Text 4000, 104 rader
Skriven 2006-08-01 22:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Happenings
==================
 -=> Quoting Dave Drum to Sean Dennis <=-

 DD> On 07-29-06 SEAN DENNIS Scribbled to DAVE SACERDOTE about Happenings
 
 DD> Here's a dandy - take an egg bread recipe and substitute a packet of
 DD> the cheezoid stuff from a generic box of "mac 'n cheeze" for part of
 DD> the flour. and add a teaspoon of McCormicks Italian Seasoning to the
 DD> mix. 

I concur. Another variation: powdered cheese, dehydrated onion chips and
garlic powder.

 DD> Almost better than sex.

I wouldn't go that far.

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

     Title: Crab Salad With Green Apple Gelee
Categories: French, Crab
  Servings: 4

      4    Granny smith apples, cored
           and halved
    1/2    apple cut into tiny dice,
           the remainder coarsely
           chopped
        pn vitamin C powder
      1    lime, segments only, cut
           into tiny dice
      1    sheet gelatin or
    1/2 ts powdered gelatin, softened
           in
      1 TB cold water and then
           dissolved over heat
           THE CRAB AND SALAD:
      1 lb peeky-toe or other
           best-quality fresh crabmeat
           picked through to remove any
        sm pieces of shell or
           cartilage
           freshly squeezed lemon
           juice
           extra-virgin olive oil
           salt and freshly ground
           white pepper
      1    head frisee, white and light
           yellow parts only,
           washed and dried, or tender
           center escarole leaves,
           washed and dried
      2 TB walnuts, toasted and roughly
           chopped

The Gelee: Put the apple chunks in the container of a food processor and
whir, scraping down the sides of the container as needed, until the
apples are finely pureed. Add the vitamin C powder to the puree (this
will keep the apples from blackening) and blend to mix. Line a strainer
with a double thickness of damp cheesecloth, set the strainer over a
bowl and pour in the puree, allowing it to drip through the strainer.
When it looks as though all the liquid has gone through the strainer,
press against the solids to extract whatever liquid remains. Pour off 1
cup of the juice and save the leftovers to thin the remoulade, if
necessary. (If it?s not necessary, drink the juice: Fresh apple juice is
a treat.) Drop the gelatin into a bowl of cold water to soften.
Meanwhile, warm 1/4 cup of the apple juice in a small saucepan, then
stir in the softened gelatin. When the gelatin is dissolved, mix it into
the remaining 3/4 cup of strained juice and stir in the diced apple and
lime. Chill until the gelatin sets and the gelee is syrupy. Keep the
gelee covered in the refrigerator until needed.

The Crab and Salad: Toss the crab meat very gently (you don?t want to
crush or shred it) with a little lemon juice and olive oil and season to
taste with salt and pepper. Do the same with the frisee.

To Serve: For each serving, place a 2 3/4-inch ring mold in the center
of a shallow soup plate. Divide the crab meat among the molds and top
each with about a tablespoon of remoulade. Arrange a few slivers of
celery stalk and celery root over the remoulade and then carefully
remove the ring. Alternatively, you can just mound the ingredients, in
layers, in the center of each soup plate. Either way, spoon some of the
gelee with the small pieces of apple and lime around the little tower of
crab. Finish with a bouquet of frisee, sprinkle with toasted nuts and
serve immediately.

Daniel Boulud
Daniel
United States


MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... The Web isn't better than sex but sliced bread is in serious trouble
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