Text 4247, 79 rader
Skriven 2013-09-03 08:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: classy products 98
==========================
 JW> It was the only North American spirit to receive a royal warrant "by
 JW> appointment to his/her majesty, purveyors of whisky" from every king
 JW> and queen of England from Victoria onward.

Have any products from the former colonies been issued the
warrant? The US does make some peerlessly good things, though
I can't think of any at the moment. Winchester rifles, perhaps.

 JW> Title: Mignonette Sauce

As with cocktail sauce, it makes oysters worthless. You
might as well be eating raw chicken breast. There are
complementary sauces and obscurative sauces (ketchup,
for example); this is just a fancy obscurative sauce
and should not be used on oysters unless they've begun
to go bad.

 JW> Keller, Thomas. Bouchon. Artisan Books

Keller, Thomas should know better.

Garnet Sweet-Potato Mille-Feuille
cat: veg, see below for full title
Servings: 8

5 lg garnet sweet potatoes, peeled
1 1/2 ts fine sea salt
1/2 lb butter, clarified
1 c milk
1 c heavy cream
4 eggs
3 Tb white-truffle oil or to taste
1 1/2 ts Kosher salt
White truffle, shaved (optional)

Garnet Sweet-Potato Mille-Feuille With White-Truffle
Royale and Shaved Truffles From Alba

The day before, preheat the oven to 350F. Slice the
sweet potatoes very thinly, about 1/16", on a mandoline.
Cut parchment paper to fit a 10-by-4-by-4" loaf pan so
that the bottom and sides are fully covered, leaving a 2"
overlap on either side (the front and back walls of the
pan do not have to be covered). Place the sliced sweet
potatoes in the pan with a very small overlap between
slices to completely cover the bottom. Sprinkle with
salt and brush lightly with clarified butter. Repeat
this step until the pan is full. Cover with foil and
bake in the oven until tender, about 1 1/4 hr. Remove
foil and pour off the water and fat. Cover the top with
a piece of parchment paper and press down using a piece
of cardboard cut to fit the area. Allow to cool to room
temperature with a 2-lb weight on top. This helps to
eliminate the gaps between the layers of sweet potato.
Place in the refrigerator and allow to cool overnight,
and continue pressing with the weight on top.

The next day, preheat the oven to 275F. Bring the milk
and cream to a boil in a saucepan. Put the eggs, truffle
oil, and salt in a blender, and while running on the
lowest setting, start adding the hot cream and milk.
Strain through a sieve and remove excess bubbles from
the surface with a spoon to prevent air holes from
forming. Pour this mixture on top of the chilled sweet
potatoes. Place the loaf pan inside a pan with taller
sides and fill with boiling water until it is 1" below
the top of the loaf pan. Wrap the top of the outer pan
with three layers of foil and bake in the oven until
the royale is set, about 1 1/2 to 2 hr.

Allow the mille-feuille to cool for 10 min and remove
from the pan using the parchment paper on either side
to lift it out. Shave white truffles on top. Cut into
slices and serve.

Source: Thomas Keller
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