Text 6298, 64 rader
Skriven 2013-11-01 18:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: n y c 399
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 DD> I know - we discovered that the rum chocolates at Cafe Rienzi were
 DD> both reasonably priced and a couple of them met the two drink minimum
 DD> for the entertainment (Tal Farlow). 

I'd heard about that cafe, not just from you. Never went, though.

 ML> I did shank's mare to Harlem from midtown on more than one
 ML> occasion. Nobody ever gave me any trouble.
 DD> I wanted to take the A train as it was the signature tune of the Duke
 DD> Ellington Orchestra and I had heard it numerous times either on record
 DD> or played by my mother. 

Two times have I been scared on the NYC subway. The first time
was when the door closed on me and the driver started to chug
along - luckily the famously uncaring New York citizens pulled
and pushed me out, and I managed to get out before the thing
roared into the tunnel. The second time was riding the A train
at 4 am, but that was from upper Manhattan and to Jamaica. The
clientele were pretty creepy.

 DD> In the same era as that a friend and I walked from the Loop in Chicago
 DD> to Comiskey Park for a White Sox game. Wouldn't begin to attempt that
 DD> these days .... not least because I'm old and comfort oriented. And
 DD> chicken. 

Not sure I'd go to Comiskey Park at all.

Oven-Roasted Wild Mushrooms With Goat Cheese and Chili Oil
cat: celebrity, starter, dairy
servings: 8

8 c thinly sliced mushroom caps (fancy ones) (ca 2 lb)
9 1/2 oz olive oil
3 cloves garlic, minced
1/4 c finely sliced shallots
salt and pepper
2 dried New Mexico chili peppers, stemmed and seeded
1/2 ts dried chile de arbol
1 ts ancho chili powder
8 oz goat cheese, cut into 8 slices
3 Tb fresh thyme leaves

Preheat oven to 425F.

Combine mushrooms, 3 Tb olive oil, garlic and shallots, and
salt and pepper to taste. Arrange evenly in one layer in a
heavy roasting pan and roast until tender, about 15 min.
Remove from pan and let cool until it is room temperature.

Prepare chili oil: In a blender, combine 1 c olive oil, the
New Mexico chilies, chile de arbol, and ancho powder. Puree.
Strain through a fine strainer and reserve.

To serve, preheat the oven to 425F. Place the mushrooms
in a baking dish, drizzle with 1/2 c chili oil and top with
cheese slices. Bake until hot, 5 to 8 min. Remove from oven,
garnish with thyme, and drizzle with a little more chili oil
(any remainder keeps indefinitely for future use). Serve hot.

Adapted from "Bobby Flay's From My Kitchen to Your Table"
New York Times 5/6/98
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