Text 4188, 84 rader
Skriven 2006-08-09 06:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Wow 41
==============
 DS> If you ever want a cheap laugh, just search eBay for "stradivarius"
 DS> violins.  The field seems split 50/50 between ignorance and malicious
 DS> intent.

What fun. I actually don't think I can spend a huge
amount of time - even with my current restricted
level of activity - mining for Stradivari violins
on eBay!

Buying a violin of any stripe without playing on it
first seems to be some level of folly. My friends
the Levines are looking to buy a Klotz for one of
their daughters and are keeping the instrument in
hand for weeks before making the decision. And it's
a 5-7K violin, not much above what it appears you
see on eBay.

Truffle ravioli with wild mushroom cream sauce
cat: fancy, pasta
serves: 6 or 9

Pasta dough
1     c  unbleached flour
1     lg egg
1     lg egg yolk
  1/4 t  salt
1     T  olive oil
1 1/2 T  water (may need less)

Duxelles
  1/2 c  sweet butter
  1/3 c  shallots, minced
  3/4 lb very white mushrooms; minced very fine and sprinkled with
2     T  lemon juice
1     T  white wine
  1/4 t  garlic, minced fine
  1/4 t  salt
1     T  flour
  1/2 c  creme fraiche

Cream sauce
  1/2 lb St. George's Agaric or other delicate mushrooms, sliced
  1/3 c  truffle juice
2     c  heavy cream
1     c  sweet butter
         s&p

1     oz truffle, cut in 18 thin slices
         chervil sprigs

This doesn't look as though it were the creation of the master
of Cuisine Minceur, but it is.

Process flour, egg, egg yolk, salt, and oil. Add 1 T water and
process until dough forms a ball. If it fails to do so, add a
bit more water. Wrap dough in plastic and refrigerate 4-6 hr.

Make the duxelles: melt butter and wilt shallots. Add mushrooms,
wine, garlic, salt, and pepper. Cook until all moisture has
evaporated but mixture is not brown. Add flour and cook over
lowest heat for 2 min, stirring. Remove from heat and cool.
Stir in creme fraiche. Refrigerate covered.

Cream sauce: combine mushrooms, truffle juice, and cream. Heat
on medium for 5 min. Stir in butter a few pieces at a time;
correct seasoning. Set aside.

Assembly: On a floured board, roll dough out as thin as possible.
Cut dough into 36 rounds. In center of 18 rounds, place 1 t
duxelles, a truffle slice, and another 1 t duxelles. With a
brush, moisten edges of rounds with water and press a second
round over each filled one. Seal well.

Bring 2 qt water to a boil; add 1/2 t salt. Poach ravioli for
6-10 min. Drain and let dry on a cloth.

In a large saucepan, reheat ravioli and sauce. Spoon some
sauce into the bottom of heated appetizer dishes; add 2 or 3
ravioli to each, and garnish with chervil.

Michel Guerard
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)