Text 34560, 93 rader
Skriven 2013-03-08 23:11:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 34555 av Michael Loo (1:123/140)
Ärende: Re: pub trans 219
=========================
 -=> On 03-08-13  02:24,  Michael Loo <=-
 -=> spoke to Nancy Backus about pub trans 219 <=-

 ML> Interesting. Carol B. and I used to go to a place with
 ML> the Shipps that had a vegetarian restaurant and a non-veggie
 ML> one sharing premises and most likely kitchen as well. I of
 ML> course liked the non-veggie one, though the veggie actually
 ML> had better food. I believe it went under some time ago,
 ML> becoming a coffee shop or something like that.

They lost their lease and had to move.  The building was torn down and
then replaced with a new Starbucks building.   After about a year, both
restaurants opened up again in a new location -- this time with one
dining room and two kitchens.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon Burgers W Olive Tapenade
 Categories: Sandwich, Latmes
      Yield: 4 Servings
 
      1 lb Salmon fillets; bones
           -removed
      1 tb Mayonnaise
      1 tb Dijon mustard
      1    Orange; grated zest of
      1    Shallot; minced
      1 tb Chopped fresh tarragon
    1/2 ts Salt
    1/8 ts Pepper
    1/4 c  Fresh bread crumbs
      1 tb Olive oil
      1 lg Or 2 sm fennel bulbs
      1    Crusty sandwich rolls
    1/2 c  Black olive tapenade
 
  Active work Time: 15 minutes Total Prep Time: 25
  minutes
  
  Cut salmon into 1" pieces and place in bowl of food
  processor with mayonnaise, mustard, zest, shallot,
  tarragon, salt and pepper. Pulse to combine, stopping
  when you have small chunks that resemble a ground-meat
  mixture. Place in bowl and stir in bread crumbs.
  Divide mixture into 4 balls and compress tightly to
  form into patties.
  
  Heat oil in large skillet over medium heat and cook
  burgers until lightly browned but cooked through, 3 to
        4    minutes per side.
  
  Use vegetable peeler to shave thin slices of fennel.
  Top burgers with fennel slices and serve open faced or
  sandwich style on rolls spread with a few tablespoons
  of olive tapenade.
  
  4 servings. Each serving: 535 calories; 1,603 mg
  sodium; 53 mg cholesterol; 21 gr fat; 57 gr
  carbohydrates; 25 gr protein; 2.50 gr fiber.
  
  COMMENTS Want to take your weeknight dinners a step
  further? Supermarkets carry an ever-increasing variety
  of quality prepared foods that can elevate a typical
  meal to something memorable Black olive tapenade,
  found in the condiment aisle of well-stocked stores,
  is a great topping for these quick salmon burgers.
  Serve them with an easy salad of slightly bitter
  winter lettuces with walnuts and sliced persimmons.
  ~Charity Ferriera, "Quick Fix" column
  
  MENU Salmon Burgers with Olive Tapenade Winter Green
  Salad w Walnuts and Persimmons
  
  GAME PLAN 30 minutes before: Toast walnuts for salad
  25 minutes before: Zest orange, mince shallot 15
  minutes before: Begin cooking burgers 10 minutes
  before: Prepare salad Just before serving: Toss salad,
  Shave fennel, and spread tapenade on rolls
  
  Source: LA Times, Wednesday, January 3, 2001
  
  From: Connie Simien                   Date: 06-01-01
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:17:00, 08 Mar 2013
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