Text 16941, 88 rader
Skriven 2008-11-27 09:15:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Kosher Salt
===================
-=> Glen Jamieson wrote to Dale Shipp <=-

 DS> I have no knowledge of any relevant religious rulings with respect to
 DS> salt -- perhaps someone else knows?

 GJ> For it to be Kosher, I would expect that it would have to comply with a
 GJ> Jewish religious ruling, but there are no Rabbis handy to consult.

My experience with Morton Kosher Salt indicates that I does comply with Jewish
Dietary Laws. However, Rabbi Datz is off at a conference of Rabbis and
unavailable to pester with such petty questions.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Osso Buco W/Parsley & Rosemary Gremolata
 Categories: Poultry, Vegetables, Wine
      Yield: 6 servings
 
MMMMM-------------------------OSSO BUCCO------------------------------
    1/2    Breast of turkey; in 3 pcs
      2    Turkey thighs
           Salt & fresh ground pepper
    1/3 c  All-purpose flour; for
           - dredging
    1/2 c  Vegetable oil
      1 sm Onion; fine diced
      1    Carrot; fine diced
      1    Celery rib; fine diced
      1 tb Tomato paste
      1 c  Dry white wine
      4 c  Chicken broth
      1 lg Sprig fresh rosemary
      2 lg Sprigs fresh thyme
      2    Bay leaves
      2    Whole cloves

MMMMM-------------------------GREMOLATA------------------------------
    1/4 c  Chopped fresh flat-leaf
           - parsley
      1    Lemon; zested
      2 cl Garlic; minced
      1 ts Minced rosemary leaves
        pn Salt
        pn Fresh ground black pepper
 
  Recipe courtesy Giada De Laurentiis
  
  For the Turkey Osso Bucco: Preheat the oven to 375oF. Pat
  the turkey with paper towels to dry and ensure even browning.
  Season the turkey with salt and pepper. Dredge the turkey in
  the flour to coat.
  
  In a heavy roasting pan large enough to fit the turkey in a
  single layer, heat the oil over medium heat. Add the turkey
  and cook until brown on both sides, about 6 minutes per side.
  Transfer the turkey to a plate and reserve.
  
  In the same pan, add the onion, carrot, and celery. Season
  vegetables with salt. Cook until the vegetables are tender,
  about 6 minutes. Stir in the tomato paste and cook for 1 min.
  Stir in the wine and simmer until the liquid is reduced by
  half, about 3 minutes. Return the turkey to the pan. Add
  enough chicken broth to come 2/3 up the sides of the turkey.
  Add the herb sprigs, bay leaf, and cloves to the broth mix.
  Bring the liquid to a boil over medium-high heat. Remove the
  pan from the heat. Cover the pan tightly with foil and
  transfer to the oven. Braise until the turkey is fork-tender,
  turning the turkey after 1 hour.
  
  Meanwhile, for the Gremolata: Combine the chopped parsley,
  lemon zest, garlic, minced rosemary, and a pinch of salt and
  freshly ground black pepper in a bowl. Cover and reserve
  until serving the turkey.
  
  To serve, transfer the turkey to shallow serving bowls.
  Season the sauce to taste with salt and pepper. Ladle the
  sauce over the meat. Sprinkle each piece of turkey with a
  large pinch of Gremolata. Serve immediately.
  
  Meal Master Format by Dave Drum - 19 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And now, the end is near..." -- Elvis Presley
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