Subject: Scotch Broth
From: Unicorn (unicorn@indenial.com)
Date: Fri Nov 15 2002 - 06:38:41 EST
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FOOD FUNNY
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Kerry in Jacksonville knows how I feel about food funnies with dogs.
This guy walks into a bar with his golden retriever. "Hey, can I get
a drink on the house if my dog talks for you?"
"Dogs can't talk, pal. But if you can prove to me yours does, I'll
give you a drink. If not, I get to punch you in the nose."
"Okay," says the guy. He turns to his dog. "Okay fella. Tell me --
what is on top of your doghouse?"
"Roof!" The man turns and smiles at the bartender.
"THAT ain't talking! Any dog can bark!"
"Okay boy. Tell me -- how does sandpaper feel?"
"Ruff!"
"What are you tryin' to pull, mister?"
"Okay, okay," says the man. "One more question please. Okay buddy,
tell me -- who is the greatest ball player who ever lived?"
"Ruth."
The bartender beats the heck out of the guy and throws onto the
sidewalk outside of the bar, then throws the dog out next to him. The
dog stands up and looks at the guy. "Geez. D'ya think I shoulda said
DiMaggio?"
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TODAY'S RECIPE
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I have seen recipes for Scotch broth that are based on beef stock, but
any self-respecting Scot will tell you that lamb is the meat of
choice.
All recipes this week are adapted from "The Best Recipe: Soups &
Stews" by the Editors of Cook's Illustrated Magazine, available from
Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0936184531/worldwiderecipes
Scotch Broth
For the stock:
2 Tbs (30 ml) vegetable oil
4 lamb shanks (about 4 lbs, 3.5 Kg)
1 large onion, halved
1/2 cup (125 ml) dry red wine
8 cups (2 L) boiling water
Salt and freshly ground pepper to taste
For the soup:
1 Tbs (15 ml) vegetable oil
3 medium leeks, white parts only, thinly sliced
2 medium carrots, chopped
1 stalk celery, chopped
1 medium turnip, peeled and chopped
1/2 tsp (2 ml) dried thyme
1/2 cup (125 ml) pearl barley
Chopped fresh parsley for garnish (optional)
To make the stock, heat the oil in a large soup pot over moderate heat
and brown the lamb shanks and onion on all sides. Remove to a platter
and add the wine to the pot. Cook, stirring the wine to scrape up all
the brown bits in the bottom of the pot, until the wine is reduced to
about 1 tablespoon (15 ml). Return the lamb and onion to the pot,
reduce the heat to low, and simmer covered for 20 minutes. Increase
the heat to high and add the boiling water, salt, and pepper. Bring
to a boil and simmer partially covered for 2 hours. Strain the stock,
discard the onion, and set the lamb shanks aside until cool enough to
handle. Remove the meat from the bones and chop coarsely - discard
the bones. Refrigerate the stock and meat for at least 6 hours or
overnight. Skim the fat off the surface of the stock and discard. To
make the soup, heat the oil in a large soup pot over moderate heat and
saute the leeks, carrots, and celery until tender but not brown, about
5 minutes. Add the lamb stock, the reserved lamb meat, turnip, thyme,
and barley. Bring to a boil, reduce the heat, and simmer partially
covered until the barley is tender, about 45 minutes. Adjust the
seasoning with salt and pepper and serve garnished with chopped
parsley if desired. Serves 6 to 8.
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