Text 2192, 90 rader
Skriven 2006-06-15 23:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: From NYT Magazine, 6/11
===============================
 -=> Quoting Dave Sacerdote to Carol Bryant <=-

 CB> The only true luxury foods remain those that are actually 
 CB> scarce: wild Atlantic salmon, hand-harvested oysters, 
 CB> wild herbs and game. Though hard to find, these delicacies 
 CB> are available to all comers in the wild, if you
 CB> know where and how to procure them. But since most of 
 CB> us don't, we'll happily, even blindly, spend our savings 
 CB> on them

 DS> I'll yield the author Atlantic salmon, oysters, and 
 DS> (I suppose) game.

Depends on where you live! [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Breasts of pheasant or grouse
 Categories: British, Game, Grouse
      Yield: 4 Servings
 
      1    Pheasant or
      2    partridge
      1 ts Oil, peanut
      1 sm Onion peeled and coarsely
           Chopped
      1    Carrot peeled and coarsely
           Chopped
      1    Stalk celery coarsely
           Chopped
      1    Clove garlic unpeeled,
           Lightly crushed.
           Bouquet Garni
      3    Black peppercorns, whole
 
  This is my basic, ubiquitous recipe for cooking breasts of pheasant or
  partridge. The breasts are served with a concentrated reduction of
  stock made from their carcass. The stock can be made a day ahead so
  long as the breasts are refrigerated over-night. If excess stock is
  produced then it will freeze well for months, and can be used either
  for a quick sauce for breasts bought without the carcass, or in a
  soup.
  
  Carefully remove the breasts from the frame of the bird(s). Pull the
  skin off the breasts. Put the oil on a plate and coat the breasts.
  Cover the plate with cling film and refrigerate. Blanch Carcasses - In
  a large pan, cover the carcasses in cold water. Bring to the boil over
  a high heat skimming off the scum. Drain and rinse out the pan.
  
  Make Stock - Put the blanched carcasses back in the pan and cover with
  fresh cold water. Bring to the boil slowly, skimming any remaining
  scum that rises to the surface. When it reaches a simmer, add onion,
  carrot, celery garlic, bouquet garni and peppercorns. Bring back to
  the boil slowly, loosely cover and cook at a low simmer for at least 2
  hours and preferably 4 hours. Top up with water if necessary. Remove
  the stock from the heat and spoon off as much of the floating oil as
  you can. Remove the debris from the stock with a slotted spoon and
  discard. Strain through a fine sieve into a bowl or pan. Alternatively
  if you have time, allow the stock to cool, then refrigerate over-night
  and remove the solid fat from the surface the next day. Return the
  stock to a high heat and boil vigorously to reduce it down to the
  concentration suitable for a rich gravy for the breasts, probably
  about 100 to 200 ml. You could also use the stock, for example, to
  flavour lentils. Any spare stock should be frozen for other dishes.
  
  Cook Breasts Pre-heat the oven to hot. Heat a heavy non-stick frying
  pan over a high flame. When hot sear the breasts for one minute on
  each side. Place them on a non-stick baking tray and cook in the oven
  for 6 to 8 minutes depending on how thick the breasts are and how well
  done you like your meat. Don't over-cook or they will become dry and
  tough. Serve with a tablespoon or two of the gravy.
  
  http://www.artichoke.org.uk
  From: Colin Walsh Newsgroups: Rec.Food.Recipes
 
MMMMM


"Vegetarians are the enemy of everything good and decent in the
human spirit, an affront to all I stand for, the pure enjoyment
of food. The body, these waterheads imagine, is a temple that
should not be polluted by animal protein. It's healthier, they
insist, though every vegetarian waiter I've worked with is
brought down by any rumor of a cold."
 - Anthony Bourdain


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