Text 5742, 90 rader
Skriven 2006-09-22 01:20:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Crab Apples
===================
 -=> On 09-21-06  14:54,  Dave Sacerdote <=-
 -=> spoke to Michael Loo about Minimalism <=-

 DSac> I agree that organization is key; Maryanne and I often travel with
 DSac> minimal cooking equipment, but excellent results can be had with
 DSac> a few carefully chosen utensils.

  That reminds me of something I have been meaning to mention to you.
  You do a fair amount of canning, etc.  We have a tree in our front
  yard that the traveling salesman called a "Chinese Beauty Tree" when
  he sold it to us 35+ years ago.  In reality, it is a double blossom
  crab apple tree.   Looks very pretty in the spring.   This year, it is
  having a prolific crop of crab apples.  They started dropping early
  August, and are still coming down.   If we did not rake or blow them
  up, they might be a solid coat several layers deep under the drip zone
  of the tree.

  Are they something that you could use in canning?  I seem to recall
  crab apple jelly and/or relishes.   I doubt that you would use dropped
  fruit, but it would be an easy task next year to put out a cloth and
  shake the limbs if you were interested in trying something.

  Chipmunks, squirrels and deer are chowing down on them, but really
  aren't making much of a dent:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Middle Eastern Ratatouille With Grilled Chicken Breast
 Categories: Poultry
      Yield: 6 Servings
 
MMMMM------------------------RATATOUILLE-----------------------------
      3 tb Olive oil
      2 lg Onions, -- chopped
      4    Cloves garlic, -- peeled and
           Finely ch
  2 1/2 lb Eggplant, -- peeled and cut
           Into
     28 oz Can Italian plum tomatoes
      2    Zucchini, -- cut into 1-inch
           Cube
      2    Yellow squash, -- cut into
      1    Inch cube
    1/2 ts Ground coriander
    1/4 ts Cayenne
    1/2 ts Cinnamon
    1/4 ts Ground cloves
           Grated peel of 1 orange

MMMMM-----------------MARINATED CHICKEN BREASTS----------------------
    1/4 c  Olive oil
    1/4 c  Fresh lemon juice
    1/2 ts Ground cumin
           Salt and freshly-ground
           Black pepper
      8    Boneless, skinless chicken
           Breasts
 
  For ratatouille: Heat oil in a large Dutch oven. Add onions and garlic
  and cook, stirring constantly, until they begin to soften. Add
  eggplant and cook, stirring, 3 to 5 minutes. Add tomatoes, zucchini,
  squash, spices and grated peel. Bring to a boil, reduce heat, and
  simmer over low heat 50 to 60 minutes. Let stand at room temperature
  for up to an hour, refrigerate for up to 3 days, or freeze. Serve hot
  or at room temperature.
  
  For the chicken breasts: In a small mixing bowl whisk together oil,
  lemon juice, cumin, and salt and pepper, to taste. Pour over chicken
  breasts and marinate 1/2 hour or overnight. When ready to serve, drain
  and grill over hot coals or under a hot broiler until just done, 3 to
  4 minutes per side. Mound ratatouille on each plate and top with a
  grilled breast.
  
  Yield: 6 to 8 servings.
  
  Recipe By     : NATHALIE DUPREE SHOW#ND7021
  
  From: Meg Antczak                     Date: 06-18-96
  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:54:35, 22 Sep 2006
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)