Text 31225, 97 rader
Skriven 2012-11-24 17:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Thanksgiving 601
========================
-=> Quoting Michael Loo to All <=-

 ML> Heirloom turkey, 7 1/2 lb... This turkey turned out to be
 ML> extraordinarily flavorful. The dark meat was intense and
 ML> birdy... Dark meat from an ordinary (even free-range)
 ML> broadbreast pales by comparison. The white meat was still
 ML> whitish but had a bit of chew to it

That sounds really good.

 ML> Cranberry sauce... As it was homemade, it wasn't too sweet.
 ML> Yay for cranberry sauce.

We enjoy homemade cranberry sauce all winter long. Ours is
certainly not overly sweet: 2 cups of berries. 1/3 cup water or
fruit juice, 1/3 cup sugar, variable additional flavourings, cooked
just until half the berries have popped. We really prefer the
smaller, intensely flavoured, wild, low bush cranberries. They are
best after the first frost but should be picked before they are
buried under the snow. This year Roslind and I were both too busy
with work right then to harvest any so we are reduced to buying
supermarket high bush berries this year.

This morning's breakfast: broiled Mozza and Parmesan Pumpernickel
toast topped with cranberry sauce.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: SFC Pigs Trotter Terrine
Categories: Pork, Appetizers
  Servings: 8

           THE TROTTERS:
      1 lg (5 pounds) pig trotter with
           hock attached and cracked
    1/2 c  white wine vinegar
      3    sprigs parsley,
      3    sprigs thyme and
      1    bay leaf, tied into a
           bundle
      1    onion, peeled
     10    cloves
      3    carrots, cut into thirds
      2    leeks, cut into thirds
      1 TB kosher  salt
           THE TERRINE:
      2 lb reserved meat
           Kosher salt, to taste
           Freshly ground black pepper
    1/4 c  minced Italian parsley
           leaves
      1 c  minced chives

For the trotters: Put the trotters in a large pot and cover with
water by 2 inches. Add vinegar and bundled herbs. Stick the cloves
in the onion and add to the pot along with carrots, leeks and salt.

Bring to a boil over high heat, reduce to low and simmer, skimming
off any foam. Continue simmering and skimming off the foam until
there is no more, about 1/2 hour.

Cover and continue to cook until the meat falls from the bone, 3 to
4 hours.

For the terrine: Remove trotters, strain and reserve the liquid.
Cool to room temperature, then remove the meat from the bones to a
bowl. Add parsley and chives, mix well with a fork and taste. Season
with salt and pepper to taste.

Line a 1 1/2-2 quart mold or loaf pan with plastic wrap, letting it
drape well over the sides. Pack the meat mixture tightly into the
mold, tapping it several times on a work surface to eliminate air
pockets. Pour in reserved cooking liquid just to cover. Wrap snugly
with plastic wrap and chill for 24 to 36 hours.

To serve, cut a slice (it won't slice perfectly, so be prepared to
'pat' into shape) and serve accompanied by a green salad and
cornichons. You can also pack the slices into individual blind-bake
rings, place on a foil-lined baking sheet and chill for up to 12
hours before serving. To do this, place the ring on a salad dish or
plate and unmold, repeating as needed.

From the San Francisco Chronicle www.sfgate.com

From: Simon Bao
 
MMMMM-------------------------------------------------


YK Jim


... Eating well is both a physical pleasure and an intellectual research.

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