Text 3987, 85 rader
Skriven 2008-03-18 11:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Produce 0
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 -=> Dave Sacerdote said to Dale Shipp <=-

 DSac> I gave the owner a list of locally-owned mom-and-pop restaurants
 DSh> Good for you.   I am pleased at your pro-active support of local
 DSh> Mom&Pop stores.
 DS> The national economy starts next door.  There would not be such
 DS> a trade deficit right now if more people learned that, and remembered
 DS> it.
 
I heartily endorse your point of view ... except that the
Walton Foundation is the main sponsor of one of my orchestras!

If we were to support our own neighbors by buying of their wares,
we could potentially return to the state of self-reliance that
made the United States the power it once was. This is not to
say isolationism but a more balanced attitude that does say
America First while recognizing our intertwinings with the rest
of the world.


Irish-American lamb stew (with stout)
cat: Irish, main, American
servings: 4 to 6

2 ts butter
3 lb boneless leg of lamb, trimmed of fat and cubed
12 oz Guinness Stout
1 3/4 c (or 1 14-oz can) reduced-sodium beef broth
8 oz cn tomato sauce
1 1/2 ts salt
1/2 ts freshly ground black pepper
1/4 ts dried thyme
1/2 lb white pearl onions, blanched and peeled
1 1/2 c frozen baby peas
1 lb white mushrooms, halved if large
1 c half-and-half
1/4 c all-purpose flour
Prepared mashed potatoes or champ, optional

Heat butter over moderate heat in Dutch oven or other
large pot. Add meat and brown. Pour in stout and bring
to a boil. Add broth, tomato sauce, salt, pepper,
thyme, and onions. Bring to a boil, reduce heat, cover
and simmer 45 min. Skim off any fat. Add peas and
mushrooms. Cover and simmer 15 min or more, until
lamb and vegetables are tender.

In a small bowl, whisk together half-and-half and
flour. Stir into stew and simmer 3-5 min, until stew
thickens and loses any taste of raw flour. Correct
seasoning. Serve over mashed potatoes, if desired.

Adapted from homecooking.about.com, attributed to
Peggy Trowbridge Filippo, in Rogers Morning News 3-12-08

Champ
cat: Irish, main, easy
servings: 8

4 lb potatoes
300 ml milk
1 c chopped green onions
1/2 c butter
S, P

Traditionally served with a well of butter in the
center for dipping each bite. Use red potatoes and
leave the skins on for added color and nutrition.

Peel potatoes and cook in boiling water.

Simmer milk and spring onions together 5 min.
Drain potatoes and mash thoroughly. Add hot milk and
onions, salt and pepper, and half the butter.

Champ is served piled high on the dish, with a well
of melted butter in the center. It is eaten with a
spoon from the outside, each spoonful being dipped
in the well of melted butter.

Rogers Morning News 3-12-08

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