Text 3691, 134 rader
Skriven 2006-07-22 01:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: HFCS  60721
===================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> The general appearance of children usually indicates whether they are
 GJ> being properly nourished.  The main other thing to watch is the effect
 GJ> of sugary pap on their teeth.  Do you have fluorided water on tap, or
 GJ> added as an extra part of the diet?

On tap. Most municipalities in Canada do that.

 GJ> Unfortunately for my teeth, I grew up in a pre-fluoride age, so later,
 GJ> when working for the Public Service, my teeth suffered.

I grew up in the country on well water but my parents switched to
fluoridated toothpaste as soon as it came out. Being chemists they read
about it in professional journals early on and jumped onto that
bandwagon as soon they could.

 GJ> Department provided sweet biscuits (cookies) to go with the morning
 GJ> and afternoon tea, and that resulted in a high level of decay.

My mother was very strict about sweets and especially soda pop (which
is also very acidic) and I only had two small cavities by the time I
was 15. And although my diet from age 20-40 was far from healthy I
never developed any after either.

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

     Title: Calf's Liver With Truffled Macaroni
Categories: French, Veal, Offal, Pasta, Mushrooms
  Servings: 8

      1 kg (2 1/4 lb.) calf's liver, in
           one piece
    150 g  (5 oz.) ham fat
    100 g  (3 1/2 oz.) veal fat
      1    onion
      1    carrot
           White part of 1 leek
      1    clove of garlic, unpeeled
           Juice of half a lemon
     50 ml (3 tbsp.) port (optional)
           FOR THE TRUFFLED MACARONI:
    250 g  (8 oz.) large macaroni
     50 g  (2 oz.) black truffle, fresh
           or from a jar
    200 g  (7 oz.) white mushrooms
      1    shallot
     50 g  (2 oz.) mascarpone or heavy
           cream
    100 g  (3 1/2 oz.) stale bread
      1    egg
     60 g  (2 oz.) grated Parmesan
     10 g  (2 tsp.) butter
           Salt, black pepper, nutmeg
           FOR THE CRESS AND
           CAULIFLOWER GRATIN:
      1 bn cress
      1 sm cauliflower
      4    egg yolks
    250 ml (1 cup) whipping cream
     50 g  (3 tbsp.) parmesan
    500 ml (2 cups) milk
           Salt, pepper, nutmeg

Suckling Calf's Liver with Truffled Macaroni, Cress and Cauliflower
Gratin

Chef's tip: The macaroni and cauliflower gratins can be made slightly
ahead of time and then gratineed at the last minute.

The day before: Cut the ham fat into strips 15 cm (6") long by 1/2 cm
(1/4") wide. Place in the freezer.

The day of serving: Remove the strips of fat from the freezer and lard
the calf's liver with the fat (this could be done by your butcher.)
Season with salt and pepper. Preheat the oven to 180 C (350 F). Coarsely
chop the veal fat and spread in the bottom of a Dutch oven. Place the
calf's liver on top and place in the oven. Peel and finely chop the
onion, carrot and leek. After the liver has cooked for 10 minutes, add
the chopped vegetables and unpeeled garlic clove to the pot and mix
gently. Continue to cook the calf's liver for 25 minutes if you like it
pink, or 35 minutes if you prefer it more well-done. When the liver is
cooked, remove it from the Dutch oven and place it between two plates to
keep it warm. Place the Dutch oven over high heat, add the lemon juice,
50 ml (3 tbsp.) water and the port, if using. Combine and boil for 1
minute; check the seasoning; set aside.

Preparing the truffled macaroni: Cook the macaroni in plenty of boiling
salted water, keeping them slightly firm. Rinse in fresh water and
drain. Beat the egg. Finely chop the white mushrooms and sweat in a
small frying pan, without letting them brown, until all the liquid has
evaporated. Add the chopped shallot and mascarpone and cook for 2 to 3
minutes longer over medium heat. Transfer the mixture to a bowl, add the
bread crumbs, beaten egg, 1/3 of the grated parmesan and the finely
crushed truffle. Season with salt and pepper and a few gratings of
nutmeg. Mix well to form a thick paste. With a piping bag, fill the
macaroni with the truffle mixture. Divide the macaroni into six portions
and place on a buttered baking sheet. Sprinkle with the remaining
parmesan and place in a very hot oven or under the broiler until
browned.

Preparing the cress and cauliflower gratin: Wash and drain the leaves
and tender stems of the cress; set aside. Separate the cauliflower
florets, removing most of the stems. Cook the florets in the salted
milk, keeping them slightly firm. Whip the cream. In a bowl set over
(not in) a pan of simmering water, beat the 4 egg yolks with a few drops
of warm water until foamy like a sabayon. Once the mixture is nicely
thickened, remove the bowl from the hot water. Season with salt, pepper
and nutmeg. Preheat the oven to 180 C (350 F). Place the drained
cauliflower and cress into a gratin dish and combine. (The dish should
be large enough so that the ingredients do not form too thick a layer.)
At the last moment, fold the whipped cream into the sabayon and pour
over the vegetables. Sprinkle with parmesan and place in a hot oven
until the top is nicely browned, about 8-10 minutes. To serve, place the
liver on a platter, with the sauce on the side. Carve like a roast.
Accompany with the macaroni and cauliflower gratin.

Alain Dutournier
Carre des Feuillants
France

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

Cheers

Jim, in Yellowknife




... Toxic chemical-laced sugar snacks!
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