Text 16969, 113 rader
Skriven 2014-09-14 00:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: allergies 962
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 ML> Mmm. The cheese was probably diluting and maybe encapsulating
 ML> the troublesome substance, but you got oversensitized, and
 ML> bad things happened.
 NB> Something like that...  I was attributing it to the protein aspect of
 NB> the cheese, possibly also fat (it was generally good cheddar
 NB> cheese)

I was thinking more of fat, which can do stuff like that.

 ... In any case, yes, it didn't work for long...  It may just
 NB> have been that the process hadn't fully blossomed at first, and it
 NB> wouldn't have mattered what I did or didn't do, whatever is getting me
 NB> there would have done it's foul deeds...  ;0

That too. I'm notably un-allergic to some things that give
lots of people trouble - poison ivy and beestings among
them. The former I don't feel, though I get the urticaria
from things as silly as wool and clothes that have been
washed with Tide or similar; the latter swell me up in a
minimal way but are easily treated so the effects are gone
in a matter of hours. But I fear the day when the flipflop
occurs - it's said that sensitivity to these things can be
acquired suddenly and catastrophically.

 NB>> So it may well be just some flukish thing... it might be a
 NB>> particular wine or wines that causes the effect, too.
 ML> I suppose, but more likely one of the incidental ingredients -
 ML> what biocides or fertilizers those particular grapes had been
 ML> sprayed with; not so likely the grapes themselves, as most
 NB> Or what other incidental ingredients might have been introduced in the
 NB> winemaking process... 

Turns out Lilli did a three-day allergy scratch test, and
it turns out she's deadly allergic to olives, and the winery
where this problem first manifested itself advertises that
it grows 10 varieties of olives, which it presses for oil.

 NB> ... Mary had a little LAMB.  The doctor was surprised.

Mary had a little lamb. The chef was pleased.

Orange-and-cinnamon-scented lamb shank with Parmesan grits
Categories: fancy, New York, Mediterranean, main
Serves: 8

h - For the lamb shanks
8 lamb shanks
1/2 c all-purpose flour
2 Spanish onions
2 carrots
4 stalks celery
6 cloves garlic
6 sprigs thyme
1 c canned tomatoes, drained
1 1/2 c brandy
2 qt lamb stock
4 sticks cinnamon
2 oranges
Kosher salt and pepper to taste
olive oil, as needed
butcher's twine, as needed
h - For the Parmesan grits
16 oz instant grits
7 1/2 c chicken stock
1 c grated Parmesan
1/2 c heavy cream
Kosher salt and pepper to taste


Prepare the lamb shanks by removing the first 3"
of tissue on the thin end of the bone. Truss the
remaining meat with twine. Place the flour into a
mixing bowl and season with salt and pepper. Clean
and rough-chop the carrots, onions, and celery.
Drain canned tomatoes through a strainer to remove
the excess moisture. Peel the oranges with a
vegetable peeler removing only the zest; reserve
the zest. Squeeze the oranges and reserve the juice.

Heat a rondo or braising pan over medium-high heat
with enough olive oil to coat the bottom. Season the
shanks with salt and pepper, then dredge in the
seasoned flour. Pat the shanks to remove excess
flour and brown in the rondo on all sides. Once the
shanks are a rich brown color, remove them from the
pan. Add the carrots, onion, and celery to the pan
juices and caramelize to a rich brown (about 10 min),
stirring occasionally to remove the fond. Add the
garlic, thyme sprigs and tomatoes. Cook 3 min, then
deglaze with the brandy and reserved orange juice;
reduce by half. Place the lamb shanks back into the
rondo; add the cinnamon sticks and orange zest and
cover with lamb stock. Season the braising liquid
to taste and reduce heat to low. Cover and braise
for 2 1/2 hr or until the meat is tender and almost
falling off the bone (the twine will prevent this
from happening).

Heat the chicken stock and season. Slowly pour in
the instant grits and cook, whisking constantly
until the grits begin to thicken, about 4 min. Turn
off heat and add cream and Parmesan. Whisk to
incorporate the cheese. Season to taste.

Remove the twine from the shanks and serve over
Parmesan grits. Ladle some of the braising juice
onto each serving.

Maximo Lopez, Wall & Water, NYC

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