Text 17988, 84 rader
Skriven 2007-07-15 09:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: recipes 828
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 ML> skillet. Nonstick spray helps. Then you cook it over low heat
 ML> until it's done, turning once if you like. I have often made
 ML> mozzarella or Cheddar lace that way (it is great as a salad
 ML> garnish or to eat by itself).
 DS> You pretty much got it -- he sometimes embelishes it a bit, but then

What I've done with cooked cheese usually involves a bit of
garlic and a lot of hot chile powder. I suppose that adding
a teeny bit of liquid smoke might make the product more
convincingly bacony. Or using smoked cheese to begin with.

 DS> I'm sure that you do that to recipes as well:-}}

Who, me? [g]

Most of the time I don't follow recipes, relying on my idea
of what a dish ought to taste like and perhaps drawing on
ideas that I've learned from decades of reading other people's
recipes. It's not particularly efficient or consistent, but
I think the results are generally pretty decent. Once in a
while, when I'm fixing something I haven't had in a long time,
I may quick scan a recipe or two to make sure I'm not having
a senior moment and forgetting something incredibly vital in
the dish I'm trying to make.

Rabbit confit with rose garlic
cat: main
servings: 6

1 lg rabbit, 2.5 - 3 kg
h - stuffing
1 kg sausage meat
1 carrot
3 cloves rose garlic of Lautrec
1 bn parsley
2 sl bread
4 eggs
milk
h - sauce
50 g lean ham
4 fresh tomatoes, seeded, crushed
1 dl chicken stock
flour
3 heads plus 3 cloves rose garlic of Lautrec
duck fat
bouquet garni

Lapin confit a l'ail rose de Lautrec

Oven at 210C/425F.

Soak the bread, crumbed, in milk. Squeeze dry.

Peel and dice the carrots and garlic. Mince the parsley.
Mix these with the sausage meat and bread. Add the eggs.
Season.

Joint the rabbit; season. Open it up and cover with the
stuffing. Re-form the rabbit and tie with twine. Rub duck
fat all over. Put in a roasting pan with 3 heads of garlic.
Roast 1 hr.

Sweat the remaining garlic, crushed, in a bit of duck fat.
Add the flour, moisten with the stock, and add a bouquet
garni. Bring to the boil and add the tomato. Season. There
is no mention of the ham in the instructions.

Remove the roasted rabbit and let rest. Slice in thick
slices and serve napped with the sauce. Garnish with the
roasted garlic and accompany with tomatoes a la provencale.

Aurelien Gandre says: A great dish, hearty and delicate at
the same time. The rabbit and stuffing require a classic red
wine, not too spicy. No funny stuff - one will enjoy a simple
Hautes Cotes de Nuits or a Beaune; if you want a Bordeaux, a
Pomerol, a Cotes de Castillon, or a Graves. If your cellar
has '95 or '96 Bordeaux, don't hesitate to please yourself
by uncorking a bottle.

Source : www.CuisineAZ.com

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