Text 5492, 77 rader
Skriven 2006-09-14 10:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Larb 240
================
 DD> I got to wondering as Larb looked familiar. So, I went digging through
 DD> my recipe base ... and it turns out that I have made and enjoyed it. 

Memory is a lovesome thing, God wot.

 DD> Although the recipe you sent up makes a big amount for one person. I
 DD> also (since I was suiting myself) put some chopped fresh Thai hots
 DD> into  the mix.    Bv)=

Do what you will. One of the recipes I posted contained an
unconscionable amount of celery; in real life I'd take one
small stalk tops, cut it into the tiniest cubes possible,
and use it merely as a trace ingredient.

 -=> Dave Drum said to Joan Macdiarmid <=-

 DD> These mugs - www.driverguide.com. - have helped me out a number of 
 DD> times. Registration is required, but, it's free and they don't (a) bug
 DD> you or (b) put your e-mail addy out to spammers. They have hundreds of
 DD> thousands of device drivers and a pretty decent search engine to sort 
 DD> through them all.

Thanks much for this. I have never been able to figure
out which of these sites are on the up-and-up and which
lie in wait ready to inject my system with the latest
and greatest viruses and spyware.

LEEK AND SHIITAKE BREAD PUDDING
cat: veg
serves: 6

4 md leeks, trimmed, halved lengthwise and washed
4 Tb butter, more for pan
Kosher salt
Freshly ground black pepper
7 oz shiitake mushrooms, brushed and halved (quartered, if large)
3 c milk
1 clove garlic, crushed
8 sl day-old semolina bread (1/2" thick)
3 eggs
1/2 c heavy cream
1 pn ground coriander

Oven at 350 degrees. Cut leeks diagonally into 2" sections; cut
off bottom 1/2" at root end, and discard. In large saute pan,
melt butter over medium-low heat. Add leeks, season with salt
and pepper, and cover. Simmer over low heat until leeks are
just tender but not mushy, 10 min. Add mushrooms, toss to coat,
and cook until tender, about 5 min. Uncover; cook off all but
2 Tb liquid. Check seasoning; set aside.

In small pan, heat milk over medium-high heat. Season with salt
and pepper. When bubbles form around edge, remove from heat,
and add garlic. Place bread in a bowl, and pour milk over.
Let soak for 10 min.

In small bowl, whisk eggs and cream. Season with salt, pepper,
and coriander.

Bring pot of water to boil. Place roasting pan large enough to
hold medium oval casserole in oven. Butter the dish. Using spatula,
lift slice of bread from milk, and drain well. Press bread up
against end of dish so that it comes up sides. Spoon some leek
mixture over. Place second bread slice atop first, covering 2/3 of
it. Repeat with all the bread and leek mixture. Layers should be
snug, with slices looking like fallen dominoes. Discard milk and
garlic.

Whisk cream and eggs again; pour evenly over bread and leeks. Put
casserole in roasting pan; pour boiling water to come halfway up
sides. Bake for 40 min, until pudding is set at edges but still
a little wet in middle. Increase oven setting to 375F; bake 10
min more to set middle and to crisp top.

NY Times 10-6-99
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