Text 21700, 73 rader
Skriven 2007-10-24 11:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: chopped liver 321
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> some people like the livers and eggs mixed together.

 JW> No, no no. The chopped egg is sprinkled on top of the chopped liver,
 JW> along with the onions, not mixed into it. Wanna start another food
 JW> war? [g]
 
I am of course just kidding around with mixing it up vs. sprinkling
it over as it's trivial.

 ML> The first time I had it at a real old-country deli, it was served
 ML> that way, so I presume it's authentic.

Funny, the first time I had it, it was in a real old-country deli
too and they did it the opposite way which I presumed to be
authentic! [g]

 ML> Long life cream? I shudder to think.

In the bad old days we had to survive on long life cream and milk or
do without every spring and fall. But now, there's shorter
interruptions in supply as ferries are stronger built for ice
breaking, technology gets ice bridges built faster and air freight
gets cheaper. Also helicopters can sling containers over the river
from one truck to another for a modest fee.

For people who want cream puffs but not cream....

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

     Title: Lemon Curd Profiteroles
Categories: Italian, Pastries
  Servings: 3 cups

      3    lemons
  1 1/2 c  sugar
    1/4 lb unsalted butter; room temp
      4    extra-large eggs
    1/2 c  lemon juice (3 to 4 lemons)
    1/8 ts kosher salt

Using a carrot peeler, remove the zest of 3 lemons, being careful to  
avoid the white pith. Put the zest in a food processor fitted with  
the steel blade. Add the sugar and pulse until the zest is very  
finely minced into the sugar. Cream the butter and beat in the sugar
and lemon mixture. Add the eggs, 1 at a time, and then add the lemon
juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat
until thickened (about 10 minutes), stirring constantly. The lemon
curd will thicken at about 170 degrees F, or just below simmer.
Remove from the heat and cool or refrigerate.

Recipe Notes:

Use this curd to fill cream puffs. Plate with some lemon zest and a
lemon slice.

From: Giada De Laurentiis' show on Capri
Published in: Barefoot Contessa Cookbook
From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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