Text 33706, 147 rader
Skriven 2015-11-27 10:33:10 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: nearly 562
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>  ML> there was going to be one fewer dietary restriction
>  ML> that you had to deal with.
> Yes, we can go back to cooking with gluten based products now. They're
> bringing g/f crackers and such like for the baby.

Ah, that was it. Yesterday we had gluten-free and glutenful
dressings and gravies, plus 5 gluten-free-dairy-free pies
and 3 glutenful-dairyful ones.

> Yes, we noticed that the ones in charge of the general buying for
> breakfast, lunch and munchies bought quite a bit more stuff than was
> needed in some areas, not enough in others. Seemed like they had no idea
> how to buy for a group of our size.

That's not the commonest skill on the planet and takes 
experience and/or training and/or the ability to work 
stuff out in one's head. 

>  ML> > organisations we work with and has them vetted out. If we were to
>  ML> > represent some fly by night group, she'd probably not allow it in.
>  ML> I explode in a huff, as I am very fly by night myself.
> I'm better about keeping my act together, for the most part.

I'm okay if I'm allowed to fly by night as is my wont.

>  ML> > just pull a turkey breast out of the freezer to be smoked.
>  ML> One of the few techniques that can palatablize a big
>  ML> chunk of white protein.
> Actually, it's still in the freezer. We had nobody take us up on the
> offer to participate in a "whosoever will" dinner so we cancelled it.

And we went from just Rosemary and me to 15 in one
swell foop.

>  ML> > a "name" for the car to do the electronic vehicle health report.
>  ML> That seems kind of weird.

Couldn't you just "name" it the VIN?

> It's not done in the new models, not sure when they discontinued it
> (some model year between 09 and 16). Having The GR8 was Steve's
> compromise on my suggestion we get that for the license plate.

Fancy license plates are fun but seem to me to be
a frivolous expense, especially in those states where
one has to pay a continuing annual fee.

>  ML> CRUNCHY CHEESERONI
> Quite different, something maybe a beginning cook might try. (G)

Thank goodness, we're not beginning cooks any more.

Miso-glazed duck
categories: game, main, poultry, fancy
servings: 4

For the duck breast
4 duck breasts, skin on, fat trimmed
For the marinade
1/2 c soy sauce
1/4 c minced garlic
1 Tb fresh ginger, minced
1 ts fennel seeds
2 c brown sugar
1/4 ts chili flakes
1/2 c minced basil leaves
1/2 c minced cilantro leaves
Salt
1/2 c brewed coffee
For the miso glaze
1 c mirin
2/3 c sugar
1 1/2 Tb ginger
1 1/2 stalks lemongrass
1/3 c soy sauce
1 1/2 c miso
For the parsnip puree
1 lb parsnips, peeled and sliced
Salt
2 c heavy cream
2 sprigs fresh thyme
4 oz unsalted butter
For the fried rice
5 Tb soy oil
2 shallots, thinly sliced
2 garlic cloves, minced
2 in fresh ginger, peeled and grated
8 oz mushrooms, saut˙ed and cooled
1/2 c edamame
1 lg pn kosher salt
2 lg eggs, lightly beaten
1 pt cooked long-grain white rice
2 Tb oyster sauce
3 Tb soy sauce
1 c duck confit or cooked duck meat, cut in pieces
Fresh cilantro leaves

Miso-glazed Crescent Farms Duck Breast with Parsnip 
Puree, Duck Fried Rice, and Candied Kumquats

Combine soy sauce, garlic, herbs and spices with coffee in a bowl. 
Marinate duck breasts in mixture for up to 6 hr or overnight. Drain and pat
dry. Saute in a hot pan, skin-side down until nicely browned. Turn the
breasts over, place the pan in the oven and continue cooking at 400°F for 5
min until medium rare. Remove duck from pan and rest for 5 min. Slice and
serve with miso glaze, parsnip puree, duck fried rice, and candied
kumquats. 

For the glaze, combine mirin, sugar and lemongrass into a sauce pot over
medium-high heat, reduce by 1/3 and strain. Mix soy sauce and miso into
reduced ingredients.

Place parsnips in a pot, season with salt and cover with water. Place over
medium heat and bring to a simmer. Cook until tender: The tip of a paring
knife should easily go through without resistance, approximately 15 min. In
a medium saucepan, place the cream and thyme sprigs over low heat and bring
to a simmer. Drain parsnips and reserve cooking liquid. Place parsnips in a
food processor with butter and a couple of Tb of reserved cooking liquid.
Begin to process and add strained heavy cream mixture. Season with salt and
pepper, to taste, and puree until very smooth.



Heat 3 Tb of the soy oil in a wok or large 
nonstick skillet over medium-high flame, then 
add the shallots, garlic, and ginger and stir-fry 
for 1 min until fragrant. Add mushrooms and 
edamame, stir-fry about 3 min and season with a 
pinch of salt. Remove the vegetables to a side 
platter and wipe out the wok.

Place the pan back on the heat and coat with the 
remaining oil. When the oil is hot, pour the eggs 
into the center of the pan. Scramble lightly, and 
let it set without stirring so it stays in big 
pieces. Fold in the rice and toss with the egg to 
combined well, breaking up the rice clumps with 
the back of a spatula. Return the vegetables to 
the pan and moisten with the soy and oyster sauce. 
Add the duck and cilantro and toss everything 
together to heat through and check the seasoning.

M says go easy on the cilantro.

Tom Schaudel, Jewel, Melville, NY
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