Text 38226, 77 rader
Skriven 2010-05-24 21:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Poutine
===============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> There was a World Poutine Eating Competition in Toronto on Saturday.

 DD> Why in Tronna? Why not in Montreal? Something cheesy there.

Because they thought of it first.

My first thought was Montreal had too much class.

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

     Title: Risotto With Fiddleheads, Favas And Snow Peas 
Categories: Rice, Wine, Cheese, Beans
  Servings: 4

    1/2 lb fresh fiddleheads
    1/2 lb fava beans, shelled
  4 1/2 c  chicken or vegetable broth
      2 TB olive oil
      1 md shallot, minced
      2 c  Arborio rice
    1/2 c  dry white wine
      1 c  snow peas, trimmed and cut
           into thin strips
           Zest of one lemon
      1 c  grated Parmesan
           Salt and pepper

Prepare the fiddleheads by brushing lightly to remove brown scales,
then trimming off any woody stems. Wash well under cold running
water to remove dirt before cooking. Bring a large pot of salted
water to a boil. Add fiddleheads to the boiling water and cook for
10 minutes. Drain, then plunge immediately into an ice bath. Once
cool, place in a small bowl and set aside. Meanwhile, blanch the
shelled favas for 4 minutes. Drain, then plunge into an ice bath.
Once cool enough to handle, gently peel away the leathery outer
skins. Add to the fiddleheads. In a small saucepan, bring the stock
to a simmer over low heat. Cover and keep warm. In a large saucepan
over medium heat, saute shallot in olive oil until translucent,
about 4 minutes. Add the rice and cook, stirring constantly, until
evenly coated with oil, about 2 minutes. Immediately add the wine,
and cook until the liquid is absorbed, continuing to stir as you go.
Begin stirring in the warm broth, adding it one ladleful at a time.
Wait for the first ladleful of broth to be almost fully absorbed
before adding the next, stirring frequently to keep risotto from
sticking to the pot. Repeat this process until all the broth has
been added to the pot, which should take about 25-30 minutes. Stir
in the reserved fiddleheads and fava beans, along with the snow
peas. Continue cooking until vegetables are warmed through and
risotto is soft and creamy. Remove from heat and stir in lemon zest
and Parmesan. Season with salt and pepper to taste. Serve right
away.

(Risotto doesn't reheat very well, so if you do have any leftovers,
you really ought to make some risotto cakes instead. Just shape the
cold risotto into small patties about 3/4" thick, dredge in eggs and
seasoned panko breadcrumbs, and then pan-fry in olive oil over
medium-high heat until golden and crispy. Serve with a fresh green
salad for a ridiculously simple and delicious meal.)

  From: Isabelle Boucher, Messycook Blog
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Ice cream truck melodies are a leading international cause of insanity

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