-=> Quoting Janis Kracht to Burton Ford2 <=-
 
 JK> I met Joe Namath once as a teenager.. I swooned

He tended to do that to girls. There's a story about him hitting a
bar full of celebrities and caught the eye of two girls who were
with guys already. He gave them his famous smile and they came to
his table. Shortly thereafter they both left with him for his
apartment. The guys they dumped were Mick Jagger and Keith Richards.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spring Vegetable Salad with Parmesan Tuile
 Categories: Salads, Cheese, Beans, Condiments
      Yield: 6 Servings
 
           TUILES:
      6 tb Parmesan cheese
           SALAD:
      6 oz Fresh porcini mushrooms
     18 md Spears asparagus; blanched
     18    Pearl onions,
           -peeled and blanched
     12    Ramps or baby leeks;blanched
      2 c  Loosely packed pea shoots
    3/4 c  Fava beans; shelled,
           -blanched and peeled
    3/4 c  Fresh peas; shelled, blanched
           WHITE TRUFFLE-OIL VINAIGRETTE:
  2 1/2 tb Grated Parmesan cheese
      2 tb Fresh lemon juice
      1 tb Salt
      1 tb chervil
      1 tb parsley
      1 tb chives
      1 ts tarragon
      1 ts Mustard
    1/2 ts Finely chopped garlic
      8    Grinds of a pepper mill
      9 tb Extra virgin olive oil
    1/4 c  White truffle-oil or
           herb flavored oil
 
  Tuile: Place a 12-inch non-stick pan over medium high heat.
  Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. As
  it starts to melt, use a spatula to form it into three 2 by 5-inch
  strips. When the cheese starts to bubble and turn golden brown,
  remove the pan from the heat. Let cool for 4 to 5 minutes; the
  strips should be pliable. Pick up one end of a strip with a pair
  of tongs and lay it across the bottom of an overturned bowl or
  across a wide cylinder so that the tuile hardens into an arc. Set
  aside and repeat the process with the other strips. Repeat the
  entire process with the remaining cheese.
  
  White Truffle-Oil Vinaigrette: Roughly chop all the fresh herbs.
  Blend all the vinaigrette ingredients except their oils in a
  2-quart stainless steel bowl. Whisk in the olive and white truffle
  oils in a slow, steady stream until it is all incorporated and the
  sauce emulsifies.
  
  Salad: Briefly blanche and drain all the salad vegetables except
  the mushrooms.

  Remove the mushroom caps from their stems. Clean the tops with a
  damp cloth or towel. Peel the stem using a vegetable peeler;
  discard the scraps. Slice the mushrooms as thinly as possible, and
  place in a 2-quart stainless steel bowl. Add the remaining
  vegetables. Add the vinaigrette and toss well.
  
  To serve: Divide the salad among 6 chilled plates. Stand a
  Parmesan tuile over each salad. Handle gently and serve
  immediately.

  Recipe by: COOKING LIVE SHOW
 
MMMMM

Cheers

Jim


... He is so charming and charismatic cattle want to give him with steaks.

___ Blue Wave/QWK v2.20