Text 16734, 124 rader
Skriven 2014-09-07 07:16:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: farmers
===============
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 RH> Sounds like you have a nice variety there. Instead of going to various
 RH> road side stands, we do a lot of our produce shopping this time of year
 RH> at the farmer's market. There are also several vendors that sell meats
 RH> (beef, pork, chicken, rabbit, goat) but the seafood vendor didn't sign
 RH> on this year.

 DD> We have two farmer's markets - one is in the downtown area and parking
 DD> is problematic. The other is in the parking lot of a strip mall on the
 DD> far, far, other side of town from me. Both are open during hours when I
 DD> am normally at my job anyway. So, the roadside stands or stupormarkups
 DD> with locally sourced grub are my sources.

 NB> Many of our local farmers' markets, whether in the nearby towns or in
 NB> particular city neighborhoods are once a week with late afternoon into
 NB> the early evening hours...  The public market downtown has regular
 NB> hours throughout the week, but IIRC, closes around 5... and usually
 NB> stocks are pretty well depleted well before that...  I do remember at
 NB> least one town market that had midday hours, too.. and the one time I
 NB> happened to be in the area and stopped by, they were pretty much out of
 NB> stuff, too...

 NB> Like you, I tend to get my local produce etc from the supermarket or
 NB> occasionally roadside stands...  :)

I've been to some "permanent" farmer's/produce/meat/fish markets ... including
the "old" Fulton Fish Market in the Bronx, Haymarket in Chicago, the Pearl
Farmer's Market in San Antonio, Pike Place in Seattle, etc. Of all of those I
think Pike Place was my favourite - once past the guys show-boating by tossing
fish back and forth. Although the Hatch (NM) Farmer's Market during chile
roasting time is a special place.

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

      Title: Fulton Market Fish Chowder
 Categories: Seafood, Vegetables, Herbs, Chilies
      Yield: 5 servings

    1/4 c  Olive oil
    1/4 c  Fine chopped garlic
    1/2 c  Canned plum tomatoes;
           - drained, seeded, diced
      1 ts Saffron threads
     12 lg Fresh basil leaves; shredded
      2 lb Assorted fish; such as,
           - snapper, halibut, sea bass
           - monkfish (skinned & boned)
           - in large chunks
      1 lb Fresh shrimp; peeled,
           - deveined
     12    Littleneck clams; washed
           - well, in the shell
     24    Mussels; well washed in the
           - shell
      2 sm Lobsters; raw in the shell,
           - cut into pieces
      3 qt Bouillabaisse fish broth
      1 ts (ea) salt & fresh ground
           - pepper

MMMMM---------------------PEPPERY CROUTONS--------------------------
           French baguette in 1/4"
           - thick slices
    1/4 c  Olive oil
      2 ts Cracked black pepper

MMMMM--------------------------ROUILLE------------------------------
      2    Fresh cayenne red jalapeno
           - chilies
      3 lg Garlic cloves
      1 lg Russet potato; peeled, in
           - 1/4" thick slices
    1/2 c  Hot bouillabaisse broth
    1/2 c  Olive oil

  Recipe courtesy of Michael Lomonaco

  Combine the olive oil, garlic, tomatoes, saffron and basil
  in a large dish or bowl. Add the pieces of fish and
  shellfish to the oil and combine well so that all the fish
  and shellfish are equally coated with the marinade
  mixture. Refrigerate the fish and allow to marinate over
  night or for several hours.

  Preheat the oven to 300oF/150oC. 

  Put the fish broth into a large soup pot or casserole that
  is stovetop safe, bring the stock to a boil, and reduce to
  a simmer. Gently simmer the broth for 15 minutes.

  Meanwhile, make croutons and rouille: Brush one side of
  each French bread slice with olive oil, sprinkle with
  cracked pepper, and toast in oven about 12 minutes or
  until crisp.

  FOR THE ROUILLE: Combine the cayenne pepper, garlic,
  sliced potato and hot broth in a saucepan and cook for 17
  minutes or until the potato is cooked and soft. Transfer
  the mixture to a blender and, while pureeing, slowly
  drizzle in the olive oil. Transfer this to a serving bowl
  and serve along side the croutons. 

  Add the clams and mussels into the broth. Cook for 10
  minutes, or until the clams begin to open. Season the
  lobster, shrimp and fish with salt and pepper and add to
  broth. Allow the fish to cook for 6 to 8 minutes after the
  broth has returned to a simmer. Do not boil the fish.

  Serve hot.

  Makes 4 to 6 servings

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... The only good ideas are the ones I can take credit for. - R. Stevens
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