Text 35545, 68 rader
Skriven 2013-04-01 23:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: poor food
=================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> Poor man's asparagus, pommes charlotte with caviar

 ML> contradictoriness. Poor man, indeed! I would be a really
 ML> poor man and leave off the caviar, substituting, if anything,
 ML> regular sieved egg.

It isn't a poor man's dish so much as a dish using poor man's
asparagus AKA leeks.

 ML> I am not sure about the identity of the Charlotte potato.

It's a small yellow fleshed variety popular in England which is waxy
and so holds it shape well when diced and cooked. Our red skins
have a similar texture.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leeks a la Flamande
 Categories: Belgian, Onions, Eggs
      Yield: 6 Servings
 
     12 md Leeks, white part only,
           Split lengthwise, washed
    1/2 c  shallot and parsley
           -vinaigrette
      2    Hard-cooked eggs
    1/4 c  Chopped fresh Parsley
           SHALLOT AND PARSLEY
           VINAIGRETTE:
      1    Egg
    1/2 c  red wine vinegar
      1 tb Dijon mustard
  1 1/2 c  vegetable oil
      3 tb finely chopped shallots
      3 tb chopped fresh  parsley
           S&P
 
  Boil the leeks in salted water until they are very tender, about
  25 minutes. Drain the leeks and arrange them on a serving platter.
  Cover them with the shallot and parsley vinaigrette while they are
  still hot and let cool to room temperature.  Press the yolks of
  the eggs through a fine sieve and chop the whites finely. Sprinkle
  the parsley over the leeks immediately before serving and top with
  the egg whites and yolks.

  Shallot and Parsley Vinaigrette: Combine the egg, vinegar, and
  mustard in an electric blender or food processor.  With the motor
  running, add the oil in a thin stream and process until it is
  incorporated.  Stir in the remaining ingredients and store tightly
  covered in the refrigerator until ready to use. Will keep for up
  to 1 week. Makes about 2 cups (500 ml).

  From: Joe Barkson, The Chef at Worldwide Recipes
 
MMMMM



YK Jim


... "I love crossword puzzles," said Tom, cryptically.

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