Text 37757, 110 rader
Skriven 2010-05-13 22:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Garden Party
====================
-=> Quoting Hap Newsom to Jim Weller <=-

 -> Neekha is hosting her first mixed party

 -> That mob just went through 3 dozen hamburgers, 3 dozen hot dogs, a
 -> huge veggie and dip platter, a bucket of fruit salad, 9 litres of
 -> ice cream and two buckets of punch and we're trying to figure out
 -> what to send out next.
 
 HN> Either a white flag or reinforcements!!

We were prepared: I defrosted a dozen portions of frozen lasagna and
then sent out the 6 dozen cookies Neekha's posse had made earlier
in the week. (She was the only one of the four girls who had a clue
how to make cookies but they all loved learning.)

 -> I went out for a burger earlier and all the boys looked paranoid and
 -> guilty. There's some heavy duty hormones raging out there. Neekha
 -> just glared at me and accused me of spying on her. But the girls
 -> were nice and made me a burger platter. [g]

 HN> Let em glare! (grin) It's good to keep 
 HN> them guessing! You wanna borrow my
 HN> sword? It seems to scare the boys

The girls are far worse than the boys! All through that cookie
baking marathon the conversation was all about who was going with
who, who had broken up, which sleaze had two boyfriends at the same
time and which skank flirted with guys who were taken. The guys were
90% oblivious to all their scheming.

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

     Title: Pissaladiere Pasta
Categories: French, Pasta, Anchovies
  Servings: 4

      1 TB olive oil, plus 1
           tablespoon
      1 TB butter, plus 1 tablespoon
      3    yellow onions, sliced into
           paper-thin half moons
      4    anchovy fillets
      3    cloves garlic, sliced
      4    stems thyme
      1    bay leaf
      1 lb multigrain spaghetti
           (recommended: Barilla Plus)
    1/4 c  Nicoise olives, finely
           chopped

This dish is sacrilege. Pissaladiere is a sort of pizza, with a nest
of sweet, burnished onions overlaid with a harlequin pattern of
crossed anchovies and olive studs, atop a focaccia-like dough.
Sicilian-style slices are for sale on the street corners of Nice,
and it tastes like Nice: salty like the sea, with a touch of
sweetness. 

This pasta starts with multigrain spaghetti, because I think the
more substantial texture more accurately recalls the chewy
pissaladiere dough. It also echoes the earthiness of the Provencal
flavors of thyme and bay. Then, I incorporate all the flavors of
pissaladiere: caramelized onions reduced down to a sweet, slithery
mess. Eager fillets of anchovy. Nicoise olives. Olive oil. The
resulting pasta is tenderly sweet and predominantly sea-salty. 

Like a mad scientist in one of my recipe-testing marathons, I made
it as an experiment. It's perfect for the warm weather, as you can
eat it hot or room temperature, and goes so perfectly with a simple
grilled or roasted piece of fish, steak, or even chicken. It's so
light, and yet so flavorful.

So, yes, this dish is sacrilege, a deconstruction of classic
South-of-France perfection. But, as we all know, sometimes the
greatest pleasure comes from little sins, and Pissaladiere Pasta is
my tawdry choice.

1. Bring a large pot of water to a boil, and salt it liberally.

2. Meanwhile, heat 1 tablespoon each olive oil and butter in a saute
pan over medium heat. Add the onions, anchovy, garlic, thyme, and
bay leaf. Season lightly with salt, and cook over medium heat until
the onions are caramelized, 15 to 20 minutes, stirring often. Remove
the thyme stems and bay leaf and discard.

3. Meanwhile, cook the pasta until it is al dente. Reserve the pasta
water.

4. Toss the pasta with the remaining butter and olive oil, and the
onion mixture, and moisten with pasta water as needed. Top with the
chopped olives, lemon zest, and some fresh thyme leaves.

Kerry Saretsky, French Revolution Food, French in a Flash and
The Secret Ingredient
 
From: Serious Food
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... I used to be a teenager, although I now find them terrifying.

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