Text 4906, 75 rader
Skriven 2008-04-04 06:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: music 97
================
 CS> Oh the name for the local one seems to be 'Vriginia Symphony' or
 CS> something really close to that.

I'll look it up. I really doubt that they would pay enough to
entice me down, though. Arkansas is barely worth it even with
free room and board and air.

 On the foodie event, I'll have to
 CS> check but I think I missed it.  oops.

Bummer.

 CS> I go for 'not worth my neck'.  Saw another just today enroute to the
 CS> chiro appointment.  Fool driving at best 5 feet off the tailpipe of a
 CS> truck.  You could see the frustrated driver trying to get him to back
 CS> off. 

Of course it's not worth one's neck unless one's really desperate,
and I have no desire to see anyone's offal spread across the road.
But it does save gas.

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

     Title: Roast Marrow Bones & Parsley Salad
Categories: Beef, Veal, Offal
  Servings: 4

      8    3-inch center-cut pieces of
           veal or beef marrow bone
    2/3 c  very coarsely chopped
           Italian parsley leaves
      1    shallot, shaved or very
           thinly sliced
  1 1/2 ts small capers
      1 TB plus 1 teaspoon extra virgin
           olive oil
  1 1/2 ts lemon juice
           Fine sea salt and freshly
           ground black pepper
           Coarse sea salt, preferably
           fleur de sel, for garnish
           Toast, as needed

Soak the marrow bones in cold salted water about 8 hours to purge them
of any blood, changing the water a couple of times.

For a neater presentation, simmer the marrow bones gently in boiling
salted water for 10 minutes. While the bones are hot, cut or scrape off
the cartilage that clings to the outside to leave as clean a surface as
possible. Chill the poached bones until you are ready to roast them.
(Henderson does not take this step, and it is optional.)

Preheat the oven to 450. Put the marrow bones, cut side up, in an
ovenproof skillet. Roast until the marrow is loose and softened but not
melted, 15 to 20 minutes.

While the bones roast, combine the parsley, shallot and capers in a
bowl. Whisk together the olive oil, lemon juice, and salt and pepper to
taste.

Divide the bones among 4 plates. Toss the parsley salad with just enough
dressing to coat the leaves lightly, then divide the salad among the
plates. Pass the coarse salt and toast at the table.

Diners should spoon the softened marrow over toast, then sprinkle it
with coarse salt and top with a few leaves of parsley salad.

Adapted from "The Whole Beast: Nose to Tail Eating" by Fergus Henderson

From: Shantihhh To: Gastronomique@yahoo

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