Text 18577, 111 rader
Skriven 2008-12-28 06:13:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Typos
=================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> This year I rode with my brother and sister-in-law to his ildest

 DS> I am used to doing mental substitutions on words in your posts.  My
 DS> first read of the sentence above was "his wildest daughter's house":-}}

 DD> Y'know, I really miss my CMPqwk reader. That was supposed to be
 DD> "eldest" daughter. And since the "I" and "E" are some distance apart
 DD> on the upper row of
 DD> the keyboard - I have no idea how I managed that perticular faux pas.

 DS> But, i and o are next to each other:-}}

That's true. Sometimes my brain is more agile than my fingers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Potato Gnocchi W/Brussels Sprouts
 Categories: Potatoes, Vegetables, Pasta, Cheese, Nuts
      Yield: 5 servings
 
MMMMM--------------------------GNOCCHI-------------------------------
      1    Russet potato
      1 lg Garnet yam
           +=OR=+
      2 sm Sweet potatoes
      2 oz Cream cheese
      1    Egg
    1/8 ts Nutmeg
        pn Cinnamon
      1 ts Dark rum
    1/2 ts Vanilla
      3 c  All-purpose flour

MMMMM----------------------BRUSSELS SPROUTS---------------------------
      6 lg Brussels sprouts; quartered
      2 tb Olive oil
      4 tb Butter
      1 tb Chopped sage
      1 tb Softened butter
    1/2 c  Vegetable stock
    1/2 c  Parmesan cheese
           Toasted pecans (opt)
 
  Adapted from Blue Plate in San Francisco.
  
  The gnocchi: Preheat oven to 500°. Poke the potato and yam
  all over with a fork. Bake until cooked through and they
  start to lose moisture, about 45 minutes to an hour. Remove
  from oven. When cool enough to handle, split open with a
  knife. Scoop out flesh and put through a food mill or potato
  ricer over a large bowl.
  
  Reduce oven to 350°.
  
  Put cream cheese in a blender. Add egg, nutmeg, cinnamon,
  rum and vanilla. Blend until smooth. Add cream cheese mix
  to potatoes and mix thoroughly.
  
  Sift approximately 2 cups flour into cream cheese-potato
  mixture, mixing and adding more as needed until dough easily
  comes off sides of bowl. Transfer to a floured work surface.
  Knead until no longer sticky, adding more flour if necessary.
  Do not overwork dough. Cover with a towel and let rest for
  at least 30 minutes.
  
  Brussels sprouts: While dough is resting, place Brussels
  sprouts on a greased baking sheet and lightly coat with the
  olive oil. Roast until sprouts are soft and just starting
  to brown, approximately 20-30 minutes. Remove from oven and
  set aside.
  
  To form gnocchi: On a well-floured work surface, roll out
  dough into 1/2-inch-thick logs. Slice logs into 1/2-inch-
  long pieces. Place a fork, prongs down and facing your body,
  on a work surface. Roll one piece of dough into a small oval
  shape, set on top of fork and roll down, pressing lightly
  with your thumb, in order to get small indents on the dough.
  Place gnocchi on a floured baking sheet and set aside.
  
  Continue with remaining dough.
  
  Bring 6-8 cups of salted water to a boil in a large pot.
  Drop in gnocchi and cook until they float to the top. (You
  may need to do this in 2-3 batches.) Transfer gnocchi to an
  oiled baking sheet to cool.
  
  To finish: Melt 4 tablespoons butter in a saucepan over med-
  high heat. When it starts to foam and turn slightly brown
  add sage leaves and roasted Brussels sprouts, add gnocchi
  and saute, coating everything in the butter. Add 1 tb soft
  butter and the vegetable stock. Let the butter melt, then
  give gnocchi a stir.
  
  Serve with grated Parmesan on top and a sprinkling of toasted
  pecans, if desired.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A lot of money is tainted: 'Taint yours, and 'taint mine!!!
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