Text 32535, 103 rader
Skriven 2009-12-22 22:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Cut & Paste
===================
-=> Quoting Nancy Backus to Jim Weller <=-

 DS>> patriarch and/or elder:-}}

 JW> There are perks.

 NB> aging (although HE'll never admit it yet) kid has his own life and
 NB> isn't around much to help with the heavy stuff for me...

Then you aren't old enough to need that kind of help yet! Be happy.

 JW> Dave S may object to the green pepper and wooster sauce here but I
 JW> would point out that this is NOT New England clam chowder. [g]
 
 JW> Title: Kamloops Clam Chowder
 JW> Categories: Canadian, Clams, Soups

 NB> True...  merely related to NE clam chowder...

If Dave S jumps on me I'll point out that it's a different country
and the clams come from different oceans and deny any relationship
whatsoever.

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

     Title: Beetroot Ravioli
Categories: Australian, Pasta, Cheese
  Servings: 4

           PASTA:
    250 g  00 flour
      1    egg
      1    egg yolk
      1 TB olive oil
    100 g  pureed cooked beetroot
           FILLING:
    150 g  goats cheese (chevre is
           good)
     50 g  ricotta
      3 TB parmesan, grated
      4    cloves garlic, roasted (in
           foil and squeezed)
      2 TB chives, roughly chopped
      2 TB fresh parsley
      1 TB lemon thyme
           salt and pepper to taste
           To Serve
           lemon zest
     20 ml walnut oil
     50 g  butter
      1 TB chives and lemon thyme,
           finely chopped
      2 TB walnuts, toasted and chopped
           cracked pepper and sea salt
           parmesan shavings
           parsley

Peel the beetroot and boil in a very little water and over cook,
then puree the cooked beetroot. This is one time when you want the
beetroot to bleed.

Place the flour in a bowl; add the egg, oil and beetroot pulp. Using
a pastry cutter or your hands bring the flour into the egg mixture
and gradually combine it until you have a dough. Knead the dough on
the work bench for a couple of minutes until it is firm and smooth.
Cover with cling film and chill for at least 30 minutes.

Combine the filling ingredients in a food processor and blend until
smooth. Season to taste.

Roll out the pasta, using dustings of flour to stop it sticking to
itself.

Cut and fill the ravioli, pressing out the edges so that you don't
have double thickness of dough at the edge. Moisten the edge of the
ravioli if you need to get a good seal.

Dust off any extra flour, and place in a saucepan of boiling salted
water (with a dribble of oil on the surface) until they rise to the
top. Drain and douse with evoo.

For the sauce, melt the butter and add the walnut oil and walnuts.
Season with herbs and zest and salt and pepper.

Place the ricotta on a plate, drizzle the sauce over the top, and
garnish with parsley and parmesan.


From: Www.Abc.Net.Au/Tv/Cookandchef/Rec

MMMMM-------------------------------------------------


Cheers

YK Jim


... Do not confuse Boston Clam Chowder with New England Clam Chowder.

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