Text 35663, 97 rader
Skriven 2013-04-04 11:43:11 av Dave Drum (1:18/200.0)
  Kommentar till text 35607 av Nancy Backus (65799.cooking)
Ärende: Browning crust
======================
-=> Nancy Backus wrote to DAVE DRUM <=-

 DD>> Tagline stolen to start with.
 NB>> 'Twas stolen originally from YKJim... ;)

 DD> I dunno how I missed it the first trip around the echo, then.  Bv/=

 NB> I have a whole set of similar ones from him... I'll use them on this
 NB> set of messages to you...  (G)   Truth in (re)labeling....  ;)

Grabbed and thanx. 
 
 NB>> I have no problem with things that are naturally low-fat... those
 NB>> have the taste they were meant to have... ;)  But for things that
 NB>> should have fat in them, it does change the flavor (also the
 NB>> nutrition), and not for the better...

 DD> Sometimes things that are naturally low-fat - like steamed broccoli or
 DD> cauliflower - are better for the addition of fatty things like butter
 DD> and/or cheese. To my taster anyway. Of course the Food Nazis would
 DD> never agree ... but, scroom!

 NB> I like the broccoli and cauliflower with or without the fatty things.
 NB> :) I was thinking about pretzels as well for being naturally low-fat...

Pretzels may be low fat ... but, they're generally high salt.
 
There are not many ways that I don't like cauliflower. That is, I haven't run
across one - yet. Everything from raw (crudities) to battered and deep fried
and all the stops in between. Broccoli - if haven't tried as deep-fried and I'm
not sure that I want to.   Bv)=
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cauliflower & Roquefort Soup
 Categories: Soups, Cheese, Vegetables, Booze, Poultry
      Yield: 5 Servings
 
     60 g  Butter
      1 md Onion; chopped
      1 md Cauliflower
      1 lg Boiling potato
      1 l  Chicken broth
      2 tb Snipped chives
    1/2 ts Herbes de Provence
           Few drops liquid pepper
           - seasoning
    237 ml Heavy cream
      2 lg Egg yolks; room temp
     30 ml Armagnac *
    227 g  Roquefort; crumbled
           Chives; garnish
 
  From Food and Wines of France, Inc.
  
  Melt butter in large, heavy Dutch oven over moderately
  high heat and saute onion for 1 minute; cover; sweat for
  10 minutes.
  
  Meanwhile, halve and core the cauliflower. Reserve some
  flowerets and chop remainder to total about 6 cups.
  
  Peel and dice potato. Add cauliflower and potato to Dutch
  oven; cook, stirring, for 1 minute. Add chicken broth,
  chives, Herbes de Provence and red pepper seasoning.
  
  Bring to boil; cover; lower heat and simmer for 10 minutes,
  or until vegetables are just tender. Cool slightly. Puree
  all but 355mL mixture in food processor or blender in
  batches; return to pan.
  
  In a small bowl, blend cream, yolks and Armagnac; add 235mL
  of the hot soup, beating constantly with wire whip.
  
  Return to pan; add half of crumbled Roquefort. Heat very
  slowly, stirring constantly, until cheese melts and soup
  thickens slightly. Do not allow soup to boil.
  
  Garnish soup with reserved cauliflowerets, crumbled
  Roquefort and chives.

  * Note: Rémy Martin V.S.O.P. works here - it's what I had
  in stock. -- UDD
  
  Makes 4 to 6 servings.
  
  Courtesy of Fred Peters.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Never interrupt your enemy when he is making a mistake.- Napoleon Bonaparte
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