Text 11051, 162 rader
Skriven 2014-03-19 07:09:00 av Dave Drum (74473.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Winin' Boy #2
=====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poached Apples w/Vanilla Yogurt
 Categories: Fruits, Dairy, Citrus, Desserts, Wine
      Yield: 4 servings
 
  1 1/2 c  Fruity red wine
    3/4 c  Sugar
    1/3 c  Fresh orange juice
      2    3x1" strips orange peel
      1    3x1" strip of lemon peel
      1    Cinnamon stick
      1    Whole star anise
      4 md Apples; peeled, cored
      1 c  Greek-style yogurt
  1 1/2 tb Honey
      1    Vanilla bean; split
           - lengthwise
 
  Combine wine, sugar, orange juice, orange peel, lemon
  peel, cinnamon stick, star anise, and 2 cups water in a
  large heavy saucepan over medium heat. Bring to a boil,
  stirring until sugar is dissolved. Add apples; reduce heat
  to low and simmer, occasionally rotating apples, until
  tender when pierced with a sharp knife, 25-30 minutes.
  
  Using a slotted spoon, transfer apples to a plate and set
  aside. Strain poaching liquid in pan into a small
  saucepan, discarding solids in strainer. Set saucepan over
  medium-high heat and simmer, stirring occasionally, until
  poaching liquid is syrupy and reduced to about 3/4 cup,
  10-15 minutes (syrup will thicken as it cools).
  
  Combine yogurt and honey in a small bowl. Scrape in seeds
  from vanilla bean; whisk until the yogurt sauce is smooth
  and well blended.
  
  Divide yogurt sauce among plates. Place warm apples on
  top. Drizzle syrup over.
  
  by The Bon Appétit Test Kitchen
  
  Bon Appétit | November 2011
  
  Yield: Makes 4 servings
  
  MM Format by Dave Drum - 27 November 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tourtière Du Shack
 Categories: Pies, Wine, Pork, Potatoes, Mushrooms
      Yield: 7 Servings
 
MMMMM---------------------------CRUST--------------------------------
  3 1/3 c  All-purpose flour
      2 c  Chilled unsalted butter; in
    1/2    " cubes
      1 ts Kosher salt

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Chicken broth
  1 1/2 md Onions; chopped, divided
      4 cl Garlic; chopped, divided
      5    Whole black peppercorns +
           - fresh ground pepper
      5    Sprigs thyme
      2    Bay leaves
  1 1/2 lb Boneless pork shoulder; in
           - 2" pieces
           Salt
      1 tb Unsalted butter
      8 md Button mushrooms; stemmed,
           - fine chopped
    1/2 c  Dry white wine
  1 1/4 lb Ground pork
    1/8 ts Cinnamon
    1/8 ts Ground cloves
    3/4 c  Grated, peeled russet
           - potato
           All-purpose flour (for
           - surface)
      1 lg Egg yolk; beaten to blend
 
  Special equipment A 9" diameter deep dish glass or ceramic
  pie dish
  
  For crust: Pulse flour, butter, and salt in a food
  processor until pea-size pieces of butter form. Transfer
  to a medium bowl. Add 1/4 cup ice water and stir just
  until shaggy clumps form, adding more water by
  teaspoonfuls if dry. Divide dough in half; flatten each
  half into a disk. Wrap disks in plastic wrap and chill for
  at least 2 hours.
  
  DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
  
  For filling: Preheat oven to 325øF/160øC. Combine broth,
  1/2 chopped onion, 1 chopped garlic clove, whole
  peppercorns, thyme, and bay leaves in a medium pot. Add
  pork shoulder; season with salt and pepper. Bring to a
  simmer over medium heat.
  
  Cover pot. Transfer to oven; braise until pork shoulder is
  tender and shreds easily, about 2 hours. Remove from oven;
  let cool.
  
  Transfer pork shoulder to a work surface. Shred meat with
  your fingers and transfer to a medium bowl. Strain pan
  juices through a fine-mesh sieve; add 1/2 cup juices to
  pork; discard solids in strainer.
  
  Melt butter in a large skillet over medium heat. Add
  remaining 1 chopped onion and 3 chopped garlic cloves;
  cook, stirring often, until soft, 5-7 minutes. Add
  mushrooms; cook, stirring often, until almost all liquid
  is evaporated, 5-7 minutes. Add wine; stir, scraping up
  browned bits. Bring to a boil; cook, stirring often, until
  liquid is almost evaporated, about 5 minutes.
  
  Add ground pork, cinnamon, and cloves. Cook, stirring to
  break up into small pieces, until pork is cooked through,
  about 5 minutes. Add potato. Cook until potato is soft,
  about 10 minutes. Remove from heat. Stir in shredded pork
  with juices. Season to taste with salt and pepper; let
  cool slightly. Chill until cold, about 1 hour.
  
  DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  
  Roll out 1 dough disk on a lightly floured surface into a
  12" round. Transfer to pie dish, leaving overhang. Fill
  with cooled meat mixture. Roll out remaining dough disk
  into a 10" round. Place dough over meat filling. Fold
  overhang over top crust and crimp edges. Brush crust with
  egg yolk. Cut three 2" slits in top crust. Chill for 1
  hour.
  
  Preheat oven to 400øF/205øC. Bake tourtière for 30
  minutes. Reduce heat to 350øF/175øC; bake until crust is
  golden brown and filling is bubbling, 40-50 minutes. Let
  cool for 20 minutes before serving.
  
  by Martin Picard
  
  Bon Appétit | January 2012
  
  Yield: Makes 6 to 8 servings
  
  MM Format by Dave Drum - 07 February 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

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