Text 9096, 109 rader
Skriven 2008-06-17 06:59:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Bread!
==================
-=> SEAN DENNIS wrote to ALL <=-

 SD> Also, is it okay if I substitute Splenda for the sugar in these
 SD> recipes?  I haven't tried it myself, but I think I'm going to try it
 SD> just to see if it's different in any way.  I'll just make a batch of
 SD> white bread and see what happens.

The sugar is there to feed the yeasties and make them horny so they reproduce.
If the get turned on or fed by the Splenda - then go for it. But you should
probably use granulated sugar - brown sugar if you choose.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Tenderloin W/Jerusalem Artichoke Puree & Juniper Sau
 Categories: Beef, Sauces, Wine
      Yield: 8 servings
 
MMMMM---------------------------SAUCE--------------------------------
      2 c  Dry red wine
    1/2 c  Sugar
      2    Bay leaves
      4    Sprigs of thyme
     10    Juniper berries
      1    Star anise
      1 ts Coarse crushed black pepper
      2 oz Bacon; diced
    1/2 tb Or more butter
    1/2 tb Oil
      1 cl Garlic; halved
      1 sm Onion; diced (double if
           - using chicken stock)
      1    Carrot; diced (double if
           - using chicken stock)
      3    Shallots; sliced
      2 c  Veal stock or chicken stock

MMMMM-------------------------SUNCHOKES------------------------------
      1 lb Jerusalem artichokes
           - (sunchokes)
      1 tb Butter
           Kosher salt & fresh ground
           - pepper
      2 tb Heavy cream (opt)
    1/2 ts White truffle oil (opt)

MMMMM---------------------------STEAKS--------------------------------
      8    Beef tenderloin steaks; 8
           - oz each
           Salt and pepper
    1/2 tb Butter
    1/2 tb Oil
 
  Philippe Gardelle likes the earthy flavor and texture of
  Jerusalem artichokes as a contrast to wine-based sauces.
  You could use the same puree with squab, duck or venison.
  
  To prepare the sauce: Pour the wine into a medium saucepan.
  Add the sugar, 1 of the bay leaves, half of the thyme
  sprigs, half of the juniper berries, the star anise and
  crushed pepper. Bring to a boil, reduce heat and simmer
  until reduced by about half and the sauce no longer tastes
  and smells of alcohol. Remove and discard the star anise.
  
  Set the reduction aside.
  
  Cook the bacon in a skillet over low heat until the fat has
  rendered. Add the butter and canola oil. When the butter has
  melted, add the garlic, onion, carrot and shallots. Cook
  until the onion turns translucent, about 9 minutes. Add the
  remaining thyme sprig, bay leaf and juniper berries. Stir,
  add the stock and bring to a boil. Add the wine reduction,
  bring to a boil, then reduce the heat and simmer for 30
  minutes. Pass the sauce through a fine sieve, return to
  the pan and continue simmering until slightly thickened,
  smoothing with a small amount of butter if desired.
  
  Set aside.
  
  To prepare the Jerusalem artichokes: Scrub the Jerusalem
  artichokes. Place in a pan of salted water to cover; bring
  to a boil and cook until a small knife easily pierces the
  vegetable. Cooking time will depend on the size of the
  tubers. Let cool slightly, then peel. Put the chokes through
  a potato ricer. Add the butter and season with salt and
  pepper. For a creamier texture, add the optional cream. Add
  truffle oil for a deeper flavor. Keep the puree warm while
  you cook the meat.
  
  To cook the steaks: Lightly season the steaks with salt and
  pepper. Heat the butter and oil in a heavy skillet until
  almost smoking. Add the steaks and cook over high heat to
  desired doneness, turning once. To serve: Quickly reheat
  the sauce. Place a couple of spoonfuls of sauce on each
  warmed dinner plate; top with a steak and spoon the sunchoke
  puree alongside.
  
  Serves 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 27 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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