Archived posting to the Leica Users Group, 2007/01/09

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Subject: [Leica] OT: Roux recipe
From: michiel.fokkema at wanadoo.nl (Michiel Fokkema)
Date: Tue Jan 9 13:06:14 2007
References: <d02.6ba0c2b.32d55077@aol.com> <45A402CD.90809@gmx.de>

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
>>
>>
>>
>> _______________________________________________
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>>
>>   
> 
> 
> 
> _______________________________________________
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> See http://leica-users.org/mailman/listinfo/lug for more information
> 
> 


-- 
Best regards,

Michiel Fokkema


Replies: Reply from douglas.sharp at gmx.de (Douglas Sharp) ([Leica] OT: Roux recipe/ LUG cookbook?)
In reply to: Message from SonC at aol.com (SonC@aol.com) ([Leica] OT: Roux recipe)
Message from douglas.sharp at gmx.de (Douglas Sharp) ([Leica] OT: Roux recipe)