Text 29475, 94 rader
Skriven 2009-10-06 15:47:42 av Dave Drum (1:124/311)
Ärende: A Death In The Family
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Yesterday, October 5, 2009 Conde Nast announced that it will close Gourmet
magazine and three other (unimportant) publications in it's stable of
lifestyle magazines.

The literate, beautiful, magazine with the rising circulation, will soon be
no more ... or will be, at best, a pale imitation of itself in an on-line
segment of Conde Nast's Epicurious web site.

The magazine that, like Playboy, I read as much (or more) for the articles
as for the (food) porn will cease publication with next month's (November)
issue after a 68 year run. 

In a move that succinctly illustrates the dumbing down of America, Conde
Nast has announced that they will continue publication of Bon Apetit - a
sort of food journal which I have tried to warm up to and to which I have
subscribed a number times over the years. It is a pale imitation of the
real thing that was Gourmet.

But, the world belongs to the Bon Apetits and Cooking with Rachel Rays of
the publishing world.

It is to weep!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lobster Thermidor
 Categories: Seafood, Shellfish, Dairy, Wine
      Yield: 4 Servings

      2    (1 1/2 lb ea) live lobsters
    1/4 c  Unsalted butter
    1/4 lb Mushrooms; trimmed, thin sliced
    1/2 ts Paprika
    1/8 ts Salt
    1/4 ts Black pepper
      2 tb Medium-dry Sherry
      1 c  Heavy cream; scalded
      2 lg Egg yolks

  None of us expected to fall in love with this dish when we
  tested it, but we all did. Most Thermidor recipes yield
  something that tastes stodgy and heavy, but this version,
  by Gourmet chef Louis P. De Gouy, is almost sleek.

  Plunge lobsters headfirst into an 8-quart pot of boiling
  salted water *. Loosely cover pot and cook lobsters over
  moderately high heat 9 minutes from time they enter water,
  then transfer with tongs to sink to cool.

  When lobsters are cool enough to handle, twist off claws
  and crack them, then remove meat. Halve lobsters lengthwise
  with kitchen shears, beginning from tail end, then remove
  tail meat, reserving shells. Cut all lobster meat in 1/4"
  pieces. Discard any remaining lobster innards, then rinse
  and dry shells.

  Heat butter in a 2-quart heavy saucepan over moderate heat
  until foam subsides, then cook mushrooms, stirring, until
  liquid that mushrooms give off is evaporated and they begin
  to brown, about 5 minutes. Add lobster meat, paprika, salt,
  and pepper and reduce heat to low. Cook, shaking pan gently,
  1 minute. Add 1 tablespoon Sherry and 1/2 cup hot cream
  and simmer 5 minutes.

  Whisk together yolks and remaining tablespoon Sherry in a
  small bowl. Slowly pour remaining 1/2 cup hot cream into
  yolks, whisking constantly, and transfer to a small heavy
  saucepan. Cook custard over very low heat, whisking
  constantly, until it is slightly thickened and registers
  160°F on an instant-read thermometer. Add custard to
  lobster mixture, stirring gently.

  Preheat broiler.

  Arrange lobster shells, cut sides up, in a shallow baking
  pan and spoon lobster with some of sauce into shells.
  Broil lobsters 6 inches from heat until golden brown, 4
  to 5 minutes. Serve remaining sauce on the side.

  * When salting water for cooking, use 1 tablespoon salt
  for every 4 quarts water.

  Gourmet | May 1941

  Yield: Makes 4 servings

  Uncle Dirty Dave's Archives

MMMMM

... Somewhere on this globe, every ten seconds, there is a woman giving
birth to a child. She must be found and stopped. -- Sam Levenson 
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