Text 4116, 140 rader
Skriven 2006-08-06 16:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: condiments
==================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> 5 tb Banana sauce (Jufran brand)
 
 CS> it does not taste like 'bannanas' at all except in the
 CS> dimmest of ways.  Just thick and 'meaty' mouthfeel.
 
I should pick up a bottle.

 CS> Datu Puti brand Sukang Maasim.
 
 JW> I looked for that here but couldn't find anything like it.

 CS> a white vinigar (cloudy type) with spicey slivers
 CS> in the bottle about 1/4 the way up.  The spices are listed as onion,
 CS> hot  pepper, and garlic.

I could make something similar tasting using regular white or rice vinegar.
I make "green" herbal vinegars up all the time.


 JW> Time to murder another tribe of lobsters!
 
 JW>      Title: Lobster And Artichokes With Fresh Walnuts And Foie Gras

 CS> Grin!  I have a fridge full of cold cooked crabs right now.

One could sub for the other quite nicely. And be very good without any
foie gras.

Another idea using crab....
          
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: One-Pot Mediterranean Fish Soup
 Categories: Soups, Fish, Crab, Shrimp
      Yield: 6 servings
 
           FISH STOCK:
     50 ml Olive oil
    125 g  Onions;  roughly chopped
    125 g  Carrot;  roughly chopped
    125 g  Fennel; roughly chopped
    450 g  Plum tomatoes; or
    397 g  can plum tomatoes
           -roughly chopped
           -Fish Bones; from the mixed
           -fish
      1    Dressed crab, meat removed
           -and shells put to one side
    225 g  Tiger prawns; peeled,
           -deveined and shells put to
           -one side
           -parsley sprigs
           -thyme sprigs
           -Black peppercorns
    150 ml Dry white wine
           FOR THE SOUP:
    225 g  Onion
    225 g  Fennel
    225 g  Potatoes; finely chopped
      2 ts Fennel seeds
      2 ts Chopped fresh thyme
           Pn saffron
      3    Garlic cloves
    150 ml Vermouth, e g Noilly Prat
      3 tb tomato paste
    700 g  Mixed fish pieces; e g red
           -mullet, whiting, monkfish
           -and John Dory, skinned and
           -filleted and cut into 2.5cm
           -(1 in) cubes or slices
    700 g  Fresh mussels; or
    700 g  clams, washed, debearded,
           - tapped and any open or
           -damaged ones discarded
           -ROUILLE; or shop-bought
           -rouille or garlic
           -mayonnaise
           -toasts
           -Gruyere cheese; grated to
           -serve
 
  Try to buy fish and seafood on the day you want to eat it as it spoils
  very quickly, especially if the weather's hot. When you buy fish it
  must be absolutely fresh and smell of the sea. The eyes must be bright
  and clear, the gills bright pink or red and the flesh firm. When you
  press it with your finger it should not leave an indentation and when
  you pick it up it should not flop. The fishmonger will scale, clean,
  fillet or skin fish if you ask him.
  
  The ingredients list may look long but this easy fish soup is much
  quicker to make than most.
  
  For the fish stock, heat 25 ml of the olive oil in a large wide pan
  then add the vegetables, fish bones, fish shells, parsley and thyme
  stalks and peppercorns. Cook for 4-5 minutes. Add the white wine and
  boil to reduce by half. Add enough cold water to just cover the shells
  and vegetables, about 1.1 litres. Bring to the boil and simmer for 10
  -15 minutes,then season with salt and freshly ground black pepper.
  Strain through a fine sieve into a jug, and put to one side.
  
  To make the soup, heat the remaining oil in the stock pan, add the
  onions, fennel, potatoes, fennel seeds, thyme, saffron and garlic.
  Cook for 5 minutes, stirring.
  
  Add the vermouth and tomato paste and bubble until reduced to a syrupy
  consistency. Add the fish stock and simmer, uncovered, for 20-25
  minutes, skimming off any scum that comes to the surface.
  
  Season well and bring to a rolling boil. Add the crabmeat, prawns,
  mixed fish and mussels or clams to the fish stock. Bring up to the
  boil and gently simmer for 1-2 minutes, or until the mussels or clams
  have opened. Discard any that don't open.
  
  Serve immediately, with the rouille spread on the toasts and with the
  grated cheese.
  
  TO PREPARE AHEAD: Complete the recipe to the end of step 3, cool
  quickly, then cover and chill the soup and prepared fish separately.
  
  TO USE: Complete the recipe as in step 4.
  
  From: ONE-POT COOKING By: GOOD HOUSEKEEPING
  Scanned by: KEVIN JCJD SYMONS   JULY 2006
 
MMMMM


Cheers

Jim, in Yellowknife




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