Text 16073, 97 rader
Skriven 2014-08-21 14:00:12 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: roolz 808
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 EK> Sorry fot the off topic post.

 DD> No sweat - our Moderator is pretty tolerant as long as we don't make
 DD> personal attacks, get too snarky, or cuss beyond a *short* list of
 DD> allowable epithets.

 ML> The s and p words are allowed, the d and h words are allowed but
 ML> preferred are the euphemisms darn and heck, the f and c words are
 ML> forbidden. Are there any others, I forget; I'll deal with them if
 ML> I come upon them.

There are some who actually like zucchini. They tend also to drink lite "beer".

 
 ML> Discussion of the morality of alcohol and excessive mention of
 ML> zucchini are to be curbed; using alcohol in cooking and eating
 ML> of winter squashes are explicitly allowed topics.

 DD> It helps if one tacks on a recipe - but, it ain't necessary or
 DD> mandatory.

 ML> Absolutely right.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Provencal Corn & Zucchini Soup w/Rouille-Spread Garlic To
 Categories: Soups, Vegetables, Squash, Breads, Chilies
      Yield: 5 Servings
 
MMMMM--------------------------ROUILLE-------------------------------
      3 cl Garlic; chopped
      1 tb Ground red chile
      2 ts Hot paprika
      1 ts Cumin
      1 c  Mayonnaise
      4 tb Extra virgin olive oil
           Juice of 1/4 lemon
           Salt & cayenne pepper
      2 tb Chopped cilantro

MMMMM----------------------------SOUP---------------------------------
      1 lg Onion; chopped
      3 cl Garlic; coarse chopped
           +=PLUS=+
           Several garlic cloves for
           - rubbing on the toasts
      1 tb Olive oil; as needed
      3 lg Ripe tomatoes; seeded,
           - diced
    1/2 c  Tomato sauce
      6 c  Chicken broth
      2 sm (to med) zucchini; diced
           Kernels from 3 ears of corn
    1/2    Loaf stale French or
           Italian-type bread, thin
           - sliced
 
  By Marlena Spieler, Chronicle contributor
  
  To make the rouille: Combine the garlic with the ground
  chile, paprika, cumin and mayonnaise. Stir in the olive
  oil, adding it slowly, until emulsified. When it is smooth
  and fluffy, stir in the lemon juice, salt, cayenne and
  cilantro. Refrigerate until ready to serve.
  
  To make the soup: Lightly saute onion and garlic in olive
  oil until softened. Add diced tomatoes and cook over
  medium-high heat for a few minutes. Add tomato sauce,
  broth, zucchini and corn. Bring to a boil. Cook over
  medium-high heat for 10 minutes, or until vegetables are
  tender.
  
  Lightly toast bread slices until just golden on both
  sides. Rub each side generously with a cut clove of
  garlic.
  
  Ladle the hot soup into serving bowls. Spread
  garlic-rubbed toasts with a generous amount of rouille.
  Float as many of the toasts in each bowl as will fit.
  
  Serves 4 to 6.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 05 July 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Man is born to eat. - Craig Claiborne
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