Text 846, 59 rader
Skriven 2008-01-18 17:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: tastes 696
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 ML> I've drunk some awful (alcoholic) things in the company of
 ML> Kevin #1     
 JW> And he brought out his very best! [g]

He offered some wondrously nasty liquids, but to be fair managed
to pull out some fortified wines of his own manufacture that
could have - if circumstances had been different - rivaled those
of the famous makers. His Marsala, for example, tasted real.

 ML> but would be grateful for the acquaintance of Kevin #2.
 JW> He's an interesting guy. I've spoken of him before, usually in the
 JW> context of New Year's Eve parties. A chartered accountant who likes
 JW> racing huskies.

Not my type. Although I had dinner last night with a couple of
financial consultants and a tax lawyer.

 JW> second growths that are almost as good as first but priced at a
 JW> discount.

My type. Bearing in mind of course that second growths are seldom
to be had at a substantial discount these days. When I was a
child, even firsts were affordable (costing maybe 3-5 times what
an average bottle would cost), and seconds were perhaps a dollar
or two off that pace; now the seconds cost 10-20x what a normal
wine costs, and the firsts maybe 30 or 50x depending on whether
Mr. Parker gave the thumb up or not.

BRUSSELS SPROUTS AND CHANTERELLES
cat: veg
serves: 4

2 Tb maple syrup
1/4 lb bacon, cut crosswise into 1/4" slices
1 sm sprig rosemary
1/2 ts crushed black pepper
1 c heavy cream
3 Tb extra virgin olive oil
2 shallots, chopped
1/2 lb chanterelle mushrooms, chopped
20 brussels sprouts, trimmed and thinly sliced crosswise.

1. In a small saucepan, bring the maple syrup to a boil. Add half the
bacon, rosemary and black pepper; cook for 1 min. Add cream, and
reduce by half. Remove from the heat, and strain through a fine sieve
into a bowl. Taste and adjust seasoning. Reserve until needed.

2. Place a big saute pan over md-high heat. Add olive oil, then
shallots. Cook for 1 min. Add chanterelles and remaining bacon, and
saute until chanterelles are soft, about 3 to 5 min. Add sliced
brussels sprouts, and cook until slightly soft but still crunchy,
about 3 min. Add reserved sauce, and stir to combine. Spoon into a
serving dish, and drizzle with pan sauce. Serve.

:NY Times 11/17/99; adapted from Bill Schutz of Waterloo Brasserie

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