Text 6372, 113 rader
Skriven 2011-01-27 09:13:02 av Michael Loo (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: brown stuff 957
=======================
 ML> If there were such a thing as fresh in commercial stuffing,
 ML> the stuff might be better!
 RH> Guess we'll have to resolve that by making our own stuffing.  Down
 RH> side to that is we don't always have the time or ingredients. I've got
 RH> bread crumbs down quite well (haven't bought any in years) but still
 RH> experimenting with croutons and stuffing bread.

Just make sure they're dry enough, or they'll turn into paste -
and moist enough, otherwise they'll be dry!
 
 ML> That's nice and tidy, and you get to take the herb out in one
 ML> piece. For me, except in tomato-heavy food, I prefer pinches
 ML> rather than teaspoons or stalks.
 RH> I usually remove the stalk out, with maybe a few needles clinging to
 RH> it. Since I started adding tomato to my beef stew, it works well to add
 RH> rosemary that way instead of using the dry stuff.  That's one thing
 RH> I'll miss about this place when we move--the fresh rosemary and thyme
 RH> right outside the kitchen door.

For me, beef stew means thyme. Ian turned me on to serpolet, a sort
of wild thyme, but that's just shining the apple a bit. Rosemary,
of course, is indicated with the addition of tomato. Sage with
onions. Interesting how some things just go together.
 
 RH> I can't find brown risotto
 RH> rice so I'm going to try a sort of take off on it using short grain
 RH> brown rice.

Brown risotto rice would be a conundrum for me - the brown
coating counteracting the advantage of the arborio rice, which
is that it contributes its starchy layer to the liquid, making
a creamy consistency without cream (though some interpretations
add cheese or even cream to that effect).

Here's something I found on the Interwebs.

  Bacon wrapped scallops prove that God loves us and
  wants us to be happy. 

It's a more appropriate (to you) version of a quote attributed
to Ben Franklin, in which the same thing is said of beer.

Cheese and potato terrine
cat: starter, fancy, nonmeat
Serves: 4

h - For the terrine
22 oz Laura Chenel goat cheese
1/4 c finely chopped chives
1/4 c clarified butter
2 russet potatoes (40 count), peeled and sliced 1/16" lengthwise
Kosher salt, to taste
Freshly ground pepper, to taste
h - beet salad
4 baby beets (purple, golden and striped)
1/8 c extra virgin olive oil
1 Tb finely chopped fresh thyme
1 Tb finely chopped chives
1 Tb fresh lemon juice
Kosher salt, to taste
Freshly ground pepper
Micro arugula, for plating
h - balsamic syrup
2 c balsamic vinegar
4 sprigs fresh thyme

Sonoma goat cheese and potato terrine with beet salad and
balsamic syrup

Preheat the oven to 300F. In a bowl, mix the goat cheese and
chives. Set aside. Dip the potato slices in clarified butter
and place them on a nonstick silt pad or a parchment paper-
lined cookie sheet. Season. Top with another silt pad. Cover
and bake for 5 min until the potato slices are cooked but
pliable. Set aside to cool. Line a terrine mold with plastic
wrap. Arrange overlapping potato slices in the terrine, using
enough potatoes to hang over the edge of the terrine. Fill
the potato-lined terrine with the first layer of the goat
cheese mixture (about 1 c). Add a layer of cooked potato,
then another layer of goat cheese. Do this until all of the
cheese is used. Fold the overhanging potato slices over the
goat cheese mixture. Cover with plastic wrap. Place the
terrine in the refrigerator and chill for 24 hours.

For the beet salad - Preheat the oven to 375F. Season the
beets with salt, pepper, extra virgin olive oil, and fresh
thyme. Wrap the seasoned beets in aluminum foil to form
small pouches. Place the pouches in the oven and roast for
25 min. Remove from oven. Peel and quarter the roasted
beets. Season the beets with extra virgin olive oil,
lemon juice, chives, salt, and pepper. Set aside until
ready to plate.

For the balsamic syrup - In a saucepan, combine the
vinegar and thyme. Simmer until the mixture is thick
enough to coat the back of a wooden spoon. Cool to
room temperature.

Presentation - Unmold the terrine and cut it into 1/4"
slices. Heat a nonstick pan to high heat. Season the
terrine slices with fresh black pepper and place them
into the pan. Cook until the first side turns golden
 brown (about 12 seconds). Flip the terrine slices over
 and onto a room-temperature plate. Place beet salad
 next to the terrine. Top with micro arugula. Drizzle
 with olive oil first, then follow with the syrup.

Josh Thomsen, Claremont Hotel Club & Spa, Berkeley, CA

___ Blue Wave/386 v2.30

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