Text 8022, 123 rader
Skriven 2006-11-26 10:28:00 av Dave Drum (1:10/345)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Quiet
=================
On 11-23-06 Dale Shipp Scribbled to Dave Drum about Re: Quiet

DS> DD> Golf used to be a rich person's game. Now there are millions of
DS> DD> poor  golfers.

DS>  Who get poorer with each game:-}}   Golf has gotten to be pretty
DS>  expensive.

Not for me. Putt Putt is still U$2.50 for 18. About what real pasture 
pool was for 9 when I quit golfing (not including balls and club rent) 
because the guys who talked me into trying golf quit asking me to go 
with them. Apparently what they didn't like that was that I was getting 
around the Par 36 course (9 holes) we visited in 40 or 41. Or the 18 
hole course we used once in a while in the low 80s. All with rented 
clubs.   Bv)=

I think the greens fees for the two (public) courses mentioned above are 
currently U$18 and U$30. Cart rental extra.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Soup With Red Pepper Mousse
 Categories: Squash, Soups
      Yield: 8 servings
 
MMMMM---------------------------MOUSSE--------------------------------
     12 oz Jar roasted red peppers;
           -drained, rinsed, patted dry
      1 tb Extra-virgin olive oil
      1 ts Sherry vinegar
    1/4 ts Hot smoked paprika
    1/4 ts Salt
    1/2 ts Unflavored gelatin
      2 tb Water
    1/3 c  Chilled heavy cream

MMMMM----------------------------SOUP---------------------------------
      5    Carrots, chopped (1 1/2
           -cups)
      1 lg Onion, chopped
      2 cl Garlic; minced
      1    Turkish or 1/2 California
           -bay leaf
      3 tb Extra-virgin olive oil
  4 1/2 lb Pumpkin or butternut squash;
           -seeded, peeled, and cut
           -into 1-inch pieces (9
           -cups)
      1 ts Salt
    3/4 ts Ground cumin
    1/4 ts Black pepper
      5 c  Chicken broth (40 fl oz)
  3 1/2 c  Water
 
  Accompaniment: onion-rye flatbreads
  
  Make mousse:
  
  Purée peppers, oil, vinegar, paprika, and salt in a
  blender or food processor until very smooth.
  
  Sprinkle gelatin over water in a 1-quart heavy saucepan
  and let stand 2 minutes to soften. Heat mixture over low
  heat, stirring, just until gelatin is dissolved. Remove
  from heat and whisk in pepper purée 1 tablespoon at a time.
  
  Beat cream in a bowl with an electric mixer at medium
  speed until it just holds soft peaks. Fold in pepper
  mixture gently but thoroughly, then cover surface of
  mousse with plastic wrap and chill until set, at least
  2 hours.
  
  Make soup while mousse chills:
  
  Cook carrots, onion, garlic, and bay leaf in oil in a 6
  to 8-quart heavy pot over moderate heat, stirring
  occasionally, until vegetables are softened, 5 to 6 min.
  Add pumpkin, salt, cumin, and pepper and cook, stirring
  occasionally, until pumpkin begins to soften around
  edges, about 15 minutes. Stir in broth and water and
  bring to a boil, then reduce heat and simmer, covered,
  until vegetables are very tender, 35 to 45 minutes.
  Discard bay leaf.
  
  Blend soup in batches in cleaned blender until smooth (use
  caution when blending hot liquids), transferring to a bowl.
  
  Just before serving, return soup to pot and reheat over low
  heat. Ladle soup into bowls and top each serving with 1 1/2
  tablespoons mousse.
  
  Cooks' notes:
  
  Soup can be made 3 days ahead and cooled, uncovered, then
  chilled, covered. Reheat as directed above.
  
  Mousse can be chilled up to 2 days.
  
  Makes 8 to 10 servings (about 14 cups).
  
  Gourmet; November 2004
  
  MM Format by Dave Drum - 02 November 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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