Text 22355, 82 rader
Skriven 2014-12-28 10:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: cheeky 516
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 ML> What was the original?
 NB> It appears to be de Joux or de Joue (spelling in the late 13th century
 NB> also being somewhat fluid)...  Deyo is the spelling that the family
 NB> used here pretty consistently.  And, in checking back to my records,
 NB> apparently I found 41 variants of the name in the New Paltz church

Was day-o (daylight come and me wanna go home) one of them?

I wonder if the first de Joue family was distinguished by
having big jowly faces.
 
 ML> Some people find the Asian bean desserts a little peculiar, but
 ML> one must remember beans that westerners (I originally wrote we
 ML> with a space after it) use in desserts, such as vanilla and
 ML> chocolate.
 NB> And don't forget the coffee bean, also used in desserts by
 NB> westerners.... ;)   Red bean paste is clearly a sweet... :)

All of the above turn into desserts if mixed with lots of sugar.
Red bean paste uses that most mundane of sweeteners, plain white
sugar - without it, the stuff is just refritos, only not as good.
I forgot to mention in a previous post that the Wick Fowler's
chili substance that Annie made had red kidney beans in it, about
5% beans, so not too distracting.

 ML> also snapped up a 4 oz bar of Cruz dark chocolate for a buck.
 ML> Sad to relate, the thing tasted exactly like carob (also a
 ML> bean), and I suspect shenanigans.
 NB> I'm not familiar with that brand of chocolate... But I do tend to
 NB> avoid dollar store chocolate anyway....
 
It was a buck, that's my only excuse. And the label said
"dark chocolate." I've been carrying it around in my bag
for a while so have just done another taste test. Carob is
too kind a comparison. It has a combination aroma of old
damp closet and old medicine chest, and the beaniness on
the palate, though reminiscent of old soy sauce, is welcome
by contrast. Sour finish as if it had sour raisins. As my
friend the Cab used to say "cheap at half the price."

Beef cheeks with cannellini beans
Categories: Beef, Main, Dairy-free, Italian, celebrity
Serves: 6

6 beef cheeks
plain flour
olive oil
4 diced onions
salt
pepper
3 peeled carrots
10 whole peeled garlic cloves
4 peeled and pureed ripe tomatoes
dry white wine
1 c dried cannellini beans (soaked overnight)
1 c chopped parsley

Allow a beef cheek per person, trimming each one of
all membranes. Dust them lightly with the flour.
Brown the meat lightly in olive oil.

In a pot saute 4 diced onions (for six people) in a
little olive oil making sure they become transparent
but don't colour. Arrange the cheeks on top of the
onions, season a little with salt and pepper, add
3 peeled carrots cut into 3 cm lengths, 10 garlic
cloves, the ripe tomatoes, and enough dry white wine
so that the meat is almost covered. Bring this to
the boil, lower the heat and simmer, covered, for
45 min.

Take 1/2 c of the liquid and mix with 1 Tb flour.
Return this mixture to the pot, add soaked cannellini
beans and chopped parsley.

Simmer for another 45-60 min until the cheeks are
tender. Season and serve with freshly made polenta.
 
Stefano Manfredi, www.goodfood.com.au
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