Text 145, 114 rader
Skriven 2006-04-09 12:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: WEEKEND DINING 60408
============================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> "When it comes to things lactic, I have not lead a sheltered life. I
 JW> am certainly familiar with cow's milk. Even goat's milk and sheep milk
 JW> I know about. They make for interesting cheeses. Mrs Newbery would be
 JW> mortified if she knew I was telling you this but she once contributed
 JW> to an interesting mug of tea. But we never repeated the experiment due
 JW> to an unfortunate scalding accident."

 GJ> Interesting.  During my child-rearing days I had the opportunity to
 GJ> try human milk - from a jug in the fridge - in tea.  It curdled.

I had no child rearing days so I missed out on such experiments.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Cafe Rouge's Short-Rib Borscht
Categories: Soups, Beef, Ribs
  Servings: 8

      6 lb beef short ribs, in 2- to
      3    inch pieces
           Sea salt and freshly ground
           black pepper
      6 lg red beets, peeled and
           quartered
      4    celery ribs, in 2-inch
           chunks
      2    yellow onions, peeled, in
           thick wedges
      2    carrots, peeled, in 2-inch
           chunks
      6    cloves garlic, peeled
      1 TB olive oil
      6 c  hot beef stock
           HORSERADISH SAUCE:
      1 c  creme fraiche
    1/4 c  freshly grated horseradish
      2 TB Champagne vinegar
      2 TB chopped fresh dill
           ACCOMPANIMENTS:
      6 md red beets, unpeeled
      2 TB unsalted butter
      1    head red cabbage, in 8
           wedges
      4    carrots, peeled, in 1-inch
           chunks

Season the ribs generously all over with salt and pepper. Cover and
refrigerate overnight.

The following day, preheat the oven to 350 F. Scatter the beets, celery,
onions, carrots and garlic over the bottom of a large roasting pan.

Heat a large, heavy skillet over moderately high heat. Add the olive oil
and swirl to coat. Brown the ribs in batches on all sides, then transfer
to the roasting pan. Pour off and discard all the fat in the skillet.
Add 1 cup hot beef stock to the skillet to deglaze the pan, scraping up
any stuck-on bits of meat with a wooden spoon. Add these juices to the
roasting pan along with the remaining 5 cups hot stock. Cover tightly
with aluminum foil and bake until the ribs are tender, about 3 hours.
Check occasionally and reduce the oven temperature if the ribs are
simmering too briskly; they should cook gently.

With tongs, lift the ribs from the braising liquid. Cool, cover and
refrigerate overnight. Strain the broth, discarding the vegetables.
Cool, cover and refrigerate the broth overnight.

About 1 hour before serving, preheat the oven to 375 F.

For the horseradish sauce: Whisk all the ingredients together in a bowl.
Season with salt and pepper.

For the accompaniments: Put the unpeeled beets in a baking dish with
about 1/2 inch of water. Cover and bake until tender when pierced, 45
minutes or more, depending on size. When cool enough to handle, peel,
cut into wedges and keep warm.

Lift and discard the congealed fat on the surface of the broth. Bring
the broth to a simmer in a large pot.

Melt the butter in a large skillet. Add the cabbage and season with salt
and pepper. Cover and cook over moderately low heat for about 5 minutes,
then turn the wedges over, add a little broth, cover and continue
cooking until the wedges are tender, about 10 minutes longer. Add a
little broth as needed to keep the cabbage moist.

Cook the carrots in boiling salted water until tender, then drain and
keep warm.

Return the short ribs to the broth and reheat gently.

To serve, divide the ribs, cabbage, carrots and beets among six large
soup bowls. Spoon hot broth over each portion. Pass the horseradish
sauce separately.

Serve with buttered egg noodles or boiled potatoes.

From: Shantihhh To: Gastronomique@yahoo
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... Cut the size in half. Double the selling price. Voila! Low carb.
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