Text 140, 111 rader
Skriven 2008-01-01 13:33:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Buzzards
================
On 11-26-07 DAVE SACERDOTE Scribbled to HAP NEWSOM about DULLES THOUGHT 

DS>DS>   Canada goose is an underwhelming culinary experience.

DS>HN> In what way? I've eaten them many times and have 
DS>HN> had a range of incredibly good ones to really 
DS>HN> muddy tasting ones. Here in Washington if 
DS>HN> we hunt them along the coastal flyway they 
DS>HN> tend to have a muddy taste from eating 
DS>HN> seaweed and such. If we hunt them over in 
DS>HN> Eastern Washington they "graze" in the 
DS>HN> wheat fields and have a really good 
DS>HN> flavor!

DS>I just haven't found them to be anything to write home about.
DS>I prefer the flavor of upland birds to waterfowl. YMMV.

I am pretty sure that our wild turkey season is over with. Day before 
yesterday as I was leaving town on the interstate highway I noticed 10 
or so turkeys foraging in a corn field on the banks of the Sangamon 
River. I was past them by half a mile before it registered what I had 
just seen ... and as far as I can remember that is the first time I have 
seen turkeys in a field in my lifetime. They used to be so rare around 
here (no habitat - it all being given over to row crops) as to be nearly 
extinct. 

But, just as my friend Kim (of Kim's Body Shop) says of the white tail 
deer - they are making a comeback. I think Kim is rather more pleased 
with the burgeoning deer population, though. Collision with a deer is 
usually a several thousand dollar body shop bill.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Winter Greens With Currants & Brown Butter
 Categories: Greens, Nuts, Sauces
      Yield: 4 servings
 
      3 tb Brown butter *
      1 tb Dried currants
    1/4 c  Hot water
      6 c  Kale leaves
      6 c  Red or green chard leaves;
           - plus a few chard stems
      6 c  Spinach leaves
      1 tb Light olive oil
      1 cl Garlic; fine chopped
    1/4 c  Water
           Salt and pepper
      1 tb Pine nuts; toasted
 
  From "Field of Greens," by Annie Somerville.
  
  While the brown butter is cooking, cover the currants with the hot
  water to plump them. Set aside.
  
  To prepare the greens: Tear the kale leaves away from the stems,
  tearing along the length of each stem. Discard the stems and cut the
  leaves into thick ribbons, 2 to 3 inches wide. Separate the chard
  leaves and stems in the same way, saving a few of the stems to slice
  and saute with the greens. Sort through the spinach; discard the
  stems and bruised or yellow leaves. Keeping the greens separate, wash
  and dry them in a spinner. Thinly slice the chard stems on a slight
  diagonal until you've sliced 3/4 cup. Wash the stems.
  
  Heat the oil in a large skillet. Add the chard stems, garlic, water
  and a pinch each of salt and pepper. Saute over medium heat for about
  1 minute. Add the kale and, using metal tongs to toss, saute for 1
  minute. Add the chard, 1/4 teaspoon salt and a few pinches of pepper;
  toss over medium-high heat for 2 to 3 minutes, or until the kale and
  chard are just tender. (The pan will be over-full when you first add
  the kale, but the greens will quickly cook down.)
  
  Reduce heat and add the brown butter, spinach, currants and pine nuts;
  cook until the spinach is just wilted. Season with salt and pepper to
  taste. Serve immediately, being sure to include the sweet pan juices.
  
  * Brown Butter: Melt 1/2 pound unsalted butter in a small saucepan
  over low heat. As the butter gently simmers, the butterfat and milk
  solids will separate from each other. The solids will settle to the
  bottom of the pan, coloring the butter as it cooks. When it turns a
  rich amber color (do not let it get darker), in about 8 to 10
  minutes, remove from the heat. Line a fine-mesh strainer with a paper
  towel or cheesecloth and pour the butter through it, straining out
  the solids. The butter may be used immediately or cooled and
  refrigerated in a sealed container.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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