Text 40762, 123 rader
Skriven 2010-08-05 23:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Zaatar
==============
-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> the sumac may return after the gravel is excavated.

 RH> The hill has been taken away in the quest for more gravel.  No hill,
 RH> no place for the sumac to grow.

So what's left? Solid rock?

 RH> I remember reading years ago about using sumac for a
 RH> lemonade type drink but never tried it.

It's good.

 RH> I don't think my parents would
 RH> have appreciated my efforts to make it.  As far as they were concerned,
 RH> sumac was just one of of the bushs that grew, like elderberry, whch had
 RH> no value to them.

Elderberry pie, wine, cordial and syrup are all quite wonderful.

 RH> The only wild things we foraged were strawberries,
 RH> blackberries and raspberries, yet I knew of others that we could have
 RH> made use of.

I would be foraging more than I do if I had the time.

Wild berries are so much more intensely flavoured than cultivated
ones, especially trucked from afar not so very fresh ones.

We pick as many cranberries, raspberries and Saskatoon berries as we
can manage. You can't even buy Saskatoons commercially.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Cheese on the Grill: Planked Brie with Dried Fruit
 Categories: Smoked, Cheese, Fruit
      Yield: 4 Servings
 
      8 oz Brie round
    1/4 c  Dried cranberries
    1/4 c  Chopped dried apricots
    1/4 c  Shelled pistachios
      1 tb Honey
      1    6-inch-by-6-inch maple,
           Alder or cedar grilling
           Plank, soaked
           Crackers or fresh bread for
           Serving
 
  Whether you are having guests over for a grill-out or just cooking
  for the family, start up your grill a few minutes early and smoke
  your own cheese for an amazing yet easy-to-prepare appetizer.
  
  Plank grilling is a familiar concept when it comes to cooking salmon
  and other types of fish, but you can also use wood to smoke brie,
  cheddar, Gouda and mozzarella in just 10 to 15 minutes.
  
  When you purchase cheeses like "smoked Gouda" from your supermarket,
  the taste is oftentimes artificial, with a strong aftertaste. By
  using cedar, maple, alder or other flavors of wood, you can add an
  all-natural smoky taste to almost any cheese.
  
  These planks are available in smaller sizes, like the 6-by-6-inch
  plank, which is perfect for smaller rounds of brie. Simply soak the
  plank in water for an hour or you can throw it in the sink before
  you leave for work, and it is ready when you get home.
  
  Heat your grill to about 350 degrees F or medium-low heat and heat
  the plank for a few minutes until a light smoke develops. Place a
  block of cheddar, cut in half, or a round of brie on the plank and
  close the lid. The smoke will add a nice browning to the edges of
  the cheese, which will be ready to serve in 12 to 15 minutes. You
  can even place the plank on a heatproof platter and use the plank
  itself as a cutting board.
  
  Not every cheese will work with this method, but here are a few that
  I enjoy smoked:
  
  White or Sharp Cheddar Cut the block in half and sprinkle each half
  with paprika (on all sides) before planking.
  
  Small Rounds of Brie Cook until edges are brown and cheese is soft
  inside the rind. Top with your favorite chutney, preserves or dried
  fruit and serve with fresh bread and crackers. Other cheeses like
  Gouda and Parmesan also work well.
  
  Fresh Mozzarella Toast baguette slices on the grill or in the oven
  and top each crostini with a slice of fresh, water-packed
  mozzarella. Place them on the plank and cook for about 10 minutes
  until the cheese begins to brown and melt. Top each appetizer with
  fresh tomatoes and basil or grilled zucchini slices with fresh mint.
  
  Method:
  
  FIRST In a small bowl, combine dried cranberries, apricots, and
  pistachios; set aside.
  
  NEXT Heat grill to 350 degrees F, place soaked plank on grill, close
  lid and heat for 3 minutes. Flip plank and place brie wheel on
  heated side of plank. Close lid and cook for 15 minutes or until
  smoky and soft.
  
  LAST Spoon fruit and nut mixture over smoked brie. Drizzle with
  honey and serve with fresh bread.
  
  Gena Knox of Fire & Flavor GenaKnox.com.

  From: Slash Food
 
MMMMM


Cheers

YK Jim


... Food TV might not be the best place to go looking for nuance.

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