Text 5579, 94 rader
Skriven 2011-01-04 13:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: various 933
===================
 NB> And my sister who moved to England regularly asks us to send her
 NB> Kool-Aid packets and the little cinnamon red-hot hearts

The latter are at least a respectable product; the former are
merely, er, interesting.

 ML> Well, I picked on Creamettes because that was the worst brand
 ML> I ever encountered.
 NB> I've heard other discussion here that said the same thing... I don't
 NB> even know if I've had that brand... :)

It was just impossible to cook al dente - its selling point
was its tenderness, which to me translated as gooey sliminess.

==

 ML> of rhythm, but I've seen a total pathetic lack of same. Makes
 ML> one wonder about how they do in daily life.
 NB> How they manage, for instance, to not trip over their own feet
 NB> walking, perhaps?

There are people who do. Buddy of mine here does that periodically
- he also drops things. He's a professional viola player, no lie.

 NB> ;)  He must have some sense of rhythm, he's a hand surgeon...!

Not sure about that. Might be telling it just like it is; maybe
other good traits counterbalance his lack of rhythm.

Pretentious cod
cat: fancy, main
servings: 4

h - fish
1 lb cod in 4 pieces
olive oil
butter
salt
h - pea puree
1 lb peas
chicken stock
1 onion, peeled, sliced thin
olive oil salt
h - morels
8 oz dried morels
olive oil
thyme
garlic
red wine to deglaze
beef stock
h - foam
2 c water
4 red onions, sliced
2 lemons, peeled and sectioned
thyme
soy lecithin
butter
salt
h - garnish
beef stock
1 pk purple shiso

Pan-fried codfish, mashed green peas, morels and purple shiso

For the fish. Cook fish, skin side down, in oil and butter
until golden. Turn and cook to desired doneness.

For the pea puree. Wilt onion in oil and salt. Add the
peas and cook 2 1/2 minutes. Add stock and cook until
peas are soft. Strain mixture, reserving liquid. Puree
peas, adjusting consistency with liquid. Season.

For the morels. Rehydrate morels in warm water; squeeze
out excess moisture. Saute with thyme and garlic in oil.
Deglaze with wine. Reduce liquid by half. Add stock and
cook until mushrooms are soft.

For the foam: Combine water, onions, lemon, and thyme
and bring to a boil. Reduce to a simmer and continue
cooking until liquid becomes pink. Strain, Add butter,
salt, and lecithin. Use a hand-held mixer and bring
to a foam. Keep warm.

Presentation. Spoon some pea puree onto each plate.
Top with a piece of fish. Arrange the morels over.
Finish with a little beef stock and the foam.
Garnish with purple shiso leaves.

Franck Detrait, Park Hyatt Dubai


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