Text 6126, 99 rader
Skriven 2011-01-23 15:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Williams and Sonoma
===========================
-=> Quoting Dave Drum to Hap Newsom <=-

 hn> the Williams and Sonoma Store that was just a few (well maybe
 hn> 5) blocks away, ended up closing it's doors because they were
 hn> so snooty no one would go there for a second visit.
    
 DD> you are right Willie's Sodomy is an industry leader in
 DD> snootiness AND high prices.

There are some people on the FoodWine mail list who think highly of
them. I wasn't really familiar with them so I scoped out their
website today. Ouch. Granted the quality is high, but prices are X3
to X10 what they should be. I'm amazed (although I guess I shouldn't
be) that they manage to sell anything even if they were nice to
their customers.

Speaking of high prices last time I went shopping, I wanted some
good Parmesan, but all I could find was $40-$70 per kg! Even Grana
Padano, which it appears the rest of YK has discovered, and Romano
were $40. So I settled for Asiago (AKA poor man's Parmesan) at $30.
It's such a shame that the $20 domestic Parmesan is such dreck. If a
Canadian cheesemaker could make a product remotely like the real
thing and price it at $30-$39 he would make a killing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Four-Cheese Polenta Lasagna
 Categories: Italian, Pasta, Cheese, Corn
      Yield: 8 Servings
 
           THE POLENTA:
  3 3/4 c  Chicken broth
  1 1/2 c  Cornmeal
           THE SAUCE:
      3 tb Olive oil
      1 c  Onion; chopped
      3 c  Canned tomatoes; diced
      1 tb Tomato paste
      4 ts Fresh garlic; minced
    1/2 c  Fresh basil leaves; whole
           Salt and pepper
           THE CHEESE BLEND:
      6 oz Cream cheese; softened at
           -room temp.
    1/2 c  Ricotta cheese
      1    Egg
  1 1/2 c  Parmesan cheese; grated
  1 1/2 c  Monterey jack cheese; grate
 
  For the polenta: In a medium saucepan, bring chicken broth to a
  boil; whisk in polenta until thick, about six to eight minutes.
  Transfer to a 9x12-inch buttered baking dish or sheet pan and
  spread polenta with a wet rubber spatula. Cover with plastic wrap
  and chill until firm for at least three hours or overnight.
  
  Preparation for the sauce: Heat oil in a large saucepan.  Add
  onions and saute until soft.  Add tomatoes, tomato paste and
  garlic.  Cook to blend.  Add basil and season with salt and
  pepper.
  
  Preparation for the cheese blend: In a medium bowl, combine cream
  cheese, ricotta cheese and egg.  Beat vigorously to blend.  Blend
  in remaining cheeses, reserving some extra for the top.
  
  To complete the dish: Preheat oven to 400 degrees.  Cut polenta
  into 3x3-inch squares and again in half horizontally, for a total
  of 124 squares.  Arrange six squares on the bottom of a baking
  dish.  Drop cheese mixture over polenta slices and spoon sauce
  over each.  (The cheese will melt during baking and evenly
  distribute.)
  
  Top with reserved polenta slices, then more cheese and more sauce.
  Place in oven, uncovered and cook until sauce is hot and cheese is
  bubbly.
  
  Notes: This dish can be assembled a day ahead and baked before
  your guests arrive.  Polenta is the name given to fine, golden
  cornmeal in Italy, where it is made into the soft savory mass of
  the same name. It differs from the familiar American cornmeal
  because it is ground finer, less coarse. It is great served with a
  variety of fish, game and meat dishes or just a simple tomato
  sauce with some sauteed mushrooms.
  
  Recipe By: Paul James Home Grown Cooking, www.hgtv.com

  From: RisaG

MMMMM


Cheers

YK Jim

... "What would Paula Deen do?" Double the butter and add more cheese.

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