Text 29390, 137 rader
Skriven 2012-09-09 15:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: DROUGHT
===============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> other tributaries could be dammed and reservoirs created.

 DD> They already have reservoirs up the Missouri - above the navigable
 DD> section

I was thinking of using the other western tributaries in the dry
areas to a greater degree, like the Platte.

 DD> The Illinois river is, of course,
 DD> Lake Michigan's outlet to the Mississippi.

A neat piece of 19th century engineering.

 DD> Unless someone gets the bright idea to dig a canal from Gitchee
 DD> Goomee to the headwaters of the Mississippi.

Canada needs every drop of water that the South Saskatchewan River
has. But we don't particularly need the Nelson River. Hudson Bay
will do fine without it. It would be a major project to divert Lake
Winnipeg into Lake superior though. The land rise at the watershed
is 642 feet higher than either lake.

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

     Title: Neil Perry's Vegetable Lasagne With Roasted Tomato Sauce
Categories: Pasta, Vegetarian, Cheese
  Servings: 4

           ROAST CAPSICUM:
      3    red capsicums, quarter, seed
      2 TB pure olive oil
      1 ts thyme leaves
           Salt and pepper
           PARMESAN CHEESE SAUCE:
      1 TB unsalted butter
      1 tb flour
      1 pn S&P
    125 ml milk
    125 g  grated parmigiano reggiano
     50 g  ricotta 
      1    egg, lightly beaten
           ROAST TOMATO SAUCE:
    750 g  vine ripened tomatoes,
           quartered
     40 ml extra virgin olive oil
           S&P
      1 sm red onion, finely chopped
      2    cloves garlic, minced
      1 TB fresh oregano, minced
      1 ts fresh marjoram, chopped 
           ASSEMBLY:
    300 g  eggplant, cut in 5mm slices
      5 g  sea-salt
           olive oil
    400 g  green zucchini, 5 mm slices
    300 g  roasted capsicum 
    250 g  dried lasagne sheets
    300 g  parmesan cheese sauce 

Preheat oven to 220 C.

For the roast capsicum; Place capsicums and olive oil in a large
bowl, season with thyme, salt and pepper. Place cut side down on a
baking paper-lined oven tray and roast for 20-30 minutes or until
blistered. Transfer to a bowl and cover tightly with cling film.
Stand for 5 minutes to loosen skin. Peel and discard skin.

For parmesan cheese sauce; Melt butter in medium saucepan, stir in
flour; cook stirring for 1 minute. Add salt and pepper and gradually
add milk, whisk until slightly thickened. Remove from heat, cool
slightly. Add parmesan and ricotta and mix through.

Stir in egg until combined. Season to taste. Cover with a round of
baking paper so a skin doesn't form.

Preheat oven to 140 C.

For roast tomato sauce; place quartered tomatoes, skin side down in
a roasting pan, drizzle with 20ml olive oil and scatter with
oregano, marjoram, salt and pepper. Slow roast for 1 1/2 -2 hours or
until slightly dehydrated. Cool slightly.

Heat remaining 20ml olive oil in a saucepan; add onion, garlic and a
pinch of salt and cook over low heat for 10-15 minutes or until
onion is translucent.

Chop tomatoes into 5mm dice, add to onion mixture with any juices
and cook over medium heat until sauce is slightly thickened. If too
thick add a little water; pass through a moulis or sieve to remove
skin and seeds. Check seasoning and consistency, add a little extra
olive oil and some pepper if desired.

Place eggplant in a colander, toss with 5g sea salt and stand over a
bowl to drain for 30 minutes. Rinse under cold water and pat dry.
Brush both sides with a little olive oil and sear in a hot frying
pan 1-2 minutes each side or until golden and tender. Remove to a
board.

Brush zucchini with a little olive oil and sear on both sides in the
hot pan until zucchini is golden and tender. Remove to board and
trim vegetables to fit dish.

Bring a saucepan of water to the boil and cook lasagne sheets to
almost al dente. Refresh in iced water and drain well. Cut pasta
sheets into rectangles to fit dish.

Lightly grease four 2-cup capacity (12x8cm ceramic dishes) with a
little olive oil, line base and 2 long sides with a sheet of baking
paper extending 3cm above both long sides.

To assemble, place a piece of eggplant in the base of prepared dish,
followed by a piece of pasta.  Spread with parmesan cheese sauce,
then top with a piece of roasted capsicum,  then top with about 2
strips of zucchini, then a piece of roasted capsicum,  followed by
another pasta sheet, then parmesan cheese sauce and finally place
another 2 strips of zucchini. Fold baking paper over and cover with
foil.

Repeat this process with the remaining lasagne. Bake at 180 C for 20
minutes until lasagne is tender.

From: Www.Masterchef.Com.Au
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... One man's magic is another man's engineering.

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