125 : g Long grain brown rice
400 : ml Water
1 : ts Salt
3/8 : g Saffron strands
20 : lg Garlic cloves
1 : /2 tb Olive oil
1 : kg Broad beans
1 : /4 l Chicken stock
2 : tb Olive oil
10 : Cloves garlic; peeled
4 : lg White mushrooms; cleaned and
-sliced : -sliced
4 : lg Shallots; peeled and chopped
1/2 : lb Roasted lamb bones
2 : ts Cracked black pepper
1 : bn Fresh thyme
2 : c Chicken stock
1 : c Veal demi-glace
1/4 : c Grated fresh horseradish
Salt : Salt to taste
Fresh : Fresh lemon juice; to taste
Stephen : Stephen Ceideburg
1 : Live Dungeness crab, about 2
-to : -to 3 pounds
3 : tb Peanut oil
1 : ts Salt
Eight : Eight 1/2-inch knobs peeled
-fresh : -fresh ginger, bruised
4 : Garlic cloves, bruised
8 : Green onions, cut into
-2-inch : -2-inch lengths
1 : ts Sugar
1/4 : ts White pepper
1/4 : c Dry vermouth or sherry
1 : tb Dark soy sauce, or to taste
1/4 : c Chicken stock
1 : ts Cornstarch mixed with
0: PREPARE ROASTED BEETS: Preheat the oven to 350F
1: Cut off all but 1 inch of the beet greens
2: Wrap the beets in aluminum foil and place them on a baking sheet
3: Bake for 1 hour or until they are tender when pricked with a fork
4: Open the foil and allow the beets to cool
5: Slip off the skins and dice into 1/4-inch cubes
6: PREPARE VINAIGRETTE: Mix together the vinegar and mustard and slowly drizzle in the olive oil
7: Season with salt and pepper to taste
8: TO ASSEMBLE: Place the greens in a large bowl and toss with the beets
9: Toss the salad with the vinaigrette and sprinkle with the goat cheese
10: Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets Recipe by: Lifetime Main Ingredient (1997) Posted to MC-Recipe Digest by KitPATh <phannema@wizard
11: ucr
12: edu> on Apr 22, 1998