Text 9656, 87 rader
Skriven 2008-06-27 12:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: pizza
=================
-=> Quoting Joan Macdiarmid to Jim Weller <=-

 JW> They're just a coalition of hide bound traditionalists and cheese
 JW> haters. [g]
 
 JW> It was truly a pizza, but with non-traditional cheese and toppings.

 JM> I didn't remember if you had done yours on a regular
 JM> pizza base or some bready base.

Pizza base. Even I wouldn't call it a pizza if it was on bread. [g]

 JM> Of course, one purveyor of frozen goodies (Red Baron)
 JM> offers what they call a "French Bread Pizza", a loaf of
 JM> French bread cut in top and bottom halves and topped
 JM> with the traditional sauces and toppings and cheese.

That's more like a bruschetta sort of thing.

 JM> And Ragu "Pizza Quick" sauce recommends making
 JM> mini-pizzas with split English Muffins.

I don't know what to call those but they are still tasty.

 JM> Ha! I've also seen
 JM> descriptions of "Mexican Pizzas" based on large flour
 JM> tortillas!

They are neither Mexican nor pizza but very tasty indeed. A good
example of fusion cooking that works.

 JM> Well, of course, Cornish pasties should have Corn
 JM> in them! (GDR)
            
AAARRRRGH!!!

Speaking of food purity and the lack of it, yet another false sabayon.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: New Seasons Asparagus with a Tarragon Sabayon
 Categories: Vegetables, Sauces
      Yield: 4 Servings
 
    450 g  Young asparagus; thin stems
     15 g  Unsalted butter
    1/4 ts Sugar
      1    Piece star anise
      1    Shallot; finely chopped
    150 ml Mixed vegetable stock and
           -white wine
      2    Egg yolks
           Salt and freshly ground
           -black pepper
      1    Handful French tarragon
      1 tb Chives; freshly chopped
           Extra vegetable stock
           -boiling in a pan of
           -boiling water
 
  First make the sauce base: Cook the chopped shallot, the star
  anise and 3 or 4 sprigs of tarragon in the vegetable stock and
  wine mixture until the shallot is softened and the flavour is
  intensified. Season carefully. Strain into a clean pan.
  
  Cook the asparagus with a dash of water, a little salt, the sugar
  and the butter over a high heat keeping it moving in the buttery
  liquor until softened. It will take about a minute.
  
  Meanwhile, whisk the yolks in a bowl over a pan of hot water until
  frothy. Add the hot stock or water gradually whisking all the time
  to form a sabayon.
  
  Add the rest of the chopped tarragon and the chives to the sauce
  and fold in enough sabayon to make a frothy sauce. Strain the
  asparagus and serve with the sauce poured around.
 
MMMMM

Cheers

YK Jim


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