Text 17545, 110 rader
Skriven 2011-11-07 23:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: to be fair 173
======================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> They were the so-called Concord Seedless; convenient but not as
 JW> flavourful. I just stemmed them.

 ML> I've not encountered these. Do they have a different
 ML> sweet/tart ratio from the original Concords?

They have a very similar taste, just less concentrated. And yes they
are somewhat sweeter.

 ML> For a flavour boost I added a pouch

 JW> of Jeunesse Reserve, a blend of dark cherry, acai, concord grape,
 JW> pomegranate and blueberry juices. 

 ML> You spoke of this elixir before, did you not.
 
It's sold as a dietary supplement, full of reservitol and whatnot; I
use it for the taste but mainly because Roslind can't sell her
inventory.

 JW> I also did this on a whim. I was not as enthusiastic with the
 JW> results as Kenji was, but I must confess I used no name supermarket
 JW> frozen nuggets, not having access to a Popeye's.
 JW> Title: Kung Pao Popeye (Kung Pao Chicken With Popeye's Nuggets)

 ML> fry the food from scratch.

The whole idea was that it was a convenient time saver with only a
slight loss of flavour. His looked better than mine.

http://tinyurl.com/popeyechinese
   
 ML> No name frozen nuggets are going to lacklusterize your
 ML> dish from the get-go.

Yeah.

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

     Title: Veal Shank With Saffron Cream & Chanterelles
Categories: Veal, Mushrooms
  Servings: 4

  1 1/2 lb veal shank section
           salt and pepper
      2 TB olive oil
      1 TB butter, divided
    1/2    onion, chopped
      1    carrot, chopped
      1    stalk celery, chopped
      2    cloves garlic, peeled and
           crushed
      1    bay leaf
      1 ts dried thyme
    1/4 ts saffron threads
      1 ts (heaping) tomato paste
    1/2 c  white wine
      1 c  veal stock
    1/4 c  heavy cream
    1/2 lb chanterelle buttons, halved
           parsley for garnish

Pre-heat oven to 300 degrees. Pat dry shank and season with salt and
pepper. In a large, heavy casserole or dutch oven, brown the shank
in 1 tbsp olive oil and half the butter over medium-high heat.

Remove shank and add remaining 1 tbsp olive oil along with onion,
carrot, and celery. Cook until softened over medium heat, about 10
minutes. Add the garlic, thyme, saffron, and tomato paste, stir, and
cook for a couple minutes.

De-glaze with white wine. Add the stock (I used Demi-Glace Gold from
a package). Return the veal shank to pan with any juices, cover, and
cook in oven for 1 hour. Turn shank, cover, and cook for another
hour. Uncover and cook for final 30 minutes or so, until meat is
tender and almost falling off the bone. Add water to braising liquid
if necessary at any point while it's cooking in the oven. When done,
transfer shank to a plate and cover loosely with aluminum foil.

Strain braising liquid through a sieve, making sure to press
vegetables to extract juice. Reduce liquid in a saucepan to 3/4 cup.
Stir in cream and check seasoning.

Meanwhile, saute chanterelles in remaining butter over medium-high
heat.

I plated the veal shank over home-made gnocchi, scattered the
chanterelles around the plate, and finished it with a generous pour
of sauce and a sprinkling of chopped parsley.

Recipe by: Jennifer McLagan, 

From: Odd Bits: How To Cook the Rest of the Animal

  From: Langdon Cook                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I'm innocent and haven't been read my rights!

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