Text 23575, 91 rader
Skriven 2015-02-02 01:06:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 23533 av Michael Loo (1:123/140)
Ärende: Blow torch
==================
 -=> On 01-31-15  16:02,  Michael Loo <=-
 -=> spoke to Nancy Backus about Duck.. oh no... 132 <=-

 NB> They're reasonably seasoned... haven't particularly tried to crisp the
 NB> skin, but it does crisp some while heating according to
 NB> instructions... which, however, do tend to make it even more
 NB> overcooked.

 ML> A blowtorch is very useful, and I wonder that so few
 ML> kitchens have them.

We have a propane tourch.  Got it with a Creme Brulee kit (and never
used it for that).  I use it to light the sawdust for cold smoked
cheese.

 NB> They come with a packet of orange sauce which one can dump
 NB> on at a late stage of cooking... it's ok... nicer was when I spread
 NB> some of Dale's favorite orange marmalade on it...

Interesting -- Nancy, how is your supply of it?

 ML> And so they make you pay duck prices for cornstarch, sugar,
 ML> and orange oil? Clever these Indianans (Maple Leaf Farms,
 ML> despite its Canadian-sounding name, is from Indiana).

:-}}  Not quite as bad as making you pay meat prices for salt water
stuffed into the poultry or ham.



MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Wild Mushroom Torte
 Categories: Appetizer
      Yield: 4 servings
 
     16    Sheets of phyllo dough cut
           -into 8 x 8-inch squares
    1/2 c  (1 stick) melted butter
      2 tb Butter
      1 lg Yellow onion, julienned
      4 c  Sliced wild mushrooms (such
           -chantrelles, morels,
           -lobster, or porcini)
      2 c  Sliced domestic mushrooms
      1 tb Flour
    1/2 c  Chicken or vegetable stock
      2 tb Fresh thyme
  1 1/2 c  Ricotta cheese
    3/4 c  Chevre (goat) cheese
      2 tb Fresh chives, minced
      1    Egg, lightly beaten
    1/2 ts Salt
      1    Egg, lightly beaten
    1/2 c  Parmesan cheese
 
  Preheat oven to 375 degrees. In a buttered 8 x 8 x 2-inch baking
  dish, lay down 8 squares of phyllo dough, brushing each layer with
  the melted butter, including the top. Bake the layers in the oven
  until golden brown. Remove from oven and let cool.

  In a large saute pan, melt the 2 tablespoons butter on medium heat.
  Add the onion and saute until soft and starting to turn golden.
  Add sliced mushrooms and cook until soft. Add flour and stir to
  incorporate, cooking for about a minute. Add chicken or vegetable
  stock and thyme. Let reduce until liquid is almost gone. Remove
  from stove and let cool.

  In a separate mixing bowl, combine the ricotta and goat cheeses
  with chives, egg, and salt. Pour cheese mixture over cooled phyllo
  dough and spread evenly. Add egg to mushroom mixture and spread
  over cheese layer. Top with remaining cheese. Layer remaining 8
  phyllo dough sheets on top of Parmesan, again brushing each layer
  with melted butter. Bake in a 375-degree oven for approximately 45
  minutes or until top is golden brown. Let rest for 5 minutes, then
  slice and serve.
  
  Serves: 6 to 8.
  "Dancer^" <sigatress@attcanada.net>
  
  From: Gladysdinletir@superonlin       Date: 02-29-00
  Rec.Food.Recipe
 
MMMMM


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