 14+ in age.
DS>  As usual, we have leftover candy:-}}

That's what grandchirrun are for - sugar 'em up, wind 'em up, send 'em 
home for mom and dad to deal with.    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cavatelli With Cranberry Beans
 Categories: Pasta, Beenz, Chilies
      Yield: 6 servings
 
      2 lb Fresh, unshelled cranberry
           - beans
    1/2    Onion; peeled
      5 lg Garlic cloves
      6    Sprigs fresh thyme
           Salt & fresh ground pepper
    1/4 c  Extra virgin olive oil +
           - more for garnish
      2 tb Chopped parsley
      1 tb Chopped fresh sage
    1/4 ts (scant)hot red pepper flakes
    1/2 lb Ripe tomato; peeled, seeded,
           - fine dice
      1 lb Dried cavatelli or gnocchi
           - pasta
 
  From Chronicle Staff Writer Janet Fletcher. Almost any fresh shelling
  bean will work in this recipe, but cranberry beans are particularly
  satisfying. Like all beans, these taste best when they have a chance
  to rest for a day or so in their cooking medium. With this recipe,
  Fletcher prefers to cook the beans two days ahead, then make the
  sauce one day ahead and let the beans rest in it overnight.
  
  Shell the cranberry beans; you should have about 3 cups. Put beans in
  a large pot with onion, 2 cloves of peeled and lightly smashed garlic,
  thyme sprigs and 6 cups water. Bring to a simmer over moderately high
  heat, then partially cover, adjust heat to maintain a bare simmer and
  cook until beans are tender, 60-75 minutes. When tender, season well
  with salt and pepper and let cool in broth. You can cook the beans to
  this point a day or two ahead.
  
  Heat 1/4 cup olive oil in a 12-inch skillet over moderately low heat.
  Add parsley, sage, hot red pepper flakes and the remaining 3 cloves
  garlic, minced. Cook a minute or two to soften the garlic and release
  its fragrance. Add the tomato and 1 cup of the bean-cooking liquid.
  Season with salt and pepper. Bring to a simmer, cover and adjust heat
  to maintain a simmer. Cook 20 minutes. Drain beans, reserving liquid.
  Add them to the skillet and simmer, uncovered, for 10 minutes to
  allow beans to absorb flavors. For best flavor, let the beans cool in
  the sauce at this point for a few hours or refrigerate overnight.
  
  Bring a large pot of salted water to a boil over high heat. Add pasta
  and cook until al dente. While pasta is cooking, reheat beans, adding
  some or all of the reserved bean liquid if necessary; beans should be
  brothy. Drain the pasta and return it to the warm pot. Add the beans
  and sauce. Toss well, then serve in warm bowls, drizzling each
  portion with additional olive oil.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 28 September 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


... I'm not cheap, but I am on special this week

LABOR UNIONS - The folks who brought you weekends!!!
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