Text 21242, 72 rader
Skriven 2009-02-24 06:41:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Bulk Foods
==================
-=> MICHAEL LOO wrote to BILL SWISHER <=-

 BS> I've fiddled with arrowroot a bit.  When I wanted to do that I looked
 BS> at  the price of it in the spice aisle and blanched.  Wandered over to
 BS> the  bulk food aisle and found it for about 20% of the price of the
 BS> other aisle.

 ML> Bulk food aisle is your friend. Unfortunately, most of the
 ML> places I've been lately have dispensed with it: too much
 ML> competition for the packaged products, I guess.

Schnuk's (St. Louis based, family owned stupormarkup chain) maintains a bulk
foods section ... which they more-or-less inherited when they bought the St.
Louis division of National Supermarkets (from Loblaw's of Canadia).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Bread With Red Peppers & Eggplant
 Categories: Latino, Breads, Vegetables
      Yield: 6 servings
 
MMMMM-------------------------ESCALIVADA------------------------------
      2 md Eggplant, surfaces pricked
           - with a fork
      2    Red bell peppers
      3 tb Extra-virgin olive oil
      1 cl Garlic; very thin sliced

MMMMM------------------FOR THE BREAD AND TOMATO-----------------------
      6 sl Country or peasant bread
      1 lg Clove garlic; halved
      3 sm Ripe tomatoes halved across
           Extra-virgin olive oil
           Coarse salt or sea salt
 
  To make the escalivada -- Prepare a hot fire in a grill or heat the
  broiler. Put the eggplant and red peppers on the grill or in a
  shallow pan set under the broiler (turn on the exhaust fan). Grill or
  broil the vegetables until they're completely blackened and the
  eggplant is soft, carefully turning them every few minutes with
  tongs; the peppers take about 8 min. under the broiler and the
  eggplant about 14 min. Wrap them snugly in a paper grocery bag so
  they steam.
  
  After 20 min., unwrap the vegetables and peel off the skins. Halve the
  peppers lengthwise, remove the core, scrape out the seeds, and cut the
  flesh into long, fine strips. Remove the eggplant stems but leave the
  seeds (unless they're unpleasantly large) and pull the flesh into
  thin strips with your fingers. Toss the peppers and eggplant in a
  bowl with the olive oil and garlic.
  
  To make the bread and tomato -- Grill or toast the bread; while it's
  still warm, rub a garlic half onto the crust and on one side of each
  slice. Rub the tomato halves on the garlic-rubbed side of the toasts
  so they turn rosy with pulp. Drizzle with olive oil, sprinkle with
  salt, and pile on a tangle of escalivada. Cut the toasts in half, if
  large, and serve.
  
  The grilled vegetable compote, called escalivada, can be made up to 3
  days ahead and refrigerated (drizzle olive oil over the surface and
  cover well) but serve it at room temperature. Bread rubbed with
  tomato is a classic Catalan snack, but here it's the platform for
  escalivada. You could serve it as a tapa, as a side dish with the
  chicken, or alongside the salad.

  Uncle Dirty Dave's Archives
 
MMMMM

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