Text 2260, 92 rader
Skriven 2010-09-30 16:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: herbs 616
=================
 ML> I can't speak for recipes, but I can speak for what I've eaten,
 ML> and a substantial percentage of the sweet Italians don't have
 ML> fennel: thank goodness for that, as I'd never have acquired a
 ML> taste for them if they all did.
 DD> I don't mind it as long as it doesn't dominate. And a little goes a
 DD> long way. Much like sage in breakfast sausage - it's a good thing,
 DD> mostly. But, it's also easy to over-do. 

Balance in all things, something I fail to achieve sometimes.
Although the proper amount of fennel is zero, and the proper
amount of sage is a lot more than zero.

Speaking of which, Yahoo News took me from World's Scariest
Bridges (about 3 of which I've been on and find no big deal,
and about 4 of which I'm planning on going on, but there are
some really scary ones) to World's Scariest Hikes, only one
of which I've been on (only part of it), but there are videos
that made me lose my balance when I got up (see page 11, for
example, but ignore the Modern Gonzo (hiking equivalent of
Guy Fieri) video of Mount Huashan, as there are better out
there). Wasted much of the day on that while almost losing
my lunch.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Queen of Sheba Meatloaf
 Categories: Meats, Nets
      Yield: 10 servings

      2 tb Virgin olive oil
      3 tb Butter
      4    Garlic cloves, crushed
      2 md Onions, finely chopped
    1/2 c  Finely chopped fresh Italian
           -parsley
      1 ts Fennel seeds
  2 1/2 lb Lean ground lamb
      1 lb Ground hot sausage, casing
           -removed
           Juice of 1 lime
    1/4 c  Dry vermouth
    3/4 c  Dry bulgur wheat, soaked for
           -30 minutes in water to
           -cover
      2 lg Eggs, lightly beaten
      3 tb Ketchup
      1 ts Sesame oil
      2 tb Dried mint
      1 ts Ground allspice
    1/4 ts Dried rosemary
      1 ts Ground cinnamon
    1/2 ts Grated nutmeg
    1/8 ts Black pepper
      2 tb Worcestershire sauce
    1/4 c  Toasted pine nuts
    1/3 c  Pistachios
      3 tb Bay leaves, split in half

  Preheat oven to 375'F. Thoroughly coat a Bundt pan with olive oil.

  In a large saute pan, heat the olive oil and 2 tablespoons of butter.
  Add the garlic and onions. Saute until the onions are translucent,
  about 3 minutes. Add the parsley and fennel seeds.

  Remove half the onion mixture and combine with the ground lamb in a
  large bowl. Set aside the other half of the onion mixture.

  Add the ground sausage to the saute pan, and brown. Add the lime
  juice and vermouth. Remove from the heat. Add this mixture to the
  reserved onion mixture. Set aside.

  Squeeze the excess water from the bulgur wheat. Mix with the lamb. Add
  the eggs, ketchup, sesame oil, mint, allspice, rosemary, cinnamon,
  nutmeg, black pepper and Worcestershire sauce. Mix well. Divide this
  mixture in half. Press half the lamb mixture into the pan. Arrange
  the sausage mixture on top of the lamb. Sprinkle the pine nuts and
  pistachios evenly over the sausage layer.

  Press the other half of the lamb mixture on top of the nut layer. Dot
  the loaf with the remaining tablespoon of butter and place the broken
  bay leaves on top of the loaf.

  Bake for 1 hour or until done. Remove the bay leaves. Let the loaf
  sit for 15 minutes before inverting it onto a round serving platter.
  Serves 8-10. Source unknown

MMMMM


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