Text 11030, 101 rader
Skriven 2011-05-19 23:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: TIPPING
===============
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> I never was interested in shuffleboard. 
 HN> Pool however paid a lot of dividends for me!

I liked pool but never became proficient enough. At least I knew
that.

 HN> Also played billiards and snooker.

Snooker was the main game in Canada at least in the 60s.

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

      Title: Moules Aux Epinards (Languedoc) Mussels with Spinach
 Categories: French, Mussels, Cheese, Wine
      Yield: 6 Servings

      4 c  Dry white wine
      4    Shallots; chopped
  2 1/2 lb Spinach, tough stems removed
    Thoroughly washed
 pn Saffron threads, crumbled
      3 tb Tepid water
      2 c  Fish broth
      2 tb Beurre manie
      2 tb Unsalted butter
    Salt and freshly ground
    Black pepper to taste
      2 oz Gruyere cheese, grated

  This rustic housewife's preparation has roots in the Menagier de
  Paris, a French aide-memoire, a bourgeois household reminder book
  written at the end of the fourteenth century, where one finds
  mussels seasoned with saffron. But the mixture of mussels,
  saffron, and spinach is familiar in Languedoc where one home
  preparation is known as boui-abasisso d'espinarc, a spinach
  bouillabaisse that is finished with grated Gruyere cheese as in
  this recipe. If you were to make this preparation in Languedoc you
  would be told that your mussels should come from Bouzigues in the
  L'Etang de Thau. 6 pounds mussels, debearded and thoroughly
  scrubbed

  Soak the mussels in cold water to cover for 2 hours to purge them
  of any grit. Pour 2 cups of the wine and half the shallots into a
  large pot and bring to a boil. Add the drained mussels and cook
  over medium-high heat until they have just opened, about 8 to 10
  minutes, using a long handled wooden spoon to turn them. Remove
  the shells from the pot and begin removing the mussels from their
  shells. Set aside. Discard any mussels that remain tightly shut.
  Strain the mussel broth through a double thickness of cheesecloth
  to remove any lingering grit and set aside. You will have about 3
  cups of mussel broth. If you don't, as may occur with cultivated
  mussels, add water to the existing broth to reach 3 cups.

  Place the spinach leaves with only the water adhering to them from
  their last rinsing in a large pot, cover, and wilt over medium-
  high heat, about 5 minutes. Drain well by pressing the spinach in
  a strainer with the back of a wooden spoon. Chop coarsely, and set
  aside. Steep the saffron in the tepid water.

  Place the remaining 2 shallots with the remaining 2 cups wine in a
  medium-size saucepan and reduce the wine by two-thirds over high
  heat. Tilt the pan occasionally to aid in the reduction and scrape
  down the sides with a wooden spoon. Add 1 1/ 2 cups of the mussel
  broth (freeze the rest for another use) and all of the fish broth.
  Reduce the heat to medium-low and simmer for 25 minutes.

  Add the saffron and its soaking water and the beurre manie to the
  saucepan. Stir to mix well and continue to simmer over medium-low
  for another 40 minutes. Strain through a kitchen strainer. You
  should now have 1 cup of enriched sauce.

  Preheat the oven to 500 degrees F. In a large skillet melt the
  butter over medium-high heat, add the spinach, season with salt
  and pepper, and cook for 5 minutes, stirring occasionally.

  Transfer the spinach to the center of a baking pan. Surround the
  spinach with the mussels. Cover both with the saffron sauce and
  Gruyere. Place in the oven until the cheese is melted and some
  black specks appear, about 10 minutes, and serve very hot.

  Note: To make beurre manie mash together 2 tablespoons of room
  temperature unsalted butter with 2 tablespoons of flour until a
  paste.

  Recipe posted by Josefina

MMMMM


Cheers

YK Jim


... Falling from the roof of a building won't kill you.  Landing might.

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