Text 31030, 90 rader
Skriven 2012-11-17 07:01:36 av Dave Drum (1:261/38)
Ärende: SF Gate 1253
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spring Salad w/Saffron Rice Cakes & Peas
 Categories: Salads, Herbs, Vegetables, Rice, Wine
      Yield: 4 servings

MMMMM----------------------------PEAS---------------------------------
      4    Big sprigs of fresh mint,
           - lightly bruised
        pn Salt
      1 lb English peas; shelled

MMMMM--------------------------RISOTTO-------------------------------
  2 1/2 c  Chicken stock
      2 pn Saffron
      1 tb Extra virgin olive oil
    1/2 c  Fine chopped onion
      1 c  Arborio rice
    1/2 c  Dry white wine
           Salt & pepper
           Oil for frying

MMMMM---------------------------SALAD--------------------------------
      2 c  Frisee or Mesclun mix
           Few sprigs of chervil
      2 tb White wine vinegar
      1 tb Meyer lemon juice
    1/2 c  Extra virgin olive oil
      1 tb Fine chopped parsley
      1 tb Fine chopped chives
      1 ts Fine chopped mint leaves
           Salt & pepper
           Parmesan or dry goat cheese

  Venus chef/owner Amy Murray says this recipe is easier
  than it looks, in part because you can prepare the various
  components well head of time.

  The peas: Bring 2 cups of water to a boil in a saucepan.
  Add mint sprigs, cover and simmer for 10 minutes. Remove
  mint, add salt and peas. Simmer until peas are just
  tender, 3-4 minutes. Strain, chill in ice water, strain
  again and let drain.

  The risotto cakes: Bring stock to a boil in a saucepan.
  Add saffron, cover, remove from heat and let steep for 1
  hour.

  Heat olive oil in a skillet. Add onion; saute for 2
  minutes. Add rice and cook, stirring, until it is well
  coated with oil. Add wine and simmer for 2 minutes. Start
  adding hot stock in small amounts -- 1/4 cup at most --
  until all stock has been absorbed and rice is thick and
  creamy (add additional stock if needed). Season to taste
  with salt and pepper, fold in peas, then spread on a
  baking sheet and chill for 1 hour.

  Shape the mixture into 8 patties, using about 1/3 cup per
  patty. Cover and refrigerate until ready to complete the
  recipe, up to 4 days.

  Fry the patties in hot oil over medium-high heat, turning
  once, until both sides are crisped and brown.
  (Alternately, the cakes may be baked in a 350° oven for
  25-30 minutes.)

  The salad: Wash and dry greens. Whisk together vinegar,
  lemon juice, olive oil, parsley, chives and mint. Season
  to taste with salt and pepper.

  To serve: Toss the greens and chervil with enough dressing
  to coat lightly, divide among salad plates. Top each
  serving with 2 risotto cakes. Drizzle additional dressing
  around the rim of the plate. Top with a few shavings of
  Parmesan or dry goat cheese.

  Serves 4

  URL: http://sfgate.com

  MM Format by Dave Drum - 24 April 2012

  Uncle Dirty Dave's Archives

MMMMM

... You're never too old to become younger. -- Mae West

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 * Origin: Prism bbs (1:261/38)