Text 23988, 137 rader
Skriven 2009-05-11 23:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Sashimi
===============
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> walleye sashimi (inspect fresh water fish carefully for worms first)

 GJ> Why inspect?  Are such worms capable of surviving in humans?

I've been told that some species can. Salt water fish is relatively
free of parasites compared to fresh water ones, especially in warmer
waters. I have enjoyed walleye sashimi more than once without harm
but I slice it thin and "candle" it first, rejecting anything that's
visually "iffy".

 GJ> I have never come across canned palm hearts, but only eaten palm
 GJ> hearts disembowelled from freshly killed palms.

And I have never encountered the real thing. They are extinct here
you know.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pineapple, Kumquat And Ginger Crisp With Coconut Topping
Categories: desserts, pies, fruit
  Servings: 6

           FOR THE COCONUT TOPPING:
    5/8 c  unbleached all-purpose
           flour
      1 c  gently packed sweetened
           flaked coconut
    1/3 c  chopped unsalted macadamias
    1/4 c  firmly packed light brown
           sugar
    1/4 c  granulated sugar
      1 pn salt
      4 oz cold unsalted butter, cut
           into 1/2-inch pieces
           FOR THE FILLING:
      1 md ripe pineapple
     15    kumquats
    1/4 c  finely chopped candied
           ginger
      3 TB granulated sugar
      2 TB unbleached all-purpose
           flour
           Coconut or vanilla ice cream
           for serving

If you haven't considered tropical fruit in a crisp, you've got to
try this combination of warm, sweet pineapple paired with tart
kumquats and spicy ginger, all under a crunchy coconut topping. It's
perfect for winter and early spring, when tropical fruits and citrus
are at their best and we crave big bold flavors. And the apricot
variation that follows is luscious on a hot summer night. The
brilliant yellow and orange filling looks like sunshine spilling
onto the plate. Think wide, sandy beaches, a hammock between two
palm trees, the soothing crash of the surf.

1 Preheat the oven to 350 F and position an oven rack in the center.

2 Make the topping: Place the flour, coconut, nuts, brown sugar,
granulated sugar, and salt in the bowl of the stand mixer and blend
on low speed for 10 or 15 seconds. Add the cold butter pieces and
continue to blend on low for 3 to 4 minutes until the butter is cut
into small pieces about the size of peas.

3 Make the filling: Use a chef's knife to slice the ends off the
pineapple so it stands solidly on your cutting board. Remove the
skin by slicing just under it from top to bottom. Remove any
remaining eyes with the tip of your knife. Use a pineapple slicer to
core the pineapple and quarter it lengthwise. Alternatively, use the
chef's knife to slice the pineapple into quarters lengthwise and
make an angled lengthwise cut along each quarter to remove the core.
Cut each quarter lengthwise in half or thirds, depending on the size
of the pineapple, then crosswise into 1-inch pieces. Transfer to the
large bowl.

4 Rub off and discard the tiny, hard stem piece on the end of each
kumquat (some may not have this). Use a paring knife to cut each
fruit in half crosswise, then use the tip of your knife to pick out
any seeds. Cut each half in two, then add to the bowl with the
pineapple.

5 Chop the candied ginger, if necessary, into rice-size pieces (you
can leave them larger if you like big chunks). Add the ginger,
granulated sugar, and flour to the fruit and toss well with the
spatula. Scrape into the baking dish and spread in an even layer.
Sprinkle the topping in an even layer over the fruit.

6 Bake and serve the crisp: You may want to place a baking sheet or
a piece of foil under the crisp to catch any juices that may bubble
over. Bake for 45 to 55 minutes, until the topping is golden brown
and the fruit juices are bubbling and thickened. Serve warm or at
room temperature with coconut or vanilla ice cream. Storing Keep any
leftovers in the refrigerator, covered with plastic wrap, for 2 to 3
days. Reheat, covered loosely with foil, in a 350 F oven for 10 to
15 minutes, until warmed through. Pineapple, Apricot, and Ginger
Crisp with Coconut Topping Omit the kumquats and add 4 medium
apricots, each half sliced into 4 pieces. If fresh apricots are not
available, use 1 cup (about 4 ounces) quartered dried apricots in
their place. (Try to find California dried apricots, which offer a
more complex flavor than Mediterranean apricots.)

Tips Choosing a ripe, sweet pineapple can be tricky. The best way to
tell the ripeness of a pineapple is to smell it... if it has a
wonderfully heady pineapple smell, then it's ready to use. Look for
skin that is more yellow than green, and beware of soft spots or a
slightly fermented odor, indicating that the fruit is past its
prime. Many people like to test a pineapple by pulling out one of
its green leaves at the top... the theory is that if the leaf
separates easily from the fruit, then it's ripe... but this is
actually the least accurate way to test your fruit. The new Gold
variety is reliably candy-sweet and ready to use, but is often
smaller than other types of pineapples. You may need to purchase an
extra one to yield enough fruit for this recipe.

The crumble topping can be refrigerated in an airtight container for
up to 1 week or frozen for up to 2 months. Do not defrost before
using; simply sprinkle over the top of the fruit and bake. Frozen
topping will increase the baking time by only a couple of minutes.

Recipe from  The Art and Soul of Baking by Sur La Table

Jaden from Steamykitchen.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... If bacteria could survive that oven, it deserves to kill me.

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