Text 9813, 72 rader
Skriven 2006-12-30 22:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: VARIOUS beefs 793
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 DS> I don't see any fillers in either of the mentioned brands -- but I
 DS> picked up a store brand today and saw the usual suspects of Guar
 DS> Gum, etc.

Mmmm. I used to use guar gum for giggles myself; it's
sort of temperamental, though, clumping nastily if you
look at it sidewise.

 ML> 1 c 40%-butterfat cream
 ML> 1 oz yogurt with live cultures
 DS> And what if the yogurt has the additives in it?

The additives won't make that much of a difference in
such a tiny concentration, but I'd still prefer a
natural yogurt for this (Stonyfield used to be; don't
know if it is any more).

 Plus, I'm not
 DS> sure that I've seen 40% BF cream here in the US.  Is that aka half &
 DS> half or whipping cream?

Heavy cream starts at around 36-38% and will do.

 ML> Heat together to 100F/38C. Let stand in a warm place
 ML> overnight. Use as for sour cream.
 DS> Too easy to buy it:-}}

Buy the Daisy brand, then, I guess. We went to the Giant Food
the other day (got a little sirloin strip on markdown for $4/lb),
and I saw the Daisy ingredient list, which was pleasantly pure,
having one thing only.

I was going to save this recipe for Easter, but it is
appropriate here:

Rabbit saute a la creme
cat: French, game, main
serves: 4

3 lb rabbit; jointed
;s&p
1 Tb oil
4 Tb butter
3 Tb brandy
6 shallots; minced
4 oz dry white wine
1 bay leaf
1 Tb fresh thyme; chopped
1 c creme fraiche (sub: half heavy cream, half sour cream)

Season rabbit and saute in butter and oil, in a large
casserole. Remove rabbit pieces, as they brown, to a
heatproof dish. Flame it with the brandy.

Add shallots to the butter left in the casserole and cook
until golden. Add the rabbit and all liquid in the dish to
the casserole along with the wine and seasonings. Cover
and simmer 30 min or until meat is tender. Put the meat
into a hot deep serving dish. Discard the bay leaf. Stir
the creme fraiche into the pan juices; bring to a boil
and reduce until of desired consistency (if using sour
cream, don't add until the very end). Correct seasoning.
Coat rabbit pieces in sauce and serve immediately.

M's note: I've not made this with rabbit but have done
so substituting chicken legs (and also a yellow onion
for the shallots). It's good.

Source: Raymond Oliver
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