Text 16165, 138 rader
Skriven 2011-09-30 12:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: pleasant things 979
===========================
 ML> Salt is not needed in baking. Just use less yeast.
 NB> There certainly are a lot of ideas floating around... I tend to really
 NB> scant the salt when I bake, but I've never known it to need less yeast
 NB> thereby...  ;0

Patience!

 ML> Maple-glazed bacon
 NB> I noted that you had quite a few variations on that theme going for a
 NB> while... :)  Some sweeter, some spicier... all rather interesting.  :)

And amusing, I thought.

 NB> Of course, bacon is good, even without the maple...  But it did make
 NB> me think about getting another jar of the maple-glazed walnuts, next
 NB> trip up to the Pond... (G)

Definite yums they were.

 NB> ... Don't question authority...it doesn't know either.

That's precisely the reason to question it!

--

 NB> Reminds me a bit of a place here in Rochester... Palmer's Fish, still
 NB> run by the Palmer family... a fish market turned restaurant-supply and
 NB> eat-in (informal) restaurant itself.

Sounds about right. AA Seafood has more bar and convenience store
about it than restaurant supply, but the market and restaurant
part clicks.

 I've wandered in there once,
 NB> having heard good things of it, but didn't see anything that grabbed
 NB> me, and I was on fairly short time, so still haven't tried out their
 NB> offerings and don't know how good or bad they actually are.  

As here, certainly the ingredients will be good, though who knows
about the execution.

 ML> Gail and Dale ordered one fish and chips and one fish without
 ML> chips - this gave them enough fish (cod - I looked up the skin
 ML> pattern on the Internet and was surprised, because the texture
 ML> to me seemed to be more like hake) for 2 1/2 and enough fries
 NB> Curious... did you look it up right there at the place, or later...? 
 NB> (Having visions of MLoo opening up the laptop right there and doing
 NB> the research... [g])

The laptop was in the car at the time.

 ML> for 3. I was of course the beneficiary of the surplus - a
 ML> sizable chunk of pretty nice, delicate fish in a less nice,
 ML> less delicate cornmeal batter, plus some fries that were a little
 ML> limp but tasted quite potatoey and were good with malt vinegar.
 NB> Edible, anyway... ;)

Well more than edible. There are dishes where a crust is used
to protect a food and is meant to be peeled off before the dish
is consumed (pottery chicken and the French pastry-covered
equivalents, and blondes in a cake, for example), and that's
what Gail did. The fish itself was done nicely, and as it's a
fish market, I suppose that's what one should expect.

This dish was originally one such, but people insisted on eating
the crust, so it evolved into a fancy puff pastry thing.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Salmon Coulibiac
 Categories: Fish/sea, Russian
      Yield: 10 servings

      2    (15xl2-inch) sheets puff        1 1/2 lb Poached salmon, boned and
           -pastry                                  -flaked, chilled
           Rice Filling, chilled               1    Egg
           -(recipe follows)                   2 ts Half and half
           Mushroom-Spinach Filling,           2    (lOx4-inch) sheets puff
           -chilled (recipe follows)                -pastry

  Salmon coulibiac is a traditional Yule holiday dish in Russia because it
  looks like a present: red (salmon) and green (spinach), all gift-wrapped in
  puff pastry. This dish would also be ideal on a New Year's Eve or Twelfth
  Night buffet. Here's a salmon coulibiac from Just Off Melrose caterers in
  Hollywood.

  Cucumber-Dill Sauce (recipe follows)

  Place 2 (15xl2-inch) puff pastry sheets side by side on floured board. For
  each puff pastry, spoon 1/4 Rice Filling evenly over center of each pastry.
  Add Mushroom Spinach Filling evenly on top of rice mixture. Distribute
  flaked salmon evenly over mushroom mixture. Top each with remaining Rice
  Filling.

  Beat egg with half and half in small bowl to make egg wash. Brush edges of
  pastry with egg wash. Fold pastry lengthwise, overlapping edges. Tuck ends
  to seal. Turn over, seam-side down, onto greased baking sheet. Make cutouts
  from remaining (lOx4-inch) puff pastry sheets, using pastry cutters. Place
  on top and sides of pastry roll. Make vent in center of roll and brush
  entire surface and cutouts with egg mixture. Bake at 350 degrees 45
  minutes, or until golden brown. Remove and allow to cool 10 minutes before
  slicing. Serve hot or at room temperature with Cucumber Dill Sauce. Makes
  about 10 servings.

  Rice Filling

  2 tbs butter 1/2 cup chopped shallots 2 cloves garlic, minced 3 cups cooked
  rice 1 bunch fresh dill, chopped

  Melt butter in skillet over medium heat. Add shallots and garlic. Saute
  until shallots are tender. Add rice and dill and mix well.

  Mushroom-Spinach Filling

  1/4 cup butter 1 onion, chopped 1/2 pound mushrooms, sliced 1/4-inch thick
  1 (IO-ounce) package frozen chopped spinach, thawed and squeezed dry Salt,
  pepper

  Melt butter in small skillet. Add onion and saute until tender, about 1
  minute. Add mushrooms and spinach and cook 3 minutes. Season to taste with
  salt and pepper.

  Cucumber-Dill Sauce

  2 tbs butter 1/4 cup minced shallots 1 1/2 tsp flour 1 cup half and half 1
  cup sour cream 1/2 cup chopped fresh dill Salt, pepper 1/4 cup grated
  peeled cucumber

  Melt butter in small skillet over medium heat. Add shallots and saute until
  translucent. Stir in flour and cook 1 minute. Stir in half and half and
  simmer until slightly thickened. Add sour cream and dill. Season to taste
  with salt and pepper. Heat through, but do not boil. Add cucumber just
  before serving. Makes 2 1/2 cups.

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