Text 35543, 82 rader
Skriven 2013-04-01 23:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: tongue
==============
-=> Quoting Dave Drum to Jim Weller <=-

 DD> I keep broth from lots of things - rarely from tongue. Mostly because
 DD> it is pretty thin and uninteresting. I suppose that one could toss the
 DD> skin from the tongue and all the veins, etc. back into the soup pot and
 DD> hit it all with the Cajun Boat Motor (immersion blender)

It would be nasty.

I love tongue meat and I love most broths but not tongue broth.

 DD> Title: Mutton Broth
 DD> Categories: Lamb/mutton
 DD> 3 tb Barley  

Lamb yes; mutton no.

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

     Title: Risotto-Style Barley With Kale, Goat Cheese And Parmesan
Categories: Grains, Cheese, Wine
  Servings: 4

      4 c  vegetable stock
    1/4 c  unsalted butter
      2 TB olive oil
      1 sm onion, finely chopped
      1 sm clove garlic, crushed or
           minced
           few sprigs fresh thyme
           leaves, trimmed and finely
           chopped
      2 md leeks, trimmed and sliced
    1/3 lb kale, trimmed and roughly
           cut
  1 1/2 c  pearl barley, rinsed
    1/2 c  dry white wine
    1/2 c  fresh grated Parmesan
           cheese
           few slices of goat cheese
           for garnishing each bowl
           sea salt and freshly ground
           black pepper to taste

Heat the stock or water with some salt in a medium sauce pan and
simmer over low heat.

In a large saucepan, heat half of the butter and 1 tablespoon of oil
over medium heat. When hot, add the onion, garlic and thyme and fry
and stir occasionally until the onion is softened.

Add the barley and stir for a minute or so. Now add the wine and
stir until the liquid is absorbed. Gradually add a ladle spoon of
the stock, and stir until each addition is absorbed. Repeat until
the barley is al dente. This should take about 20 - 25 minutes.

Meanwhile, heat the rest of the butter and another tablespoon of oil
in a small saucepan over medium heat and when hot, add the leeks and
stir and fry until tender. In a medium saucepan, heat some water
over medium heat and add the kale. Simmer until the kale is slightly
wilted. Drain off excess liquid.

When the barley is done, stir in the leeks and kale and grated
Parmesan cheese. Add more salt and freshly cracked pepper to taste
and a bit more oil.

Serve in bowls, topped with a few slices of goat cheese.

Adapted from: River Cottage Everyday Veg
http://foodandspice.blogspot.com
From: Simon Bao
 
MMMMM-------------------------------------------------


YK Jim

... "Clear grape brandy with natural flavors"? What fresh Hell is this?

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