Text 10588, 91 rader
Skriven 2008-07-15 15:19:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BJöRN FORSSTRöM
Ärende: EUROPEAN VISITS
=======================
-=> BJöRN FORSSTRöM wrote to GLEN JAMIESON <=-

 GJ> I have taken advantage of your site to see some of your pictures, and I
 GJ> could see that you have a beautiful country, particularly along the coast.

 BF> If you want to keep it up you'll have to remember the address because
 BF> I'm seriously thinking about leaving Fido for good (again) but now I'm
 BF> more serious than before. I can't motivate myself to go on for just two
 BF> echoes. I have your email and will be in touch if/when we plan to visit
 BF> Australia.

Aw, shucks. Just when we were getting to know you. Many of us participate only
in the food echoes ... which is mostly this one as the rest have pretty well
gone the way of my beloved Amiga echoes. Except for, maybe, Home Cooking and it
was coughing up blood last I looked.

Heck drop back to weekly participation. We won't mind. It's, of course, up to
you in its entirety.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Swedish Meatballs
 Categories: Beef, Pork, Classic
      Yield: 5 servings
 
      2 sl Fresh white bread
    1/4 c  Milk
      3 tb Clarified butter; divided
    1/2 c  Finely chopped onion
        pn + 1 ts kosher salt
    3/4 lb Ground chuck
    3/4 lb Ground pork
      2 lg Egg yolks
    1/2 ts Black pepper
    1/4 ts Ground allspice
    1/4 ts Freshly grated nutmeg
    1/4 c  All-purpose flour
      3 c  Beef broth
    1/4 c  Heavy cream
 
  Preheat oven to 200 degrees F.
  
  Tear the bread into pieces and place in a small mixing bowl
  along with the milk. Set aside.
  
  In a 12-inch straight sided saute pan over medium heat, melt
  1 tablespoon of the butter. Add the onion and a pinch of
  salt and sweat until the onions are soft. Remove from the
  heat and set aside.
  
  In the bowl of a stand mixer, combine the bread and milk
  mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher
  salt, black pepper, allspice, nutmeg, and onions. Beat on
  medium speed for 1 to 2 minutes.
  
  Using a scale, weigh meatballs into 1-ounce portions and
  place on a sheet pan. Using your hands, shape the meatballs
  into rounds.
  
  Heat the remaining butter in the saute pan over medium-low
  heat, or in an electric skillet set to 250 degrees F. Add
  the meatballs and saute until golden brown on all sides,
  about 7 to 10 minutes. Remove the meatballs to an ovenproof
  dish using a slotted spoon and place in the warmed oven.
  
  Once all of the meatballs are cooked, decrease the heat to
  low and add the flour to the pan or skillet. Whisk until
  lightly browned, approximately 1 to 2 minutes. Gradually
  add the beef stock and whisk until sauce begins to thicken.
  Add the cream and continue to cook until the gravy reaches
  the desired consistency. Remove the meatballs from the oven,
  cover with the gravy and serve.
  
  Recipe courtesy Alton Brown, 2005
   
  Prep Time: 30 minutes
  Cook Time: 25 minutes
  Yield: approximately 30 meatballs, 4 to 6 servings
  
  Episode#: EA0910
  Copyright © 2006 Television Food Network
  
  Meal Master Format by Dave Drum - 11 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And where's my only cigarette..."
--- MultiMail/Win32 v0.49
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)