Text 4289, 99 rader
Skriven 2008-03-24 14:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: oysters 28
======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Title: Little Pigs in Blankets
 JW> The ultimate in oystery-bacony simplicity.

 ML> My thoughts exactly. You're beginning to sound like Clean Dave,
 ML> only he might have said "goodness" instead of "simplicity."

Well sometimes simplicity = goodness.

Certainly not the case with this rather daunting recipe which may
well be good but is certainly not simple...

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

     Title: Quail And Foie Gras Terrine With Waldorf Salad Pt 2
Categories: French, Quail, Offal, Salads
  Servings: 8

           Method

Quail and Foie Gras Terrine with Waldorf Salad and Toasted Country Bread

For the Terrine (makes 2 terrines/24 portions): Dice the chicken
meat, lardo and pancetta and freeze. In a pan, sweat the onion,
truffle and truffle juice in butter to color lightly. Season well.
Add pistachio, breadcrumbs, sage, thyme, chives, and parsley. Chill
and reserve. Place frozen diced meat in a food processor and puree,
adding egg whites and slowly incorporating all of the cream. Season
well and transfer to a bowl. Fold in the diced foie gras and the
onion-truffle mixture, and place in a piping bag. Cut caul fat into
12-inch by 8-inch rectangles and spread tightly on a clean, dry
surface. Season quail breasts and place on the bottom end of the
8-inch wide section of caul fat. Cut a ¾-inch hole in the end of the
piping bag and pipe enough farce to equal the proportion of quail
breasts. Arrange the quail eggs end-to-end in the middle and pipe
enough farce to cover. Roll tightly with the caul fat, cutting and
folding over the sides to form a thick, sausage-like shape, and
season well. Repeat with remaining farce and place finished rolls on
a roasting pan fitted with a rack. Roast in a convection oven at
225 F until the internal temperature of the terrines reach 140 F.
Cool at room temperature and refrigerate. The following day, roast
in a non-stick pan with olive oil to color well on all sides.
Cryovac the terrines and refrigerate up to 5 days.

For the Farce "Au Gratin": Clean livers and foie gras, season well,
and refrigerate. In a heavy pan over high heat, sear foie gras,
cooking to medium rare. Drain well and reserve fat. In the same pan,
heat reserved fat and sear chicken livers, cooking to medium rare.
Add brandy and reduce. Place livers, foie gras and butter in a glass
bowl and cover. Season and puree in food processor. Strain mixture
through a fine drum sieve into a bowl and refrigerate overnight.

For the Maple Gelee: Dissolve salt in water, add maple syrup, and
simmer. Bloom the gelatin separately in cold water, place into pot
with maple syrup, and dissolve. Strain and refrigerate 2 hours. Cut
into 1/2-inch cubes and reserve chilled.

For the Pickled Grapes: Blister grapes under a hot salamander. In a
large pot, combine the rest of the ingredients with water and bring
to a boil. Add grapes and let cool.

For the Vinegar Syrup: Place the vinegar and sugar in a non-reactive
pot and simmer. Reduce to 4 Tablespoons, and reserve chilled.

For the Apple Vinaigrette: Juice the 6 apples, saving the juice and
discarding the puree. In a pot, add juice and remaining apples and
cinnamon and reduce to 1/3 of the volume. Chill and place in
blender. Add mustard and egg yolks and blend until smooth. Add
vinegar and oil to blender, and emulsify until thick. Season and
reserve chilled.

For the Waldorf Salad: Julienne the apples, celery roots and stalks,
and toss in a bowl with grapes and walnut pieces. Add the celery
leaves, parsley leaves and radishes. Season and dress with the
vinaigrette.

For the Croutons: Toast the croutons until golden brown and reserve.

To Assemble and Serve: Slice the terrine into even 1/2 inch pieces,
brush lightly with olive oil, season, and place on serving plate.
Dress the salad and arrange on plate along with a square of maple
gelee, a candied nut, and pickled grapes. Spread 1-2 Tablespoons of
the "farce au gratin" onto a crouton and broil until light brown and
hot. Arrange crouton on plate and serve.

Chef Alessandro Stratta of Alex in Las Vegas, NV
Adapted by StarChefs.com December 2007
                    
MMMMM-------------------------------------------------

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)