Text 38362, 84 rader
Skriven 2010-05-28 07:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: room temperature
========================
-=> Quoting Hap Newsom to Lee Lofaso <=-

 -> started dropping on the floor.

 HN> Might be the difference between, "room" temperature
 HN> in Louisiana in May, and room temp in Yellowknife in May!

Something like that. Either that or those Cajun kids are complete
wuzzes and can't hold their liquor worth squat.

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

     Title: Asparagus + Brown Butter Vinaigrette
Categories: Vegetables, Sauces
  Servings: 4

      3 TB unsalted butter
      2 TB good olive oil
      2 TB Meyer or regular lemon
           juice
      1 TB white wine vinegar
      1    shallot, minced
           salt and pepper to taste
  1 1/2 lb fresh asparagus

I recently stumbled on an essay called The Power of the Hot
Vinaigrette in Michael Symon's new cookbook. "Cold vinaigrettes are
excellent," he writes, "but add one to the hot pan you've sauteed
some shrimp in, and the blended acid and oil will pick up all the
flavor of the bits of protein and sugars that have stuck to the
pan." He advocates for pan sauces to be vinaigrette-based, rather
than stock-based.

The vinaigrette idea is brilliant. A technique to make sauces
lighter, more balanced, and easier. I can appreciate a classic
French sauce--I've made plenty of them in culinary school--but it's
rich for the average meal. How much more exciting is a
flash-in-the-pan sauce that hits you with acidity and flavor?

I found the recipe in Weir Cooking in the City, from Joanne Weir,
former cook at Chez Panisse.

Asparagus with Brown Butter Vinaigrette

Combine the shallot and white wine vinegar in a small bowl and allow
the shallot to sit, which will mellow it a little.

Snap off the woody ends of the asparagus and wash them. Bring a pot
of water with a steaming basket insert to boil and steam the
asparagus until just tender but still with a gentle bite, just a few
minutes.

In the meantime, in a small saucepan melt the butter over medium
heat until it begins to foam.  Stir and watch the butter carefully,
scraping up any milk solids that stick to the bottom of the pan
(they will look a bit like sand) until the butter becomes nutty and
golden brown. Do not let it turn black and bitter.

Once the butter is the right color, add the olive oil then lemon
juice directly to the pan, which will drastically lower the
temperature and halt the butter from going too far.  Whisk
vigorously to create an emulsion, then whisk in the shallot/vinegar
combination. Season to taste with salt and pepper.

Serve the asparagus with the vinaigrette.

by Blake Royer

From: The Paupered Chef
 
MMMMM-------------------------------------------------
  

Cheers

YK Jim


... By 2110 99% of today's population will be wiped out
... And replaced by a new race of "descendants".

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