Text 35019, 142 rader
Skriven 2013-03-19 05:50:00 av Dave Drum (65207.cooking)
  Kommentar till text 34983 av Ruth Haffly (1:396/45.28)
Ärende: Doing Something With The
================================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Got to start thinking about it. Dad has a number of metal signs,
 RH> various other railroading stuff besides the trains.

 SR> vintage kits can go for $$$ if they're the old German ones. Built
 SR> kits aren't worth a ton but can do OK locally.  Et cetera.

 RH> I really don't know what all he has; I've not lived at home for so long
 RH> that I just know there's a lot of stuff. Can't eat trains but can eat
 RH> from the money brought in from their sales.

 DD> The really tough part is going to be talking Pop into giving up his
 DD> lifetime avocation. Even if he is not active at it any longer - it
 DD> still was a HUGE part of his life and who he saw himself as. And that
 DD> is tough to give over.

 RH> This is more long range thinking, after he's gone. Of course even long
 RH> range is relative now; he's 91.

Have you asked him what he'd like done with all that plunder? He may have a
plan in the back of his head which he has told no one. Or, you may not want to
rock that boat by reminding Dad that life is finite.

 DD>       Title: Leek & Baked Potato Vichyssoise w/Red Caviar
 DD>  Categories: Soups, Vegetables, Potatoes, Seafood
 DD>       Yield: 6 Servings

 RH> Looks good even without the caviar.

I should hope. I'm not a big fan of caviar. I've had it the requisite number of
time's to satisfy Burt's Aunt Ah ... and I still don't "get it".
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turnip Green Vichyssoise W/Pickled Turnips & Malt Froth
 Categories: Soups, Greens, Dairy
      Yield: 5 servings
 
MMMMM----------------------PICKLED TURNIPS---------------------------
      1 c  Granulated sugar
      1 c  Water
      1 c  Champagne or white wine
           - vinegar
      1 lb Baby turnips; peeled,
           - trimmed, quartered

MMMMM------------------------VICHYSSOISE-----------------------------
    3/4 lb Turnip greens
      2 md Leeks; root & dark green
           - removed
      2 lb Medium Yukon gold potatoes;
           - washed, cleaned
      5 tb Butter
  1 1/2 c  Heavy whipping cream
      2 qt Vegetable stock or water
           Kosher salt & pepper

MMMMM-------------------------MALT FROTH------------------------------
      2 c  Whole milk
    1/4 c  Barley malt syrup *
 
  This soup from Tyson Greenwood makes an elegant and
  impressive first course, or a comforting meal at the end
  of a cold, rainy day. It also stores very well, and can
  be easily reheated the next day. If you have trouble
  amassing enough turnip greens, substitute mustard
  greens, which are usually bagged and sold along with
  other bitter greens in the produce section.
  
  For the turnips: Combine the sugar, water and vinegar
  and whisk over medium heat until the sugar dissolves.
  Add the turnips and bring the mixture to a simmer. Cook
  until the turnips are tender, about 10-15 minutes. To
  test the doneness of the turnips, insert the blade of a
  paring knife into the thickest part of the turnip. When
  it gives practically no resistance, the turnips are done.
  Transfer the turnips - liquid and all - to a heat resistant
  container, and allow to cool.
  
  For the vichyssoise: Bring a large pot of water to a boil.
  Meanwhile, prepare a large bowl of ice water, and set
  aside. Once the water is boiling, add the turnip greens
  and cook until just wilted, about 15-30 seconds. Using
  tongs or a bamboo spider, remove the greens from the
  water and immerse them into the ice water bath. Once
  cooled, remove the greens from the ice water, drain, and
  set aside.
  
  Slice the leeks in half lengthwise, then into 1/4" half
  rings. Wash the pieces well, then set aside. Next, slice
  the potatoes in half lengthwise, then into 1/4" half
  rounds. In a large pot, melt the butter over medium heat,
  then add the leeks, cooking gently until they're slightly
  softened, about 2-3 minutes. Add the potatoes, cream and
  vegetable stock, and bring to a simmer. Cook the soup
  until the potatoes are very tender and nearly falling
  apart, about 20 minutes.
  
  In a blender, puree the soup along with the cooked turnip
  greens. You may need to do this in batches, depending on
  the size of your blender.
  
  Season the soup to taste.
  
  In a large bowl, prepare another ice water bath. Strain the
  soup through a fine mesh sieve, and into a medium to large
  size metal bowl. Set the bowl over the ice bath, and gently
  whisk until the soup cools. This will help preserve the
  vichyssoise's vibrant color. The soup can be made one
  day ahead.
  
  For the malt froth: Combine the milk and malt syrup in a
  saucepan, whisk together until blended, then scald over
  medium heat. The mixture should be around 150° to 160°.
  Using a sturdy whisk, vigorously whisk the mixture until
  a stable foam forms on the surface.
  
  To assemble: Reheat the soup gently and ladle into bowls.
  Remove four or five pieces of the pickled turnips from
  the liquid, drain them well, and place in the middle of
  each bowl of soup. With a spoon, scoop off the top layer
  of foam from the malt froth and garnish each bowl of soup
  with it. Serve immediately.
  
  Serves 4-6
  
  * Note: Barley malt syrup is available at Whole Foods and
  other health food stores.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 29 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... You cannot slander human nature; it is worse than words can paint it!
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