Text 4453, 89 rader
Skriven 2008-03-27 00:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: oysters 51
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 ML> My thoughts exactly. You're beginning to sound like Clean Dave,
 ML> only he might have said "goodness" instead of "simplicity."
 JW> Well sometimes simplicity = goodness.

Truth. Especially when it's rich (culinarily) simplicity.

 JW> Certainly not the case with this rather daunting recipe which may
 JW> well be good but is certainly not simple...
 JW> Title: Quail And Foie Gras Terrine With Waldorf Salad Pt 2

I didn't see much wrong with it except its pretension (and
why a Waldorf salad?). The fact that it spelled foie gras
correctly was points in its favor.

=
 ML> Arkansas sophisticates
 JW> Hah! Oxymoron alert!

Sometimes simplicity is sophistication.

 ML> Franzia
 JW> I had never heard of it before. And yet their web site claims it's
 JW> the best selling (highest volume) wine in the world.

It may well be the best-selling wine in the world, as it's
available lots of places for very cheap, and poor drunks
make up a significant portion of the population.

More confusing is the claim I found on a mini of Grandin
brut (served in coach on United - they gave away my upgraded
business class seat when I was in the bathroom) that it was
"America's favorite French sparkling wine." Perhaps the
marketeers found someone named America Jones and gave him or
her unlimited quantities of the stuff for free.

Cream of Oyster Rockerfeller Soup
cat: soup, confused
servings: 6 to 8

20 oz fresh oysters
 1/2 c + 1 Tb all-purpose flour
 8 Tb butter (1 stick)
 1 c chopped onions
 2 qt homemade chicken stock
 2 c chopped spinach *
 1 ts anise seeds
 6 oz heavy cream
 salt, pepper, Tabasco to taste

*Fresh spinach must be sauteed to produce 2 c. Frozen
must be blanched to produce 2 c well drained. Drain
spinach by pressing between your hands.

First, drain the oysters but reserve the oyster liquor, then
coarsely chop the oysters in a food processor reserving all
the juice and oyster pieces, use more oysters if you like.
Refrigerate the oysters.

Second, make the roux. The roux consisting of the flour and
butter must cook over a moderate heat with bubbling present
3 to 4 minutes, otherwise, there will be an uncooked flour
taste in the sauce or soup.

The roux should be watched and stirred so that it does not turn
brown and remains the color of butter for the use in the soup.

Third, into the roux add the onions and allow to cook 2 to 3
minutes.

Fourth, while stirring slowly add all the stock to the roux mixture
and bring to simmer 10 minutes or until the onions are tender.

Fifth, add the spinach, oysters, and anise seeds and allow to
simmer 5 minutes. Then add the cream and allow to simmer
another 3 minutes.

Lastly, add salt, pepper and Tabasco to taste. Serves 6 to 8.

[M's notes: 1. Remember, there must be bubbling present!
2. I'd use 1-2 T of Pernod or Ricard or Herbsaint or the
like instead of the anise seeds; anisette in a pinch; or
at least grind the anise seeds. 3. I'd use a c of cream
and boil it down by 1/3 or so and put it into the soup at
the last moment before serving.] 4. The title is as it is.

: http://www.louisianaseafood.com/recipes.htm
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