Text 13818, 83 rader
Skriven 2014-06-01 18:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: food fads
=================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> When I was a kid, my parents switched from butter to margarine,
 NB> from sugar to saccherine, from whole milk to non-fat instant
 NB> milk / cost-saving measures...  Meat tended to be skimped on

I grew up in the country so we always ate well even when there were
periods of not much money. We bought our beef by the side, pork by
the hog, had our own chickens, an orchard and a huge garden.

Roslind's childhood farm was almost completely self sufficient;
they had a smoke house, an ice house, and even ground their own
flour and kept bees.

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

     Title: Eggs Sardou 
Categories: Eggs, New Orleans
  Servings: 4

      3 TB butter, divided
      1    clove garlic, finely chopped
      1 sm shallot, finely chopped 
      2 TB all-purpose flour
  1 1/2 c  whole milk
     10 oz fresh spinach leaves,
           roughly chopped
        ds hot sauce
           Kosher salt and freshly
           ground black pepper
      8    whole canned artichoke
           bottoms 
      8    eggs
      1    recipe Hollandaise seasoned
           with a dash of hot sauce

(New Orleans-Style Poached Eggs With Artichoke Hearts, Spinach, and
Hollandaise - invented at  Antoine's)

Melt 2 tablespoons butter in a saucepan over medium heat. Add garlic
and shallots and cook, stirring, until just softened, about 3
minutes. Add flour and cook stirring constantly until mixture just
begins to brown and flour smells toasted, about 4 minutes. Whisking
constantly, slowly stir in milk until no lumps remain. Bring to a
simmer and cook until thickened, about 5 minutes. Add spinach and
stir until wilted. Allow mixture to simmer over low heat, stirring
occasionally, until thickened and creamy 15 to 20 minutes. Stir in
hot sauce. Season to taste with salt and pepper and keep warm until
ready to use.

While spinach mixture simmers, melt the remaining tablespoon butter
in a small skillet over medium heat. Add artichoke bottoms and cook,
stirring, until heated but not browned, about 5 minutes. Season with
salt and pepper and keep warm until ready to serve.

Poach eggs according to this video until whites are set but yolks
are still runny. Poached eggs can be transferred to a bowl of warm
water with a slotted spoon as they cook to hold until ready to
serve.

When ready to serve, divide creamed spinach between 4 plates, place
2 warmed artichoke bottoms on top of each portion of spinach, then
place one poached in each artichoke. Top with Hollandaise and serve
immediately.

Posted by: Sydney Oland

  From: Serious Eats                    

The eggs Sardou served at Antoine's Restaurant include truffles, ham
and anchovies. -JW

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YK Jim


... Rednecks & hipsters both mix crappy beer and ugly clothes. Real irony!

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