Text 37636, 102 rader
Skriven 2010-05-10 23:28:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: faster foods 126
============================
 -=> On 05-10-10  04:20,  Michael Loo <=-
 -=> spoke to Dale Shipp about faster foods 126 <=-

 DS> Is that the place where we had the very good Brazilian food on a
 DS> skewer?  And Roger wanted everyone's steak fat?  And Burton got a
 DS> corked wine?

 ML> Yes. Patrick (who sent me a friend request on one of the
 ML> networks last week, but I'm not sure I should respond, given
 ML> the history). Yes.

Given the history, I'm not sure how I confused Patrick's name.
 
 ML> The ayce for one price buffet is largely an American
 ML> phenomenon - most places abroad you get charged by the
 ML> item, some places by the pound.

That takes all the fun out of it:-}}

 ML> This was in the European
 ML> style, and by weight. Before 5 pm it was available for
 ML> eat-in or takeout; after 5 it was for takeout only.

Understand.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Curried Eggplant Strudel
 Categories: Appetizer, Vegetable
      Yield: 1 Servings
 
      1 lg Eggplant -- peeled/diced
    1/2 ts Salt
      1 c  Chopped onion
      1 tb Olive oil
      1    Garlic clove -- minced
      1 tb Curry powder
      1 ts Ground cumin
      1 ts Chili powder
      1 c  Chopped canned tomatoes
      2 tb Sugar
    1/4 ts Ground saffron
    1/4 c  Vinegar
    1/2 c  Roasted peanuts -- chopped
      1 lb Frozen phyllo dough (24
           Sheets) -- defrosted
    3/4 lb Unsalted butter --
           Clarified
      1 c  Plain yogurt
 
  Toss the eggplant with the salt and set aside for 30 minutes. Wrap in
  a towel and squeeze out any excess moisture. Set aside.
  
  In a skillet, saute the onion in the olive oil over medium heat until
  soft, about 2 minutes. Add the garlic, curry powder, cumin and chili
  powder, and cook 2 more minutes.
  
  Add the reserved eggplant, tomatoes and sugar. Mix the saffron into
  the vinegar and add to mixture. Simmer for 15 minutes, until the
  eggplant is soft. Add a bit of water if the mixture should become too
  dry.
  
  Add the peanuts and cool completely.
  
  Preheat the oven to 400 degrees.
  
  Place a sheet of phyllo on a clean work surface and drizzle lightly
  with clarified butter. Layer five more sheets, drizzling a bit more
  butter atop each layer. Brush the top layer with butter.
  
  Place a quarter of the filling over the sheets, mounding more of it
  along one of the longer sides. Roll the sheets up jelly roll-style,
  starting at the edge with the mounded filling. Place seam-side down
  on a greased sheet pan and brush with more cla rified butter. Make
  three more strudels using the rest of the phyllo and the remaining
  filling and butter.
  
  On sheet pans, bake in the preheated oven until golden brown, about
  25 to 30 minutes, moving the pans front to back and top to bottom
  halfway through. Let rest for 10 minutes before serving.
  
  Cut the strudel in 1-inch-thick slices and top with yogurt.
  
  Per hors d'oeuvre: 64 calories, 1 gm protein, 5 gm carbohydrates, 5
  gm fat, 10 mg cholesterol, 2 gm saturated fat, 61 mg sodium
  
  Andrew Schloss is a cookbook author whose "Dinner's Ready," written
  with Ken Bookman, was published earlier this year by William Morrow.
  
  The Washington Post 12/20/95
  Downloaded from WWW site:
  Gemini & Leo's at www.synapse.net/~gemini/mealmast.html
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:30:54, 10 May 2010
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