Text 24532, 72 rader
Skriven 2012-05-07 21:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: spring stuff
====================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Did you try maple too?

 DS> Dude, totally no. Sugar maple racemes are not anything like the
 DS> bigleaf maple

Hmmm. I must confess I haven't seen a sugar maple in the spring for
33 years. (There is a huge maple syrup industry in my part of
Ontario.) But I googled up some pictures to refresh my memory and
now I see the difference.

Nothing to harvest here yet except snow! But there are bare patches
in the yard and the poplar and willow will blossom real soon. I
might play with them just for fun. Hope I don't die!

More wild cookery...
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Russian Nettle Soup
 Categories: Historical, Russian, Wild, Soups, Chicken
      Yield: 4 Servings
 
           tips and tender leaves of
           -nettles
           boiling water
           butter
           flour
           white stock (capon/chicken)
           salt
           egg yolks
           cream
           capon or chicken
           stuffed eggs fried in butter
           parmesan cheese
           croutons of bread

  The Russians really love this soup and it is often served in noble
  households in St Petersburg.  To make it take the tips and tender
  leaves of nettles as fresh as possible, wash well and blanch for a
  moment in boiling water, then put under cold water, squeeze dry and
  chop coarsely. Heat a little chopped onion with a piece of butter,
  then add the nettles and cook a little, sprinkle with a good pinch of
  flour, pour over a good white stock made from a capon or a good
  chicken cut in pieces.  Cook gently and season with salt.  Just
  before serving thicken the soup with eight egg yolks, stir in cream,
  pour into the terrine, add the pieces of capon or chicken and eight
  stuffed eggs fried in butter. It would be good to add a handful of
  parmesan cheese with the egg yolks and cream.  If you want to, add
  croutons of bread fried in butter to asparagus soup or this soup; it
  will depend on the amount of vegetables used and on the soup.  Note,
  however, that if you add the bread you won't add either chicken or
  stuffed eggs.

  Apicio Moderno by Francesco Leonardi, published in Rome, Italy, 1790.

  From: Monica

 
MMMMM

Cheers

YK Jim


... One man's wilderness is another man's theme park

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