Text 27761, 89 rader
Skriven 2015-06-04 05:25:52 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1161
====================
 * Originally in: fido.HOME_COO

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

      Title: Garden Beignets
 Categories: Breads, Snacks, Greens
      Yield: 32 servings

MMMMM---------------------------BATTER--------------------------------
      1 c  Whole milk; warmed to 105+#F
      1 ts Sugar
      1 ts Active dry yeast
  1 1/2 c  All-purpose flour
      1 ts Kosher salt
      2 lg Egg whites; room temp

MMMMM--------------------------FILLING-------------------------------
      6 tb Olive oil
      1 md White onion; halved
           - lengthwise, thin sliced
      8 oz Assorted baby greens
      1 c  Fine grated Parmesan
      1 ts Kosher salt + more for
           - seasoning
           Oil (for frying)
    1/4 c  Vinegar powder
    1/2 c  All-purpose flour

  INGREDIENT INFO: Vinegar powder can be found at specialty
  foods stores and spicebarn.com.

  FOR BEIGNET BATTER: Place warm milk in a large bowl. Add
  sugar and yeast; whisk to dissolve sugar. Cover with a
  warm, damp kitchen towel and let stand at room temperature
  for 1 hour. Add flour and salt; whisk until smooth. Whisk
  egg whites in a medium bowl until frothy, about 1 minute.
  Add to batter and whisk until smooth.

  Scrape down sides of bowl, allowing batter to pool at
  bottom. Cover bowl with a damp towel. Let stand at room
  temperature until batter begins to bubble, at least 1 hour
  and up to 2 hours. Stir. do ahead: Can be made 8 hours
  ahead. Cover and chill. Let batter stand at room
  temperature for 1 hour before using.

  FOR FILLING: Heat oil in a large skillet over medium-low
  heat. Add onion and cook, stirring often, until softened
  but not browned, about 10 minutes. Working in batches, add
  greens to skillet and toss until wilted. When all greens
  have been added, cook, stirring frequently, until tender
  and mixture is almost dry, 4-5 minutes. Spread greens on a
  parchment paper-lined baking sheet and let cool
  completely.

  FINELY CHOP GREENS; transfer to a medium bowl. Stir in
  Parmesan and season with salt. Roll the seasoned greens
  into small balls, about 2 teaspoons each. Place on a
  rimmed baking sheet. Cover and chill for 1 hour. DO AHEAD
  Can be made 8 hours ahead. Keep chilled.

  Pour oil into a medium heavy pot to a depth of 2". Heat
  oil to 375+.F/190+.C. Combine vinegar powder and 1 teaspoon
  salt in a medium bowl. Set aside. Place flour in a medium
  bowl. Working in batches, roll vegetable balls in flour to
  lightly coat, then drop into batter, turning to coat
  evenly. Using 2 small spoons, lift balls from batter,
  allowing excess batter to return to bowl. Working in
  batches, fry beignets until golden brown, turning
  occasionally, about 2-3 minutes per batch. Using a slotted
  spoon, transfer to a paper towel-lined plate to drain.
  Roll hot beignets in vinegar powder mixture and serve
  immediately.

  by David Kinch; Manresa Restaurant

  Bon App+¬tit | August 2011

  Yield: Makes 32

  MM Format by Dave Drum - 20 September 2011

  Uncle Dirty Dave's Archives

MMMMM

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