Text 23536, 108 rader
Skriven 2009-04-22 06:33:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Easter dinner
=========================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> In my experience asparagus, if fresh, does not need steaming or
 DD> grilling, etc. Only warming/heating ... which can be done on an open
 DD> plate in a nuker. I have snapped asparagus off the stalk in the back
 DD> yard and eaten  the tender shoot raw
 DD> right there in the asparagus patch. Other than being ambient
 DD> temperature it tasted much the same as at the dinner table.

 DS> Gail usually snaps off the bottom section where ever it breaks before

That's how I gathered asparagus in the back yard asparagus patch. Grasp the
shoot near the ground, bending it a bit between the thumb and forefinger as you
slide up toward the tip. The asparagus shoot will snap at a natural place where
it is tender and not woody.

Commercially harvested product usually gets some woody stem along with the
"good" part.

 DS> steaming in the microwave.  I've been known to sneak a few of those
 DS> bottom sections an nosh on them.  A little bit stringly, but good
 DS> tasting.

 DS> Do you prefer very thin stalks, or thick stalks?

Yes. 

Thin stalks come from new roots and are a sign that your asparagus bed is doing
well. The older roots, being thicker put up thicker stalks until the point
comes when most of their output is woodier than a 2 X 4. Those are let go to
"seed" and the seeds used to give people who have the patience to wait for them
to sprout and develop a root system that will deliver asparagus on an annual
basis ... usually three years.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cornish Hens With Wine-Marinated Sauerkraut
 Categories: Poultry, Wine, Booze, Fruit
      Yield: 8 servings
 
MMMMM-------------------------SAUERKRAUT------------------------------
     32 oz Jar sauerkraut; drained,
           - rinsed, squeezed dry
      1    Bottle Riesling or other
           - Alsatian white wine
      1    White onion; thin sliced
      3    Carrots; peeled, thin
           - sliced
    1/2 c  Golden raisins
      1 c  Diced fresh pineapple

MMMMM---------------------------SACHET--------------------------------
      6    Crushed juniper berries
      3    Whole cloves
     10    Smashed peppercorns

MMMMM------------------------CORNISH HENS-----------------------------
      4    Cornish game hens, each
           - about a pound
           +=OR=+
      2    Pheasants
           Brandy
           Salt & pepper
    1/2    Apple; in rough chunks
    1/2 sm Rib celery; in 1" pieces
    1/2 sm Onion; in chunks
      4 cl Garlic; peeled
      8 sl (thin) bacon
    1/2 lb Thick-cut bacon; cubed
 
  For an even more substantial meal, you could add mild sweet sausage
  and chunks of ham to the dish.
  
  To prepare the sauerkraut: Toss all the ingredients together in a
  large bowl and marinate overnight or for up to 2 days.
  
  To prepare the game hens: Preheat the oven to 400°. Rub birds with
  brandy and then rub with salt and pepper. Stuff each bird with pieces
  of apple, celery, onion and garlic. Cover the breasts with thin
  slices of bacon.
  
  Sauté thick-cut bacon cubes in a large kettle or Dutch oven. Add
  marinated sauerkraut and simmer over low heat for 45 to 60 minutes.
  
  Meanwhile, roast the birds in the oven for 30 minutes until half
  cooked and browned on all sides. With poultry shears cut birds in
  half, removing the backbone. Discard the stuffing. Set the birds
  aside until the sauerkraut is done.
  
  Place birds atop sauerkraut. (You might have to transfer this to a
  wide roasting pan to fit them in.) Cover the pan. Bake for 40 minutes
  until birds are tender and cooked through. You can also cook this
  over low heat on stovetop. The dish can be prepared ahead of time and
  reheated. Serve with little boiled or roasted potatoes.
  
  Serves 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Nobody got anywhere in the world by simply being content. - Louis L'Amour
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