Archived posting to the Leica Users Group, 2007/01/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]No - not quite :-) The former colleague I got the recipe from actually came from Martinique. Place called Saint something or other. Your recipe below sounds pretty good - Frauke will soon be finding out what Holy Trinity is - are bell peppers what we call Paprika (sweet peppers?)over here - mild large red, green or yellow peppers? Cheers Douglas SonC@aol.com wrote: > > > In a message dated 1/9/2007 1:54:02 P.M. Central Standard Time, > michiel.fokkema@wanadoo.nl writes: > > Hi Douglas, > > Is this an American variety? > As far as I know roux is made with butter. > Escoffier gives 50 butter to 60 flour, in 'Ma cuisine however he says > 50/50. > The New Professional Chef (TM) by Culinary Institute of America also > mentioned any fat can be used. And of course they are right. > > > I usually use a vegetable oil, though I have used bacon drippings. I > also > sometimes make a microwave roux . It goes something like this: > > In a 4 cup measuring cup: > > 2/3 cup oil > 2/3 cup flour > > Microwave uncovered for 6 minutes on high > stir > cook one more minute to darken > > Roux is VERY hot, be careful > > add Holy Trinity > 2 cups of onion chopped, > 1 cup celery chopped > 1/4 cup bell peppers > > Stir and return to Microwave for three minutes > > add four toes of garlic, smashed and sliced > some chopped parsley and green onion tops > > > Microwave for two minutes > > Some oil will rise to top, spoon it off and add hot water by spoonful > until > you get to the 4 cup mark. > > Stir, and this is enough for several dishes, and you can freeze it. > > Watch the roux, though, you don't want too burn it, just get it nutty > tasting. > > > Regards, > Sonny > http://www.sonc.com > Natchitoches, Louisiana > Oldest continuous settlement in La Louisiane > ?galit?, libert?, crawfish > > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information > >