Text 3421, 96 rader
Skriven 2006-07-16 18:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Sugar 988
=================
 -=> Quoting Michael Loo to Jim Weller <=-

 ML> Nothing wrong with sugared fish. Sugar is a preservative
 ML> as well as salt.

 JW> I know. I cure and smoke a lot of fish.

 ML> "It's a miracle!"
 
It IS a miracle when salt, sugar and smoke turns fish into something
toothsome that's more than fish.

 JW> Title: Scallops W/Leek Fettuccine & Smoked Salmon Carbonara 1

 ML> This was a pretty peculiar-looking recipe, with (seemingly)
 ML> Thomas Keller and Heston Blumenthal influences ...

Lots of guys try to copy/emulate them these days.

 JW> Robert Riescher
 JW> Chateau du Sureau
 JW> United States

 ML> But who's this guy? Where'd you find him, the land of Ferran
 ML> Adria castoffs?

In a starchef.com article on up and coming French chefs around the world
with samples of their signature dishes. I posted a bunch of them last
week. Here's another...

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

     Title: Braised Cabbage And Sweetbreads With Truffles
Categories: French, Veal, Offal, Mushrooms
  Servings: 4

      4    sweetbreads, 200 to 250 g ea
      1    Savoy cabbage
      1    nice truffle, about 30 g
    100 ml truffle juice
    100 g  butter
    200 ml defatted chicken broth
    500 ml brown stock
      1 TB flour
           Salt and freshly ground
           pepper
           Thyme and bay leaf

An original idea that endows cabbage with a whole new sophistication.

Soak the sweetbreads in cold water to remove any impurities. Place them
in a saucepan, cover with cold salted water and bring to a boil. Cook
for 2-3 minutes and immediately plunge into ice water. Trim carefully,
removing any inedible parts such as skin, fat or nerves. Dry and set
aside. Dice the truffle, reserving 4 attractive slices for garnish.
Slice the cabbage thinly, reserving 4 nice tender leaves for garnish.
Wash the cabbage under cold running water. Blanch in boiling salted
water for 2 minutes, refresh in cold water and drain. Return the cabbage
to a saucepan with the chicken stock, a knob of butter, a branch of
thyme, a bay leaf and a few grindings of pepper. Simmer slowly until the
cabbage is completely cooked and the liquid has evaporated. Add half the
diced truffle and correct the seasoning. Keep warm. Quickly blanch the 4
cabbage leaves in boiling salted water, refresh immediately and dry.

Brush the leaves with melted butter. Place on a baking sheet and put
into a preheated 50 C (125 F) for about two hours to dry out. Set aside.
Season the sweetbreads with salt and pepper, dip into flour and shake
off the excess. Melt a large knob of butter in a skillet. When it has
browned slightly, add the sweetbreads and cook on both sides until
lightly colored. Place into a 200 C (400 F) oven for about 10 minutes.
Remove and place on a paper towel-lined plate. Keep warm. Degrease the
pan and deglaze with the brown stock and truffle juice. Reduce by half
and whisk the remaining butter into the sauce. Add the remaining diced
truffle. Correct the seasoning. Presentation Arrange the cabbage in the
center of 4 warmed plates, place the sweetbreads nuggets in the middle
and garnish with the cabbage leaves. Spoon the sauce over top and
garnish with a slice of truffle.

Christian Denis
Restaurant Clos St-Denis
Belgium


MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Some recipes are so fancy they sound almost good enough to eat!
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)