Text 5128, 131 rader
Skriven 2013-09-26 13:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Rochester 229
=====================
 RH> Enjoying your time in Rochester? We'll be in the general area in the
 RH> latter half of next month.

Enjoyed it a lot, and the jaunt into the Finger Lakes and
to see the Fords was an extra treat.

 ML> disadvantage of being unbelievably wet and shedding a ruinous
 ML> quantity of water into any dish it's cooked into.
 RH> What about zuchinni bread (or muffins)? it's a good way to use the
 RH> squash in a less than obvious manner.

Well, it's moist, anyway.

 ML> Of course, here I am jinxing myself, and I shall live in fear
 ML> of being pulled out and kept in a holding tank in the airport
 ML> until my lawyer can be found.
 RH> Don't think about it; it probably won't happen.

I was at least half joking. At Rochester and Boston, security
took less than 5 minutes - at the former, there was no PreCheck
(it's supposed to be instituted this week), but on the other
hand, there was no line, either. In Boston, there was a line
for PreCheck, because they've started admitting the general
public into the program (if one pays $17 a year or something
and gets a background clearance), but still the no-shoes-off
no-jacket-off no-liquids-bag-out no-computer-out procedure
takes way less time.

By the way, I got my Global Entry card (good for a free pass
at customs, but they reserve the right to do random checks to
keep the fear of God in you), and it looks disappointingly
unofficial, almost homemade - no mention of the issuing agency
(Customs and Border Protection), no fancy eagle, in fact, the
logo is an almost invisible little gold circle thingy. There
is a holographic security verification that looks as though
someone's primary school kid designed it. Worst of all, there's
this picture of this ancient old Asian guy that looks like he
is peering in a funhouse mirror. I am guessing that this is
another security check, if the picture is too good, you know
something is wrong. I admit, the tinfoil lined envelope that
goes with looks like it will last longer than the one that holds
my passport card (much fancier, with eagles and stuff all over
the place, and "UNITED STATES DEPARTMENT OF STATE" on it),
though: it says "trusted traveler voyageurs dignes de confiance
viajero confiable," but still nowhere is there an indication
of whose government issued it or in fact what it is.

 RH> call from the pharmacy that a perscription was ready for pick up so I
 RH> called, found out it was more nitro. Told them that the prescription
 RH> was a one time fill and I'd not needed to use it so what they filled
 RH> could go back on the shelf (basically).

Remember to fill it every 6 months or so, as even tightly
sealed nitro gets stale.

 ML> If I hadn't had lots of silly good times with
 ML> him and his friends in school, I'd likely not have anything
 ML> to do with him today.
 RH> Good memories.

Yeah, mostly. Some really embarrassing ones, too.

Turns out that my college reunion is this weekend, so I could
have seen him there then, but I forgot about it and so am not
going.

Chicken and Chickpea Tagine with Apricots and Harissa Sauce
categories: Moroccan, main
servings: 4

2 Tb canola oil
8 chicken thighs
salt and freshly ground black pepper
2 Tb olive oil
1 lg yellow onion, peeled, halved, and thinly sliced
2 cloves garlic, finely chopped
1 Tb ras al-hanut*
1 lg pn saffron, soaked in 1/4 c warm water
1 cinnamon stick
1 1/2 c canned diced tomatoes, drained (15 oz can)
1 1/2 c canned chickpeas, rinsed and drained (15 oz can)
3/4 c dried apricots, sliced into half moons
Harissa Sauce, recipe follows
chopped flat-leaf parsley, for garnish
chopped fresh cilantro leaves, for garnish

* Ras al-hanut is a mixture of many different spices
used in Moroccan cooking. It is available at spice m
arkets or online.

Preheat oven to 400F.

Heat canola oil in a large Dutch oven or a tagine over
high heat. Season chicken with salt and pepper on both
sides and place in the hot pan, skin side down, in
batches if needed; cook until golden brown. Turn the
thighs over and cook 2 min longer. Remove to a plate.

Remove all but 2 Tb oil from the pan then add the
olive oil and heat over medium heat. Add the onions
and cook until soft. Add the garlic and cook 30 sec.
Add the ras al-hanut and cook another 30 sec. Add the
saffron with the soaking liquid, cinnamon stick,
tomatoes, chickpeas, and apricots and bring to a
simmer. Nestle the chicken into the mixture and bring
to a simmer. Cover and cook on the stovetop or in the
oven for 35 to 40 min or until the chicken is tender.
Do not remove the lid to check on the chicken until
this time. Garnish each serving with a dollop of
Harissa Sauce, parsley and cilantro.

Harissa Sauce
cat: sauce
yield: 1/2 c

1/2 c creme fraiche
1 Tb harissa
salt

Harissa is a fiery paste of chiles, garlic, and
spices. It is available at specialty markets.

Whisk all ingredients together in a small bowl and
let stand at least 30 min in the refrigerator before
serving.

Source: Bobby Flay

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