Text 4577, 121 rader
Skriven 2006-08-20 12:30:17 av Carol Shenkenberger (6:757/1)
   Kommentar till text 4512 av JIM WELLER (1:123/140)
Ärende: Re: Anchovy grilled Salmon
==================================
*** Quoting JIM WELLER from a message to DALE SHIPP ***

 DS> here is one that raises some questions in my mind, mainly -- why do
 DS> that to a good piece of fish?

 DS> Title: Anchovy grilled Salmon Steaks

JW> I think the two flavours would clash but anchovies can add a nice
JW> flavour to lean, bland white fleshed fish. Just mash a single anchovy
JW> fillet into a Mixture of oil and butter to saute fish in. It will add
JW> subtle unami flavour to the fish that most people won't recognize as
JW> anchovy at all. It was the house secret at a little place I ate in onc
JW> in Daytona Beach.

Thats the exact same idea as my Patis squizzle if you didnt realize it.  A
little is just right.  Too much and it's yukky.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Olive Fougasse - Breadmaker
 Categories: Breadmaker
      Yield: 2 Loaves
 
      1 tb Bread machine yeast
  2 1/2 c  Bread flour
      2 ts Sugar
    1/4 ts Salt
    1/2 c  Warm milk
    1/2 c  Water
    1/4 c  Fruity olive oil, + extra
           -for coating the dough
    1/3 c  Chopped Nicoise or green
           -olives
 
  Combine the yeast, flour, sugar, salt, milk, water and 1/4 cup olive
  oil in the bread machine pan and process on the dough setting. At the
  end of the cycle, turn out the dough onto a lightly floured board and
  knead in the olives. Turn the bread pan over the dough and let it
  rest for 15 minutes.
  
  Divide the dough into two equal pieces and roll each piece into an 8
  ~by-10-inch rectangle. Place each rectangle on a parchment
  paper-covered baking sheet. Make two rows of 6 to 8 evenly spaced
  diagonal slashes, cutting all the way through the dough. Open these
  slits by pulling them well apart with your hands. Coat the flatbreads
  with olive oil and set aside to rise until the dough is puffed, about
       20    minutes.
  
  Preheat the oven to 375 F. After the breads are puffy, bake in the
  hot oven for 15 to 20 minutes, or until golden brown. Cool on a rack.
  These are best eaten the day they're made, but they can be stored in
  plastic wrap.
  
  Two 8-by-10-inch flatbreads
  
  NOTE:  This olive-rich is rolled into aangle and thenslashed with a
  knife to form traditional patterns. The sunburst is popular, or a
  tree branch, a moon, or a sunflower. You won't need butter with this
  olive oil -drenched bread. It's a perfect accompaniment to salade
  Nicoise. Use dough setting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Blue Ribbon Rye Bread
 Categories: Breadmaker
      Yield: 1 Loaf
 
MMMMM------------------------1 POUND LOAF-----------------------------
    1/3 c  Spring water (75-80 F.)
      2 tb Fresh orange juice
  1 1/2 c  White bread flour
    1/2 c  Rye flour
  1 1/2 tb Dry nonfat milk
      2 ts Butter, at room temperature
      1 ts Rapid-rise yeast
           Or
      2 ts Active dry yeast
    1/2 ts Dried orange peel
      1 ts Fennel seeds

MMMMM----------------------1 1/2 POUND LOAF---------------------------
      1 c  Spring water (75-80 F)
    1/4 c  Fresh orange juice
  2 1/4 c  White bread flour
    3/4 c  Rye flour
      2 tb Dry nonfat milk
      1 tb Sugar
      2 tb Butter, at room temperature
      2 ts Rapid-rise yeast
           Or
      1 tb Active dry yeast
    3/4 ts Dried orange peel
  1 1/2 ts Fennel seeds
 
  Yield: 1  lb. =  8 slices
    1 1/2    lb. = 12 slices Source:Heartland Cooking Breads/Giedt
  
  *Note: Recipe works best on regular bake cycle
  
  1. Put all ingredients except dried orange peel and fenne seeds in the
  bread pan and assemble the bread machine according to manufacturer's
  instructions.
  
  2. Select regular, rapid or delayed bake cycle and light crust
  setting.
  
  3. After the first beep or towards the end of the first nead, add the
  dried orange peel and fennel seeds, following your bread machine's
  instructions for raisin bread. Bake and cool as directed.
  
  1 slice:129 cal,4g protein,3g total fat (1.5g saturated),22g carbo,
  29mg sodium,6mg chol,2g dietary fiber
 
MMMMM

                                       xxcarol

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