Text 18635, 131 rader
Skriven 2014-10-28 18:22:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: merged topics
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> The gift to the state that keeps on giving.
 DD> Yepper, it costs $$$ to brag, doncha know?

 ML> That's what the prestige brands are all about. I
 ML> never saw the point in them. United recently gave
 ML> me a token of their appreciation - a Tumi computer
 ML> bag, which, aside from that it says Tumi on it, is
 ML> not all that different from a $25 anyone else's bag.

The bag for my new(ish) ASUS 17" notebook confuser was a bit more than that as
the dratted thing wouldn't fit into my bag that I had for the older, heavier
Gateway 15" guy. But, not substantially more even at that.
 
 DD> Then there are the various iterations one sees on the pink Cadillacs
 DD> from Mary K.

 ML> Or not, depending on where one has the good fortune to reside.
 DD> I thought Mary K (and her minions) to be ubiquitous.

 ML> It's been years since I saw a pink car in New England.

It's been years since I was in New England. But I did see a pink Caddy ... a
1961 model in Danvers or Peabody. I can't be sure - and neither could Georgia
when I called to confirm. But, she remembered the car and her comment "Where's
Elvis?"

 DD> I think that Jim Bostacos may be related to Stan Frankenthaler  Bv)=
 DD> 10 oz Uncooked sweetbreads
 DD> 6 oz Uncooked lamb's intestines

 ML> But at least he uses good ingredients.

And lots of them - which was my reference point. Actually Frankenthaler is down
to making doughnuts these days: "Stan Frankenthaler serves as Executive Chef
and Vice President of Product Innovation at Dunkin' Donuts LLC. Mr.
Frankenthaler serves as Executive Chef and Director of Culinary Development of
Baskin-Robbins Incorporated. He has been Executive Chef and Director of
Culinary Development of Dunkin' Brands Group, Inc. (also known as Dunkin'
Brands, Inc.) since October 2005. He was the Owner and Chef of Salamander in
Boston and Cambridge, MA." http://investing.businessweek.com/research/
 
 ML> Actually, that looked like a fairly easy recipe.

Once I had rounded up all the 'gredients maybe.

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

      Title: Warm Salad of Frisee & Baby Spinach, (full title below)
 Categories: Salads, Greens, Pork, Vegetables, Wine
      Yield: 4 servings

MMMMM---------------------------SALAD-------------------------------
      4    Heads frisee
     12 oz Smoked bacon
     12    Shallots
    1/4 c  Balsamic vinegar
    1/4 c  Grenadine
     16 oz Locally foraged mushrooms
           Olive oil
           Kosher salt & cracked pepper
           Fresh thyme
      1    (12") Ficelle; or French
           - bread of choice
      1 lb Baby spinach

MMMMM------------------------VINAIGRETTE----------------------------
      4 oz Sherry vinegar
      4 oz Virgin olive oil
      4 oz Oil
      2 cl Garlic; crushed
           Salt & fresh cracked black
           - pepper

  * Warm Salad of Frisee & Baby Spinach, Mushrooms, Bacon,
  Sweet Shallots & Chewy Croutons; Sherry Vinaigrette

  Recipe Courtesy of Stan Frankenthaler

  SALAD: Wash the frisee well, trim the root end but leave
  it attached, and cut the heads in half.

  Remove the rind from the bacon. Cut bacon into thick
  lardons, slowly render the fat, drain and dry lardons on
  paper toweling.

  Peel the shallots, slice them into 1/4-inch rings, toss
  them in the mixture of hot balsamic vinegar and grenadine
  and reserve.

  Clean and trim the mushrooms. Toss them with olive oil,
  kosher salt, cracked pepper and fresh thyme then roast
  them and reserve.

  Cut the ficelle into 16 thick little slices.

  TO ASSEMBLE: Warm plates in a low oven.

  Have all components prepped in advance.

  In a separate pan or lightly oiled baking dish lay the
  seasoned bread for croutons in a single layer. Sprinkle
  lightly with oil and toast quickly in a 425oF/218oC oven.
  Place in the warming oven. In a large pan sear seasoned
  halves of frisee in a scant amount of soy or canola oil.
  Transfer them to the warm oven. In the same pan add the
  bacon, shallots, roasted mushrooms and half of the
  vinaigrette. Heat thoroughly.

  Remove plates and frisee from the warming oven. Spoon hot
  mushroom mixture across frisee.

  In that same pan again lightly wilt spinach with a splash
  more vinaigrette and plate it in a separate little >pile
  next to the mushroom braise.

  Arrange croutons over the salad. Garnish with coarsely
  chopped herb confetti

  From: http://www.foodnetwork.com

  Uncle Dirty Dave's Archives

MMMMM

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