Text 9858, 102 rader
Skriven 2014-02-12 22:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: artful dodgers 198
==========================
 -=> Jim Weller said to Dave Drum <=-

 JW> It's certainly a common misconception. It has come to the point where
 JW> the first and sometimes the only definition in most dictionaries is
 JW> "sauce" or "a cooking method" and not a crustacean.
 
And so the language chugs downhill. Makes one sorry about
universal literacy sometimes. When the dictionary compilers
are a bunch of turkeys, there is something wrong.

==
 DD> How long has Canada (and most of the rest of the "First World" 
 DD> (developed) nations) had single-payer universal health care?
 JW> Saskatchewan pioneered the concept here in 1946. By 1961 it was
 JW> both comprehensive and national. And today it costs about half as
 JW> much to operate as the US system.

Bear in mind that there are fewer golf courses in Canada,
so there's not the need to subsidize as many club
memberships and greens fees for physicians.

Turkey Saltimbocca with Corn Pappardelle
cat: celebrity, poultry, pasta
Servings: 8

h - for the Saltimbocca
8 sl turkey breast (2 oz ea)
8 thin slices Fontina cheese
8 sage leaves 
8 sl prosciutto 
Salt and pepper to taste
h - for the Paparadelle
1/2 c corn flour 
2 1/2 c pasta flour 
8 egg yolks 
1/2 c water 
2 ts salt 
1 ds extra virgin olive oil 
Semolina for dusting
h - for the assembly
2 c Mostarda fruits
1 c creme fraiche 
1/2 c Parmesan, shredded 
1/4 lb butter 
1 c cooked beets, medium diced 
h - Mostarda ingredients
1 kg mixed fruit (apples, peaches, pears, apricots, citrus)
3 c honey
1 lemon
1/2 c mustard seeds
1 c white wine

For the Mostarda. Wash and small dice all fruit. In a
casserole, cover the fruit with water and add 1 Tb
honey and the grated rind and the juice of a lemon.
Cook the fruit for 30 min, over medium heat. Remove
from heat and cool.

In a second casserole warn the wine and the rest of
the honey, reduce the syrup by 1/3 and mix in the
mustard. Remove from heat and cool. Combine the fruit
and the syrup. Mix well and refrigerate.

Turkey Saltimbocca. Pound turkey slices slightly so
that they are about 1/4" thick. Layer with cheese,
sage leaves and then prosciutto.

To cook, place prosciutto side down in a medium hot
pan and sear until sides become a little crispy.
Flip and finish cooking.

Corn Paparadelle. Pile the flour in the middle of
the table. Place a hole in the middle and fill with
eggs, water, and salt. Slowly start incorporating
the flour into the middle. Knead dough until all
flour is incorporated. Let rest for 1/2 hr.

Roll out dough with a pasta machine in batches.
Start at the highest setting and work your way down.
The dough should not be too thin.

Once at the right thickness you can cut the dough
with a crinkle cutter or a pizza cutter.

Dust with semolina to keep it from sticking.

Assembly. Cook pasta until tender, 3-4 min, in
salted boiling water. Transfer pasta to a hot
pan with some of the pasta water and add butter.
Cook down until it forms a light glaze. Season
with salt and pepper. Transfer to plates or a
platter and arrange saltimbocca over the top.
Drizzle with creme fraiche. 

Toss beets and Mostarda fruit over the pasta and
dust with grated Parmesan.
 
Lydia Shire, Scampo Restaurant

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