Text 13354, 64 rader
Skriven 2008-09-05 20:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Cooking lettuce
=======================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I have only tried cooking lettuce once, and decided it was
 GJ> not worth bothering about again.  If I eat lettuce I prefer the
 GJ> texture of it fresh and crisp.

Of course that is its primary purpose in life. But it can be cooked.
I'm talking about Romaine (Cos) lettuce here not iceberg or Butterhead
(Bibb). the white base of the stems can be diced and used in soups
and stirfries (it doesn't need much cooking, just a few seconds).
And a head of lettuce added to green split soup at the outset is
good; it completely melts into the broth by the time the peas soften
and cook. and I must try Michael's braised lettuce someday soon.
Perhaps I will this weekend as Romaine is on sale this week at 59
cents a head.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Arni Fricase Me Kremmithakia Ke Maroulia
 Categories: Greek, Lamb, Eggs
      Yield: 6 Servings
 
      5 lb Shoulder or back of lamb
    3/4 c  Butter
     10    Scallions
           Water as needed
           Coarse salt
      3    Heads of lettuce
      2 tb Dill, chopped (or to taste)
           Salt & pepper to taste
      2    Egg yolks
      2    Lemons, juice only
 
  Cut lamb into serving-size strips.  Place in pot with the butter.
  Clean scallions; chop the white part into small pcs. and the greens
  into larger ones (abt. 1 1/2" long); add to meat. Add 1/2 c. water
  and a little coarse salt; cook over med. heat for abt. 1 hr.
  
  Clean lettuce and cut into 2-inch pcs.
  
  As soon as meat has absorbed the water it will begin to brown in
  the butter but do not let the scallions brown. Add dill, lettuce,
  salt & pepper. Cover pot and simmer over low heat for abt. 15 min. If
  it is needed, add a little water toward the end of the cooking time
  (not in the beginning, because then the lettuce will exude water).
  
  Beat egg yolks with 2 tb. of water, add the juice from the lemons,
  and beat it in well.  Add a little of the liquid from the pot, beating
  constantly.  Pour this sauce back into the pot and shake the pot
  gently to mix the sauce with the food.  Serve immediately.
 
MMMMM




Cheers

YK Jim


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