Text 11364, 96 rader
Skriven 2014-03-25 19:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: pessimism 372
=====================
 -> Different kind of bad breath, I've found, and also fixable.
 RH> Tooth paste works wonders.

Not always. Gum disease and bad cavities are things that
toothpaste can't fix, though copious amounts of mouthwash
do okay.

 ->       Title: Cola Roast
 RH> I've never done this, but I've heard of it.  I'm more likely to throw
 RH> in a  bottle of beer instead.
 
Beer would be fine. I've used both in pot roasts (not
at the same time).

Beef carpaccio canape
cat: starter
Serves: 6 to 8

8 oz beef tenderloin
h - For the cheese
1 ball fresh burrata cheese
2 Tb extra virgin olive oil
1 ts chopped basil
1 ts chopped parsley
Salt and pepper, to taste
h - For the tomato jam
4 lg vine-ripe tomatoes
2 Tb extra virgin olive oil
1 ts granulated sugar
Salt to taste
1/4 c sherry vinegar
h - For the vinaigrette
1/4 c extra virgin olive oil
2 Tb red wine vinegar (or beer vinegar)
Salt to taste
h - For presentation
1/4 lb micro watercress
1 pn red chili flakes
Salt to taste
Pepper to taste

Roll the beef in plastic wrap to form a log.
Tie off each end of the roll as tightly as
possible. Refrigerate.

Remove the cheese from its packaging and set
it in a colander to drain excess liquid.
After draining, place the cheese in a bowl
with 2 Tb olive oil, basil, parsley, and salt
and pepper to taste. Mix thoroughly. Set aside.

Rough-chop the tomatoes, removing stems. Place
the olive oil into a medium saucepot over
medium heat. Add the tomatoes. Cook 4-5 min,
stirring constantly, until the tomatoes begin
to break down. Add sugar and salt to taste.
Continue cooking over low heat for 1 hr,
stirring occasionally. When most of the
liquid has evaporated, add the sherry vinegar
and stir. Remove from heat and cool.

Combine the olive oil, the red wine vinegar,
and a pinch of salt in a bowl. Whisk to
combine. Set aside.

Take the beef out of the refrigerator and
unwrap. With a sharp knife, cut paper-thin
rounds of tenderloin. Lay 6" squares of
plastic wrap on the counter. Place beef
rounds in the center of each square. With a
teaspoon, place a small dollop of cheese
mixture in the center of the beef. Make
the balls as big or as small as you like.
Use one piece of beef for a small ball or
overlap three or four slices in a fan pattern
to form a larger ball. Once cheese is on the
beef, carefully grab all four corners of the
plastic wrap, pulling upwards and using a
twist motion to squeeze the plastic together
tightly to create a ball at the bottom,
removing all bubbles and ensuring the ball is
tight. Tie a knot in the plastic. Refrigerate
1 hr prior to serving.

When ready to serve, remove beef carpaccios
from plastic wrap and place on a plate. Put
a little vinaigrette on top of the beef and
season to taste. Add a scant ts of tomato
jam on top. Dress with watercress.

Jesse Schenker, Recette, NYC


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