Text 692, 74 rader
Skriven 2008-01-13 19:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Re: Kobe beef re-visited
================================
-=> Quoting Barbara Mcnay to Jim Weller <=-

 > I have no problems with the geese, but I do with veal
 > and I'm hugely ambivalent about Kobe beef.

 BM> I take it you like foie gras.

I do although I probably don't have it more than once a year as it
is VERY expensive.

 BM> How does it differ from an ordinary goose liver?

So fatty that it is buttery soft with a very mild and delicate liver
taste.

 BM> And what is unnatural about the way veal is raised?

They are kept in cages so they can't exercise so that they gain
weight fast, stay tender and their flesh stays whitish pink.
Pastured veal is less delicate and more beef-like.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Veal Chops with Caramelized Onion and Stilton Sauce
 Categories: Veal, Sauces, Cheese, Fruit, Onion
      Yield: r Servings
 
      5 tb Unsalted butter
      2 lg Onions; halved, thinly
           -sliced
      1 tb Sugar
      1 ts Dried thyme
    1/2 c  Unsalted beef broth
      1 c  Crumbled Stilton cheese
      4    Veal chops; (1/2-inch-thick)
      3 tb Sherry wine vinegar
    1/4 c  Dried currants
 
  Melt 3 tablespoons butter in heavy large skillet over medium heat.
  Add onions, sugar and thyme. Season with salt and pepper. Cook
  until onions are tender and golden brown, stirring frequently,
  about 35 minutes. Transfer 1/2 cup onions to blender; transfer
  remaining onions to bowl. Add broth to same skillet and bring to
  boil, scraping up any browned bits. Add broth and 1/2 cup cheese
  to blender. Puree until smooth.
  
  Melt 1 tablespoon butter in heavy large skillet over medium-high
  heat. Season veal with salt and pepper. Add veal to skillet and
  cook to desired doneness, about 2 minutes per side for
  medium-rare. Transfer veal to plates; keep warm. Add vinegar to
  skillet; bring to boil, scraping up any browned bits. Add sauce to
  skillet and cook until heated through. Whisk in remaining 1
  tablespoon butter. Season with salt and pepper.
  
  Meanwhile, combine currants and reserved onions in heavy small
  saucepan and cook over medium-low heat until heated through.
  
  Spoon sauce over veal. Top with onion-currant mixture and sprinkle
  with remaining 1/2 cup cheese.
  
  Bon Appetit May 1993
  
 
MMMMM


Cheers

YK Jim


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