Text 21631, 109 rader
Skriven 2009-03-07 20:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Bombardier
==================
-=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> de Havilland, which firm was apparently bought by Bombardier.
 GJ> buying up smaller companies and now making railway cars.

 ML> The Boston subway bought some Bombardier railway cars in
 ML> the mid '70s, so the company must have been in the business
 ML> for close on 40 years.
 
Mr. Bombardier invented and sold his large snowmobiles in the late
50's. He went on to the modern small fast snowmobiles, then he
started buying railroad and subway equipment manufacturers and
eventually aircraft makers.

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     Title: Vadouvan Carrot Puree
Categories: Vegetables, Spice
  Servings: 4

      1 lb carrots
           vadouvan spice mix
           Cream
           Stock

In a rondeau, melt some of butter. Add garlic, bay leaves and
cinnamon. Season with salt. Cook over medium heat until the garlic
begins to toast. Add the onions, season with salt and cook until
soft. Add the vaudouvan and cook out about 2-3 minutes until
aromatic. Add the carrots and cover with stock and cream. Bring to a
simmer and cook until carrots are soft. Remove bay leaf and
cinnamon. Puree the solids in a vita prep blender, adding cream from
the cooking process if necessary to thing the puree to proper
consistency for each batch. Put 1 T of butter in the mixture to help
make the puree smooth. Check seasoning and adjust if necessary.

Published in: Top Chef

I have a nice sounding cauliflower recipe from Jeremy Fox of Ubuntu.
I might try it this week. Or this tomorrow.


  From: Terry Pogue To: Foodwine        
 
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     Title: Vadouvan Spice Mixture
Categories: Spice, Mix
  Servings: 4

      2 lb onions; cut into 1-inch
           pieces
      1 lb shallots; halved
     12    garlic cloves; peeled
    1/4 c  vegetable oil
      1 ts fenugreek seeds
      1 TB thinly sliced fresh curry
           leaves
      1 TB ground cumin
      1 ts ground cardamom
      1 ts brown mustard seeds
    3/4 ts turmeric
    1/2 ts grated nutmeg
    1/2 ts hot red-pepper flakes
    1/4 ts ground cloves

A mixture of spices with oil and fried onions" used for adding a
smoky flavor to vegetables, meats and fish. Recipe by Chef Inaki
Aizpitarte, of Le Chateaubriand,

Preheat oven to 350 F with rack placed in the center of the oven.

Pulse onions in 3 batches in a food processor until very coarsely
chopped (there may be a few large pieces remaining), transferring to
a bowl. Repeat with shallots, then garlic.

Heat oil in a deep 12-inch heavy nonstick skillet over high heat
until it shimmers, then saut=E9 onions, shallots, and garlic (stir
often) until golden and browned in spots, 25 to 30 minutes. Grind
fenugreek seeds in grinder or with mortar and pestle. Add to onion
mixture along with remaining ingredients, 1 Tbsp salt, and 1 tsp
pepper and stir until combined.

Transfer to a parchment-paper-lined large 4-sided sheet pan and
spread as thinly and evenly as possible. Bake, stirring occasionally
with a skewer to separate onions, until well browned and barely
moist, 1 to 1 1/4 hours.

How To Store: Keep vadouvan in the refrigerator 1 month (cool before
covering) or in the freezer 6 months.

Published in: Top Chef

From: Terry Pogue To: Foodwine
 
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Cheers

YK Jim


... Frankly I'm more than a bit dubious about this advice.

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