Text 23091, 107 rader
Skriven 2012-03-30 23:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: not so smart 431
========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Fairbanks /  Sounds pretty bottom shelf to me.

 ML> Definitely bottom shelf, but not bad for adding that
 ML> oxidized flavor to cooked things.

Then it sounds ideal for our annual batch of heavily spiced winter
Glogg.

 JW> I can't imagine eating a biscuit without butter.

 ML> I'm told some people use jam or honey or sausage gravy.

In my house, all those things... with butter.

 JW> Cute chicks have made me do several stupid things over the
 JW> years.

 ML> Yes, but how many stupid things have you made cute chicks do
 ML> over the years?
                      
I got one to marry me!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poached Eggs w/ Roasted Asparagus, Prosciutto, Chives
 Categories: Biscuits, Eggs, Ham, Brunch
      Yield: 6 Servings
 
    1/2 c  Extra-virgin olive oil
    1/4 c  Chopped fresh chives
      1 ts Fresh lemon juice
    1/4 ts Finely grated lemon peel
      6 tb White wine or unseasoned
           Rice vinegar
     12 lg Eggs
      2 lb Medium asparagus spears,
           Trimmed
      3 tb Olive oil
      3 oz Thinly sliced prosciutto
 
  Serve over English muffins, or skip them in place of something
  else, cornmeal biscuits perhaps.
  
  Egg-poaching tips: adding a little vinegar to the cooking water
  helps the egg white to solidify faster, cutting down on
  feathering. Make sure the water is simmering, not boiling, when
  you put the eggs in - vigorous bubbling will break the whites. And
  use the freshest eggs you can; they spread less.
  
  Notes: The chive oil would also be delicious drizzled over salmon or
  chicken. For very hungry guests, poach 12 eggs and serve each person
  two instead of one.
  
  WHAT TO DRINK: Prosecco, an Italian sparkler, is festive, delicious,
  and a good value.
  
  Preparation
  
  Blend extra-virgin olive oil, chives, and lemon juice in blender or
  processor until smooth. Stir in grated lemon peel. Season to taste
  with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead.
  Cover and chill. Return to room temperature before using.
  
  Fill 2 large bowls with ice water and ice; set aside. Pour enough
  water into each of 2 large skillets to reach depth of 1 inch. Bring
  water to slow simmer over medium heat. Add 3 tablespoons vinegar to
  each skillet. Carefully crack each egg into individual ramekins.
  Gently slide 1 egg at a time into simmering water, working in
  batches of 3 eggs for each skillet. Cook until whites are just set,
  about 3 minutes. Using slotted spoon, very gently transfer eggs to
  bowls with ice water, being careful not to break eggs. DO AHEAD Can
  be made 1 day ahead. Cover and refrigerate eggs in bowls of ice
  water.
  
  Preheat broiler. Spread asparagus in single layer on rimmed baking
  sheet. Drizzle with 3 tablespoons olive oil; turn asparagus to coat.
  Sprinkle with salt and pepper. Broil asparagus 6 minutes. Turn
  asparagus over and continue to broil until crisp-tender and
  beginning to brown, about 6 minutes longer. Divide asparagus among 6
  plates and drape prosciutto slices over.
  
  Pour enough water into each of 2 large skillets to reach depth of 1
  inch; bring to simmer. Using slotted spoon, transfer eggs to
  skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1
  or 2 eggs atop each serving of asparagus and prosciutto. Drizzle
  chive oil over and around each serving. Pass remaining chive oil
  separately.
  
  From: Bon Appetit April 2007

  Posted by: Jessica Strand
  
 
MMMMM
 

Cheers

YK Jim 

... My liquor storage space is limited by Roslind's need to own many boots

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