Text 24260, 103 rader
Skriven 2015-02-21 09:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: snow & ice 246
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 DS> This last time we got about 3-4 inches, just enough for me to bring
 DS> out the snow blower.

The perfect snow - enough to make you feel the season
but not enough to overtax you or the machine.

 Then the sun partially melted the snow on the
 DS> grass. The run off water collected in a low spot on the sidewalk from
 DS> the driveway to the house.

I wonder if there's a point at which the water gets
slushy enough that you can shovel it out of the way
somewhere that it freezes without causing trouble.
Of course, that would mean that you'd have to be
outside at that exact point.

 The result was an inch of solid ice from
 DS> the bend in the sidewalk back to covering half of the driveway.  UGH.

Very ugh. But given the slope of your property, a
solution would have to be engineered to channel
the runoff down the back of your lot - troublesome
in itself and probably expensive.

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

A normal caponata depends on the tomatoes for its
sweetness, sometimes raisins or currants (as below)
as well. Pears, I wonder if this was a result of a
cook's imagination running wild or perhaps one of
those cooking show challenges that we've been laughing
about here. I have had regular caponata many times,
and its sweetness if any is muted, if anything
balancing with the other three traditional tastes.
You have had at least the opportunity to taste the
real thing. A pear caponata doesn't seem quite right
to me - if it were offered I'd take a taste, but I
can't imagine myself actually making it.

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.03

      Title: Caponata
 Categories: Sidedish, Terrano
      Yield: 6 servings

      2 lg Eggplants (about 2.5 lbs
           Total), stem ends
           Trimmed
  1 1/2 c  Olive oil (not
           Extra-virgin)
      1    Onion, sliced thin
      6    Ribs of celery, cut
           Crosswise into 1-inch
           Pieces
           And blanched in boiling
           Water for 1 minute
      1 c  Green olives, pitted and
           Chopped coarse
    1/2 c  Drained bottled capers
  1 1/2 c  Sicilian tomato sauce (see
           Recipe)
    1/2 c  White-wine vinegar, or to
           Taste
      2 tb Sugar
      2 tb Unsweetened cocoa powder if
           Desired
    3/4 c  Slivered almonds, toasted
           Lightly
           Salt
           Pepper

  Cut the eggplants into 3/4-inch cubes, in a colander toss them with a
  generous amount of salt, and let them drain for 1 hour. Rinse the
  eggplant well and pat it dry on paper towels. In a large deep skillet
  heat 1 cup of the oil over high heat until but not smoking and in it
  fry the eggplant in small batches, stirring, for 2 to 3 minutes, or
  until it is golden brown and tender, transferring it as it is browned
  with a slotted spoon to paper towels to drain.  Discard any oil
  remaining in the skillet, add the remaining 1/2 cup oil, and cook the
  onion over moderate heat, stirring, until it is golden.  Add the
  celery and cook the mixture, stirring, for 1 minute.  Stir in the
  olives, the capers, the tomato sauce, the vinegar, the sugar, and the
  cocoa powder and simmer the mixture for 5 minutes. Add the eggplant
  and simmer the mixture, stirring occasionally, for 10 minutes. Season
  the mixture with salt and pepper, transfer it to a wide shallow dish,
  and chill it, covered, overnight.  Serve the caponata, sprinkled with
  the toasted almonds, chilled or at room temperature.

  Serves 6.

  Notes by the author:  The addition of cocoa, a very Baroque, Spanish
  touch, renders the caponata richer in color and in consistency.
  Because my own personal preferences run to things simple, I usually
  leave it out.

  ... from Gourmet, September 1989, pg 192 Notes by PPT: Makes 8-10
  appetizer size servings; forget the cocoa.

MMMMM
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