Text 25048, 81 rader
Skriven 2012-05-20 08:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: bad bargains 679
========================
 ML> the utterly hideous broccoflowers.
 JW> It appears he likes them but I tried one once and found both the
 JW> price and the taste, if not actually hideous, certainly less than
 JW> wonderful. I've given them a pass ever since.

Texture, don't forget texture. I think the only cool thing
about them is how they look like fractals.

 -=> Jim Weller said to Dave Sacerdote <=-

 JW> Six portions for two from a large head? Fairly generous helpings.
 DS> I like it most pickled.
 JW> Ah yes. The cauliflower chunks are my favourite component of sweet
 JW> mixed pickles. I never thought to make my own though. I should, it
 JW> seems pretty easy.

Just blanch them and toss them into old pickle juice.

 JW> I also use the green leaves...
 JW> They taste a bit like collards.
 DS> De gustibus non disputandum est. That's Latin for "Ewwww."

I always maintained "de gustibus totum disputandum" - after
all, what's the echo for?

Piere Koffman's stuffed pigs' trotters with morels
Cat: celebrity, offal, starter
Serves: 4

4 pigs' back trotters
100 g carrots, diced
100 g onions, diced
150 ml dry white wine
1 Tb port
150 ml veal stock
225 g veal sweetbreads, blanched and chopped
75 g butter, plus a knob for the sauce
20 dried morels, soaked until soft, and drained
1 sm onion, finely chopped
1 chicken breast, skinned and diced
1 egg white
200 ml double cream
knob of butter, to serve
salt and freshly ground pepper

Preheat the oven to 160C/325F. Place the trotters in a
casserole with the diced carrots and onions, the wine,
port, and veal stock. Cover and braise in the oven 3 hr.

Meanwhile, fry the sweetbreads in the butter for 5 min,
add the morels and chopped onion and cook for another
5 min. Leave to cool.

Puree the chicken breast with the egg white and cream,
and season with salt and pepper. Mix with the
sweetbread mixture to make the stuffing. Take the
trotters out of the casserole and strain the cooking
stock, keeping the stock but discarding the vegetables.
Open the trotters out flat and lay each one on a piece
of foil. Leave to cool.

Fill the cooled trotters with the chicken stuffing and
roll tightly in foil. Chill in the fridge for 2 hours.

Preheat the oven to 220C/450F or prepare a steamer, and when
the water is simmering, steam the foil-wrapped trotters until
heated through. Alternatively, put the trotters in a casserole,
cover and heat in the oven for 15 min.

Put the trotters on a serving dish and remove the foil. Pour
the reserved stock into the casserole and reduce by half.

Whisk in a knob of butter, pour the sauce over the trotters
and serve very hot.

Pierre Koffman and Timothy Shaw, Tante Claire - Recipes from
a Master Chef

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)