Text 25250, 102 rader
Skriven 2015-03-23 14:25:10 av Janis Kracht (1:261/38.0)
  Kommentar till text 25148 av MICHAEL LOO (1:123/140)
Ärende: no tentacles 389
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Hi Michael,

>> At Wegman's in Williamsport, since before Billy died I've
>> seen only rings.
>> Not even tubes?

> Nep, for tubes you have to go to the fishmonger - at least
> there still is one in town, but he charges a ton.

This new found (seems to me at least) pricing of squid makes me laugh sometimes
because I remember that I used to think of squid when I was say in my 20's and
30's as a "cheap" meal.  Not so anymore, I suppose.

>> Yes, I loved going through her recipes. I have one cookbook of hers
>> that I love, and one where where she cooks with Jacques Pepin.. that
>> one is interesting.

> When Ian was on board here, we used to complain about how
> Julia cut corners (more in her scholarship than her
> cooking), and everything she knew she learned from Louise
> and Simone (Ian, being a transplant-chauvinist who was
> sometimes more Catholic than the Pope was vociferous on
> this topic); but we were merely being nitpicky, and by
> comparison to the food personalities we have access to
> now, she shines out like a shaft of gold when all around
> is dark.

I agree there in general, Julia's brilliance was apparent..  Though one food
personality I do enjoy is Ming Tsai.  This is one of my favorites I always make
in the late-spring/early-summer when my garden is going.

==Pea-Cucumber Gazpacho with Curried Scallops==
by Chef Ming Tsai

Chilled English pea-cucumber gazpacho with curry-tea-spiced scallops and pea
shoot salad

Makes 4 entrée servings
Ingredients

    2 cups hulled English peas, blanched in salted water until cooked through,
    iced and drained
    1 cup packed spinach, iced and drained
    1 medium onion, roughly chopped
    1 clove garlic
    1 teaspoon minced ginger
    1 English cucumber, ends removed, washed, roughly chopped
    1/2 cup extra virgin olive oil
    1 shallot, minced
    1 tablespoon Dijon mustard
    2 tablespoons Marukan Ponzu
    1/2 pound pea shoots
    4 large scallops, prepped
    1/2 cup Curry Tea Spice Rub (ingredients below)
    Salt and black pepper to taste
    Additional extra virgin olive oil for cooking

Directions

    To make the gazpacho, combine the peas, spinach, onion, garlic, ginger, and
    cucumbers in a food processor and purée until very smooth. Season with salt
    and pepper and check for flavor. With the food processor running, drizzle
    in about half the extra virgin olive oil. Check again for flavor. (If the
    consistency is too thick, add a little water.)
    Pass the purée through a china cap to strain and then chill.
    Make a vinaigrette by whisking together the shallots, Dijon
    mustard, and Ponzu with the remaining olive oil. Season with salt
    and pepper and check for flavor. Toss lightly with the pea shoots
    right before serving.

   Coat the scallops on both sides with the curry tea spice rub.
   In a hot sauté pan coated lightly with olive oil, sear the
   scallops and cook through, about 3 to 4 minutes on each side.

   To serve, ladle the chilled soup into 4 chilled soup plates
   or bowls. Place a small mound of the pea shoot salad in the
   middle and top with a hot scallop.

Curry Tea Spice Rub Ingredients

    2 tablespoons madras curry powder
    1 tablespoon turbinado sugar
    1 tablespoon blackberry tea
    1 teaspoon ground ginger
    1 tablespoon sea salt
    1 tablespoon chopped chives
    1 teaspoon lime zest

To prepare the spice rub, thoroughly mix the above ingredients.

This segment appears in show #2714.
====
http://www.pbs.org/wgbh/victorygarden/eat/recipes/peagaspacho.html

Now I have to remember to get over to the seed place and grab a bunch pea seeds
:)  It's about time to get them stuck in the soil.

Take care,
Janis

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