Text 11866, 205 rader
Skriven 2008-08-11 09:17:00 av DAVE DRUM (1:123/140)
Kommentar till en text av MICHAEL LOO
Ärende: Re: picnic day
======================
-=> MICHAEL LOO wrote to ALL <=-
ML> Picnic food.
ML> Boiled peanuts (Shenk) - these had gone for a day or so in
ML> the crockpot. The texture wasn't to her liking, but I thought
ML> it was fine, the peanuts melting in the mouth to a smooth
ML> texture and pea soup taste. As we are all getting older and
ML> need someone to keep an eye on our sodium, she cut the salt
ML> down in half; I liked them done this way.
Tried those - I don't think that boiled p-nuts will ever be something I will go
out of my way to order, fix, or eat. Bv)= But, I tried them.
ML> Reubens (Janis) - very tasty, apparently a family favorite;
ML> I of course would have preferred fatty brisket, but these were
ML> made with healthy round (what is it with these lovelies keeping
ML> an eye on our diets?). The dressing was rather spunky, enhanced
ML> with some kind of horseradish I think and a "squizzle" of Asian
ML> hot sauce, sriracha or the like.
I'm with you on the brisket. But, the flavour was very good even if the texture
needed some he'p.
ML> Smoked turkey (Shipps) - not oversmoked, not oversalted. Nice
ML> balance. I of course went for the thigh meat and the skin but
ML> did sample the white meat, which was moist and tender but
ML> still not my thing.
Missed this so as to leave more dark meat for you. Bv)=
ML> Lasagne (Hafflys) - a very plain lasagne, no mozz, no meat,
ML> relatively little herb in the sauce; it seemed fine, though, the
ML> milligram or two I tried (I will generally not waste pills on
ML> ricotta, unless it's in a pot de creme or other dessert such as
ML> I often make when forced to cook at a party), and I understand
ML> that under the care of Matt and Alana the leftovers did not last
ML> long; it went well with
Missed this, too. You may (or may not) have noticed that I was "off my feed"
for me. I didn't try everything - and only small amounts of most thing I did
try. Of course when I stepped on the scales at my cardiologist's office Friday
I weighed a mere 280 lb ... so, I dropped 7# in the two weeks encompassing the
picnic.
ML> braciole (Hafflys) - round steak wrapped around stuffing
ML> (Ruth used whole wheat breadcrumbs; I would have used white
ML> for texture, and more seasoning, maybe even an onion, but then
ML> I didn't have an Italian mother-in-law looking over my shoulder
ML> when I learned to make this dish) - I had a couple slices; and
Tried a bit of Georgia's sample. Pretty good.
ML> meatballs (Hafflys) - good, but rather healthy-tasting, as
ML> the beef was lean and the turkey was leaner; I'd have used
ML> ground chuck and cholesterol be darned; also would use white
ML> breadcrumbs.
Missed on these ... didn't want to deprive Charlotte. Bv)=
ML> Dashi and miso soups (Shenk) - I tasted both, and they were
ML> authentic, but I thought, with Italian food?, and didn't have
ML> more than a spoonful of each. Anyhow, I am not a soup person.
I am - but, I must have been looking the other way or something when they came
around. Oh, well. I have tried both in other venues.
ML> Boiled taro (Shenk) - what can I say. It was good, in an
ML> elemental get-those-calories way. If we had been hungry,
ML> I'd have restewed them with soy and garlic and some meat
ML> presence or perhaps made hash-brownish substance out of them.
ML> She suggests making cream soup (very fusion), for the haoles.
ML> I wouldn't, preferring a more present presence.
Was that the "sort-of-like" boiled potatoes stuff that was actually spuds? Kind
of bland and mushy, if so - and crying out for salt or something to add
lavour.
ML> Pork roast (me, ingredients from Janis) - someone had asked
ML> for Chinese roast, so I marinated a nice loin roast in, h'm,
ML> rice wine, hoisin, garlic (lots), ginger, cinnamon (a little),
ML> cumin (a little), and soy; then it went onto Shenk's rotisserie,
ML> where it went round for 1 hr 25 (cut down 15 or 20 from what it
ML> would normally be, but I like pink pork, and as this was from an
ML> organically and sustainably raised pig, I felt no danger of
ML> ingesting trichinae, heavy metals, pesticides, hormones, or bad
ML> karma and felt free to cook it a little pink). I think it came
ML> out well, especially the cracklings - I trimmed off the outer
ML> sheet and cut it up and let people fight for it; then the fat
ML> cap got sliced and rendered, sort of like bacon. It had to
ML> have been decent - even the porkophobe Stephen said he liked it.
Oh yes. Quite nice. And the Saturday afternoon plate of carmelised skin got
laid to waste by moi ... one of my few overindulgences the whole picnic. It was
rather like the Granny Goose potato chip add - "No one can eat just one!"
ML> Baby bok choy with potatoes (Shenk) - cooked on top of the
ML> rotisserie using the rising heat. I thought these were too lean;
ML> should maybe have basted them with some of the pig fat.
ML> Weyerbacher Old Heathen imperial stout (I showed the label to
ML> the Hafflys, who were not impressed) had lovely coffee and
ML> chocolate flavors along with the maltiness and hops; it went
ML> nicely with the food.
ML> Dogfish Head India Brown Ale - if I'd closed my eyes, I'd have
ML> thought it a Belgian ale (I don't like most Belgians, but the
ML> brown ales are classic); and in fact it was very similar to the
ML> Corsendonk brune that I tasted side by side with it - both
ML> rich and molassesy, moderate hopping, medium to heavy body. Both
ML> had that fine effervescence that I don't care for.
Missed most of the brewskis - having only the single Gennessee Cream Ale -
which may have been an ale - but, missed on the "cream" part. Almost
pre-skunked in a manner reminiscent of Miller High Life.
ML> Dessert:
ML> Tiramisu (Janis) was pretty classic, which is no surprise as
ML> Janis is Sicilian by origin. Mine may not be as good as hers,
ML> and I like mine a lot.
Probably the best tiramisu I have had. Ever.
ML> Pecan pie (Shipps) - this went under the title of sugar pie
ML> with pecans, and I have no idea what the difference is. It too
ML> was classic, and as I love pecan pie I courted disaster by
ML> having three (smallish) slices.
As noted elsewhere I limited myself it a half-piece when I wanted the whole
thing.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pecan Torte W/Strawberries & Cream
Categories: Cakes, Fruit, Dairy, Desserts, Nuts
Yield: 11 servings
1 1/4 c Pecans
3 1/2 tb Matzo cake meal
1 c + 3 tb sugar
7 lg Eggs; separated, room temp
2 ts Fine grated fresh lemon
- zest
1 tb Fresh lemon juice
1/4 ts Salt
1 1/2 c Chilled heavy cream (opt)
3/4 pt Strawberries, sliced
- lengthwise
Special equipment: a 10" by 4" (12-cup) angel food cake
pan with removable bottom
A wonderful welcome to spring, this butter and oil free
torte gains its richness from pecans. If you want to keep
the cake pareve, or if you intend to serve it several times,
leave it unfrosted.
Preheat oven to 350°F.
Pulse pecans, cake meal, and 3 tablespoons sugar in a food
processor until nuts are very finely chopped.
Beat yolks and 1/2 cup plus 2 tablespoons sugar in a large
bowl with an electric mixer on high speed until pale and
very thick. Stir in lemon zest and juice.
Beat whites with salt in another bowl with cleaned beaters
on high speed until soft peaks form. Gradually beat in 5 tb
sugar and beat until whites just hold stiff, glossy peaks.
In 3 batches, alternately fold nut mixture and whites into
yolk mixture. Spoon batter into ungreased pan and smooth top.
Bake cake in middle of oven until golden and a tester comes
out clean, about 1 hour. Cool in pan, upside-down, 2 hours.
(If pan has “legs,ö stand it on those. Otherwise, invert pan
over neck of a bottle.)
Turn pan right side up, then run a long thin knife around
outer edge of cake with a smooth (not sawing) motion. Loosen
center in same manner. Remove outer rim of pan and run knife
under bottom of cake to release. Invert cake onto a cake
plate.
Beat cream with remaining tablespoon sugar until it just
holds stiff peaks. Spread evenly over top and sides of cake
and arrange strawberries on top. Serve chilled.
Recipe by Faye Levy
April 2000 | Gourmet
Serves 10 to 12
Meal Master Format by Dave Drum - 14 June 2008
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