Text 7116, 50 rader
Skriven 2006-10-31 20:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: various dissonances 509
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 >May I have a notion of what "En cerise" tastes like? "Big, big" and what
 >I'd envision as "en cerise" are not fully compatible.
 IH> Why not? En cerise is a pretty good vineyard. Ovide is a blend that

Partially the wimpy silly name, and

 IH> I'd thought was 50:50 Syrah/Cab sauv. According to their web site it's
 IH> 35/65. Despite what Charles (winemaker) says of his style - to make
 IH> feminine wines, this one was huge, mouthfilling with good tannins.

partially this.

 IH> Have the recipe for the Boar Terrine that I made the day before
 IH> yesterday. (Not that you're likely to be making it in the near future,
 IH> I guess!) 

Not likely, but in fact it is possible to get wild boar here,
only not easily - the only place I know of that reliably gets
it also occasionally has zebra and lion steak as well
(Savenor's on Beacon Hill, which, when it was in Cambridge,
was one of Julia Child's playgrounds).

Carpaccio
cat: beef, text only
yield: 1 info

It's usually filet, but I have used eye round.

Take your piece of beef, trim it well, making sure that it's utterly
clean. Put it in the freezer to firm. Slice it very thin on the bias
to make sheets. Arrange these sheets in an overlapping pattern on a
plate (restaurants use a chilled plate), allowing about 2 oz per person.
Drizzle a bit of olive oil over. Garnishes include one or more of the
following: white truffles (grated over), parmesan (sliced thin, not
grated over), capers (on the side), parsley (on the side). The last
place I had it served it with truffle oil and shiitakes, a bad compromise
between cost and taste.

BTW, Harry Cipriani, who invented carpaccio, did not use raw beef!
Perhaps prescient of the modern E. coli scare, he took his pieces
of filet and broiled them very briefly over highest possible heat
so the outsides were sterilized. Then he trimmed off the edges
and used the still-cool middle to make the dish.

source: moi
Posted to FIDO 10-31-96

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