Text 21662, 103 rader
Skriven 2009-03-08 13:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Free lunch
==================
-=> Quoting Dale Shipp to Glen Jamieson <=-

 GJ> Setting acceptable margins of excess can be difficult in many fields.
 GJ> Is a politician allowed to accept a free lunch from a lobbyist?  A
 GJ> free tour?  A million dollars?

 DS> I used to work for the government.  We often had meetings with
 DS> contractors.  In the business world it is common for the host of a
 DS> meeting to pay for lunch and other similar things.  It is forbidden
 DS> for government employees to accept any sort of gift from a contractor. 
 DS> BUT -- if they supply coffee and donuts, the government employee is
 DS> allowed to eat the donut.  But, should pay for sandwiches or anything
 DS> more substantial.

When I was a banker meeting customers, the unwritten rule was all
you could eat and drink in one sitting but no tangible material
gifts (or unusual discounts on goods and services).

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sea Shells With Creamy Basil-Tarragon Pistou and Crab
Categories: French, Pasta, Crab
  Servings: 4

      1 lb sea shell pasta
      1    clove garlic
      2 oz basil leaves
           The leaves from 4 stems
           tarragon
      1 ts lemon zest
      1 TB lemon juice
           Salt and pepper
    3/4 c  olive oil
    1/4 c  Parmesan or Pecorino cheese
    1/2 c  heavy cream
    1/2 c  thawed frozen petite peas
      1 lb jumbo lump crab meat

While we all think of pasta as Italian, it is as popular in France
as it is in America, and this version is the marriage of two French
mainstays: pistou and crabe royale.

Tarragon is the quintessential French herb. It is delicate and
sweet, like a winsome basil with a licorice twist. Pistou is a
Provençal sauce, and you can tell by its name that it is very
similar to Italian pesto. French pistou is, like Italian pesto, made
from garlic, basil, and olive oil, and sometimes Parmesan or
sun-dried tomatoes, but it usually omits the nuts so definitive to
the Italian version. The French toss it with pasta or spoon it onto
bread, but it is most renowned in French cuisine for the southern
Soupe au Pistou, a green vegetable, brothy soup, into which the
garlicky, herby pistou is stirred last minute, imparting a
definitive and fresh punch. Because tarragon is so similar to basil
and pairs so perfectly with seafood, I match the two herbs in this
fresh take on the classic sauce.

Crabe royale is a dish that frequently makes a star appearance on
the menus of Parisian bistros—basically, it is crab salad, creamy
and succulent. I make a sauce for these shells by combining my
basil-tarragon pistou with crabe royale in the form of jumbo lump
crab meat and cream. I punctuate the pasta with sweet, bubbly
petites pois, or baby peas. It is whimsical and elegant, fragrant,
hearty, and decadent. And it's ready in the time it takes to cook
the pasta. All there is to do is drop the shells into the boiling
water, whir the pistou ingredients together in the food processor,
and combine the hot pasta with the pistou, peas, crab, and cream.
Within minutes you are on the Cote d'Azur.
 
1. Bring a large pot of water to a boil. Salt it, and add in the
pasta shells. Stir, and cook until al dente. Drain.

2. Meanwhile, make the pistou. Obliterate the garlic clove in the
food processor, and then add the basil and tarragon leaves. Pulse to
chop. Add in the lemon zest, lemon juice, pepper, and a good amount
of salt. Run the machine and drizzle in the olive oil. Decant the
pistou to a bowl, and stir in the Parmesan cheese.

3. Once you've drained the pasta, put the pot back on the stove on
low heat. Add in the cream, pistou, peas, and crab meat. Make sure
you go through the crab meat to make sure there are no shells, and
to break it up a bit. Toss and heat through. 

4. Add the pasta back into the pot, and toss to combine. Serve
immediately.

Posted by Kerry Saretsky


  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Out on the edge you see things you can't see from the center.

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