Text 9877, 83 rader
Skriven 2008-07-01 09:53:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Alaska pics
=======================
-=> DALE SHIPP wrote to BJöRN FORSSTRöM <=-

 DS> We still have enough miles left to get a free 1st class -- but only if we
 DS> book many months in advance.  Don't know where we would go though. Right
 DS> now, we feel traveled out:-}}

 BF> Do you have any pics available to take a look at from Alaska?

 DS> I have pictures, but have not had time yet to sort out the bad from the
 DS> decent -- nor found a place to put them for public view.  I'll make a
 DS> post when I do.  Much of the scenery is difficult to photograph in a
 DS> way that really conveys what it looks like.  The camera seems to
 DS> minimize it.

I use http://photobucket.com/  It's a free (to you) service which gives you
Multiple ways to distribute/display your pix. Unlimited (AFAIK) storage, too.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Risotto
 Categories: Rice, Citrus, Cheese
      Yield: 2 servings
 
      2    Shallots
      1    Rib celery
    1/4 c  Unsalted butter
      1 tb Olive oil
  1 1/3 c  Risotto rice
      1 qt Vegetable stock
    1/2    Unwaxed lemon; zested and
           - juiced
      2 sm Sprigs fresh rosemary;
           - needles only, fine chopped
      1    Egg yolk
      4 tb Grated Parmesan; more for
           - garnish
      4 tb Heavy cream
           Good grating black pepper
           Maldon or other sea salt
 
  Put the shallots and celery into a mini food processor and
  blitz until they are finely chopped. Heat half the butter,
  the oil and the shallot and celery mixture in a wide sauce
  pan, and cook to soften the mixture for about 5 minutes,
  making sure it doesn't stick. Mix in the rice, stirring to
  give it a good coating of oil and butter. Meanwhile, heat
  the stock in another saucepan and keep it at the simmering
  point.
  
  Put a ladleful of the stock into the rice and keep stirring
  until the stock is absorbed. Then add another ladleful and
  stir again. Continue doing this until the rice is al dente.
  You may not need all of the stock, equally, you may need to
  add hot water from the kettle.
  
  Mix the lemon zest and the rosemary into the risotto, and in
  a small bowl beat the egg yolk, lemon juice, Parmesan, cream
  and pepper.
  
  When the risotto is ready - when the rice is no longer
  chalky, but still has some bite - take it off the heat
  and add the bowl of eggy, lemony mixture, and the remaining
  butter and salt, to taste. Serve with more Parmesan if you
  wish, check the seasoning and dive in.
  
  Recipe courtesy Nigella Lawson
   
  Prep Time: 15 minutes
  Cook Time: 25 minutes
  Yield: 2 servings
  
  Episode#: NE0107
  Copyright © 2006 Television Food Network
  
  Meal Master Format by Dave Drum - 22 February 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "!" -publisher of "Les Miserables" to Victor Hugo, 1862
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