Text 32650, 132 rader
Skriven 2009-12-26 12:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: weird veg 559
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> they taste like slimy green beans.

 JW> taro stollens.

 ML> I have no idea what a taro stollen is.

Oops. Not stollens, but stolons... stems.

 ML> oxalic acid

Not enough to be detectable.

 ML> blanched before packaging?

Yes.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Olive Stuffed Chicken Breast & Pine Nut Risotto Cake
 Categories: Canadian
      Yield: 4 servings
 
           TO STUFF THE CHICKEN:
      2    Chickens (3 1/2 lb ea)
    1/2 c  Parmesan cheese
    1/2 c  Black olives
           Salt and pepper to season
           TO SAUTE CHICKEN:
      1 tb Olive oil
      1 tb Butter
           THE PINE NUT RISOTTO CAKE:
      4 tb Olive oil
      1 lg Onion, finely chopped
    1/2 c  Toasted pine nuts, reserved
      1    Clove minced garlic, minced
      2 c  Super-fino grade arborio
           Rice
    1/2 c  Chardonnay
      6 c  Light chicken stock
      1 c  Grated Parmesan cheese
           THE RAPINI:
      1 bn Rapini (sometimes known as
           Broccoli Raab) roughly
           Chopped
           THE BASIL BROTH:
           The reserved bones and
           Scraps from the chicken
      2 c  Chardonnay
      1 lg Carrot chopped
      1    Celery stalk, chopped
      1 lg Onion, chopped
      4    Garlic cloves
      4    Bay leaves
      2 c  Basil leaves
    1/2 c  Olive oil
 
  Black Olive Stuffed Chicken Breast with a Pine Nut Risotto Cake,
  Rapini & Roast Garlic Basil Broth
  
  Timing: The chicken should be butchered the day before and the broth
  made in advance. The risotto cakes may be made a day in advance and
  crisped just before serving. Make the stuffing and stuff the breasts
  several hours before serving. Steam the rapini and finish the sauce
  at the last second.
  
  The Black Olive Stuffed Chicken Breast
  
  Preheat oven to 350 degrees F. Rinse the chickens under cold running
  water. Remove the legs from the chickens, trim the meat off the
  legs, and reserve it for the mixture used to stuff the chicken
  breasts. Cut off the last 2 sections of each wing, leaving the third
  section attached to the carcass. Carefully remove the breasts from
  the chicken, leaving the remaining wing section attached to each
  breast. Remove the skin from the breasts and attached wing section
  by loosening it and tugging it firmly over the end of the wing bone.
  Save all the bones and scraps.
  
  In a food processor, puree the reserved leg, thighs and drum meat
  with the olives and Parmesan cheese until smooth. Season with salt
  and pepper. Place the puree in a large, heavy plastic freezer bag
  and seal. Remove the chicken tenderloins from the breasts and
  reserve. With a sharp, flexible boning knife, carefully cut a
  horizontal pocket into each breast. Cut off 1 inch from corner of
  plastic bag. Insert the cut corner on the bag into the chicken
  pocket, and squeeze out one-quarter of the stuffing into the breast.
  
  Saute breasts in a fry pan with butter and olive oil, until browned
  then place in the oven for five to ten minutes until heated through
  
  The Pine Nut Risotto Cake
  
  Melt the butter in a medium, heavy saucepan over medium-high heat.
  Add the rice and onions and saute, stirring, until the grains feel
  chalky and have a tiny white dot in their center. (Be careful not to
  brown the onions.) Add the Chardonnay and reduce liquid by
  three-quarters, stirring constantly.
  
  Slowly add enough of the chicken stock to cover the rice. Reduce
  heat to sustain just a simmer. Continue stirring until the stock is
  absorbed. Add more stock, just covering the rice, and simmer,
  stirring frequently.
  
  Continue cooking the risotto and adding stock until the rice is just
  done. It should be "al dente" or slightly firm, with each grain
  distinct and done to a pleasing texture but not mushy. Add pine
  nuts.
  
  Pat risotto into a low-sided baking sheet and chill. When risotto is
  firm, cut out circular cakes using a biscuit cutter or ring mold.
  
  Dredge risotto cakes in powdered rice or flour. In a fry pan heat
  olive oil and butter carefully fry risotto cakes on both sides until
  golden. Set aside and keep warm.
  
  Recipe by: Michael Smith, Chef at Large
 
-----

 

Cheers

YK Jim


... Boiling them create a tortured relationship with vegetables.

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