Text 32300, 86 rader
Skriven 2015-10-23 20:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: pyes 357
================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> my top two pies flavours are cherry and blueberry

 ML> and peach

Ok, my three favourite pies ...


 ML> savory ones are to me the best [...] turkey pot

I hold Cornish pasties, jamaica patties and tourtiere all in high
regard.

 ML> English apple pie

How is that different from a Canadian, American or Dutch apple pie?


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: French Braised Hearts of Celery Vinaigrette
 Categories: French, Vegetables
      Yield: 6 Servings
 
      3    Celery hearts, cut in half
           Lengthwise, ends trimmed
      2 tb Extra virgin olive oil
    1/2 md Onion, sliced
           Kosher salt
      4    Garlic cloves, sliced
      1 c  Chicken or vegetable stock
      2 tb Lemon juice plus
      1 lg Lemon, sliced
    1/4 c  Dry white wine
           Freshly ground pepper
      1 tb Finely chopped flat-leaf
           Parsley
 
  Braised celery has a much milder flavor than raw celery and needs
  a robust, lemony sauce. I was introduced to this dish in France
  and it makes a great starter or side dish. It also keeps well for
  a few days in the refrigerator.
  
  Preheat the oven to 400 F. Bring a large pot of generously salted
  water to a boil and drop in the celery. Boil until partially
  cooked, about 3 minutes. Drain, pat dry and lay side by side, cut
  side up, in a baking dish.
  
  Heat 1 tablespoon of the olive oil in medium skillet over medium
  heat and add the onion and 1/2 teaspoon salt. Cook, stirring,
  until the onion softens, about 5 minutes, and add the garlic. Stir
  together for a minute, until fragrant, and add the stock, lemon
  juice, and the wine. Bring to a boil on top of the stove and pour
  over the celery. Season the celery with salt and pepper and lay
  the lemon slices on top. Cover tightly and place in the oven.
  Braise for 40 minutes, or until the celery is thoroughly tender
  but still holds its shape. Remove from the heat and allow the
  celery to cool in the liquid.
  
  Using tongs, remove the celery from the pot and cut the halved
  bunches lengthwise in half again. Transfer to a platter or a wide
  serving dish. Pour the liquid into a saucepan and bring to a boil.
  Reduce by about half. Pour over the celery. Drizzle on the
  remaining tablespoon of olive oil, grind on some pepper, sprinkle
  on the parsley and serve, or chill and serve cold or at room
  temperature. Spoon liquid from the platter over each portion.
  
  Advance preparation: You can make this a day ahead and keep it in
  the refrigerator, covered.
  
  Recipe By MARTHA ROSE SHULMAN
  
  From: Mignonne
 
MMMMM


YK Jim


... It is the duty of an apple to be crisp and crunchable.

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