Text 14947, 118 rader
Skriven 2008-10-11 19:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: booze 45
====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Bushmen's Gully Shiraz

 JW> I don't know that one.

 ML> You are not missing a lot. Even the flight attendant who
 ML> poured it laughed at it. 

I googled it and Wine Spectator rated it quite highly in its class.
Turned out the class was "wines under $5".

 JW> I've just recently discovered Malbecs.

 ML> Many Malbecs out there: it's a minor variety in France but
 ML> has found its niche in South America. I like the Norton

My introduction was the Santa Julia Reserva: deep purple, cherry
nose and taste, with spice and oak. Held up to spicy food well, like
pizza and garlicky pot roast.

The next time I'm at the wine store I shall check to see if Norton
is available here.

 JW> Elk's Club dinner

 ML> You don't like rubber chicken?

Not much!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Langoustine With Ventreche, Broccoli And Mayonnaise
Categories: lobster, bacon, french
  Servings: 4

           LANGOUSTINE REDUCTION:
      1 TB olive oil
           Shells of 12 langoustines
    1/4    onion, peeled and finely
           chopped
    1/2    Carrot, peeled and finely
           chopped
      1    rib celery, finely chopped
      1 TB tomato paste
           Water, as needed
           Salt to taste
           FOR THE VENTRECHE:
      7 oz ventreche
           FOR THE BROCCOLI:
    1/2    head broccoli, cut into
        sm florets, stalk reserved
           FOR THE MAYONNAISE:
      4    eggs
      4    egg yolks
      1    egg white
  1 1/2 TB Dijon mustard
      1 TB white wine vinegar
  1 1/2 c  vegetable oil
           Salt to taste                            
           FOR THE LANGOUSTINES:
      2 TB olive oil
     12    langoustines, deveined and
           peeled
           Salt to taste                            
           FOR THE GARNISH:
           Pea shoots
           French pepper bacon

For the longoustine reduction: Lightly salt shells. In saute pan,
heat oil over high heat. Cook shells until lightly browned. Add
onion, carrot and celery and cook until vegetables are tender. Stir
in tomato paste. Add enough water to cover and bring to boil. Boil
20 minutes, remove from heal and set aside for 30 minutes. Strain
through fine-mesh sieve into saucepan. Bring to boil and reduce
until sauce coals back of wooden spoon. Season with salt.

For the ventreche: Preheat oven to 350 degrees. In medium pot, bring
water to boil and add ventreche Boil for 45 minutes Remove and
drain. Thinly slice ventreche and place on a steel pan. Roast until
golden and crisp.

For the broccoli: In pot of boiling salted water, blanch broccoli
florets until tender. Remove and set in ice water bath to cool
completely. Drain and set aside. Coarsely chop broccoli stalk and
add to boiling water. Cook until tender and drain well. Transfer
stalk to blender and puree until smooth. Season with salt.

For the mayonnaise: In bowl, whisk together eggs, yolks, egg white,
mustard, white wine vinegar and salt. Using hand-held immersion
blender, slowly add oil to emulsify. Place mayonnaise in foam
canister charged with NO2.

For the longoustines: In saute pan, heat oil over high heat. Add
langoustines and cook until golden brown, about two minutes per
side. Season with salt.

To serve: Steam reserved broccoli florets until hot. Arrange on
plate with langoustines, quenelles of broccoli puree and ventreche.
Drizzle with langoustine reduction, and garnish with shoots and
mayonnaise.

Wine: Meursault Perrieres J.F. Coche Dury Burgundy, France 2000

COPYRIGHT 2008 Culinaire, Inc.

Art Culinaire

MMMMM-------------------------------------------------

Cheers

YK Jim


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