Text 19760, 78 rader
Skriven 2014-11-24 14:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: wanderings 338
======================
 NB> For sure.  He talks about not wanting to get too big because then he
 NB> couldn't give the attention he wants to give to the food and the
 NB> customers, and how important it would be to get help that really could
 NB> do the job as he wants it done...  We went on Wednesday for Richard's
 NB> birthday, and he gave us some fancied up egg custards for dessert. 
 NB> He'd been experimenting with different sauces, and was finally
 NB> satisfied with a lemon sauce... it was very good, the custard in a
 NB> stemmed glass dish, with a little thin slice of lemon atop with a
 NB> cherry, and the lemon sauce over all... pretty, too.  :)

Interesting, not very sushi-parlorish. Of course, Fu is not
really a sushi-cheffish name. Are his egg custards milk-based?
I could see someone trained in chawanmushi translating that
skill to other kinds of custard as well.

 ML> Truth. And as long as the bean counter in charge is one of
 ML> the family, with a reputation to uphold, you're pretty safe.
 NB> I'd think so.  And the girls are very much into the sustainability and
 NB> other ecological and healthful issues, so at least for the next
 NB> generation there shouldn't be problems on that front.  :)

One hopes, but we've seen too many family businesses go down
the tubes after some bright young scion returns the conquering
hero from business school.

 ML> I have a friend, I think I told you about her, who prefers
 ML> tilapia precisely because it doesn't taste like much.
 NB> You probably have.  And I've had a friend or two who similarly
 NB> preferred it for its blandness.  My favorite fish, turbot, is very
 NB> mild, but it has a nice buttery taste, so that it doesn't need tarting
 NB> up, but also takes to mild fancyings...  Tilapia, one might as well be
 NB> eating soft cardboard or worse...

Turbot is a nice fish, but is it 3x better than tilapia?
Okay, it is, but can your budget take a 3x expansion.

 ML> Kale and Spinach Chop Salad with Apples
 ML> categories: poison, fruit, salad
 NB> Another good-looking poison recipe from wegmans... ;)

I don't see combining kale and spinach - I guess the
idea is that their characteristics average out, but
I'll bet they don't.

Steamed fillet of farm-raised turbot
Categories: fancy, fish, main
Serves: 4

4 (6-oz) turbot fillets
1 oz sliced truffles
2 c fish fumet (stock)
1/2 c truffle juice
1 c beurre blanc
1 c sauteed wild mushrooms
1 c English peas, blanched
1 basket cherry tomatoes
Salt and pepper
1 oz pea sprouts
2 oz sliced terrine foie gras

Insert sliced truffles between the fish fillets. Reduce
truffle juice and add beurre blanc. Cut 1 oz of foie
gras, add to the sauce and blend in a bar blender.
Strain and reserve the sauce. Bring fish fumet to a
boil, reduce to a simmer and poach fillets 3 to 5 min.
Mix mushrooms with blanched peas and cherry tomatoes,
season to taste with salt and pepper.

Arrange mushrooms and vegetables on plate, top with
turbot, surround with sauce. Dice the remaining foie
gras. Garnish with diced foie gras and pea sprouts.

Douglas Dodd and Bruno Lopez, Hotel Bel-Air, LA


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