Text 36274, 74 rader
Skriven 2010-03-30 21:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Fatherhood
==================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Of course those fathers (and many mothers) usually do not have the
 DD> cool or couth to talk to their "little girls" about *THE* *SUBJECT*
 DD> I have had "the talk" with a niece and the daughter of my girl
 DD> friend

After checking on the background I was relieved to find that she was
adequately informed on a timely basis. Roslind had a major hand in
it. My only input was that in case of conflicting ideas, trust her
aunt over her mother and stepmother.

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

     Title: Moroccan Merguez Ragout With Poached Eggs
Categories: Moroccan, Lamb, Sausage, Stews, Eggs
  Servings: 8

    1/4 c  extra virgin olive oil
      1 lg onion, small dice
      4 lg garlic cloves, peeled and
           minced
      1 lb merguez sausage, sliced
    1/2    -inch thick
      1 TB ras el hanout
      1 ts Spanish sweet smoked
           paprika
      1 ts kosher salt
      2    fifteen-ounce cans
           fire-roasted tomatoes
      8    extra-large eggs
    1/2 c  roughly chopped cilantro,
           stems included
      2 TB harissa (optional)
           Warm crusty bread, for
           serving

1. In a large (12-inch) pan, heat the oil over medium heat. Add the
onion and cook, stirring occasionally, until golden, then add the
garlic and cook for 2 minutes more. Add the merguez sausage slices
and cook for a few more minutes, until almost cooked through.

2. Lower the heat to medium-low and add the paprika, ras el hanout,
and salt. Cook until the spices marry and lightly toast, about 1
minute. Add the tomatoes and bring to a boil, then simmer for a few
minutes until thickened.

3. Crack the eggs into the sauce and cover. Simmer gently until the
whites are set and the yolk is still runny.

4. Spoon some sauce into shallow bowls and top with the eggs.
Sprinkle with cilantro and, if desired, dollop with a little
harissa. Serve with the bread.

Blake Royer, The Paupered Chef

Adapted from Food52.

From: Serious Eats
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Advice is usually worth what it cost. Less if you hired a consultant.

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