Text 8361, 76 rader
Skriven 2008-06-03 22:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Re: squid
=================
-=> Quoting Manny Rothstein to Jim Weller <=-


 ->  MR> the dreaded Humboldt Squid [...] On the plus side of
 ->  MR> the equation, there is something extra satisfying in eating 
 ->  MR> a creature that would gladly eat you if it had the chance.

 -> Not unlike bear, shark and I suppose boar as well.

 MR> The breakfast of champions. 

That reminded me of an old joke: wheaties and beer..... breakfast of
ex-champions.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Rhubarb Tartlets With Mojito Sorbet
Categories: Pies, Fruit, Ice cream
  Servings: 4

      1    pound, 2 ounces rhubarb,
           peeled, cut in 2.5-inch
           lengths
    1/2 c  extra-fine cane sugar
     12 oz puff pastry dough, fresh or
           frozen, thawed
    3/4 c  almond meal
      4 TB raw brown granulated sugar
           plus
      2 TB to sprinkle
           Seeds scraped from 1 vanilla
           bean
      2    inch piece of gingerroot,
           peeled and grated very fine
           Confectioners' sugar to
           taste
      4    scoops mojito sorbet or a
           fruit flavor of choice

Put the rhubarb sticks in a colander over a bowl and sprinkle with
the fine sugar. Let rest for 1 hour so that rhubarb can sweat out a
little of its water.

Meanwhile, roll the puff pastry to 8-by-16-inches. Cut into four
pieces, each 8-by-4-inches; place on baking sheet.

Heat the oven to 420 degrees. Use a fork to poke vent holes in the
pastry, leaving a 1/2-inch border all around. Cover with plastic
wrap and refrigerate.

Mix the almond powder, 4 tablespoons raw brown sugar, vanilla seeds,
and ginger; crumble together.

Remove the dough from the fridge and top with the almond crumble,
leaving the border intact. Arrange the rhubarb sticks on top and
sprinkle another half tablespoon of brown sugar over each tart. Bake
at 420 for 20 minutes.

Remove from oven. Let cool slightly and sprinkle tarts with
confectioners' sugar. Serve warm with sorbet.

From chef Matthew Levin, Lacroix at the Rittenhouse

From: Mignonne
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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