Text 1968, 141 rader
Skriven 2013-06-30 00:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: the real stuff
======================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> Do you think they use real olive oil at Anastasios's Pizza

I wanted some real Parmigiano-Reggiano recently but the price
was $4.20 per 100 g so I passed. I know that a substantial amount
was lost last year from the earthquake that destroyed several aging
rooms which may be a factor but I resent that Grana Padano, Romano,
Asiago and even vastly inferior Canadian Parmesan were all also
$4.20. Even the pre-grated Kraft junk was $2.60!

After visiting Loblaws and the Co-Op I dropped into (sic) Luluz, the
upscale grocery store started by Chef Pierre and now run by the mall
landlord. I had not been there since the first bankruptcy and the ill
fated truffle oil purchase. The selection was extensive and good but
I was astounded by the prices which ran all the way up to $8.90 for
some obscure English offering with green marbling. THERE IS NO SUCH
THING AS $89 CHEESE!!!  

I ended up buying nothing.

 ML> Ah. Cook is all. A pity you haven't kept track of him.

Back in the day, the best Chinese food in Yellowknife was at the
disgustingly decrepit Gold Range Bistro in an annex of the infamous
dive bar. When the three guys made enough money they opened up a
second, much more upscale place called the Parachute Club which did
not do Chinese food but did do all the trendy things that were done
in the 90s: a huge selection of Scotches, jazz piano, cigar nights,
oyster nights and a bar menu with the faddish snacks of the decade
like steamed mussels, jalapeno poppers and deep fried sweet potatoes
etc. One of the three guys was a superior cook to the other two and
we always phoned the bistro and asked which place "Jimmy" was at,
and then planned our evening accordingly.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sweet Potato And Mushroom Cannelloni With Braised Escarole
Categories: pasta, mushrooms. beans, vegan
  Servings: 4

      8    sheets flat no-boil lasagna
           noodles
      2 oz dried morel mushrooms
      1 lg sweet potato, peeled and
           roughly cubed 
      1 TB maple syrup
      1 TB extra-virgin olive oil, plus
           more for serving
           Kosher salt and freshly
           ground black pepper
      1 TB canola or vegetable oil
      8 oz wild mushrooms, sliced into
    1/2    inch pieces
      1 sm shallot, minced
      1 md clove garlic, minced 
      2 ts picked fresh thyme leaves
      2 ts soy sauce, divided
      1 TB lemon juice, divided
      1 c  dry white wine
      2 X  15 oz cans large butter
           beans, drained but not
           rinsed
      1    head escarole, trimmed, cut
           into
      3    inch segments
      2 TB chopped fresh parsley
           leaves

Several contrasting and complementary flavors: sweet, savory,
acidic, salty, hot and bitter, with several distinct textural
elements...

Place pasta sheets in a large bowl or baking dish and cover with hot
water. Allow to soak, agitating them occasionally, until malleable,
at least 30 minutes. Meanwhile, place dried mushrooms in a 2 quart
liquid measure and cover with 1 1/2 quarts hot water. Microwave on
high power until simmering, about 2 minutes. Set aside and allow
mushrooms to soak until tender, about 10 minutes. Drain mushrooms
and squeeze dry, reserving soaking liquid. Roughly chop mushrooms
into 1/2- to 1-inch pieces

While past and mushrooms soak, place sweet potato in a medium
saucepan and cover with water. Bring to a boil over high heat, then
reduce to a simmer and cook until potato shows no resistance when
pierced with a knife, about 8 minutes. Drain and transfer to the
bowl of a food processor. Add maple syrup and 1 tablespoon olive oil
and process until smooth. Season to taste with salt and pepper.
Alternatively, to make without a processor, pass potato through a
ricer into a bowl. Whisk in maple syrup and olive oil and season to
taste with salt and pepper. Set aside.

Heat canola or vegetable oil in a large skillet over high heat until
smoking. Add fresh and soaked mushrooms and cook, stirring and
tossing occasionally, until mushrooms are well browned on all sides,
about 4 minutes. Reduce heat to medium. Add shallots, garlic, and
thyme, and cook, stirring and tossing constantly until fragrant,
about 30 seconds. Add 1 teaspoon soy sauce and 2 teaspoons lemon
juice and toss to coat. Season to taste with salt and pepper, then
transfer to a bowl.

Return skillet to high heat. Add white wine and cook, scraping up
browned bits with wooden spoon. Allow to reduce by half, then add
mushroom soaking liquid along with beans. Simmer until reduced by
1/3, about 5 minutes. Add escarole, remaining soy sauce, and
remaining lemon juice and season to taste with salt and pepper.
simmer until escarole is lightly softened, about 2 minutes. Pour
beans and escarole into a 9- by 13-inch baking dish. Set aside.

Adjust oven rack to upper middle position and preheat oven to 425 F.
Transfer pasta sheets to a double layer of paper towels and dry them
on both sides. Working one piece at a time, lay pasta flat on
cutting board with the short end parallel to the edge of the table,
the add 1/8th of potato mixture and 1/8th of mushroom mixture to
bottom 1/4 of the sheet. Roll the sheet up away from you into a
cylinder. Repeat with all 8 rolls.

Nestle rolls into baking dish and moisten tops by spooning a bit of
the pan liquid over them. Cover dish tightly with foil and transfer
to oven. Bake for 20 minutes, remove foil, and continue baking until
tops of cannelloni are browned and crisp.

Place immediately, placing two cannelloni on each plate and
surrounding them with butter beans and escarole. Sprinkle with
parsley and drizzle with additional extra-virgin olive oil. Serve.

By: J. Kenji Lopez-Alt

From: Serious Eats
 
MMMMM-------------------------------------------------


YK Jim


... We laugh at the old fashions but religiously follow the new.

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