Text 17199, 110 rader
Skriven 2011-10-29 17:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: mushrooms,oysters&apples
================================
-=> Quoting Michael Loo to Glen Jamieson <=-

 ML> the amount of free glutamate in mushrooms is said to be 140 mgpct,
 ML> fairly high. A kicker, though, is that mushrooms are the richest
 ML> dietary source of guanylate, another umami producer.

 GJ> So are mushrooms better for you than MSG (Ajimoto, Vietsin)?

 ML> I'd presume so in the same way that a piece of fresh fruit is
 ML> better for me than a few tablespoons of sugar.

They sure are. They provide vitamins B and D, calcium, selenium,
potassium, a bit of copper, various antioxidants and Beta-glucans
(an immunity stimulant that provides resistance to allergies).

 GJ> oysters

 ML> Fat isn't the right word, though you might lose audience power
 ML> if you said "guts" or somesuch.

Oyster "essence" sounds better than either fat or guts. [g]
                                           
 GJ> Have you noticed that apples seem to be getting bigger?

 ML> It's appearance vs. reality again.

The Wolf River variety that I mentioned briefly a while back are
naturally huge. I think that is one reason they are not more common.
They fall to the ground easily in winds and even break off branches
with their weight.

Mushrooms also make moose ravioli taste better too. [g] Recipe found
thanks to a tip from Bill S.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Cider Braised Moose Meat Ravioli
Categories: Venison, Pasta, Fruit
  Servings: 4

           FOR THE BRAISED MOOSE MEAT:
      1 lb moose meat
           Salt and freshly ground
           pepper
           Olive oil
      1    onion, peeled, quartered and
           sliced
      1    carrot, peeled and chopped
      1    celery rib, chopped
      2    cloves garlic, peeled and
           minced
      2 c  beef stock
      1 c  apple cider
           FOR THE RAVIOLI FILLING:
           Olive oil
      1    onion, peeled and sliced
           Braised moose meat (recipe
           above), shredded
    1/2 c  mushrooms, trimmed, sliced
           and sauteed
    1/2 c  Parmigiano-Reggiano cheese,
           shredded
      2 TB minced chives
      1    egg yolk

Trim the moose meat of any fat or sinew. Wash the meat and pat dry.
Salt and pepper the moose. Heat the oil in a high-sided pan or
stockpot. Sear the meat on both sides in the hot oil. Remove the
meat and set aside. Add the onion, carrot, celery, and garlic to the
pan. Saute the vegetables over medium heat for about five minutes.
Add the moose to the vegetable mixture. Cover the mixture with the
beef stock and apple cider. (If the liquid doesn't completely cover
the vegetables and meat, add more stock, cider or water).  Cover the
pan with a lid and simmer over low heat for 2-3 hours or until the
moose is tender. Remove the moose meat and discard the liquid.

For the ravioli filling: Salt and freshly ground pepper to taste
Place about one tablespoon of olive oil in a saute pan. Add in the
onion and saute over low heat for about 20 minutes or until the
onions are lightly browned and completely softened. 

In a medium bowl, add the shredded meat, mushrooms, cheese, chives
and egg yolk. Stir in the cooled caramelized onions. Salt and pepper
to taste.

Fill the pasta dough (see the recipe from June 18) with filling or
use the filling with store bought wide pasta. Cook the pasta
accordingly. In the ravioli I made, I added a simple sauce of
browned butter and sage.

Makes about 2-1/2  cups of filling. 

Recipe by: Kirsten Dixon 

Kirsten Dixon is an award-winning chef who has cooked and lived the
past 30 years in the back country of Alaska. www.kirstendixon.com.
 
  From: Www.Alaskadispatch.Com          
 
MMMMM-------------------------------------------------

Cheers

YK Jim                       

... Either you like mushrooms or you're wrong.

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