Text 34655, 69 rader
Skriven 2010-02-12 09:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: getting to no 791
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 ML> make it into a comedy show, replacing the wow factor with an
 ML> oh no factor.
 RH> I've seen a fair amount of that on "The Next Food Network Star" the
 RH> couple of seasons I watched.  Some of the competitors made me wonder
 RH> about the credentials they supposedly had in the food industry.

There is incompetency in most industries, even among the
supposedly qualified. Look at things on the bright side -
only seldom does such kill anyone, whereas bungling by, say,
airline pilots or doctors has notable detrimental effects.

 RH> So I know what to look for if I ever see confit on a menu and decide
 RH> to order it.  I can't recall seeing it before; may have, but just not
 RH> known enough about it to order it.
 
Most confit isn't real - not cooked low and slow enough and/or
not salty enough. The original purpose of the procedure was to
hammify meats using relatively small resources. Over the years,
the term has come to mean any kind of slow cooking (this usage
is still inaccurate and improper, despite its being endorsed
by supposed authorities, see below). Have I answered this post
already, or is it just deja vu from feeling the need to harp
on the subject?

--mm
CLAMS IN GARLIC SAUCE
cat: main, pasta
serves: 4

1 Tb plus 1/2 c extra-virgin olive oil
3 shallots, peeled and sliced
3 cl garlic, peeled and thinly sliced
2 sprigs fresh thyme
5 sprigs Italian parsley
1 bay leaf
1 1/2 lb Maine butter clams (or littlenecks or mussels)
1 c dry white wine
4 c bottled clam juice or chicken broth, or more if desired
1 c drained garlic confit (recipe follows)
1 Tb fresh lemon juice
Oil from garlic confit, optional
Sea salt and freshly ground black pepper
1 lb linguine, cooked al dente

In a heavy saucepan over medium heat, heat 1 Tb olive oil.
Add shallots, garlic, thyme, parsley and bay leaf. Saute until
shallots are translucent, about 3 min. Add clams and wine, raise
heat to high, and cover. Boil until all of the clams have opened,
about 3 min. Use a slotted spoon to transfer clams to a bowl, then
cover.

Add clam juice to the saucepan, and boil over high heat until
liquid is reduced to about 1 c. Remove and discard bay leaf, parsley
and thyme sprigs. Transfer contents of pan to a blender, and add
garlic confit and lemon juice. With blender running, add 1/2 c
olive oil in a slow steady stream until sauce is smooth and
emulsified. For extra garlic flavor, add some of the oil from garlic
confit if desired.

Season sauce with salt and pepper to taste. Adjust thickness of
sauce with more clam juice, if desired. Toss with linguine, and top
with clams. Serve immediately.

Source: New York Times. Adapted from Picholine

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