Text 7440, 138 rader
Skriven 2013-12-03 07:22:10 av Dave Drum (1:18/200.0)
   Kommentar till text 7398 av Ruth Haffly (1:396/45.28)
Ärende: Dinner for free
=======================
Ruth Haffly Said to Dave Drum about Dinner for free


RH> RH>  DD> When I tried to pay Z got sort-of incensed. So, I left the
RH> RH>  DD> price of a decent meal on the table as a tip. I've been
RH> RH>  DD> eating in Ziyad's places since he had

RH> RH> We also left the price of the meal as a tip. This place did the
RH> RH> meal before Thanksgiving, don't know what their reasoning was
RH> RH> but it allowed us to have turkey Monday, Thursday, Friday and
RH> RH> probably Saturday. (G)

RH>  DD> That's waaaaaaay too much turkey for my personal taster to
RH>  DD> endure. Bv)=

RH> In various iterations it's not bad. Having it the same way all the
RH> time is bad. My mom used to serve it cold after the initial big
RH> meal, then put the last into soup. No turkey sandwiches for us; the
RH> meat that would have gone into those, would have been enough for a
RH> supper meal for our family. Mom and Dad were so thrifty that they
RH> didn't use that kind of meat for sandwiches, usually cold cuts or
RH> tuna fish were the only meats allowed.

I know - I made the attached recipe for my brother and his wife last 
night - after stopping at Schnuk's for the basil and pignoli. It was 
well received, even by me.

RH> RH>  DD> local Lum's franchise. He's Palestinian (don't call him an
RH> RH>  DD> Israeli) but not fanatic about it. His kids have all got
RH> RH>  DD> restaurants of their own in the St. Louis metro area. All
RH> RH>  DD> are successful - he taught them well.

RH> RH> Does he specialise in Middle Eastern cooking otherwise? Sounds
RH> RH> like a place we'd go to if we were in the area.

RH>  DD> Nope. I asked him about that one time after winding him up
RH>  DD> pretty well about being from Israel. His response was that he
RH>  DD> came to America before learning to cook and that he learned
RH>  DD> mostly American dishes. Then he recommended to do as he does
RH>  DD> - if he wants a "taste of home" he goes to the Holy Land Diner.
RH>  DD> They feature Lebanese cuisine which Ziyad says is "close 
RH>  DD> enough" - with a wink and a grin.

RH> Sounds like a place we'd enjoy trying if we're ever in the area.

Sgt. Pepper's is very good. Holy Land is about 90% vegetarian dishes 
with a lot of eggplant stuff - and eggplant, while not as low in my 
estimation as okra, is still far, far down on my list of things to eat 
if not starving.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Pesto Turkey Pasta
 Categories: Poultry, Pasta, Citrus, Vegetables, Sauces
      Yield: 3 servings

           Salt
      2 lg Eggs
           Zest of one lemon
    1/2 c  Basil pesto (see below)
    1/2 lb Farfalle (bow tie) pasta
      1 tb Olive oil
      1 md Chopped onion
      1 cl Garlic; minced or more
      2 c  Chopped cooked turkey meat
           Fresh ground black pepper

MMMMM---------------------FRESH BASIL PESTO-------------------------
      2 c  Fresh basil leaves; packed
    1/2 c  Freshly grated Parmesan-
           - Reggiano or Romano cheese
    1/2 c  Extra virgin olive oil
    1/3 c  Pine nuts or walnuts
      3 cl Garlic; minced
           Salt & fresh ground pepper

  Special equipment needed: A food processor

  Make the pasta: Bring a large pot of water to a boil. Add
  a Tbsp of salt for every 2 quarts of water. (While the
  water is coming to a boil, make to pesto to save time.)

  Combine the basil in with the pine nuts, pulse a few times
  in a food processor. (If you are using walnuts instead of
  pine nuts and they are not already chopped, pulse them a
  few times first, before adding the basil.) Add the garlic
  and cheese and pulse a few times more.

  Slowly add the olive oil in a constant stream while the
  food processor is on. Stop to scrape down the sides of the
  food processor with a rubber spatula. Add a pinch of salt
  and freshly ground black pepper to taste.

  Serve with pasta, or over baked potatoes, or spread over
  toasted baguette slices.

  In a medium bowl, whisk together the eggs, lemon zest,
  and half-cup of pesto. Set aside.

  Add the pasta to the boiling water. The pasta should take
  10 minutes to cook to al dente, cooked through but still a
  little firm. Cook on a rolling boil, uncovered.

  While the pasta is cooking, cook the onions in a large
  sautO pan in olive oil on medium heat until translucent.
  Add the garlic and chopped cooked turkey meat. Cook until
  heated through, then remove from heat.

  When the pasta is ready, reserve 1/2 a cup of the pasta
  cooking water and drain the pasta.

  Add the hot, drained pasta to the pan with the onions and
  turkey. Pour the egg mixture over everything and quickly
  stir to combine. The heat of the pasta will cook the eggs
  sufficiently, though keep the pan off the heat or the eggs
  in the sauce will curdle.

  Salt to taste (depending on the saltiness of your leftover
  turkey and the saltiness of the pesto, you may not need
  any additional salt). Sprinkle with freshly ground black
  pepper to serve. (If you want, sprinkle with a little
  fresh lemon juice as well.) Add back a little of the
  reserved pasta water if you want the pasta a little more
  loose, or if it is too dry.

  From: http://www.simplyrecipes.com 

  Uncle Dirty Dave's Kitchen

MMMMM

X CMPQwk 1.42 16554 X
... TRICHINOSIS, n. The pig's reply to proponents of porcophagy-Ambrose Bierce



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