Text 30240, 105 rader
Skriven 2012-10-09 00:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: travels 389
===================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Feb. is best

 ML> I'll look into it.

Roslind was in Alberta yesterday and has laid in an extra bottle of
whisky blanc for you. The trip was for her older sister's surprise
65th birthday. She flew to Hay River Friday night, hooked up with
another sister there and they drove together to tiny little Worsley
(near Dawson Creek, BC) Sat, picking up Neekha in Peace River along the
way. The party was Sat. night and they retraced their steps Sunday
with Roslind flying to YK early this morning with Buffalo Joe. There
was a younger woman on the plane to pester so Joe didn't flirt with
Roslind this time.

 JW> What I'm sipping right now...

 JW> Metropolitan Grand
 JW> 2 oz Brandy
 JW> 1 oz Italian Vermouth
 JW> 1 ds Angostura Bitters
 JW> 2 ds Orange Bitters

 ML> Looks tasty but a waste of brandy if it's any good.

I generally buy bottom shelf for mixing and mid range call brands
for sipping. For this I used St. Remy, not the VO, not the VSOP,
just plain old St. Remy and certainly not Remy-Martin.

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

      Title: Poached Oysters in Watercress Sauce
 Categories: Oysters, Dairy, Sauces, Pasta
      Yield: 2 Servings

     10    Oysters
    200 g  Fresh tagliatelle
    300 g  Watercress
     25 g  Unsalted butter
     10    Tiny sprigs chervil
      3 tb Rock salt; to serve
           Sea salt
           Freshly ground black pepper
           FOR THE FISH VELOUTE:
      4    Shallots; finely chopped
     15 g  Butter
    250 ml Dry white wine
    250 ml Dry vermouth
    500 ml Fish stock
    250 ml Double cream
    250 ml Single cream

  To make the fish veloute, in a wide shallow saucepan, gently saute
  the shallots in butter for about 12 minutes until very soft, yet
  still uncoloured. Deglaze the pan with the vermouth then boil the
  liquid for about 10 minutes, or until it has reduced to the
  consistency of a thin syrup. Stir in the fish stock and bring the
  liquid to the boil then continue to boil it down until it reduces
  by about a half. Stir in both the creams, return the pan back to
  the boil and simmer the sauce for about 15 minutes or until it
  acquires a coating consistency. For an extra smooth, velvety
  texture, pour the sauce through a fine sieve. Set aside, keeping
  it warm.

  Pick the thick stalks off the watercress and discard, then wash
  the leaves in 2 or 3 changes of cold water. Bring a pan of salted
  water to the boil and blanch the watercress for 3-4 minutes, then
  drain and squeeze lightly in a cloth to dry.

  In a food processor or liquidizer, blend the watercress to a smooth,
  fine puree adding a little of the fish veloute to loosen the mixture
  if necessary. Bring the fish veloute to the boil, then stir in the
  watercress puree. Pass this sauce through a sieve, rubbing with the
  back of a ladle, then set aside.

  Blanch the homemade tagliatelle in boiling salted water for barely 1
  minute then drain. Plunge into very cold water to refresh and drain
  again.

  Open the oysters, remove the flesh from the shell and reserve their
  juices into a small pan. Discard the flat shells. Scrub the rounded
  shells clean and pat dry. Spoon 5 small rounds of rock salt onto each
  plate and sit an oyster shell on each. Reheat the tagliatelle in a
  little water with the butter. Curl a little of the prepared
  tagliatelle into each cleaned oyster shell. Keep warm.

  Poach the oysters in their own juice cooking for about 2 minutes then
  remove them from the juice with a slotted spoon and place on the
  pasta. Reheat the sauce until just boiling, check the seasoning and
  spoon over the oysters. Garnish with sprigs of chervil and serve.

MMMMM


Cheers

YK Jim


... I'm pretty sure he makes it with cream and sorcery.

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