Text 14526, 86 rader
Skriven 2011-08-10 08:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Prawns
==============
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> Whistler (now that it's big time) has 
 HN> access to good seafood from Vancouver
 HN> so you should have plenty of good 
 HN> stuff available there.

Yeah, it's only 125 km away. But unlike in Vancouver's Chinatown, I
doubt if the restaurants at or near the convention centre and hotel
will be cheap! It's a pretty yuppie resort town full of creperies
and French restaurants.

Speaking of gardening for freshness there's no corn or tomatoes
during asparagus season!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus, Tomatoes & Corn with Spinach Sauce
 Categories: Salads, Corn, Sauces
      Yield: 1 Serving
 
    100 g  Tomatoes
      6    Baby potatoes
      6    Fresh asparagus spears
     50 g  Fresh corn
           FOR THE SEASONING:
      2 tb Spinach sauce
 
  SLICE tomatoes. Boil and peel potatoes. Put asparagus spears in a
  shallow pan. Pour boiling water over them. Add salt and allow to
  simmer for 10 minutes.
  
  Remove and pour ice cold water over them. Drain. This will keep
  asparagus fresh and green. Set aside.
  
  Arrange the potatoes, corn and asparagus in a salad bowl, keeping
  tomato slices on outer side. Pour spinach sauce over the salad.
  Chill and serve.

 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spinach Sauce
 Categories: Vegetables, Sauces, Onion, Alcohol
      Yield: 1 cup
 
      4 tb Olive oil
      2    Shallots, finely diced
      1 lb Spinach, rinsed, dried
           -stemmed
      1 tb Rice wine vinegar
      1 pn Nutmeg
      1 tb Pernod
      1    Vitamin C pill, crushed
           Salt and pepper
 
  The vitamin C tablet will slow down the oxidation process, keeping
  the sauce a nice green color longer.
  
  Heat the oil over high heat in a large saute pan. Add the shallots
  and saute for 1 min, then add the spinach leaves to the pan. Cover
  and let the spinach "sweat" for 1 min.
  
  Remove the pan from the heat and place the contents in a food
  processor along with the remaining ingredients. Process on high
  until well combined. Season to taste with salt and pepper.
  
  Variation; To make a warm dip for pita bread, fold in some grated
  Swiss cheese.
  
  Grains, Rice, and Beans by Kevin Graham
 
MMMMM

Cheers

YK Jim


... 200 years ago we always used local, organic, seasonal ingredients.

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