Text 10142, 123 rader
Skriven 2011-04-30 23:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Burning Down The House
==============================
-=> Quoting Dale Shipp to Dave Drum <=-

 DD> my current insurance carries a "replacement cost" rider.

 DS> We also now have "replacement cost" riders on our policy.

Very smart advice to all, both home owners and tenants. Depreciated
cost coverage sucks and the extra cost of replacement insurance is
worth it. If you want to save money get a high deductible and don't
report every little insignificant loss, so that you can get and keep
the claim free discount.

The next batch of recipes have a Scandinavian theme and are all
new...

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

     Title: Nordic Mushroom Pie
Categories: Scandinavian, Mushrooms, Pies
  Servings: 6

           PIE CRUST:
    125 g  butter
    200 ml coarse wheat flour or 
    250 ml fine wheat flour
      1 ts baking powder
    1/4 ts salt
    150 g  peeled, floury potatoes 
           FILLING:
      2 lg shallots or 
      2 sm yellow onions
    650 g  chanterelles and/or mixed
           mushrooms, fresh or frozen
    200 g  creme fraiche
      2    eggs
      1 ts potato flour or cornstarch
    1/2 ts black pepper
    1/4 ts (or less) salt
    100 ml grated mozzarella cheese
    100 ml grated sharp Emmental
           cheese
           sesame seeds

First prepare the crust. Bring the butter to room temperature. Boil
the potatoes until tender and let them cool thoroughly. Grate the
potatoes very finely, there should be about 150 grams of grated
potato. Combine the flour, baking powder and salt. 

Pour the flour mixture and the grated potatoes over the soft butter
in a bowl. Rapidly mix the ingredients together to form a dough. Do
not mix or knead the dough more than it is necessary to get the
ingredients mixed. Flatten the dough, wrap it in plastic and place
in refrigerator to rest and harden. You can do this on the previous
day. 

Prepare the filling. Clean the mushrooms and chop them in small
pieces. If you are using frozen mushrooms, let them thaw partially
in refrigerator before chopping. For the filling, you can use solely
chanterelles or replace part of them with wild or cultivated
mushrooms, like boletes, funnel chanterelles, champignons and
shiitake mushrooms. If using funnel chanterelles and shiitake
mushrooms, remove their fibrous stems and use the caps only. 

Chop the onions extremely fine and slowly saute them in a little
butter until soft and translucent. Set aside. Fry the mushrooms on
high heat in dry skillet, mixing continually, until most of the
moisture has evaporated. Reduce the heat, add some butter and slowly
cook the mushrooms until tender, stirring every now and then. Note
that softer mushrooms, like boletes, cook much quicker than harder
mushrooms, like chanterelles. 

When the mushrooms have softened, mix in the cooked onion. Set the
mixture aside. Soften the dough and roll it out into about 5 mm
thick, flat disc. Butter the bottom and sides of a springform cake
or pie pan (26 - 28 cm). Lift the dough and place it in the pan,
pressing it against the bottom and sides. The sides of the dough
should be high enough to hold the mushroom filling. Cover the pan
with plastic and place in refrigerator to harden. 

Meanwhile, prepare the rest of the filling. Pour the creme fraiche
in a bowl and stir until smooth. Add the eggs, potato flour, pepper
and salt and mix. Set aside. 

Prebake the pie crust. Prick the crust with a fork and line it with
a piece of buttered foil. Fill the foil with baking beans, dry peas,
rice etc, to help the crust hold its shape while baking. Bake the
crust in the lower part of the oven at 225 C for about 10 minutes,
or until it feels firm enough to hold its shape without collapsing.
Gently remove the foil and the beans and continue baking for about 2
- 10 minutes, or until the crust starts to brown around the edges
and on the bottom.

Take the pan out of the oven, and fill the crust with the mushrooms.
Drizzle the cream filling on top. Using a fork or a knife, help the
cream run between the mushrooms to make the filling more even.
Sprinkle the mixed, grated cheese on top. If you like, you can brush
the edge of the pie with egg and sprinkle it with some sesame seeds.
Bake the pie at 200 C for about 30 minutes, or until the filling has
set.

Let the pie cool and set for a few minutes before loosening and
removing the rim of the pan. Lift the pie on the serving plate, cut
in wedges and serve while warm. 

Source: Nordic Recipe Archive


  From: Simon Bao                       
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... A little boredom in your life is seldom fatal.

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