Text 35212, 107 rader
Skriven 2013-03-23 23:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: stagers
===============
-=> Quoting Michael Loo to Nancy Backus <=-

 NB> less than happy about what the stagers think

There are good and bad stagers; some are rather twee.

 ML> sometime the claims seem more like a flight of fancy.
 ML> I wonder if there's been any hard research on the subject,
 ML> that is by independent parties.

I have seen a good stager add 3% to a home's price with less than a
1% cost outlay and shorten the marketing time from the typical
(around here) 15-45 days down to 1-7. And some staging/prepping is
as basic as cleaning, decluttering, simple lawn care and deodorizing
the homes of smokers and pet owners. 

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Celeriac & Wild Mushroom Vol-Au-Vent 
Categories: Main Dish, Pastry, Vegetarian, Mushrooms
  Servings: 6

           FOR THE COMPOTE:
      1 lg red onion, cut in thin rings
      1 TB olive oil
      2    sprigs fresh rosemary
      3 TB red wine
      2 TB raspberry vinegar
      1 TB ginger syrup
           S&P
           FOR THE FILLING:
  4 1/2 c  vegetable broth
    1/2    celeriac, peeled and cut
           into 1-inch chunks
     14 oz wild mushrooms, cleaned and
           torn or cut into pieces
      3 TB butter
           S&P
      1    onion, diced
      2 lg cloves garlic, minced
      1 TB chopped fresh rosemary
      3 TB all-purpose flour
    1/3 c  creme fraiche
    1/3 c  dry sherry or marsala wine 
           FOR THE DOUGH:
  2 1/2 c  all-purpose flour
           Salt
    1/2 c  plus 2 tablespoons butter
           Ice water
      1    egg, beaten

An elegant vegetarian main dish. Brightened up with a smidgen of red
onion compote, the compote's acidity is key to balancing the rich
pie. You could easily sub in any hearty root vegetables, such as
turnips, carrots, or rutabaga for the celeriac. Likewise, if you
don't want to spring for the wild mushrooms, creminis will do just
fine. 

Make the compote first so that it can cool while you make the rest:
Saute the onion in the oil over very low heat, and add the rosemary.
When the onion is soft, add the wine, vinegar, and ginger syrup and
season with salt and pepper. Simmer over low heat for another 15
minutes, until the ingredients are integrated. Set aside until ready
to use. 

Make the filling: Bring the broth to a boil. Add the celeriac and
simmer until tender. Drain, reserving the broth. Set aside. Quickly
saute the mushrooms in half the butter over high heat. Season with
salt and pepper. Set aside.

Melt the remaining butter in a large pan over medium heat. Add the
onion and saute until it begins to brown. Add the garlic and
rosemary and saute for 2 minutes. Stir in the flour. Stir in the
broth, cooking and stirring until the sauce is just thicker than
yogurt. Stir in the creme fraiche and sherry. Cook the sauce until
it's thick. Stir in the celeriac and mushrooms.

Preheat the oven to 350 F (180 C). Make the dough: Combine the flour
and salt in a bowl and cut in the butter until the mixture resembles
a coarse meal. Add a few drops of ice water to make a nice, smooth
dough. Wrap it in plastic wrap and let it rest in the fridge for 30
minutes. 

Grease 6 small pie plates or 1 large pie plate. Roll out the dough
on a well-floured surface to 1/4 inch (6 mm) thick. Line the pans
with the dough and trim off the excess dough around the edges. Cut
out some decorations from the remaining dough. I like to make stars.
Keep the decorations under plastic wrap until ready to use.

Fill the dough with the mushroom filling. Place the stars on the
vol-au-vents and brush all with beaten egg. Bake the vol-au-vents
about 25 minutes, until they're golden brown. Serve with the compote
and a green salad.

From: Yvette van Boven's Home Made Winter
Posted by: Kate Williams To: Serious Eats

MMMMM-------------------------------------------------

YK Jim


... Scrapple! Nothing like grinding up a pig and selling it in brick form

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