Text 15518, 108 rader
Skriven 2008-10-25 19:37:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: disappointments 109
===============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> The second tier restaurants copy the winning trends in the first
 JW> tier within months.

 ML> until they're neither novel nor in fact particularly welcome.
 ML> Though creamed spinach is timeless.

I hadn't had creamed spinach for decades; I think of it as one of my
grandmother's old fashioned dishes. But I liked it well enough to go
out and get all the ingredients for a home dinner. But instead of
making hot baked creamed spinach I ended up using the spinach for
a cold mayo and sour cream based dip. I must go back and get more
spinach while the cream is still good. I used frozen chopped spinach
for the first time in years and was surprised how much better it was
than I remembered, at least in dishes like these ones.
 
 ML> You should have done the Ian Hoare trick and put the palm of
 ML> your hand over the glass mouth and shaken the wine vigorously.

I've never seen that done, but I bet it would. Much more vigorous
than decanting and glass swirling.
     
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon and Spinach Strudel
 Categories: Salmon, Pastry
      Yield: 6 Servings
 
     20 oz frozen chopped spinach
      1 c  Chopped onion
    3/4 c  Chopped fennel bulb
      2 ts Fennel seeds
    1/2 c  Unsalted butter
      2 tb All-purpose flour
    1/2 c  Milk
      2 tb Ricard or other
           -anise-flavored spirit
    1/2 c  Plus 2 tb freshly grated
           Parmesan
      2    3/4-inch-thick salmon steaks
      2 tb Water
      2 tb Fine dry bread crumbs
      6    18- by 14-inch
           sheets of phyllo*
           Lemon wedges
 
  * stacked between 2 sheets of wax paper and covered with a
  dampened kitchen towel
    
  In a saucepan cook the spinach according to the package
  instructions, drain it, and let it cool. When the spinach is cool
  enough to handle, squeeze it dry by handfuls, transferring it as
  it is squeezed to a bowl. (The spinach should be very dry.) In the
  saucepan cook the onion and the fennel bulb and seeds in 2
  tablespoons of the butter over moderate heat, stirring, until the
  vegetables are softened, stir in the flour, and cook the mixture,
  stirring, for 1 minute. Add the milk and aperitif and cook the
  mixture, stirring, for 3 minutes. (The mixture will be extremely
  thick.) Stir the fennel mixture into the spinach with 1/2 cup of
  the Parmesan and salt and pepper to taste. The filling may be made
  1 day in advance and kept covered and chilled.
  
  In a non-stick skillet melt 1 tablespoon of the remaining butter
  over moderately high heat until the foam subsides and in it saute
  the salmon steaks, patted dry and seasoned with salt and pepper,
  for 1 minute on each side. Add the water to the skillet and cook
  the salmon, covered, over moderately low heat for 5 to 6 minutes,
  or until it is just cooked through. Remove the skillet from the
  heat and let the salmon cool. Discard the skin from the salmon,
  halve the steaks, and discard the bones. In a small bowl stir
  together the remaining 2 tablespoons Parmesan and the bread
  crumbs.
  
  Preheat the oven to 425F. In a small saucepan melt the remaining 5
  tablespoons butter. On a work surface arrange two 20-inch-long
  sheets of wax paper with the long sides slightly overlapping and
  facing you. Put 1 sheet of the phyllo on the wax paper, brush it
  with some of the butter, and sprinkle it with about 2 teaspoons of
  the Parmesan crumbs. On this, layer, brush, and sprinkle 4 more
  sheets of the phyllo in the same manner and lay the sixth sheet on
  top. Spread the spinach filling in a 3-inch-wide strip, mounding
  it on the phyllo 4 inches above the near long side, leaving a
  2-inch border at each end, and arrange the salmon on top, pressing
  it gently into the filling. Using the wax paper as a guide, lift
  the bottom 4 inches of the pastry over the filling, fold in the
  ends, and roll up the strudel tightly. Transfer the strudel
  carefully, seam side down, to a lightly buttered baking sheet,
  brush it with the remaining butter, and bake it in the lower third
  of the oven for 25 minutes, or until it is golden. Let the strudel
  cool to warm on the baking sheet on a rack. The strudel may be
  made 1 day in advance and kept covered loosely and chilled. Reheat
  the strudel in a preheated 400F. oven for 15 minutes. Serve the
  strudel warm, cut into 1-inch slices with a serrated knife, with
  the lemon wedges.
  
  Gourmet December 1993
  
MMMMM

Cheers

YK Jim


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