Text 25247, 70 rader
Skriven 2012-05-23 23:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: veggies 688
===================
 DS> OTOH, last week our local Safeway was offering red, green, orange, and
 DS> yellow bell peppers at $1 each.

I've seen sales like that. I'd buy red or green depending
on what I wanted to do with them and forget the others.

 DS> We do like the red because of their flavor, but rarely buy orange or
 DS> yellow unless they are on a sale like this -- which is rare.

Back in the olden days, green ones would ripen to become
red ones. I don't know what has happened to the natural
order of things. Orange, yellow, and other fancy colors
I do not see much advantage of and figure that the addition
of color contrast to some dishes, especially salads, is the
only benefit and certainly not worth list price.


 DS> I'd say 2x to 3x.  The baking regular potatoes are $0.69 to $0.99 per
 DS> pound.  The size in shrink wrap might have been 3/4 pound.

There's the stupidity penalty as well as the small quantity
penalty.

Trouchia
cat: breakfast, airline, not so nice
servings: 4 to 6

3 Tb olive oil
1 lg red onion, quartered and thinly sliced crosswise
1 lg bunch chard, leaves only, coarsely chopped
salt and freshly milled pepper
1 clove garlic
6 to 8 lg eggs, lightly beaten
2 Tb chopped parsley
2 Tb chopped or torn basil leaves
2 ts chopped thyme leaves
1 c grated gruyere
2 Tb freshly grated parmesan

Chard and Onion Omelet with Basil and Gruyere

Heat 2 Tb oil in a 10" skillet. Add onion and cook over
low heat, stirring occasionally, until completely soft
but without letting it color, about 15 min. Add chard
and continue cooking, stirring occasionally, until
moisture has cooked away and chard is tender, about
15 min. Season well with salt and freshly ground pepper.

Meanwhile, mash garlic in mortar with a few pinches of
salt, then stir into eggs along with herbs. Combine
chard-onion mixture with eggs, stir in gruyerese and
half the parmesan. Preheat broiler.

Warm remaining oil in skillet over medium-high heat.
When hot, add eggs. Slide pan back and forth a few
times to make sure eggs aren't sticking, then turn to
low. Cook until eggs are set but still quite moist on
top. Add remaining cheese, slide pan under broiler,
and broil until browned.

Serve trouchia in pan or slide onto serving dish and
cut into wedges. The gratinated top and golden bottom
are equally presentable.

US Airways magazine 4/2012


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