Text 17171, 100 rader
Skriven 2008-12-01 20:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: ACCURACY  81201
===========================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> I was told early in my engineering career that all important
 GJ> engineering design calculations can be done on the back of an
 GJ> envelope. 

Back in the days when the fulcrum and the lever were high tech. Try
doing that for a personal computer or an internal combustion engine.
[g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Curried Shellfish Pot Pie
 Categories: Pies, Curry, Shrimp, Lobster, Mushrooms
      Yield: 8 Servings
 
      6 tb Unsalted butter
    1/2 c  Unbleached all-purpose flour
      1 c  Clam broth
    3/4 c  Dry sherry
      1 c  Light cream or milk
      1 tb Lemon juice
      3 tb Freshly grated ginger
      3 lg Garlic cloves
           - peeled and crushed
      2 tb Curry powder (hot or mild)
    1/8 ts Ground red pepper
           Salt
           Freshly ground black pepper
    1/2 c  Chopped flat-leaf parsley
    1/2    Meat from a 1 1/4 lb lobster
           - steamed or boiled
           - 5 minutes to loosen,
           - then removed and chopped
  1 1/2 lb Large shrimp
           - peeled and deveined
    3/4 lb Young carrots; scraped,
           - trimmed, cut into
           - 2-in lengths, blanched
           - for 2 minutes
      4 oz Shiitake mushrooms
           - stems removed
           - and cut into thick slices
      1 c  Slivered almonds; toasted
     10 oz Frozen "petite" peas
           - defrosted
     16 oz Frozen pearl onions
           - defrosted
      1 lb All-butter puff pastry
           - defrosted in the
           - refrigerator if frozen
      1    Egg; mixed with
      1 tb -Water, for egg wash
 
  PREHEAT OVEN TO 425F. Invert a 3-quart oval or rectangular
  casserole, preferably earthenware or porcelain, onto a piece of
  parchment or waxed paper. Trace the shape, adding a 1-inch border
  all around, then cut it out. In a large heavy skillet, heat the
  butter over medium high heat until it foams. Whisk in the flour,
  adjust the heat to medium low, and continue cooking until the
  flour is light-cream colored, about 2 minutes. Stir in the clam
  broth, sherry, cream and lemon juice. Adjust the heat to medium
  high, and slowly bring the mixture to a boil, stirring constantly.
  Cook 30 seconds longer. It will be quite thick. Remove the pan
  from the heat. Stir in the ginger, garlic, curry powder, red
  pepper, salt and black pepper. Let the mixture cook slightly, then
  fold in the parsley, lobster, shrimp, carrots, mushrooms, almonds,
  peas and onions. Scrape the filling into the casserole.

  On a slightly floured work space, roll the puff pastry to a
  thickness of 1/4 inch. Cut it out, using the paper template. In
  the center of the pastry, cut out an air hole about 1/2 inch in
  diameter. Place the pastry over the casserole, pressing it down on
  the sides to seal. Cut the remaining pastry into strips or shapes
  and decorate the top of the pot pie. (This dish may be prepared
  ahead to this point, covered and refrigerated up to 1 day.)

  Brush the top with the egg wash. To help prevent the liquid from
  boiling over onto the crust, make a steam vent by rolling a 3-inch
  strip of heavy aluminum foil width-wise around a wooden spoon
  handle. Insert it gently into the hole. Remove spoon, leaving foil
  in place. Place the casserole on a cookie sheet and transfer it to
  the middle of the oven. Bake for 20 minutes, then reduce heat to
  375F and continue baking for 20-to-25 minutes longer, or until the
  pastry is puffed and rich golden brown. Remove the pan, let it
  rest with the vent inside for 15-to-20 minutes to keep the crust
  from becoming soggy.
  
  From Gemini's MASSIVE MealMaster collection www.synapse.com/~gemini
 
MMMMM

Cheers

YK Jim


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