Text 18983, 103 rader
Skriven 2009-01-02 23:39:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Wine prices
===================
 -=> On 12-31-08  09:53,  Glen Jamieson <=-
 -=> spoke to Dave Sacerdote about SOUTHERN COMFORT 81231 <=-

 GJ> One thing I really can't understand is how a bottle of wine - any wine
 GJ> - can be valued at hundreds of dollars.  I noticed that the wine list
 GJ> at a restaurant where I recently ate had Penfolds Grange listed at
 GJ> $495 a bottle.  Who would buy that?  My thoughts were that anyone
 GJ> earning so much money that s/he could afford to spend that amount on
 GJ> wine would not be likely to tell the difference between the Grange and
 GJ> a $60 something else.  Conversely, the few people who could fully
 GJ> appreciate the difference would be very unlikely to be able to afford
 GJ> the Grange. 

I agree with you.  Our personal threshold is much lower.  I would not
consider any bottle that cost in excess of $20, knowing that I would be
perfectly pleased with wines in the $8 - $20 price range.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Leek Quiche with Thyme and Lavender
 Categories: Cheese/eggs, Flowers, Harned 1996, Main dish, Pie
      Yield: 6 Servings
 
MMMMM---------------------------QUICHE--------------------------------
      1    9" unbaked pie shell (below)
  1 1/4 c  Grated Gruyere, Emmenthaler
           -or Swiss cheese; divided
      2 tb Butter
      1 tb Canola oil
     12 oz Leeks; cut in 1/2" slices
      2 ts Dried thyme
    1/2 c  Dry white wine
      2 lg Eggs; lightly beaten
      1 c  Heavy cream
      1 tb Dried lavender flowers
    1/2 ts Each salt and pepper
    1/8 ts Grated nutmeg
    1/8 ts Ground cayenne pepper

MMMMM-------------------SINGLE-CRUST PIE SHELL------------------------
  1 1/2 c  Unbleached flour
    1/2 ts Salt
    1/2 c  Solid vegetable shortening
      3    To 4 tb. water
 
  To make quiche: Line the pastry shell with parchment paper and add
  1/2" or so of pie weights or dried beans.  Bake for 15 minutes at 350
  F.; remove the weights and parchment, reduce heat to 325 F. and bake
  8 minutes longer, or until the bottom is dry.  Sprinkle 1/4 cup
  grated cheese over the bottom of the crust and bake 5 minutes longer,
  or until cheese is melted.  Remove from oven and cool.
  
  In a large skillet over medium-high heat, heat butter and oil until
  foaming subsides.  Add leeks and saute, stirring, for 5 minutes, or
  until they are soft.  Stir in thyme and saute for 2 minutes, or until
  it is fragrant.  Stir in wine, reduce heat to medium and cook,
  stirring, for 3 minutes, or until liquid is gone.  Set aside and cool
  to room temperature.
  
  In a large bowl, combine the eggs, cream, lavender, remaining grated
  cheese, salt, pepper, nutmeg and cayenne.  Stir in the cooled leek
  mixture.  Pour the filling into the crust and bake for 35 minutes, or
  until the top is just set.  Serve warm or at room temperature.
  
  To make the pie shell: In a mixing bowl, combine flour and salt.  Add
  shortening and, working quickly with your fingertips, two knives or a
  pastry blender, blend the ingredients until you have bread crumb size
  bits and tiny, uneven flakes.
  
  Sprinkle on the water, 1 tablespoon at a time, gently stirring with a
  fork after each addition.  Add only enough water to form a rough
  mass.  The dough may be rolled out immediately or wrapped in plastic
  wrap and refrigerated for as long as 2 days before rolling.
  
  On a floured surface, roll dough into a 12" circle that is 1/8" thick.
  Fold dough into quarters and transfer it to a 9" pie pan.  Unfold and
  trim or pat the edges to fit.
  
  The editors write: "When you want to mystify people as to the herb
  used in a dish, try lavender: it will almost always confound, says
  Maggie Os
  ter, a gardening and cooking expert who divides her time
  between Palmyra, Indiana and Louisville, Kentucky.  The bittersweet
  flavor of lavender flowers enhances salads, egg dishes, soups or
  desserts.  They retain their flavor well when dried."
  
  Adapted from a recipe in _The Herbal Palate_ by Sal Gilbertie and
  Maggie Oster (Pownal, VT: Storey Communications, 1966) in "Easy
  Season: Favorite Recipes Using Dried Herbs for Flavor and
  Convenience" article in "The Herb Companion."  Feb./March 1996, Vol.
  8, No. 3.  Pp. 40-41.  Electronic format by Cathy Harned.
  From: Cathy Harned                    Date: 02-09-96
  Gourmet
 
MMMMM


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