Text 11630, 85 rader
Skriven 2007-02-09 11:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: ELECTRIFYING 40
=======================
 ML> Speaking of pine needles, sorbets and infused oils of pine
 ML> are fashionable now in certain avant-garde culinary circles
 ML> (see below on my attitude toward them).
 RH> I don't think you will catch any of us using such things--well, maybe
 RH> one or two people who like pretentious cooking.

I enjoy pretentious cooking just as much as any other cooking,
if the results are good. I even enjoy pretentious eating, if
I am being paid for! But making fancy stuff out of the rarest
ingredients just 'cause they're rare doesn't call to me: shaving
truffles over everything so you can charge double while camouflaging
second-rate ingredients, forget it.

Of the luxury ingredients I find:
...............worth it?
abalone         not really
argan oil       never
bird's nest     never
boletes         most of the time
Bresse chicken  not really
chanterelles    sometimes
conpoy scallops most of the time
Dover sole      never
foie gras       almost always
Kobe beef       sometimes
macadamias      sometimes
morels          almost always
saffron         seldom
shark fin       never
truffles        seldom

 RH> I'll experiment but within reason.  The crumb coating for the chicken
 RH> I did a couple of weeks ago is one example.  I've got a good variety of
 RH> herbs and spices on my pantry shelves to play around with.

I've cut down on experimentation by quite a bit in my old age.
I believe Carol to be thankful for that.

 RH> I know; I usually use it in the more modern context but thought it
 RH> would be fun to give the original meaning and see what sort of reaction
 RH> I'd get.

A pretty kettle of fish indeed. Literally. [not]

   Remember, I was on major pain pills when I wrote it; guess I
 RH> was trying to be a bit of a pain myself. (G)

Why you're just being awesome, I mean awful!
 
 RH> don't think it's in our MM.  But, then, I've got so many recipes & cook
 RH> books, it may be that I just have to dig deeper once I get off these
 RH> crutches. 

I've various Moroccan chicken recipes, but none with that
particular combination. The cinnamon and raisins sound about
right, but what I've seen mostly has lemon, not orange. As:

---------- Recipe via Meal-Master (tm) v8.01

      Title: Roasted Moroccan Spiced Chicken
 Categories: Poultry, Moroccan
      Yield: 2 servings

  3 1/2 lb Chicken                           1/2 ts Pepper, fresh grind
      4    Garlic cloves                     1/4 ts Cinnamon
      1    Lemon, halved                     1/4 ts Cayenne pepper
    1/2 ts Cumin, ground                     1/2 ts Salt
    1/2 ts Coriander, ground                   3 tb Olive oil
    1/2 ts Paprika

  Preheat oven to 400F. Pat chicken dry. Rub with flattened garlic cloves;
  place garlic in cavity. Squeeze lemon into small bowl; place lemon in
  cavity. Brush chicken with half of juice. Mix spices and salt and rub over
  and inside chicken. Tie legs together. Heat oil in large ovenproof skillet.
  Add chicken, breast side up. Add remaining lemon juice to skillet. Baste
  chicken withpan juices. Transfer to oven, and bake until juices run clear.
  Baste occasionally. Roast about 1 hour...

       Clay Irving

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