Text 7932, 80 rader
Skriven 2013-12-17 11:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: senseless 597
=====================
 DS> Yoda was very hard to understand at times.  He certainly did not use
 DS> normal English grammar nor word orders.

What movie that was?

 ML> This one could be rendered serviceable by cutting out
 ML> some or all of the cilantro.
 DS> Agreed -- especially for us.  Neither of us like cilantro.  I find it
 DS> more objectionable than Gail does.

That pretty much goes, as I recall, for most of the people
here. Cilantro leaf is a strange strong flavor with adherents
and detractors, and I think the detractors outnumber by a
good proportion.
 
 ML> Title: GREEN CHICKEN-CHILLI STEW
 DS> I'd also rather do that recipe with pork.

That pretty much goes for all recipes. Except fried chicken.
Wait a sec, even that is at least as good made with pork.
Hmm ... I think this might be better with chicken:

Poulet saute a la creme
cat: French, main, poultry
serves: about 4

1 lg frying chicken, cut up*
2 Tb butter
1 Tb oil
1 ts mixed herbs - thyme and tarragon
salt and pepper
4 Tb shallots or onions, minced
4 oz mushrooms
4 oz dry white wine
1 c heavy cream
salt and pepper
1 Tb butter, at room temperature
1 Tb parsley, fresh, chopped

This recipe is straight out of Julia Child (a few additions by me).
I have used it with much success (both to my own taste and that of
various young ladies).

* 2 drummers, 2 thighs, breast meat quartered, 2 wing drummettes,
2 wing middle parts, top of back, lower back. You may cook the
breast meat bones and wing pinions to add flavor, but you probably
would not serve them). M's further note: use 8 to 12 thighs and
be done with it.

Heat butter and oil in large heavy skillet. Wipe chicken parts dry
and add them to the skillet. Brown them evenly (turning with tongs
as necessary) over high heat - as each piece is brown, remove it to
a warm dish. When all pieces are done, sprinkle herbs over the top
and season to taste with salt and pepper. Return the drummers, back
pieces, and bones (if you use them) to the skillet and cook them
covered over medium-low heat for 3 minutes. Add the thighs and cook
for 3 more minutes. Add the wing parts and cook for 3 minutes. Add the
4 breast pieces last and cook them for 12 minutes, turning and basting
the chicken with the fat in the pan every 4 minutes. Chicken is done
when the juices no longer run pink but yellowish or clear.

Remove the chicken to a warm platter. If there's a lot of fat in
the skillet, remove some of it. Add the shallots or onions and the
mushrooms and cook stirring constantly over medium heat for 2 min.
Remove the vegetables.

Raise heat to high, add wine and boil 30 sec, stirring constantly.
Make sure the browned bits off the bottom of the pan get stirred
into the sauce. Add cream and boil until sauce is the right thickness,
a minute or so, stirring constantly. Add the shallots and mushrooms.
Salt and pepper to taste. Swirl in the rest of the butter and the
parsley and serve over the chicken.

Good with this - a rich California or Australia Chardonnay.

adapted from Mastering the Art of French Cooking

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