Text 21424, 71 rader
Skriven 2009-03-01 20:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: fat things 297
======================
 ML> I used to roast lettuce
 JW> Now that's an intriguing thought. It is all the rage these days (for
 JW> good reason) to roast rather than boil or steam a large variety of
 JW> vegetables but I never though of extending the method to the
 JW> lettuces.

Roasting and braising, similar techniques separated only
by the amount of liquid involved. Roast lettuce is dryish;
braised lettuce is moistish.

=
 JW> I sometimes add the white base stalks of Cos lettuce to Asian style
 JW> stirfries, in modest amounts, at the last second.

Lettuce bottoms are a pleasantly neutral vegetable. I
tend to slice them thin and add them to the salad that the
leaves had gone into. Sort of seething the kid in its
mother's milk, only vegetarian.

 ML> the French braise it in browned butter and stock, a treatment
 ML> that I am partial to.
 JW> The Dutch do it that way as well. Bill's Mom introduced me to that
 JW> when I was a kid the semester I boarded at Dutch Farmer Bill's
 JW> place.
 JW> I plan to introduce the concept to Neekha on a day she is receptive.

I do this only when there's decent stock around. Else, a rollabout
in melted butter and a quick trip to the oven.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Braised Belgian Endive Gratin
 Categories: Vegetables
      Yield: 8 Servings

      8    Belgian endives;(about 2 lb)
           -trimmed, leaving the root
           -ends intact, and halved
           -lengthwise
  1 1/2 tb Fresh lemon juice
      3 tb Butter; cut into bits
    1/4 ts Salt
      2 ts Sugar
    3/4 c  Chicken broth
    2/3    Finely grated Gruyere
  1 1/3 c  Dry bread crumbs

  In a heavy kettle combine the endives, cut sides down, in two layers,
  the lemon juice, the butter, the salt, the sugar, and the broth, cover
  the mixture with a buttered round of wax paper and the lid, and bring
  the liquid to a boil. Simmer the mixture, covered, for 20 to 30
  minutes, or until the endives are very tender, and transfer them with
  a slotted spoon, cut sides down, to a buttered gratin dish just large
  enough to hold them in one layer. In a small bowl stir together the
  Gruyere and the bread crumbs, sprinkle the mixture evenly over the
  endives, and broil the gratin under a preheated broiler about 4 inches
  from the heat for 3 to 4 minutes, or until the topping is golden and
  the cheese is melted.

  Gourmet October 1990

  You can substitute 4 small romaine lettuce hearts for endive; they
  only need simmering 7-10 minutes to cook.

  Jim Weller

MMMMM

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