Text 31992, 91 rader
Skriven 2015-10-15 00:01:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 31956 av Jim Weller (1:123/140)
Ärende: Re: A tale of pumpkins
==============================
 -=> On 10-12-15  22:11,  Jim Weller <=-
 -=> spoke to Dale Shipp about A tale of pumpkins <=-


 DS> It could be that these pumpkins were not really ripe.  Stephen had
 DS> mentioned leaving them on the shelf for a week or more.  I don't
 DS> really know how to tell when a pumpkin (or other squash) is ripe
 DS> enough.  And as I said above, given the (lack of) frequency that we do
 DS> squash, I am unlikely to gain much experience in making that judgement.

 JW> Thump them; they should sound hollow. The rind should be hard: try

That sounds like what I recall about how to tell if a watermelon is
ripe.  However, since we now only eat about 1/4 of a watermelon per year
-- we just look at the flesh in the cut quarter when we buy it.

 JW> We just made the first pumpkin pies of the season as it's Canadian
 JW> Thanksgiving. We didn't like the looks of or the price of the

Pumpkin pie is probably number four on our list of choices for
Thanksgiving.  Number one is Gail's pecan pie, number two is her Key
Lime pie (made with bottled key lime juice), number three is our friend
Norma's chocolate pie.  By the time we get to number four (because
others like them) we let Mrs. Smith make the pumpkin pie.  :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Horseradish Crusted Salmon With Braised Greens
 Categories: Seafood
      Yield: 4 Servings
 
      8    New potatoes
      3 tb Canola oil divided
      1 c  Chopped parsley
      3 tb Minced garlic clove divided
      2 tb Drained prepared
           Horseradish
    1/2 ts Grated lemon zest
      1 c  Japanese style bread crumbs
    1/2 c  Extra virgin olive oil
           Divided
           Salt and pepper to taste
      4    Salmon fillets 6 oz each
           Thawed
      1 c  Fish stock or bottled clam
           Juice
      8 c  Mixed braising greens chard
           Kale mustard greens or
           Endive
           Lemon Juice
 
  Preheat oven to 425.  Scrub the potatoes and cut them into quarters.
  Place in a shallow roasting pan and toss with 1 tb of Canola oil until
  coated. Roast for 45 minutes to 1 hour or until tender and browned.

  In a small bowl mix together parsley 2 tb of garlic horseradish and
  lemon zest. Toss in the bread crumbs.  Drizzle with 1/3 cup of olive
  oil. Season to taste with salt and pepper.  Toss again until mixed.

  Season the salmon fillets with salt and pepper. Heat the remaining
  canola oil in a large skillet over medium high heat. When it is hot
  sear the salmon fillets top side down until lightly browned 2 to 3
  minutes.

  Arrange the fillets seared side up in a lightly greased baking pan
  just large enough to hold them. Sprinkle the fillets evenly with the
  bread mixture creating a crust that is 1/8 to 1/4 inch thick.  Roast
  until crust is golden brown and the fish is firm 5 to 7 minutes.

  While salmon is roasting bring fish stock, remaining olive oil and
  remaining garlic to a boil in a large saucepan. Stir in the greens
  cover and cook until just wilted 2 to 3 minutes.  Season with lemon
  juice and salt and pepper.

  To serve arrange greens in the centre of 4 shallow bowls surrounded by
  the roasted potatoes and the cooking liquid from the greens. Place a
  piece of roasted salmon on top of each serving.

  Recipes served at Higgins Restaurant and Bar

  From: Recipes
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:08:53, 15 Oct 2015
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)