Text 9714, 101 rader
Skriven 2008-06-28 00:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: cholesterol
===================
-=> Quoting Carol Shenkenberger to Ruth Hanschka <=-
                                                            
 > I didn't know there was such a thing as too much butter.

 CS> Oh there is if you have cholestrol problems!  I generally try to stick
 CS> to 2 TB max in anything and make up the difference with olive oil.
 
Don't forget cheap old, neutral tasting canola oil when you don't
want an olive oil flavour. Canola is the highest in poly-unsturates
of the common oils, while olive oil is the best for lots of mono-
unsaturates. Both are "healthy" oils.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alo-Balo Polo (Steamed Rice w/Sour Cherries & Chicken
 Categories: Middle east, Persian, Chicken, Rice, Fruit
      Yield: 6 servings
 
      4 c  Cherries, sour; fresh, ripe,
           ;pitted (about 2 pounds)
      6 tb Sugar
    1/4 c  Olive oil
  2 1/2 lb Chicken
      1 ts Salt
      1 md Onion; peeled and cut into
           ;1/8 inch thick slices
    1/2 c  Water
      2 c  Rice, Iranian; imported or
           ;other uncooked long, soaked
           ;and drained
      8 tb Butter; melted
    1/4 ts Saffron threads; pulverized
           ;with a mortar and pestle or
           ;the back of a spoon, and
           ;dissolved in 1 tablespoon
           ;warm water

  Combine the cherries and sugar in a 2 to 3 quart saucepan, and,
  stirring gently, bring to a boil over high heat.  Reduce the heat
  to low and simmer uncovered for 2 or 3 minutes, or until the
  cherries have softened somewhat and given off most of their
  liquid.  Remove from the heat.

  In a heavy 3 to 4 quart casserole, heat the olive oil over
  moderate heat until a light haze forms above it.  Pat the chicken
  completely dry with paper towels and sprinkle it inside and out
  with salt. Brown the chicken in the hot oil, turning it frequently
  with a large spoon or tongs and regulating the heat so that the
  bird colors quickly and deeply without burning.

  Place the chicken on a plate and add the onion slices to the oil
  remaining in the casserole.  Stirring frequently, cook for about
  10 minutes, or until the slices are richly browned.  Return the
  chicken and all of the juices which have accumulated on the plate
  to the casserole, add the « cup of water and bring to a boil over
  high heat. Reduce the heat to low, cover tightly and simmer for
  about 30 minutes, or until the chicken is tender.

  Transfer the chicken to a plate, set aside 2 tablespoons of the
  cooking liquid and discard the onion slices.  When the bird is
  cool enough to handle, cut it into 6 or 8 serving pieces.

  Meanwhile, bring 6 cups of water to a boil in a heavy 4 to 5 quart
  casserole with a tightly fitting lid.  Pour in the rice in a slow,
  thin stream so the water does not stop boiling.  Stir once or
  twice, boil briskly for 5 minutes, then drain the rice in a sieve.

  Pour the reserved chicken cooking liquid and 4 tablespoons of the
  melted butter into the casserole and stir them together.  Add half
  of the rice and, with a spatula or spoon, smooth it to the edges
  of the casserole. Cook uncovered over moderate heat for 5 minutes,
  then remove the casserole from the heat and add the chicken and
  half of the reserved cherries. Spread the remaining rice on top
  and pour in all the remaining cherries and their cooking liquid.
  Cover tightly and cook over low heat for 15 to 20 minutes, or
  until the rice is tender.

  To serve, spoon about a cup of the rice into a small bowl, add the
  remaining 4 tablespoons of melted butter and the dissolved saffron
  and stir until the mixture is bright yellow.  Place a layer of
  rice on a heated platter.  Arrange the chicken on top of it, cover
  the chicken with the remaining rice and cherry mixture.  Sprinkle
  the saffron rice on top. With a metal spatula, lift the rice crust
  from the bottom of the casserole and arrange small pieces of it
  around the edge of the platter.
  
  Source: Time Life Series: Middle Eastern Cooking  "circa  69"
  MMed by: earl.cravens
  Area: International Cooking
 
MMMMM


Cheers

YK Jim


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