Text 10875, 98 rader
Skriven 2007-01-23 17:32:58 av Ian Hoare
Ärende: Re: Ok, Ok, I give up
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Hi Carol Shenkenberger, 

I lost one of your messages, and in looking for it, came across this one.

 on Sun, 24 Dec 2006 18:34:42 -0500, you said:-

>>Hey Ian, got any ideas for eggplant?  (Aubergine).  I'm looking at a glut of 

I dare say your glut is well over, but maybe you could use a few recipes to
put into your collection for the future. I don't know how many it will work
out to, but here are a few. 

MMMMM----- Now You're Cooking! v5.75 [Meal-Master Export Format]

      Title: Chicken Saute Arlesienne
 Categories: french, main dish, poultry
      Yield: 4 servings

      4    chicken thighs
      3 tb olive oil
      1    clove garlic; crushed
      1    shallot; finely chopped
      4 fl dry white wine
      5 fl chicken stock
      1 oz softened butter
      1    salt & pepper

----------------------------------GARNISH-----------------------------------
      1 md aubergines (egg plants)
      2 md sweet onion (see recipe)
      4 tb olive oil (or more)
      2 lg ripe tomatoes, concassee*
      1    salt & pepper

**. Concassee tomatoes. Peel (6 to 10 secs in boiling water then
straight into cold water), cut in half along the equator, and squeeze
gently to express the pips. Salt lightly inside and out and leave 1
hour to disgorge excess liquid. Chop roughly.

1 Prepare the garnish.  Slice the aubergines about 1/4" thick, score
and salt. Leave to drain pressed lightly 1 hour in a colander. Before
frying, rinse and dry carefully. Peel onion and leaving whole slice
into 1/8" slices to give a series of rings. Concassee the tomatoes.
Leave to one side. Deep fry the onion rings. In a sauteuse, heat the
olive oil and when smoking, add the dried aubergine slices. Cook one
side till golden, then turn and cook other side. Keep warm with the
onion rings.

2 Dry the chicken portions well making sure there are no feathery bits
left. Do not season. Heat the oil in the sauteuse and when very hot,
but not smoking, add the chicken portions, skin side down two at a
time, leaving about 30 seconds for the pan to reheat after a pair has
been added. When the first side has turned golden, turn the portion
over and when both sides are done, remove from pan. Repeat until all
the portions have been done.

May be prepared ahead to this point. If cooking well in advance, cool
the garnish and reheat at the last minute. The aubergines will heat
in the oven, and the onion rings in deep fat again. Heat tomatoes
about 1 min in the microwave, so that they're hot but not cooked in
any way.

3 Check the oil, if it is burnt at all (crusty bits will be jet black)
throw it away, clean out the pan and put a bit more oil in. Season the
chicken portions. Heat the pan again (very moderate heat this time)
and add the chicken portions. Cover the pan, saute, shaking covered
from time to time for about 10 mins. Take off lid, and turn the
portions, cook covered as before for a further 10 minutes or until
the juices run golden (NOT pink) when a joint is pierced with the
point of a knife).

4 Remove chicken pieces from pan, put them on a serving dish, covered
with foil in a warm (not too hot) place, while you deglaze the pan.
Pour off all but a tiny residue of oil, leaving the crusty bits in
the pan. Add the shallot and garlic and fry 1 minute stirring to
incorprate the crusty bits, then add the white wine and stock, and on
full heat cook down very fast, almost to nothing. Meanwhile, arrange
garnish around the chicken portions, arranging the tomato in little
piles.

5 When the wine is almost all gone, remove from the heat, check the
seasoning and if necessary pour in any of the chicken juices which
may have run out onto the serving dish and re-reduce a bit. Now whisk
in the butter which should have been at room temperature. It will
incorporate itself into the sauce, thickening it lightly.
I
MMediately, pour the sauce over the chicken and serve.

Recipe IMH c/o Gohlam BBS Fido 2:320/116.14


MMMMM


Bon appetit
Ian in Forges
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