Text 8950, 100 rader
Skriven 2006-12-17 22:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Chook-Fil-A
===================
 -=> Quoting Carol Shenkenberger to Dave Sacerdote <=-

 CS> 'ladies bar' [...] 'watch MEN dance'.  (I'd rather not say
 CS> here what the first impression was but it was very thailandish

Having never been in the navy, I have lead a sheltered life and I can
only guess what you meant in both cases. [VBG]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant And Garlic Mousse
 Categories: Vegetables, Vegetarian, Tofu, Eggs
      Yield: 6 Servings
 
      1 tb Butter
      5    Japanese eggplants
      1 tb Kosher salt
      2 tb Olive oil
      8    Cloves garlic; pressed
      1    Onion; sliced
    1/2 lb Firm tofu
      2    Eggs
      1 sm Bunch
      2 ts Thyme
      1 ts Oregano
      1 ts Pepper
           Parsley
 
  Butter a 1 1/2-quart souffle dish or a 5-cup charlotte mold. Sprinkle
  with 2 teaspoons of the salt, and drain in a colander for 30
  minutes. Preheat oven to 350 degrees. Rinse and pat dry eggplant
  slices. Heat 1 tablespoon of the oil in a 14-inch skillet, and
  saute one half of the eggplant for 10 minutes over medium heat.
  Remove and repeat with remaining eggplant and oil. Add garlic and
  onion to eggplant, and cook for another 5 minutes. Place reserved
  eggplant and eggplant-onion-garlic mixture in a blender or food
  processor, and add tofu and eggs. Puree. Remove to a mixing bowl,
  and stir in parsley, thyme, oregano, remaining 1 teaspoon salt, and
  pepper . Place into buttered souffle dish, and bake until knife
  inserted in center comes out clean (40 minutes).
  
  Serving Ideas: Cut mousse into 6 pieces.
  
  NOTES: Slice eggplant into 1/2-inch-thick rounds. Cut each round
  into 6 to 8 pieces.
  
  Recipe By: 1995 Cole Group, Inc.
  From: Nancy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant Tomato Tart
 Categories: Vegetables, Eggs, Pies
      Yield: 6 servings
 
      1    Recipe tart dough
      4    Japanese eggplants
    1/3 c  Olive oil
           Salt
           Pepper
      3    Tomatoes
      2    Whole eggs
      1    Egg yolk
  1 1/2 c  Light cream or half-and-half
           Nutmeg
    1/2 c  Basil leaves, loosely packed
           -and thinly sliced
    1/2 c  Gruyere or Provolone, grated
 
  PREPARE THE TART DOUGH. Partially prebake it and set it aside. Preheat
  the oven to 450F. Slice the eggplants into rounds or diagonal pieces
  about 3/8-inch thick. Coat a baking sheet with a film of oil; then lay
  down the eggplant slices. Brush the surface generously with plenty of
  oil so the eggplant will not dry out; excess oil can always be blotted
  up later with paper towels. Season with salt and pepper and bake in a
  450F-to-500F oven until the eggplant slices are lightly browned and
  tender, but not completely soft, about 10 minutes each side--they will
  bake further in the tart. Bring a pan of water to a boil, plunge in
  the tomatoes to a count of 10, and immediately remove them to a bowl
  of cold water to stop the cooking. When they have cooled, peel them,
  then slice off ends, pull out the pulp and seeds with your fingers,
  then slice them into rounds as thick as the eggplant. (If the tomatoes
  are large, then cut the slices in half.) Set the oven heat at 375F;
  beat the eggs and the egg yolk together then whisk in the light cream.
  Add 1/2 teaspoon salt, several grindings of black pepper, a few
  scrapings of nutmeg, and the basil. Scatter the cheese over the
  surface of the partially baked crust. Loosely layer the eggplant and
  tomatoes over the cheese; then pour the custard over all. Bake the
  tart until the custard is set and the surface is golden--about
  35-to-40 minutes. Let it cool at least 10 minutes before serving. This
  tart would go nicely with a California pinot noir. Makes one 9-inch
  tart.
 
MMMMM

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