Text 27947, 84 rader
Skriven 2015-06-08 19:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: wandering hard 791
==========================
 ML> Certainly doable when you're young and strong [g].
 RH> Which we aren't as much as we used to be. Better than driving all
 RH> night after a day's work like we used to.

It does get harder every decade.

 RH> Steve would take another (long) nap; I'd be trying to keep awake and
 RH> run after the girls. I'm glad those days are over. I'd have all sorts
 RH> of stuff packed for meals and snacks en route so we wouldn't have to
 RH> spend time/money at places like McD's. Since the rest of the car was
 RH> crammed full (a Honda Civic CVCC wagon), all that was down at my feet.

I used to think/work that way; now the break time has
greater priority, and the costs are not all that great.
Of course, I don't do the driving part (so on such
adventures, I tend to chip in for gas and/or pay a bit
more than my share of the catering costs).

 RH> I have adapted some fried stuff to baking, so it might be worth the
 RH> attempt.

I figure that increasing the surface area by either making
small bhaji or flat ones would allow them to get crisper.

Leek Fritters
cat: side, Passover
Yield: 16

3 lb leeks (white and light green parts)
4 matzohs
3 eggs, lightly beaten
1 1/2 ts salt, and more to taste
1/2 ts freshly ground black pepper
1/2 c chopped walnuts (optional)
About 1 c matzoh meal
Olive or vegetable oil for deep-frying
Lemon wedges

Keftes de Prasa

Cut the leeks in half lengthwise and cut
crosswise into 1/2" pieces. Soak in cold water
and drain well. (You should have about 6 c.)
Place the leeks in a saucepan, add water to
cover, and bring the mixture to a boil. Cover,
reduce the heat to low and simmer until very
tender, about 20 min. Drain well, squeezing to
remove any excess moisture. (You should have
about 2 c.)

Place the matzohs in a medium bowl, add water
to cover, and set aside to soak until soft.
Drain well, squeezing to remove any excess
moisture. In a large bowl, combine the leeks
and soaked matzoh with the eggs, salt, pepper,
and walnuts, if using, and mix well. If the
mixture seems too moist, add enough of the
matzoh meal to hold it together. Form the
mixture into patties that are about 2" in
diameter and 1/2 to 3/4" thick.

In a large pot, pour enough oil to reach a
depth of 1". Heat over medium-high heat until
it registers 350F. Have ready a plate lined
with a paper towel. Place the remaining matzoh
meal on a plate. Place the patties on the
plate, turning to coat both sides. Shake to
remove any excess meal. Fry the patties,
working in batches, until golden on both sides,
6 to 8 min total. Using tongs or a slotted
spoon, transfer the patties to the plate lined
with a paper towel. Season with salt and serve
immediately with lemon wedges.

Note: The fritters can be fried ahead of
serving and kept warm in a 250F oven for up
to 30 min. They also can be fried and then
reheated in a light tomato sauce.

Washington Post, March 21, 2001

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)