Text 32129, 85 rader
Skriven 2009-12-12 09:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: euTOPIA 492
===================
-=> Quoting Michael Loo to Glen Jamieson <=-

 ML> local law dictates that one carry a weapon of that power or more when
 ML> outside the city limits of Longyearbyen.

Very sensible.

Did I post an article here on the precautions taken in Churchill,
Manitoba every Halloween so that trick or treaters don't get eaten?


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

     Title: Parisian Gnocchi
Categories: Pasta, Dumplings, French, Cheese
  Servings: 4

      1 c  water
      1 ts kosher salt
    1/4 ts grated nutmeg
      3 TB unsalted butter; divided
      1 c  all-purpose flour
      3 lg eggs
    1/4 c  freshly grated parmesan
           cheese or gruyere or asiago
           cheese
      2 TB freshly grated parmesan
           cheese or gruyere or asiago
           cheese

In small saucepan, combine water, salt and nutmeg with 2 tablespoons
butter. Bring to boil over high heat. Add flour all at once and beat
dough with wooden spoon until thick and comes away from sides of
pan. Cook, stirring to dry out dough, about 30 seconds. Transfer
dough to medium bowl. Cool 5 minutes.

Bring large pot of salted water to boil over high heat. Set bowl of
ice water near stove.

Beat 1 egg into dough until incorporated. Beat in 1/4 cup cheese and
another egg until blended. Beat in last egg until dough is smooth
and shiny. With spatula, transfer dough to large resealable plastic
bag, pressing it into one corner. Cut tip off bag to create opening
1/2- inch long.

Reduce boiling water to gentle simmer. Hold bag over water with one
hand and squeeze out dough, using small sharp knife to cut it into
1-1/2-inch lengths; let drop into water. Simmer gnocchi 3 minutes.
With slotted spoon, transfer to ice water. Transfer to paper towels
and pat dry.

Grease 13- by 9-inch baking dish with remaining 1 tablespoon butter.
Scatter gnocchi in dish; sprinkle with remaining 2 tablespoons
cheese. Bake in preheated 350F oven until puffed, about 25 minutes.
Preheat broiler. Broil gnocchi 6 inches from heat until browned, 1
to 2 minutes. Serve immediately. Makes 4 servings.

These are Parisian-style gnocchi, very different than the
traditional Italian potato version and actually easier to prepare.
The dough is quickly boiled then baked with cheese, producing airy
mouthfuls with a slight crust. To blend in the eggs, use a standing
mixer with paddle attachment. Gnocchi dough can be refrigerated
overnight before boiling and baking.

Recipe is from Food & Wine Magazine. For a more savoury version, add
chopped fresh herbs: chervil, chives, parsley and tarragon...

Recipe By: Jacques Pepin

From: Terrypogue To: Foodwine
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Alaska...tropical, beaches, coconuts, warm, surf, koala bears

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