Text 11283, 104 rader
Skriven 2008-07-28 22:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Minor's soup base
=============================
-=> Quoting Dave Sacerdote to Jim Weller <=-

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

 DS> They're available in more reasonable sizes, too, and with the
 DS> US 2-dollar bill being worth toilet paper compared to the looney,
 DS> you could buy an assortment and go crazy in the kitchen. [g]
          
I plan to!

I just ordered:

 1 Pork Base - n/a MSG 17.40oz $12.95
 1 Lobster Base - n/a MSG 17.40oz $21.95
 1 Brown Sauce Prep - Espagnole 17.40oz $11.95
 1 Clam Base - n/a MSG  17.40oz $13.95
 Shipping $8.95

Each tub makes 5 gallons. For 320 delicious little servings next winter.

"As God is my witness, I'll never drink Cup-A-Soup again" - Scarlett O'Hara

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crab Tortellini with Lobster Sauce
 Categories: Pasta, Sauces, Italian, Crab, Lobster
      Yield: 12 servings
 
           CRAB MEAT FILLING:
      3 lb Crab meat (lump snow crab)
      6 oz Parmesan cheese
      6 oz Grated mozzarella
           Chopped parsley as desired
           For color
           DOUGH:
      9    Whole eggs plus 6 yolks
      2 tb Olive oil
      1 ts Salt
      6 c  Semolina flour
           LOBSTER SAUCE:
      1 qt Heavy cream
      1 qt Milk
      3 oz Lobster base
      4 oz Sherry, or to taste
           LIGHT ROUX:
    1/2 lb Butter
  1 1/4 c  Flour
 
  Crab Meat Filling: Mix all ingredients together and set aside.
  
  Dough: Place all ingredients in a large mixer bowl and mix with
  dough hook until dough is smooth and does not stick to hook or
  sides of bowl. WRAP IMMEDIATELY in plastic wrap to hold in
  moisture. Best if used at once. Do not reuse dough more than once
  after it has been processed. It will not hold well overnight.
  Makes enough dough for 250 tortellini.
  
  Lobster Sauce: Combine cream, milk, lobster base and sherry and
  heat liquid to a simmer, stirring constantly. Once it simmers,
  reduce heat, add roux, stirring constantly until sauce thickens.
  This sauce may be kept very warm but should not reach the boiling
  point.
  
  Light Roux: Melt 1/2 pound butter in a saucepan. With a wire
  whisk, stir in 1 to 1 1/2 cups flour and set aside until you are
  ready to make the lobster sauce.
  
  To assemble the tortellini: Cut a small piece of dough and roll
  out in a snake shape. Sprinkle a little flour on table and flatten
  dough with rolling pin. Rub a little flour on top surface and put
  through a pasta machine 6 times (if you do not have a pasta
  machine, roll out dough as thinly as possible with rolling pin).
  Lightly flour a dough cutter and cut out 3" circles. Brush egg
  wash on top half of each circle; place about 1 teaspoon of crab
  meat filling in center of each circle of dough. Fold top half of
  circle over filling and seal edges well with finger, making a half
  moon shape. Place finger next to straight edge of pasta; wrap ends
  around finger and pinch together to make hat (or "bellybutton";
  that's what "tortellini" means, "little bellybuttons"). Brush tops
  with egg wash. These may be made well in advance and frozen (if
  frozen, thaw before cooking). To freeze, place on floured trays
  until frozen and then place in recloseable freezer bags.
  
  Final Preparation:
  
  Cook lobster sauce. Bring water to a boil in a large stock pot.
  Cook tortellini about 4 minutes in boiling water. Remove from
  water and drain in colander. To serve, sauce may be poured over
  tortellini or tortellini may be added to the hot sauce and spooned
  onto a plate. Garnish with paprika and parsley.
  
  From LaScala Restaurant, Little Rock, AR
 
MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)