Text 5166, 131 rader
Skriven 2006-09-04 07:38:00 av Dave Drum (1:10/345)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: Garlic In Places
============================
On 09-03-06 hap newsom Scribbled to Dave Drum about RE: Garlic In Places

hn>-> ML>I always thought that the other Mediterraneans did pretty
hn>-> ML>well by their garlic. I admit there are lots of Spanish
hn>-> ML>dishes that the stinking rose never gets near, but the
hn>-> ML>Spaniards are quite enthusiastic for the stuff in its place.

hn>-> As am I. Most anyplace. I think it was David Rosengarten who made
hn>-> the  claim that the French use far more garlic than any of the
hn>-> other  Mediterranean countries. This has since been corroborated
hn>-> by statements  I have seen/heard from Mario Batali, Biba Gaggiano
hn>-> I and Lidia Bastianich.  realise that all but Rosengarten are of
hn>-> Italian lineage. Nevertheless,  if you discount American versions
hn>-> of Italian classics the statement has  a ring of truth to it.

hn>When I lived in France in the early 60's the town we lived in had a
hn>flea market

hn>every thursday...and to this day I can remember the garlic stall and
hn>all the  folks crowded around it buying enough garlic to last until
hn>the next week's  market day....and we are talking bout LOTS of
hn>garlic! I was amazed at it as  my folks cooked "southern" and that
hn>uses almost no garlic at all! It was a new  scent to me and boy was
hn>it powerful! And the fact that most Frenchmen  absolutely REEKED of
hn>it all the time didn't particularly endear it to me at first! 
hn>Buuuut I got used to it! 

That is probably why there is not a set of legends about vampires in 
France. I think most vampires hail from Rumania. Maybe someone ought to 
teach them to grow and eat garlic over there.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flo's Mango Shortcake With Fresh Coconut Ice Cream
 Categories: Emeril, Desserts, Cakes, I scream
      Yield: 12 servings
 
      6    Ripe mangos, peeled, cored
           And medium diced
      1 c  Sugar
      2 tb Chiffonade fresh mint leaves
        pn Black pepper

MMMMM------------------------FOR THE CAKE-----------------------------
      1 tb Plus 1/3 cup butter, at room
           Temperature
    1/3 c  Solid vegetable shortening
  1 3/4 c  Sugar
      3    Eggs, at room temperature
  2 1/4 c  All-purpose flour
    1/2 ts Salt
      3 ts Baking powder
      1 c  Milk
      1 ts Vanilla

MMMMM------------------FRESH COCONUT ICE CREAM-----------------------
      4 c  Half-and-half
      1 c  Sugar
     10 oz Package frozen coconut,
           Thawed
        pn Salt
      5    Egg yolks
 
  In a non-reactive saucepan, combine the half-and-half, sugar,
  coconut, and salt, over medium heat. Bring the cream to the boiling
  point and scald it. Remove from the heat. Beat the egg yolks in a
  bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten
  eggs, whisking in between each addition, until all is used.
  
  Pour the mixture into a saucepan, and cook, stirring, over medium
  heat, for 2 to 3 minutes, or until the mixture becomes thick enough
  to coat the back of a spoon. Remove from the heat and cool completely.
  
  Pour the filling into the ice cream machine and follow the
  manufacturer's
  
  instructions for churning time.
  
  For the Mangos: In a mixing bowl, mix all the ingredients. Cover with
  plastic wrap and let side while making the cake.
  
  Preheat the oven to 350 degrees F.
  
  Line a half sheet pan with parchment paper. Butter the entire pan
  with 1 tablespoon of the butter. For the Cake: Using an electric
  mixer, fitted with a paddle attachment, cream the 1/3 cup butter,
  shortening, and sugar together. Add the eggs, 1 at a time, and mix
  well. Sift the flour, salt and baking powder. Add the flour mixture
  alternately with the milk. Mix well. Add the vanilla.
  
  Pour into the prepared pan. Place in the oven on the middle rack. Bake
  until the top is golden and the cake springs back, about 30 minutes.
  
  Remove from the oven and cool for 5 minutes in the pan. Place a piece
  of parchment paper over the rack and carefully invert the cake onto a
  wire rack. Carefully remove the parchment paper on the bottom of the
  cake. Allow the cake to cool completely.
  
  Slice the cake into 24 equal pieces. Place 2 pieces of the cake in
  each serving bowl. Spoon some of the mango mixture over the cake.
  Place a couple of scoops of the ice cream on top of the mango mixture
  and serve.
  
  Yield: 12 servings
  Prep Time: 15 minutes
  Cook Time: 2 hours 30 minutes
  
  Recipe courtesy Emeril Lagasse, 2000; Episode #: EM1D47

  MM Format by Dave Drum; 25 April 2002

  Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
If government wants us to respect the law it should set a
better example!!!


... I think he's playing the lead violin part on a viola.

LABOR UNIONS - The folks who brought you weekends!!!
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