Text 24294, 114 rader
Skriven 2007-12-18 07:11:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Corked Wine
===================
On 11-17-07 GLEN JAMIESON Scribbled to DALE SHIPP about ASTERIX AND 

GJ> DS> Can one cook with wine that has gone off?  I've often heard it
GJ> DS> said that folks should not cook with a wine that they would not
GJ> DS> drink -- but OTOH, people cook with wine vinegar.   Wine that
GJ> DS> has gone off is some where in between good wine and wine
GJ> DS> vinegar.   Might it not still serve in some dishes?   I really
GJ> DS> don't know.

GJ>That depends on what had happened to the wine.  There are different
GJ>ways of it going "off".  If a bottle is left open so that the vinegar
GJ>beasties can get in and cause it to turn into vinegar, it can be used
GJ>for cooking.  If a wine is oxidised as result of a faulty or
GJ>dried-out cork, however, it becomes quite useless for anything.  It
GJ>deposits grainy, black flakes in the bottle, and develops the
GJ>unmistakable flavour of rusty nails.

At which point (the rusty nail stage) you can add a bit of iodine and 
substitute it for Cutty Sark Scotch Whisky.    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Butternut Squash Ravioli W/Brown Butter
 Categories: Pasta, Squash
      Yield: 4 servings
 
  1 1/2 lb Butternut squash
           Olive oil
      2 ts Minced shallots (opt)
    1/4 ts Minced garlic (opt)
      5    Fresh water chestnuts;
           - peeled, fine diced
           -=OR=-
    1/3 c  Finely diced jicama
    1/4 c  Grated Parmesan
           Salt & fresh ground pepper
    1/4 ts Fresh lemon juice
     32    Thin wonton skins or
           - potsticker wrappers
      1 lg Egg
           -=PLUS=-
      1 tb Cold water
           Extra virgin olive oil as
           - needed
      4    (to 6) sprigs fresh
           - tarragon
           -=OR=-
     12    Sage leaves
    1/4 c  Unsalted butter

MMMMM--------------------------GARNISH-------------------------------
      2 tb Toasted pine nuts
           Parmesan shavings
           Chopped flat leaf parsley
 
  Wrap any leftover wonton skins tightly in plastic wrap and foil, then
  freeze to use later.
  
  Preheat oven to 375º. Cut squash in half lengthwise. Scoop out seeds,
  then lightly coat cut sides with olive oil. Place on a foil- or
  parchment-covered baking sheet; roast until soft (a knife should
  easily pierce it), about 30-40 minutes. Saute shallots and garlic, if
  using, in a small skillet over medium heat with a little oil until
  soft and aromatic; set aside. When squash is cool enough to handle,
  scrape out flesh and mash it in a medium-size bowl. Mix in the water
  chestnuts, Parmesan and, if using, the shallot and garlic mixture.
  Season to taste with salt and pepper; add lemon juice to taste to
  balance the sweetness of the squash.
  
  Bring a large pot of salted water to a boil. Meanwhile, lay out a few
  potsticker wrappers and brush with an egg wash, made from mixing the
  egg with cold water. Place a generous tablespoon of the squash
  mixture in the middle of each wrapper; cover with a second wrapper.
  Press closely around filling to seal so no air is trapped between the
  skins. Trim edges of the ravioli as needed, then cook at a low boil
  to al dente, about 2-4 minutes (throw some of the trimmed edges into
  the pot — you can use them to test for doneness). Drain and toss the
  ravioli with a little extra virgin olive oil to prevent sticking.
  
  Heat 1/8 inch of extra virgin olive oil in a small saucepan over
  medium-high heat, until very hot. Test the heat with a tarragon leaf;
  it should sizzle immediately. Fry tarragon or sage until crisp; drain
  on a paper towel. Add butter to the olive oil and cook until browned.
  Pour over the ravioli and toss to coat. Garnish with toasted pine
  nuts, Parmesan shavings and parsley. Serve immediately.
  
  Note: Keep the diced fresh water chestnuts or jicama in water to
  prevent browning.
  
  Serves 4 (yields about 16 ravioli)
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 07 November 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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