Text 10729, 101 rader
Skriven 2014-03-08 15:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: organs 300
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 ML> I was looking for something else on the Internet and found
 ML> the interesting story of William Buckland, a geologist and
 ML> eccentric, who when shown the precious relic of Louis XIV's
 ML> mummified heart, grabbed it and ate it.
 NB> What a fine character...  I can't imagine it tasting very good... and
 NB> certainly not a particularly exemplary action, eccentric or not... 

Exemplarily nonexemplary, I suppose. The gent was rumored to
have eventually died in a lunatic asylum.

 NB>> We have some organ pipes in our attic... came from someone that
 NB>> had done something similar, and then didn't want to hang onto
 NB>> them any more
 ML> So what are your plans for them?
 NB> Rather nebulous...  At the time Richard brought them home, there was
 NB> some vague thought of maybe someday using them in a home pipe organ...

That would be eccentric but in a somewhat pleasant way.

 ML> very best in June 2000 out of LAX). Also for some reason I've
 ML> had good luck with smoked fish (salmon on United and British,
 ML> sable on Singapore).
 NB> Sometimes one gets lucky, eh...  ;)

This week: good smoked salmon wrapped around
rather bad poached salmon (canape). Oh, United,
how the fallen hath fallen. Speaking of which,
I see a 777 is said to have totally fallen out
of the sky yesterday. Scary - things just don't
do that, and that was supposed to be the
"uncrashable airliner." I just checked my
schedule and find no 777 flights coming up. On
the other hand, as it sounds like terrorism, it
might not matter what kind of airplane. And we
go on Lufthansa tomorrow to Munich.

Bone-in filet with foie gras demi ravioli over oven-dried vegetables
categories: New Orleans, hotel, pretentious, offal, beef, pasta
Serves: 8

h - For the filet
8 bone-in filets (8 oz each)
Sea salt, cracked black pepper and olive oil, to taste
h - For the ravioli dough
1 c all-purpose flour
2/3 c semolina
1 ts salt
1 Tb olive oil
2 eggs
2 ts hot water (to 3)
h - For the ravioli filling
1 Tb olive oil
1 ts fresh chopped garlic
1/4 c cognac
1 c demi-glaze or reduced stock
1 ts oregano, finely chopped
1/4 c foie gras, diced
1 stick butter, softened
h - For the oven-dried vegetables:
8 sl beet
8 sl carrot
8 sl parsnip
Olive oil, sea salt and cracked black pepper, to taste

Season the bone-in filets and grill to desired temperature.

Sift the flour, semolina and salt into a bowl and make a
well in the center. Pour in the oil. Add the eggs and 1 Tb
hot water. Using your fingers, work the mixture until it
becomes smooth dough. Turn the dough onto a lightly
floured board and knead until it is elastic (about 15 min).
Roll dough until it is 1/4" thick. Using a ring, cut the
dough into 16 circular portions.

Heat olive oil in a saucepan. Add garlic and saute to
soften without browning. Add cognac. Remove from heat.
Add demi-glaze, oregano and foie gras. Return to heat and
reduce by one third. Cool. Once cooled, incorporate the
softened butter into the mixture.

Place 1 Tb foie gras demi butter in the center of each
of eight dough circles. (Reserve some foie gras mixture
for plating.) Place a second dough circle on top of each
serving. Moisten the edges of the dough with water and
crimp the top and bottom together. Cook until tender
in seasoned water.

Line a half-sheet pan with parchment. Place carrot, parsnip
and beet slices in an overlapping circle on the parchment.
Season to taste with sea salt and cracked black pepper.
Drizzle with olive oil. Cook 1 hr at 200F.

PRESENTATION: Divide the oven-dried vegetables among eight
plates. Place a grilled filet on top of each serving.
Garnish the filets with a spoonful of foie gras demi
butter. Top each serving with a ravioli.

Mark Quitney, 5 Fifty 5, New Orleans Marriott
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