Text 7860, 123 rader
Skriven 2008-05-27 08:35:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Chilli & Beenz
==========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Eeeeeewwwwww! Kidney beenz have a texture that just does not fit with
 DD> a proper bowl of red. Pinto (brown) beenz or turtle (black) beenz have
 DD> the correct texture and mouth feel for chilli. Try it some time.

 JW> I meant that kidney beans were the default bean in Canada, not my
 JW> house. I was weaned off of them years ago. I like those small red
 JW> "rosa" beans from Mexico, pintos or even brown lentils if I add
 JW> beans. Black beans are good but not commonly sold this far north.

Oh. I may have picked up the mooky end of the stick there. That clears things
up nicely.

 DD> If I am going to add beenz to my chilli I adjust the heat/spice levels
 DD> upward so I do not have to rinse the beenz.

 JW> I make a medium spicy pot of beans, VERY heavy on the cumin, to go
 JW> with Roslind's semi-mild chili and add hot sauce to my own portion
 JW> to taste.

I do that as well - if cooking the beenz on my own. But, mostly I use Brooks'
Chilli Hot, Bush's Chilli Beans, or Lady Lee (if I can find them) Chilli Beans.
(all are pinto/brown beans)

 JW>     1/3 c  Masa harina (Mexican corn
 JW>            Flour)

 DD> But not with raw tortillas in MY chilli. Baja Oklahoma chilli cooks
 DD> are split about 50-50 on using masa as a thickener. I prefer arrowroot
 DD> myself ... or if I must have a corn flour I use the neutral
 DD> texture/taste product known as corn starch.

 JW> Hmmm, I think I shall try arrowroot sometime.

Equal parts of arrowroot and cold water stirred to a paste and added as usual
for thickeners. Taste/texture neutral and works well for thickening up chilli
gravy or chicken gravy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Onion Tart W/Mustard & Fennel
 Categories: Pastry, Eggs, Cheese
      Yield: 8 servings
 
  2 1/4 ts Active dry yeast
    1/2 c  Warm water (105-115°F)
  1 3/4 c  All-purpose flour
      1 lg Egg
    1/3 c  + 1 tb extra-virgin olive
           Oil; divided
  2 1/2 ts Salt, divided
      2 ts Fennel seeds
      3 lb Yellow onions; halved, thin
           Sliced
      1 tb Dijon mustard
    1/2 c  Grated Parmigiano-Reggiano
 
  Simple savory tarts abound in Provence. A particular favorite
  includes slow-cooked onions, mellow and nearly as sweet as
  marmalade, punctuated with hints of the herbs that grow wild
  all over the region—in this case, fennel. Cooks are known to
  vary their crusts depending on the affair, from short,
  buttery versions to pizzalike yeast crusts; the latter is
  used here to keep the tart light.
  
  Stir together yeast and warm water in a small bowl and let
  stand until foamy, about 5 minutes. (If mixture doesn't foam,
  start over with new yeast.)
  
  Put 1 1/2 cups flour in a medium bowl, then make a well in
  center of flour and add yeast mixture to well. Stir together
  egg, 1 tablespoon oil, and 1 1/2 teaspoons salt with a fork.
  Add egg mixture to yeast mixture and mix with a wooden spoon
  or your fingertips, gradually incorporating flour, until a
  soft dough forms. Transfer dough to a floured surface and
  knead, working in additional flour (up to 1/4 cup) as necessary,
  until smooth and elastic, about 5 minutes. Transfer dough to
  an oiled bowl and turn to coat.
  
  Cover with plastic wrap and let rise in a draft-free place at
  warm room temperature until doubled, 1 to 1 1/2 hours.
  
  While dough rises, heat remaining 1/3 cup oil in a 12-inch
  heavy skillet over medium-high heat until it shimmers, then
  sauté fennel seeds until a shade darker, about 30 seconds.
  Stir in onions, remaining teaspoon salt, and 1/2 teaspoon
  pepper, then reduce heat to medium-low and cover onions
  directly with a round of parchment paper. Cook, stirring
  occasionally, until onions are very tender and golden brown,
  1 to 1 1/4 hours.
  
  Preheat oven to 375°F with rack in middle.
  
  Knead dough gently on a floured surface with floured hands to deflate.
  Pat out dough on a large heavy baking sheet (preferably blue steel)
  into a 15- by 12-inch rectangle, turning up or crimping edge, then
  brush mustard evenly over dough, leaving a 1/2-inch border around
  edge. Spread onions evenly over mustard, then sprinkle
  
  Bake tart until crust is golden brown, 30 to 35 minutes.
  
  Cut into 2-inch squares or diamonds and serve warm or at
  room temperature.
  
  Cooks' note: Onion mixture can be made 2 days ahead and
  chilled, covered.
  
  Paul Grimes
  
  Gourmet | March 2008
  
  Makes 8 (hors d'oeuvre) servings
  
  Meal Master Format by Dave Drum - 11 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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