Text 16542, 97 rader
Skriven 2011-10-11 22:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: The Supremes
====================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> I am not, and never have been, French.
 
 JW> Whereas I am a known associate of several of them and on intimate
 JW> terms with one.

 DD> Just as long as you are doing nothing to forment a revival of the
 DD> French & Indian wars of colonial days.

Hell, the clan I married into is all French or Indian or both!

 DD> * These are not strictly "supremes" as the definitions I
 DD> found for supreme indicates a chicken breast quarter
 DD> with the wing bone attached.
 
 JW> The original definition has changed over time. Today it can also
 JW> mean a skinless, boneless half breast.

 DD> I'm pretty much in Ian's camp on this one.
 DD> calling it something it is *NOT*.

So am I. Perhaps not as stridently as him but a kindred spirit all
the same.

Don't let this next one fool you; there is no savory i nit
whatsoever. The roots of the word mean "taste" and it applies both to
the herb and a non-sweet tasty dish.

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

     Title: Savory Summer Beet Tart
Categories: Pies, Vegetables, Cheese
  Servings: 4

      3    beets; with greens
      1 TB salt
      3 TB olive oil; divided
      1 lg Spanish onion
      1 TB salt
      1 c  goat cheese
     15 oz part-skim ricotta
      2    eggs
      2 TB salt
      1 TB fresh thyme leaves
           Black pepper to taste
    1/2 c  balsamic vinegar
      1 TB honey
      1    recipe tart crust

Preheat oven to 425 degrees.

Clean beets; trim if needed; and lay whole on tin foil. Reserve
greens.

Cover beets with salt and 1 tablespoon olive oil. Wrap tin foil
around beets until they are fully covered.

Prepare crust; recipe below. Crust can bake at same time as the
beets. Remove crust when half baked; about 10 minutes.

Put beets in dish in oven and bake for 30 minutes. Let cool; and cut
beets into small cubes.

Thinly slice onion. Wash beet tops thoroughly; dry and cut them into
bite size pieces. Add 2 tablespoons olive oil into a large skillet
and saute onion on medium heat till golden brown. Add beet tops and
lightly saute for about two minutes; till wilted. Set aside.

In a large bowl; mix well goat cheese; ricotta; eggs; salt; thyme=
and pepper.

Add goat cheese and ricotta mixture to prebaked tart pan; and top
with roasted beets; beet tops and onions. Bake for 15-20 minutes
till filling is set and crust is golden brown.

While tart is in the oven; heat balsamic vinegar and honey in a
small saucepan; stir on medium heat till it becomes syrup-like
consistency; about 5 minutes.

Drizzle balsamic reduction over tart after it is removed from the
oven.

  From: Wendy Hunt To: Foodwine         
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Know what I mean? Know what I mean? Nudge nudge. Nudge nudge!

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