Text 33220, 70 rader
Skriven 2013-02-01 07:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: cravings 95
===================
 ML> downturns don't get righted eventually, the system
 ML> collapses, chaos reigns, and eventually some other
 ML> civilization will take over, just so the people with
 ML> the keys to the nukes keep a reasonably level head.
 NB> Quite the optimistic take... [g]

I thought so.

 -=> Nancy Backus said to Daniel Torrey <=-

 DT> Yesterday I found myself craving a delicacy from my youth...a
 DT> liverwurst and  onion sandwich. Accompanied by a large glass of Goofy
 DT> Grape Kool-Aide. 
 DT> Yeesh. An impulse best ignored, which I did.
 NB> Oh, I don't know... the liverwurst and onion sandwich doesn't sound
 NB> too bad...  accompanied, perhaps, by a can of Adirondack grape soda... 
 NB> ;) Our wine experts might be able to suggest a fitting wine instead... 

Kidding ... oddly, this meat dish pairs better with white
wine (semi-dry, perhaps a German Riesling) than red. Sherry
would go nicely, the rancio standing up to the bitter richness
of the liver. A nice glass of dunkel would go best of all.
Helles would I think fight too much with the onions.

--mm
CLAMS IN GARLIC SAUCE
categories: shellfish, starter
serves: 4

1 Tb plus 1/2 c extra-virgin olive oil
3 shallots, peeled and sliced
3 cloves garlic, peeled and thinly sliced
2 sprigs fresh thyme
5 sprigs Italian parsley
1 bay leaf
1 1/2 lb Maine butter clams (or littlenecks or mussels)
1 c dry white wine
4 c bottled clam juice or chicken broth, or more if desired
1 c drained garlic confit (recipe follows)
1 Tb fresh lemon juice
Oil from garlic confit, optional
Sea salt and freshly ground black pepper
1 lb linguine, cooked al dente

In a heavy saucepan over medium heat, heat 1 Tb olive oil.
Add shallots, garlic, thyme, parsley and bay leaf. Saute until
shallots are translucent, about 3 min. Add clams and wine, raise
heat to high, and cover. Boil until all of the clams have opened,
about 3 min. Use a slotted spoon to transfer clams to a bowl, then
cover.

Add clam juice to the saucepan, and boil over high heat until
liquid is reduced to about 1 c. Remove and discard bay leaf, parsley
and thyme sprigs. Transfer contents of pan to a blender, and add
garlic confit and lemon juice. With blender running, add 1/2 c
olive oil in a slow steady stream until sauce is smooth and
emulsified. For extra garlic flavor, add some of the oil from garlic
confit if desired.

Season sauce with salt and pepper to taste. Adjust thickness of
sauce with more clam juice, if desired. Toss with linguine, and top
with clams. Serve immediately.

Adapted from Picholine

-----

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)