Text 16927, 119 rader
Skriven 2008-11-27 07:13:00 av Dave Drum (1:124/311)
     Kommentar till en text av BURTON FORD
Ärende: Re: Celesta
===================
-=> BURTON FORD wrote to MICHAEL LOO <=-

 BM> And say, I've gotta question:  What instrument makes those
 BM> odd sounds at the beginning of the Dance of the Sugar Plum
 BM> Fairy?

 ml-> Ah.  A subject on which I have genuine expertise. See below.

 BF> [chuckle]  A very nice detour through an interesting landscape.   As I
 BF> hit the ENTER key for Google I remembered that Celeste was the name of
 BF> a musical instrument.  But I had no idea what it was like.

I thought Celeste was the name of some ship they found bobbing about in the
Carribeano sans crew - but with the table set for dinner (partially eaten).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coq Au Vin
 Categories: Poultry, Wine, Classic
      Yield: 5 servings
 
     30    Pearl onions
      4    Chicken thighs and legs
           +=OR=+
      7 lb Stewing chicken; in serving
           - pieces
           Kosher salt & fresh ground
           - black pepper
    1/2 c  All-purpose flour
      2 tb Water
      6 oz Salt pork, slab bacon, or
           - lardon; cubed
      8 oz Button mushrooms; quartered
      1 tb Unsalted butter
      2    (750-ml) bottles red wine
      2 tb Tomato paste
      1 md Onion; quartered
      2    Ribs celery; quartered
      2 md Carrots; quartered
      3 cl Garlic; crushed
      8    Sprigs fresh thyme
      1    Bay leaf
      2 c  Chicken stock or broth
 
  Cut off the root end of each pearl onion and make an "x"
  with your knife in its place. Bring 2 to 3 cups of water
  to a boil and drop in the onions for 1 minute. Remove the
  onions from the pot, allow them to cool, and then peel.
  You should be able to slide the onions right out of their
  skin. Set aside.
  
  Sprinkle the chicken on all sides with kosher salt and
  freshly ground black pepper. Place the chicken pieces, a
  few at a time, into a large (1 or 2-gallon) sealable plastic
  bag along with the flour. Shake to coat all of the pieces
  of the chicken. Remove the chicken from the bag to a metal
  rack.
  
  Add the 2 tablespoons of water to a large, 12-inch saute pan
  over medium heat along with the salt pork. Cover and cook
  until the water is gone, and then continue to cook until the
  salt pork cubes are golden brown and crispy, approximately 8
  to 10 minutes. Remove the salt pork from the pan and set aside.
  
  In the same pan, using the remaining fat, add the pearl onions,
  sprinkle with salt and pepper, and saute until lightly brown,
  approximately 8 to 10 minutes. Remove the onions from the pan
  and set aside. Next, brown the chicken pieces on each side
  until golden brown, working in batches if necessary to not
  overcrowd the pan. Transfer the chicken into a 7 to 8-quart
  enameled cast iron Dutch oven.
  
  Add the mushrooms to the same 12-inch saute pan, adding the
  1 tablespoon of butter if needed, and saute until they give
  up their liquid, approximately 5 minutes. Store the onions,
  mushrooms and pork in an airtight container in the
  refrigerator until ready to use.
  
  Pour off any remaining fat and deglaze the pan with approx
  1 cup of the wine. Pour this into the Dutch oven along with
  the chicken stock, tomato paste, quartered onion, carrots,
  celery, garlic, thyme, and bay leaf. Add all of the remaining
  wine. Cover and refrigerate overnight.
  
  The next day, preheat the oven to 325 degrees F.
  
  Place the chicken in the oven and cook for 2 to 2 1/2 hours,
  or until the chicken is tender. Maintain a very gentle simmer
  and stir occasionally.
  
  Once the chicken is done, remove it to a heatproof container,
  cover, and place it in the oven to keep warm. Strain the sauce
  in a colander and remove the carrots, onion, celery, thyme,
  garlic, and bay leaf. Return the sauce to the pot, place over
  medium heat, and reduce by 1/3. Depending on how much liquid
  you actually began with, this should take 20 to 45 minutes.
  
  Once the sauce has thickened, add the pearl onions, mushrooms,
  and pork and cook for another 15 minutes or until the heated
  through. Taste and adjust seasoning if necessary, remove from
  the heat, add the chicken and serve. Serve over egg noodles,
  if desired.
  
  Cook’s Note: If the sauce is not thick enough at the end of
  reducing, you may add a mixture of equal parts butter and flour
  kneaded together. Start with 1 tablespoon of each. Whisk this
  into the sauce for 4 to 5 minutes and repeat, if necessary.
  
  4 to 6 servings
  
  Meal Master Format by Dave Drum - 02 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Airport movies are like watering holes of B Movie actors."
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