Text 15935, 114 rader
Skriven 2011-09-22 08:44:00 av Dave Drum (55128.cooking)
  Kommentar till text 15907 av MICHAEL LOO (1:123/140)
Ärende: Snot Pods
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> I was just slurping down a cup of gumbo and thinking how
 ML> anyone could not like okra. Or fish for that matter.

 DD> Okra has little flavour and much sliminess

 DD> Pickled it has the flavour of the pickling juice and
 DD> not much else to offer.

 ML> You can say that about cucumbers, eggs, pig feet, watermelon,
 ML> and so on.

I suppose that's correct to some degree. Although the textures of cucumbers,
pig's feet, eggs, etc. are more pleasing than that of okra.
 
 ML>  Deep fried it has the flavour of the hot oil in
 DD> which it was cooked and some of the spices/herbs in the coating and
 DD> little to offer of its own.

 ML> Potatoes, spinach, and skinless breasts, just naming things
 ML> I've eaten in recent months.

Deep fried tatties have a potato flavour that is not entirely submerged under
the flavour of the frying oil. And, as I seldom do more than salt on fried
spuds .... I've not had deep fried spinach so cannot speak to that. But,
something singularly flavourless as a modern day skinless, boneless chicken
breast *needs* all the flavour help it can get. I have often thought when
seeing the claim of (originally Van Kamp's) "Chicken of the Sea" on a tuna can
- "What an insult to tuna!" StarKist's "Sorry Charlie" is much more
descriptive,  and fair to tuna IMO.

 DD> Even its (alleged) thickening properties in Cajun Gumbo are trumped by
 DD> a good roux and file' powder. And spare me the reminder that in Bantu
 DD> gumbo is the word for okra. I already knew that and care not one whit,
 DD> jot or tittle.

 ML> Motion sustained. But only because I didn't think you needed
 ML> to be reminded.

 ML> Salsa verde
 ML> cat: sauce, airline
 ML> servings: 4

 ML> M's note: Ms. Adler has a peculiar and interesting take
 ML> on cooking. I think her chapter on boiling water is
 ML> largely wrong, but it's worth reading. I think it may
 ML> be available at usairwaysmag.com

She certainly does - I'd call the recipe you posted more of a pesto than a
salsa.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Pesto Chicken
 Categories: Sauces, Poultry, Dairy
      Yield: 4 servings
 
      7 lb Roasting chicken

MMMMM---------------------------PESTO-------------------------------
      2 c  Fresh flat-leaf parsley
      2 tb Toasted pine nuts
  1 1/2 tb Grated Parmigiano-Reggiano
      1 ts Extra-virgin olive oil
    1/4 ts Salt

MMMMM---------------------------GRAVY-------------------------------
      3 tb Dry white wine
    3/4 c  + 2 tb chicken broth
      2 tb All-purpose flour
      3 tb Whipping cream
 
  Fresh basil sprigs
  
  Pat chicken dry. Slide hand between chicken skin and meat
  over breast and legs to form pockets. Reserve 1 tablespoon
  pesto for gravy; spread remaining pesto under skin and
  over breast and leg meat of chicken, in cavity of chicken
  and over outer skin. Tie legs together to hold shape. Tuck
  wings under body. Place chicken in large roasting pan.
  
  Preheat oven to 450øF/230øC. Roast chicken 15 minutes.
  Reduce oven temperature to 375øF/190øC and roast until
  juices run clear when chicken is pierced in thickest part
  of thigh, basting occasionally with pan juices, about 1
  hour 15 minutes. Transfer chicken to platter.
  
  Pour pan juices into glass measuring cup; degrease. Add
  wine to roasting pan and bring to boil, scraping up any
  browned bits. Add wine mixture and any drippings from
  platter to pan juices. Add enough broth to measure 1 cup.

  Transfer to heavy small saucepan. Combine 2 tablespoons
  broth and flour in bowl; stir until smooth. Add to
  saucepan. Bring to boil, whisking constantly. Boil until
  reduced to sauce consistency, stirring often, about 5
  minutes. Mix in cream and reserved 1 tablespoon pesto.
  Season with salt and pepper. Garnish chicken with basil.

  Serve with gravy.
 
  Serves 4
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... No, I don't take soup. You can't build a meal on a lake. - Elsie de Wolfe
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