Text 26708, 97 rader
Skriven 2009-07-28 09:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: picnic 929
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 CS> As I will not be there at that time yet, my advance 'vote' if you will
 CS> is to try all sorts of things and not just 'clams'.  I tend to scallops
 CS> but any seafood that can't get away, is fair game from my vantage
 CS> point.

Clams will be the focus. We planned this with the idea of showcasing
local products, but then this red tide thing came up, and we'll most
likely be eating central coastal clams, not New England ones. So
there's no great leap to eating Gulf shrimp or scallops from who
knows where.

=


 >  CS> Actually, arrival is slated for 11:59PM Friday, I'll be a 'no-see-um'
 >  CS> til Saturday and fly back Sunday night.
 > Gotcha.
 CS> Yup, just need the cab number Sunday from you.  A no hurdle issue.

When's the flight out? Maybe we can bribe the downstairs tenant
to take you.

 CS> Oh, I need a computer with a printer for our Etickets Sunday if the
 CS> ESA doesnt have one Saturday night.

POC.

 CS> Charlotte is a brekkie sort.  She;s apt to roust me at about 9am for
 CS> 'whatever is there'. Unlike me, she hasnt had as many hotel stays and
 CS> finds it exciting to have hotel breakfasts.  In fact, she might roust
 CS> me at 5am but 8-9am is more likely.

Ecch. Last hotel breakfast I had because I got lounge access
from United at the Sheraton ... Danishlike pastry and stuff,
so I had a honeybun; fresh fruit with what I thought was whipped
cream (I forgot my pills in the room) but turned out to be
Cool Whip (no need for the pills). Good blueberries, great
pineapple. That was at 9 am, but I was leaving the place at
10, so it made sense, and the price was right.

 > If you don't like clams, you have no business going to a
 > Clam Crawl!
 CS> Grin, will have to test Charlotte on them.  She's used to them fried
 CS> or pan boiled then with butter.  Obvuiously she likes seafood of all
 CS> types. 

Yeah, well, those are the two kinds you're likely to get. We
call the latter style "steamed."

--mm
CASTAGNACCIO
cat: cake
serves: 8

h- For the cake
oil for pan
1 1/2 c chestnut flour
1/4 c sugar
1 Tb baking powder
1 Tb cocoa powder
1/2 ts salt
2 eggs
1/2 c olive oil
2 Tb honey, preferably chestnut honey
1 1/2 c roughly chopped toasted walnuts
3/4 c dried sour cherries
3/4 c golden raisins
2/3 c toasted pine nuts
h- For the garnish
2 Tb honey
powdered sugar
cocoa

Preheat oven to 350 F. Lightly grease 9" springform
pan with oil or nonstick cooking spray.

In large mixing bowl, combine chestnut flour, sugar, baking
powder, cocoa powder and salt. In another bowl, whisk together
eggs, olive oil and honey, and add to dry mixture, mixing well to
combine. Stir in walnuts, cherries, raisins and pine nuts, and mix
until evenly distributed. Scrape batter into pan, smoothing the
surface.

Bake 35 min, or until cake begins to puff slightly and
is lightly golden brown and middle is set. Cool completely on wire
rack before removing from pan.

To serve, heat honey for garnish gently in microwave or in small
saucepan over low heat, just to melt it slightly. Brush top of cake
with honey, and dust lightly with powdered sugar and cocoa.

:Adapted from Gina DePalma of Babbo, NY Times 11/24/99

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