Text 35203, 118 rader
Skriven 2013-03-23 23:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: French cuisine
======================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Does your tongue ever get caught in your cheek?

I was serious.
 
 DD> Capital "C" cuisine is
 DD> just regular cuisine (grub) on which they have jacked the price and
 DD> pretentiousness out of sight.

I disagree. It involves the best quality ingredients, synergistic
taste combinations and often precise timing, but it need not be
expensive or fancy looking. Consider cassoulet, it's just baked beans.

 JW> the bulk of it is based on English and therefore French cooking.

Every time you have a three course meal composed of entree, main and
dessert, drink a California wine, float a cheese crouton in your
onion soup, make any number of stews and pates, make a roux or a
white sauce, marinate meat in a vinaigrette, use mayonnaise or Dijon
mustard, eat a croque monsieur or monte cristo sandwich, have ragu,
bisque, quiche or pepper steak, munch on baguettes and croissants
(invented in Vienna, refined in France) or have chocolate mousse,
crepes, cream brule, cream puff or macaroons for dessert you are
dining on French food. It is inescapable.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pain D'epices - French Honey Spice Cake
 Categories: French, Holiday, Cakes, Spice
      Yield: 12 servings

    3/4 c  Milk
    3/4 c  Honey
      6 tb Butter
      3 c  Flour
      2 tb Sugar
      2 ts Baking powder
      1 ts Cinnamon
    1/2 ts Ginger
    1/4 ts Nutmeg
    1/4 ts Ground cloves
      1    Egg, lightly beaten
    1/3 c  Chopped candied orange peel
      1 ts Anise seeds
 
  This is a speciality of the Alsace region. You will find different
  ways of making it all over France and much of Europe.
  
  The traditional recipe for pain d'epices calls for making a
  pate-mere (mother dough) by mixing honey and flour (many times rye
  flour) and letting it sit for a long time, sometimes even several
  months. The lack of water and preserving qualities of the sugar in
  the honey creates an environment where germs can not proliferate.
  After this aging, other ingredients are added to produce different
  sorts of cakes.
  
  Traditionally pain d'epices did not contain milk or butter, making
  it a very low fat treat. However the spice cake recipe you find here
  contains milk, butter and eggs and does not use the pate-mere
  technique, making it a practical and popular alternative for home
  cooks of today.
  
  Preheat oven to 350 F. Butter and flour an eight cup loaf pan.
  
  Heat the milk in a small saucepan on low heat until warm to the
  touch. Stir in the honey until blended. Stir in the butter until it
  is completely melted. Remove from the heat and allow to cool until
  just warm.
  
  Sift the flour with the sugar, baking powder, cinnamon, ginger;
  nutmeg and ground cloves into a large mixing bowl. Stir in the
  cooled milk mixture and then the beaten egg. Mix until well blended.
  The dough will be stiff and sticky.
  
  Mix in the candied orange peel and the anise seeds if you are using
  them. Spread dough into the prepared pan (you may need to push on it
  a bit to get it to fill into the corners). Bake at 350 F for fifty
  minutes.
  
  Cool cake thoroughly and cover in plastic wrap to store.
  
  Note: Most people agree that honey spice cake tastes better after it
  has aged a bit and some will even wait several days before eating
  it. Wrapped in plastic wrap you can save it at room temperature or
  in the refrigerator. It also freezes very well.
  
  Variations:
  
  Substitute rye flour for part of the regular flour for a more
  authentic taste.
  
  Try different varieties of honey and don't be afraid to use a strong
  tasting honey in this recipe. It can take it.
  
  Instead of the orange peel, or in addition to it, try candied lemon
  peel, dates, dried figs, or raisins.
  
  You can also add nuts, such as chopped almonds or walnuts.
  
  The spices can be changed to suit your fancy. Some other spices that
  are popular in this recipe are: fennel, cardamom, ground coriander,
  black pepper, and allspice.
  
  From: Easy French Food
  
  From: Simon Bao
 
MMMMM

YK Jim


... The French eat more hamburgers than any other Europeans.

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