Text 16973, 130 rader
Skriven 2014-09-14 08:27:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Baaaaa was:allergies
============================
-=> MICHAEL LOO wrote to NANCY BACKUS <=-

 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)

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

 ML>  ... 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

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

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

 ML> Mary had a little lamb. The chef was pleased.

Mary had a little lamb 
Her father shot it dead, 
Now she takes it to school 
Between two slices of bread.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Braised Australian Lamb, Almond Piccata & Crispy Polenta
 Categories: Lamb/mutton, Nuts, Citrus, Wine, Vegetables
      Yield: 4 servings

MMMMM-----------------------BRAISED LAMB----------------------------
      3 lb Australian lamb stew meat;
           - in 2 1/2" cubes
           Salt & fresh ground pepper
   1/2 c  Olive oil
     1 lg Onion; diced
     8 cl Garlic; diced
     3 tb Chopped fresh sage
     1 ts Chopped fresh thyme
 1 1/2 c  White wine
 1 1/2 c  Fresh squeezed orange juice
     4 c  Chicken stock
   1/4 c  Currants
   1/2 c  Diced celery
   1/2 c  Diced carrots
          Zest of 1/2 orange
   1/2    Bay leaf

MMMMM----------------------CRISPY POLENTA---------------------------
     1 c  Milk
     1 c  Water
     4 tb Butter
          Salt & fresh ground pepper
 4 1/2 oz Polenta
     1 oz Parmesan cheese

MMMMM----------------------ALMOND PICCATA---------------------------
   1/4 c  Almonds; roasted
   1/4 c  Packed Italian parsley leaves
          - fine chopped
     1 cl Garlic; fine minced
          Salt & fresh ground pepper
          Olive oil

MMMMM--------------------ASSEMBLY & SERVICE-------------------------
   1/2 c  Vegetable oil
          Corn meal
     1 lb Spinach; washed


  FOR THE BRAISED AUSTRALIAN LAMB: Heat a large iron skillet
  over medium-high heat until quite hot. Meanwhile, sprinkle
  the lamb with salt and pepper. Add olive oil to cover the
  bottom of the pan. SautO the lamb, a small amount of meat
  at a time, to brown on all sides. While the meat is
  searing, start sautOing the onions in a 4-quart pot with a
  thick bottom in a small amount of olive oil. Add the
  garlic, sage, and thyme. 

  As the lamb pieces become brown on all sides, add them to
  the pot with the onions and allow the onions to continue
  cooking. After all the lamb is cooked, pour off any excess
  grease and deglaze the pan with white wine. Pour the wine
  over the onion lamb mixture, add the orange juice and the
  stock and then bring to a boil. Turn the heat down to a
  simmer and cook for 1 to 1 1/2 hours. Once the lamb is
  cooked, add the currants, celery, carrots, orange zest,
  and bay leaf and simmer another 5 minutes.

  FOR THE CRISPY POLENTA: In a 2 quart saucepan, bring the
  milk, water, and butter to a boil. Add the salt, pepper,
  and polenta and turn up the heat to simmer. Stir the
  mixture constantly for 15 minutes, until the polenta pulls
  away from the side of the pot. Add the Parmesan cheese and
  mix to incorporate. Pour the polenta onto a small sheet
  pan, flatten out the top with a spatula, cover with
  plastic wrap, and refrigerate.

  FOR THE ALMOND PICCATA: Combine the almonds, parsley, and
  garlic and stir until coarsely mixed. Season lightly with
  salt, pepper, and olive oil.

  TO ASSEMBLE AND SERVE: In a shallow iron skillet, heat the
  vegetable oil. Cut the Crispy Polenta into sticks making
  sure to have at least 3 sticks per person. Dust lightly
  with cornmeal and fry in the vegetable oil until golden.

  Immediately before serving time, cut the polenta into
  flower shapes (using a cookie cutter or a knife). Add the
  spinach to the lamb stew and wilt. Plate the Braised
  Australian Lamb and plate the Crispy Polenta on top.

  Sprinkle the dish with the Almond Piccata. 

  From: http://www.starchefs.com

  Uncle Dirty Dave's Archives

MMMMM

... Butcher backs up into meat grinder. Gets a little behind in his work!!!
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