Text 12574, 80 rader
Skriven 2008-08-23 19:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: French restaurants
==============================
-=> Quoting Hap Newsom to Jim Weller <=-


 JW> The place deserves a repeat visit....
 JW> That way you can have eight things.

 HN> That's my plan... once a year or so... at those
 HN> prices it's a luxury we can't often indulge!

 JW> if we went to such places too often; we'd become jaded.

 HN> You forgot to mention broke, then you'd 
 HN> be broke and hungry!

That too!

 -> dined very simply. Spareribs
 -> popped them in the oven at 200 F
 -> seasoned salt (Back Eddy steak spice)

 HN> I usually have a dry rub mixed up so I can 
 HN> give a nice flavor crust to just about any
 HN> chunk of meat I have on hand.

I had nothing pre-mixed and barely had time to pull the ribs out of
the freezer, pop them in the oven at noon and by the time 8 PM came
along I was too hungry to get fancy. They were surprising good all
the same.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Casserole of Veal Sweetbreads and Lamb's Trotters
 Categories: French, Veal, Lamb, Chicken, Offal
      Yield: 4 Servings
 
    200 g  Veal sweetbreads,
           -diced and sauteed in butter
      8    Cooked lambs trotters,halved
      1    Cooked calf's foot, diced
           Thyme, bay leaf
      1    Chicken bouillon cube
    100 g  red pepper, small dice
    100 g  green pepper, small dice
    100 g  celery root,  small dice
      1 tb Dijon Mustard
    500 ml light veal stock
      2    Shallots, chopped
           Chopped chives
    100 ml white wine
     50 ml wine vinegar
           Salt and pepper
 
  Cook the green and red peppers and celery root, all cut into small
  dice, in water. Refresh, drain and set aside. Bone the lamb's
  trotters, carefully removing any hairs. Cube the calf's foot;
  place into a saucepan with the vegetable garnish, 50 ml of white
  wine and the vinegar, and add water to half cover the ingredients.
  Add the chicken bouillon and cook for 15 minutes. Place the
  chopped shallots and 50 ml of white wine, reduced by 4/5, into a
  cast iron pot or Dutch oven. Add the chicken bouillon mixture. Let
  the sauce simmer gently. Add the cooked diced peppers and celery
  root. Then add the diced sauteed sweetbreads and the lamb and
  calf's feet which have been drained in a colander. Let simmer for
  15 minutes. Just before serving, gently whisk in the mustard
  without breaking up the lamb's trotters. Place into hot deep
  plates and garnish with chives. This dish should be eaten with a
  sauce spoon.
  
  Pierre Orsi of Restaurant Pierre Orsi, France
 
MMMMM

Cheers

YK Jim


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