Text 4486, 77 rader
Skriven 2006-08-18 01:20:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av BjöRn ForsströM
Ärende: Re: Hello
=================
 -=> On 08-17-06  11:25,  Björn Forsström <=-
 -=> spoke to Dale Shipp about Hello <=-

 BF>> We only use this computer foe Fido so this is the way it's going to be.
 BF>> Sorry.
 
 DS>   No need to appologize -- just keep reminding us that you are Carina,
 DS>   not Björn :-}}

 BF> Do you have something against me?   :-)    (Björn)
 
   Not at all -- we welcome you both.  But we do like to know who we are
   talking with.

 BF> Would you like to have a recipe on a genuine Swedish dish calld
 BF> Janssons Frestelse?

 BF> Carina

 I just checked our data base and found a copy.  Is the version you make
 like this one?  We've not tried it.   Many folks would find the
 anchovies a bit of a strong flavor for them.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jansson's Frestelse (Jansson's Temptation)
 Categories: Vegetable, Side dish, Swedish, Casserole
      Yield: 4 servings
 
      7 md Boiling potatoes; peeled &
           -cut into 2" X 1/4" strips
  2 1/2 tb Butter
      2 tb Vegetable oil
      2 lg (to 3) yellow onions; thinly
           -sliced (4 cups)
     16    Flat anchovy fillets;drained
           White pepper
      2 tb Fine dry bread crumbs
      2 tb Butter; cut into 1/4" bits
      1 c  Heavy cream
    1/2 c  Milk
 
  Preheat oven to 400F.  Place the potato strips in cold water to keep
  them from discoloring. Heat 2 tablespoons of butter and 2 tablespoons
  of oil in a 10-12" skillet; when the foam subsides, add the onions
  and cook 10 minutes, stirring frequently, until they are soft but not
  brown.
  
  With a pastry brush or paper towels, spread a 1 1/2 to 2-quart
  souffle or baking dish with the remaining half tablespoon of butter.
  Drain the potatoes and pat them dry with paper towels. Arrange a
  layer of potatoes on the bottom of the dish and then alternate layers
  of onions and anchovies ending with potatoes. Sprinkle each layer
  with a little white pepper. Scatter bread crumbs over the top layer
  of potatoes and dot the casserole with the 2 tablespoons of butter
  cut into bits. In a small saucepan, heat the milk and cream until it
  barely simmers, then pour over potatoes.
  
  Bake in the center of the oven for 45 minutes or until the potatoes
  are tender when pierced with the tip of a sharp knife and the liquid
  is nearly absorbed.
  
  Serves 4-6
  
  Source: Time/Life Foods of The Word, The Cooking of Scandinavia, 1968
  Typed by: .\\ichele
  From: Michele Stewart                 Date: 07-05-94
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:49:14, 17 Aug 2006
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