Text 34, 81 rader
Skriven 2006-04-05 22:28:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Strange Eats
====================
 Hi, Dave,

 JM> I got the idea your daily suppers were a bit of an adventure.

 DS> Heh.  Yes, unless I walk out of the store with three or four
 DS> day's worth of markdowns, I visit the store every night with
 DS> an eye toward spending a couple of dollars for the main course.

 I live close to where I work, and to stop at a grocery I would
 have to drive out of my way, so I tend not to do that. Besides,
 stores in my area rarely do worthwhile markdowns any more. Not
 one still discounts tired produce, I guess they just throw it out.

 DS> Sometimes it works out great.  Sometimes, it doesn't (see my
 DS> review of the awful barramundi that Big Y is selling.)

 If you don't try it, you will never know!

 JM> This winter, when peppers went outasight for a while, I found I
 JM> could buy frozen chopped green peppers for less per pound than
 JM> fresh. . .

 DS> I've seen those but never used them.  How were they?  Decent
 DS> quality?  Tiny bits, or bigger cuts?

 I think I would call it about a 3/8-inch dice, pretty uniform.
 And I had no problems with the quality, they tasted just fine.

 DS> Something else I discovered about the canned red peppers - I was
 DS> making an olive-and-pimiento spread to stuff celery with and all
 DS> I had were unstuffed green olives, so I dropped a chunk of the
 DS> pepper into the olive jar overnight.  The next morning they had
 DS> taken on the olivey taste. Cut to tiny mince along with the olives
 DS> for stuffing - when mixed with the cream cheese and seasoning, it
 DS> was perfect.

 Good experiment, then.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Roast Pork Loin Stuffed with Tapenade
 Categories: Pork
      Yield: 6 Servings

      1    Boneless pork loin
      1    Recipe tapenade

MMMMM--------------------------TAPENADE-------------------------------
      2 cl Garlic
      2 oz Tin anchovy fillets in oil
      3 c  Pitted olives (calamata,
           -green or black, dry-cured,
           - one type or mix)
      2 T  Capers

  3 T        extra virgin olive oil - about

  With a sharp knife make a hole down the center of the meat, working
  from both ends. Enlarge the hole to 1" diameter with the handle of a
  long wooden spoon. Stuff openings with tapenade using fingers and
  wooden spoon handle to pack towards center of roast. Place roast, fat
  side up, in a roasting pan. Roast in a preheated 375F oven for 20
  min/lb; let rest 10 min before slicing. Serve with roast potatoes,
  sauteed sweet peppers, and additional tapenade on the side.

  Tapenade

  Mince the garlic with a steel blade in a food processor. Scrape down
  the sides and add the olives, anchovies with oil, and the capers.
  Pulse until evenly minced. Add enough olive oil to make a smooth
  paste. Note: This tapenade is wonderful on crackers or barbecued
  meats.

  Jane O'Riordan Catering, Fiddletown, CA

MMMMM


___ Blue Wave/386 v2.30 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)