Text 10071, 86 rader
Skriven 2008-07-03 09:23:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Chowder
===================
-=> DAVE SACERDOTE wrote to DALE SHIPP <=-

 DS> Go wave your red flag in front of a different bull; I'm
 DS> done being trolled.  Game over.

You are not being trolled. It is simply impossible to defend the indefensible.

IOW you cede the field to the forces of righteousness. Game over. Good guys win
by forfeit.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Savory Spinach And Artichoke Bread Pudding
 Categories: Greens, Cheese, Puddings
      Yield: 11 servings
 
    1/4 c  Extra-virgin olive oil
  2 1/2 lb Spinach; washed (3 cups
           - cooked and rough chopped)
      2 c  Chopped yellow onions
      1 tb Rough chopped garlic
      1 tb + 2 ts Italian seasoning
  2 1/2 ts Salt
  1 1/4 ts Fresh ground black pepper
      3 cn (8 1/2 oz ea) quartered
           - artichoke hearts; tough
           - outer leaves removed
      6 lg Eggs
      3 c  Heavy cream
      2 c  Milk
      2 tb Fresh lemon juice
     14 c  Day-old French bread; 1"
           - cubes, abt 1 loaf
      1 lb Brie; rind removed, in 1/2"
           - cubes
    1/2 c  Freshly grated Parmesan
    1/4 c  Minced fresh parsley leaves
 
  Preheat the oven to 350 degrees F. Grease a 9 by 13-inch
  baking dish with 1 tablespoon olive oil.
  
  Bring a medium pot of water to a boil. Add the spinach and
  cook until just wilted, about 30 seconds. Drain and rinse
  with cold water. Once cool, squeeze as much water from
  spinach as possible then roughly chop and reserve.
  
  Heat 1 tablespoon olive oil in a large skillet over med-high
  heat. Add the onions and cook until golden brown and tender,
  about 5 minutes. Add the garlic, 2 teaspoons of Italian
  seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and
  cook, stirring, until the garlic is fragrant, about 30 sec.
  Add the artichokes and cook, stirring, another 2 minutes.
  Remove from the heat and reserve.
  
  Combine the eggs, cream, milk, lemon juice, remaining 1
  tablespoon Italian seasoning, remaining 2 teaspoons salt,
  and remaining 1 teaspoon pepper in a large bowl. Whisk to
  combine. Add the bread, spinach, artichoke mixture, brie,
  1/4 cup Parmesan, and parsley and stir to combine. If bread
  does not absorb all of liquid immediately then let rest
  until this happens, about 20 minutes.
  
  Pour the bread pudding mixture into the prepared dish.
  Sprinkle remaining 1/4 cup Parmesan over the top and drizzle
  with remaining 2 tablespoons olive oil. Bake until firm in
  the center and golden brown, about 1 hour. Serve warm.
  
  Recipe courtesy Emeril Lagasse, 2004
   
  Prep Time: 15 minutes
  Inactive Prep Time: 20 minutes
  Cook Time: 1 hour 10 minutes
  Yield: 10 to 12 servings
  
  Episode#: EE2E01
  Copyright © 2006 Television Food Network, G.P
  
  Meal Master Format by Dave Drum - 17 April 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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