Text 36408, 101 rader
Skriven 2010-04-03 15:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Refreshing old 987
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> on the upscale side a bottle of truffle oil and on the
 JW> downscale side a bucket of Newfy cured navel beef.

 ML> And which provided more interest (if not enjoyment

The bucket of beef bits for sure. Part corned beef, part short ribs
and the both of both cuts and preparations combined.

 ML> Not what Foodie Nation wants you to know.

Well now I do know.

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     Title: Seared Sea Scallops With Chamomile Beurre Blanc
Categories: Scallops, French, Sauces, Herbs
  Servings: 1

      1    shallot, chopped
      1 TB white wine vinegar
    1/3 c  dry white wine
      1 TB dried chamomile flowers
      1 TB cream
      7 TB unsalted butter, cubed and
           cold, plus 1 tablespoons
      4 lg sea scallops

1. Begin with the beurre blanc. In a medium saucepan, place the
shallots, vinegar, wine, and chamomile. Bring to a low simmer, and
cook until liquid is just evaporated, on a low flame, careful not to
let it go so long that the pot burns.

2. Meanwhile, melt the butter in a small skillet over medium heat.
Season the scallops on both sides with salt and pepper. Sear each
scallop on the first side until it is golden brown and then flip
over, about 5 to 6 minutes in total, until the scallop is firm,
opaque, and just cooked through.

3. Once the reduction is "dry," either keep the flame on very low
heat, or take the pan off the heat altogether, using the residual
heat from the pan to melt the butter. Whisk in bits of butter a few
at a time, whisking continuously, so that as the butter softens, it
does not melt, but stays opaque and emulsifies. Strain the sauce.

4. Plate the scallops on a bed of beurre blanc. Garnish with some
fronds of chervil and a few dried chamomile flowers. Serves one as a
main, two as a starter. Double the recipe for larger servings.

Posted by Kerry Saretsky


  From: Serious Eats                    
 
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     Title: Chamomile By Kerry Saretsky
Categories: Herb, Info, French, sauces
  Servings: 1 text file

           Chamomile

Chamomile comes from the Greek meaning "earth-apple," apparently,
according to Wikipedia, because it grows close to the ground and has
an apple-like scent. I think such a moniker is unfair...there is
nothing in the world that smells or tastes like chamomile. It is
delicate, but also intensely, almost Victorian-ly virginal and
innocent. Not too heady, like some flowers, and certainly not sweet
or fruity. 

This week I put the whole dried flowers to work in a beurre blanc.
Beurre blancs are both velvety and tangy, and I wondered if the
chamomile would matte-ify its pervasive acidity. It did, bringing a
certain mellowness into a stubborn, old, and tangy sauce. The sweet
scallops are the sugar to the chamomile beurre blanc tea, as the
sauce pools in ravines of the seared, splintering, cliff-face
scallops. It's fancy, but quite easy, and brings a sort of
restaurant tinkering to the home hearth.

Posted by Kerry Saretsky,
French Revolution Food and
French in a Flash series for Serious Eats.


  From: Serious Eats                    
 
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Cheers

YK Jim


... "Don't Ask Don't Tell" Proposed for Republican Party

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