Text 7596, 106 rader
Skriven 2011-02-23 19:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: spices
==============
-=> Quoting Bill Swisher to Jim Weller <=-

 BS> Chinese 5 Spice is one I use seldom and with an extremely
 BS> delicate hand.  It's the Star Anise.

For me it's the cinnamon. I just don't like either cinnamon or
vanilla in meat dishes.

Nor do I like chilies in my sweets and desserts. Strawberries and
black pepper may co-mingle in a spinach salad with balsamic vinegar
and chipotle powder plus lime juice and salt are OK on tart
under-ripe fruit but that's as far as I will go on that direction.

 BS> The licorice flavor

I like tarragon (just its tiny hint of licorice) in a lot of dishes
and fennel (just a bit) with salmon/char. True licorice should be
reserved for candy.

 BS> along with pine tar

Retsina? I can't think of anything else at the moment.

 BS> juniper berries

I like them with red game meat and pork. I collect my own as juniper
bushes are common here. And of course there's gin, a fine potable.

 BS> and soap

As in cilantro?

This next recipe is guaranteed free of all those nasties...

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

     Title: Bread And Onion Panade With Spicy Greens 
Categories: Side Dish, Pudding, Vegetables, Cheese
  Servings: 4

    3/4 lb sourdough bread, cut into
      2    inch cubes
      2 TB unsalted butter 
  1 1/2 lb onions, sliced into thin
           half-moons 
           Salt
      4    cloves garlic, minced
    1/2 lb mustard greens, broccoli
           rabe, or Swiss chard, cut
           into fine ribbons
           Freshly ground black pepper
      1 c  grated Parmesan or Gruyere
           cheese 
      4 c  low-sodium chicken or
           vegetable broth 
           Olive oil

Preheat the oven to 350F and lightly grease the baking dish or Dutch
oven with olive oil or butter. Spread the bread cubes on a large
baking sheet and toast for 45 minutes in the oven while preparing
the rest of the ingredients.

Heat the butter in a deep, heavy skillet over medium heat. When the
butter foams up, add the onions and sprinkle them lightly with salt.
Cook over low heat for about 25 minutes, stirring occasionally. When
they are soft, turn up the heat a notch or two and cook them for
another 5 to 10 minutes or until they are golden brown. Stir
frequently to keep them from burning.

Turn down the heat and add the garlic. Cook for 5 minutes or until
golden and fragrant. Add the greens and cook, stirring frequently.
Sprinkle the greens with salt and pepper as they cook. When they are
wilted and soft, take them off the heat.

Layer half of the toasted bread cubes in the bottom of the prepared
dish. Spread half of the greens mixture over the bread cubes and
pack it down into the gaps between the bread. Sprinkle with about
half of the cheese. Make another layer of the remaining bread cubes
and remaining greens. Cover with the remaining cheese.

Heat the broth to a simmer in a small saucepan and carefully pour it
into the baking dish. The bread and greens will look rather drowned
and soupy; this is correct. Drizzle the top with olive oil. (At this
point the panade may be covered and refrigerated for up to 24
hours.)

Cover and bake for 45 minutes, then uncover the dish and bake for
another 20 to 30 minutes, or until the top is golden brown and
crisp. Let stand for at least 10 minutes before serving hot.

: Posted by Caroline Russock
: from Faith Durand's Not Your Mother's Casseroles 

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim
                                  
... A dry martini slightly impairs the palate but is good for the soul

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