Text 21789, 91 rader
Skriven 2009-03-11 16:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: ancient&modern 336
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 JW> Mr. Bombardier invented and sold his large snowmobiles in the late
 JW> 50's. He went on to the modern small fast snowmobiles, then he
 JW> started buying railroad and subway equipment manufacturers and
 JW> eventually aircraft makers.

Where to next? I was going to say sea transport, but Lamar
I guess it was indicated that the company has already
expanded into that area. Space travel? Teleportation?

 JW> Title: Vadouvan Carrot Puree
 JW> Categories: Vegetables, Spice
 JW> Servings: 4
 JW> 1 lb carrots
 JW> vadouvan spice mix
 JW> Cream
 JW> Stock
 JW> In a rondeau, melt some of butter. Add garlic, bay leaves and
 JW> cinnamon. Season with salt.

I scanned your vadouvan recipe (I seem to recall it being
an antique mixture influenced by curry powders) and found
it okay but lacking in cinnamon. Interesting that the main
recipe makes up for that lack (in the instructions, not in
the ingredients list).

=

 ML> Interestingly, I used to go out with a woman whose aunt, one
 ML> Lorene Kitchin, lived on Orr's and/or Bailey's Island and was
 ML> on the committee that produced the Merrymeeting Merry Eating
 ML> cookbook.
 ...
 JW> That's pretty neat.

I have led a life rich in connections. Through me those
interested in the six-degrees phenomenon can consider
themselves acquaintances-of-acquaintances of both Bill
and George (H.W.) as well as such disparate characters as
Peter Lehmann and Kevin JCJD Symons, Gloria Steinem and
Benazir Bhutto, and Madeleine Kamman and Tom Douglas.
And, indeed, of one or two persons in the New York
Social Register and one or two in the New York gutters.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Veal Fricandeau with Lovage & Dill
 Categories: Veal, Herb, Pork, Wine
      Yield: 4 Servings

      3 lb veal top round - milk-fed
    1/2 lb pork fatback
    1/2 lb fresh pork rind in 1 piece
      2    yellow onions, sliced
      1 lg carrot, sliced
           bouquet garni
      3 Tb chopped lovage
      3 Tb chopped dill
    1/2 c  dry white wine
      2 c  bouillon
           salt & fresh ground pepper

  Cut the veal into slices 1" thick *following the direction of the
  meat fibers*, not across. Cut the fatback into strips 1/4" wide.
  Using a larding needle, pass the strips through each slice of meat as
  if you were sewing stitches in the meat in neat rows spaced 1/2"
  apart; lard each slice only on one side.

  Place the rind at the bottom of a large cocotte. Sprinkle the sliced
  onions & carrot over it, add the bouquet garni and 1 Tb each lovage
  and dill. Put on medium-high heat. Add the wine;  let it evaporate
  completely. Add 1/2 cup of the bouillon and let it evaporate
  completely. Add the remainder of the bouillon so it just covers the
  meat. Salt & pepper lightly. Cover the meat with parchment paper &
  the pot lid, and bake in a preheated 325 F oven until a skewer goes
  in & out of the thickest slice of meat without difficulty. Remove the
  slices to a serving platter. Strain the cooking juices, which should
  be very concentrated; add the remainder of the herbs, and serve with
  a dish of plain fides (thin egg noodles).

  MY NOTES: I use turkey slices instead of veal. Butter the bottom of
  the pot instead of larding the slices & omit the rind. I'm just not
  into that much fat, although I'm sure the taste of the original
  recipe makes it worth it. The bouquet garni I use for this is a piece
  of celery rib with some parsley tied around it. Instead of a bay leaf
  I use a tiny pinch of powdered bay.

  from Madeleine Kamman's Savoie From: Jodie Kain

MMMMM
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