Text 25249, 80 rader
Skriven 2012-05-23 23:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: OK 690
==============
 DD> Klemperer's father Otto scarpered in '35 before the big putsch against
 DD> the Juden began.

True, but sensible Jews started packing their bags even
before 1933, when the world took notice of the weirdnesses.
And there were so many opportunities and encouragements to
go away for centuries before.

 But, then, no one ever accused musicians of being
 DD> especially stupid.

Stupidity and blindness are different. Also optimism.
There were many who thought "it can't possibly get worse."

 Few realised that Klink's Jack Benny-like scrapings
 DD> on the violin were a joke.

Those who have tried realize that to play both hideously and
recognizably is almost as difficult as making beautiful music.

Cappuccino of white beans with grated truffles
cat: pretentious nonsense, celebrity, starter
Serves: 4 to 6

250 g dried white haricot beans, soaked overnight in cold water
1 sm onion, peeled
1 md carrot, peeled
1 bouquet garni - sprigs of thyme, flat-leaf parsley. and
- rosemary tied together
800 ml vegetable stock
150 ml double cream
sea salt and freshly ground black pepper
1/2 to 2/3 Tb truffle-infused olive oil
few knobs of ice-cold butter
few thin slices of fresh truffle

Drain the soaked beans and transfer them to a large pan. Cover
by about 5 cm with lightly salted cold water. Push in the onion,
carrot and bouquet garni and increase the heat to high. Boil
vigorously for 10 min, then lower the heat to a simmer and cook
1 - 1 1/2 hr or until the beans are just soft and tender.

Using a slotted spoon, remove about 4-5 Tb of the beans and
reserve for the garnish. Continue simmering the remaining beans
for a further 10-15 min until they are very soft. Drain the
beans, discarding the onion, carrot and bouquet garni, but
reserving a few tablespoons of the cooking liquid.

Put the beans into a blender and whizz to a fine puree, adding
a little splash of the cooking liquid to get the beans moving,
if necessary. You may have to stop the machine and scrape down
the sides of the blender a few times to get a really smooth
result. Pass the puree through a fine sieve, pressing the pulp
with the back of ladle.

Meanwhile, boil the vegetable stock for about 5 min until
slightly reduced. Mix the reduced stock with the bean puree in
a large pan. Let it simmer for 5 min.

Whisk in the cream and season well. (For a velvety-smooth
texture, pass the soup through a fine sieve once more.) Add
the truffle oil, according to taste, then reheat the soup.
Just before serving, whisk in a few knobs of ice-cold butter,
using an electric hand blender to froth up the soup.

Divide the reserved beans between warmed cappuccino cups
or wide tea cups.

Spoon the frothy soup over the beans and serve immediately,
garnished with truffle slices if you wish.

M's note: this is the same gifted but self-important and
pretentious azzole who has subsequently claimed that he
wouldn't be caught dead with truffle oil in his kitchen.

Restaurant Gordon Ramsay, London

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