Text 35442, 75 rader
Skriven 2013-03-30 07:24:37 av Dave Drum (1:18/200.0)
  Kommentar till text 35426 av JIM WELLER (1:123/140)
Ärende: French cuisine
======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> just regular cuisine (grub) on which they have jacked the price and
 DD> pretentiousness out of sight.

 DD> the snob appeal.

 JW> French cuisine need not be price jacked, pretenttious or snobbish.

True - but it often is. So often, in fact, that around here such is
stereotypical.
 
 DD> Those Frogs ... file the serial numbers off of anything and claim it
 DD> as their own.

 JW> I just don't get your prejudice.

Not prejudice. I just realise that often the emperor really is nekkid. And
often (see above) people peddling things as "French" hope that no one will look
behind the curtain to see who is pulling the levers. I eat and enjoy many
French dishes - I just don't see anything to get all a-flutter about at the
mention of French cuisine. Your mileage obviously varies.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poisson a la Provencale
 Categories: Seafood, Vegetables, Chilies, Booze, Mushrooms
      Yield: 8 Servings
 
      2 lb Fish filets
      2 lg Onions
      3 cl Garlic
     11 oz Fresh mushrooms
      2 tb Olive oil
      2 lb Fresh tomatoes
           +=OR=+
     28 oz Can peeled tomatoes w/most
           - of the juice poured off
      1    Fennel sprig
      1    Bay leaf
           Salt & pepper
           Tabasco sauce
    1/4 lb Butter
    1/4 c  Cognac
 
  Chop finely the onions, garlic and 7 ounces of the
  mushrooms. Brown onions in oil, then add garlic and saute
  briefly. Add mushrooms. Saute briefly.
  
  Add tomatoes, fennel, bay leaf, salt and pepper. Simmer
  gently for 10 minutes.
  
  Remove from heat and pass through a sieve or food mill (not
  a food processor). Add a dash of Tabasco. (Sauce can be made
  ahead and refrigerated.)
  
  Slice remaining mushrooms and saute for 3-5 minutes in
  approximately 2 tablespoons butter.
  
  In a large saute pan, brown fish in butter. Pour warm cognac
  over fish and flambe. Place fish in baking dish, pour sauce
  over and garnish with sauteed mushrooms. Bake 15 minutes in
  a 400øF/205øC oven.
  
  Serve with rice.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Sex is good, but not as good as fresh sweet corn. - Garrison Keillor
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