Text 17521, 96 rader
Skriven 2007-07-01 17:37:38 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CANOLA  70701
=====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Rape seed and its oil are eons old. Canola (CANadian Oil Low Acid)
 JW> is a recent variety of it developed by selective breeding in Canada
 JW> to reduce the bitterness with the side benefit of reducing the
 JW> euricic acid levels.
 GJ> Very clever, the Canuks!  Do you collect licensing fees from growers
 GJ> of Canola in other countries, or was it given to the world in a spirit
 GJ> of magnanimity?

 JW> Canola was developed by the University of Manitoba and freely given
 JW> out in 1974.

Congrats to the U of Manitoba!  Such generosity to the world should be
commemorated, perhaps by an annual "Canola Day", during which recipes
using Canola oil should be distributed to the multitude, and odes in
praise of the oil and the University of Manitoba should be recited from
the rooftops.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (CBC) Braised Bison, Mushroom Sage Gravy & Wild Rice Frit
 Categories: Steak, Buffalo, Canadian, Sauces, Native
      Yield: 4 Servings
 
      2 lb Lean bison chuck or round
           Steak, cut into 2-inch cubes
      1 tb Balsamic vinegar
    1/2 ts Freshly ground black pepper
      2 ts Minced fresh sage
      2 tb Canola oil
      1 c  Chopped onions
      2    Cloves garlic, minced
      2 tb Flour
      1 c  Cabernet sauvignon wine
      1 c  Beef stock
    1/2 c  Dried wild mushrooms,
           Rehydrated in
    1/2 c  Hot water
      1 tb Chopped fresh sage
           Salt and freshly ground
           Pepper to taste
           Wild Rice Fritters:
    1/4 c  Butter
    1/2 c  Chopped onions
    1/2 c  All-purpose flour
    1/4 c  Rye flour
      1 ts Baking powder
    1/4 ts Each, salt and pepper
      1    Egg
    1/2 c  Sour cream
    1/4 c  Milk
      1 c  Cooked wild rice
      2 tb Canola oil
 
  This modern interpretation of a traditional Native stew is slow
  cooked and flavoured with fresh sage, a wild plant on the prairies.
  Serve it over wild rice fritters for traditional taste.
  
  Combine bison with vinegar, pepper and 2 teaspoons of sage and
  marinate at room temperature for 30 minutes. Heat the oil in a Dutch
  oven and brown the bison over high heat in batches. Set aside the
  meat as it@s cooked. Add the onions and garlic to the drippings in
  the pan and saute 5 minutes, until beginning to brown. Add the flour
  and stir to combine. Slowly stir in the wine, stock, and wild
  mushrooms with their soaking liquid. Return the meat to the pan and
  bring to a boil. Cover, reduce heat to low and simmer the stew for
  1-2 hours or until the bison is very tender. Stir in the fresh sage
  and season with salt and freshly ground black pepper to taste. Serve
  with wild rice fritters.
  
  Wild Rice Fritters:
  
  Saute onions in butter until tender. Combine the flours, baking
  powder, salt and pepper. Whisk together the egg, sour cream and milk.
  Quickly stir the wet ingredients into the dry to form a batter. Let
  stand 10 minutes. Fold in the sauteed onion and cooked wild rice.
  Heat canola oil over medium high heat in a nonstick frying pan. Using
  2-3 tablespoons of batter per fritter, cook  for 2 minutes a side,
  until browned and cooked through. Serve the fritters as a base for
  the braised bison and mushrooms.
  
  From High Plains: The Joy of Alberta Cuisine by Cinda Chavich (Fifth
  House).
  
  Source: CBC, Calgary
  
  From: "Lightnin Dave"
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)