Text 16924, 94 rader
Skriven 2014-09-12 08:35:10 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: farmers
===============
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> We had a truck farmer (Sutil's Gardens) here in town. But, he has
 DD>> contracted his entire output to a couple local grocery stores. Many
 DD>> people understand why that was done - but, are still somewhat miffed
 DD>> that they cannot but from Sutil's directly.
 RH>> I'd probably be put out a bit too, but in the long run, glad for them
 RH>> that they could land the big contract.

 DD> I note that they have set up on their (former) usual corner with
 DD> jack-o-lantern pumpkins and squash. Apparently those were not all
 DD> snapped up by their commercial accounts.

 NB> Pumpkins and squash tend to bear prolifically at the leanest of
 NB> times....   ;)  Apparently this year they had a bumper crop...  :)

We had a fairly wet summer - so the melons and squish did well. As did the corn
and soya. And the mushrooms (wild - morels, etc.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Chicken Piccata
 Categories: Poultry, Mushrooms, Citrus, Wine, Cheese
      Yield: 5 servings
 
    3/4 c  (177.44 mL) flour
  1 1/2 ts (7.39 mL) seasoning salt
           +=OR=+
      1 ts (4.92 mL) white salt
      1 ts (4.92 mL) paprika
    1/2 ts (2.46 mL) garlic powder to 1
           - ts (4.92 mL)
    1/2 ts (2.46 mL)fresh ground pepper
      2 lg Eggs; beaten
      4 tb (59.16 mL) milk
      6    To 7 chicken breasts; boned,
           - skinned
      2 tb (29.58 mL) butter
      1 tb (14.79 mL) oil
    1/2 lb (227 g) fresh mushrooms;
           - sliced, more as desired
      1 sm Onions; chopped
      1 tb (14.79 mL) fresh minced
           - garlic
      1 c  (236.59 mL) chicken broth
    1/2 c  (118.29 mL) white wine
      3 tb (44.37 mL) fresh lemon juice
      1 tb (14.79 mL) cornstarch
           Grated Parmesan cheese
      4 tb (60 mL) chop'd fresh parsley
 
  In a medium bowl whisk together broth, wine, lemon juice
  and cornstarch; set aside.
  
  In a shallow bowl mix together flour, seasoned salt (or
  white salt) paprika, garlic powder and black pepper; mix
  to combine well.
  
  In another shallow bowl mix together the eggs with milk.
  
  Dip the chicken pieces firstly in the egg mixture then
  coat in the flour mixture.
  
  In a large skillet heat butter and oil over medium heat;
  add in the coated chicken pieces and sautO until golden
  brown (do not cook completely) remove to a plate.
  
  To the same skillet add in mushroom slices and sautO for
  about 5-6 minutes or until they loose their moisture.
  
  Add in onion and garlic and sautO for about 3 minutes.
  
  Add the browned chicken back to the skillet.
  
  Add in the wine/cornstarch mixture; bring to a simmer over
  medium heat.
  
  Reduce the heat to medium-low and simmer for about 25 min.
  
  Sprinkle with a little Parmesan and fresh parsley.
  
  Servings: 4-6
  
  From: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... My idea of heaven is eating pates de fois gras to the sound of trumpets.
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