Text 18489, 101 rader
Skriven 2007-08-03 22:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Road trip 910
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> the trip sounds interesting, once it got started.
 
 JW> (Buffet Royale)

 ML> Come on. Shrimp, mussels, and short ribs, and you're complaining?
 
I had high expectations, given the reviews. Too high perhaps.
I haven't heard from Gerald yet; I wonder what he thought of it.

 JW> Saturday was family barbecue day. [...] Darlene and Roslind
 JW> cooked. They grilled Aletha's chicken up Barbados style, with thyme
 JW> and lime

 ML> Sounds good. But too spicy, perhaps, for Darlene to eat, given
 ML> what you say below?

She enjoyed the chicken. But then Roslind had omitted the Scotch
bonnets.

 ML> Not liking Canadian Vietnamese food because it's too spicy
 ML> is a real red flag. I presume she has other redeeming qualities?
 ML> As Roslind's sister, she must.

I haven't discovered them yet. (She is not my favourite SIL.)
                                                    

Yet another "galette"....


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Salad of Scallops and Crisp Potato Galette
 Categories: Salads, Shellfish, Scallops, Anchovies
      Yield: 6 Servings
 
           Mixed salad leaves
           Homemade vinaigrette
           Olive oil
     48    Scallops
           POTATO GALETTES:
     12 sm Potatoes, peeled and sliced
           Thinly with a mandolin
           Melted clarified butter
           MONTPELLIER BUTTER:
     20 g  Trimmed spinach leaves
     20 g  Watercress leaves
      1 tb Each of freshly chopped
           Tarragon, chives,
           Parsley and chervil
      1    Clove of garlic
      3    Anchovy fillets
      1 tb Saltpacked capers, rinsed,
           Well drained and chopped
      1    Hard-boiled egg yolk
      1    Egg yolk
     40 ml Olive oil
      1    Gherkin, finely chopped
     40 g  Chopped shallots
    130 g  Butter, softened
 
  For potato galette, arrange the potato slices, slightly over-
  lapping, in 12 neat circles on a buttered oven tray.  Brush with
  butter to coat lightly and season to taste with salt.  Bake at
  180C for 10-15 minutes, or until golden brown and crisp.  Set
  aside and keep warm.
  
  For Montepellier butter, plunge spinach, watercress and herbs into
  boiling water.  Refresh in iced water.  Drain and squeeze dry.
  Chop finely to a puree.  Using a mortar and pestle, pound the
  garlic, anchovies and capers to a paste.  Sieve hard-boiled egg
  yolk.  Whisk uncooked egg yolk and gradually add oil in a thin,
  steady stream, whisking constantly until thickened.  Mix in
  anchovy paste, sieved egg yolk, gherkin and shallot.  Beat the
  butter with herb puree until well combined, stir in anchovy
  mixture.  Season to taste with salt and freshly ground black
  pepper.
  
  Dress salad leaves with vinaigrette and arrange on 6 serving
  plates.  Heat a little olive oil in a frying pan until very hot,
  sear scallops and cook briefly until just opaque but still
  slightly "rare".  Remove from pan and set aside.  Melt Montpellier
  butter in pan (do not burn).  Place a galette in the centre of
  each plate, top with the scallops, spoon over some butter and
  finish with the second galette.  Serve immediately.

  Source: Australian Gourmet Traveller Feb '94
  Bon Appetit, Exec. Chef Magnus Johansson
  
 
MMMMM

Cheers

YK Jim


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