Text 2338, 97 rader
Skriven 2008-02-13 02:33:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Salads
==============
 -=> On 02-11-08  10:45,  Glen Jamieson <=-
 -=> spoke to Jim Weller about FORMAL DINNERS 80211 <=-

 JW> Served on separate plates I hope. I hate lettuce that gets warm,
 JW> soggy or soaked in gravy!

 GJ> Normally I prefer my salad served on a smaller, side plate, but
 GJ> sometimes the salad bowl is left in the centre of the table for diners
 GJ> to help themselves and transfer their lettuce, tomatoes, olives etc to
 GJ> their side plate or side of their plate.  A dish with gravy, such as a
 GJ> roast does not ask for a salad as strongly as does a grill.

  When at home, we often have our salad in a bowl beside the plate.
  Salad often serves as a substitute for any other green vegetable we
  might have had.    The practice at most restaurants over here is salad
  is served before the meal, unless you ask for something else to
  happen.
 
 JW> Title: Asian Pear, Fennel, And Walnut Salad
 
 GJ> An interesting concept.  I assume an "Asian Pear" would be the tart,
 
 GJ> apple-like fruit, rather than the sweet variety?
 
 JW> Yes. The Chinese White Pear or Ya Pear: very crisp, very juicy,
 JW> white to light yellow.

 GJ> I was thinking of the almost spherical "nashi pear", which sounds like
 GJ> the same, under a different name.

  Correct.   What I see on Wiki when looking up "Asian Pear" leads to a
  page on nashi pear, with a picture that I recognize as being what is
  sold in the stores here as Asian pear.

  http://en.wikipedia.org/wiki/Pyrus_pyrifolia



MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: STILTON AND LEEK SOUP
 Categories: Tv-food, Cheese, Onions, Soups
      Yield: 6 Servings
 
      1 c  Leeks, fine chopped white
           And pale green parts, washed
           Well and drained
      1 lg Garlic clove, minced
    1/2 c  Finely chopped celery
    1/2 c  Finely chopped carrot
      1    Bay leaf
    1/2 ts Dried thyme, crumbled
      2 tb Unsalted butter
      2    Russet (baking) potatoes
           (about 1 lb.)
      3 c  Chicken broth
      1 c  Half and half
      6 oz Stilton, crumbled (about
           1 1/2 cups)
      3 tb Tawny Port, or to taste
 
  Garnish: Minced fresh chives
  
  In a large saucepan cook the leek, the garlic, the celery, and
  the carrot with the bay leaf and the thyme in the butter over
  moderate heat, stirring, for 5 minutes, or until the
  vegetables are softened. Add the potatoes, peeled and sliced
  thin, and the broth and simmer the mixture, covered, for 15
  minutes, or until the potatoes are very tender. Discard the
  bay leaf and in a blender puree the soup in batches. Transfer
  the puree to the cleaned pan and stir in the half and half.
  Heat the soup over low heat, whisk in the Stilton, whisking
  until the cheese is melted and the soup is smooth, and whisk
  in the Port and salt and pepper to taste. (Do not let the
  soup boil.) Serve the soup garnished with the chives.
  
  Yield: 6 to 8 servings
  
  SOURCE: John Ash Cooking Show; Copyright 1997, TV FOOD NETWORK
  SHOW #JA9778
  
  MM Format by Dave Drum - 17 July 98
  
  FROM: Uncle Dirty Dave's Kitchen
  
  From: Dave Drum                       Date: 08-08-99
  Cooking
 
MMMMM



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