Text 6444, 137 rader
Skriven 2013-11-04 05:54:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Collard
===============
-=> Dale Shipp wrote to Ruth Haffly <=-

 DS> Collards on the grill???  We usually either boil them in a pot on the
 DS> stove or steam them (after cutting them into small strips).  Never

 RH> Boiled, in a pot set on the grill's side burner. The reason for doing
 RH> that is not to smell up the house.

 DS> My grill does not have a side burner.

 DS> noticed any smell -- but then I miss a lot of odors that other people
 DS> think are objectionable.

 DS> And my collards do not smell (to me) :-}}  That may be because of my
 DS> diminished sense of smell or because I don't cook them all that long
 DS> (maybe 30 minutes, or steam for 10+ ??)

As far as I can smell cabbages give off far more odor than any of the brassica
family in the normal course of cooking. Boiling a pot of cabbage used to cause
my father to ask if we had suddenly become the Polish Embassy. But, he sure ate
a lot of it.

I certainly don't get objectionable (to me) odour from cooking collards - but I
think
that may be linked to a genetic thing - "A dislike for cruciferous vegetables
can be due to the fact that these plants contain a compound similar to
phenylthiocarbamide (PTC), which is either bitter or tasteless depending on
one's genetic makeup. (Overfield, Theresa (1995). "Phenylthiocarbamide".
Biological Variations in Health and Illness: Race, Age, and Sex Differences.
CRC Press. pp. 102–3. ISBN 978-0-8493-4577-7.)

Apparently I, and many others, find the (six-bit term) tasteless and probably
odourless, too. Others mileage may vary. The only time I get an objectionable
odour is if I over-cook and/or scorch things.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Risotto-Stuffed Cabbage Parcels In Tomato Sauce
 Categories: Vegetables, Rice, Pork, Wine, Cheese
      Yield: 2 servings

      2    Savoy cabbages

MMMMM--------------------------RISOTTO------------------------------
    1/2    White onion; diced
    1/2 ts Fennel seed; fresh ground
    175 g  Pork mince
      1 cl Garlic; crushed
    1/4 tb White wine vinegar
    175 g  Arborio rice
      1    Sprig of rosemary; leaves
           - only
      1    Turkish bay leaf
    325 ml veg or chicken stock
     75 g  Frozen peas
    1/2 tb Butter
     10 g  Grana Padano cheese
           Salt & pepper
           Olive oil

MMMMM-----------------------TOMATO SAUCE----------------------------
    500 g  Passata
    100 ml Good quality red wine
      2 ts Sugar
      1    Sprig of rosemary; whole
      2 cl Crushed garlic
           Salt & pepper
      3 tb Good olive oil

  Make the risotto; heat a little olive oil in a large deep
  frying pan and add the onions once hot.

  Sweat the onions for 7 minutes until they start to turn
  translucent; add the fennel and cook for another minutes
  or so.

  Add the pork mince and brown thoroughly; add the garlic
  clove, seasoning and vinegar once browned and also stir in
  the rosemary.

  Tip in the rice and toast for a few minutes before adding
  your first ladle full of hot stock and the bay leaf.

  Cook the risotto by adding a ladle full of stock at a time
  and stirring frequently; just before it's cooked (ie when
  your last ladle of stock goes in the pan) tip in the peas.
 
  Cook for a minute or two before removing from the heat and
  stirring in the butter and cheese; check seasoning and set
  aside, tipping the risotto into a big dish so that it
  cools (the peas and rice will finish cooking as it cools).

  Meanwhile prepare the cabbage; carefully remove the outer
  8 leaves (no more - the inner leaves are too small!) and
  cut away a triangle section of the thick base end.

  Blanch the leaves in batches in a pot of boiling water for
  a minute or so until softened but not boiled; leave to
  cool.

  Once the risotto and leaves are cool and just before
  you're ready to eat, make the parcels; spoon 1-1.5 heaped
  tbspns of risotto onto the base of each leaf and roll it
  up, wrapping the sides in as you go.
  
  Pierce each roll as you go with cocktail sticks to keep it
  together and set them aside.
 
  Once all are rolled, move onto the sauce; heat the olive
  oil in a pan over a medium heat and add the garlic and
  rosemary.

  Cook the garlic very gently - don't take your eye off it!
  - for a minute before tipping in the passata and red wine.
  
  Stir in the sugar and plenty of seasoning and cook for a
  couple of minutes before adding the cabbage parcels
  carefully to the pan.

  Cover the pan and cook for 10 minutes over a low-medium
  heat and then remove the lid and cook for a further ten
  minutes until the sauce is thick and the parcels softened;
  serve immediately.

  Recipe is a hybrid of sauce from "From Down Under" and
  risotto stuffed parcels from "It's Not F***ing Rocket
  Science." -- Becky, Camberwell, London UK

  From: http://limeandbarley.wordpress.com

  Uncle Dirty Dave's Archives

MMMMM

... Cooking, like love, must be entered into with abandon or not at all.
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