Text 35759, 77 rader
Skriven 2010-03-12 21:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: trip 911
================
-=> Quoting Michael Loo to All <=-

 ML> Quite a lavish reception at the Sheraton. Wholly holy moley...

 ML> goodbye, and went off to the very far end of the terminal

A nice read.

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

     Title: Pomegranate-Braised Beef Cheeks W/ Butternut Squash Puree
Categories: Beef, Offal
  Servings: 4

           Salt and pepper
    1/2 c  flour
      4 TB vegetable oil
      1 md onion, chopped
      1    carrot, chopped
      1    celery stalk, chopped
      2 c  Chianti or other dry red
           wine
      2 c  pomegranate juice
      1 lg butternut squash
      1 TB butter
    1/2 c  heavy cream
           Fresh pomegranate seeds for
           garnish

1. Pat beef cheek pieces dry. Season with salt and pepper on all
sides and dredge in a light coating of flour. Heat the oil in a
large, oven-safe pot or Dutch oven over high heat until oil begins
to pop. Shake off excess flour and place beef cheeks in a single
layer on the bottom of the pan (working in batches if necessary).
Brown on each side until lightly golden. Remove beef cheeks with
tongs and set aside in a bowl.

2. Preheat oven to 325 F. Add the onion, carrot, and celery to the
pan (adding additional oil if bottom is very dry), and sweat over
low heat until softened, about 6 minutes. Season with salt and
pepper and scrape up any browned bits from the bottom of the pan.
Return the beef cheeks to the pot, and add the wine and one cup of
the pomegranate juice. Bring just to a boil, stirring. Cover, and
transfer to the oven to braise for 3 to 4 hours.

3. Meanwhile, slice the squash in half lengthwise and scoop out the
seeds. Generously oil a baking tray and place squash halves cut side
down. Roast for about 1 hour while the beef cheeks are braising, or
until the tops are soft to the touch and the flesh underneath is
tender through. Let cool, and scrape out the flesh from the skins
with a spoon. Transfer to a saucepan and add the butter, cream and a
couple of pinches of salt while stirring over medium heat. Using a
hand blender, process until smooth.

4. Return the pot with the beef cheeks to the stove. Transfer beef
to a separate dish carefully with a slotted spoon. Add the remaining
cup of pomegranate juice and reduce sauce to about half, depending
on how much liquid there is to begin with. Arrange beef cheeks on a
plate with a scoop of the squash puree, and top with a ladle or two
of the sauce. Garnish with fresh pomegranate seeds.

Adapted from The Art of Eating In by Cathy Erway.

  From: Serious Eats                    
 
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Cheers

YK Jim


... I'm too busy being an impressive literati to read thesuperficial.com

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