Text 19781, 120 rader
Skriven 2012-01-10 18:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: health 53
=================
 HN> Kidney stones...no drinks...just drugs.

Yowch.

--

 ->  HN> Any victory, even small ones are still
 ->  HN> counted as victories! Hope the trend 
 ->  HN> continues!
 -> As do we. And as do we all regarding your Annie.
 HN> So far so good; all appendages appropriately 
 HN> crossed!

I got an urgent request to be there Easter. I think
my Annie is terrified.

 -> Indeed. I wonder what the cost would be to sterilize
 -> each room between patients. Probably a bunch, but I
 -> hear of people dumping tens of thousands a day on
 -> these less-than-attractive accommodations.
 HN> It would be cheaper to have her stay at
 HN> the hilton and have a nurse visit!!

What I was thinking was that every room should be sterilized
between patients. If they can sterilize public bathrooms
between uses (in Europe and some other civilized places),
why can't they do the same for hospital rooms?

Speaking of civilized places, I'm not going to Singapore
this January.

 HN> BTW drove by the Philippino place today
 HN> and it was OPEN!

Woo hoo!

CHESTNUT-CRUSTED LOIN OF VENISON
cat: celebrity, main
servings: 6 to 8

CRUST
3/4 lb peeled fresh chestnuts
MARINADE
1 ts grated orange zest
1/2 c. freshly squeezed orange juice
2 Tb extra-virgin olive oil
1 ts ground cinnamon
1/2 ts freshly grated nutmeg
1/4 ts ground star anise
1/4 ts black peppercorns
2 cloves garlic, peeled and crushed
1 sprig thyme
Two venison loins (1 1/2 lb each), trimmed
VENISON
Salt and freshly ground white pepper
2 lg eggs
1 lg egg yolk
3 Tb all-purpose flour
1/4 c extra-virgin olive oil
SERVING SAUCE
1 sm shallot, peeled, trimmed,
- finely chopped, rinsed and dried
2 ts coarsely crushed black pepper
1 ts grated orange zest
4 ts balsamic vinegar
1 c dry red wine
1 ts sugar
12 fl homemade unsalted beef stock
2 ts unsalted butter

Crust - Break each chestnut into a few pieces and
spread them out on a baking sheet. Allow the pieces
to dry overnight in a warm place.

Next day, place the chestnuts in a food processor and
pulse until they break into 1/4" chunks. Use a sieve
to reserve these pieces, discarding the powder. Set aside.

Marinade - Mix all ingredients in a shallow pan, then
roll the venison in the marinade to coat. Cover the pan
tightly with plastic wrap and refrigerate 4 hr to
overnight, turning the meat a few times.

Roasting the venison - Center a rack in the oven and
preheat the oven to 425F.

Remove the venison from the marinade, pat dry with paper
towels, and season with salt and pepper. In a long pan or
dish, beat together the eggs and yolk. Dust one side of
each loin with flour, shake off the excess and dip that
side into the egg mixture and then into the chestnuts.

Heat the olive oil in a roasting pan over medium heat.
When the oil is hot, add the venison, chestnut-side down,
and sear 2 min. Flip the loin and place the roasting pan
in the oven. Roast 10-12 min for medium-rare.

Sauce - After roasting the venison, remove as much
grease from the liquid in the pan as possible and
place the pan over medium heat. Add the shallot and
cook, stirring, just until translucent. Add the
pepper and orange zest, cook 1 min, and then deglaze
the pan with the balsamic vinegar, cooking and stirring
until the vinegar just about evaporates. Add the red
wine and cook down again until the pan is almost dry.
Add the sugar and beef stock and cook at a boil until
the liquid is reduced by half. Taste and add salt and
pepper as needed. Remove the pan from the heat and
swirl the butter into the sauce.

To serve - Slice the venison loins into 12 to 16 slices and
arrange them attractively on a platter, then moisten with
the sauce. If you like, serve with spiced rutabaga.

The Cafe Boulud Cookbook
Hemispheres Magazine 12/2011

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