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Skriven 2014-01-13 01:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Buzzy Ideas 65
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 DD> I've bought many wines on the strength of a unique or quirky name (Fat
 DD> Bastard, Ball Buster, etc.) but probably the best I ever bought on
 DD> "spec" so to speak was another South African thing Baobab Merlot.

The estimable Leopard Frog Tribe Pinotage referred to above
was a quite nice South African offering. Seems that the
industry is well grown up there, and after apartheid, I feel
unguilty about supporting it.

 DD> I have learned to save my work often even
 DD> when just banging in recipes. The other day my confuser went nuts and I
 DD> lost control of the cursor .... system wide.

I innocently wonder why that happens. When I had my seizures,
they would have gotten worse but for the surgery. When your
computer has seizures, you just reboot, what's up with that?
Of course, I wouldn't be thrilled to be rebooted.

 DD> Risa could cook for me full time, I think.

So ask.

Hard-Boiled Swiss Jesus
cat: sausage, Swiss
yield: 1 text only

The most popular dish around Lake Geneva is a mighty pork
sausage religiously served over leek and potato papet. We
call it a boutefas or a 'Jesus'.

This is a boutefas [boot-fah], a very popular sausage in my
parts of Lake Geneva, Switzerland. They make it with ground
pork meat stuffed in pig's gut and cold smoked for hours.
Then they hang it by the dozen in the butcher's shop like
Chinese lanterns until somebody buys it. The surface has a
wonderful smokey taste that makes you want to rub your nose
on it. A very obscene sausage when you come to think of it.
Believe me, you don't want to know exactly which part of the
pig's guts was used to stuff the meat. Suffice to know that
it is somewhere after the stomach down that long line
between the mouth and the sticky end. In the Jura mountains
they call it a 'Jesus'. Ashes to ashes, dust to dust.

There is but one way to cook a boutefas or a saucisse aux
choux, its longer cousin. Fill a pot with water, bring to
the boil, plunge the sausage and reduce the heat to the
lowest setting to let it simmer for 90 minutes. How many
times have I seen my mum kill a sausage by boiling it on
high heat? The sausage will break open if you do it. And if
you stick toothpicks in the sausage to prevent any
explosion, it will leak its fat into the water (good) and
replace it with water (bad). So if you bring one of them
boutefas back from Switzerland, heed my words and let it
simmer really gently. I just placed my pot in the oven at
70C/160F.

The traditional accompaniment for a boutefas is papet
vaudois, the national of the canton Vaud.

http://FXcuisine.com/default.asp?Display=158

Papet vaudois
cat: Swiss, side, fat-free, vegetarian
servings: 4

1 onion - chopped fine
800 g leeks - in 1" pieces
500 g potatoes - diced
200 ml dry white wine
200 ml vegetable broth
100 ml evaporated skim milk
Salt, pepper, nutmeg
Recipe Instructions

Saute the onion in your favorite liquid. Add the leeks
and saute, then add the white wine and broth, and cook
covered 15 min. Then add the potatoes, season with salt,
pepper, and nutmeg, and cook another 10 to 15 min.

When the potatoes and leeks are tender, add the milk
and adjust the seasoning.

This is traditionally served with sausage on top; if
there is a ff veggie one you like, try it! (No such
thing here.) Very fresh crusty bread is good with
this too. (Vaud is in the French-speaking part of
Switzerland; think fresh French bread...)

Sarah Schlesinger, 500 Fat-Free Recipes
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