Text 21926, 89 rader
Skriven 2009-03-14 06:09:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Re: Pension/Retirement
==============================
-=> hap newsom wrote to Dave Drum <=-

 -> If you mean governour Pat Quinn - he hasn't put a foot wrong yet.

 hn> I meant the former Gov. Good to know he's  in the
 hn> sights of one of the better prosecutors.

I was pretty sure that's what you meant. But, it's never really safe to assume
in this (or any) echo.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mussel & Fennel Bisque
 Categories: Seafood, Shellfish, Soups, Poultry, Wine
      Yield: 6 servings
 
      2 lb Mussels; scrubbed,
           - debearded
      1 c  Dry white wine
      4 c  Bottled clam juice or
           - chicken broth
      3 tb Butter; divided
  2 1/2 c  1/2" cubes fresh fennel
           - bulbs, divided, fennel
           - fronds chopped & reserved
           - for garnish
    1/4 c  1/4" cubes peeled carrot
    1/2 c  Chopped shallots
    1/4 c  Long-grain rice
      1 ts Tomato paste
    1/2 ts Dried thyme
      1    Bay leaf
      1 c  Heavy whipping cream
      1 tb Brandy
           Chopped fresh parsley (opt)
 
  Who needs lobster? Mussels bring a similar richness to
  this soup.
  
  Combine mussels and wine in large pot.
  
  Cover; bring to boil. Boil until mussels open, about 5 mins
  (discard any that do not open). Using tongs, transfer to
  large bowl. Pour cooking liquid through strainer set over
  8-cup measuring cup. Add enough clam juice to cooking liquid
  to measure 5 cups. Remove mussels from shells; place in
  small bowl. Discard shells. Cover mussels and chill until
  ready to use, up to 8 hours. Melt 2 tablespoons butter in
  large sauce pan over medium heat. Add 1 1/2 cups fennel
  cubes and carrot; sauté until fennel is slightly softened,
  about 10 minutes. Add shallots; sauté until soft, about 4
  minutes. Add clam juice mixture, rice, tomato paste, thyme,
  and bay leaf. Bring to boil. Reduce heat to medium-low;
  partially cover and simmer until rice is tender, stirring
  occasionally, about 25 minutes. Discard bay leaf. Cool
  slightly. Working in batches, puree in blender. Return to
  sauce pan.
  
  Meanwhile, melt 1 tablespoon butter in sm non-stick skillet
  over medium heat. Add 1 cup fennel cubes; sauté until crisp-
  tender, about 7 minutes. Season with salt and pepper. Remove
  from heat.
  
  Bisque mixture and sautéed fennel can be made 8 hours ahead.
  Cool slightly. Chill bisque mixture uncovered until cold,
  then cover and keep chilled. Cover and chill fennel. Bring
  bisque mixture to simmer before continuing.
  
  Add whipping cream, brandy, and mussels to bisque mixture;
  bring to simmer. Season with salt and pepper. Ladle bisque
  into 6 bowls. Sprinkle sautéed fennel cubes atop bisque.
  
  Garnish with chopped fennel fronds and parsley, if desired.
  
  by Rick Rodgers
  
  Bon Appétit | January 2009
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 19 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A committee is a life form with six or more legs and no brain." L. Long
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