Text 29330, 78 rader
Skriven 2012-09-07 23:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RICE COOKING  20907
===========================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> Sometimes my SIL in Manila still cooks rice in a saucepan, beginning
 GJ> fast until it starts to boil over, then turning it down, but not too
 GJ> low.  When the rice is cooked, it is served at the table, but if done
 GJ> right there is is a cake of dried, very slightly browned rice
 GJ> remaining on the bottom of the pot.  This is carefully prised out and
 GJ> deep fried.  Usually it is just enough for one person - cook's perks!

Getting a good crust, not burned, is a bit tricky. I generally
do it Dave's way which is dead easy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta with Saffron Shrimp and Scallops
 Categories: Pasta, Microwave, Shrimp, Scallops, Clams
      Yield: 6 Servings
 
      4 tb Butter
      4 tb Finely minced shallots
      1 lg Carrot; finely minced
      1    Stalk celery; finely minced
      1 ts Saffron; dissolved in
    1/2 c  Dry white wine
    1/2 c  Heavy cream
      1 c  Fish stock or
    1/4 c  Clam juice; mixed with
    3/4 c  Chicken broth
      8 oz Peeled and deveined shrimp
      1    Inch pieces
      8 oz Scallops; sliced
           Horizontally
           Foot removed
      1 lb Tomatoes; seeded
           Finely diced
      1 lb Black fettucine
      1 c  Thawed frozen petite peas
           warmed in microwave oven
 
  The day before make the base for the pasta seafood topping. Melt
  the butter in a skillet. When the foaming subsides, add the
  shallots, carrot and celery. Cover and cook over low heat for 10
  to 15 minutes or until very tender and almost dissolved in butter.
  (If at any time the vegetables begin to stick to the skillet, add
  a tablespoonful of water or wine.)
  
  Uncover the skillet, add the saffron and white wine and boil over
  high heat until almost all of the wine has evaporated. Add the
  fish stock and simmer for 5 minutes. Season to taste with salt and
  pepper (do in advance up to this point.)
  
  Boil the pasta until al dente. While this is cooking, add the
  heavy cream to the skillet and simmer again until the sauce is
  slightly thickened. Add the shrimp and scallops and simmer just
  until the seafood is cooked through. Add the tomatoes and simmer
  just for a minute to warm them through without really cooking
  them. Adjust the seasoning.
  
  Drain the pasta and portion it out among 6 warm pasta bowls. Ladle
  the saffron seafood sauce over the top and garnish with warm
  microwaved peas.
  
  Recipe by: COOKING MONDAY TO FRIDAY SHOW
  
  From: Shermeyer-Gail
 
MMMMM

Cheers

YK Jim


... I really want to buy stock on the last day of the slump.

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