Text 23109, 95 rader
Skriven 2015-01-21 02:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: things not to eat 77
============================
 ML> This was one of those meals that reinforces my disdain
 ML> for breakfast.
 NB> Since when is shredded lettuce a breakfast food...?  Or was it meant
 NB> as a garnish for the burrito...?

I suppose so, but if you eat burritos for breakfast,
you can bloody well eat lettuce as well.

 ML> An early dinner at Lo-Lo's expansion place on Scottsdale Rd.
 ML> Sides were dull mac & cheese and dull beans and rice,
 ML> both salty. I might have had a second bite of one of these,
 ML> but I don't remember it. No third bite, that's for sure.
 NB> I'm seeing a pattern here...  (G)  salt, salt and more salt...  :)

And it's not as though they were focusing on selling
beer - it's mostly a family restaurant, catering to
people in their Sunday best after church, that sort of
thing, and offered the stuff as a convenience for its
customers.

=
 ML> I roared through my pills as though they were a
 ML> dime a dozen rather than 20c each.
 NB> I'd guess so... ;)

Not something to do often. I've used only 3 or 4 pills
this week, despite being tempted by ice cream on the
breakfast buffet for 3 nights at the Conrad in Singapore
(where the stay, though good, was not so good as it has
been often before). I parted with two of them on a mango
panna cotta that was so good I had three servings.

 NB> As I understood it, the main benefit of goat's milk to cow's milk was
 NB> in the protein, not the lactose

Makes sense, but people bring up the distinction in the
context of lactose a whole lot.

Sweet potato gnocchi, goat cheese sauce and fresh mint
cat: fancy, starter, pasta
Servings: 4

h - For the goat cheese cream sauce
4 oz fresh mild goat cheese
1 Tb finely chopped shallot
1/2 c white wine
1 c double cream
Salt to taste
h - For the gnocchi
2 lb sweet potato (1 lb of dry potato flesh)
3 whole eggs
Curry powder to taste
1 ts salt
4 c plain flour
Butter for sauteing

Heat the cheese, wine, and shallots in a saucepan
until the liquid boils, then lower the heat a bit
and continue simmering until the liquid has reduced
to 2 Tb. Add the cream, bring to a boil, and salt
to taste (not much is needed as the goat cheese is
already salted).

Pierce the sweet potatoes with a fork and roast on
a sheet pan for 1 hr until tender. When the potatoes
are cool enough to handle, peel and feed them
through a potato ricer or food mill fitted with a
fine disk.

Whisk together the eggs, curry powder, and salt.
Make a well in the warm potatoes and pour in the
egg mixture. Gently stir with a wooden spoon to
combine. Mix in the flour 1/2 c at a time until it
is fully incorporated and the potatoes are barely
sticky. You may not need all the flour.

On a lightly floured surface, take a handful of
dough and roll it into a 1" thick rope. Cut the rope
into 1" pieces. Transfer the gnocchi to a
flour-dusted plate or sheet pan.

In a large frying pan, melt butter over medium heat.
When the butter starts to turn brown and has a nutty
aroma, add the gnocchi and saute, gently tossing
them in the butter.

Serve gnocchi topped with the goat cheese sauce and
freshly chopped mint.

Frederic Angevin, Four Seasons Bora Bora
Global Traveler magazine 11/2013

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