Text 7079, 125 rader
Skriven 2006-10-29 21:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: DISHES 496
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 ML> I haven't seen any such in our supermarkets of late, but your
 ML> testimony brings ancient recollections of chunks of pumpkin
 ML> or Blue Hubbard wrapped in plastic and sold for fabulous prices
 ML> such as 9c or 19c a pound.
 GJ> Much better prices than charged for the canned product, but for most

Bear in mind that those were ancient recollections. The most
recent information I can offer is that medium-size pumpkins
were for sale for $2.75 at the place Carol got milk from, so
that comes to about 25 to 30c a pound.

 GJ> people the chore of opening a can is less than that of peeling the
 GJ> Blue Hubbard (which I think is very similar to our Queensland Blue).
 GJ> The latter, roasted, is a fine vegetable.

The Queensland appears from Web photos to be a bit more sightly
than the Hubbard, which looks like a big tumor. It does sound,
though, from the descriptions and recipes that they are similar
in fleshly ways.

 GJ> such as "acorn squash", which are shaped like a fruit pie.
 ML> Ah yes. Our acorn squash are shaped like acorns.
 GJ> - Squashed!

Ours look like acorn-shaped acorns.

 GJ> According to the back of her book, she is the director of the wine
 GJ> program at the Culinary Institute of America in (covered by library
 GJ> sticker) California.

I suppose they have expanded to the extent to the degree they
have to hire people based on their having (I speculate) had a
special relationship with Robert Mondavi.

   If you wish to investigate further, the various
 GJ> code numbers given under Library of Congress Cataloging data for The
 GJ> Wine Bible are:-

Why would I wish to investigate someone who doesn't know
what she's talking about? Even if she should be cute.

 GJ> Translation to and from Greek characters could also result in
 GJ> confusion.

Is there a character for "v" in Greek?

 ML> I don't care for any red I've had from Greece.
 GJ> I didn't like any of the island reds, but just after arrival in Athens
 GJ> I bought a bottle of Boutari Agiorgitiko 2004 for î8.50 from a local
 GJ> deli, which I found to be pleasant drinking.

That's about the price it's offered for around here. I wouldn't
buy it unless it were cut 50%.

Coulibiac of salmon
cat: celebrity, classic, fancy, fish
serves: 8

5 c flour, sifted
1 oz dry yeast
1/3 c warm water
1 Tb salt
3 Tb sugar
1/2 c milk, lukewarm
2 eggs
6 egg yolks
1 c unsalted butter, softened
2 lb salmon fillets, in 8 pieces
flour
8 oz lobster meat, diced
4 oz Mornay sauce
1 oz chives, minced
6 oz butter
1/2 c raw rice
1 1/2 c fish stock
1 bouquet garni
1/2 ts salt
white pepper
2 hard-boiled eggs, chopped
2 oz fish stock
2 egg yolks
1 c butter, melted
2 lemons, juice of

needs 1x 3 qt baking dish or 2x 6 c baking dishes, buttered

Make the pastry as follows: Combine 3/4 c flour, 1/3 c water, and
the yeast. The dough should be firm. Knead and form into a ball.
Put the other 4 3/4 c flour on a pastry board and make a well in
the center. Add the salt, sugar, milk, eggs, egg yolks, and 1/2 c
butter. Mix well and add the smaller dough ball (the "sponge").
Knead until the dough is smooth and elastic. Knead in 1/2 c more
butter, flattening the dough and spreading butter over and then
folding over and kneading. Cover the dough and let rise until
double, about 2-2 1/2 hr. Punch down the dough and let it rise
double again. Stick it in the fridge and let rest at least 8 hr,
punching down once more after about 2 hr. Roll this dough out
thin and divide it into 4 small or 2 large pieces, depending on
whether you are going to have 2 or 1 dish.

Sprinkle the salmon fillet pieces with flour. Mix the lobster,
Mornay, and chives and stuff the salmon pieces with this mixture,
folding them over and securing with toothpicks. Saute in 3 T butter
for 10 min, turning occasionally. Set aside, discarding toothpicks.

Cook rice in fish stock with a bouquet garni until the rice is done,
seasoning to taste with salt and white pepper. Add the pan juices
from the salmon and the chopped egg to this rice.

Line the baking dish(es) with half the dough. Brush with melted
butter and bake at 400 for 15-20 min or until it is firm enough to
unmold. You should fill with pie weights for this first baking.
Unmold the crust, rebutter the dish(es), and replace the crust.
Fill the dish with a layer of salmon followed by a layer of rice.
Pour the remaining butter and fish stock over and cover with the
remaining piece(s) of dough. Gild the dough with the egg yolks
and cut steam vents in the top. Make a hole in the middle of
each pie and vent it with a small metal funnel or tube of foil.
Bake at 400 for 25 more min. Unmold and serve with melted butter
and lemon juice.

adapted from Raymond Oliver, chef of Le Grand Vefour
Posted to FIDO 10-30-96
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