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

Title: sFrench Onion Soup
Categories: Vegetables, Wine, Breads, Beef, Cheese
Yield: 5 Dervings

3 tb Unsalted butter
3 lb Onions; peeled, thin sliced
1/2 ts Salt; more to taste
2 qt (8 cups) beef stock
1 c Dry white wine
1 tb Dry sherry
1 tb A-P flour
1/2 ts Black pepper; or more
French bread in 8 to 12 1/2"
- slices
1 1/2 c Grated Gruyère cheese

Melt butter in a heavy Dutch oven over medium heat. Add
onions and 1/2 teaspoon salt, stir and cover, letting
onions soften for 5 minutes. Remove lid and let onions
caramelize until golden brown over medium heat, stirring
occasionally. Adjust heat if onions are browning too
quickly. The caramelization process may take 45 to 60
minutes.

Meanwhile, warm broth in a saucepan over low heat.

Once onions are caramelized, add wine and sherry to the
pot and allow mixture to come to boil. Stir in flour and
let thicken for a minute or two.

Slowly add warm broth, 1/4 teaspoon salt and the pepper
to the onion mixture and boil uncovered for 10 minutes.
Add more salt and pepper to taste.

Heat the broiler, and arrange individual ovenproof
casseroles on a baking sheet. Ladle soup into
casseroles, and cover top with bread slices. Sprinkle
each casserole generously with Gruyère. Broil for a
minute or two, watching carefully, until cheese melts
and browns. Serve immediately.

UDD NOTES: If you don't have "oven-proof" bowls, toast
the bread slices w/cheese on top in a toaster oven and
ladle the soup into regular bowls and place toasted
cheese bread atop. Also, instead of adding the sherry
while cooking - add a TB to each bowl just before the
broiling.

By Sara Bonisteel

YIELD: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... And as the cream sauce said to the asparagus -- Happy Hollandaise!
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Biryani w/Goat Meat
Categories: Lamb/mutton, Vegetables, Herbs, Chilies, Rice
Yield: 7 Servings

2 1/4 lb (1 kg) goat meat; preferably
- leg, in bite-size pieces
2 tb Garlic paste
2 tb Ginger paste
6 tb Oil; divided
2 lg Red onions; fine chopped
30 lg (to 40) curry leaves
2 Green chilies
2 tb Coriander powder
1 tb Ground cumin
1/2 ts Ground turmeric
1 tb Garam masala
Salt
2 c Hot water; divided
50 g (1 3/4 oz) tamarind root
700 g (3 c) basmati rice
2 lg Onions; thin sliced, garnish
2 Drops orange food coloring;
- opt
2 Drops green food coloring;
- opt

Put the goat meat with the garlic and ginger pastes in a large bowl
and mix well to coat the meat with the pastes. Set aside for 20
minutes.

While the meat is marinating, heat 3 tablespoons cooking oil in a
large, deep pot or pan over medium heat. Add the finely chopped
onions and fry until translucent.

Add the curry leaves and green chilies, and fry for 1 minute.

Add the powdered spices (coriander, cumin, turmeric, and garam masala)
and salt to taste and mix well and cook for 2 to 3 minutes. Stir often
to prevent burning.

Add the marinated meat. Stir well and often and cook until the meat is
browned.

Add 1 1/2 cups of hot water, stir, cover, and simmer until meat is
tender. Keep checking at this stage as you do not want the meat
overcooked and soft.

While the meat is cooking, make the tamarind puree. Put the tamarind
in a plastic or glass bowl and pour 1/2 cup of hot water over it.
Allow the mixture to stand for 5 to 10 minutes.

Strain the tamarind and water mixture through a sieve (do not use a
very fine sieve) into a bowl to get tamarind puree.

Add tamarind puree to the curry when you feel the meat is almost done.
Stir well. Once the meat is cooked, set it aside and prepare the rice.

Put the rice in a colander and wash under running water until water
runs clear. Place in a large, deep cooking pot (preferably one
w/handles).

Add enough water to fully cover the rice, usually at least 4" over the
surface of the rice. Add salt to taste. Bring the rice to a boil.

Cook rice until almost done. (To determine when it has reached that
stage, remove a few grains from the pot and press between your thumb
and forefinger. The rice should mostly mash but will have a firm,
whitish core.) Turn off the heat and strain through a colander and
set aside.

Heat 3 tablespoons of oil in a pan and fry the thinly sliced onions
until caramelized and golden brown. Drain and set aside on paper
towels for later use.

If you are using the food coloring, divide the rice into 3 equal
portions and put into separate dishes. Add the orange food coloring to
one portion of the rice and the green food coloring to another portion
of the rice. Leave the third portion white. With each portion, mix the
rice until all the grains are well colored. Set aside for 10 minutes.

Mix all 3 portions of rice together in a large bowl.

Set the oven or grill @ 350ºF/175ºC and grease a deep dish or pot
(which has a well-fitting cover). Evenly layer the cooked rice and
the meat (with its gravy) in the dish to form at least two sets of
layers (rice-meat-rice-meat-rice). Garnish with the caramelized
onions.

Cover the dish tightly. If your dish does not have a cover use two
layers of aluminum foil (shiny side of both layers facing down toward
the rice) and secure onto a dish with baking string. If you are using
a handi (a deep pot with a nicely fitting lid) which has a flat rim,
you can seal it by making a firm dough with flour and water and
pressing this over the joint of the handi's rim and cover. Place the
dish in the oven and cook for 20 minutes.

Turn off the oven or barbecue and let the dish sit in the oven or
barbecue until you are ready to eat. It's important that you only open
when you are ready to serve. The way to serve biryani is to gently dig
in with a spoon so you get through the layers.

By: Petrina Verma Sarkar

Yield: 6 to 8 servings

RECIPE FROM: https://www.thespruceeats.com

Uncle Dirty Dave's Archives

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... "I resent overly expensive shellfish", he said crabbedly.
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