Text 23464, 110 rader
Skriven 2015-01-29 18:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: odd foods 122
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 ML> Hong Kong nouveau riche cuisine. Same as the famous half
 ML> Coca-Cola and half Chateau Margaux, though that's more
 ML> Shanghai.
 NB> The nouveau riche have a lot to answer for...  ;0

For sure, but on the other hand some very delicious things
have more than a toe dipped in the ocean of ostentation.
 
 ML> And late, well, I don't do it so well any more either,
 ML> though the other night I was out with that bottle of
 ML> Scotch until almost 4.
 NB> Did you have other congenial company to help with that bottle...? 

Some executive of Delta Airlines, a dude.
 
 ML> I am feeling slightly put out by both her and Lilli,
 ML> because, either as they have become comfortable being my
 ML> dining partners or because they are retreating into
 ML> comfortable elderliness, they are becoming less amused
 ML> by my forays into interesting food. 
 NB> Ah, perhaps comfortable enough to express more of their discomfort...?

Lilli is still fairly good about this, though she has to
retreat to her comfort zone more promptly than before.
Annie (among others) goes, ugh, that's gross. Sometimes,
of course, it is gross.

 NB> And/or becoming even less adventurous, even vicariously...?  Sigh....

Well, I too am becoming less adventurous. In Manila
(I think maybe actually Santa Ana) I passed up the
opportunity to have an authentic dinuguan, something
of which I have partaken before.

 NB> Can't say as I blame you much for feeling put out about that...
 NB> especially when you were someplace where the food was part of the
 NB> charm... ;)

But the thing I most regret not experiencing was that
KFC Double Down Dog. By the way, if I didn't say so
before, the white meat chicken at KFC in the Philippines
was moister and tastier than what we get over here.
Lilli gave me some to taste, and I enjoyed it, even if
I left half her gift on the plate.

 NB> So the above would translate into, say, 5 tsps minced garlic, so far
 NB> as quantity produced is concerned... and if one didn't like garlic so
 NB> much, one might just use less anyway...  ;)  I've decided I like garlic
 NB> pretty well... apparently better than Richard does, as he sometimes
 NB> makes comments... ;)

More or less, depending on just how much you like garlic.

Foie gras with salsify, molleaux raisins and sauterne sauce
Categories: chi-chi, poultry, offal, main
Servings: 4

h - For the foie gras
1 lb extra grade fresh foie gras
Salt and pepper to taste
h - For the salsify
5 sticks salsify
2 lemons, juice of
4 c ice water
sea salt to taste
7 oz salted butter
h - For the raisins
1 c lg molleaux raisins*
2 c water
h - For the sauterne sauce
1 1/4 c sauterne wine
3/4 c veal stock
1/4 c unsalted butter
salt and pepper to taste

* I think this is "moelleux," i.e., only half dried.

Cut the foie gras into four 4-oz portions. Season with
salt and pepper. Heat a nonstick pan. Sear the foie gras
for 2-3 min on each side. Remove foie gras to drain on
paper. Hold in a warm oven until ready to assemble.

In a saucepan, combine ice water and lemon juice. Wash
and peel the salsify, then add it to the ice water and
lemon juice. Bring mixture to a boil. Season with sea
salt and slowly poach the salsify until tender. Remove
from heat and let the salsify cool in the water before
draining. When ready to assemble, heat olive oil in a
saute pan. Cut the salsify into finger-length pieces
and fry until browned. Lower heat and add the butter,
allowing butter to foam and color the salsify.

Place raisins in a bowl. In a saucepan, bring 2 c water
to a boil. Slowly pour water over the raisins. Let
steep. Cool.

In a saucepan, bring the sauterne wine to a boil and
cook until it has the consistency of syrup. Add the
veal stock and reduce by half. Holding pan above heat,
slowly whisk in unsalted butter. Season to taste.

Place one portion of foie gras on each of four plates.
Add the salsify. Garnish with raisins and sauce.
Finish with a bit of sea salt.

Andre Garrett, Galvin at Windows, London

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