Text 653, 93 rader
Skriven 2008-01-12 22:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: tastes 662
======================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I never swilled anything as rough as Kevin #1 (except cheap sherry
 JW> as part of Purple Jesus punch on one occasion in college) but rarely
 JW> drink as well as Kevin #2 although I aspire to, wallet permitting.

 ML> I've drunk some awful (alcoholic) things in the company of
 ML> Kevin #1     

And he brought out his very best! [g]

 ML> but would be grateful for the acquaintance of Kevin #2.

He's an interesting guy. I've spoken of him before, usually in the
context of New Year's Eve parties. A chartered accountant who likes
racing huskies. Lori, is wife, teaches nursing at the community
college and is also a charter herbalist. She plays bag pipes in the
NWT pipe band. They were also two of the founding members of the
Yellowknife wine society. They seem to specialize in affordable,
hidden treasures: obscure small growers from famous districts,
second growths that are almost as good as first but priced at a
discount. The Pinot Negro was a case in point: the district is famous
for its Pinot Negros but the grower is famous for her whites, not
her reds. Still, her Pinot Negro blew me away.

 ML> Though given the dual resources of my b-i-l John and my friend
 ML> Nicholas I have drunk perhaps better than any other poverty-line
 ML> person on this planet.

You do have a knack.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Salmon Pizza and Other Embellishments
 Categories: Pizza, Appetizers, Smoked, Salmon
      Yield: 8 Slices
 
           CRUST:
      2 c  All-purpose flour
      1 ts Salt
      1 ts Granulated sugar
      2 ts Fast-rising yeast
      1 tb Olive or vegetable oil
    3/4 c  Warm water
           TOPPING:
      1 lg Tomato, chopped
      1    To 2 cloves garlic, minced
      6    To 8 green onions, chopped
           Freshly ground pepper
      2 tb Chopped fresh dill
      2 c  Grated Asiago cheese
      4 oz Smoked salmon, cut into
           -bite sized pieces
      1 tb Capers (drained)
 
  To prepare dough, mix 1 cup of the flour, salt, sugar and yeast in
  a large bowl.  Pour oil into water; add to yeast mixture.  Mix
  thoroughly. Add remaining flour; knead for 3 to 5 minutes on a
  floured surface. Put in a greased bowl, cover and place in a warm
  spot for 40 minutes or until needed.
  
  Dough can be made in the morning and kept in the refrigerator.
  Let it warm up for about 1 hour before using.  The dough is very
  forgiving. Stretch dough out on an ungreased medium pizza pan or
  cookie sheet just before you are ready to assemble the pizza.
  
  Preheat oven to 475øF.  In a small bowl, mix tomato, garlic, green
  onions, pepper and dill.  Spread this mixture directly on pizza
  crust. Sprinkle Asiago cheese on top.  Bake for 10 to 12 minutes
  on lower rack of oven. Remove from oven.  Spread salmon and capers
  on top; return to oven for 3 minutes.
  
  Variations:
  
  *Substitute red onions for the green ones and ripe olive for
  capers. *Try a combination of tomato, red onion, fresh basil and
  oregano. Top with goat cheese and black olives. *The tomato,
  onion, basil and oregano base can be used with low-fat mozzarella,
  chunk water-packed tuna, fresh or bottled roasted red peppers,
  black olives and capers.
  
  Source: Good Friends Cookbook. From: "Cindy Hartlin"
 
MMMMM

Cheers

YK Jim


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