Text 2284, 116 rader
Skriven 2008-02-12 00:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: Churning butter
===========================
-=> Quoting Hap Newsom to Jim Weller <=-

 -> Roslind's dad once built a little wooden box that was attached to
 -> his tractor's hitch. It was filled with straw and a quart jar of
 -> heavy cream nestled in the box. After a day's work bouncing around
 -> in the field the cream had nicely turned to butter effortlessly.

 HN> Hmmm, up there I'd have thought it would have been Ice Cream!!

Ah, but Roslind's dad's farm was in Alberta, not here.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thai-Flavored Scallops with Shrimp and Artichoke Hearts
 Categories: Thai, Shrimp, Scallops, Chilies
      Yield: 4 Servings
 
  1 1/2 lb Peeled russet potatoes;
           Cut in large chunks
    1/2 lb Peeled sweet potato; cut
           In large chunks
           Zest of 1/2 lemon; cut
           Into strips
      1 tb Chopped lemon grass
     15 sm Fresh basil leaves
      4    Kaffir lime leaves
    1/2 ts Light olive oil
           With a dash of toasted
           Sesame oil
      4 sm Whole
      2 c  Fish stock (see recipe)
      4 tb Freshly squeezed lemon
           Juice
      1 lb Bay scallops; laid on
           Paper towels to dry
      1 pn White pepper
      1 tb Arrowroot mixed with
      2 tb Water (slurry)
 13 3/4 oz Artichoke hearts
           Drained and quartered
    1/4 lb Cooked and shelled baby
           Shrimp 
           Garnish:
      1 tb Chopped fresh basil
     10 oz Peeled and seeded ripe
           Papaya; cut in strips
      4    Butter lettuce leaves
    1/4 c  Water (optional)
           Dried red chilies
 
  Boil the white and sweet potatoes for 20 minutes.  Drain off the
  water, place a clean dish towel in the pan on top of the potatoes,
  and allow to dry out on a warm burner. When the surfaces look
  mealy, press them through a ricer or sieve into a warm bowl. Mix
  well to even out the color. Keep warm.

  Bruise the lemon zest, lemon grass,  the lime leaves, and 1/3 of
  the basil leaves with the back of a knife.  Place in a heated
  high-sided skillet with the oil and the chilies. Stir for 3
  minutes over medium high heat to release the flavorful oils. Tip
  into a saucepan, pour in the fish stock, and bring to a boil.
  Allow it to reduce by 1/4. Strain 2/3 of the liquid into one
  container and the remaining portion into another.
  
  Reheat the high-sided skillet, without washing it, over medium
  high heat. Pour 1/2 of the lemon juice into the pan and add the
  scallop slices in one layer. Cover and cook for 2 minutes.
  
  Drain the accumulated juices into the larger container of fish
  stock; add the remaining lemon juice to the scallops and let them
  brown slightly, uncovered, for 2 more minutes.  Scatter the white
  pepper over the top.
  
  Add the arrowroot slurry to the cup of fish stock and stir to mix.
  Tip the skillet, pushing the scallops aside, and pour the stock
  into one side of the pan. Return to the heat, stirring and shaking
  the pan until the sauce thickens, about 30 seconds. Add the
  remaining basil leaves, artichoke hearts, and shrimp, stirring
  gently to mix. If you think the sauce is too thick, thin it with
  the water.
  
  TO SERVE 4 PEOPLE:  Moisten the potatoes with the remaining 1/2
  cup of stock and spoon into a pastry bag with a large star tip.
  Pipe the potatoes in the shape of a scallop shell on one side of
  each serving plate.  Make a mound of scallops and shrimp opposite
  the potatoes or in scallop shells, if you have them. Place Steamed
  Bok Choy (see recipe) on one side and papaya slices on a butter
  lettuce leaf on the other. Spoon the sauce onto the seafood and
  potatoes.
  

  Recipe By: Copyright 9 1996 by Kerr Corporation
  
  NOTES: Once in a great while, I get a real shock when we do a
  nutritional analysis on a recipe.  I thought canned artichoke hearts
  would be a delicious and harmless addition to this dish. I was
  very surprised to learn that they add 292 grams of sodium. If
  hypertension is a problem for you, I suggest you replace the
  artichoke hearts with hearts of bok choy.  Here's how. After you
  steam the accompanying bok choy, cut the bottom 2 inches (5 cm) or
  so off each one. They will hold together somewhat like artichoke
  hearts and can be stirred in at the last minute in their place.

  From: Mimi Hiller, Cyber-Kitchen
 
MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)