Text 6505, 126 rader
Skriven 2008-05-04 15:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: MAGIC DILATANCY  8050
=================================
-=> Quoting Burton Ford to Glen Jamieson <=-

 
 gj->       Title: MUD CRAB OMELETTE
 gj->            1    ; Emu egg

 BF> [chuckle]  Let's see, Emu egg... maybe over there 
 BF> in the bushes?
 
 gj->       Crab- mud crab meat; cooked

 BF> [chuckle]  Let's see, Australian Mud Crab... maybe over there 
 BF> in that puddle?
 
 BF> I could substitute turkey eggs and crab dip.

 BF> [moving to keep my status as an Eat]
 
Nope! Making sound substitutions on the fly is the sign of an
intuitive cook and a prerequisite of becoming a GREAT CHEF!

Pretty soon you will be making things like:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apple Terrine of Foie Gras with Blackberry Sauce
 Categories: Fruit, Goose, Offal
      Yield: 4 Servings

           APPLE TERRINE:
      4 oz Foie gras (in one piece),
    Cleaned for low-heat
    Cooking
    1/2 ts Salt
    1/4 ts Saltpeter
 pn White pepper
 pn Sugar
 pn Nutmeg
      1 lg Apple (see Chef's Notes)
           BLACKBERRY SAUCE:
    1/2 c  Plus 1 tablespoon sugar
    1/2 c  Rendered foie gras fat,
    Melted and strained
    1/2 c  Balsamic vinegar
    1/2 pt Blackberries
           APPLE CHARLOTTE:
      6 sl Brioche, crusts removed and
           cut Into 1/2 inch strips of
           Equal length, Plus four
           1-3/4 inch rounds
      5    Granny Smith apples,
    Peeled, cored, and diced
    1/2 lb Butter, softened
      1 ts Cinnamon
      1 tb Sugar
    1/2 ts Clove
           Rendered foie gras fat
           GARNISH:
      1    Granny Smith apple, cut into
    Fine julienne
    1/2 pt Fresh blackberries
      1 bn Upland cress
    Special Equipment
    Melon baller
      4    Ring molds, 2-1/2 inches in
    Diameter

  Apple Terrine of Foie Gras with Apple Brioche Charlotte, Fresh
  Blackberry Sauce, and Upland Cress

  Apple Terrine: To increase the surface area of the foie gras,
  gently flatten it by applying pressure with your hand. Combine the
  salt, saltpeter, pepper, sugar, and nutmeg, and coat the foie gras
  with this mixture to cure. Wrap in plastic and refrigerate for 12
  hours.

  Preheat the oven to 325 degrees. With an even slice, cut off the
  top of the apple, about 1/4 inch from the crown, and carefully
  remove the core without breaking through the bottom. Using a melon
  baller, hollow out a deep, wide cavity inside the apple. Fill the
  apple with the cured foie gras, packing firmly, and replace the
  apple top. Place the apple in a baking pan filled with 1/4 inch of
  water, cover with foil, and bake for 10 to 15 minutes, until a
  knife pierced into the center comes out warm. Carefully remove the
  apple from the water, wrap in plastic, and chill for several
  hours.

  Blackberry Sauce: In a saucepan set over a low flame, combine the
  sugar and foie gras fat, stirring to form a thick mixture.
  Continue heating and stirring until most of the sugar is absorbed.
  Whisk in the balsamic vinegar and bring to a boil, watching
  closely because this mixture has a tendency to boil over. Remove
  from the heat. Mash the blackberries into the sauce by pressing
  them with the back of a spoon against the side of the pot. Strain
  and set aside.

  Apple Charlotte: Preheat the oven to 300 degrees. Lay the strips
  and rounds of brioche on a sheet pan and toast until lightly
  colored. In a baking dish, combine the apples, butter, cinnamon,
  sugar, and clove, and cook until tender, 30 to 40 minutes. Puree
  the apple mixture in a food processor, adding foie gras fat to
  taste.

  Service and Garnish: Line the insides of the ring molds with the
  strips of toasted brioche arranged vertically. Place a disk of
  brioche on the bottom of each. Spoon the apple puree into the
  charlotte molds, using the puree to hold the strips of brioche
  together, and gently warm in the oven. Unmold the charlottes on
  each of four plates. Top with some julienned apple. Gently heat
  the blackberry sauce and add the fresh blackberries. Spoon the
  sauce around the charlotte. Slice the apple terrine into quarters
  and place one slice on each plate. Garnish with upland cress or
  other baby greens.

MMMMM



Cheers

YK Jim


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