Text 29323, 75 rader
Skriven 2015-07-24 13:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: sum dim 004
===================
 ML> Actually, I like basil only in some contexts, such as appetizers,
 ML> main courses, and desserts, but the grinding treatment of the
 ML> herb seems to accentuate aspects of the flavor that I don't
 ML> think go with the cheese and oil.
 DS> That is the way we feel.  Although I don't eat pine nuts as a rule, I
 DS> really do not dislike them by themselves.

The nice even ones are delicate and delightful (these are
mostly from the Mediterranean); the triangular ones have a
pine taste and often a bitter finish (these are almost
exclusively from China).

 DS> We really like basil in a number of dishes.

I do, too, but my favorites are Chinese or Thai. The
common pairing of basil and tomatoes, which most people
swoon over as if they were horse and carriage, seems to
me kind of ehh, don't even notice it any more.

 DS> Here is another "eggplant" recipe for you.
 DS> I'd never heard of the fish before, nor have I seen it in markets. 
 DS> Had to do a Google to see it.
 DS> Title: PLANTATION BROILED COBIA

It was one of the great white hopes of aquaculture back
thirty, forty years ago. I wonder what happened to it, as
it was a decent-tasting fish.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Domates Dolmast
 Categories: Vegetables, Greek
   Servings: 4

      4 md Tomatoes
      1 tb Plus 1 tsp. olive or
           -vegetable oil, divided
    1/2 c  Diced onion
      1    Garlic clove, minced
    1/4 c  Dried currants
      1 ts Salt
    1/8 ts Pepper
      1 c  Cooked long-grain rice (hot)
      1 oz Pignolias (pine nuts),
           -lightly toasted
      1 tb Each chopped fresh Italian
           -(flat-leaf), parsley, and
           -mint
      2 ts Sunflower seed
      1 tb Plain dried bread crumbs

  Here one (from  WEIGHT WATCHER'S INTERNATIONAL COOKBOOK) Greek:

  Cut thin slice from stem end of each tomato; reserve slices. Set a sieve
  over a bowl. Scoop out pulp from tomatoes and place pulp in sieve to drain;
  set shells upside down on paper towels and let drain. Discard seeds from
  tomato pulp; reserve liquid. Chop pulp and set aside.

  In small nonstick skillet heat 2 teaspoons oil; add onion and garlic and
  saute until onion is golden. Stir in currants, salt, pepper, and 2
  tablespoons of reserved tomato liquid; remove from heat and stir in rice,
  nuts, parsley, mint, and sunflower seed.

  Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set tomato
  shells upright; spoon 1/4 rice mixture into each tomato and top each with
  reserved tomato slice. Brush 1/2 teaspoon oil over each tomato and pour
  remaining tomato liquid into baking dish (to prevent sticking). Sprinkle
  each tomato with 3/4 teaspoon bread crumbs and bake until filling is hot
  and skin begins to split, about 30 minutes.Makes 4 servings.

MMMMM

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