Text 12524, 133 rader
Skriven 2014-04-24 00:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: plans & planes 544
==========================
 ML> out to be leaving behind her purse containing passport,
 ML> money, credit cards, and $200 prescription reading glasses
 ML> at Costco - the day before the trip to Japan she wanted me
 ML> to go on (I pled overbudget and undertime).
 NB> I trust that she was able to retrieve it without incident...?  At
 NB> least you were spared a breakneck drive (if it took that)... (G)

She drove back to the store and managed to find the same
cart she'd been using, but it was empty, so she collared
an employee who said, yeah, I took it to lost and found.
And there it was, intact, so she went back and offered
the money to the guy as a reward, and he refused it.
Sometimes I think Lilli leads a charmed life.

 ML> I had 150, but maybe a few have defriended me.
 NB> Or maybe they've passed on, or at least off FB...  

A number of Facebook friends have died, and they're still
my Facebook friends. I think that often enough the pages
are left up as a sort of tribute.

 NB>> Sounds like you use your account responsibly
 ML> And not like the way the proprietors would prefer, as it
 ML> doesn't earn them any revenue.
 NB> Such a shame... ;)

I'd just as soon not have it, but some people I know
(and musical groups, too) send all their notifications
this way.

 ML> After all, the business seat that they're trying to sell
 ML> off for $200 or $500 or $1000 is going to spoil in a short
 ML> time. The bad part is that they're actually selling it,
 ML> and if they didn't do that, it would have gone to me and
 ML> the likes of me for $0. Ah, life is hard.
 NB> Sigh.   ;)

I still get to go the equivalent of around the world
several times annually at fairly reasonable cost (if
not necessarily in the comfort I deserve).

==

 NB> Sigh.   At least that worked...  no fathoming bureaucracy, after
 NB> all... 

I have to keep checking on the refund, is all. United
once stiffed me for a $300 refund, but I didn't figure
out that until bankruptcy had wiped out my claim. Come
to think of it, US Air has done so as well, with the
same result.

Loup de Mer
categories: Texan, French, fish, main
Serves: 4

h - For the fish
4 pieces fresh bass (1 lb each), deboned, with head and tail on
h - For the fennel puree
2 lb fennel bulbs with stems, sliced (reserve tops, fennel flowers)
1 c cream
2 Tb Pernod
Fennel flowers
1 star anise
1 ts fennel seed
4 oz cooked rice
Salt and pepper to taste
h - For the panisse (chickpea fries)
1 c chickpea flour
4 c chicken stock
Garlic confit - (6 cloves pre-blanched twice
- in water then cooked slowly in olive oil)
1 Tb sesame oil
1 ts cumin
1 sprig rosemary
h - For the harissa sauce
2 Tb olive oil
2 oz onions
3 cloves garlic
3 red peppers, roasted, peeled and seeded
Bouquet garni (rosemary, thyme, bay leaves)
1/2 lb tomatoes, chopped
2 Tb tomato paste
1 jalapeno pepper, minced (with or without seeds)
1 Tb cumin
1 Tb coriander
Salt to taste
1 Tb harissa paste
h - For the fennel oil
1 c blended oil
1 Tb sliced fennel
1 ts fennel seeds
1 star anise
1 ts fennel flowers

For the fennel puree. Sweat fennel bulbs and stems in butter.
Set aside. Over low heat, steep star anise, fennel seed and
cream. Strain and set aside. Keep warm. In a food processor,
puree fennel bulbs and stems, infused cream, rice, Pernod,
fennel flowers, salt and pepper.

For the chickpea fries. Combine rosemary and chicken stock.
Bring to a boil. Remove rosemary. Dissolve chickpea flour in
cold water to create a light paste. Whisk in chickpea flour
paste, garlic confit, cumin, salt, pepper and sesame oil
over medium heat until mixture is of a thick roux
consistency. While still warm, puree mixture in a food
processor to dissolve any remaining lumps. Pour mixture onto
a sheet pan covered with oil parchment paper. Chill until
set. Cut into french fry shape. Set aside to cook just prior
to plating.

For the harissa sauce. Sweat garlic, onions, red pepper,
tomatoes, jalapeno, thyme, rosemary, cumin, coriander and
harissa. Season with salt, add bouquet garni. Mix in tomato
paste. Simmer for 20 min. Blend and set aside for service.

Combine all fennel oil ingredients. Set in a warm place to
infuse for 2 hr.

On grille, mark fish on both sides then cook for 5 min in
a 450F oven. Season with dried fennel, salt and pepper.
Baste with olive oil, as necessary. Fry panisse in a
nonstick pan until crispy on all sides. Warm fennel puree
and spoon onto plate. Place cooked fish on plate. Drizzle
with fennel oil. Sprinkle with fleur de sel (sea salt).
Serve with harissa sauce.

Philippe Schmidt, Bistro Moderne, Houston

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