源自 America 的火鸡在 America 叫 turkey，在 Turkey 叫 hindi ——
1541, "guinea fowl" (Numida meleagris), imported from Madagascar via Turkey, by Near East traders known as turkey merchants. The larger North American bird (Meleagris gallopavo) was domesticated by the Aztecs, introduced to Spain by conquistadors (1523) and thence to wider Europe, by way of North Africa (then under Ottoman rule) and Turkey (Indian corn was originally turkey corn or turkey wheat in Eng. for the same reason). The word turkey was first applied to it in Eng. 1555 because it was identified with or treated as a species of the guinea fowl. The Turkish name for it is hindi, lit. "Indian," probably via Fr. dinde (contracted from poulet d'inde, lit. "chicken from India"), based on the common misconception that the New World was eastern Asia. The New World bird itself reputedly reached England by 1524 at the earliest estimate, though a date in the 1530s seems more likely. By 1575, turkey was becoming the usual main course at an English Christmas. -- From etymonline
Wednesday, November 21, 2007
Sunday, November 11, 2007
Wild Mushroom Risotto
INGREDIENTS
4 cups chicken stock
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter (reduced)
1/2 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
1/3 cup finely chopped shallots or onion
1 1/2 cups Arborio rice (10 oz)
1/2 to 1 teaspoon white truffle oil* (optional)
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1 teaspoon chopped fresh chives, and parsley (optional)
METHODS
1. Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
2. Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
3. Cook shallots or onions in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
4. Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)
5. Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.
--From Epicurious
4 cups chicken stock
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter (reduced)
1/2 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
1/3 cup finely chopped shallots or onion
1 1/2 cups Arborio rice (10 oz)
1/2 to 1 teaspoon white truffle oil* (optional)
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1 teaspoon chopped fresh chives, and parsley (optional)
METHODS
1. Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
2. Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
3. Cook shallots or onions in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
4. Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)
5. Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.
--From Epicurious
Saturday, November 10, 2007
Subscribe to:
Comments (Atom)