Text 8426, 89 rader
Skriven 2006-12-04 20:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: thejapanesecookingclub
==============================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW> I haven't seen anything there yet. Did you join the right one?
 
 JW>         thejapanesecookingclub-subscribe@yahoogroups.com

 CS> Not sure, I joined it 'online' or thought I did it right.  Possibly
 CS> waiting to  be 'validated' or something?

I'm the one who validates membership requests. And I haven't seen
anything yet. So try joining again.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: An Andalucian Aspic
 Categories: Spanish, Squid, Mussels, Shrimp, Wine
      Yield: 4 Servings
 
    175 g  Canned cooked squid or baby
           -octopus; (6oz)
    200 ml Sweet white wine; (7 fl oz)
    1/2 ts Salt
      6    Black peppercorns
      1    Bay leaf
      2    Parsley stalks; (2 to 3)
      1    Garlic clove; chopped
    125 g  Cooked shelled mussels;
           -(4oz)
    125 g  Cooked shelled prawns; (4oz)
    1/2 sm Red pepper
      1    25 grams long grain rice;
           -(1oz)
           A generous handful of
           -coarsely chopped
           ; fresh parsley
      1    Sachets of powdered
           -saffron; according to taste
           (1 to 2)
      2 pk Aspic powder
 
  1. Cut the squid into 1 cm (1/2-inch) rings; leave the baby octopuses
  whole. Pour over the wine, add the salt, peppercorns, bay leaf,
  parsley stalks and garlic and simmer gently for 2 minutes.
  
  2. Add the mussels and prawns and turn off the heat immediately. Allow
  to cool. strain and reserve the liquid.
  
  3. Cut the pepper into thin, even strips and blanch these for 1 minute
  in boiling water; drain and refresh them under cold running water, and
  pat dry.
  
  4. Cook the rice in boiling, salted water until tender but not soggy;
  drain it and spread it out on a plate to steam dry.
  
  5. Stir the parsley into the cooked rice, with the pepper strips. Make
  up the reserved cooking Liquid to 750 ml (11/4 pints) with water, add
  the saffron powder, sprinkle over the aspic powder and heat gently,
  stirring until dissolved. Stir the seafood into the rice mixture,
  discarding the bay leaf and other seasonings.
  
  6. Rinse a 1kg (2lb) loaf tin with cold water and pour in enough aspic
  liquid to cover the bottom. Chill until set.
  
  7. Spoon in half the rice mixture and pour over half the liquid. Chill
  until just beginning to set but not yet firm. Carefully spoon in the
  remaining mixture, giving the tin a shake and several taps to ensure
  that the liquid penetrates thoroughly.
  
  8. Chill until set. Unmould and serve in slices, perhaps with a garlic
  mayonnaise spiked with a dash of hot paprika.
  
  NOTES : Paella is Andalucia''s equivalent of the Sunday joint. Based
  on ancient styles of cooking, it combines poultry, seafood and
  vegetables with saffron rice. Here, just seafood is used to make a
  superbly colorful and tasty reminder of Spanish sojourns.
 
MMMMM

Cheers

Jim, in Yellowknife




... I dislike soy milk; it tastes exactly like what it is, bean juice.
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