Text 32819, 111 rader
Skriven 2009-12-28 20:02:42 av Michael Loo (1:18/200)
     Kommentar till en text av Nancy Backus
Ärende: kaff 592
================
 NB> Perhaps the interpretation has changed due to perceived expectations
 NB> of an uninformed public?

Many Chinese-American dishes are such misinterpretations.

 ML> it was the best mashed potatoes she had ever had. It was all I
 ML> could do not to rolleyes away the compliment.
 NB> Great self-restraint, sir.. :)   It was indubitably the stick of
 NB> butter with the dash of beef that did it... ;)

Mostly the butter!

 ML> Has something to do with leaven; I forget how that got
 ML> morphed into a prohibition against many kinds of cereal
 ML> products.
 NB> I see from CT Ruth that the connection is between grains that easily
 NB> ferment as they attract wild yeast.  That kinda makes sense...

The exact rules are well beyond me, even though they've been
explained over and over. Why matzot (matzohs) are allowed
strikes me as somewhere between obscure and sophistic. Why
18 minutes? And of course there's the issue of beans and
why they fall into the same prohibition. (Well, today, I had
some pease porridge 8 days old, and there was a distinct tang
of fermentation.)

==

 NB> Something else I've learned along the way...  Fluid retention
 NB> sometimes occurs because one is LOW on fluids, so the body tries to
 NB> compensate, and then overdoes...  Same thing for lack of sodium... 

I doubt I'll ever want for sodium. My issue is the pulmonary
edema, which I believe isn't likely to happen when one is low
on fluids.

 NB> If you know what your body does best on, generally that's the best
 NB> course to take...  :)

My body is changing rapidly, that's the rub. Until a few months
ago (October 16, to be exact, but actually there have been
clinically significant symptoms for a couple years before that)
I might have puffed up at the left ankle and hands after doing
a 5-mile+ hike, but in general I was fairly robust. This new
peculiar condition is, well, new and peculiar. Part of it comes,
as I've intimated, from changing my exercise habits a decade and
half ago; part of it is probably garden variety old age; part is
that for the last year I have been drinking too much (by my own
standards - I've always drunk too much by some people's standards).

Richard's Bistro coffee-roasted duck breast
cat: neo, main
servings: 2

2 Duck Breasts
1 strong pot of Coffee
2 Star Anise
5 Peppercorns
1 Cinnamon Stick
4Whole Cardamon Cloves
1/2 c French Lentils
1 Onion
1 Carrot
1 stalk Celery
1 sm Sugar Pumpkin
4 Tb Butter
1 bn Swiss Chard chopped, stems removed
1/2 Tb chopped Fresh Garlic

COFFEE ROASTED DUCK BREAST WITH LENTILS, ROASTED
PUMPKIN PUREE & SWISS CHARD

The day before, brew a strong pot of coffee, pour
over spices and let sit for 1 hr. Place in fridge
until cooled completely. Pour over duck breasts and
let sit for 1 day.

Place lentils in a pot, cover with cold water,
place over medium heat and bring to a boil before
turning heat low to cook until lentils are tender.
While lentil are cooking small dice the carrots,
onion, and celery. When lentils are almost cooked,
put vegetables in the pot with lentils.

Wash and cut the pumpkin in quarters. Scrape out
seeds, season with salt and pepper, place butter
on the pumpkin pieces and roast in a 350F oven
until tender. When pumpkin is completely cooked,
scrape out pulp, place in blender with a little
water or stock and puree until smooth.

Remove duck from marinade and place skin side
down in a lightly oiled, warm heavy-bottom saute
pan. Discard marinade. Cook until skin is slightly
browned. Place pan in a 350F oven and bake until
medium rare. While duck is in oven, prepare other
ingredients for serving: Heat lentils with a little
butter and stock. Season with salt and pepper.
Heat pumpkin puree. Saute garlic and Swiss chard.

To Assemble: Place pumpkin puree on plate, spoon
lentils on top of puree, slice breast into 4 thin
slices and finish with Swiss chard on top.

Matt Provencher, Executive Chef
RICHARD'S BISTRO, 36 Lowell St., Manchester, NH


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