Text 20327, 70 rader
Skriven 2014-12-09 22:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: round + round 418
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 ML> One of the sad things one realizes is that big stimuli
 ML> crowd out little stimuli, and for the vast majority of
 ML> audiences, loudness is a major selling point.
 RH> But some of us would rather not have it as loud as it is.

Would that there were more like you, but the few whose
hearing is not completely shot do not pay the bills.

 RH> I have trouble wrapping my taste buds around it, calling itself
 RH> chocolate. Some I've had, has a slight taste of chocolate but mostly
 RH> it's been more of a greasy taste.

With lesser brands, the greasy part is definitely true, and
it would be hard to conjure up even a slight taste of
chocolate in the stuff, but I still enjoy it at times.
Perhaps it's having munched on Peters brand in more
desperate times, perhaps that a major component of one of
my favorite composed candies is white chocolate - Sweet
Sloops, which combine almond buttercrunch, white chocolate,
dark chocolate, and "pecan spindrift."

Turkish Eggplant Pie
Cat: vegan, main, starter
Serves: 8

1 lb eggplant (2 medium), pierced with fork
2 Tb olive oil
1 md red onion, chopped (1 1/2 c)
1 yellow bell pepper, chopped (1 c)
1 Tb dried mint
2 1/2 ts anise seeds
2 ts ground cumin
1 ts smoked paprika
1/2 ts red pepper flakes
1 1/2 lb Roma tomatoes, chopped
2 sliced tomatoes for garnish
2 Tb tomato paste
3 cloves garlic, minced (1 Tb)
12 sheets phyllo, thawed
1/3 c whole-wheat breadcrumbs, plus more for topping (opt)
12 pitted black and/or green olives, halved

This delicate vegetable pie is seasoned with spices
you'd find in a Turkish bazaar.

1. Preheat oven to 375F. Coat 10" fluted-edge tart pan with
cooking spray.

2. Roast eggplants on baking sheet 50 min, or until tender.
Cool. Scoop flesh into food processor; puree until smooth.

3. Heat oil in skillet over medium heat. Add onion, bell
pepper, mint, anise, cumin, paprika, and pepper flakes;
saute 8 min. Add chopped tomatoes and tomato paste;
simmer 10 min. Stir in eggplant and garlic; cook 10 min.

4. Press 1 phyllo sheet into prepared tart pan. Spray with
cooking spray, and sprinkle with breadcrumbs. Repeat
layering with remaining phyllo and breadcrumbs. Roll over
edges, and coat with cooking spray.

5. Spoon eggplant mixture into crust. Arrange tomato slices
and olives over top, and sprinkle with breadcrumbs (if
using). Bake 1 hr, or until phyllo is golden. Cool 10 min
before serving.

Vegetarian Times, November 2011
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