Text 29483, 78 rader
Skriven 2012-09-11 22:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: pide
============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> That's quite a list.

 JW> Someday when there is time I shall look up the unfamiliar ones and
 JW> search out recipes for them.

 DD> Good luck on finding enough time for that. I've got a fair amount of
 DD> those Round Tuit projects myself.

I too have so many of those. I've flagged a lot of great recipe
websites but to date have only downloaded the recipes starting with
A and B and maybe C. Currently I am formatting a huge text file of
600 Danish recipes. That project will actually see the light of day
here in a week or two.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fougasse Aux Grattons
 Categories: French, Breads
      Yield: 8 Servings
 
      1 pk Active dry yeast
      1 lb Flour
    250 ml Tepid water
      1    Egg yolk, beaten
      1 lb Belly of pork, diced
      2 lb Pork fat, diced
     12 tb Dry white wine
 
  Provencal Flat Bread with Cracklings

  Flour should be a mixture of unbleached white bread flour with 2
  generous handfuls of buckwheat flour, sifted together.

  For the dough: Stir together the yeast and a handful of flour in
  enough water to make a runny batter. Leave for 1 hour. Warm the
  remaining flour in the oven, mix in salt and make a well in the
  middle. Pour in the yeast mixture and add enough tepid water to
  make a moist dough. Knead for 10-12 minutes on a lightly floured
  surface. Leave to rise in a large floured bowl covered with a
  dampened cloth. When the dough has doubled in size, turn out onto
  a floured work surface, punch down and flatten the dough out.
  Add the grattons. Preheat the oven to 450F/250C.

  For the grattons: Cook the meat, fat and wine over a very gentle
  heat in a heavy covered saucepan. Press down on the meat several
  times during cooking to render up as much fat as possible. After 1
  1/2 - 2 hours, pour the liquid off through a strainer. (It can be
  used instead of olive oil for cooking, and often was, in Provencal
  cooking.) Crisp the diced meat over higher heat, straining off any
  liquid fat when necessary.

  To make the fougasse, make the bread dough, and after the first
  rising mix in the grattons. Then, with a knife, cut through the
  dough first one way, then another. Reform into a ball and repeat.
  Gather the pieces together into a mass, divine in two and form
  into two flat loaves, slashed straight through their thickness in
  numerous places. Spread the holes wider with your fingers. (You
  are striving for an effect like a flat sheet of bread with holes
  like those of a slice of swiss cheese.) Brush the top with the egg
  yolk and bake on a hot metal sheet for 30-35 minutes until crisp
  and golden. Serve warm with a bitter salad like endive or
  dandelion. NB: this is a very rich bread, more like a salty
  shortbread than anything else. But very good.
 
MMMMM
 

Cheers

YK Jim

... I used to have a wicked pork habit but I weaned off it with ham.

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