Text 15728, 80 rader
Skriven 2011-09-14 17:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: various 899
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 ML> Falling apart ... not feeling all that bad, though.
 NB> Not feeling all that bad is not so bad... ;0

We hope. I understand that point of view completely, as
I am living this fine line now.

 And falling apart is
 NB> part of life... but it still would be nice to stub some of that in its
 NB> tracks... 

Indeed. I see some folks who fall apart at a different rate
from others - some actually do so gently and slowly (though
the majority don't).

 ML> And why have we outgrown them, I wonder. The shortsightedness
 ML> of the public, coupled with the clarion call of advertising
 ML> and the availability of cheap plastics and transport ...
 NB> Plus there is the pretty universal availability of "personal" water
 NB> filtering options, like the Brita pitchers and faucet adapters and
 NB> their like.

There are those, but they are not exactly cost-effective either.

   I think that may have been part of the demise of Wegmans'
 NB> in-store water filtering stations (dubbed "Purest Water") of a decade
 NB> or so ago...  Apparently they weren't deemed cost-effective enough from
 NB> the store's point of view to continue...  But the bottled waters of all
 NB> varieties still fill the shelves in abundance...

There's the issue of "Purest Water" competing with the other
products.

Maine Jonah crab cake with fennel salad and citrus vinaigrette
cat: shellfish, main
Serves: 1

h - For the crab cake
3 oz crabmeat (squeeze out the excess liquid)
1 ts chopped chives
1 ts red pepper, very finely diced
1 ts celery, very finely diced
1 ts red onion, very finely diced
1 ts fresh lemon juice
1 ts Dijon mustard
Salt and pepper, to taste
Fresh breadcrumbs
h - For the fennel salad with citrus vinaigrette
Orange juice
Grapefruit juice
Lemon juice
Extra virgin olive oil, as needed
1/2 fennel bulb, sliced very thin
1/2 c baby arugula
Salt and pepper, to taste
5 orange segments

Combine crabmeat, chives, red pepper, celery, red onion,
lemon juice, Dijon mustard and salt and pepper in a bowl.
Mix well. Press the mixture into a 2 1/2 oz mold to make
a crab cake. Sprinkle the crab cake with fresh breadcrumbs.
Heat a small amount of oil in a saute pan. Place the crab
cake into the heated pan and sear on both sides.

Combine equal parts of orange juice, grapefruit juice,
and lemon juice in a saucepan over medium heat. Reduce
by half. Set aside to cool. Blend in olive oil. Season
with salt and pepper to taste.

Combine the fennel and arugula in a bowl. Toss with the
vinaigrette. Season to taste with salt and pepper.

Presentation: Arrange the orange segments in a spiral
pattern around a plate. Place the fennel salad on the
plate inside the orange segments. Top with the crab cake.

Kim Lambrechts, Forty One Degrees North, Newport RI

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