Text 23279, 182 rader
Skriven 2015-01-25 18:09:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Janis Kracht
Ärende: Duck.. oh no...
=======================
-=> Janis Kracht wrote to Dave Drum <=-

 >> it's either frozen or previously frozen. Still damned
 >> expensive. Like breast averages $15-$16 per lb.

 >> To be honest, I didn't check the price on the fresh duck
 >> breasts.. or the precooked Duck packages.. it was for
 >> Christmas dinner so I _wanted_ it Lol

 >Well, yeah - for special occasions .... but, it's gonna be
 >a non-starter for me as an everyday item.

 JK> If I want duck at a good price, say for a weekly dinner thing, I'd
 JK> probably buy a frozen whole bird... Given the general tastes of
 JK> people in the house, duck would be devoured quickly by some
 JK> (me<vbg>) and ignored by others (my son<g>)

Hey, if he doesn't like what you make there's always McDuck's and a Big Mac or
McRib 
 
 >> We also had lasagne as the second course and boy that went

 > Never been a huge fan of lasagna - I make a killer version. But, I can
 > think of lots of pasta/Italian dishes I'd order off a menu before I
 > got to the lasagna. Moussaka, now, if I see it on a menu I look no
 > further - especially if it's 

 JK> Moussaka is so good.. we an excellent dish of it at one of
 JK> Binghamton's Greek restaurants.  There is a somewhat large
 JK> greek population there.  My Uncle's family is actually
 JK> greek and from that area - I had one of those those "Hey,
 JK> we're related!!" moments when we/they discovered we were
 JK> living in the Binghamton area (Windsor). That was neat :)

 JK> As far as "restaurant" Italian food though, one thing we've always
 JK> avoided is just that.  It rarely comes close to homemade Italian
 JK> cooking in our minds (thanks to my Mom for giving me a good
 JK> example to follow <g>). I remember once a bazillion years
 JK> ago when Ron and I first met, we stopped for dinner at a
 JK> little hole-in-the-wall Italian restaurant in Middletown,
 JK> NY, and had the best ever Linguine and clams we'd ever
 JK> eaten.. Finding Italian food that is that good is rare
 JK> though.

Like my bud (and restaurant owner, Joe Saputo, said when I asked him who had
the best Italian food in town. "My grandma" was his reply.

 > made with bechamel instead of red gravy. And all moussaka is, at bottom is
 > Greek lasagna. Even if it uses potatoes in place of the broad, flat noodles.

 JK> Julia Child realized this ages ago as you can imagine ...
 JK> if you can find an older version of her cookbooks,
 JK> somewhere in there you may find her version of lasagna that
 JK> is not lasagna Lol... It's essentially moussaka with wide
 JK> noodles and mozzarella cheese... it's a nice recipe when
 JK> you need to use a bechamel instead of Ricotta cheese.

My favourite is from Michele Urvater, one of my most liked presenters from the
early(ish) days of the Food Network - when they really, really cooked. She was
hostess of Cooking Monday thru Friday - the premise being a working cook could
make a huge meal for little more effort than a "just enough" meal and then spin
off left-overs in several different directions over the rest of the week -
without getting boring or just appearing re-heated.

 >> Are you good at plucking them feathers?  or are your
 >> hunting buddies? :) :) Now I know how to get the fur off a
 >> rabbit.. my grandfather taught me how to do that when I
 >> around 10 years old. ;)

 >Rabbits is easy to skin.

 JK> Yeah, they are.  I guess I was so astounded at 10 at how
 JK> easy it was that it stuck with me all these years <g>

 > Tree rats, too. Poultry ... it pays to keep a cauldron
 > of boiling water handy. And an open flame to singe off the pin feathers that
 > are darned near impossible to got by hand. I can pluck a duck (and be
 > veeeerrrrry careful when you say that)

 JK> LOL

 > or a chicken/goose, grouse, quail, etc.
 > But I ain't gonna be a happy camper about it.

 JK> I'd go to the store Lol

 >> Looks good :)

 > My mental taster tells me it's a possible for a fancy dinner. Probably work
 > with goose, too. But you'd have to make more chutney. I can harvest geese
 > around here with a baseball bat. There are biggish flocks of them all over
 > the place. And not frightened of humans.

 JK> Like "The Birds" (Alfred Hitchcock") maybe? <grin>

I never had any of them make a run at me like they used to do on the farm. But,
then I don't look a lot like Tippi Hedren.  Bv)= 

 JK> We had lots and lots of geese here for ages.  I do think that the NY
 JK> State mucky-mucks lowered the count somewhat though when they
 JK> killed a ton of them here though because of the geese
 JK> loving to meld with airline engines.. ouch.

We don't have to worry about that so much. But, I see geese all year around
these days. When I was a young man one seldom saw geese in the winter times.
But, with the climate change (2014 was the hottest year on record) they aren't
migrating like they used to.

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

      Title: Seafood Lasagne "a la Francaise"
 Categories: Seafood, Dairy, Vegetables, Cheese, Booze
      Yield: 4 servings

      6 tb Unsalted butter
    1/4 c  (ea) shallots, carrots and
           - celery; minced
      8 oz Peeled, deveined shrimp; in
           - small dice
      8 oz Lump crabmeat; picked over
      2 tb Cognac
      1 c  Canned tomatoes; drained,
           - chopped
      4 tb Flour
      2 c  Light cream or Half & Half
    2/3 c  Milk
    3/4 c  Grated Gruyere cheese
           Salt & pepper
        pn Nutmeg
      1 lb Fresh spinach or tomato
           - lasagne sheets (or half
           - pound of each)

  Recipe courtesy of Michele Urvater

  Preheat oven to 350oF/175oC. 

  In a skillet heat 2 tablespoons of butter. When hot add
  shallots, carrots and celery, cover and cook until wilted,
  about 5 minutes. Add the shrimp and crab and saute,
  stirring continuously for 3 to 4 minutes or until seafood
  is just cooked through. Stir in Cognac and evaporate over
  high heat. Stir in tomatoes and cook 10 minutes,
  uncovered, or until mixture is quite thick. Remove from
  heat and season to taste with salt and pepper.

  MAKE A ROUX: Melt the remaining 4 tablespoons butter and
  add 4 tablespoons flour. Whisk in cream and milk and
  simmer five minutes or until thick. Remove from heat and
  stir in 1/2 cup of the Gruyere cheese; season to taste
  with salt, pepper and nutmeg. 

  Cut the pasta sheets into strips 3" to 4" wide and long
  enough to fit into your gratin or baking dish. Boil, a few
  sheets at a time until 3/4 done. Drain and cool on clean
  cloths. 

  Generously butter 3 quart capacity baking pan. Spread a
  thin film of cream sauce over bottom of baking dish.
  Arrange a layer of 4 overlapping sheets of lasagne.

  Spread a thin film of cream sauce over pasta, then seafood
  mixture. Top with pasta and repeat, reserving 1/3 cup of
  cream sauce for top layer. Finish with a layer of pasta,
  cream sauce and remaining 1/4 cup of Gruyere. 

  Bake, loosely covered with foil for 20 minutes. Uncover
  and bake 10 minutes or until hot throughout and only
  slightly golden on top. Let stand in pan for 5 minutes
  then serve.

  From: http://www.foodnetwork.com

  Uncle Dirty Dave's Archives

MMMMM

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