Text 11335, 87 rader
Skriven 2014-03-24 18:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: corned beef 368
=======================
 DS> We bought four flat cuts.

I am hardly surprised!

 DS> You may recall the point cut corned beef packages we bought a couple
 DS> of years ago.  The one we tried to cook for March 17 turned out to be
 DS> less than 50% meat threads inside of fat -- totally unedible to us.

I continue to be surprised, however, by the reaction of even
fat-o-philes to such things. If it were up to me I'd have eaten
this happily, but on the other hand as you recall Clean Dave
was grossed out by one such to the degree that he tossed it in
the bin. My advice remains, if you get such a brisket that I
would prize and that you cannot eat, slice it thin and turn
it into bacon.

 DS> had another one that was not quite as fatty that you enjoyed.  As I
 DS> recall one end was lean enough for the general population and the other
 DS> was just right for you.

Hah.

 DS> I promise that when we fix the other three we will save the fat cap
 DS> just for you.  It will have a nice rub of the ingredients that make
 DS> corned beef into pastrami.

I am thankful. As Lilli says, "life is good." Interestingly, I
am surrounding myself with people who eat as I do: Lilli and
Link among them, people who perceive fat as the brain-building
and life-improving substance that it is. I had dinner with
my friends Alex and Swisher and Janet a couple nights ago, and
after we'd all failed to finish our 16-oz prime sirloins, I
remarked that as Alex and I ate all the fat and left the lean,
Janet and Swisher did just the opposite. I could have saved me
$25 by just getting 2 lb of steaks and having Alex and me eat
just the fat and Janet and Swisher eating the lean. Of course,
that would have kept me from having delicious leftovers for
breakfast.

 DS> Title: Eggplant Stuffing

Ah, good choice.

Gnocchi with eggplant tomato sauce and fresh ricotta
cat: pasta
Serves: 4

h - For the gnocchi
1 lb Idaho potatoes, skin on
5 oz all-purpose flour
2 Tb grated Parmesan Reggiano cheese
2 egg yolks
Salt and pepper, to taste
h - For the eggplant tomato sauce
2 Tb extra virgin olive oil
1 clove garlic
1 medium eggplant, peeled and diced 1/4"
1 sm cn imported Italian tomatoes, pureed
1 Tb basil chiffonade
Salt and pepper, to taste
h - For the garnish
Fresh ricotta cheese
basil sprig

Boil the potatoes until well done. Mash cooked potatoes
through a food mill to a fine consistency. Set aside and
let cool completely. Add the remaining ingredients and
mix well until a dough forms. On a lightly floured board,
roll the dough into a 1/2" snake. Cut the dough into 1/2"
pieces. Roll each piece of dough on the back of a fork to
give it the classic gnocchi shape. Set aside. When ready
to plate, cook the gnocchi in boiling, salted water.
Gnocchi is ready when it rises to the top of the water.

Heat the oil and garlic in a pan. Add eggplant and fry a
few min. Add the tomatoes and cook for about 5 min. Add
the basil. Season with salt and pepper, to taste.

Toss the gnocchi with the eggplant tomato sauce and place
on the serving dish. Finish with a dollop of ricotta.
Garnish with a sprig of basil.

Renato de Pirro, Cavour, Houston

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