Text 13419, 70 rader
Skriven 2008-09-07 20:56:43 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CHAMPAGNE  80907
========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Stick to wines with proper,
 GJ> respectable names, like, "Wirra Wirra".

 JW> Which sounds just as silly until you learn that it is a real
 JW> Aboriginal word that means something.

It is a place name, not a car which is difficult to start.
 
 JW> Also avoid all blue wines.

If there are any blue wines that are drinkable, I'm sure our expert in
"blue & wine" would know of them.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Blue Cheese Soup
 Categories: Soups, Cheese, Chicken
      Yield: 6 Servings
 
      2 tb Butter
    1/2 c  Each finely chopped
           -onion, celery, carrot
      1 ts Minced garlic
    1/3 c  Flour
      2 ts Cornstarch
      3 c  Chicken stock
    1/2 lb Each Stilton and Cheddar,
           -crumbled
    1/8 ts Baking soda
      1 c  Cream, heavy or light
    1/3 c  Dry white wine
           Salt
           Dash of cayenne
    1/4 ts Ground white pepper
      1    Bay leaf
    1/4 c  Chopped fresh parsley,
           -for garnish
 
  Melt the butter, add the onion, celery, carrot, and garlic. Cook until
  tender, about 8 minutes.
  
  Stir in the flour and cornstarch, cooking until bubbly, about 2
  minutes. Add the stock, the two cheeses, baking soda, cream, and
  wine. Stir and blend until smooth and thickened. Add salt, cayenne,
  pepper, and bay leaf. Bring to a slow boil and let simmer 8 to 10
  minutes. Remove the bay leaf. Test for consistency. May be thinned
  with a little milk or wine if too thick.  Garnish with the parsley
  and serve.
  
  Bernard Clayton Jr. in his excellent book The Complete book of soups
  and stews has a recipe for a Stilton/Cheddar cheese soup, and it is
  very good. He says that "Two friends came across this soup in
  different parts of the world.  Craig Claiborne found his at Ardsheal
  House, Kentallen, Scotland, while a Texas friend, Lucetta Teagarden,
  sent this recipe found in the 1886 Tea Room in the Driscoll Hotel in
  Austin. The Scottish recipe called for equal amounts of Stilton and
  Cheddar while the Texas recipe suggested only that it be made with an
  English cheese of good quality."
  
  From: Richard Hommel
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)