Text 28531, 125 rader
Skriven 2009-09-10 21:12:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: INTERNATIONAL RED 90910
===============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I have been to the Dominion on several occasions, by land and air, and
 GJ> never had any trouble except once in 2003, crossing by car at Niagara.
 GJ> Joan was driving, and was passed through without trouble on production
 GJ> of her driving licence, but I was taken to an office for interrogation
 GJ> and form filling.  It was all done politely, but I never found out
 GJ> why

 JW> Probably because I warned them to use caution.

That was kind of you.  Much nicer than just telling them to shoot me
out of hand.

 GJ> Contrary to what I expected, the Canuck side of
 GJ> Niagara Falls is far brasher and tourist trappier than the USAn side,
 GJ> which has some really pleasant, tasteful park areas.
 JW> 
 JW> One of national disgraces. (I lived there for eight weeks while on a
 JW> temp job... hated every minute of it.)


Quite horrible!  I can understand you wanting to retreat to your
quiet, refined igloo in the Deep North, to commune with the walruses.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Simple Winter Salad
 Categories: Canadian, Salads
      Yield: 4 Servings
 
      1    Head Tardivo or Treviso
           Radicchio
      2 bn Living watercress
      2    Heads blond frisée (greener
           Parts trimmed and
           Discarded)
      2    Belgian endives
    1/2    Bulb fennel, quartered
           (outer layers removed)
           Juice of two lemons
           Sea salt
           Dijon mustard
           Extra virgin olive oil
           Freshly ground black pepper
           Lg Chunk Parmesan cheese
 
  February is one of my favourite months for making and eating salads.
  There is no better time for the bitter lettuce varieties, also known
  as winter lettuces, that I particularly enjoy. They are at their
  peak. The group includes the robustly flavoured radicchio family,
  including Treviso and Tardivo, Belgian endive and its curly cousin
  frisée, and escarole. These are all hardy lettuces that both travel
  and keep well. Watercress, another great green, is generally better
  in the colder months, too.
  
  By happy coincidence, this is also the season for blood oranges (look
  for the ones of Sicilian origin), Fuyu persimmons, Meyer lemons and
  fennel, which all have an element of sweetness that works wonderfully
  as a foil to the pleasant sweet-sharp bitterness of the lettuces.
  
  Delicious salads bursting with colours and textures can be achieved by
  mixing a few well-chosen flavours - with relatively little effort.
  Shaved fennel and hard or blue cheeses complement hardy lettuces in
  attractive and flavourful salads. (FERNANDO MORALES/THE GLOBE AND
  MAIL) Freshly shelled nuts, walnuts, hazelnuts and the like make
  great seasonal additions, particularly if nut oil is used in the
  dressing.
  
  As for timing, I like to serve these types of salads well chilled and
  crisp, dressing them just prior to presenting. If using citrus as the
  acid in vinaigrette, mix the juice and the oil together immediately
  before dressing the leaves.
  
  Method
  
  Trim and cut the lettuce as you wish, and place in a large amount of
  cold water. Using a mandolin, shave in the fennel and turn the salad
  over several times to rinse it well. Using your hands as a sieve,
  lift the leaves out of the water and drain briefly in a colander
  before spinning gently in a salad spinner. If not using immediately,
  place in plastic bags and refrigerate.
  
  Make the dressing just before serving. I give no exact measurements
  for the vinaigrette as it really is a matter of personal taste. A
  standard starting point would be four parts oil to one part acid, but
  this is only a guide and will depend on the type and quality of the
  oil being used.
  
  Place lemon juice in a bowl. Add some salt and mustard. Whisk to
  dissolve the salt. Add oil and whisk briefly, then taste for balance,
  acidity and salt.
  
  Arrange leaves on plates or large, shallow bowls. Grind some fresh
  pepper over each salad, then shave slivers of the Parmesan over them,
  drizzle with the dressing and serve.
  
  Beppi's wine matches
  
  Salads may seem innocent enough, but they are a minefield, wine-wise.
  The big challenge in this one is lemon juice. Acidity is the
  fermented grape's foe.
  
  So pick a wine with sufficient acidity to fight back. A sauvignon
  blanc would work well to that end. Also, its herbal flavours will
  resonate with the bitterness of the radicchio and cress. Kim Crawford
  Sauvignon Blanc from New Zealand (about $20 across the country) has
  the requisite raciness. Like most other sauvignon blancs from New
  Zealand, it also delivers a blast of tropical fruit, which will
  complement the salad. Also look for good, and less expensive,
  sauvignon blancs from Niagara, such as Chateau des Charmes, Colio
  Estate and Peninsula Ridge.
  
  Beppi Crosariol
  
  By: KEITH FROGGETT in the Toronto Globe and Mail Keith Froggett is
  co-owner and executive chef of Scaramouche in Toronto From: Slash Food
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)