Text 17251, 83 rader
Skriven 2008-12-03 11:09:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: RECOVERY
====================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> a minimum of 85% tin - the balance being copper and antimony. My
 DD> formula uses 92%
 DD> tin. And NO lead.

 GJ> Rule Britannia (metal), not pewter mental!

Refer to my earlier reply to you on this very subject.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Belgian Leek Tart W/Aged Goat Cheese
 Categories: Pastry, Cheese, Vegetables
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
      4 tb Ice water
    3/4 ts Apple cider vinegar
  1 1/2 c  Unbleached all purpose
           - flour
    3/4 ts Salt
    1/2 c  + 1 tb chilled unsalted
           - butter

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Whole milk
    1/2 c  Heavy whipping cream
      1 lg Egg
      1 lg Egg yolk
    1/4 ts Salt
    1/2 c  Crumbled aged goat cheese
           - (such as Bûcheron), rind
           - trimmed
  1 1/2 c  Leek Confit
 
  Crust: Combine 4 tablespoons ice water and cider vinegar in
  small bowl. Blend flour and salt in processor. Add butter
  and cut in using on/off turns until mixture resembles coarse
  meal. With machine running, slowly add water-vinegar mixture,
  processing until moist clumps form. If dough seems dry, add
  ice water by teaspoonfuls.
  
  Gather dough into ball; flatten into disk. Wrap in plastic
  and refrigerate at least 2 hours.
  
  DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow
  dough to soften slightly at room temp before rolling out.
  
  Position rack in center of oven and preheat to 375°F. Roll
  dough out on lightly floured work surface to 12-inch round.
  Transfer to 9-inch-diameter tart pan with removable bottom.
  Press dough onto bottom and up sides. Fold in overhang and
  press to extend dough 1/2 inch above sides of pan. Line pan
  with foil and dried beans or pie weights. Bake until dough
  looks dry and set, about 30 minutes.Remove foil and beans
  and continue to bake until crust is pale golden, 20 to 25
  minutes longer. Remove from oven and cool while preparing
  filling.
  
  Filling: Whisk milk, cream, egg, egg yolk, and salt in med
  bowl to blend. Sprinkle 1/4 cup cheese over bottom of warm
  crust; spread leek confit over and sprinkle with remaining
  cheese. Pour milk mixture over. Bake until filling has puffed,
  is golden in spots, and center looks set, 35 to 40 minutes.
  Transfer to rack; cool slightly. Remove pan sides. Serve
  warm or at room temperature.
  
  by Molly Wizenberg
  
  Bon Appétit | October 2008
  
  6 Servings
  
  Meal Master Format by Dave Drum - 05 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And, Egad, your head looks like a really clean carrot!"  -Pinky
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