Text 1224, 79 rader
Skriven 2006-05-08 13:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: tastes 636
==================
 -=> Quoting Michael Loo to All <=-

 ML> Smoked chicken in mayonnaise in endive leaves,
 ML> garnished with dill, was the least of the lot, the chicken
 ML> not very smoked, and the effect being that of ordinary chicken
 ML> salad on crisp but watery-tasting greens.

I like the concept, if not the execution. Heavily smoked chicken,
mustardy mayo and green herbs other than dill might be quite
spectacular. Perhaps the chive mayo from that other dish?

 ML> Our main course was kind of undistinguished
 ML> It was roast lamb, done pink
 ML> but nonetheless quite tough, as in held on a steam table
 ML> lady next to me was offered three sizable slabs, which she sawed
 ML> away at unenthusiastically and then sent away.

I like lamb so much but indulge in it so rarely that I would have gone
through the three sizable slabs, sans sweet sauce.

 ML> Derby Day pie is pecan pie enriched with chocolate chips and
 ML> a tot of Bourbon.

Now that sounds like a lovely, decadent dessert.

More of those warm bath cooked eggs....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Asparagus With Miso Butter
Categories: Vegetables, eggs, sauces
  Servings: 2

      4 TB oil or rendered pork or
           bacon fat
      1 lb asparagus, trimmed and
           peeled if necessary
           Salt and pepper
    1/4 c  not-too-salty miso,
           preferably white
    1/4 c  unsalted butter
      1 ts sherry vinegar
      2    poached (or warm-bath-cooked
           eggs 

Put oil or fat in skillet and turn heat to medium-high. Add as much
asparagus as will fit in a layer, add salt and pepper to taste, and toss
and stir until browned and shriveled, about 10 minutes.

Meanwhile, over low heat in a small saucepan, warm and whisk together
miso and butter, so they combine, and butter softens but does not melt.
Whisk in vinegar and keep warm. Warm a serving plate.

When asparagus is done, put some miso butter on bottom of serving plate.
Blot excess fat from asparagus if you like, put on top of the miso
butter, and top with poached eggs. Serve immediately.

Yield: 2 main course servings or 4 starters.

The Chef: David Chang
When in Doubt, Add an Egg, Japanese Style
By MARK BITTMAN
NY Times

From: Simon Bao
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... A vegetarian who eats fowl, "the fruit of the chicken tree."
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