Text 21746, 84 rader
Skriven 2009-03-08 20:28:10 av Michael Loo (1:18/200.0)
  Kommentar till text 21631 av Jim Weller (1:123/140)
Ärende: Bombardier 335
======================
 ML> The Boston subway bought some Bombardier railway cars in
 ML> the mid '70s, so the company must have been in the business
 ML> for close on 40 years.
 JW> Mr. Bombardier invented and sold his large snowmobiles in the late
 JW> 50's. He went on to the modern small fast snowmobiles, then he
 JW> started buying railroad and subway equipment manufacturers and
 JW> eventually aircraft makers.

I always thought it amusing that Mr. Bombardier was
making civilian rather than military aircraft.

 ML> not a manifestation of the cancer and not inclined
 ML> to metastasize.
 JW> That's good news indeed!

We were pleased. But in any case, cancer is no picnic.

 JW> Cheers

Indeed. Thanks.

Les Pique-niques (Cocoa sandwich cookies)
makes 20

12 oz bittersweet chocolate, in pieces
1 1/4 c heavy cream or creme fraiche, boiling hot
1 extra-large egg
1 Tb milk
9 Tb sweet butter
1 c superfine sugar
1/4 ts salt
2 1/4 c all-purpose flour, sifted
1 3/4 oz almonds, slivered
1/4 c cocoa powder
1/2 ts cinnamon, optional

In a processor, whirl the chocolate until it is chopped very fine.
Add the cream in a steady stream, continuing to process. Process
until smooth. Pour out into a bowl and let cool to room temperature.
Set aside. This is the ganache; it should be kept covered at room
temperature - it will keep a week at 60F or a couple days at normal
temperature.

Beat the egg with the milk. Set aside.

Beat the butter, sugar, and salt together for 30 sec. Add flour and
mix (using your hands) until the mixture coalesces into coarse grains.
Do not overmix.

Make a well in the center and pour in the egg. Stir with a fork (as
though you were making pasta), incorporating the egg from the center
out. When the dough begins to hold together, turn it out onto a sheet
of plastic wrap.

Process the almonds until they are very fine.

Combine the almonds, cocoa, and optional cinnamon. Sprinkle the mixture
onto the dough. "Use the plastic wrap to knead it into the dough until
evenly incorporated."

Flatten the dough out into a disk, wrap it in plastic, and chill at
least 1 hr.

Preheat oven to 350F. Grease two 11x17" baking sheets.

Roll out the dough between sheets of plastic to 1/8" thickness.
Use a glass with a 2-1/2" rim to cut out cookies. There should be
about 40, if you reroll the scraps.

Use a spatula to transfer the cookies onto the baking sheets.
Bake for 10 min or until set. To cool, set the baking sheets on
wire racks.

Make sandwiches out of a pair of cookies and a thin layer of the
ganache.

These should be eaten within a couple days but may be kept for a
week in an airtight tin. Do not refrigerate.

Bernachon, A Passion for Chocolate
___ Blue Wave/386 v2.30

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 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)