Text 7439, 122 rader
Skriven 2011-02-20 14:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Snot Pods
=================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Let's make this a triangle trade.

 DD> Dunno about rutabagas as I cannot remember having them.
 DD> However, I have learned to tolerate [...] turnips.

Turnips can be quite lovely. Rutabagas were developed as an easy to
grow, cold weather, high yielding vegetable and was historically
important as peasant famine food. It has nasty bitter twang to it
that some people taste and others don't, just like the soapiness in
cilantro or the extreme bitterness in that chemical, who's name I
forget, that they play around with in psychology perception and
awareness classes. I taste it; Roslind does not. It can be
substantially reduced to a tolerable level by par-boiling them in
salted, sugared water, discarding the water and cooking them a
second time.

 DD> And if it turns out I can't stand the suckers
 DD> there are a  lot of hog factories around here.
                                    
And yes they make good hog food, provided that you don't feed them
to the hogs during the last four weeks of finishing, lest you taint
the flesh. That's what Dutch Farmer Bill does with his culls:
the misshapen ones, cut and damaged in harvesting, partly rotted etc.

This next recipe calls for proper, delicate turnips and not gross
rutabagas.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jody Adams's Quail Pie
 Categories: Pies, Quail, Bacon, Wine, Pork
      Yield: 4 Servings
 
           PIE DOUGH:
  1 1/2 c  All-purpose flour
    1/2 c  Semolina flour
      1 ts Salt
      6 oz Butter, chilled and cut
           Into 1/2 tb Sized pieces
      5 tb Cold water
           FILLING:
      8    Quail, boned and sleeved
     16 sm Shallots, peeled
      4 sm Purple-top turnips, peeled
           And cut into quarters
     16    Baby carrots, peeled
     16    Button mushrooms, halved
  2 1/2 c  Spinach leaves, chopped
      1 tb Thyme leaves
    1/2 ts Sage
      8    Prunes
    1/4 lb Pancetta, diced
      2 ts Garlic, chopped
  1 1/4 c  Port
      2 c  Chicken stock
           S&P
 
  Toss the flours and salt together in a bowl. Pour onto a counter
  in a mound. Add the butter and work into the flour using your
  fingertips, until the butter is pea size. Make a well in the
  center of the flour. Add 4 tablespoons of the water and toss
  through the flour. Add more water if needed. When squeezed
  together in your hand, the dough should just hold together and
  crumble easily. Make a wall with the dough and smear across the
  counter with the heel of your hand. Repeat and form into a flat
  cake. Wrap and chill.
  
  Roll out the dough and press into a large heavy ceramic dish 12
  inches in diameter. Crimp the edges, line the dough with foil and
  then fill with weights. Pre-bake at 425 F for 10 minutes.
  
  Toss the prunes with 1/2 teaspoon thyme leaves, 1/2 teaspoon
  garlic, salt and pepper and 1/4 cup port. Allow to macerate for a
  half hour. Place a prune with the seasonings into the cavity of
  each bird.
  
  Render the pancetta in a large saute pan over medium heat until
  transparent, but not crispy. Remove from the pan. Increase the
  heat to high. Add more oil if needed and add the shallots,
  turnips, carrots and mushrooms. Season with salt and pepper. Sear
  until golden. Add the remaining garlic and cook. Add the thyme
  leaves and remaining port. Reduce to a glaze. Add the stock and
  cook until the vegetables are tender and the juices are syrupy.
  Remove from heat.
  
  In a large clean saute pan, heat 3 tablespoons olive oil. Season
  the quail with salt and pepper. When the pan is hot, sear the
  quail on both sides, about 4 minutes per side. They should remain
  rare. Transfer to a plate. Add the spinach to the pan, season with
  salt and pepper, and wilt.
  
  Strain the vegetables from the sauce and toss with spinach.
  Arrange half of them on the bottom of the pastry. Set the birds on
  top. Distribute the remaining vegetables over the birds. Drizzle
  with 1/2 the sauce.
  
  Bake at 375 F for 20 minutes or until the quail are done. Let rest
  5 minutes. Sprinkle with remaining sauce and serve.
  
  Wine Suggestion: Anderson's Conn Valley Vineyards Pinot Noir Napa
  Valhalla Vineyards 1997
  
  by Jody Adams of the Rialto Restaurant

  http://www.starchefs.com
 
MMMMM



Cheers

YK Jim


... Never eat rutabaga on any day of the week that has a "y" in it.

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