Text 17992, 79 rader
Skriven 2011-11-20 19:35:00 av JIM WELLER (1:123/140)
Ärende: Blog 1
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There's way more cool stuff in my export file than I can tack onto
other messages one at a time so...

Doing a Dirty Dave here:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: La Salade Souleiado Chez Aurore (Provence)
 Categories: French, Salads, Offal, Goose, Wine
      Yield: 4 Servings
 
      3 c  Water
    1/4 ts Salt
    1/2 lb Slender green beans
           Or haricots verts
      4    Baby artichokes
      1 tb Lemon juice
    1/2 lb Fresh foie gras
      1 ts Extra-virgin olive oil
      2 md Heads Belgian endive
      1 sm Head radicchio
      3 c  Mixed salad greens
           Basil sprigs
           Extra-virgin olive oil
           Aged red or white wine
           Vinegar
 
  A specialty of the restaurant Chez Aurore in the town of
  Maussanne, this salad is rich and filling enough to be a meal in
  itself.

  Separate the endive and radicchio into leaves.
  
  In 3-quart non-aluminum saucepan, heat water and salt to boiling
  over high heat. Meanwhile, remove and discard stem ends from
  beans. Add beans to boiling water; return to boiling and cook
  beans until just tender; about 5 minutes.
  
  Meanwhile, trim artichokes: Snap off and discard tough outer green
  leaves, stopping at the point where the leaves are half green and
  half yellow. Cut each stem even with base; cut 1/2 inch off each
  top. Cut artichokes lengthwise in half. Cut out any interior
  leaves that are purple or pink.
  
  With tongs, remove beans to colander; set aside to cool. Add
  artichokes and lemon juice to same water in which beans were
  cooked. Heat to boiling over high heat; cook artichokes until
  fork-tender; about 10 minutes. Drain artichokes well; set aside to
  cool.
  
  With very sharp knife, thinly slice foie gras crosswise. In large
  skillet, heat 1 teaspoon olive oil. Add foie gras slices and cook,
  turning once, until browned on outside and just cooked on inside;
  about 4 minutes in all.
  
  To serve, arrange endive leaves, spoke-fashion, on 4 salad plates;
  divide radicchio and mixed greens among plates. Cut each artichoke
  half into 4 wedges; divide artichoke wedges and green beans among
  salads. Top salads with warm foie gras and basil sprigs, if
  desired, and serve immediately. Pass additional oil and the
  vinegar to drizzle over salad, if desired.
  
  Recipe by; Homearts online: Provencial Chefs
  At http://homearts.com
  From: Pat Hanneman

MMMMM
                        

Cheers

YK Jim


... Learn to spell doughnut without skipping half the letters.

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