Text 15987, 82 rader
Skriven 2008-11-02 15:24:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: OKRA  81031
=======================
-=> Glen Jamieson wrote to Dave Sacerdote <=-

 GJ> qualities.  Now I always test each pod for tenderness by gently
 GJ> squeezing its nipple-like end.  If that is nicely turgid, I know the
 GJ> whole pod will be edible.

That can get you noticed - and not favourably - by the busies. Not to mention
being asked to pose for pictures holding a number placard.   Bv)=

Welcome back - even if you do molest underage okra.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Soup With Hazelnut Gremolata
 Categories: Soups, Mushrooms, Nuts, Citrus
      Yield: 6 servings
 
  1 1/2 oz Package dried porcini
           - mushrooms *
      1 c  Hot water
      4 tb Butter; divided
  1 1/4 c  Chopped onion
      1 c  Sliced peeled carrot
      1 lb Crimini (baby bella)
           - mushrooms; sliced
      3 c  (or more) vegetable broth
    1/2 c  Coarse chopped fresh
           - parsley
    1/3 c  + 1 tb olive oil
    1/4 c  Hazelnuts; toasted, husked,
           - fine chopped
      2 ts Fine grated orange peel
      1 cl Garlic; chopped
     12 oz Assorted fresh wild
           - mushrooms, sliced
 
  Gremolata is traditionally made with chopped garlic, parsley,
  and lemon peel; this one incorporates chopped hazelnuts and
  uses orange peel instead of lemon.
  
  Place porcini in 1 cup hot water. Let soak until soft, about
  20 minutes. Strain, reserving soaking liquid. Coarsely chop
  porcini.
  
  Melt 2 tablespoons butter in large pot over medium-high
  heat. Add onion andcarrot and sauté until soft, about 5
  minutes.Add 1 pound crimini mushrooms; sprinkle with salt.
  Sauté until mushrooms are soft and browned, about 5 mins.
  Add porcini and sauté 3 minutes. Add 3 cups broth and
  reserved porcini soaking liquid and bring to boil. Reduce
  heat to medium-low; cover and simmer until mushrooms are soft
  and flavors blend, about 20 minutes. Cool slightly. Working
  in batches, puree in blender until smooth, adding more broth
  by 1/2 cupfuls as needed. Return soup to pot.
  
  Mix parsley, oil, hazelnuts, orange peel, and garlic in
  small bowl. Set gremolata aside.
  
  Melt remaining 2 tablespoons butter in heavy large saucepan
  over medium-high heat. Add 12 ounces assorted mushrooms and
  sauté until soft and browned, about 10 minutes. Season to
  taste with salt and pepper. Divide soup among bowls. Top
  with sautéed mushrooms and gremolata.
  
  * Available in the produce section of many supermarkets and
  at specialty foods storesand Italian markets.
  
  by Tori Ritchie
  
  Bon Appétit | October 2008
  
  Yield: Makes 6 servings
  
  Meal Master Format by Dave Drum - 23 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Always Postpone Meetings with Time-Wasting Morons." --Dilbert
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