Text 16407, 77 rader
Skriven 2014-08-29 16:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: chowder
===============
 > Tomorrow we shall be leaving for a two week trip in Ireland

Nice!
  
 > We went all the way around Ireland, keeping pretty much to the
 > coastal areas.  Lots of good food and good scenery.

Yes, that does sound lovely.

> at least six versions of seafood chowder, all different

Haddock and mussels are both common ingredients but the recipe isn't
rigid; it's all about freshness and what the catch of the day is.

(I just made one yesterday with sole and broccoli in it.)

As you mentioned, Irish bacon isn't always smoked just salt cured,
so pancetta or salt pork makes a good substitute over here.
                                                            
> I had something like the recipe below.  It did not have a bottom
> crust and a thin flaky top crust -- almost like a puff pastry or
> phylo dough consistency.

> Title: Steak and Guinness Pie (Irish)
>            Recipe of short pastry*
> *For double-crust pie in deep pie dish.

Double crust short pastry is traditional; puff pastry top crusts are
modern.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Irish Cream of Mussel Soup
 Categories: Shellfish, Soups, Irish, Dairy, Mussels
      Yield: 4 servings
 
     32 md Mussels
      1    Onion; peeled/chopped
      1    Celery; chopped
      1    Leek (white part only); chop
      1 c  White wine
      3 c  Fish stock
      2 c  Heavy cream
      4    sprigs chervil
           Salt and pepper
 
  When buying mussels look for small ones that have tightly closed
  shells - a sign that they are alive and thus fresher.

  Place mussels, wine and fish stock in a stock pot. Add chopped
  vegetables. Cover and shake to stir contents. Cook on high heat 4
  to 5 minutes. After 5 minutes shake pot again, remove lid and
  strain contents into a colander, catching liquid in a bowl. Then
  strain soup liquid again through a wire mesh strainer into a
  saucepan. Over high heat, boil and reduce soup for 5 minutes.
  Meanwhile, remove the mussel meat from most of the shells, leaving
  some mussel shells intact for serving as a side dish with the
  chopped vegetables. Pour the heavy cream into reduced soup. Whisk
  while maintaining the high heat. Add mussel meat slowly. Whisk
  gently. Then continue to stir with a soup ladle until it boils.
  Ladle soup into soup bowls. Add sprigs of chervil to top of soup
  for garnish. Serve the remaining mussels on the side with an array
  of the cooked chopped vegetables.
 
MMMMM

                   

YK Jim


... Still here ... worst Apocalypse ever.

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