Text 10007, 114 rader
Skriven 2008-07-02 22:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: winter rivers
=====================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I am surprised that your river still flows in winter.

The river is fast and deep but the water level does drop and the
current slows down throughout the winter.

 GJ> Where
 GJ> does the water come from, as there would be no rain, and the glaciers
 GJ> would not be melting?

And the region is fairly flat so the source lakes drain slowly. Same
thing happens in Siberia.

 GJ> The Northern Cookbook
 GJ> Title: Serving Frozen Fish
 GJ> This is good to eat with salt and blubber.

And in the last few decades.... soy sauce! It's the number one Inuit
store bought seasoning.

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

     Title: Beef Roulades 'bresaola'
Categories: Italian, Beef
  Servings: 4

           GREMOLATA:
           garlic cloves 1 pc
           lemon 1 pc 
           anchovy fillet 1 pc 
           chopped parsley 1 tbs 
           FILLING:
           bresaola 1/2 cup
           artichoke hearts 1/2  cup 
           sundried tomatoes 1/4 cup 
           basil 1/2 cup 
           SAUCE:
           onions - red 1 pc
           chopped tomatoes 1 cup 
           red wine 200 ml 
           beef stock 1 lt 
           olives - kalamata  sq 

Bresaola is an Italian cured beef that originally hails form the
Lomabardy district, normally this is sliced paper thin and served as
part of an antipasto platter. But also, as in this recipe, can add a
wonderful flavour and finish to other dishes. If you cannot get
Bresaola, try replacing it with a good Italian style salami.

Beef Roulades 'Bresaola', served with Creamy Mashed Potatoes,
Caramelised Shallots and Garlic Cloves 

To make the Gremolata

Crush the garlic clove into a paste, finely chop the anchovies,
grate the peel from the lemon Combine all the ingredients and set
aside - this will be used to finish the dish just prior to serving 
To make the Filling

Cut the bresaola into thin slices and cut further into thin strips 
Roughly chop the tinned artichokes Roughly chop the sundried
tomatoes Place the basil leaves together, roll into a 'cigar' and
finely shred Combine all the ingredients in a bowl and set aside To
make the Roulades

Place the beef slices between some clean plastic and bat out with a
rolling pin or similar until nice and thin - it is best to sprinkle
the plastic with water, this prevents the meat from sticking to it 
Lay the slices of beef onto a clean work surface with the 'width'
facing towards you and season with freshly milled pepper only (there
will be enough salt from the stuffing and sauce) Split the filling
between the beef slices, placing it along the width leaving at least
a 1cm gap all around Taking the edge closest to you, roll up Using 4
- 5 tooth picks per roulade, secure each roulade together, placing a
toothpick every ½ cm or so. Better to be over cautious and use more
than less, this will prevent them unravelling during the cooking
process

To complete the final dish

Heat some olive oil and butter together in a pan Coat the roulades
with a little seasoned flour, and brown on all sides in the butter
and oil, remove from pan and place in casserole/braising dish Turn
down the heat and add the sliced onions to pan and sweat (cook
without colour) for two minutes Add the juice from the lemon and
continue cooking until the lemon juice has all but disappeared -
this will give you full flavour without the acidity Add the tomato
concassé and wine, bring to the boil and simmer until the liquid has
reduced by three-quarters Add the olives, pour in the stock, bring
to a boil and simmer for two minutes Pour over the roulades, cover
with a tight fitting lid or tin foil and braise in the oven (180ºC)
until meat is tender; approximately 1 1/2 hours Remove the roulades
from the sauce and keep warm in the oven, bring the sauce to a boil
and simmer until the sauce is rich and thick Add the gremolata to
taste; this will add a definite freshness of flavour and zing to the
final sauce

Serve with creamy mashed potatoes and caramelised shallots and
garlic cloves.

From: Tallyrand's Living Cuisine
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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