Text 385, 110 rader
Skriven 2006-04-15 14:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Gooseberries
====================
 -=> Quoting Joan Macdiarmid to Dave Sacerdote <=-

 JM> Are your gooseberries farmed, or what? My dictionary says they are
 JM> Eurasian, so they must be an introduced item, but might have gone
 JM> wild.
         
  There are at least two species of Gooseberries.

  The garden varieties are mostly derived mostly from the European
  gooseberry (Ribes grossularia), originally native to the Caucasus
  Mountains and North Africa and now cultivated as far north as Finland.
  The berries are spineless.
                           
  There is also the American gooseberry (R. hirtellum), native from
  northeastern and north-central United States up to the arctic.
  The wild berries have spines or needles on them which soften and are
  harmless when cooked. 

  I have a gooseberry bush in my back yard that grows spineless berries.
  Although "wild" it must be a garden escapee.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Goose With Glazed Root Vegetables & Gooseberries
 Categories: Goose, Fruit
      Yield: 6 servings
 
     12 lb Goose, innards removed
      1    Onion, quartered
      2    Celery ribs, quartered
           Crosswise
      1 c  Hot water
           Kosher salt
           Black pepper in a mill
      6 c  Cold water
    1/2 lb Baby turnips, peeled
    1/2 lb Baby carrots, peeled
      3    Stalks salsify, peeled and
           Cut into 2-inch pieces
      1 ts Red-wine vinegar
      1 c  Port
      2 c  Dark chicken stock
      3 tb Unsalted butter
      2 ts Honey
    3/4 c  Gooseberries
 
  Preheat the oven to 425 F. Rinse the goose well, pat dry, and season
  it inside and out with salt and several grinds of pepper. Pierce the
  bird all over with the tines of a fork (which will allow the goose fat
  to drain properly). Stuff the cavity with the onion and celery and
  fold the neck skin under the body. Tie the goose's legs together with
  butcher's twine, and transfer the bird, breast side up, to a rack set
  within a deep, flame-proof roasting pan. Add the hot water to the pan.
  
  Roast the goose on the middle rack for 30 minutes. Reduce the oven
  temperature to 325 F, and continue to roast the goose for about 2
  hours, skimming off the fat, and basting with a metal baster every 20
  minutes or so. When a meat thermometer registers 160 F in the goose
  thigh, the goose is done. Remove the bird from the oven, remove the
  twine, onion and celery and discard. Keep the goose warm under foil,
  allowing it to rest about 15 minutes before carving.
  
  Meanwhile, pour the 6 cups of water into a 2-quart pot, add 1
  tablespoon salt, and bring to a boil over high heat. Fill a large bowl
  with ice-water.
  
  Add the turnips to the boiling water and cooking until tender to
  knife-tip, approximately 7 minutes. Use a slotted spoon to transfer
  the turnips to the ice-water. When the water returns to a boil, add
  the carrots and cook until just tender, about 5 minutes. Transfer the
  carrots to the ice-water. When the water returns to a boil, add the
  salsify and cook until tender, about 6 minutes. Once again, transfer
  the vegetable to the ice-water. Drain the cooked vegetables and set
  them aside.
  
  Skim the oil from the roasting pan and heat the juices on the stovetop
  over medium high heat. Pour in the vinegar and deglaze. Pour in the
  port, bring to a simmer, and continue to cook until reduced by half.
  Pour in the stock, bring to a simmer, and continue to simmer until it
  reduces and thickens enough to coat the back of a wooden spoon, about
  15 minutes. Season to taste with salt.
  
  Meanwhile, put the remaining 3 tablespoons butter and honey in a
  10-inch saute pan and set over medium heat. When the butter has
  bubbled and has begun to subside, add the vegetables and saute until
  the liquid reduces to a syrupy glaze and the vegetables are hot. Add
  the gooseberries, if uisng, and toss to combine well. Season with salt
  and 4 grinds of pepper.
  
  To serve, carve the goose gently by slicing and pulling the legs from
  the body and then separating and evenly slicing the breast. Spoon some
  sauce into the center of each of 4 - 6 dinner plates. Divide the
  glazed vegetables evenly among the plates, and set the goose cuts on
  top of the vegetables on each plate. Serve immediately.

  From: Ron
 
MMMMM

Cheers

Jim, in Yellowknife




... All the fruit in the world won't satisfy the need for chocolate.
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