Text 35674, 88 rader
Skriven 2010-03-11 10:22:44 av bill swisher (1:124/311)
     Kommentar till en text av Michael Loo
Ärende: Re: things 905
======================
On 3/11/2010 7:36 AM, Michael Loo wrote:

> Ever get back down Phoenix way?

We're headed that way on the 24th so Connie can get her Botox shots to 
the vocal cords.  Plan on meeting some friends, we park our RV on their 
property during the summer, for lunch.  Probably end up at Denny's, 
that's were they wanted to go last time, IIRC it's old phoggies 2fer on 
Wednesday or something.

MMMMM----- Recipe via Meal-Master (tm) v8.05

       Title: Duck Stew Foggia Style with Olives, Fennel Seeds & Torti
  Categories: Try it
       Yield: 4 Servings

MMMMM--------------------MOLTO MARIO #MB5721-------------------------
       1    (4 pound) Muscovy duck, or 2
            Wild ducks
       6 tb Virgin olive oil
     1/2 lb Pancetta, cut into 1/4-inch
            Dice
       1 lg Spanish onion, chopped into
     1/4    -inch dice
       2    Ribs celery, cut into
     1/4    -inch rounds
       1 tb Fennel seeds
       2 c  Green olives from Ascoli
       2 c  Sweet Aleatico di Puglia
            Wine
       2    Dried hot peppers from
            Puglia

MMMMM---------------------BASIC TOMATO SAUCE--------------------------
     1/3    Spanish onion, cut into
     1/4    -inch dice
       2    Cloves garlic, thinly
            Sliced
       1 oz Virgin olive oil
   1 1/2 tb Fresh thyme (or 2
            TB dried)
     1/4 md Carrot, finely shredded
      28 oz Cans of tomatoes, crushed
            And mixed well with their
            Juices
            Salt, to taste

   BASIC TOMATO SAUCE: Saute the onion and garlic in the olive oil over
   medium heat until translucent, but not brown (about 10 minutes). Add
   the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring
   to a boil, lower the heat to just bubbling, stirring occasionally for
   30 minutes. Season with salt to taste. Serve immediately, or set
   aside for further use. The sauce may be refrigerated for up to one
   week or frozen for up to 6 months.

   Cut duck up into 10 pieces by splitting the breast and cutting each
   in half into 3 pieces, 2 thighs, 2 drumsticks and 2 wings. Save the
   liver and use it to thicken the sauce.

   In an 8 to 10-quart heavy bottomed braising pan or Dutch oven, heat 6
   tablespoons virgin olive oil over medium flame until smoking. Place
   duck pieces skin side down and cook until golden brown and most of
   the fat has been rendered. Cooking 4 to 6 pieces at a time, this
   should take 20 to 30 minutes. When done, drain pan of all but 2
   tablespoons of fat and add pancetta. Cook until lightly browned and
   add onion, celery, carrots and fennel seeds and cook until softened,
   about 10 minutes. Add olives, sweet wine, tomato sauce and hot
   peppers and bring to a boil. Submerge duck pieces and liver and bring
   to a boil. Lower the heat and simmer 1/2 hour, or until duck is
   falling off the bone. Remove duck and liver to platter with tortiera.
   Using a wooden spoon, chop liver to fine mush, return to pan and
   season sauce with salt and pepper. Pour sauce over duck and serve.

   Nutritional information per serving:  xx calories, xx gm protein, xxx
   mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
   fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
   of calories from fat.

   Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
   (dot) com (change characters as needed, this is to prevent bulk
   E-mailers from capturing my address), moderator of GT Cookbook and
   FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
   breadmachine mixes, homepage
   http://ourworld.compuserve.com/homepages/SylviaRN

MMMMM
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