Text 2924, 123 rader
Skriven 2006-07-06 00:29:14 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: HOME AGAIN 927
==========================
 -=> On 07-05-06  11:41,  Michael Loo <=-
 -=> spoke to Dale Shipp about HOME AGAIN 927 <=-

 ML> Eggplant Potato Curry
 DS> Sound pretty good if you hold the eggplant:-}}

 ML> [grumph]

  Well, I did say for *you* to hold it:-}}
 
 ML> We went to Helmand in Cambridge with our friend Rosemary,

   We've been to the Helmand's in Baltimore.  It was one of our son's
   favorites when he lived here.


 ML> version), candied pumpkin topped with a sauce that is very
 ML> much like Bolognese - tomatoes and ground beef - this is an
 ML> excellent although peculiar dish.

   Our Bryan liked the pumpkin -- but the vegetarian version.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Steamed & Chilled Clams W/lime, Chive, & Mustard Mayonnai
 Categories: Seafood, Appetizer
      Yield: 6 servings
 
      2 qt Steamer clams, medium *

MMMMM-----------------LIME, CHIVE, MUSTARD MAYO----------------------
           Egg yolk, large
      1 tb Lime juice, fresh
  1 1/2 ts Dijon-style mustard
    3/4 c  Oil **
    1/2 ts Salt (or to taste)
      1 pn White pepper, fresh
      2 ts Chives
    1/4 ts Lime zest, fresh ***
      3 dr Tabasco
 
  *     about 3 pounds

  ** corn, peanut, or other mild vegetable oil, NOT olive.

  *** colored rind only, no pith.

  Steamer (or soft-shell) clams are naturally tender enough to be
  cooked, chilled, and sauced for a vivid and satisfying first course.

  The sauce here is no kin whatsoever to the ketchupy stuff that too
  often swamps cold seafood; it's a good bet with cold shrimp or
  crabmeat, too.

  Small quahogs (on the East Coast) or Manila or other local hard clams
  (West Coast) may be substituted for steamers. Because their
  shelled-out meats are firmer and their necks needn't be skinned, they
  tend to be neater morsels than the raggedy soft-shells, but steamers
  hold the edge from flavor.

  Be sure to steam hard clams just until they begin to open; they can
  toughen in a flash if over-cooked. Boil half an inch of water in a
  large pot.  Add the well-scrubbed clams (see STORING & CLEANING
  CLAMS), cover, and bring to a boil over high heat. Uncover (to prevent
  boiling over) and cook, shaking the pot or stirring the shellfish
  whenever the foam boils high, for 2 or 3 minutes, or just until all
  the clams have opened. Pour the potful into a collander set over a big
  bowl; reserve the broth. When the clams have cooled, shuck them,
  pulling off and discarding the rubbery ring of membrane encircling the
  bodies as well as the loose, dark skin covering the "neck," or siphon.

  Place in a big bowl. Strain the broth onto the clams through
  cheesecloth in a sieve; stop pouring before any sand appears. Stir and
  swish the clams through the broth to further desand them (some grains
  always survive the earlier steps).

  Lift out the clams with a slotted spoon and set them aside. Let the
  broth settle, strain it again, and repeat the clam rinsing and
  draining, twice if it seems a good idea.

  Chill the clams. Refrigerate or freeze the broth for a future chowder
  or sauce.

  No more than 3 hours before serving, drain the clams again and fold
  them into about half the mayonnaise. Refrigerate.

  To serve, divide the sauced clams among seafood cocktail glasses or
  small glass bowls.  Top with more mayonnaise; garnish with a leaf or
  two of green stuff -- parsley, coriander, watercress, or baby lettuce.

  LIME, CHIVE, & MUSTARD MAYONNAISE: Whisk together the egg yolk, lime
  juice, and mustard. Whisking hard, begin adding oil a few drops at a
  time, beating in each addition completely before adding more. After
  the mixture has thickened, add the remaining oil in a thin stream
  while beating rapidly. Season with salt, pepper, chives, lime zest,
  and Tabasco.

  Taste carefully; the mayonnaise should be highly seasoned, so add more
  lime juice, mustard, pepper, and/or Tabasco if needed, but be cautious
  about the salt -- the clams will supply enough brininess for most
  tastes.  Refrigerate until needed.

  STORING & CLEANING CLAMS: Store fresh clams in the refrigerator with a
  light covering, not airtight. Clean them as close to cooking time as
  possible.  To clean, scrub the shells under the running cold tap with
  a vegetable or potato brush; give special attention to the hinges.
  Cover with fresh water and soak for an hour or so, stirring them about
  once or twice. Lift them out of the soaking water to leave behind the
  sand they will have shed.


   -- from MRS. WITTY'S HOME-STYLE MENU COOKBOOK, by Helen Witty
 
MMMMM



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