Text 24532, 61 rader
Skriven 2015-03-05 08:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: steaks 309
==================
 JW> I myself like medium pink or warm red interiors, but not cold red,

I'll accept medium pink if it's pork or free.

 JW> although I do enjoy raw, if completely trimmed and lean.

Sometimes I will eat raw fat or gristle, but I generally
prefer those cooked to brown crispiness or transparency.

 But when
 JW> I'm cooking my guests' tastes overrule my own prejudices.

The situation determines whether I please myself or my
guests. If I'm cooking essentially for me, and everyone
else is just along for the ride, they will get blue meat,
period. If I have some responsibility to them as host or
cook, of course their tastes must be valued highly. I
will not serve a joint of beef beyond medium, though.
Nobody who wants gray beef or lamb gets it under my watch
- I might do stir-fry or poultry as a concession if I
really really like and respect them, but the chances of
that are fairly slim.

Karl's Raspberry Frangipane Tart
categories: dessert
yield: 1

9 in pie crust; author recommends
1/4 pate brisee recipe from The Joy of Cooking 
3/4 c almonds 
1/2 c fine raw sugar
6 Tb butter
1 egg
zest of 1 Meyer lemon 
1 Tb flour
1 Tb Amaretto
1 ts almond extract 
1 qt raspberries 

Prepare a pie crust in a 9" square tart pan. Everyone
has their favorite pie crust recipe; I use 1/4 pate brisee
recipe from The Joy of Cooking.

In a food processor, grind almonds; add 1/2 c sugar,
butter, egg, and zest of 1 lemon and blend until creamy.
Add flour, Amaretto, and almond extract and blend 1 min.

Spread the almond paste in the tart shell, then arrange
raspberries, top down. Press the tops of the raspberries
gently into the almond paste. Blackberries or blueberries
also work nicely, as does a mix of different berries.

Bake at 375F for 35-45 min, until the frangipane is
puffy and golden brown.

kls2.com


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