Text 10331, 97 rader
Skriven 2014-02-26 21:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Sears
=============
-=> Quoting Dave Drum to Nancy Backus <=-

DD> Sears / their parent company (K-Mart)

DD> Sears / until K-Mart bought them.

Things worked out differently in Canada.  The dept store chain The
Robert Simpson Company joint ventured with Sears Roebuck to form
Simpsons Sears, now called Sears Canada. It is still around and is a
publicly owned company on the Toronto stock exchange.

Kresge moved into Canada decades ago but sold the Canadian Kmart
operation to the Hudson's Bay Company, when the American company was
hurting and needed cash, who turned some of the stores into Bay
stores but most of them became Zellers stores which was the HBC's
discount operation. Zellers really got beat up by Wal-Mart (who
entered Canada by buying Woolco Canada from Woolworth's) and the HBC
recently sold all those stores to newly arrived Target.

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

     Title: Sauteed Salmon With Potatoes And Creamy Anchovy Sauce
Categories: Salmon, Anchovies, Sauces, French
  Servings: 4

      2 lb Yukon Gold potatoes,
           quartered 
           Kosher salt and freshly
           ground black pepper 
      2    scallions, ends and white
           parts discarded, green parts
           thinly sliced
      2 TB fresh parsley, chopped 
      4    (6 ounce)salmon fillets,
           skin on 
    1/4 c  canola oil  
           For the Vinaigrette:
     10    anchovy fillets, preferably
           packed in olive oil, drained
      2 TB juice from 1 lemon 
      1 TB drained capers
      1 TB chopped fresh parsley
           leaves
      3 TB extra-virgin olive oil 
      2 TB heavy cream 

Loosely based on Escoffier's 1903 Le Guide Culinaire, recipe 1665
(Darne de Saumon a la Danoise), but Sauce Batarde requires lots of
whisking and a liaison of egg yolks, so I looked elsewhere for an
easier creamy anchovy sauce. I found my answer in Modern Sauces by
Martha Holmberg, which features a recipe for a creamy anchovy-caper
vinaigrette. It's easy. Just toss everything in a food processor,
turn it on, and you're done. Though robust and salty, thanks to
lemon juice and heavy cream, it doesn't taste the least bit fishy.
It's almost like a funkier version of hollandaise, and it pairs
exceptionally well with the salmon. Interestingly, Holmberg even
writes that the sauce goes well with boiled potatoes. She's right.

Add potatoes to a large pot and cover with water. Season generously
with salt. Bring to a boil over high heat and simmer until tender
and fork slides in easily, 15 to 20 minutes. When done, drain in a
colander. Toss in a large bowl with green scallions and 2
tablespoons of parsley. Season with salt and pepper to taste. 

Season salmon fillets on both sides with salt and pepper. Heat oil
in a large non-stick skillet over medium-high heat until shimmering.
Add salmon fillets skin side down, and carefully press the fillets
down with a spatula or your fingers for a few seconds so that the
skin has full contact with the skillet. Cook until browned on the
bottom, 4 to 5 minutes. Carefully flip fillets and cook for 1 minute
on the other side. Remove fillets and set aside. 

For the vinaigrette: Puree the anchovies, lemon juice, capers, and
parsley in a food processor. With the blades running, pour in the
olive oil and heavy cream until the sauce is smooth and thick, about
20 seconds. Transfer to a bowl and season to taste with salt and
pepper. 

Serve salmon fillets and potatoes with the creamy vinaigrette on the
side. 

Posted by: Nick Kindelsperger

  From: Serious Eats                    
 
MMMMM-------------------------------------------------



YK Jim


... I am a banana racist; I don't like the brown ones.

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