Text 31957, 99 rader
Skriven 2015-10-12 22:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: A tale of pumpkins 32
=============================
-=> Quoting Michael Loo to Dale Shipp <=-

 ML> I'd say use butternut in the place of lesser squashes next time.

I'll second that. It's the king of squashes.

It must be the time of year (we have snow already) but in recent
days we have had a spaghetti squash (served with a tomato sauce and
leftovers converted to soup) and a butternut squash (roasted and
mashed with garlicky chipotle & herb butter) as well as much pumpkin
pie.

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

     Title: Some Savory Uses For Jam
Categories: Jam, Info
  Servings: 1 text file

           Jam

Matt McCallister, chef owner of FT33 in Dallas: I'll use savory jams
to bring a sweet/spicy/acidic component to dishes. We make a
gastrique with around two cups of white balsamic vinegar and one cup
of sugar, reducing it down to a syrup until it's about one quarter
of a cup. Then we roast two medium heads of garlic at around 400
degrees until they're nice and roasted but not overdone. We squeeze
out the cloves and whisk them into the gastrique to make a paste. 

Then we tediously clean six more heads of heirloom garlic, dice them
small, saute them a bit, and fold them into the paste. You get the
caramelized profile from the roasted garlic, the fresh garlic, and
the acidic/sweet bite from the vinegar and sugar. You can throw in
fresh herbs if you want, and you'll have a great condiment to
accompany rich savory dishes.

Quealy Watson, executive chef and partner of Hot Joy in San Antonio;
We try to mimic duck sauce with different fruits, making a sauce
with jam instead of using a flavored syrup. Take any tropical fruit
jam like pineapple or jackfruit, then thicken it with cornstarch, a
little MSG, and salt, and that usually gets you to where you need to
be for a sweet sauce to dip egg rolls in.

Stephanie Izard, owner of Girl & The Goat and Little Goat Diner in
Chicago: One of our favorite finishing sauces is a blueberry version
of nuoc cham, the dipping sauce you sometimes get with spring or
summer rolls. Take blueberry jam (or blackberry, but nothing too
sweet like strawberry) and whisk in a little fish sauce, malt
vinegar, garlic, brown sugar, and lemon juice. To finish a piece of
fish, take a filet out of the pan, then throw a little butter and
nuoc cham together in the pan for a blueberry nuoc cham butter
sauce. 

Chef Jonathan Benno, ex-French Laundry and Per Se before opening
Lincoln Ristorante in New York: We make a loose interpretation of
mostardas a lot, cooking down fruits or vegetables with water until
they're chunky and then adding a little bit of pectin, horseradish,
Dijon mustard, olive oil, and Calabrian chilies. We've used that
basic technique with fresh green tomatoes, dried apricots, cherries,
and pears. To pair with salumi, we might add dark raisins, a bit of
balsamic vinegar or vancoto (it's made in the style of balsamic
vinegar where you cook down grape musks but it's not fermented, so
if you close your eyes it tastes like a light balsamic with that
light caramelized flavor), and bitter chocolate, which is a nice
complement to salumi. 

You can do any by taste. Let's say you have some apples and you
don't know what to do with them. Put them in a covered pot and cook
until they start to break down, then take off the lid and cook out
the liquid until you're left with a coarse applesauce. Then add
almost equal parts Dijon mustard, horseradish, olive oil and
Calabrian chili paste, pureeing them together with an immersion
blender and adjusting to your taste.

Chef Dylan Fultineer at Rappahannock in Richmond: Mostardas are
particularly great with cheese, but also with grilled meats,
especially pork. You mix just enough water with mustard powder to
make it a paste, then fold it into jam or jelly, adding a few
mustard seeds for crunchy bites of texture. This time of year we're
using a lot of citrus, so we get really good blood oranges and a lot
of kumquats, cooking them quickly down with sugar before making them
into an easy mostarda. Dates are great, too; when you macerate dates
in juice they get a jammy consistency naturally. Adding shallots and
fresh thyme are good for herb jams and mostardas as well. 

Posted by Jacqueline Raposo

  From: Serious Eats 
 
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YK Jim


... I am famous for my homemade squash wine

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