Text 1753, 100 rader
Skriven 2013-06-25 11:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: fancy that 766
======================
 ML> My first time was in the dim mists of history - several
 ML> candidates, fried, date unknown, sauteed in black bean
 ML> sauce and hot pepper, a terrific treatment, date unknown,
 RH> A different treatment but it sounds interesting, sort of an Asian
 RH> influence?

Only so far as the Sistine Chapel has a Catholic influence.
It's the quintessential southern Chinese treatment. The
farther south you go, the less hot pepper there is in this
dish (and similar), and by the time you get to the coast,
it's a few slivers of those long green ones and gringo heat.
 
 ML> or stuffed and stewed in tomato sauce, Dom's restaurant
 ML> 1973 or 1974. But then I'm that much older than you are.
 RH> Not older by too much but a different upbringing both the way you were
 RH> broought up and where you were raised.

As I implied in a recent packet, I didn't grow up wealthy,
just pretentious. My father's (financial and career) good
fortune began when I was in high school and wasn't notable
until I was long gone. Most of my self-indulgence has been
paid for by me.
 
 ML>   "look-alike" of famous Cajun chef Paul Prudhomme and
 ML>   author of seven children's books.
 RH> Well rounded, in more ways than one. (G)

Har. True.

 ML> If it's this season's, did it still have greens attached?
 ML> Those can be useful too. Most garlic we get has been aged,
 ML> er, ripened, er, gotten stale.
 RH> It had the green tops but they've gone brown as I've had the garlic a
 RH> few weeks now, keeping it in the hanging basket in the kitchen.

Western cultures tend to overlook the goodness of the green
parts of vegetables of which the commonly used parts are
elsewhere. How's that for a sentence. 

==
 ML> I essentially did not know the kid until my mother got sick and
 ML> ineffectual and Jonathan was about 30.
 RH> I see.

Not that anyone should have to keep track of anyone else's
life, but that is a defining feature of my relationship
with the kid. Also that I'm not quite so crazy as he is,
and our crazinesses differ pretty seriously: I like to
think mine are less dangerous, for example.
 
 RH> But, every so often you have to cook one of those time consuming
 RH> dishes.
 ML> True enough, just to keep your hand in, or for fun, or
 ML> any of a number of reasons.
 RH> Either that or you just have this craving for it. (G)
 ML> Oddly, despite my gourmetty reputation, I seldom have a
 ML> craving for fancy.
 RH> I don't crave the fancy, more down to earth rib sticking when the
 RH> eather's cold things like sauerbraten and red cabbage are more of what

I don't think of sauerbraten and red cabbage as time-
consuming partially because most of the time is in the
cooking. For me the focus is on the amount of prep and
the number of steps.

Rabbit cacciatore
categories: celebrity, game, main
servings: 4

6 Tb olive oil, divided
4 garlic cloves, minced
1 lg onion, chopped
2 carrots, sliced
8 mushrooms, sliced
3 lg tomatoes, chopped
8 oz cn tomato sauce
1/2 c dry red wine (you could probably sub vinegar and juice)
2 Tb minced fresh oregano
1 ts sugar (optional)
1 c water
pepper
1 (3 to 4 lb) rabbit, cut up
2 Tb butter

Heat 4 Tb olive oil in skillet. Add garlic, onions and
carrots, and cook 3 min. Add mushrooms and saute 2 min.
Add tomatoes and cook 1 min. Add tomato sauce, wine,
oregano, sugar, water and pepper. Heat through.

In a separate skillet, heat butter and remaining oil.
Add rabbit and brown on both sides. Add rabbit to sauce
mixture. Cover and simmer until rabbit is tender, about
35 min. Uncover and simmer until sauce is slightly
thickened, 5-10 min more.

Source: Dom Deluise via food.com

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