Text 13376, 103 rader
Skriven 2008-09-05 08:37:02 av Michael Loo (1:18/200.0)
  Kommentar till text 13225 av Sean Dennis (1:18/200)
Ärende: BBSes 877
=================
 SD> Nah, I enjoy running the board.

Well, in that case, I'm more than happy to indulge you in
your hobby.

 ML> Here's an easy one for those who use a breadmaker. Why you use
 ML> the white bread cycle I have no idea.
 SD> Maybe it's to get the texture right?

Maybe ... baking of raised things is the one aspect of
culinary art that is a closed book to me, and breads are
the one genre of food that I seldom partake of except
in further processed forms (crumbs, stuffing, fried,
etc.): I'll even eat a salad if it's put in front of me.

Beignets de Vinzel [bay-nyay dugh venzell]
cat: fxcuisine, Swiss, snack
yield: 1 batch

1 English bread or small toast bread
- sliced in 0.5cm/0.2" slices
400 gr Gruyere cheese or another
- full-fat hard cheese fit to be melted
Pepper, nutmeg
3 eggs
2 Tb flour
1 ts baking powder
1 clove garlic
2 Tb kirsch or fruit brandy

If you want to prepare a fish soup Switzerland is probably
not the best place in the world for shopping, but when it
comes to cheese we have what you neeed. I stopped at the
farmers' market in Vevey and immediately went to the
cheesemonger from the Gruyere, an area that makes the best
cheese of the same name. I explained my need - a Gruyere
that would melt nicely and he had me taste half a dozen
Gruyeres. Finally we settled on 300 gr 'sweet' Gruyere and
100 gr 'salted' Gruyere from last year, both made from alpine
meadow cowmilk. You can certainly prepare this dish with
lesser cheeses and you'll have a great time, but if you ever
have the opportunity to come to Switzerland, I recommend you
buy some Gruyere d'alpage - the taste is incomparable.
Regular Gruyere is a fine product but the cows that supply
the milk eat straw and the taste is much blander. Very much
like comparing black and white TV with mono sound to a
modern home theater. There is little question that the
cheese I used here is superior to the one used in
restaurants. Grate the cheese.

Break 2 eggs and add to the grated cheese.

Season with nutmeg, pepper and a crushed garlic clove.

Add the flour, baking powder and brandy. I used Marshall
Mobutu's brandy.

Separate the white from the yolk from your last egg and
lightly beat the white to break it. Using a kitchen brush
wet carefully the top side of each bread slice. You can also
toast the bread beforehand, this gives an even better taste.
This will ensure the cheese dough sticks on the top.

Using a large tablespoon, press the cheese dough on the
bread slice. Continue until you have a regular mound that
covers the entire top surface of the bread.

Heat your deep-frier or pot to 180C / 360F.

Prepare a reasonable amount of beignets in relation to your
deep-frier's size.

Lower them into the hot oil and watch.

If they tend to float and keep their top out of the oil,
just turn your fritters upside down with a slotted spoon so
that they cook evenly. It is quite important the oil is not
too hot as you need at least 3 minutes in the bath for the
cheese core to melt, and they might burn on the surface if
your oil were too hot.

Let the oil drip for a while, then carefully lay them over
sponge paper. Try to absorb as much oil as you can without
burning yourself nor crushing the delicate crust.

Here we are, the beignet de Vinzel is ready to be served.
These are best eaten hot while the cheese inside is still
melted.

The bread does not absorb much oil and it becomes very
crispy. Fried bread was a staple of bourgeois cookery in the
19th century.

In restaurants these are usually served with pickles and a
salad, but if you are on a diet you can omit the salad as it
has no real nutritional value.

fxcuisine.com

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