Text 9602, 97 rader
Skriven 2008-06-26 16:46:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Sunfish
===============
-=> CAROL SHENKENBERGER wrote to RUTH HANSCHKA <=-

 CS> I;m not sure what sunfish are.  Ah, googled, yes, Mola Mola.  I
 CS> recognize it but one normally only sees it in parts.  Big critter.

Perch, bluegill, ounkin seeds, red ears, etc. Smallish (about the size of your
hand) pond denizens which are, generally, good eatin' if prepared properly.
Those who have a problem with fish bone, though, should give them a wide berth
as they are so small as to be not worth filleting.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spring Salad With Saffron Rice Cakes & Peas
 Categories: Salads, Rice, Vegetables, Wine
      Yield: 4 servings
 
MMMMM----------------------------PEAS---------------------------------
      4    Big sprigs of fresh mint;
           - lightly bruised
           Pn salt
      1 lb English peas; shelled

MMMMM--------------------------RISOTTO-------------------------------
  2 1/2 c  Chicken stock
      2 pn Saffron
      1 tb Extra virgin olive oil
    1/2 c  Finely chopped onion
      1 c  Arborio rice
    1/2 c  Dry white wine
           Salt & pepper
           Oil for frying

MMMMM---------------------------SALAD--------------------------------
      2 c  Frisee or Mesclun mix
           Sprigs of chervil
      2 tb White wine vinegar
      1 tb Meyer lemon juice
    1/2 c  Extra virgin olive oil
      1 tb Fine chopped parsley
      1 tb Fine chopped chives
      1 ts Fine chopped mint leaves
           Salt & pepper
           Parmesan or dry goat cheese
 
  Venus chef-owner Amy Murray says this recipe is easier than
  it looks, in part because you can prepare the various
  components well head of time.
  
  The peas: Bring 2 cups of water to a boil in a saucepan. Add
  mint sprigs, cover and simmer for 10 minutes. Remove mint,
  add salt and peas. Simmer until peas are just tender, 3-4
  minutes. Strain, chill in ice water, strain again and let
  drain.
  
  The risotto cakes: Bring stock to a boil in a saucepan. Add
  saffron, cover, remove from heat and let steep for 1 hour.
  
  Heat olive oil in a skillet. Add onion; saute for 2 minutes.
  Add rice and cook, stirring, until it is well coated with oil.
  Add wine and simmer for 2 minutes. Start adding hot stock
  in small amounts — 1/4 cup at most — until all stock has
  been absorbed and rice is thick and creamy (add additional
  stock if needed). Season to taste with salt and pepper,
  fold in peas, then spread on a baking sheet and chill for
  1 hour.
  
  Shape the mixture into 8 patties, using about 1/3 cup per
  patty. Cover and refrigerate until ready to complete the
  recipe, up to 4 days.
  
  Fry the patties in hot oil over medium-high heat, turning
  once, until both sides are crisped and brown. (Alternately,
  the cakes may be baked in a 350ƒ oven for 25-30 minutes.)
  
  The salad: Wash and dry greens. Whisk together vinegar, lemon
  juice, olive oil, parsley, chives and mint. Season to taste
  with salt and pepper.
  
  To serve: Toss the greens and chervil with enough dressing
  to coat lightly, divide among salad plates. Top each serving
  with 2 risotto cakes. Drizzle additional dressing around the
  rim of the plate. Top with a few shavings of Parmesan or dry
  goat cheese.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 15 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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