Text 3207, 80 rader
Skriven 2006-07-12 10:12:21 av Carol Shenkenberger (6:757/1)
   Kommentar till text 3171 av Dave Drum (1:10/345)
Ärende: Re: Home againis the Sail
=================================
*** Quoting Dave Drum from a message to carol shenkenberger ***

DD> On 07-01-06 Carol Shenkenberger Scribbled to Ruth Haffly about Re: Hom

CS>I made a cooking mistake last night.  I used USA strong garlic and it
CS>was WAAYY too much. Ended up having to toss the food out (grin, dont 
CS>we all make  mistakes now and again?).  Here I was, happily adding 
CS>1/4 cup garlic...

DD> Saaaaaaaaay Whaaaaaaaat????

DD> There is NO SUCH THING as too much garlic. If if vampires are unknown
DD> Japan.   Bv)=

Ah well!  It is milder here, not all that radically so but enough to have set
that one dish all off too much to enjoy it!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Asian Chowder
 Categories: Emeril
      Yield: 6 Servings
 
      1 tb Olive oil
      1 c  Julienned bok choy
      1 c  Julienned carrots
    1/2 c  Water chestnuts; thinly
           -sliced
      6 oz Straw mushrooms
      1 oz Cloud mushrooms; hydrated
      1 lb Red snapper; cut into 1*
           -cubes
  1 1/2 qt Fish stock
      3 c  Milk
      1 c  Coconut milk
      1 pn Black sesame seeds
      1 pn Ground chili pepper
    1/4 c  Chiffonade of cilantro
      1    Sheet nori; (seaweed cut
           -into thin sh
      1 oz Salmon roe
      4    Fried wonton wrappers
      2 tb Chopped green onions
 
  In a large sauce pan, heat the olive oil. When the oil is hot, saute
  the bok choy, carrots, water chestnuts, straw mushrooms and cloud
  mushrooms. Saute for 3 to 4 minutes or until the vegetables wilt.
  Season with salt and pepper. Stir in the snapper. Whisk in the fish
  stock, milk and coconut milk. Bring the liquid up to a boil and
  reduce to a simmer. Simmer for 15 to 20 minutes. Season the chowder
  with the black sesame seeds and chili pepper. Stir in the cilantro
  and seaweed. Bring the liquid back up to a boil. Ladle the soup into
  a shallow bowl. Garnish the soup with the salmon roe and green
  onions. Serve with the fried wonton wrappers. This recipe yields 6 to
        8    servings.
  
  Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
  NETWORK - (Show # EE-2435 broadcast 01-10-1997) Downloaded from their
  Web-Site - http://www.foodtv.com
  
  Formatted for MasterCook by MR MAD, aka Joe Comiskey -
  jpmd44a@prodigy.com
  
  02-17-1997
  
  Recipe by: Emeril Lagasse
  
  Converted by MM_Buster v2.0l.
  
  NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC
  Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink:
  M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink:
  M0^00000,M0^00000
 
MMMMM

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)