Text 22798, 70 rader
Skriven 2007-11-14 19:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: big 'ol onion 434
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 BF> dsh I use a sharp knife to score through the top layer of onion, top to
 BF> dsh bottom in a couple of places.   Having done that it is not hard to
 BF> dsh peel off that layer, leaving the underlying good stuff intact. 
 BF> About what I used to do.  then I figured you cooks would probably
 BF> sneer at me for wasting good food...... you know you're like that.

What? You don't throw the outer parts of the onion into a
perpetually bubbling stockpot? Avaunt!

 BF> I started  peeling the brown skin off by hand.   And eating the green
 BF> outer layers. But that part off the onion is a bit tough.  So when I
 BF> started making soup ac few times a week I saved the green part and
 BF> threw it in the soup.  No problems when it's cooked. 

Oh. Sorry. I typed the far above before I read the above.
You're learning, and before you know it, you'll be making
demiglace with the best of them.

 BF> By the way don't start in about me cookin'.... the soup is powdered
 BF> soup from the Amish store

Baby steps but still steps. Don't try to shirk the title.

 BF> I throw in a few dried pieces of the dried cepes Ian gave me years
 BF> ago.   I kept them for years and hardly ever used them.  Now I love the
 BF> flavor in almost any soup I "make"  I wonder if I can get them around
 BF> here when I run out?

Ceps! Slippery slide, see?

--mm
Eglefin risotto with almonds and cepes
cat: main, fish
servings: 4

4 eglefin fillets (a kind of whiting)
- 150 g each
350 g risotto rice
4 lg cepes
1 shallot
12 almonds
10 Tb olive oil
4 pn dried oregano
1 vegetable bouillon cube
900 ml water
s, p

Clean the cepes; cut into chunks and saute in
6 Tb oil. Add the minced shallot and the rice.
Stir several minutes until the rice becomes
transparent. Dissolve the bouillon cube in
the water. Add it slowly until liquid covers
the rice. Cook over medium heat. Add bouillon
as necessary until the rice is cooked, 18 min.

Saute the fish fillets 2 min per side in 4 Tb
oil, along with the almonds. Season.

Divide the rice into individual dishes or bowls;
top with the almonds, and then put the fish on
top of that. Finish with a pinch of oregano or
savory if you prefer.

Le bon accord : un riesling (blanc, Alsace)
Source : CuisineAZ.com

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