Text 22091, 105 rader
Skriven 2012-03-05 15:07:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CILANTRO  20305
=======================
 -=> Quoting Jim Weller to Michael Loo <=-

 ML> they say that your taste buds dull with age...
 ML> I've largely lost my aversion to cilantro because its flavor
 ML> seems muted compared to the way it used to taste to me.
 JW> I think it just comes from getting accustomed to it. The first time I
 JW> tasted it I thought it was extremely pungent and strange tasting,
 JW> and wasn't sure if I liked it or not. Then I decided I did like it
 JW> but just in small amounts. Eventually I grew to like it a lot and
 JW> used it in larger amounts and in more dishes. That all happened 20
 JW> years ago.

Much the same with me, but I liked it from the first.  Now I can eat
it in almost unlimited quantities.
 
 ML> Do you get peapod shoots and leaves?
 JW> Only if I grow my own.
 
 ML> They are one of my favorite greens, along with the leaves of
 ML> sweet potato and green pepper.

The leaves of winged beans, long beans, pumpkins, nasturtiums and
bitter melon are also very edible.

 JW> Leaves from hot chile plants are good too and contain just a tiny
 JW> bit of heat.

Very good in soup.

 JW> Title: Sugar Snaps with Flowering Pea Shoots, Peas & Baby Onions

 JW> Cooks' note: You should only eat the flowering shoots of the
 JW> garden pea, Pisum sativum. Don't try to cook with the flowering
 JW> shoots of sweet peas from your flower garden - they're poisonous.

No one told me, and I have eaten lots of sweet pea flowers.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sweet Pea Risotto with Saffron
 Categories: Main dish, Vegetarian, Rice, Vegetables, Eggs
      Yield: 4 Servings
 
      5 c  Vegetable stock
           (homemade or low-sodium
           Canned broth)
      6    Sprigs fresh mint
      2 tb Fresh mint minced leaves
           -for
           Garnish -- reserved
      6    Sprigs parsley
      2 tb Parsley minced leaves for
           Garnish -- reserved
      2 tb Extra-virgin olive oil
    1/2 c  Minced shallots
  1 1/4 c  Superfino or arborio rice
      1 ts Loosely packed saffron
           Threads
    1/2 c  Dry white wine
      2 ts Finely grated fresh lemon
           Zest
           Salt and freshly ground
           Pepper
      1 c  Sweet peas -- (cooked)
    1/3 c  Freshly grated
           Parmigiano-reggiano
           Plus additional for the
           Table
      2 ts Fresh lemon juice
 
  Serves 4 to 6. Bring the stock to a full boil in a saucepan, add the
  mint and parsley sprigs, reserving the chopped herbs for garnish;
  reduce heat and keep the stock at a bare simmer.
  
  Heat the oil in a heavy 2 to 3 quart saucepan and cook the shallots
  over moderate heat, stirring frequently with a wooden spoon until
  soft, but not browned (about 8 minutes). Stir in the rice and saffron
  and cook, stirring constantly, until the edges of the rice become
  translucent, about 5 minutes. Add the wine and lemon zest, and cook,
  stirring constantly, until the wine is absorbed, about 3 minutes.
  
  Remove the herb sprigs from the stock. Add about 1/2 cup of the
  simmering stock to the rice, and cook, stirring constantly, until all
  the stock is absorbed. Continue adding stock, about 1/2 cup at a
  time, and cooking, stirring constantly and letting each addition be
  absorbed before adding the next, until the rice is a dente, about 20
  to 25 minutes; season with salt and pepper about halfway through the
  cooking. With the last addition of stock, gently fold in the peas.
  
  Remove the pan from the heat and stir in the cheese and lemon juice
  with about 1 tablespoon of the parsley and one tablespoon of the
  mint. Serve immediately, garnished with the remaining chopped herbs
  and pass additional cheese.
  
  Recipe By     : Cooking class at Byerly's with Beth Dooley, 4/98
  
  From: Kathleen <schuller@ix.Netcom.Com>
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)