Text 16570, 97 rader
Skriven 2008-11-18 19:29:30 av Carol Shenkenberger (22954.cooks)
  Kommentar till text 16557 av Ruth Haffly (1:396/45.28)
Ärende: pie time
================
    
 >  CS> Old message but good leader!
 > 
 >  CS> Talk about eating the bowl!  I''ve been playing with winter squash
 >  CS> again and had a loaf of overhard crust rye bread.  I found a recipe
 > 
 > Having fun? (G)

Definately!  

 >  CS> jotted down on paper from Elise.  'Beir soupe' (she wasnt being funny,
 >  CS> her spelling was worse than mine then).
 > 
 > As long as you know you don't need to get a casket............

;-)  Her spelling at that time was hilarously phonetic and her accent came in
clearly as well.

 >  CS> I dont have this in MM because she didnt get all the directions down
 >  CS> (had told me some and i'd forgotten to jot them in at the time).
 >  CS> Going on memory, I have resurrected something a bit like her's.  This
 >  CS> is meant for really cold days when you have to be outside.
 > 
 >  CS> Fry up crisp about 6 strips of bacon.  Add beer (about 10oz) to the
 >  CS> pan once cooled a bit (not splattering hot, but not cold).  Then add 2
 >  CS> cans of pork consomme bone stock (32oz total).  Add 3/4 cup small
 >  CS> chopped fresh green beans, and about 1 cup cubed (small cube) winter
 >  CS> squash.  Cut a ball of bread in 1/2 and hollow out somewhat then place
 >  CS> in bowl, fill with soup.  Eat.
 > 
 > We're not beer drinkers but I'd try it with chicken stock.  I'd have to
 > use turkey bacon if making it for Steve and figure out how to give it
 > the right mouth feel.

I think it can be adapted.  In fact, I'm pretty sure if you would find an
alcohol-free beer like O'Douls acceptable, then that would work. An important
part of the mough feel to this one is a thick consomme base.  You can do this
with chicken (I find I have to make my own for actual consomme thickness) or
you can get acceptable beef consomme's in cans.  I think this one will work a
little better with a beef one since pork isnt Steve's favorite vegetable ;-)


 >  CS> Now, left out was she'd fry some leek whites in the bacon fat (I think
 >  CS> about 1/3 cup?), line the bread bowl with lettuce (butter lettuce is
 >  CS> perfect) before adding the soup, and add small chunks of pork to cook
 >  CS> in the soup. Before serving, she swirled in an egg.  I know she used
 >  CS> lots of black pepper but the hard one is I cant recall what other
 >  CS> spices.  Experiments lead to anise seed as almost sure (but may have
 >  CS> been fennel leaf?) and annato seed seemed to replicate the color well.
 >  CS> (she may have used a pinch of safron) and I think she added something
 >  CS> to thicken it further, such as corn starch (I used a little arrow
 >  CS> root).
 > 
 > Something good for a cold night.  I suspect fennel may have been in
 > there vs anise; it has a more delicate taste than anise.

Maybe.  It's hard to tell a light hand with Anise from a heavy one with
fennel.  I think now you are right though as i recall 'greenery' in there. 
She cooked with both quite commonly.  Her fennel was normally dried.  We'd
score a big batch when in season and she'd borrow my dehydrator for a few
days then have it year round.  I think she used anise mostly when her fennel
stocks were low?

Now, for the bacon fat, I think you can get by with several alternatives.
1- Rendered beef fat, about 1 TB mixed with 1 TB butter and 1 TB olive oil
2- Rendered duck fat, 1 TB, mixed as above
3- Chicken Smaltz, 50/50 with butter

Butter alone will work 'ok' (real butter mandated here) but not replicate the
dish as well.

Of the 3, I think the duck fat one would come closest but the beef fat one
would work pretty well too.

 >  CS> She used Kaiser rolls.  I used some rye from the breadmachine (top
 >  CS> hollwed down for a bowl) and lined with nappa cabbage (had it handy,
 >  CS> no lettuce). For the pork, I cubed up some pork loin as i didnt have a
 >  CS> properly fattier cut that she used.  Then again, you do not remove the
 >  CS> bacon fat (I had only leftover bacon fat so had estimated and added
 >  CS> 4TB to equal what I think she had) so this is a pretty warming fatty
 >  CS> dish for cold weather needs.
 > 
 >  CS> So yes, we ate the bowl too ;-)
 > 
 > I can't believe I ate the bowl thing. (G)

Yup!  Crumbs and all!

Oh, I saved the hollowed out bread and made a sort of stuffing to go with the
fish tonight, baked separately.

I've been practicing the uses of an oven again after many years of almost not
using one at all, to the point of having to sometimes dust it out before
firing it up.
               xxcarol
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