Braised Lettuce

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                            FOOD FUNNY
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There's no denying the truth behind this one from Rosemary Zwick:

Some people like raw meat on rare occasions.

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                            TODAY'S RECIPE
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Here is a classic French preparation of a vegetable that is
rarely eaten cooked in many parts of the world. This is a
shame because the braised lettuce acts as an excellent
vehicle for whatever braising liquid or sauce that you use.

Braised Lettuce (Laitues Braisees)

2-3 slices bacon
1 medium onion, finely chopped
1 carrot, finely chopped
4-6 heads Boston lettuce, halved lengthwise
1 cup (250 ml) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
3 Tbs (45 ml) cold butter
Chopped fresh parsley for garnish

Place the slices of bacon in the bottom of a greased baking
dish large enough to hold the lettuce halves in a single layer.
Sprinkle with the onion and carrot and place the lettuce on
top, cut side down. Add the stock, salt, and pepper and bake
covered in a preheated 350F (180C) oven for 30 minutes.
Transfer the lettuce halves to a serving platter and strain the
liquid in the baking dish. Bring the liquid to a boil in a small
saucepan over moderate heat and reduce by about half. Add
the butter, stirring until it is melted and incorporated into the
sauce, and spoon the sauce over the lettuce. Garnish with
chopped parsley and serve immediately.
Serves 4 to 6.
Received on Wed Mar 9 06:03:38 2011