Text 3822, 81 rader
Skriven 2008-03-14 12:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Burt's Sharp 976
========================
 ml-> to a bar and had two Heinekens and cheese and crackers
 ml-> instead (had extra pills), the cheese being Cabot Sharp
 ml-> in little 1-oz plastic-wrapped slices and, as it turns out,
 ml-> not sharp in any way, shape, or form.
 BF> I have had Cabot Sharp, and I concur.   Even the corners are rounded.

NTF.

 -=> Burton Ford said to Glen Jamieson <=-
 GJ> It is a well-known fact that the quality of food served in
 gj> restaurants with topless waitresses is quite appalling
 JW> That's so true..... or at least, that's what I've been told.
 -> You can sometimes come across the oddest things in strip joints.
 BF> I assume that's Aussie for Steak House?

NT_R_F.

Congratulations, btw, on surviving being hit by an 18-wheeler.

BONE MARROW FLAN WITH STEAK (misnomer)
cat: main, beef
Yield: 8 servings

8 2-inch beef marrow bones
1/2 c minced shallots
1 c dry red wine
3/4 c heavy cream
2 lg eggs
salt and freshly ground black pepper
1 1/2 c milk
8 boneless sirloin strip steaks (10-12 oz each)
Kosher salt

The bones should be smooth and cylindrical for the most
attractive appearance. Cut ends to expose the marrow.
Chill bones at least 1 hr. Using a long thin knife, cut
around the inside surface of the bone and push out the
marrow in one piece. Place marrow in a bowl of cold
water, and refrigerate at least 3 hr and up to 24 hr.

While marrow is refrigerated, place empty bones in a pot
and cover with water. Simmer until all the fat and meat
scraps can easily be scraped away, about 2 hr. Remove
bones from water, scrape them clean and set aside.

To prepare flan: In a small nonreactive saucepan, combine
shallots and wine. Bring to a simmer, and cook until
almost all the wine has evaporated, about 30 min. Remove
from heat, and allow to cool. In the container of a
blender or food processor, combine cream, eggs and
shallot mixture. Puree until smooth. Season to taste.
Strain through a fine strainer, and set aside.

Preheat oven to 300F. Place teakettle of water over high
heat to bring to a boil. Wrap one end of each bone tightly,
first with plastic wrap, then with foil. Stand each bone up
in a deep roasting pan with the foil on the bottom. Pour
the flan mixture into the bones, filling them up halfway.
[Then empty water from kettle into the pan, I think,
even though the recipe doesn't say.]
Cover pan with a lid or heavy-duty foil, and place in oven.
Bake 45 min. Remove from the oven but keep in the pan.

Prepare a hot grill or broiler. Remove marrow from water,
and cut into slices 1/2" thick. Grill or broil the steaks
to taste. While steaks are cooking, place milk in a small
skillet over low heat and bring to a slow simmer. Add
marrow slices, and poach until the surfaces are smooth
and they are heated through, about 5 min.

To serve, place each steak on a plate. Carefully remove
the foil and plastic from each bone, and place a bone,
flan side down, on each plate. Fill the empty top halves
of each bone with the marrow slices. Serve immediately.

Adapted from Judson Grill
NY Times 9-16-98

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