Text 23294, 97 rader
Skriven 2007-11-22 12:48:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: PERSISTENT PAIN  7112
=================================
On 11-21-07 JIM WELLER Scribbled to GLEN JAMIESON about Re: PERSISTENT 

JW>That reminds me! We just bought a new mattress. It's made of "memory
JW>foam". Remarkable stuff! I would recommend it to anyone; back
JW>problems or not.

I'll bet politicians stay away from those. What it can remember it can 
tell - especially to the tabloids.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable-Stuffed Portobello Mushrooms
 Categories: Mushrooms, Vegetables, Wine
      Yield: 4 servings
 
      1    Yellow onion
      8 oz Zucchini; (one)
      1 lb Globe eggplant; peeled
      4 ts Olive oil; plus olive oil as
           - needed
      3 ts Minced garlic
    1/4 c  Unoaked dry white wine
      8 oz Chopped wild mushrooms
      1 ts Chopped fresh thyme, or 1/4
        ts Dried
           Coarse salt
    1/4 ts Fresh ground pepper; to
           - taste
      4 lg Portobello mushrooms
      6 oz Grated Gouda or Gruyere
           - cheese
    1/2 c  Panko breadcrumbs; plus
           - breadcrumbs for topping
           Chopped parsley (opt
           - garnish)
 
  Stuffed portobellos are an impressive side dish for any meat, whether
  it's chicken, pork or beef. Add soft polenta or roasted potatoes and a
  separate vegetable, and the portobellos can take center stage as a
  vegetarian entree.
  
  Preheat oven to 400 degrees. Cut the onion, zucchini and eggplant into
  small dice. In an ovenproof nonstick skillet, heat 2 teaspoons of the
  olive oil over medium heat. Add the onion and saute until it begins to
  soften. Add the garlic and cook until fragrant. Add the wine,
  zucchini, eggplant, chopped mushrooms and thyme. Cook until soft and
  the mushrooms have released their moisture; the vegetables should be
  fairly dry. Season with 1 teaspoon salt and a large pinch of pepper.
  Transfer the mixture to a bowl and set aside. This vegetable mixture
  may be made up to a day ahead; cover and refrigerate.
  
  Wipe off the portobellos and cut off stems flush to the caps; discard
  stems. Brush smooth side of the mushrooms with the remaining 2
  teaspoons oil, then season both sides generously with salt and
  pepper. Wipe out the skillet and put the mushrooms gill-side up in
  it. Combine the vegetable mixture, cheese and breadcrumbs. Taste and
  adjust seasoning.
  
  Divide the stuffing among the caps, mounding it generously. Sprinkle
  more breadcrumbs over the top. Bake until the portobellos are cooked,
  the stuffing is heated through, the cheese has melted and the
  breadcrumbs have browned — about 15 to 20 minutes, depending on the
  thickness of the mushrooms, the temperature of the stuffing and the
  thickness of the pan.
  
  Note: When preparing more servings than can fit into one skillet, you
  can bake the mushrooms in an oiled baking pan. If preparing filling
  that has been made ahead and refrigerated, allow additional time to
  bake.
  
  If desired, garnish with parsley before serving.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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