Text 23223, 97 rader
Skriven 2007-11-21 23:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Stately hoods
=========================
-=> Quoting Sean Dennis to Jim Weller <=-

 SD> semi-rural Indiana (LaPorte
 SD> "Have you been to South Bend?"
 SD> "Then you've never been anywhere special!"

(snork!)

 SD> Was the community insular or simply inbred?

Both!
                    
We got rednecks too!

Eat your kudzu....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barley Croquettes
 Categories: Vegetarian, Low-fat, Grain, Mushrooms, Sauces
      Yield: 8 Servings
 
      4    Stalks celery
      1 lg Carrot
      3 c  Barley
      6 c  Water
    1/2 ts Sea salt
           Freshly ground pepper
      1 ts Dried basil
      2    Bay leaves
    1/2 c  Chopped Italian parsley for
           -garnish 
           SHITAKE MUSHROOM SAUCE:
  1 3/4 oz Dried shitake mushrooms
  2 1/2 c  Water
      4 lg Shallots or cloves garlic;
           -peeled and minced
      1 tb Soy sauce or tamari
  2 1/2 tb Kuzu; (or cornstarch)
      1 ts Fresh lemon juice
      1 tb Whole-grain mustard
 
  Made this the other day, we liked it! The sauce would be good on
  other things as well. Both recipes are from The Natural Gourmet
  by Annemarie Colbin.
  
  24 croquettes
  
  Wash and dice the celery and carrot and place in a pressure cooker
  (or a 4 quart sauce pan) along with the barley, water, salt, and a
  few grindings of pepper, basil, and bay leaves. Bring to pressure (or
  a boil) over high heat, then reduce heat to low and pressure cook for
  40 minutes (or simmer, covered, for 1 hour), or until the barley is
  tender. Wash and chop the parsley. When barley is finished cooking
  and the pressure is down, remove the bay leaves. Place half grain in
  a food processor and process until well mixed but not pureed. Combine
  with the remaining grain in a large bowl and set aside until cool
  enough to handle.
  
  Moisten your fingers with water and form barley into 2 1/2 inch round
  croquettes or patties. Fry in non stick skillet sprayed very lightly
  with cooking spray. Alternatively, brush with oil and place on oiled
  baking sheets and bake for 1 hour, or until lightly browned. Serve
  hot with Shitake Mushroom sauce, garnished with chopped parsley.

  Shitake Mushroom Sauce - 2 cups:
  
  Place mushrooms in small bowl. Bring 1 cup water to boil, pour
  over the mushrooms and set aside to soak until soft, about 30
  minutes. Drain mushrooms and press out excess liquid, reserving
  the soaking water. Cut off tough stems and discard. Slice
  mushrooms into thin strips. Place 2 - 3 tablespoons soaking water
  in a small saucepan along with the shallots or garlic and 1
  tablespoon of the soy sauce. Simmer, stirring until the shallots
  are tender, about 3 - 5 minutes, adding more liquid if necessary.
  Add the mushrooms and simmer for 1 minute more. Add the remaining
  soaking water, 1 1/4 cups additional water, the soy sauce and
  lemon juice.
  
  Dissolve the kuzu or cornstarch in remaining 1 cup water. Bring
  sauce to a simmer, add the kuzu and cook, stirring constantly,
  until sauce is thickened and translucent. Add mustard if you wish.
  Serve hot.

  Posted to fatfree digest by "Jan Gordon" on May 16, 1998
 
MMMMM
 

Cheers

YK Jim


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