Text 2215, 61 rader
Skriven 2006-06-16 20:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: caviar wine?
====================
 -=> Quoting Burton Ford to Michael Loo <=-

 BF> hen egg whites were omce used to "fine" or clarify wine.

 BF> It does seem unusual that fining with caviar didn't become an upper
 BF> crust way of wine production geared to the rich and gullible.

It will! Watch for the debut of my new company. I'll send you 5%
royalties for the inspiration.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamed Onions with Shiitake Mushrooms
 Categories: Vegetables, Mushrooms
      Yield: 8 Servings
 
      2 tb Butter
      1    Shallot; minced
      2 oz Fresh shiitake mushrooms
  1 1/2 c  Whipping cream
      2    Bags (10 oz) frozen
      2 pt fresh pearl onions
           Salt
      2 tb Minced herbs (mainly chives;
           -can also include parsley,
           -rosemary and thyme)
 
  Combine butter and shallot in medium-heavy saucepan and melt over
  medium heat. When butter is completely melted, cook until shallot
  becomes soft and translucent, about 2 minutes (do not let shallot
  scorch or color). Remove stems from shiitake mushrooms, rinse caps
  briefly under running water and pat dry. Chop fine. When shallot is
  soft, add mushrooms and cook until mushrooms are dry, about 3 minutes.
  Add cream and raise heat to medium-high. Cook, stirring, until cream
  reduces by half, about 5 minutes. Place frozen onions in colander and
  run under warm water to defrost. Thoroughly pat dry. If using fresh
  onions, barely trim both ends (some of root and stem must remain to
  keep onion from falling apart. Cut deep 'X' in root end, to 1/4 length
  of onion. Place onions in large bowl and cover with boiling water. Let
  stand until room temperature and squeeze onions between thumb and
  forefinger to pop from skins. Thoroughly pat dry. Add onions to
  reduced cream. Cook briefly, enough to heat through and reduce cream,
  which may have become thinner from onion juice. Season to taste with
  salt. Just before serving, reheat, add minced herbs and stir to
  combine.
  
  Posted to FOODWINE Digest by L. Mccullough
 
MMMMM

Cheers

Jim, in Yellowknife




... What is this day without creamed onions? It would just be a pagan meal
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)