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작성일 : 15-01-30 09:22
Canadian Food[Canadian Bison Blanquette with Morel Mushrooms]
 글쓴이 : 운영자
조회 : 3,537  















Canadian stewing bison

1 ¼ lb.


600 g

 

Garlic

10 cloves


 

 

Thyme, fresh

4 stalks


 

 

Poultry stock (unsalted) or water

3 cups


 

750 ml

Morels, dried

½ cup


10 to 15 g

 

Cream (35%)

1 1/3 cups


 

300 ml

Lemon

½


 

 

Butter

2 teaspoons


30 g

30 ml

Flour

3 teaspoons


30 g

50 ml

Salt, coarse

to taste


 

 















Pepper, white or cayenne



to taste



 


 



 



















Place garlic cloves in a saucepan. 

Completely cover with cold water and bring to a boil. 

Boil gently for 5 minutes. Rinse with cold water and set aside.

Soak morel mushrooms in lukewarm water for 20 minutes to reconstitute them. 

Rinse and cook gently in the cream. Cook for 20 minutes and turn off heat.

Cut meat into approximately 30 to 35 g (1 – 1.5 oz.) cubes. 

Rinse the meat in ice water and place in a saucepan. Add the poultry stock or cold water to 2 cm (1/2 in.) above the pieces. Add coarse salt and slowly bring to a boil. 

Skim carefully and add the thyme and blanched garlic cloves. Cook gently, covered, for 50 minutes until the meat is tender.

In a suitable-sized saucepan, melt the butter and add the flour to make a roux. 

Turn off heat when the roux becomes white and frothy. Set aside to cool.

Remove the chunks of cooked meat, garlic and thyme from the cooking liquid. 

Pour this liquid, while still warm, onto the cooled roux, whisking it continuously. 

Bring to a low boil and cook for a few minutes. Add the morel mushrooms and cream, then cook for a few more minutes. 

Place the meat back in, along with a pinch of cayenne and a dash of lemon juice, and simmer for 2 to 3 minutes. 

Taste for seasoning, and serve the ragout with wild rice or potato gnocchi.

Makes 2 to 4 servings



 
 
 


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