Text 8368, 80 rader
Skriven 2006-12-03 21:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: proteins 614
====================
 DS> But it was a rather small steak after all, and so it needed a side
 DS> order of another steak.

Goombah!

 DS> The NY strip was a good steak, but the chuck was outstanding.  
 DS> Huge bloody meat flavor, just a hint of gaminess (perhaps due to
 DS> being "aged" in the fridge, heh heh), tender but still slightly
 DS> fibrous.

I love beef chuck, probably my most favorite part of the
animal. Especially the eye, which marbles well.

=

 ML> I have been known to sometimes chop up the liver and
 ML> toss it somewhat later into the gravy, just to alter
 ML> the routine.
 DS> I prefer to just eat it. [g]

Sometimes. But to me gravy often tastes better with liver
in it. As does spaghetti sauce. So: self-indulgence or
sacrificing to the greater good?

 DS> Last Christmas, I made a wonderful pate with turkey and pork
 DS> liver and just a touch of truffle oil; three pounds of pate,
 DS> gone in the wink of an eye!

You could have had some left over if you'd just told your
sister's family what was in it.

 DS> Welcome back after your antipodean adventure.  Have you a busy
 DS> holiday concert season ahead?

5 concerts this week, 4 next week. Rehearsals for all.

 DS> We are moved into the new house but not "settled."

Settling in will take a while. I bet that Zim already
has, though.

Duck Liver with Sherry and Shallots on Croutons
cat: starter
serves: 4

2 shallots
4 Tb dry sherry
3 Tb olive oil
12 oz fresh, cleaned duck livers (sub chicken livers)
4 Tb unsalted room temperature butter
2 Tb Italian parsley, roughly chopped
12 freshly baked croutons - rubbed with fresh garlic
- when removed from the oven
salt and pepper

Heat the olive oil in a saute pan large enough to hold the livers
without overlapping them. If necessary, cook in two pans. When the
oil is heated, place the livers carefully in the pan and cook each
until it is still pink in the center. (Be careful not to cook the
livers on too high a heat. The livers should not get crusty, there
should be a smooth brown skin when finished cooking.)

Remove the livers from the pan and pour the sherry into the pan to
deglaze. Immediately turn the heat to low, and add the shallots to
the pan with the sherry. Cook the shallots until they have just
become translucent. Remove from the heat and allow both livers
and the shallots to cool to room temperature.

At this point the shallots, livers, and the butter are placed in
a food processor and pureed together. A little texture should be
maintained by not pureeing the livers too well. It is necessary
not to puree for too long, as the friction will produce heat and
cause butter to melt. Correct the seasoning with salt and pepper,
sprinkle with the freshly chopped parsley and serve on croutons.

http://www.vichon.com/recipes/dlssc.html

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