Text 33740, 86 rader
Skriven 2015-11-27 22:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Canadian
================
-=> Quoting Sean Dennis to Nancy Backus <=-

 SD> Maybe Jim can tell me if this recipe is truly Canadian:
 SD> Title: Quebec Apple Dumplings
 SD> Source:_The Canadiana Cookbook_ by Mme. Jehane Benoit

Yep. Madame Benoit was Canada's Julia Child in that she introduced
Quebecois food to the rest of Canada the way Child introduced
mainstream America to French cuisine. She has run restaurants, had
her own TV show, written dozens of cookbooks of all sorts and
established a well regarded cooking school.

And that recipe is most certainly an old time traditional Quebec
one.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Filet of Beef with Horseradish and Herb Crust
 Categories: British, Beef, Steak, Sauces
      Yield: 4 Servings
 
      4    Beef filets (5 - 6 oz each)
      1 oz Mixture of fresh
           Herbs; chopped finely
      2 oz Beef marrow
      1    Clove Garlic; crushed
      2 tb Horseradish
      2 tb Unsalted butter plus 2
           Dollops
      3 lg Peeled shallots; sliced
           Finely
      1 lg Peeled shallot; chopped
           Finely
  1 1/2 c  Beef stock
      4 oz Clarified butter; divided
      1 c  Bread crumbs
    1/2 c  Port wine
           Salt and Pepper
      4    Sprigs Rosemary for garnish
 
  Use rosemary, thyme, tarragon and parsley. Reserve 1/8 tsp. of the
  rosemary and thyme.
  
  Preheat oven to 400 F. Put unsalted butter in skillet set on high
  heat. Salt and pepper filets and brown on all sides. Transfer
  filets to the grill of a roasting pan.
  
  Crust:  Put 2 oz. clarified butter in a saucepan set on med-high
  heat. Add the 3 finely sliced shallots and garlic and saute.
  Sprinkle in bread crumbs. Stir to absorb the butter. Add the herb
  mixture reserving 1/8 tsp. of rosemary and thyme for sauce. Remove
  from heat. Add the horseradish and stir. Add beef marrow, a
  sprinkling of pepper and a dash of salt. Stir lightly. Divide in
  four and mound on top of the beef filets. Place filets in oven for
  8 - 10 minutes or until the crust is golden brown.
  
  Rosemary Port Wine Sauce:  Place the 1 chopped shallot and 2 oz.
  clarified b utter in a saucepan set on high heat. Stir. Add the
  remaining 1/8 tsp. herb mixture and stir. Add port wine and reduce
  for a few minutes, while shaking the pan. (the Chef flamed the
  wine and let it reduce until the flames went out). Add the beef
  stock and cook 2 minutes. Strain sauce through a wire-mesh sieve.
  Place sauce back on high heat allowing sauce to boil and reduce
  while removing filets from oven and placing them on serving
  plates. Drop 2 dollops of butter into sauce and dissolve. Pour
  sauce around each filet and garnish with a sprig of rosemary.
  
  Recipe by: Chef: David Hunt, Auchterarder House, Scotland
  
  From: Marjorie Scofield
 
MMMMM
 




YK Jim


... Do not buy gas station sushi!

___ 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)