Text 39672, 87 rader
Skriven 2010-07-01 08:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Odd cooking 341
=======================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> The two strangest restaurants in the two oddest places

 ML> The question here is whether these survived and whether they
 ML> were in fact run by Tibetans and Chileans respectively.

The Tibetan family in Belleville I don't know about as I have not
been back there in over 30 years.

Carmen, the Chilean lady in Hay River had a long run (3 months in
the summer in Hay river, 5 months in Miami in the winter at her
other place with 4 month vacations). Her little shack was on the
highway near the beaches where the jet boat races take place. (Hay
River is one of the four sites in Canada that hosts world
championship jet boat racing.) She eventually retired and the new
owner sells hamburgers and hot dogs but not empanadas.

BTW my Ford dealer is a world class racer:

http://kingland.dealerconnection.com/kingracing/

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

     Title: Potato-Truffle Duck Confit Pizza
Categories: Pizza, Duck, Mushrooms, Cheese
  Servings: 4

      1 TB yeast
      1 c  warm water (110 degrees F)
      1 ts sugar
    1/4 c  olive oil; plus extra for
           coating bowl
      3    to 4 cups all-purpose flour
      2 ts salt
      1 lb new potatoes; thinly sliced,
           blanched
      1 c  red onions; julienned
  1 1/2 c  shredded duck confit
      2 TB extra-virgin olive oil
           Salt and white pepper
    1/2 c  grated Parmigiano-Reggiano
           Drizzle truffle oil
      2 TB chopped chives

Preheat the oven 400 degrees F.

In an electric mixer, whisk the yeast, water, sugar and oil together
to form a paste. Using a dough hook, add the flour and salt to the
paste and mix until the dough comes away from the bowl and crawls up
the sides of the hook. Remove the dough from the bowl and put into
oiled bowl turning to coat the dough. Cover and let the dough rise
until double in size, about 1 hour.

Turn the dough out onto a floured surface and divide into 4
(4-ounce) balls; cover. Let the dough rest for 10 to 15 minutes.
Press each dough out into a 10-inch circle about 1/2 to 1-inch
thick. Lightly brush the dough with olive oil.

Divide the potatoes into four portions and season with salt and
pepper. Cover each dough with the potatoes, leaving a 1-inch border.
In a small mixing bowl, toss the red onions and the duck confit with
the extra-virgin olive oil or with a little truffle oil. Season with
pepper. Place a layer of the red onions and confit on top of the
potatoes. Sprinkle each pizza with the grated cheese. Drizzle each
pizza with the truffle oil. Bake for 15 to 20 minutes or until the
crust is crispy and golden brown. Garnish the pizza with chives.

Yield: 4 (10-inch) pizzas, enough for 4 to 8 servings
Recipe By: Emeril Lagasse
From: Terrypogue To: Foodwine
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... Everything is considered ethnic in some part of the world.

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