Text 12925, 76 rader
Skriven 2007-03-11 23:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BOOZE  70310
====================
 -=> Quoting Glen Jamieson to Dale Shipp <=-

 GJ> I think we have all seen such bottles of non-alcy wines, but which of
 GJ> those talented tipplers has been brave enough to do a comparative
 GJ> tasting?

I had the dubious pleasure last year. Roslind and I had dinner with two
ladies who were both vegetarian and abstainers. We were at their place
around Christmas time. They served de-alcoholized chablis and merlot for
which they had paid a pretty penny. The beverages were grapey and vaguely
winelike but lacked most of the nose and half the taste of the real
thing. As I believe the bottles were bought expressly for me I spoke of
them as nicely as I could.

I do think one could cook with them more or less successfully though.

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

      Title: Chicken with Coconut, Curry and Cinnamon Sauce
 Categories: Fruit, Sauces, Low-fat, Chicken, Curry
      Yield: 6 Servings

      4    chicken breasts; skin,
    bone, 2"
    chunks, 6oz ea
      2 TB extra-virgin olive oil
    1/4 c  yellow onions; chop
    1/4 c  leeks; chop
      1 TB medium-hot curry powder
      1 ts fresh ginger; mince
    1/4 c  rice-wine vinegar
    1/2 c  chardonnay or other dry
    white wine
      1 c  chicken stock
      1    yellow apple; peel, core,
    1/4    inch cubes
      1 md banana; peel, 1" chunks
      5 TB coconut milk
      1    stick cinnamon
      1 lb tomatoes; peel, seed,
    chop
           salt
           Fresh ground white pepper

  Heat 1 tb of the oil in a saute pan. Brown chicken on all sides, then
  cook on very low heat until done, about 5 to 7 minutes. Set aside. In
  a saucepan, heat the remaining 1 tb of oil and add the onions and
  leeks. When they become translucent, add the curry and ginger. Add the
  rice-wine vinegar and let reduce until almost dry. Pour in the wine
  and let reduce by half. Add the stock, apple, banana, coconut milk and
  cinnamon, and cook for 15 minutes. Remove the cinnamon stick. Puree
  the sauce in a blender until it is very smooth. Pour into casserole or
  large serving dish and add the tomatoes and the chicken pieces. Salt
  and pepper to taste.

  277 cal; 11 gr fat; 36% fat.

  Source: Incredible Cuisine, by Fort Lauderdale chef Jean-Pierre
  Brehier. Miami Herald.

  From: Waldine Van Geffen vghc42a@prodigy.com.


MMMMM

Cheers

Jim, in Yellowknife




... Ice wine is almost as good as durian and doesnt make your friends run
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