Text 3223, 122 rader
Skriven 2006-07-11 21:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Turnip puffs
====================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW> We hates nasty 'nips. Wicked filthss they is. Turnipses. We wept
 JW> didn't we when we had to eat them. We lust to eat pork so juicy sweet.
 JW> Oh yes we do. Give it to us roasted or smoked. You keep nasty nips.

 CS> Ok, you have your favorite vegetable here:
 CS> Title: Pork Chops with Crust of Onions
 CS> And I'll have some of this:
 CS> Title: Turnip Slaw
 CS> 1 lb White turnip, peeled and
 CS> -shredded (4 cups)

The true white turnip is quite edible in small amounts; it's yellow
turnip (rutabaga) that I truly detest.

But I have no objections to posting the recipes for those who do like
them. This dish has just a little bit of turnip.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pigeon Stuffed Like "Poule Au Pot" W/Creamy Foie Gras Sauce
Categories: French, Poultry, Pigeons
  Servings: 4

      4    young farm pigeons
           Vermicelli or Japanese
           noodles
           PIGEON STOCK:
  3 1/2 pt very light chicken stock
      8 sm carrots (with the stems),
           washed and peeled
      8    turnips (with the stems),
           washed and peeled
      8 sm leeks, washed
      8 sm potatoes, washed
      4 sm onions, peeled
      4    cloves
      1    kale, use only the heart
      1    bouquet garni (parsley,
           thyme and bay leaf)
    0.2 oz peppercorns
           Coarse salt
           STUFFING:
           The 4 pigeon giblets,
           chopped
    1/4 lb smoked ham, chopped
      1 lb foie gras
    1/4 lb sausage meat
    1.8 oz dry breadcrumbs
    1/2    clove garlic
      1    sprig parsley, finely
           chopped
      1    egg yolk
           Salt and pepper
           FOIS GRAS SAUCE:
      2    egg yolks
    1/2 c  cream, whipped
    1.8 oz raw foie gras
    1.8 oz butter
           TOMATO SALAD:
      4    firm tomatoes
    3.4    fluid ounces olive oil
    1.7    fluid ounces wine vinegar
           Garnishing:
           Guerande salt (fleur du sel)
           and ground pepper

Young Farm Pigeon stuffed like a "Poule Au Pot" with Creamy Foie Gras
Sauce

Wine Pairing 1991 Domaine Brana Irouleguy

Sear the pigeons and then take the insides out. Reserve the giblets for
the stuffing.

For the stuffing, mix the giblets, ham and sausage meat, add the foie
gras and mix with a fork. Add the breadcrumbs, garlic and parsley.
Season with salt and pepper. Stuff the pigeons.

For the Pigeon Stock, pierce the onions with the cloves. Place the
chicken stock, peppercorns, bouquet garni, a generous pinch of salt and
the pigeons in a big pot. Simmer for 45 minutes. Add carrots, turnips,
onions and potatoes, and after 15 minutes add the leeks and kale. Simmer
for 30 minutes.

Cut the tomatoes in quarters one hour before serving. Season them with
salt in a salad bowl. Set aside. To serve, season tomatoes with olive
oil and balsamic vinegar.

For the Foie Gras Sauce, delicately mix the softened butter with the
foie gras. Take 2 cups from the stock and reduce by half over high heat.
Add the whipped cream, then the egg yolks. Mix well over a low heat, add
the foie gras butter. Be careful not to let it boil. Season to taste if
necessary. Bring 4 big ladles of stock with some water to a simmer and
skim the fat off. Throw some vermicelli or Japanese noodles in the
stock, and cook for 10 minutes.

To plate, carve the pigeons. Collect the stuffing from the inside. Place
the breasts, thighs and the fatty part of the thighs on one corner of
the plate, with the stuffing nearby and all the vegetables on the bottom
of the plate. In a corner, place some Guerande salt (fleur du sel) and
ground pepper. Heat the Foie Gras Sauce and serve separately. Serve the
tomato salad and one cup of pigeon stock on the side.

Helene Darroze, La Table D'Helene
StarChefs
                        
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... With a coulis of turnip seasoned with verbiage
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