Text 32152, 98 rader
Skriven 2015-10-19 02:24:24 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: circular circulation 360
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>  ML> All of the above, as I am an equal opportunity glutton.
> We've done a lot of that over the years too. Not that much street food
> here in the States but did a good bit in Germany.

> We were just up in NY getting some things from my folk's house. Had a
> couple of meals at a local watering hole/restaurant (more the former
> than the latter). Steaks (rib eye, NY strip) were ok--not the best we've
> had, not the worst. Pizza (meat lover's) was good, as was my bigger than
> expected Caesar salad but what was really good, the best part of the
> latter meal, was the side order of garlic knots. Good garlic/butter
> taste without being too overpowering. The marinara sauce for dipping was
> on the thin side, and not nearly as good as I make so I passed on it
> after one dip.

When we stayed in Wilkes-Barre after the picnic, the Leggio's 
across the highway was known for its garlic knots. One could 
have filled up on them, but one would have been extremely logy
for the rest of the meal. The marinara there was also kind of
ordinary.

> We're back in NC, expecting a freeze tonight and another one tomorrow
> night. Last night was probably in the low to mid 30s, today may have hit
> mid 50s for a high. Supposed to be in upper 60s, low 70s by mid week.

We have about 10 here (50F), despite being 300 miles
north of where we were.

>  ML> I'm pretty sure there was no alcohol, just a winelike muting
>  ML> of the fruit flavor. A preserve properly done will have too
>  ML> much acid and sugar to promote alcohol-producing buggies.
> MIne are properly done and I've not had any failures to seal which would
> cause mold/fermentation.

There is going to be some degradation over time
no matter what, if only because even the more
perfect seals aren't designed for all that long
preservation.

>  ML>      Title: Persian Sugar-Pickled Garlic
> Interesting, might have to check it out.

As you no doubt already know, garlic is touchy
and despite its reputation as a healthy food
tends to foster the growth of odd things, including
Clostridiums. After all, if it's good for us, why
shouldn't it be good for the bad buggies as well.


Parmentier de confit de canard
Categories: French, main, poultry, simple
Servings: 4

10 md fairly mealy potatoes
4 confit duck legs
2 onions, minced
2 shallots, minced
[1 c chanterelles, bite-size pieces]
water and milk, mixed 50/50
1 pn nutmeg
2 Tb creme fraiche
s, p

Rinse and peel the potatoes and cook them in a sufficiency of
salted water.

Warm the confit in a double boiler to melt off the surface 
fat. Remove the meat and dice. Save the fat.

[Ian removes the duck skin and makes cracklings out of it, using
the fat; then he drains these, crushes them coarsely, and uses 
them to top the casserole.]

Mince the onions and shallots. In a large pan, cook them in 1 Tb
duck fat over lowest heat until they become golden. Add the meat
and turn heat high. Cook, stirring vigorously, for 5 min. The 
mixture should be nicely browned but still soft. Reserve off heat.

[Ian adds mushrooms to the above step.]

Crush the potatoes with a fork and moisten with a mixture of half 
water and half milk. Add a pinch of nutmeg and the creme fraiche.
Correct the seasoning.

In a casserole of sufficient size, arrange half the duck. Mix the 
rest of the duck with an equal volume of potatoes, and pour this
over. Finish with a layer of potatoes. Decorate the top using the
back of a fork.

[Ian strews the top with the crushed duck cracklings.]

Bake at 400F/200C for 25 min. You can broil the top for 3 min for 
a brown crisp topping.

Serve with a salad (arugula perhaps).

Marmiton.org, emendations by Ian noted by me in brackets.
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