Text 162, 115 rader
Skriven 2006-04-09 23:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Oranges
===============
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> when Neekha was two years
 JW> old, we planted an orange seed. This Feb, 5 years later, we had two
 JW> blossoms. We now have 2 green oranges the size of peas. We hope to
 JW> have two perfect, fresh, ripe oranges for her birthday on Oct. 30th
 JW> from what may well be the most northern producing orange tree in the
 JW> world. 

 GJ> What are you going to do when that tree outgrows the warm kitchen?

Prune it.

 GJ> But first, what to do with the 2 oranges:
 GJ> Title: ASPARAGUS WITH ORANGE BUTTER

You just don't eat oranges such as these. Neekha is already planning a
major production. It will involve purchasing an elegant imported
chocolate truffle which shall be carved into slivers for garnishment, my
best china and linens will come out; there will be champagne glasses for
the sparkling lemonade and hand written invitations to her cousin and
two best friends. Everyone will gather around the tree to observe the
harvest and participate in the careful peeling, sectioning and serving.
The peel will be saved and dried to infuse my teas.

She is also guarding the tree closely as her little cousin, Alex, wants
to eat the leaves. She is worried that the fruit is growing too slowly and
is looking into a mini greenhouse so it can go outside in May and get
more sunlight.

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

     Title: Seafood "En Papillot" With Orange-Confit And Verbena
Categories: Seafood, Herbs, Fruit
  Servings: 4

           SEAFOOD COMPOSITION:
      4 ea Hawaiian Prawns
      4 ea Scallops
      4    pieces Halibut
      2 oz orange oil
      4    sprigs Verbena
    Sea-Salt
    Fennel Pollen
      1 ea Egg-white
           ORANGE CONFIT:
    1/4 ga water
      1 c  salt
      2 ea oranges
           FENNEL CONFIT:
      2 ea fennel
      1 oz carrots, diced
      1 oz celery, diced
      1 oz onions, diced
      1    clove garlic
    thyme, rosemary
      1 c  Olive oil
      2 c  white wine
    salt, pepper
           TOMATO CONFIT:
      2 ea tomatoes
      1    clove garlic
    thyme
    olive oil
    salt, sugar

Composition of Seafood "en Papillot" with Orange-Confit, Fennel and
Verbena

Orange Confit: Bring water and salt to boil. Remove from heat and chill.
Score the oranges and put into glasses with the salt-water for
approximately 6 weeks.

Fennel Confit: Sweat carrots, celery, shallots and garlic in olive-oil.
Add the whole fennel and white wine to mixture and season with herbs.
Simmer till the fennel is soft.

Tomato Confit: Blanch the tomatoes, dropping them quickly in boiling
water and then in ice-water. Take off the skin and cut the tomatoes in
quarters. Remove the seeds. Drizzle olive-oil over the tomatoes and
season salt and sugar mixture. Place the tomatoes on parchment paper and
sprinkled with herbs and garlic. Put the tomatoes in the oven 180øF for
approximately 2 hours.

Cut aluminum foil into 5x5 inch squares. Brush with olive oil. Cut the
fennel into slices and put one slice on the bottom. Season the Seafood
with salt and set it on the fennel. Drizzle Seafood mixture with orange
oil, diced Orange confit and Tomato confit.

Put a sprig of verbena on top and dust it with fennel-pollen. Cover it
with a second aluminum foil. Brush the ends with egg whites and fold it
together from each side.

Cook it on the grill for about 2 minutes. Let it rest another 2 more
minutes before opening.

Daniel Humm, Campton Place Restaurant, San Francisco

MMMMM-------------------------------------------------





Cheers

Jim, in Yellowknife




... A perfectionist takes great pains and gives them to everyone else.
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