Text 16740, 81 rader
Skriven 2008-11-22 20:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Re: SALTING STEAKS  81118
=================================
-=> Quoting Bill Swisher to Jim Weller <=-

 GJ> How is kosher salt different from ordinary salt?

 JW> Big flakes, no added iodine.

 BS> And no anticaking ingredient.


Yeah, that too.

I'm going to try this soon:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Craig Koketsu's Broccoli & Cheetos
Categories: vegetables, Cheese
  Servings: 8

           FOR THE BROCCOLI:
      3 lg heads of broccoli, stems
           peeled and cut into
    1/4    inch discs; florets cut into
        sm pieces
      3 TB extra-virgin olive oil
      2    cloves garlic, finely
           chopped
      1 ts red chile flakes
      3 TB butter 
           Salt to taste
           FOR THE CHEESE SAUCE:
      1 qt heavy cream
      2 TB chopped shallots
      2 TB garlic, chopped
     10    black peppercorns
      1    bay leaf
      2 c  aged Gouda, grated
      1 c  Parmesan, grated
           Salt to taste
    1/2    9-ounce bag of Crunchy
           Cheetos 

Despite its Superfood status, broccoli, at your local Greenmarket
now, is not an easy sell. Craig Koketsu of the hyperseasonal Park
Avenue Autumn has a solution: crushing and then sprinkling Cheetos
over the healthful veggie. Now, as far as we know, Cheetos, whether
they be of the crunchy or puffy variety, are not a seasonal food, if
food is the right word to describe them. But let's not quibble.
"It's our most popular side dish," says Koketsu. "It outsells French
fries."

FOR THE BROCCOLI: Blanch florets and stems in boiling salted water
for 3 minutes. Remove and shock in ice water. Cool and drain. Place
large saute pan over medium-high heat. Add olive oil, garlic, and
chile flakes and sweat, being careful not to brown garlic. Add
butter and melt fully into oil. (1) When the butter and oil begin to
bubble, add broccoli and saute until heated through. Adjust
seasoning with salt and reserve broccoli on a paper-towel-lined
plate.

FOR THE CHEESE SAUCE: In a heavy-bottomed saucepan, reduce cream
with shallots, garlic, peppercorns, and bay leaf until it thickly
coats the back of a spoon. Remove from heat and whisk in cheeses
until fully melted. Adjust seasoning with salt. (2) Strain sauce
through fine-mesh strainer and keep warm in a bain-marie. Crush the
Cheetos in the bag into pebble-size bits with a rolling pin. to
serve: Pour warm sauce into a large serving dish. Arrange broccoli
on top of sauce. (3) Top with crushed Cheetos.

From: Http://Nymag.Com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)