Text 24962, 82 rader
Skriven 2009-06-14 20:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: And how grows your ga
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-=> Quoting Carol Shenkenberger to All <=-

 CS> Mine's taking off!
                                
Mine is no longer snow covered. [g] We harvested wild dandelion
greens last week and may have chives in a week of so. Roslind bought
6 strawberry plants from the nursery that were already in bloom and
even had green berries; we may have a few berries in a week. Other
than that we just planted stuff a week ago. Alexi's indoor garden is
thriving though: she has radishes, garlic shoots, parsley and basil.
She also has a little orange tree started.


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

     Title: Twice-Baked Potatoes W/Goat Cheese, Leeks, Turkey Bacon
Categories: Vegetables, Main dish, Cheese, Bacon
  Servings: 8

  1 1/2 ts vegetable oil 
      8    6-ounce russet potatoes,
           scrubbed 
  5 1/2 oz soft fresh goat cheese (such
           as Montrachet), crumbled 
    3/4 c  half and half 
      3 TB unsalted butter 
      2    leeks 
      4 sl turkey bacon 

Piping the filling into the potato shells with a pastry bag makes an
attractive presentation. You can also just spoon in the filling and
crosshatch the top with the tines of a fork.

Position rack in center of oven; preheat to 375°F. Rub oil over
potatoes. Pierce in several spots with fork. Place directly on oven
rack; bake until very tender, about 45 minutes. Transfer to rack;
cool 10 minutes. Using oven mitts, grasp 1 potato in hand. Using
serrated knife, cut off top 1/4 of potato. Using spoon, scoop out
potato, leaving 1/2-inch-thick shell; transfer potato flesh to large
bowl. Repeat with remaining potatoes. Mash potatoes until smooth.
Mix in cheese, then half and half, butter, and chives. Season with
salt and pepper.

In a separate pan saute the leeks and turkey bacon in a bit of olive
oil until the leeks are tender. Mix the leeks and turkey bacon with
the potato and cheese mixture.

Spoon about 3/4 of mixture into shells, dividing evenly. Transfer
remaining potato filling to pastry bag fitted with large star tip.
Pipe filling atop potatoes. Place potatoes on baking sheet. (Can be
made 1 day ahead. Cover loosely with plastic wrap and refrigerate.)

Position rack in center of oven and preheat to 375°F. Bake potatoes
until filling is heated through and tops brown, about 20 minutes.

Adapted from Bon Appetit, November 2001

Substitutions: The original recipe does not include leeks or turkey
bacon and instead calls for chives. To make the potatoes more of an
entree rather than side, I decided to add the meat. I did not find
it necessary to rub the potatoes with oil. Used 1% milk instead of
half and half. Skipped the butter. Instead of baking them for 45
minutes in the oven initially, I put them in the microwave for 25
minutes. I spooned the mixture into the potatoes because I did not
have a pastry bag or tip.


  From: Http://Gastronomyblog.Com       
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Jalapenos are only small pickles. Go ahead. Take a bite.

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