Text 31857, 87 rader
Skriven 2012-12-18 17:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: puzzlers 722
====================
 RH> Should I separate the orthopedic doctor's magazines from the
 RH> internal med one or do them as one? From what I've seen in the last
 RH> few years (since Steve retired from the Army),

Different clienteles! the orthopod having two distinct ones,
the active youngsters who fall off their skis and stuff and
the arthritic old folks like me.

 Web MD is in just about
 RH> every doctor's waiting room now, and multiple copies.

Multiple copies sounds like "free" to me.

 RH> I'd still rather see Alton Brown or the guys from Mythbusters.
 ML> They may be more knowledgeable but perhaps less amusing.
 RH> We went to "A Christmas Carol" today at DPAC instead.

Sounds like a good alternative, though I say so who
shouldn't, being a humbug.

 Lots of local
 RH> references, some to other things like this Korean singer/dancer who's
 RH> big on You Tube,

Oh, yeah, PSY and his Gangnam Style, which I became
familiar with through the MIT parody "Chomsky Style."

Orecchiette with calamari and arugula
Categories: seafood, pasta, main, celebrity, French, Italian
Serves: 2

h - For the calamari
100 g dry orecchiette Pugliesi
130 g calamari, ready to cook
30 g olive oil, divided
3 g chopped parsley
40 g arugula salad
10 dried tomato wedges
Salt and freshly ground pepper, to taste
h - For the tomato sauce with coriander seeds
20 g red tomatoes
2 g coriander seeds
4 g olive oil
6 g tomato paste
Salt and ground pepper, to taste
h - For the garnish
10 g grated Parmesan cheese
10 dried tomato wedges

Orecchiette pasta with calamari and arugula
served over tomato sauce with coriander

Squid and pasta: Fill a saucepan with enough water to
cover the pasta. Bring the water to a boil. Add the
pasta and cook for 12 min. Remove from heat and cool.
Drain the pasta and coat it with some olive oil.

Season the calamari with salt and pepper. Heat oil
in a saute pan. Add the calamari and cook 1-2 min.
Remove the calamari from the pan and roll them in
chopped parsley. Set aside to drain and cool. Season
the arugula with salt and pepper. Coat a saucepan
with the remaining olive oil and fry the arugula.
Remove from heat, drain excess oil and cool.

Sauce: Cut tomatoes into 1/3" cubes. Saute the
coriander seeds in olive oil for 1 min without
browning them. Add the diced tomatoes. Stir,
cover and cook gently for 10 min over low heat.
Mix, strain, and add the tomato paste. Season.

Garnish: Heat the olive oil in a saute pan. Add the
fennel seeds and lightly toast. Add the water and
veal stock. Bring the mixture to a boil and cook
over low heat for 3 min. Adjust the seasoning.
Strain the mixture, reserving the liquid.

Presentation: Place a portion of the tomato sauce on
a plate and top with the pasta. Arrange the calamari
and fried arugula on the pasta and garnish with
dried tomato wedges and shaved Parmesan.

Guy Martin, Le Grand Vefour

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