Text 11169, 100 rader
Skriven 2008-07-27 14:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Minor's soup base
=========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Neither can I get Minor brand soup base which all the Americans rave

 DS> This American can't rave, because I've never seen them around here.
 DS> Guess I'll have to go to a better class of store. [g]

I did some googling and found:

http://www.soupbase.com

They ship to Canada! I am tempted.

The wholesale page offers 25 pound pails that yield 100 gallons.
Imagine a 100 gallon batch of lobster bisque!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lobster Macaroni & Cheese With Truffle Oil
 Categories: Lobster, Pasta, Cheese, New England
      Yield: 6 Servings
 
      1 lb Lobster meat
      2 tb Grape seed oil
      1 lb Dried macaroni pasta
    1/2 c  Butter
      1 c  Chopped white onion
      2    Cloves chopped garlic
    1/2 c  All-purpose flour;
           -or as needed
      2    Bay leaves
      1 c  Fish or veg. stock
    1/2 c  Heavy cream
      2 c  Sharp shredded Cheddar;
      8    -year-old aged if you can
           -get it)
           Salt
           White pepper
      2 tb White truffle oil
    1/4 c  Chopped fresh chives

  Lobster Pot Pie tends to be more of a holiday type dish here,
  along with other special pot pies like the Reveillon Tourtiere.
  More common would be the traditional lobster casserole which
  you'll find at just about any seafood restaurant here.  If its
  called casserole it will be thick cream sauce with lobster meat,
  mushrooms, often onions or shallots and a sprinkling of cheese on
  the top.  If its called 'pie' it will usually be the same, but
  with quahoag stuffing in the mix as well and topped with biscuit
  dough, no other crust.

  I use fish stock if I'm making it in the wintertime, but now that
  sweet corn is coming in I'll use corn stock all summer.  I make
  gallons of corn stock with the stripped cobs all summer long.

  This is exceptionally good.  I also don't use really aged cheddar,
  just good old Vermont Cheddar. I just smoked some bacon after I
  took some beef ribs and kielbasa out of the smoker.  After the
  fire died down I put a lb. of good bacon onto the grill and gave
  it a heavy smoking over grape just until the slices were barely
  crisp.  Its all vacsealed in the freezer and a few slices will be
  crumbled up the next time I make the lobster mac & cheese.

  Charlie

  Bring a pot of water to boiling for the pasta. Saute lobster meat
  in oil until it is no longer translucent, and set aside. Cook the
  pasta until al dente and drain well so that you don't have excess
  cooking water which will dilute the flavor. While the pasta is
  cooking, melt butter in a large saucepan over medium heat, and add
  the onion and garlic, cooking until translucent, being careful not
  to burn it. Add the flour a little at a time to make a roux. Do
  this gradually because some batches of flour absorb more than
  others and you may not need as much. Add the bay leaves, and then
  incorporate the vegetable or fish stock a little at a time to form
  a smooth sauce. Simmer for a least 10 minutes to allow the flour
  to "cook out," then remove the bay leaves. Add the heavy cream and
  Cheddar, then season with salt and white pepper. Stir the lobster
  meat into the cheese mixture, then fold in as much pasta as you
  need to acquire the right consistency for macaroni and cheese.
  Transfer to a serving bowl and drizzle sparingly with truffle oil
  and garnish with chopped chives.
  
  Recipe courtesy "Robert, the First" by Robert Irvine with Brian
  O'Reilly

  Show: Dinner: Impossible Episode: Miles Off the Coast

  From: Charlie Knox To: Internationaltable
 
MMMMM

Cheers

YK Jim


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