Text 3936, 76 rader
Skriven 2006-07-30 14:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Construction woes
=========================
 -=> Quoting Joan Macdiarmid to Dale Shipp <=-

 JM> I am getting a minor taste of this myself....
 JM> tearing out the sliding door of my patio
 JM> plus whatever framing, drywall and flooring might
 JM> show signs of rot ....
 JM> Now I am in a room with no windows, plywood-boarded up
 JM> and very dark.

What? Replacing a frame, track and patio door should take two guys two
hours not two or more days. Roslind's ex-husband owns a chain of glass
shops which I use for maintenance on my company's rental properties. Both
my step-son and my son in law have worked in the Yellowknife branch in
past years. I've overseen a fair number of these jobs over the years and
never had one go overnight.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Scallops And Wild Rice Risotto With Wild Mushrooms
Categories: French, Scallops, Mushrooms
  Servings: 4

     20    scallops, shelled and
           cleaned
    200 g  wild rice
    150 g  medium girolle mushrooms
    100 g  chanterelle mushrooms
    100 g  hedgehog mushrooms
      1 TB flour
           Salt and freshly ground
           pepper
    200 g  butter
      1 ts chopped shallots
      1 pn chopped garlic
           Chopped thyme
    250 ml chicken broth
    250 ml brown stock

Clean and brush the mushrooms, cutting off the earthy stem ends. Set 24
nice girolles aside for garnish. Cook the rice for half an hour in
boiling salted water. Drain and refresh under cold water. Melt a knob of
butter in a saucepan and saute the mushrooms with the chopped shallot
and garlic. Add the rice, then add 100 ml brown stock and 100 ml chicken
broth. Continue cooking until all the liquid has evaporated. Off the
heat, add in a big spoonful of butter to bind the rice; check the
seasoning. Reduce the remainder of the two stocks with the thyme and the
24 girolles; remove the girolles after two minutes. Whisk a knob of
butter into the sauce and correct the seasoning. Cut the scallops in
half, dry well on paper towels; season with salt and pepper. Lightly
flour the scallops and saute them quickly in browned butter for
approximately 30 seconds, on one side only.

Assembling the Dish: Place the risotto in the centre of warmed plates
and arrange the scallops all around it. Garnish with the girolles and
nap with the sauce.

Christian Denis
Clos St.Denis
Belgium


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Cheers

Jim, in Yellowknife




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