Text 4352, 132 rader
Skriven 2008-03-25 14:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: WEATHER VS LOCATION 41
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 -=> Jim Weller said to Glen Jamieson <=-

 GJ> It is the first taste of the coming Winter. At night down to 13C, so
 GJ> my electric blanket is now in use.  Soon it will be down to your
 GJ> summer temperatures.

A bit of a luxury, 13 degrees and the electric blanket cranked.
I don't think I'd use an electric blanket if it were 13 INSIDE.

 JW> We do get summer highs in the 20-30 range but yes the night time
 JW> lows are often under 13.

And people in YK probably sleep naked on top of the sheets when
it's 13 outside. 

 GJ> Yesterday, delicious lamb shanks.
 JW> Sounds good. I would love to try them but I'd have to buy a whole
 JW> lamb in Alberta and bring it up, just to get 4 shanks. All my store
 JW> carries is chops and leg roasts at exorbitant prices. Which reminds
 JW> me, I'm way past due for my annual taste treat and have put lamb on
 JW> the shopping list.  

What if you went to Alberta and just bought a few kilos of shanks?

 JW> Title: Chanfana Ou Lampantana
 JW> Categories: African, Portuguese, Lamb, Wine, Chilies
 JW> Yield: 12 Servings
 JW> 3 kg Goat, cut into large pieces
 JW> 120 g  Bacon, diced
 JW> 125 ml Olive oil
 JW> 25 ml Lard
 JW> 2    Onions, sliced
 JW> 5 ml Paprika
 JW> 2 ml Ground cloves
 JW> 2 ml Ground nutmeg
 JW> 1    Bay leaf
 JW> 1    Sprig parsley
 JW> 3    Cloves garlic
 JW> Salt and pepper
 JW> Piri-Piri
 JW> 4 L  red wine

This sounds like a great, if costly dish: 3 kg of goat and
4 kg of wine. Plus, of course, you'd need more wine to go
with the meal.

 JW> This dish was typical of the Beira provinces in Mozambique where
 JW> it was served at large gatherings.  This dish is best prepared a
 JW> day in advance and reheated. It is preferable to use an iron pot,
 JW> but a good quality oven proof pot will do. Lamb may be used
 JW> instead of goat.
 JW> "Cooking the Portuguese Way"

How much effort, I wonder, would it take to find 4 liters of
wine in Mozambique?

Here's a good dessert for a Portuguese meal. The tarts were
invented by a pastry shop in Belem, outside Lisbon, and still
are commonly called Pasteis de Belem, though they are now also
associated with Macau and Hong Kong.

Pastel de Nata  (cream custard tarts)
Categories: Portugal, Macau, desserts
Yield: 12 pastries

h - Pastry
2 c all-purpose flour, plus more for rolling
1 ts salt
2 Tb granulated sugar
10 Tb chilled unsalted butter, cut into 1/4" cubes
7 Tb ice water (appx)
h - Custard
1 Tb cornstarch
1 1/2 c heavy cream
1 c granulated sugar
6 egg yolks

Make sure the pastry ingredients are well chilled and the
custard ingredients are at room temperature. The pastry
is partially baked before filling to eliminate an uncooked
pastry layer that sometimes can result.

Make the pastry:

1. In the bowl of a food processor fitted with a metal
blade, pulse the flour, salt and sugar to combine. Add
the butter and pulse until the flour resembles coarse,
uneven cornmeal, about 10 1-second pulses.

2. Drizzle 5 Tb of the ice water over the mixture. Pulse
several times to work the water into the flour. Add the
remaining water, 1 Tb at a time, and continue pulsing
until the mixture develops small curds. Turn the dough
out onto a work surface, shape it into a disc and cover
with plastic wrap. Refrigerate for at least 1 hr.

3. On a lightly floured surface, roll half the dough to
1/16" thickness. Cut out 6 (4 1/2") circles. (If you
don't have a cookie cutter, a wide-mouth jar works well.)
Ease the dough circles into a 12x4-oz nonstick muffin
tin, pressing out any overlapping folds. Repeat with
the remaining dough. Place the tin in the freezer 5 min.
Remove and trim any overhang with the back of a knife so
that the pastry cups are flush with the top of the tins.
Line dough cups with cupcake papers and fill with dried
beans or pastry weights. Bake 8-10 min at 350F (180 C)
to set.

Make the custard:

1. Dissolve the cornstarch in 1/4 c cream in a medium
bowl. Add the remaining cream and sugar, and stir until
the mixture is smooth. Check for sugar granules with a
spoon; none should remain.

2. In a small bowl, blend the yolks with a fork until
smooth. Add the yolks to the cream mixture, stirring
gently to combine.

3. Ladle the egg mixture into the partially baked
pastry cups, filling to 2/3 capacity.  Bake in at 350F
(180 C) until the edges of the custard are puffed and
middle is still jiggly, about 20-25 min (the custard
will continue to cook). Cool completely in the tin.

Sincerely, Diana
Diana's Desserts

dianasdesserts.com
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