Text 24216, 81 rader
Skriven 2015-02-20 23:29:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 24196 av Michael Loo (1:123/140)
Ärende: snow & ice
==================
 -=> On 02-20-15  01:41,  Michael Loo <=-
 -=> spoke to Nancy Backus about hot food & topics 237 <=-

 NB> And you are getting rather nasty weather there, too, I hear...

 ML> It was a mere flesh wound compared to what New England got.
 ML> So what did I do? Went to New England, where I am now. Still
 ML> over a foot on the ground here at Rosemary's, where they got
 ML> half of Boston's and a third of Worcester's.
 
This last time we got about 3-4 inches, just enough for me to bring out
the snow blower.  Then the sun partially melted the snow on the grass.
The run off water collected in a low spot on the sidewalk from the
driveway to the house.  The result was an inch of solid ice from the
bend in the sidewalk back to covering half of the driveway.  UGH.

This looks like a wierd combination of ingredients.  Have you ever had
anything like it?  Are you likely to?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PEAR CAPONATA - MARTHA STEWART LIVING
 Categories: .msl, Relishes, Sidedish, Fruits, Appetizers
      Yield: 8 Appetizers
 
      1 cn (28-oz) peeled Italian plum
           -tomatoes
      1 md Eggplant
           Salt
      6 T  Olive oil
      2 t  Sugar, plus more to taste
      1 lg Onion, peeled and chopped
      2    Cloves garlic, peeled and
           -minced
      2 T  Capers
      2    Bosc, Anjou, or Bartlett
           -pears
    1/4 c  Currants
      2 t  Balsamic vinegar
           Freshly ground pepper
      1    Baguette, sliced and toasted
 
  1. Drain tomatoes, reserving juice. Seed tomatoes, chop coarsely, and
  set aside.
  
  2. Slice eggplant into 3/4-inch rounds. Place on a wire rack,
  sprinkle with salt, and leave to drain for 30 minutes. Rinse well and
  pat dry. Cut slices into 3/4-inch cubes.
  
  3. Heat oven to 425'. Place a 12-by-14-inch baking pan in oven for 5
  minutes. In a bowl, toss eggplant with 4 T olive oil and 1 t sugar,
  then spread out on pan. Return to oven; roast for 25 minutes, or
  until eggplant is tender and well browned, shaking pan after 15
  minutes.
  
  4. Meanwhile, in a large saute pan, heat 1 T olive oil over medium
  heat. Add onion and garlic; cook until golden, about 7 minutes. Add
  eggplant, tomatoes, 2/3 C reserved tomato juice, and capers. Cook
  over medium-low heat for 10 minutes, stirring occasionally. Keep warm.
  
  5. Return baking pan to oven to heat. Cut flesh from pears in 3/4-inch
  chunks. Toss with remaining tablespoon oil and 1 teaspoon sugar and
  spread out on warmed pan. Roast for 25 minutes, or until pears are
  tender and golden brown, shaking pan after 15 minutes.
  
  6. Add pears and currants to eggplant mixture. Season with vinegar,
  sugar, salt, and pepper. Resume cooking for 5 to 10 minutes. Add more
  tomato juice, if needed, to keep caponata from becoming dry. Serve
  warm on toasted baguette slices.
  
  Martha Stewart Living/Oct. & Nov./93 Put together by Di Pahl & <gg>
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:36:30, 20 Feb 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)