Text 6246, 64 rader
Skriven 2013-10-30 07:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Shanks 392
==================
 ML> Perhaps. Though I may have more stuff to do at the house,
 ML> so my next trip to Columbia might possibly be shortened
 ML> depending on Jonathan's needs.
 DS> Understand.  Just let us know when and where.  That coupon is good
 DS> until 3 December.

My brother was very sick for a while (and, perhaps paradoxically,
relatively sane); now he's a ton better and back to his old
loony self. I'm inclined to leave earlier rather than later.

Middle of November to middle of December I am not available at
all. If we waited that long, you'd have to eat a lot extra,
and I wouldn't be able to try the restaurant out.

Ternera kon Espinaka Avgolemono
cat: main, stew
servings: 8

Olive oil for frying
3 lb boneless veal shoulder or shank
- cut into 1 1/2" pieces
2 onions, chopped
Salt and freshly ground black pepper
Freshly grated nutmeg (optional)
1 1/2 to 2 c water or meat stock
2 lb spinach, blanched for 1 min, drained well
- chopped and squeezed dry (sub 20 oz frozen
- chopped spinach, thawed and squeezed dry
3 eggs
2 lemons, juice of

Veal and Spinach Stew With Egg and Lemon

In a large pot, pour enough oil to reach a
depth of 1/4". Heat over high heat. Add the meat,
working in batches, and brown well on all sides,
adding oil as necessary. Using a slotted spoon,
transfer the meat to a plate. Set aside. If no oil
remains in the pan, add 2 Tb oil and heat over
medium heat. (Unlike lamb, veal does not release
any fat and may absorb all of the oil in the pan.)
Add the onions and cook until translucent, about
10 min. Return the veal to the pan, season with
salt, pepper, and nutmeg, if using, to taste and
add the water or stock. The liquid should just
cover the meat. Increase the heat to high and
bring the mixture to a boil. Cover, reduce the
heat to low, and simmer gently until the meat is
almost tender, about 1 hr, checking after 35 - 40
min to make sure that all the liquid has not
evaporated. If it has, add more water or stock
and shake the pan to dislodge the meat juices and
any browned bits. Add the spinach and continue to
cook until the meat is tender. In a medium bowl,
whisk the eggs and lemon juice until very frothy.
Whisk in a little of the cooking liquid, then
gradually stir the eggs into the stew. Place the
pot over low heat, then serve.

Washington Post, March 21, 2001

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)