Text 33073, 112 rader
Skriven 2010-01-03 13:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av LEE LOFASO
Ärende: Super hot hummous?
==========================
-=> Quoting Lee Lofaso to Jim Weller <=-

 LL> better yet, create a version with Diablo
 LL> hot sauce.  One drop of that stuff will send you ballistic

No thanks. [g]

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

     Title: Gala Goose With Ariane
Categories: Goose
  Servings: 8

     10 lb goose
  1 1/2 c  coarsely-chopped carrots
  1 1/2 c  coarsely-chopped onions
  1 1/2 c  coarsely-chopped celery
      6 TB all-purpose flour
      4 c  chicken stock
      2 c  dry white wine
      4    sprigs flat-leaf parsley
           Peelings from 1 green apple
      6    whole cloves
      1 lg bay leaf
      1 TB dried thyme
      1 oz dried porcini mushrooms
  1 1/2 c  dried cherries
    1/2 c  Armagnac
      4 TB red currant jelly
           Coarse salt; to taste
           Freshly-ground black pepper;
           to taste

Soak mushrooms, clean and coarsely chop.  Strain soaking liquid and
reserve.  Remove giblets and neck from cavity, pull off any loose
fat, and cut off first two wing joints, if still attached; reserve
all.  Wash goose, pat dry, tie legs together, prick skin all over,
season with salt and pepper, and set aside. Put loose fat in a large
saute pan over medium-high heat, and render about 3 tablespoons of
liquid fat.

Remove and discard remaining fat (or save for another use).  Add
giblets, wing pieces, neck, and chopped vegetables to pan.  Saute
until vegetables are browned, 7 to 8 minutes, turning frequently.
Sprinkle on flour, adjust heat to medium, and continue cooking until
flour is lightly browned, 6 to 7 minutes, stirring often.

Pour chicken stock and white wine into a French oven large enough to
hold the goose, and bring to a boil.  Place goose breast-side down
on a rack covered with parchment paper, and lower into stock.  Add
browned giblets and vegetables, parsley, apple peelings, cloves, bay
leaf, and thyme.  Pour in enough water to almost fill the pot, and
bring to a simmer.  Whisk 1 cup of the simmering liquid into the
saute pan used in step two, and deglaze pan.  Scrape the thickened
liquid back into the roasting pan.  Cover pan, and cook very gently,
regulating heat if necessary, to keep it just simmering.

After an hour, turn goose over, being careful not to break the skin.
(Wearing rubber gloves is helpful when doing this.)  Poach goose for
about one more hour, or until meat is tender when pierced with a
fork. Turn off heat, and finish immediately, later in the day, or
the next day.  Recipe may be done ahead to this point.

To finish later, or the next day, let cool briefly uncovered, then
cover pan and set in refrigerator.  When ready to resume
preparation, remove layer of congealed fat from liquid.  Lift out
goose, and bring liquid to a boil over high heat.  Reduce heat to a
simmer, then reheat goose in stock for about 10 minutes while
preheating oven.  Proceed with recipe.

To finish immediately, heat oven to 450 degrees.  Remove goose from
liquid, drain, and place on a rack breast-side up in a shallow
roasting pan.  Coat goose with 3 tablespoons reserved goose fat.
Roast until skin is brown and crispy, about 30 minutes.  Remove from
oven, and allow to stand for 15 to 20 minutes before carving.

Meanwhile, skim grease from poaching liquid, and strain liquid to
remove pieces of goose, vegetables, and seasonings.  Discard pieces
of goose, seasonings, and parchment paper.  Puree vegetables in an
electric blender or food processor, adding a little of the strained
liquid if necessary.  Add vegetables back to pan along with half of
the strained liquid, about 6 cups.  Boil quickly to reduce liquid by
about half. Add porcini and their strained soaking liquid, cherries,
Armagnac, and red-currant jelly.  Season sauce to taste with salt
and pepper, and keep warm until needed.

This recipe yields 6 to 8 servings.

Recipe from Ariane Daguin, co-owner of D'Artagnan, Newark, NJ,
in D'Artagnan's Glorious Game Cookbook

From: Terrypogue To: Foodwine
 
MMMMM-------------------------------------------------








Cheers

YK Jim


... In the north, the Calabrian peperoncino is regarded as dangerously hot

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