Text 28812, 114 rader
Skriven 2009-09-16 08:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Wolves
==============
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> Why is there more snow in milder winter?  I'd have thought the
 DS> other way around.                     

Warm air can hold more moisture than cold. When warm air cools you
get precipitation. When cold air gets even colder it doesn't have a
lot of moisture to give up, so snowfall is minimal.

We average 59 inches of snow per winter, get at least 14 inches of
it in Nov as things cool off, but only half that much in Dec, Jan or
Feb. March is heavy again. Also with our arid climate there is a lot
of sublimation so the total snow depth rarely exceeds 14 inches and
our record heaviest snow fall in 24 hours was 10 inches once.
Compare that to Joan's winters! I rarely shovel my drive, just drive
on it and pack it down.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Grilled Lamb Chops With Garlic Confit And Sauce Vierge
Categories: French, Grill, Lamb, Sauces
  Servings: 4

           GARLIC CONFIT:
      1    head of garlic, minus the 3
    cloves for the marinade,
    skinned but intact
    3/4 c  olive oil
      1    1-pound Frenched rack of
    lamb, trimmed, cut into
    chops
    Salt
           MARINADE:
    1/3 c  olive oil
    1/3 c  port
      3    cloves of garlic, smashed
      1 bn parsley stems (reserve
    leaves for the sauce
    vierge)
      1    twig of rosemary, snapped
    good amount of coarsely
    ground black pepper
           SAUCE VIERGE "PERSILLADE":
      1    head of confited garlic
    1/2 c  garlic oil
      2 TB sherry vinegar or lime
    juice
    3/4 c  fresh flat leaf parsley
    leaves, chopped
    The leaves from 1 stem
    rosemary, chopped
    Salt and pepper
           PORT SYRUP:
    1/2 c  port
    1/4 c  sugar
 pn salt

1. Make the garlic confit by placing the peeled garlic cloves and
the olive oil in a small saucepot. Sit over low heat, and begin
counting 1 hour to 1 hour and 15 minutes. The garlic will begin to
look translucent in the oil, and will be soft to the point of a
knife. At this point, take it off the heat, and leave to infuse and
come to room temperature. The only thing to keep in mind is that you
are not cooking the oil; just heating it. There should be no
sizzling or browning of any sort! At the end, the garlic will be
absolutely soft and sweet.

2. Combine all the marinade ingredients in a pie dish. Arrange the
lamb chops in it, making sure the lamb touches the liquid and not
just the parsley stems. Cover with plastic, and put in the fridge
for an hour. After an hour, turn the lamb over in the marinade, and
cover and refrigerate for another hour. You could certainly marinate
the meat longer, but this is the minimum.

3. To make the sauce vierge, simply combine all the ingredients and
all to sit while the meat is grilling.

Sauce Vierge

4. For the port syrup, simply set the port and sugar and a pinch of
salt in a saucepot over medium heat. The sugar will dissolve, and
the port will reduce. You should be left with about 1/3 the volume
of liquid from which you started, and it will be thick and sweet
like a syrup.

5. To grill the lamb, heat a grill pan or a grill to medium-high
heat. Blot the lamb on paper towel to remove excess liquid from the
marinade, and salt the meat. Drizzle the chops with a touch of olive
oil, and sear until golden, about 3 minutes per side for medium
rare.

6. Drizzle the chops with the port syrup and spoon the confited
garlic over the top. Serve the sauce vierge on the side.

French in a Flash

Posted by Kerry Saretsky

From: Serious Eats

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Cheers

YK Jim


... Geek spring: the snow tires on the segway can now be removed.

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