Text 24567, 94 rader
Skriven 2015-03-05 22:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: morels
==============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> we are in for a bumper year for morels
 JW> retail prices are $40 per pound

 DD> I've never seen what all the hoo-hah is about. Perhaps my
 DD> palate is too coarse or something.

They are quite tasty and worth a bit of a premium but I could never
bear to bring myself to ever pay more than a dollar an ounce for any
kind of mushroom. But I can find a Sunday to go for a drive to a
burn out.

I vividly remember the last really good harvests. We took Neekha
with us in a backpack baby carrier. She was 8 months old. She got
bit on the top of her head by a horse fly and instead of crying she
made two fists and tried to hit it while it buzzed around her.

The next year when she was 20 months old we went out with her again.
She was walking on her own by then of course. I showed her a morel
and a false morel (there were lots of them too) and told her only to
pick the good ones. When she spotted a false morel she shouted "toad
stool" and jumped on it to crush it! I checked her little basket out
later and her picks were all perfect. I was impressed.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mu Shu Pork Calzones
 Categories: Pizza, Pork, Mushrooms, Abm
      Yield: 4 Servings

           New York-style pizza crust
      4    dry shiitake mushrooms
           nonstick cooking spray
    1/4 c  fat-free egg substitute
      1 x 6 oz boneless pork chop, fat
           -trimmed, cut in thin slices
      1    jalapeno pepper
           seeded and minced
      1 TB minced ginger
      3    cloves garlic; minced
      2 c  thinly sliced napa  cabbage
    1/3 c  thinly sliced green onions
      2 TB hoisin sauce
      1 TB dark sesame oil
      1 ts canola oil
  
  Prepare New York Style Pizza Crust as directed through step 1.
  Preheat oven to 500 F.
  
  Cover mushrooms with hot water in small bowl; let stand 15 minutes
  or until caps are tender.  Drain; squeeze water from mushrooms.
  Cut out and discard tough stems.  Thinly slice caps; set aside.
  
  Spray large skillet generously with cooking spray.  Heat over
  medium-high heat until hot.  Add egg substitute; cover and cook 2
  minutes or until set on top.  Loosen egg from skillet and transfer
  to plate. When egg is cool enough to handle, roll up and slice
  into 1/4-inch-wide strips; set aside.
  
  Spray same large skillet with nonstick cooking spray.  Heat over
  medium-high heat until hot.  Add pork, jalapeno pepper, ginger and
  garlic. Cook and stir about 2 minutes or until pork is no longer
  pink in center. Add cabbage and green onions; cook and stir 1 1/2
  to 2 minutes or until cabbage is wilted.  Spoon mixture into
  medium bowl and gently stir in mushroom and egg strips; set aside.
  Combine hoisin and sesame oil in small bowl.
  
  Divide dough in half.  On lightly floured surface, roll each half
  into 9- to 10-inch round.  Cut each round in half.  Brush half of
  each dough piece with about 1 teaspoon hoisin mixture leaving
  1/2-inch border. Spoon pork mixture over top.  Drizzle remaining
  hoisin mixture evenly over pork mixture (about 1 teaspoon each).
  Brush edges with water. Fold dough over filling and press edges
  together. Seal with tines of fork. Place on lightly oiled baking
  sheet. Brush calzones with canola oil. Bake 6 to 7 minutes or
  until light golden brown.
  
  
  Recipe By: Bread Machine Recipes, Fav. Brand Names
  
  From: Gail
 
MMMMM


YK Jim


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