Text 19659, 111 rader
Skriven 2007-08-27 06:41:00 av Dave Drum (1:10/345)
     Kommentar till en text av Jim Weller
Ärende: Pierre Le Chef
======================
On 08-12-07 JIM WELLER Scribbled to MICHAEL LOO about Re: Road trip 968

JW> JW> Pierre, the
JW> JW> award winning French chef from L'Heritage, got this summer's
JW> JW> contract running the Wildcat Cafe, Yellowknife's oldest
JW> JW> restaurant (1935) which is housed in an log cabin.

JW> ML> Question being why does Pierre want to branch out in this
JW> ML> direction, and does it symptomatize a slowdown in the local
JW> ML> economy?

JW>Running the Wild Cat for a summer is a fun job and a great way for
JW>Pierre to show off his skills at $15 per plate to the people who
JW>have been hesitant to date to spend $150 per person at his premier
JW>place. The economy is in fine shape and Pierre is expanding all the
JW>time. He currently has L'Heritage (3 Stars in Where to eat in
JW>Canada 2006, 3 Diamonds in AAA/CAA Travel Guide, Award of
JW>Excellence from Wine Spectator 2006 and Wine Enthusiasm Distinction
JW>Award), Le Frolic (downstairs, a bar and bistro with lighter meals
JW>like mussels and fondues), Le Frolic Catering (they did Ray and
JW>Michelle's wedding reception of which I wrote glowing reports a year
JW>ago), The Stockpot (an upscale kitchen wares store), The Stockpot
JW>lunch counter (good quality soups and sandwiches to go) and now the
JW>Wildcat Cafe.

All he needs now is a TeeVee cooking show and he can be the Canadian 
Emeril.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vichyssoise (SF Gate)
 Categories: Soups, Poultry, Potatoes
      Yield: 9 servings
 
      1 cl Garlic; peeled
      1    Yellow onion; peeled, cubed
      1 lg Leek, (White part) well
           - rinsed, in 1" lengths
      1 qt Chicken broth
    1/4 ts Dried crushed tarragon
           -=OR=
    1/2 ts Minced fresh tarragon
  1 1/2 lb Russet potatoes; peeled
  1 1/2 c  Half-and-half
      1 c  Whipping cream
           Salt & fresh ground pepper
      2 ts Fresh lemon juice
           Several dashes hot pepper
           - sauce
      4 ts Minced fresh chives for
           - garnish
 
  This famed leek and potato soup was created in New York City by French
  chef Louis Diat in the 1930s. The original recipe appears in his book,
  "Cooking a la Ritz" (Lippincott, 1941), and lists leeks, onions,
  butter, potatoes, water or broth, salt, milk, medium cream and heavy
  cream as ingredients. It also calls for slicing and cooking the leeks
  and onions and instructs the cook to then twice "crush and rub though
  a fine strainer." These days, "crushing" a soup has become a quick
  puree in the food processor, which does the job so efficiently that
  no sieving is required. From food processor specialist Jane Salzfass
  Freiman.
  
  Insert the metal blade in a food processor. With the machine running,
  process the garlic by dropping it through the chute. Add the onion and
  leek and chop with 3 or 4 one-second pulses. Transfer to a soup kettle
  and add the broth and tarragon. Heat to boiling, then simmer until
  ready to add the other ingredients.
  
  Change to the medium shredding disc. Shred the potatoes with a firm
  push. Empty the container into a large strainer or colander and rinse
  the potatoes thoroughly with cold water to remove excess starch. Drain
  well and add to the simmering soup. Cover and simmer until the
  vegetables are very soft, about 40 minutes.
  
  Combine the half-and-half and cream in a cup with a pouring spout.
  Return the container and blade to the processor base. Process 2 cups
  of the hot cooked soup mixture until smooth, usually 30 seconds. With
  the machine running, add half of the cream mixture within 15 seconds.
  Process 5 seconds longer, or until smooth. Transfer to a large bowl.
  
  Repeat pureeing until the soup is smooth and all the cold cream
  mixture has been added. Refrigerate until thoroughly chilled, usually
  2 hours. When chilled, add salt, pepper, lemon juice and hot pepper
  sauce to taste. Garnish each serving with chives.
  
  Serves 8 to 10
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... A theory must be tempered with reality.  Nehru

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

--- Platinum Xpress/Win/WINServer v3.0pr5a
 * Origin: BBS Networks @ www.bbsnets.com 808-839-6036 (1:10/345)