Text 30763, 100 rader
Skriven 2012-10-31 21:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: grexpectations 493
==========================
 DS> As of 2300 Monday, decent amount of rain and wind -- but nothing
 DS> damaged that we know of.

Aside from the house diagonally across, whose roof was stove
in by a tree that fell, I think nobody in the neighborhood
suffered too much. Pity about the house - until last year its
lot had an old junker on it, and these people had it torn down
and built their dream house on the land, and not too long
after, kablooey.

 One power glitch that lasted only a few
 DS> seconds.  The most strange thing was while sitting here about noon, I
 DS> heard and saw a county snow plow make a pass down the road.  Best I can
 DS> figure is that he was trying to scrape up fallen leaves to help keep
 DS> the storm drains clear.

That makes sense.

 DS> We heard on the TV that western MD and WV have had a foot of snow. 
 DS> More to come.

Yeah, I heard some pretty impressive numbers - foot and half
some places.

==

 ML> nights ago I somehow got folded up funny in bed, and my right
 ML> shoulder got an excruciating pain. The joys of elderliness.
 DS> Just you wait, you've only just begun to age :-}}

Yeah, I guess. Haven't mellowed, either.

Crunchy pistachio crepe rolls
cat: dessert
Servings: 6

h - For the crepes
400 g flour
4 eggs
1 L milk
4 Tb oil
1 pk vanilla sugar
1 pn salt
h - For the filling
1 L milk
2 eggs
4 egg yolks
140 g flour
150 g sugar
75 g butter
100 g unsalted pistachios, ground

Crepes roulees croustillantes a la pistache

Put the flour in a big bowl, making a well in
the middle. In this well, add the eggs, oil,
salt, and vanilla sugar. Mix gently with a
wooden spoon, letting flour fall gradually
toward the center. When the batter is smooth,
add the milk bit by bit. Let rest 1 hr.

Take a poele or crepe pan; grease lightly.
Put in a spoonful of the batter, just enough
to cover the bottom of the pan. When the crepe
is golden underneath, turn with the aid of a
wooden spatula and cook the other side. Use
all the crepe batter in this way.

For the filling: combine the milk and 75 g
powdered pistachios; bring to the boil.

Meanwhile, beat the eggs, egg yolks, and
sugar together. Add the flour and beat well.

Pour the boiling water in a thin stream over
the egg mixture, beating continuously. Transfer
to a pan and cook over lowest heat, beating all
the time, until the mixture thickens. Remove
from heat, add 50 g butter in small bits. Mix
well and let cool.

Preheat a broiler.

Butter a gratin dish.

Put the crepes on a work surface; divide the
filling among them and roll them wrap-style.
Cut each into thick slices. Put these on the
gratin dish and dot with butter.

Broil 5 min. Remove from the oven, strew the
rest of the pistachios over, and serve.

Le bon accord : un cidre (Doux, Normandie)

Source : http://www.CuisineAZ.com

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