Text 31825, 93 rader
Skriven 2012-12-18 00:58:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller (1:123/140)
Ärende: Re: A Greatr Early Chris
================================
 -=> On 12-17-12  10:58,  Jim Weller <=-
 -=> spoke to Burton Ford about A Greatr Early Christmas <=-


 -=> Quoting Burton Ford to All <=-
 
 BF> package / from Dr. Dale and Gail Shipp!!!
 BF> CRISP chocolate chip cookies.
 JW> 
 JW> Sweet. Pun intended.

When we went to Chrismas in November at Jasper Park a few years ago, we
attended a session by Michael Smith -- who is a well known Canadian
chef.   The session was about chocolate cookies, and the effects of
things like butter versus margarine, etc.   He made it clear that his
ideal chocolate chip cookie was moderately thick and chewy.  Needless to
say, Gail and I disagree.  We like them to be crisp and crunchy.

The difference is a fairly delicate balance in the amounts of flour,
butter, white sugar and brown sugar. Less flour gives something almost
like chocolate pralines.  Gail keeps it in the middle of those extremes
to arrive at what I think is the right Chocolate Chip cookie!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Prime Steakhouse Currant-Cumin Potato Cakes
 Categories: Potatoes, Stewert
      Yield: 18 Cakes
 
  2 1/4 lb Yukon gold potatoes, cut
           - into 1-inch pieces
           Top of 1 fennel bulb
      2 tb Curry powder
           Coarse salt, to taste
     11 tb Unsalted butter
    1/2 c  All-purpose flour, plus more
           - for shaping cakes
      1 c  Dried currants
           Freshly ground pepper
      1 lg Egg, well beaten
  1 1/2 ts Cumin seeds
      4 tb Clarified unsalted butter
 
  Makes 18 cakes
  
  1. Peel and wash the potatoes. Place the potatoes and the fennel top
  in a large saucepan, and cover with water. Add 1 tablespoon curry
  powder and a pinch of salt, and cook until tender, about 25 minutes.
  
  2. Drain potatoes well, and pass through a food mill into a large
  bowl. Add 8 tablespoons of butter and the flour, stirring to
  incorporate. Add the remaining curry powder and the currants. Season
  with salt and pepper.
  
  3. Heat oven to 350 degrees. Line a baking sheet with parchment paper.
  Using an ice-cream scoop, scoop potato mixture into 2-inch balls. With
  lightly floured hands, form balls into 3-by-1/2-inch cakes. Melt
  remaining 3 tablespoons butter, and brush cakes with it. Once the
  cakes have absorbed the butter, brush with egg. Sprinkle each cake
  with 1/8 teaspoon cumin seeds, and gently press seeds into each cake
  to adhere.
  
  4. Heat 1 tablespoon clarified butter in a sautee pan set over medium
  heat. Place 3 cakes in sautee pan, cumin-seed side down, and cook
  until golden, about 1 to 2 minutes. Turn cakes, and transfer to a
  baking sheet. Repeat with remaining cakes. Transfer baking sheet to
  oven, and bake until the cakes are heated through, about 3 minutes.
  
  Jean-Georges Vongerichten, Executive chef/owner, Prime Steakhouse,
  Bellagio Hotel, 3600 Las Vegas Boulevard South, Las Vegas, NV 89109
  
  Prime Steakhouse, in the Bellagio Hotel in Las Vegas, offers a choice
  of ten different kinds of potatoes.
  
  Jean-Georges Vongerichten and Mark Bittman "Jean-Georges: Cooking at
  Home with a Four-Star Chef" (Broadway Books, 1998; $34)
  
  MM format by Manny Rothstein, 9/27/99
  
  From: Martha Stewart Living, 3/19/99
  
  From: Manny Rothstein                 Date: 12-05-99
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:23:18, 18 Dec 2012
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