Archived posting to the Leica Users Group, 2007/01/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Thanks to you both on the bell pepper question, When is the LUG cookery book coming out? I looked back through the mails I dropped into my archive - recipes for hot sauces, chutneys, relishes, frying chips, barbecues, fish, alligator, seed cake - it's all in there!! Douglas Michiel Fokkema wrote: > Hi Douglas, > > Yes, bell peppers are paprika's. > > Larger amounts of roux can also be made in the oven although the > microwave sounds really good and fast. > > Cheers, > > Michiel Fokkema > > Douglas Sharp wrote: >> 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 >>> >>> >> >> >> >> _______________________________________________ >> Leica Users Group. >> See http://leica-users.org/mailman/listinfo/lug for more information >> >> > >