Text 22543, 70 rader
Skriven 2009-03-29 02:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: instrumental 407
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 RH> I'll occasionally make a typo, handwritten style, and find myself
 RH> mentally trying to hit the backspace.

Better than saying something and mentally trying to hit
the backspace ...

 RH> handwriting can't be compared to anything but scribble most of the time
 RH> anyway. 

Handwriting in general for many of us. I always marveled at
those who were able to produce a beautiful script effortlessly
and sometimes very fast.

 -> The stuff people say about oboes being difficult or
 -> impossible to tune is a canard, anyhow as related to
 -> modern instruments.
 RH> Why do I suddenly feel the urge to make puns about tuna fish?

What I was wondering is why you uncharacteristically
refrained from doing so. I applaud this moderation.

 RH> I can't, after all, tune a duck.

The oboe isn't a duck, even though it sounds like one.
It's what people say about them.

Tuna "Pepper Steak" with Potato Puree and Green Onion Coulis
cat: main, fish
serves: 4

4 Yellowfin tuna steaks (about 5 oz and 3/4" thick)
1/4 c Cracked black pepper
salt
4 lg Russet baking potatoes (cubed)
salted water
1 c heavy cream
4 Tb sweet butter
salt
1 bn green onions
1 c chicken stock
1 Tb sweet butter
salt and pepper
3 Tb Olive oil

Rub fish steaks with salt and pepper. Set aside.

Cook potatoes in salted water over medium-low heat until soft.
Drain well and puree in food mill. Bring cream to a boil; add
boiling cream, butter and salt to taste. Set aside in a warm place.

Clean and chop green onions, discarding roots and any gross
parts. Separate the white bottoms from the green tops.
Blanch the green parts in chicken stock. Set aside.

Wilt green onion bottoms in butter. Mix green parts and
white parts together in a blender. Blend until smooth, adding
the melted butter that remains in the pan. Season to taste.

Arrange potatoes on dinner plates.

Heat oil very hot in a non-stick pan, then saute the tuna on
high heat until rare to medium-rare. Slice tuna steaks in 1/2"
slices, fan each on top of a plate of potato puree, and spoon
green onion coulis around.

www.dchandon.com

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