Text 5600, 96 rader
Skriven 2008-04-18 09:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: Cellar Tracker
==========================
-=> Quoting Joan Macdiarmid to Jim Weller <=-

 JM> read the tale of an odd lot of displaced French
 JM> nobility who escaped the French Revolution, losing
 JM> their land holdings but bringing their movable assets
 JM> to settle in a particular corner of the Alabama
 JM> wilderness, bringing wine grape vines and olive tree
 JM> seedlings or seeds. They planned to grow olives and
 JM> grapes for wine and get rich from their venture. But
 JM> none of them were experienced farmers, and the
 JM> colony failed after a few years.

I hadn't come across that little nugget of history before but I
googled a few articles on it tonight. Fascinating!

One of the recipes in my export file... it happens to show the
French influence in Vietnam.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fried Frogs' Legs with Garlic Sauce
 Categories: Frogs, Vietnamese, Noodles, Chilies
      Yield: 4 servings

      4    Pairs jumbo frogs' legs,
    -trimmed -about 1 pound
      1    Stalk fresh lemon grass
    Soaked for 1 hour in warm
           water; finely chopped or
      1 tb Dried lemon grass
      2    Fresh red chili peppers;
           Sliced
      2    Green onions; sliced
      2    Cloves garlic; crushed
  1 1/2 ts Sugar
    Salt
      2 tb Nuoc Mam sauce or
      2 tb Maggi seasoning and
      1    garlic clove; crushed
      2 oz Bean thread vermicelli
      2 tb Vegetable oil
      1 sm Onion; chopped
      1 c  Chicken stock or water
    1/2 c  Coconut or heavy cream
      3 tb Cornstarch mixed with a
    Little water
    Freshly ground black pepper
           Cilantro sprigs; garnish

  (Chan Ech chien Voi Xot Toi)

  Chop the grogs' legs into bite-sized pieces and rinse with cold
  water to get rid of any pieces of bone. Pat dry and put in the
  refrigerator.

  Combine the lemon grass, chilies, green onion, garlic, sugar,
  salt, and 1 tablespoon Nuoc mam sauce in a blender or food
  processor until a very fine paste results.  Rub the paste over the
  frogs' legs, cover and refrigerate again for 30 minutes.

  Soak the vermicelli in warm wate for 30 minutes. Drain and cut
  into 2 inch lengths.

  Heat the oil in a wok over moderate heat. Add the onion and saute
  until soft, then add the frogs' legs and brown well, turning them
  over from time to time. This should take 3 minutes.  Add the
  chicken stock and bring to a boil. Reduce the heat, cover and
  simmer for 15 minutes.

  Uncover the wok and add the coconut cream. Add the cornstarch and
  the remainng Nuoc Mam sauce. Stir as the sauce thickens and cook
  for another 15 minutes.

  Add the vermicelli and bring to a boil.  Remove from the heat.
  Sprinkle with black pepper and garnish with cilantro sprigs.

  Serve immediately with rice or French bread or rice noodles.

  Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM
  INDO-CHINA by Paulette Do Van.

  Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

  From: Anita A. Matejkadate  96-09-09

MMMMM


Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)