Text 14348, 109 rader
Skriven 2008-09-29 08:47:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Lima Beenz
======================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> But, I've never had Lima beenz presented as a part of succotash.
 DD> Must be a regional thing.

 DS> Funny you say that.  You got me curious, because every succotash I've
 DS> ever had has been lima beans and corn.  So I googled it, and found
 DS> mostly recipes calling for lima beans and corn - and a couple for
 DS> butter beans and corn, which isn't all that different.

 DS> And one recipe called "Indiana succotash" that called for green beans
 DS> and corn.

 DS> So I guess it is a regional thing.

OK. I had thought posible from the Carolinas since my forebears on my
Grandmother's side were mostly from the Carolina mountains. SO, my curiosity
aroused I went and looked at Recipe Source ... and got the same results you
got. 

I rather prefer my beenz and corn as separate dishes, though.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Summer Gazpacho
 Categories: Soups, Vegetables, Breads
      Yield: 4 servings
 
      2 lb Ripe tomatoes; peeled,
           - seeded
    1/2 lg English cucumber; peeled,
           - rough chopped
      1 ts Chopped garlic
      1    Generous tablespoon fine
           - chopped red onion
      4 ts Sherry vinegar + more to
           - taste
           Zest from 1 lemon
      2 ts Fresh lemon juice
    3/4 c  Artisan bread cubes; crusts
           - removed
           Kosher salt & fresh black
           - pepper

MMMMM-------------------------GARNISHES------------------------------
           Croutons
           Peeled cucumber; diced
           Minced red onion
           Halved Sungold or Sweet 100
           - tomatoes
           +=OR=+
           Chopped tomatoes (opt)
           Chopped parsley or cilantro
           - (opt)
           Creme fraiche
           +=OR=+
           Sour cream thinned w/milk to
           - consistency similar to the
           - soup (opt)
 
  The deliciousness of this cold, fresh soup depends on the
  quality of the tomatoes. Purchase tomatoes as ripe as
  possible, then use them quickly because refrigeration will
  rob them of their flavor and give them a mealy texture.
  
  Prepare the tomatoes: Bring a medium to large pot of water
  to boil. Meanwhile set up an ice bath (a bowl of ice with
  some water). Make an "X" through the tomato's skin on the
  bottom. Carefully place in the boiling water for a few
  seconds, just until the skin loosens. The riper the tomato,
  the less time it needs in the water. Immediately place the
  tomato in the ice bath to stop the cooking. Repeat with the
  rest of the tomatoes. When cool enough to handle, peel
  tomatoes and cut horizontally in half. Gently squeeze the
  halved tomatoes, removing and discarding most of the seeds.
  Rough chop the seeded tomatoes and set aside.
  
  Assembly: In a large food processor, blend together — in
  batches if necessary — the tomatoes, cucumber, garlic,
  onion, 4 teaspoons vinegar, 1/2 teaspoon lemon zest, lemon
  juice and 1/2 cup bread cubes (to add thickness and body).
  
  Season to taste with Salt & pepper. Check flavor and
  consistency; blend in more sherry vinegar, lemon zest and
  bread as desired.
  
  Cover and chill in refrigerator until ready to serve. Taste
  and adjust seasoning once more before serving. Divide soup
  into chilled bowls and garnish, or allow guests to garnish
  their own bowl.
  
  Serves 4
  
  Note: The creme fraiche will "float" on top of the soup if
  both are similar in consistency. Otherwise, the heavier
  creme fraiche will sink to the bottom of the bowl, though
  it will taste just as lovely.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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