Text 6148, 84 rader
Skriven 2013-10-27 09:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: not really 376
======================
 ML> In Italy I've seen (tasted, heard) the gamut of garlic,
 ML> from the soupcon that you suggest to hit you over the head
 ML> with a hammer, which I generally prefer.
 DD> I should have put the "most" qualifier in that statement. There are
 DD> zero absolutes in this world.

We tend to talk absolutes here, which of course is not
preferable.

 DD> Chicago, do they? I mean, no one ever tasted rosemary and suddenly
 DD> imagined themselves on Lower Wacker Drive, right? 

Nobody ever tasted rosemary and suddenly imagined they were
drinking expensive hooch, either.

 DD> I have had Li'l Sneezer's a time or three. When my best friend's son
 DD> ran one I'd order from his store (if he was there) and actually get a
 DD> very decent pie.

Doesn't count. If you need to know someone to get a good
meal, that's not a good (and certainly not a recommendable)
restaurant.

 ML> Stale grated Parmesan there's no excuse for, but I will
 ML> remind you that what you get out there in the deprived
 ML> depraved middle of nowhere doesn't reflect what you can
 ML> get out on the coasts.
 DD> It's what they sell down the supermarket.

You were fussing at me for getting supermarket apples. I shall
now fuss at you for using supermarket cheese as a reference point,
even if you refrain from buying it yourself.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Pasta with Pork & Basil
 Categories: Meats, Italian, Pasta, Pork/ham
      Yield: 4 servings

      8 oz Fusilli or other fresh pasta             Fresh basil, parsley,
chives
      6 oz Mushrooms

-----------------------------FOR THE MEATBALLS-----------------------------
      1 lb Lean freshly minced pork                 Garlic
           Parmesan cheese                   1/2 sm Egg; lightly beaten
           Fresh basil                              A little butter or oil

-------------------------------FOR THE SAUCE-------------------------------
    1/2 oz Butter                            1/2 pt (scant) stock
  1 1/2 tb Plain flour                              Parmesan cheese
    1/4 pt Double cream                             Dijon mustard

  Mix all the meatball ingredients thoroughly; I season the meat with 1
  tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic
  clove, as well as salt and pepper.  Flour your hands and shape the mixture
  into about 32 small balls.  Fry in batches in a non-stick pan for 5 minutes
  or more until golden and cooked right through.  Shake the pan frequently so
  the meatballs keep in good shape and cook evenly.  Transfer to a casserole
  and keep hot.

      Slice the mushrooms thickly, saute' them well and add them to the
  meatballs.  Then "wash out" the frying pan with the chicken stock.  Make a
  smooth rich sauce with the butter, flour, stock and cream.  Add any juices
  that have collected in the casserole and simmer for several minutes. Away
  from the heat, season with salt and pepper, 2 tablespoons Parmesan and 1
  heaped teaspoon Dijon mustard.  Pour the sauce over the meatballs, cover
  and keep hot in a low oven.  The mixture can be kept hot for some time
  without spoiling, or it can be prepared ahead and reheated close to
  serving.

      Boil the pasta until al dente and drain well.  Add it to the casserole
  together with a small handful of fresh herbs -- about 2 tablespoons each
  basil and chives, and 1 of parsley -- and toss gently to mix well. Garnish
  with more basil, and serve with an undressed salad.

  Source: Philippa Davenport in "Country Living" (British), May 1988. Typed
  for you by Karen Mintzias

-----

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