Text 1017, 100 rader
Skriven 2013-06-14 11:09:00 av MICHAEL LOO (1:123/140)
Ärende: taglines 706
====================
 -=> Stephen Haffly said to Ruth Haffly <=-

 SH> I guess I should go through and QC the taglines to weed out the
 SH> dubious ones.

I think that the traditional rule is that taglines are not
discussable, but I've seen tagline wars on other conferences
that make me want to remind everyone not to emulate those.
I haven't seen any terribly over the line ones from Steve
or anyone else here, so probably no need to weed.

Just everyone remember not to be inflammatory anywhere in
your posts, including the bottom parts that nobody reads.

Not even book titles.
  Fred Flintstone Is a Big Fat Idiot.

Not even Biblical references that could be taken wrong.
  The carcases of every beast which divideth the hoof,
  and is not clovenfooted, nor cheweth the cud, ...

I don't have time to look at every recipe and every tagline,
so this will be peer-reviewed with all complaints privately,
and if to me by e-mail, please.

Ham hock terrine with flavors of fresh peas
categories: rather recherche
Serves: 4 to 6

h - For the ham stock
2 ham hocks
1 onion
1 leek
2 carrots
6 white peppercorns
1 sprig fresh thyme
h - For the terrine
Reserved meat from ham hocks
8 oz sauteed button onions
2 oz blanched flat-leaf parsley
6 oz sauteed wild mushrooms
1 pt ham stock
4 leaves soaked gelatin
h - For the pea puree
7 oz peas
5 oz vegetable stock
Salt, to taste
5 oz spinach
4 oz beurre noisette (brown butter)
h - For the pea panna cotta
7 oz whipping cream
2 oz milk
1 oz agar agar
4 oz pea puree
h - For the pea mousse
1 leaf gelatin
1 Tb white wine
5 Tb whipping cream
9 oz pea puree
Salt, to taste
Lemon juice
h - For the garnish
Pea shoots
Deep-fried quail eggs

For the ham stock - Soak ham hocks in water for 24 hr;
rinse. Place the hocks in a pot of cold water and bring
to a boil. Drain the water. Add fresh water, vegetables,
peppercorns and thyme. Bring to a boil and simmer for
2 to 3 hr. Remove the hocks from the stock. Remove the
meat from the bones and set aside. Strain the cooking
liquid; return to heat and reduce to 1 pt of ham stock.

For the terrine - Combine all ingredients. Mix gently
and set into a terrine mold. Chill until set.

For the pea puree - Combine peas and vegetable stock in
a saucepan; bring to a boil. Add salt to taste. Add
spinach and cook until soft. Blend with beurre noisette
until smooth. Set aside to chill.

For the pea panna cotta - Combine cream and milk in a
saucepan; bring to a simmer. Whisk in the agar agar.
Increase heat and boil 2 min. Allow the mixture to cool
to room temperature. Add pea puree. Set aside to chill.

For the pea mousse - Soak gelatin according to package
instructions. In a saucepan, warm the white wine and
add the gelatin. Whip the cream to soft peaks. Add the
gelatin mixture to the pea puree. Gently fold in the
whipped cream. Season to taste with salt and lemon juice.

Presentation - Place portions of terrine, panna cotta and
mousse on each plate. Garnish with pea shoots and
deep-fried quail eggs.

Nigel Mendham, Thirty Six, Dukes London
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