Text 8028, 92 rader
Skriven 2006-11-26 11:15:00 av Dave Drum (1:10/345)
     Kommentar till en text av DALE SHIPP
Ärende: Some Punkins
====================
On 10-18-06 Dale Shipp Scribbled to Glen Jamieson about Re: STUFF 419  

DS> DS> 16 oz Pumpkin (1 can)

DS> GJ> Can't say that I have ever seen canned pumpkin...

DS>  It is quite common here.   I'd guess that 90% or more of the people
DS>  who make something with pumpkin (e.g. soup, pie) use canned
DS>  pumpkin. These same people only think of the fresh pumpkin as
DS>  something to carve into a crazy face for Halloween.

I am forever amazed at the great numbers of people who pay no attention 
to the differences between pumpkin and pumpkin pie filling. And then 
wonder why their dishes wind up really screwed.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Portobello Mushrooms W-Ratatouille & Spinach
 Categories: Mushrooms, Greens, Squash
      Yield: 4 servings
 
      1 c  Chopped onion
      5 ts Minced garlic
      1 tb Plus 3 teaspoons olive oil
           -(preferably extra-virgin)
      1 lb Eggplant; trimmed, peeled,
           -in 1/2" pieces
      2 c  1/2" pieces zucchini
      1 c  1/2-inch pieces red bell
           -pepper
      2 tb Tomato paste
      2 ts Red wine vinegar
      1 ts Chopped fresh thyme
           Pn cayenne pepper
      4    Portobello mushrooms; (4"-5"
           -diameter) stems removed
    1/4 c  Chopped Italian parsley
     10 oz Package ready-to-use spinach
           -leaves
 
  An innovative presentation from Flagstaff House Restaurant
  in Boulder, Colorado. Chef Mark Monette always offers a few
  meatless main dishes alongside his game and fish specialties.
  He serves rice with this one to catch the juices from the
  ratatouille.
  
  Preheat oven to 350°F. Mix onion, 3 teaspoons garlic and 1
  tablespoon oil in large ovenproof pot. Cover; cook over
  med-low heat until onion is very tender, stirring often,
  about 15 minutes. Stir in eggplant; cover and cook 10 min,
  stirring often. Stir in next 6 ingredients. Season with salt
  and pepper. Cover; bake until vegetables are very tender,
  about 30 minutes.
  
  Heat 2 teaspoons oil in large nonstick skillet over medium
  heat. Add mushrooms, rounded side down. Cook until bottoms
  are golden, about 10 minutes. Turn mushrooms over; cook
  until just tender, about 6 minutes. Sprinkle with parsley
  and 2 teaspoons garlic; cook until mushrooms are very
  tender, about 5 minutes.
  
  Meanwhile, heat 1 teaspoon oil in large nonstick skillet
  over medium heat. Add spinach; stir until wilted, about 2
  minutes. Divide spinach among 4 plates. Top each with 1
  mushroom, rounded side down. Fill mushrooms with
  ratatouille.
  
  Serves 4.
  
  FROM: Bon Appétit, September 1997
  
  MM Format by Dave Drum - 11 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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