Text 30356, 110 rader
Skriven 2015-08-29 18:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Boston blues vs bluefish
================================
-=> Quoting Dave Drum to Michael Loo <=-

 DD> Title: Boston Bluefish Casserole
 DD> 1 1/2 lb Boston Bluefish (pollock)
 
 ML> Bluefish is not pollock

 DD> I never assumed that Boston Bluefish was related to the bluefish
 DD> (Pomatomus saltatrix)

I think most people would. I had never heard of pollock being called
Boston Bluefish before.

 DD> "From an easy recipe card from the fish counter. Boston Bluefish is
 DD> considered an oily fish with a rich, strong flavor and less white meat.

They are confused too; they are describing bluefish which is indeed oily and
strong flavoured, and not pollock.  Pollock is a low fat fish, not
oily, and mild tasting. It is a kind of cod actually.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Soubise (Onion Sauce)
Categories: French, Sauces
  Servings: 4

           onions
           butter
           bechamel sauce or
           cooked rice or
           cream and/or stock
           seasonings:
           salt
           pepper
           nutmeg
           curry powder
           Gruyere cheese

Soubise, an old-school French sauce made mostly from onions, isn't
all too common these days, but it should be. It's incredibly easy to
prepare, works with all sorts of meats from roast chicken to pork
and even fish and lends itself nicely to variation.

The original recipe, going back to at least Escoffier, calls for
cooking onions in butter until very soft but not at all browned,
then adding bechamel to the pot and simmering them together before
finally pureeing them into a smooth, thick sauce. (There's also a
variation with rice in place of the bechamel, though even Escoffier
recommends against it.) Since then, the sauce has changed a bit,
most often lightened, if you can call it that, with cream in place
of the bechamel.

Cream is more commonly used in soubise today, since it creates a
lighter, less starchy sauce than the traditional bechamel.

Some recipes also say to blanch the onions in salted water before
sauteing for a more refined onion flavor, so I tried that out as
well. It's interesting to note how the blanched onions stayed more
white throughout sauteing than the non-blanched ones did; presumably
the natural sugars on the cut surface of the onion are washed off in
the water, leading to almost no caramelization at all.

Blanched onions (a traditional soubise technique) develop almost no
color at all during cooking, staying pearly white throughout, but
the flavor isn't as good. Tasting them side by side, I preferred the
more pronounced, sweeter flavor of the non-blanched onions - that
subtle caramelization has its benefits.

While I was careful not to let the non-blanched onions brown, they
still managed to develop a subtle golden hue due to caramelization
of the onion's natural sugars; while it's not as pearly white, I
preferred the more robust, slightly sweet flavor of these onions in
the finished soubise.

A plain soubise, seasoned with salt, pepper, and maybe a dash of
grated nutmeg, is tasty enough, but it's still something of a blank
canvas that's just begging for other flavors. For this recipe, I
whisked in curry powder, which plays off the onion and cream well,
then paired it with a basic roast chicken. It's an impressively
elegant dish for something that's fundamentally so simple; a creamy,
oniony gravy that feels more luxurious than a pan sauce.

The sauce is so easy you can whip it up while the chicken is in the
oven and have dinner on the table in about an hour. The only real
trick is making sure that the onions soften without browning a heavy
saucepan preferably with an aluminum core for better heat
distribution is the best tool for the job, though a thinner pan set
on a heat diffuser or within a larger skillet would do the trick as
well.
                                                       
The best part is that it's open to all sorts of variation. You could
substitute some of the cream with stock for an even lighter and more
flavorful sauce, or play with other flavorings. Whisking some grated
cheese, like Gruyere, into the sauce right before serving would be
amazing too, almost like a mashup of soubise and mornay (a cheesy
bechamel sauce). The possibilities are endless.

Daniel Gritzer   From: Serious Eats

MMMMM-------------------------------------------------


YK Jim


... BP buys out Darden's seafood chain, rename it "Brown Lobster."

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)