Text 7564, 103 rader
Skriven 2008-05-22 09:42:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Yeasties
================
-=> RUTH HANSCHKA wrote to RUTH HAFFLY <=-

 RH> If working with yeast past its use-by date, I always proof
 RH> it first just in case.

You might well make a practice of ALWAYS proofing your yeast. No matter the
date you will sometimes get yeast that just doesn't want to get friendly with
the other yeasties and reproduce.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rack Of Lamb W/Swiss Chard
 Categories: Lamb/mutton, Greens, Wine
      Yield: 8 servings
 
MMMMM--------------------------FILLING-------------------------------
    1/2 c  Sweet (red) vermouth
    1/2 c  Golden raisins
      1 md Onion; chopped
      2 tb Extra-virgin olive oil
      2 lg Bunches green Swiss chard (1
           - lb Total), stems & center
           - ribs reserved for another
           - use and leaves coarse
           - chopped
      2 tb Pine nuts; toasted

MMMMM----------------------------LAMB---------------------------------
      4    (8-rib) frenched racks of
           - Lamb (each about 1 1/2
           - lb), trimmed of all but a
           - thin layer of fat
    1/2 c  Dijon mustard
      2 ts Fine chopped thyme
      1 ts Fine chopped rosemary
 
  Equipment: kitchen string
  Accompaniment: roasted red peppers
  
  Your subconscious will register "early spring" with this
  combination of double-thick lamb chops and earthy, grassy
  Swiss chard. Perfect for Easter dinner, the dish is heightened
  by the tang of Dijon mustard and the subtle sweetness of plump
  golden raisins.
  
  Make swiss chard stuffing:
  
  Bring vermouth and raisins to a boil in a small saucepan,
  then remove from heat and let steep until raisins are soft
  and plump, about 15 minutes.
  
  Cook onion in oil in a large heavy skillet over medium-low
  heat, stirring occasionally, until onion is tender but not
  browned, 5 to 8 minutes.
  
  Add chard, raisins with any remaining vermouth, 1/2 teaspoon
  salt, and 1/4 teaspoon pepper and cook over medium heat,
  turning chard constantly with tongs, until chard is tender
  and liquid has evaporated, about 12 minutes. Transfer to a
  bowl and stir in nuts, then cool.
  
  Prepare lamb:
  
  Cutting as close to bones as possible, make 1 long incision
  to separate meat of each rack from bones, stopping 1/2 inch
  from bottom (do not cut all the way through).
  
  Roll meat away from bones to create a long opening, then
  season inside with salt and pepper and fill with stuffing.
  Roll meat back over stuffing, then tie meat to bones with
  string (between every 2 ribs).
  
  Preheat oven to 400°F with rack in middle.
  
  Stir together mustard, thyme, and rosemary and spread over
  both sides of each rack. Put racks of lamb in a large shallow
  heavy baking pan, pairing racks so that they stand up with
  their bones interlocking but leaving space between them at
  base.
  
  Roast lamb until an instant-read thermometer inserted into
  center of meat (do not touch bone) registers 130°F for med-
  rare, 25 to 35 minutes. Let stand, loosely covered, 15 min.
  
  Cut each rack into 4 double chops, discarding string, and
  serve on top of roasted red peppers.
  
  Cooks' note: Stuffing can be made 1 day ahead and chilled,
  covered.
  
  Gourmet | March 2008
  
  Makes 8 servings
  
  Meal Master Format by Dave Drum - 28 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Butcher backs up into meat grinder. Gets a little behind in his work!!!
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