Text 27870, 101 rader
Skriven 2012-08-02 18:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: faulty 60
=================
 
 ML> Green juice
 JW> One of your few offerings that will not be formatted and archived!

Thank goodness for that.

 JW> Crackling served with a bowl of creamy apple sauce

No! What's this with the creamy?

 JW> Dates stuffed with blue cheese, wrapped in oven-crisped pancetta -
 JW> devils on horseback. 

Nooo!

 JW> Fresh sweet-pea soup with ribbons of crunchy-chewy pig's ears. The
 JW> ears softened just enough when you dunked them.

Maybe.

 JW> A thin slice of pig's spleen layered over pork belly and sage leaves
 JW> and rolled into a pinwheel.

Okay.

 JW> Pig's trotter stuffed with pork shoulder.

Yes!

 JW> Highlights of duck-week dinner:
 JW> Frisee salad topped with confit gizzards

A simplification of see below?

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

 JW> red pesto?
 DD> Those Sicilians will put tomatoes in anything
 JW> Sugar too, I'm lead to believe.

I did drop a heavy hint.

 JW> On another note: I always wondered what a knish was. Now I know ...
 JW> "A knish is like having a bun, a pastry, and a dumpling all getting
 JW> drunk at a swingers party and accidentally creating a delicious
 JW> food baby."

A fat, defective baby at that.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Salade Correzienne
 Categories: Starters, Salads, Meats, French
      Yield: 9 Servings

      3    Geziers confits (preserved
           -duck gizzards)
    1/2    Magret de Canard fume'
           (smoked duck breast)
    100 g  Lardons (smoked belly of
           -pork cut into fingers
           - 1/4"x1/4"x1") fried in
           - goose fat or oil)
     12    Peeled walnuts, fried
           Croutons
      1    Head curly chicory (Frise')
      1    Head Batavia/Scarolle
           Vinaigrette made with walnut
           -oil and lemon juice.

  The confit is available in tins, and should be sliced fairly thickly.
  Smoked magret may possibly be available, or at a pinch, a slice or
  two of smoked raw ham could substitute. If you use magret, slice it
  very thinly. Lardons are cut from smoked belly of pork. I have seen
  this in delicatessens as prepared under the name of "gerauchte
  bauchspeck". Cut the lardons so that the 1" length is taken from the
  thickness of the belly. Fry them in a little oil till the fat has run
  out and they are lightly browned. The walnuts should be peeled by
  dropping the shelled kernels into boiling water for a minute or so,
  then refreshing in cold water. Peeling is fiddly but well worth it.
  Fry them in the fat from frying the lardons (Beware, they burn very
  easily).

  Wash, spin and tear the salading in the usual way, and prepare the
  vinagrette with walnut oil, lemon juice, mustard, salt and pepper as
  usual. Seasoning is quite tricky. We fried the lardons and walnuts in
  advance, then the croutons at the last minute, tossing the lardons
  and walnuts just for a second or two to reheat. Mix cold ingredients
  (salading, magret slices and confit slices). Add hot ingredients and
  vinaigrette. Toss well and serve at once.

  Off the inert net - source unknown. Recipe resembles what I have
  had in the Correze (M's note). I'd have suspected the golem that
  pointed to gohlam, but the misspelling of gesiers, the nonuse of
  accent marks, and the variant names of escarole lead me elsewhere.

  Later verified to indeed be Ian's

MMMMM
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