Text 17684, 122 rader
Skriven 2008-12-12 08:00:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Getting Goosed
==========================
-=> Carol Shenkenberger wrote to Dave Drum <=-

 > I prefer my catfish at 1#, battered with a cornmeal crust and deep fried.
 > Fileted catfish is mushy and not really worth the trouble - AFAICS.

 CS> Naw, these were great!  Don has a good hand for this dish.  Wish he'd
 CS> make more!  I only got a few pieces before the kidlit-human-disposal
 CS> and he got at'em.

But, you miss out on the crunchy tail and larger fins that are attached to the
whole catfish. And, certainly 1# of fish ought to be enough that you don't have
to say "I only got a few pieces" or "wish he'd make more".   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheddar Cheese And Onion Pie
 Categories: Pastry, Cheese, Vegetables
      Yield: 7 servings
 
MMMMM------------------------PASTRY DOUGH-----------------------------
      3 c  Unbleached all-purpose
           - flour
    3/4 c  Cold unsalted butter; in
           - 1/2" cubes
    1/2 ts Fine sea salt
     10 tb Ice water

MMMMM----------------------FILLING & GLAZE---------------------------
      1 md Boiling potato
      2 c  Fine chopped onion
      2 tb Unsalted butter
      3 lg Eggs
    1/4 c  Heavy cream
      1 ts Fine chopped fresh thyme
           +=OR=+
    1/2 c  Fine chopped fresh parsley
    1/4 ts Fine sea salt
    1/4 ts Black pepper
      9 oz Good-quality white Cheddar;
           - coarse grated
 
  Special equipment: a pastry or bench scraper; a 9-inch tart
  pan or pie plate
  
  English farmhouse-style white Cheddars such as Montgomery,
  Keen’s, and Fiscalini were delicious in this pie. We also
  liked Grafton Cheddar, from Vermont.
  
  Make dough: Blend together flour, butter, and salt in a
  bowl with your fingertips or a pastry blender (or pulse in
  a food processor) just until most of mixture resembles coarse
  meal with some small (roughly pea-size) butter lumps.
  
  Drizzle evenly with 8 tablespoons (1/2 cup) ice water and
  gently stir with a fork (or pulse in processor) until
  incorporated.
  
  Squeeze a small handful: If it doesn't hold together, add
  more ice water, 1 tablespoon at a time, stirring (or pulsing)
  until incorporated, then test again. (Do not overwork mixture,
  or pastry will be tough.)
  
  Turn out mixture onto a work surface and divide into 6 portions.
  With heel of your hand, smear each portion once or twice in a
  forward motion to help distribute butter. Gather dough together
  with scraper and press into 2 balls, one slightly bigger than
  the other, then flatten into disks. Chill each disk, wrapped
  in plastic wrap, until firm, at least 1 hour.
  
  Make filling and glaze while dough chills: Peel potato and
  cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer
  set over boiling water, covered, until just cooked through,
  about 3 minutes. Transfer to a plate to cool.
  
  Cook onion in butter in a 10-inch heavy skillet over med-low
  heat, stirring, until softened, 8 to 10 minutes. Transfer to
  plate to cool.
  
  Whisk together 2 eggs, cream, thyme, salt, and pepper in a
  large bowl until combined well. Stir in potato, onion, and
  cheese.
  
  Whisk remaining egg in a small bowl and reserve for egg
  glaze.
  
  Assemble and bake pie: Put oven rack in middle position and
  put a large baking sheet on it, then preheat oven to 425°F.
  
  Roll out larger piece of dough into a 13-inch round on a
  lightly floured surface with a lightly floured rolling pin
  and fit into tart pan. Spoon filling evenly into pie shell
  and brush some of egg glaze on rim of shell.
  
  Roll out smaller piece of dough into a 12-inch round in same
  manner, then cover pie with it. Trim edges of pie, leaving
  a 1/2-inch overhang, then press edges together and crimp
  decoratively.
  
  Brush top of pie lightly with some of remaining egg glaze.
  Cut several steam vents in top crust with a small sharp knife.
  
  Bake pie on hot baking sheet until golden brown, 35 to 40
  minutes. Cool on a rack at least 15 minutes. Serve warm or
  at room temperature.
  
  Cooks’ note: Dough can be chilled up to 1 day.
  
  Adapted from Tarts With Tops On
  
  December 2004 | Gourmet
  
  Serves 6 to 8
  
  Meal Master Format by Dave Drum - 20 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Awww, I'm sorry.  Really, I am. :)" - Dire Wolf
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