Text 8292, 71 rader
Skriven 2013-12-28 09:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: experience 658
======================
 DS> The local grocery stores will steam them also -- but I rarely see
 DS> large lobsters in their tank.

Depends on what sells. Even at Weggie's, the big ones sell
slowly and sometimes hang around their expiration date.

Annie saw them cleaning a big boy out of the tank in
Williamsport: one wonders if it was fresh enough dead
that the seafood staff could take it home.

=

 ML> (Kid: "Ugh, that smells like marijuana." Dad: "How
 ML> would you know?")
 DS> Gail and I do know.  We went to an indoor Willie Nelson concert at the
 DS> Capitol center years ago.  It was in the air:-}}

Oh, I thought that was love.

Chanterelle Maultaschen
categories: main, German, pasta, mushrooms
Servings: 2 to 4

1 3/4 c fresh chanterelle mushrooms
1 Tb butter
4 shallots, peeled and finely diced
2 eggs, beaten
3 Tb creme fraiche
3/4 c nonfat yogurt
3/4 c breadcrumbs (made from toasted white bread)
Salt and black pepper, to taste
Chopped fresh parsley and marjoram
1 large sheet of pasta dough, rolled thin and cut
- into 16 2" squares
1 egg yolk, beaten
2 qt beef broth or bouillon

Clean the chanterelles and chop them into 1/4" pieces.
In a large frying pan, melt the butter over low heat.
Saute the mushrooms in the butter with the shallots
until the mushrooms are tender and the shallots soft
and transparent.

Let the mushrooms and shallots cool. Set a few Tb aside,
and then mix the rest with the eggs, creme fraiche,
yogurt, and all but a few Tb of the breadcrumbs.
Season the mixture to taste with salt, pepper, parsley,
and marjoram.

Lay out half of the pasta squares and place a heaping
spoonful of the mixture in the center so that there is a
3/4" space between the filling and each edge of the dough.
With a pastry brush, paint the edges of the dough squares
with egg yolk. Lay a second square of dough over the top
of the filling on each square and pinch the edges together.

In a large pot, bring the broth or bouillon to a boil,
carefully add the maultaschen, and cook for 10 to 15 min,
until the pouches float to the surface.

Serve the maultaschen in a shallow bowl of broth.
Alternatively, drain the maultaschen and brown them on
both sides in a pan with butter along with a few Tb of
breadcrumbs. Either way, serve garnished with fresh
parsley, marjoram, and the remaining chanterelles,
shallots, and breadcrumbs.

Afar magazine 12/2013. based on a recipe by Herbert Rosch
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