Text 34987, 85 rader
Skriven 2010-02-19 23:21:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: RE: France
==================
 -=> On 02-18-10  21:38,  Hap Newsom <=-
 -=> spoke to Dale Shipp about RE: France <=-

 -> Of the various countries in Europe we have visited, France is very much
 -> on the bottom of places that we liked.  We liked Austria a lot.
 -> 
 HN> I  liked all of Europe...but I lived in France
 HN> for 4 years, and what can I say, it grew 
 HN> on me, I'd love to go back and visit places
 HN> that I knew. 

We lived in England for three years.  We enjoyed it but were glad to
come home at the end of the tour.  Our experience in France consisted of
two rather horrific events at hotels during a motoring tour to Italy.
At each place we were treated as if they would just as soon that we go
away and leave them alone, rather than trying to solve problems.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: French Lamb Stew
 Categories: French, Soup, Meat
      Yield: 6 Servings
 
      4 lb Lamb stew meat
      1 c  Fresh shelled peas OR 1
           -10-oz box frozen peas
     12 sm Peeled white onions
      2 tb Butter
      2 tb Sugar
      6    Peeled carrots
      8    Potatoes
           Oil for cooking
  1 1/2 ts Salt
           Fresh ground pepper
      4 tb Flour
      3 c  Beef stock/bouillon
      1 c  Peeled chopped tomatoes
      2    Cloves minced garlic
    1/2 ts Thyme
      1    Bay leaf
           Chopped parsley
 
  Cut lamb into 1 1/2-inch cubes; remove excess fat but keep all bones
  except of course, slivers. Can use neck, shanks, and short ribs, if
  possible. Dry meat with towel and brown in hot oil in a skillet, a
  few pieces at a time. As they are browned, remove the pieces to a
  large heavy casserole with a lid. When all the pieces are browned,
  sprinkle with salt, pepper and flour and cook, uncovered, over high
  heat, keeping the pieces moving until all traces of flour disappear
  and lamb is slightly crusty.
  
  Add the beef broth to the skillet in which you browned the meat;
  scrape up all the brown bits and bring to a boil. Pour into the
  casserole, add tomatoes, garlic, thyme and bay leaf. Bring to a boil,
  lower heat and simmer. Meat should be almost covered by the broth.
  Add more if it is not. Cover and cook for 45 minutes. While lamb is
  cooking, prepare the vegetables; shell the peas if you are using
  fresh ones. Pour boiling water over the white onions and slip off the
  outer skins. MAke a cross in the root ends with a knife. Sear them in
  butter in a skillet, then turn down the heat and saute them gently
  for 10 minutes, shaking the pan from time to time so they cook
  evenly. Sprinkle with the sugar and cook a few minutes more to glaze
  lightly. Set aside. Scrape the carrots and cut into finger-size
  pieces; peel potatoes and halve or quarter them if they are large.
  
  AFter 45 minutes, taste the sauce and correct seasoning if necessary.
  Put all the vegetables except the peas around the meat pieces and
  spoon the sauce over them. Bring again to the simmer, cover and cook
  about an hour or until the vegetables are tender. Just before the
  stew is ready, blanch the peas in an uncovered pot of boiling salted
  water for 5 minutes. Drain and put in casserole and spoon some sauce
  over them. Simmer for 10 minutes more. Sprinkle with parsley at
  serving time.
  
  From: Heather Tucker                  Date: 06-02-96
  Recipes
 
MMMMM


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