Text 26503, 89 rader
Skriven 2009-07-25 23:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: hunting
===================
-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> It was always Dad's job to clean game and fish, skin rabbits etc.

 RH> I suspect your mom appreciated that more than she let on.


Probably, but she knew how to do it too.

 RH> Breakfast was always cereal--hot most of the year, cold in
 RH> summer; a slice of bread ("because you don't know when you'll be eating
 RH> again")

We always had cereal first then, bacon and eggs with toast weekdays,
French toast and ham was common on the weekend and Dad's pancakes
and sausages Sundays or his scambled eggs, sausages and home fries.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Balthazar's Classic Frisee Aux Lardons
 Categories: Salads, Bread, Bacon, Eggs
      Yield: 4 servings
 
      6 sl Stale brioche
      4    Heads of frisee, cored,
           Rinsed, spun dry and torn
           Into bite-size pieces
      1 tb Plus 1/2 cup sherry vinegar
    1/2 lb Slab bacon (rind removed),
           Cut into 1/2-inch lardons
    1/2 c  Olive oil
    1/2 ts Salt, plus more to taste
    1/4 ts Freshly ground black pepper,
           Plus more to taste
      3 tb Fine herbs (parsley, chervil
           Chives, and tarragon finally
           Chopped together)
      6 lg Eggs
           Sea salt
 
  Preheat the oven to 375 degrees.Trim the crusts from the bread cut
  into 1/2-inch cubes. Place on a sheet tray and bake in the oven
  until golden brown, about 10 minutes. Shake the pan halfway through
  to toast evenly. Combine the croutons in a large bowl with the clean
  frisee.
  
  Prepare the pan for poaching the eggs: Fill a wide-straight-sided
  saute pan with water (about two-third fulls) and add the tablespoon
  of vinegar. Over a medium-high flame, bring to a gentle simmer, and
  adjust the heat to maintain it.
  
  In a dry skillet or saute pan over medium heat, brown the lardons
  well on all sides, about 10 minutes. Add the minced shallots and
  continue to cook for 2 to 3 minutes, to soften and lightly brown
  them. Without pouring off the fat, add the 1/2 cup of vinegar to the
  pan. Bring to a boil, using a wooden spoon to scrape any delicious
  bits that have caramelized on the surface of the pan. When the
  vinegar has reduced by half, about 3 minutes, turn off the flame.
  Add the olive oil, salt and pepper, and stir well to combine. Pour
  this warm vinaigrette with bacon into the bowl of frisee, along with
  the croutons and fine herbes. Toss well to combine. Divide the salad
  among 6 serving plates, piled into small heaps.
  
  Crack the eggs, one at a time, into a small saucer and then slide
  them into the simmering water. Poach for 4 minutes, resulting in a
  set white and a cooked but runny yolk. With a slotted spoon, scoop
  out the poached eggs, one at a time, drain, and position on top of
  each pile of frisee. Sprinkle with crunchy sea salt (kosher salt
  will do in a pinch-ha, ha) and a few turns of a peppermill. Serve
  immediately.
  
  From: The Balthazar Restaurant Cookbook
  
  Posted by Ed Levine
  From: Serious Eats
 
MMMMM


Cheers

YK Jim


... Eggos taste like their color: they taste 'yellow.'

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