Text 6744, 77 rader
Skriven 2011-02-05 21:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: coping
==============
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> It's sort of sad to see the guy with a wheelie
 ML> walker and one of those stair elevator things, but it's
 ML> better than him being horizontal in a hospital deathtrap.

My parents planned ahead very wisely. When they were in their early
sixties, still quite healthy and were building their last home,
they had a barrier free bedroom and handicap equipped bathroom built
on the ground floor. They didn't use it at the time. But it served
them well two decades later when they managed to live out their
lives at home.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Red and Yellow Tomato Soup
 Categories: soups, American, Chicken, Dairy
      Yield: 6 Servings

      3 lb Red plum tomatoes
      3 lg Garlic cloves; unpeeled
      1 tb Unsalted butter
      3 tb Finely chopped shallots
    1/2 ts Dried oregano
  1 1/2 c  Low-salt chicken broth
           salt and pepper
    1/4 c  Heavy cream
           fresh lemon juice

  Spread 3 pounds red plum tomatoes skin side down in one layer in 2
  jelly-roll pans. Add 3 unpeeled large garlic cloves to both pans.
  Bake the tomatoes and garlic for 45 minutes in a 350 degree oven
  or until the tomatoes are soft and their skin is dark brown. In a
  heavy saucepan melt 1 tbsp unsalted butter. Add 3 tbsp finely
  chopped shallots, 1/2 tsp dried oregano, crumbled, and salt and
  pepper, and cook over moderately low heat. Stir until the shallots
  are soft. Then add the tomatoes, garlic (skins discarded) and
  1-1/2 cups low-salt chicken broth. Cover and simmer for 15
  minutes.

  Pour reduced soup into blender and puree until very smooth. Puree
  it in batches. Run the pureed soup through a fine sieve over into
  a pan. Whisk in 1/4 cup heavy cream, fresh lemon juice, salt, and
  pepper to taste.

  This soup maybe made one day in advance. Keep covered and chilled,
  reheat to serve. Yellow tomato soup is made exactly the same way
  as the red tomato soup. The two soups can be combined and swirled
  together: pour about one half cup of each soup into each bowl from
  opposite sides. Sara likes to garnish with Serrano cream and fresh
  herbs.

  Serrano Cream: In a blender combine: three fresh Serrano or
  Jalapeno chilies, seeded and chopped; garlic paste (1 large clove,
  minced and mashed to a paste, and half a teaspoon salt); and 1/2
  cup creme fraiche or sour cream. Blend together. Do not over-blend
  or the cream will curdle. Force through a fine sieve over a bowl.
  May be made a day in advance, but keep refrigerated and bring to
  room temperature before serving.

  Recipe by: Gourmet Magazine

  From: Barb Price

MMMMM


Cheers

YK Jim


... "Much noise and little wool," said the Devil when he sheared a pig.

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