Text 32649, 96 rader
Skriven 2009-12-26 12:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: age youth torture 558
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> There is brilliance there, but it's wrapped up inextricably
 ML> with idiocy in the way that cancer and normal functioning
 ML> organs often get intertwined. The way I figure it, though,
 ML> what has to get done in this world will get done, and why
 ML> mourn a dose more or less of genius? For every Beethoven
 ML> or Einstein there were probably ten stuck shoveling hay
 ML> and schmutz down on the farm someplace.

And I think the world would be a better place with twice as many,
if not ten times as many Beethovens and Einsteins. Or how about
two Obamas instead of one Bush and one Obama?

 
---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Baked Atlantic Salmon W/Horseradish Celery Root Puree
 Categories: Canadian
      Yield: 4 servings
 
      4    Four ounce salmon filets,
           They must be an even
           Thickness
      1 ts Ground bay leaf
      1 ts Ground fennel seed
      1 ts Ground coriander seed
      1 lg Celery root, peeled and cut
           Into large wedges
      4 tb Extra virgin olive oil
      1 c  Cream
      2 tb Prepared horseradish
      1 lg Beet, peeled and diced
      1 tb Red wine vinegar
      4 tb Extra virgin olive oil
    1/2 ts Ground cardamom
      2 oz Horseradish sprouts or
           Watercress
      4 lg Slices of smoked salmon
 
  Bay Spice Scented Slow Baked Atlantic Salmon with Horseradish Celery
  Root Puree & Cardamom Beet Vinaigrette
  
  This method cooks the salmon very slowly and as a result it retains
  more of its moisture.
  
  Timing Hints: The salmon must rest overnight before cooking. The
  celery root and beet vinaigrette can both be made in advance.
  
  Mix the ground spices together and toss the salmon fillets in them
  until they are evenly coated. Place the fish on a piece of parchment
  paper on a baking sheet and refrigerate overnight. An hour before
  cooking them remove from the refrigerator and let come to room
  temperature.
  
  Toss the celery root wedges in the first olive oil and season with
  salt and pepper. Place them in a 400-degree oven and roast until
  they are golden brown and soft. While they are roasting bring the
  cream and horseradish to a boil in a small saucepot and cook until
  the mixture reduces by half. When the celery root is done puree it
  with the hot cream mixture in a food processor until smooth. Season
  to taste with salt and pepper. Return the mixture to the small pot
  and reserve hot until ready to serve.
  
  Place the beets in a small container with a tight fitting lid and
  microwave for a few minutes until they are very soft. Place in a
  high-speed blender and puree with the vinegar, the remaining olive
  oil and the cardamom. Adjust the consistency of the vinaigrette with
  a touch of water or more oil as needed. Season to taste with salt
  and pepper and place in a squeeze bottle or a small bowl. Preheat
  the oven to 250 degrees for at least half an hour. Place the room
  temperature salmon in the oven. Bake for exactly 20 minutes; do not
  open the oven during baking. Remove and serve immediately.
  
  While the salmon is baking split the radish sprouts or watercress
  into four piles. Roll each tightly in the smoked salmon pieces. They
  will look similar to a bouquet of flowers in newspaper. Reserve. To
  serve drizzle some of the beet vinaigrette on the plate. Position a
  mound of the celery root in the center and top with a piece of
  salmon. Garnish with the smoked salmon wrapped radish sprouts.
  
  Recipe by: Michael Smith, Chef at Large
 
-----


Cheers

YK Jim


... Colleges hate geniuses, just as convents hate saints.

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