Text 12343, 71 rader
Skriven 2008-08-19 08:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: French restaurants
==============================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> Way better than good!

 HN> I WANTED to have everything on the menu!

I can understand that. The place deserves a repeat visit if you are
able to. That way you can have eight things.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Field Pea Dusted Sweetbreads
 Categories: Veal, Offal, Pork, Mushrooms, Truffles
      Yield: 4 Servings
 
      1    Sweetbread (about 450 g)
    250 ml buttermilk
     60 ml heavy cream
     60 ml butter
    250 ml fresh field peas
    500 ml vegetable stock
    125 g  smoked ham hock
      1 bn Asparagus
    225 g  morels, cleaned
      1    Shallot, minced
     60 ml butter
           Black truffle
           Black truffle vinegar
    250 ml veal jus
     60 g  foie gras butter
 
  Soak the sweetbreads in buttermilk and heavy cream overnight. Cook
  the field peas in the vegetable stock with the ham hock. When
  fully tender, drain and place in the dehydrator overnight. When
  completely dry, grind to a powder in a spice grinder. Blanch the
  asparagus in salted water until just tender. Remove the top inch
  (2.5 cm) of the tips and reserve for garnish. Cut the remainder of
  asparagus stalk into thin diagonal slices. Drain the sweetbreads
  from the milk. Blanch for 7 minutes in 80 C / 175 F water. Remove
  any sinew and portion into 60 g (2 oz.) pieces.
  
  To serve: Dip the portioned sweetbreads into heavy cream, season
  with salt and then dip into the field pea powder. Brown in a cast
  iron pan with whole butter, basting constantly while cooking. Cook
  gently for 3-4 minutes. Sweat the shallot in butter. Add the
  morels and cook until they just begin to caramelize. Add the
  blanched asparagus slices and warm through. Remove from the heat.
  Shave the black truffle into the mixture and sprinkle in the black
  truffle vinegar. In a shallow bowl place the cooked sweetbreads on
  the asparagus and morel ragout. Warm the tips in butter and place
  on top of the sweetbreads. For the sauce, whisk the foie gras
  butter into the hot veal jus. Drizzle onto plates.
  
  John Fleer
  Blackberry Farm
  Tennessee, USA
 
MMMMM





Cheers

YK Jim


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