Text 26210, 91 rader
Skriven 2012-06-17 23:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: 808 living on the road
==============================
-=> Quoting Michael Loo to Nancy Backus <=-

 NB> Prepared Foods and Deli are two departments I
 NB> mostly just glance at in passing...

 ML> I have been known to pop into such departments when traveling
 ML> to pick up something for munching on...
 ML> last time I was in a hotel that was a. near a grocery and b.
 ML> not near a reasonable restaurant

Last summer when we were in pricey Whistler, B.C. Roslind had good
catered lunches at her workshops, but I was left to my own devices.
I ate well, for not too much money, at an upscale IGA called Market
Fresh, close to the hotel. Large trays of house made sandwiches with
good bread came out at 11 AM. Most were snapped up at 12 and 1 but
any leftovers were half price starting at 2 which is when I went.

Lunch leftovers made good late night snacks too. With the money
saved at lunch we could really splurge on our dinners without a
guilty conscience.

And I will sometimes visit those departments for office lunches, but
never to take home for supper. My rationale is although it may be
more expensive than home made, it's still cheaper and healthier than
restaurant lunches.

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

     Title: Pluma Moos (Fresh Fruit Mousse)
Categories: Desserts, Fruit
  Servings: 6

      3 c  cold water
      2 lb plums, pitted and quartered
     16 oz frozen mixed fruit
      2    stalks rhubarb, diced
  1 1/2 c  sugar
      1    cinnamon stick
    1/2 ts grated fresh ginger
    1/4 ts ground cloves
    1/4 ts ground nutmeg
      2 ts vanilla extract
      3 TB cornstarch

A farm fresh recipe from the Heartland... a Midwestern Mennonite
tradition.

It's a dish that can be served hot or cold. You can pair it with
cream or serve it solo. Some versions thicken it with cornstarch
while others add decidedly modern J-E-L-L-O. No fresh fruit, no
problem. You can even enjoy it in the winter with dried fruits like
apricots, apples, and prunes.

The ingredients are simple: fruit, sugar, spices, vanilla and water,
and there's ample room for variation. Pour it over ice cream for
dessert or add it to yogurt for a breakfast parfait.

The best fruits are berries or stone fruit cut into chunks, but
apples, pears, and basically any other fruit will work as well.
Note, the fruit with large seeds, like blackberries, will require
additional time for straining.

In a large saucepan, add water, half the plums, 1/2 of the mixed
fruit, rhubarb, sugar, spices and vanilla. Bring the mixture to
boil. Reduce the heat to low, cover, and simmer slowly until the
fruit is tender about 10 minutes.

Discard the cinnamon stick, return the liquid to boil uncovered,
until it reduces reduced by half, stirring occasionally. Whisk in
corn starch and continue cooking until mixture thickens. If you are
using very seeded fruit (like blackberries) you'll want to strain
the mixture before pureeing. Puree mixture in food processor. Chill
for at least an hour and serve with remaining fruit on top.

Posted by: Alexandra Penfold

  From: Serious Eats

MMMMM-------------------------------------------------


Cheers

YK Jim


... Most fish shyly swish, but a jellyfish can only squish.

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