Text 24003, 75 rader
Skriven 2015-02-13 22:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Veggies
===============
-=> Quoting Dale Shipp to Nancy Backus <=-

 DS> I get the almost all of cooked carrots and she gets almost all
 DS> of the cooked celery.  We each may take a small token of the
 DS> other veggie.

We are the same here but I am the celery guy, Roslind the carrot
girl.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Peppercorn Sauce
 Categories: Sauces, Duck, Spice, Wine
      Yield: 1 Batch
 
      1 c  Red wine
      2    Shallots; chopped
      1 tb Green peppercorns in brine;
           -crushed
    1/4 c  Heavy cream
      1 tb Brandy
    1/2 c  Basic Duck Sauce
           BASIC DUCK SAUCE:
           Duck neck
           Duck wings
           Duck giblets
      3    Celery stalks; chopped
      1    Carrot; peeled, chopped
      1    Onion; skin on, chopped
      2 c  Red wine
      2 tb Tomato paste
    1/2 tb All-purpose flour
      2 c  Chicken stock
 
  Make the Basic Duck Sauce: Heat oven to 400 degrees. In a large
  roasting pan, place reserved neck, wings and giblets. Add the
  celery, carrot, and onion to pan and roast until deep brown, about
  20 minutes. Remove pan from the oven. Transfer contents to a
  medium saucepan. Deglaze roasting pan with 1 cup red wine. Stir
  well, being sure to loosen any of the bits that have cooked onto
  the pan. Set aside. Add tomato paste to the vegetable mixture in
  medium saucepan, and stir to combine. Saute over medium heat until
  paste begins to color, about 45 to 60 seconds. Add flour, stirring
  continuously. Saute until the flour taste has cooked out, about 2
  to 3 minutes. Add 1 cup red wine. Add reduced red wine and bits
  from the roasting pan. Add chicken stock and bring to a boil.
  Reduce heat and simmer until the liquid has reduced by half, about
  35 to 40 minutes. Strain mixture through a fine sieve into a bowl,
  and discard solids. (You should have about 1 cup of the basic
  sauce)

  Make the Green Peppercorn Sauce: Combine 1 cup red wine and
  shallots in a small saucepan. Cook over medium-high heat until
  liquid has almost disappeared, about 5 to 7 minutes. Just before
  the sauce has finished reducing, add the crushed green
  peppercorns. Reduce heat to low and add heavy cream, brandy, and
  1/2 cup Basic Duck Sauce. Stir to combine and cook until just hot.
  Remove from heat, adjust for seasonings. Set aside. Makes 1 1/8
  cup.
  
  Recipe from Christian Albin
  Source: "Martha Stewart Living
  Posted by Lynn Thomas

MMMMM


YK Jim


... Never, ever tell a bartender he made your drink too strong.

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