One for the foodies a Channa game ...lets see if it works a bit of fun.

[Channa]

I have recently moved house, I mentioned I have a new cooker etc..albeit a 2 hob 26 litre oven. !! Probably use one of these on EHU or you could cook at home.

I have suggested time to ramp my game up a little bit and found my prized possession. It is a cookery book from Auguste Escoffier. Anyone who has worked in a kitchen will know of him the king of chefs and chef of Kings.

The book 818 pages, and some of the recipes are fascinating. so here is the bit of fun.

Recipes start at pages 18 - 818 .....hit me with a number and I shall post a recipe from that page Have a go at cooking it comment pictures etc...bit of fun

whos first?

Channa

 

[delicagirl]

639

 

[Minisorella]

Ooh this sounds like that dictionary game, pick a page and number, define the word... I used to love that, being the smarty pants little girl I was at the time :lol-061:

OK, on the basis that the book might follow the courses of a meal, I'll go straight for mains, which I hope will be on page 355



Doh! I was too slow... I'll look forward to your recipe Delicagirl

 

[GeorgeS]

777

:cheers:

 

[Channa]

639

Oignons Farcis

Stuffed Onions

6-8 onions, butter sugar 2-4 tbsps. duxelles ~ Little cooked chicken.veal or mutton. 2-3 tbs of stock 1/2 demi glace sauce (1)

Take your onions medium size cut the tops blanch and drain. Put butter in a saute pan add the onions outside uppermost sprinkle with a little sugar, Cover and cook over a low heat (when ready a light brown colour) remove the centre of the onion

Mix the duxelles with the finely chopped meat and stuff the onion. ...Put them back in the saute pan and leave at the side of the stove for 10 mins then arrange on a serving dish

Add the stock , to the butter left in the pan and mix well .Add the sauce ,reduce for a few minutes and pour over the onions.


For the duxelles .

1 dessertspoon of butter'1 dessertspoon of oil, 1 tsp of finely chopped onion , 4 tbs of mushroom stalks or trimmings salt, pepper, pinch nutmeg chopped parsley

Heat the butter and oil fry the onion lightly. Add the chopped mushroom trimmings .washed and pressed in a cloth to remove the moisture. Stir over a brisk heat until all the moisture has evaporated ,season add the nut meg and a little chopped parsley.


Turnips can be substituted for onions

Channa

 

[Channa]

355 for Minisorella

Ooh this sounds like that dictionary game, pick a page and number, define the word... I used to love that, being the smarty pants little girl I was at the time :lol-061:

OK, on the basis that the book might follow the courses of a meal, I'll go straight for mains, which I hope will be on page 355



Doh! I was too slow... I'll look forward to your recipe Delicagirl

Trust me to come up with an idea completely oblivious to the fact it has been done before !!

Wow you have stumbled upon

Pilaw de mouton a la turque
Turkish Pilaf of Mutton

1 leg or shoulder of mutton. 2 1/2 pints of water 9oz of fat from sheeps tail or (thankfully) 3-4 tbs of butter or oil. 4-5 tbps of chopped onion. salt . pepper. bouquet garni. of 2 sprigs Parsley, 1 bay leaf, and 2 sprigs thyme. 2 cloves garlic,2 small red peppers 5=6 tbps of tomato puree, 12 oz of Carolina rice , pinch of saffron (expensive )

Bone meat and cut into pieces about the size of a pigeons egg !!!. ( there should be about 3lbs of meat) Pu tbones and trimmings into a pan add the water and boil well to make into a stock ( crikey I hope no Eho's reading big no no today in a professional kitchen but I digress)

Melt the sheeps tail fat as if we will find that so better do the same with the butter and oil, Add the meat and onion cook for 15-20 minutes, Add seasoning , the bouquet garni crushed garlic seeded and chopped red pepper.

Add stock and tomato puree, ( the meat should be just covered by the stock.) Cover and simmer gently of 1 and a half hours. Add the well washed riceand
saffron and continue to simmer a further 25 minutes ...

I have to say this sounds delicious !!

Channa

 

[Clunegapyears]

Love this ...

Being a foodie, we rarely eat the same thing more than 3 times. Reckon the two recipes so far could be adapted to the slow cooker or pressure cooker, which is what I largely use. Would improve the game if you, Channa, could cook 'em, invite Wilders nearby for supper and all give a review! We're on our way ...

 

[Channa]

777

:cheers:

You always get one awkward customer !!! ...congratulations..!

Actually you have picked an absolute treasure home made ice creams before we get to a specific recipe a bit of general information.

Mixtures for ices are of two kinds, those with cream and those with syrup, the latter mainly used for fruit ices.

Ice cream to ice cream the amount of eggs and sugar needed varies so gives a really wide scope to play about.

If you want a rich ice cream increase the sugar and eggs per 1 3/4 pints of milk . If you prefer lighter ease back on the sugar and eggs to give an idea, 1 3/4 pints of milk recipes varies from 7 to 16 egg yolks and sugar 7 oz to a lb.

A recipe to try

Glace aux Amandes
Almond Ice Cream

4 oz sweet almonds, 5 bitter almonds 2-3 tbps of water 1and 3/4 cups of boiling milk 10 oz of sugar 10 egg yolks ...( don't forget the whites make a great meringue )

Basic recipe for ice cream

10 egg yolks 10 oz of sugar 1 3/4 pints of boiling milk.

Beat the eggs and sugar over hot water until the mixture is thick enough to leave a trail ( hopefully not a trail of devastation)

Add the milk VERY SLOWLY and stir over a gentle heat until the mixture is thick enough to coat the back of a spoon... BE VERY CAREFUL the mixture does NOT boil or it will curdle

Strain and stir occasionally whilst cooking


I am going to have to try this with my daughter, A great number to pick 777

I am inspired too to be honest, This spoils you some of it technical cooking perhaps, too much choice ..great giving people recipes to try and it is lodging in my head too

Channa

 

[Channa]

Being a foodie, we rarely eat the same thing more than 3 times. Reckon the two recipes so far could be adapted to the slow cooker or pressure cooker, which is what I largely use. Would improve the game if you, Channa, could cook 'em, invite Wilders nearby for supper and all give a review! We're on our way ...

Bingo, you are on the money note adapt to your own tastes and what you have available. Remoska ,slow cooker rotisserie etc all waiting to be exploited,

As for wildies cooking I did a little set at the new years meet and did a egg Akoori , It is an Indian dish but originates in Iran and has been played about with re local produce all the way to Bombay in India.. One member went away cooked it sent me a PM telling me how much they enjoyed it . for me that is fantastic and time well spent sharing.

I believe we eat nowadays just to keep us alive but , a table full of food sharing and conversation is a fantastic thing to do and I am not the most social of people but food allows me. And yet sharing a meal and discovering the ideas of others is always good.

As for Escoffier, He is to cooking what Pele is to football ..He really changed the game and his legacy still lives on ...

Channa

 

[trevskoda]

666 number of the devil,see your at this food stuff at night again after me telling you i cant sleep at night because of you.

 

[Channa]

666 riz /arroz pour le diablo

666 number of the devil,see your at this food stuff at night again after me telling you i cant sleep at night because of you.

Let us see if we can add to your insomniac tendencies afterall what pals are for .

I have taken a liberty and gone page 667 I think it sounds tastier and for you and almost has Ireland written all over it

Riz a la fermiere
Rice with cabbage and bacon

1/2 cabbage, 2 oz of lard(Northern Ireland written all over it) 1 large onion 1/2 of straky bacon 1lb of rice (I suggest long grain) 2 1/2 pints of boiling water 1/2 tsp of salt pinch of pepper and grated cheese.

Cut the cabbage into Juliennes ( finely shred in channas world) and cook fpor 12 minutes in boiling salted water , remove and drain well.

Heat the lard in a large pan , add the chopped onions and bacon cubed and blanched. Cook until the onion begins to brown , then add the cabbage and continue cooking for 10-12 minutes. Add rice water and seasoning cover and cook for 25 mins.

Remove from the heat and stir in 3-4 tbs of grated cheese ..

It sounds fantastic need to have a bash at this one myself ..

Channa

 

[QFour]

Could I have number 113 please .. :ninja:

SWMBO is starting to get very adventurous with her new toys in the galley. We swapped MH last year after the bed fiasco in the Pilote and the Liaka has a high level oven and three burner hob. BBQ will be out soon we hope and bought a small one burner gas hob so we can cook outside if it starts getting warm ...

..

Trust Trevskoda to come up with 666

..

 

[Channa]

113 horses doovers

Could I have number 113 please .. :ninja:

SWMBO is starting to get very adventurous with her new toys in the galley. We swapped MH last year after the bed fiasco in the Pilote and the Liaka has a high level oven and three burner hob. BBQ will be out soon we hope and bought a small one burner gas hob so we can cook outside if it starts getting warm ...

..

Trust Trevskoda to come up with 666

..

113 my friend in the world of Hor d oeuvres or Horses doovers according to my younger brother who had yet to learn the nuances of the French language.

I am relieved you have mentioned "er in doors" adventurous with the toys in the galley this dish is superb I think but takes some preparation love and care but the results fantastic

It is not complicated but hopefully worth the effort of Mrs Qfour see what you think.

Mousse de foies de volaille
Chicken liver mousse

15 chicken livers, salt, pepper, 2-3 sprigs parsley I chopped shallot(fine) 2oz of butter. 2oz of bacon fat, 4oz softened butter 6 tbs of fresh cream ( tighten your belt ...this is classic)

Remove the gall bladder from the chickens liver ( buy from a supermarket the gall bladders removed) add seasoning (salt pepper)parsley and the finely chopped shallot.

Make the butter and bacon fat very hot in a saute pan put in the livers and saute for 5-6 minutes.
remove and pound in a mortar then rub through a fine sieve.
Add the softened butter to the softened puree stirring in well with a wooden spoon , then add the lightly whipped cream .

I look forward to seeing you partake on the banks of the Trent ...near Hazleford !!

Channa

 

[jeanette]

Looking forward to this channa so for me it's 817

 

[Channa]

817 and getting a bit boozy !!!!..

Looking forward to this channa so for me it's 817

Well you have struck a alcoholic recipe my little North Eastern friend.!!!

Vin a la Francaise
Wine French style

I am confused by the title, wine is wine ? apparently not so here goes.

8oz Lump sugar, 1 bottle of claret ,2 lemons

Put the sugar in a bowl with a little water and leave until the sugar has dissolved.

Add the claret and 1 lemon cut into thin slices.and the pips removed. Stir well and serve with a slice of lemon in each glass.

Note ; Half siphon of soda water or fizzy lemonade may be added.

Well this has a warm summers day written all over it doesn't it ? .....phew this was a close call I almost had to write out punch glace a la romaine....Iced roman punch !!!be singing agadoo before you know it !!

Channa

 

[Clunegapyears]

Stuffed onions tonight

Peeing rain in Provence... fish destined for tonight now tomorrow. Doing a variation on a theme of the onions recipe. Taking pix. Will give you a taste verdict tonight!

 

[Clunegapyears]

Stuffed onions tonight

Peeing rain in Provence... fish destined for tonight now tomorrow. Doing a variation on a theme of the onions recipe. Taking pix. Will give you a taste verdict tonight!

 

[r4dent]

I have no choice but to ask for 42 ..

 

[Channa]

I have no choice but to ask for 42 ..

Well Well Well, it seems you are a saucy type and M Escoffier suggests perhaps

Sauce Suedoise
Swedish Sauce

We are not talking the young ladies from Abba but

1 pint of thick apple compote.( channa remark boil down some bramleys in a pan with a bit of sugar) 1 dessertspoon of mustard, 1 tbsp. of grated horseradish 1/2 pint of mayonnaise sauce separate recipe ...to follow

Mix all the ingredients together well, If preferred an equal amount of fresh cream and the juice of 1 lemon can be substituted for the mayo.

This sauce is an accompaniment to hot or cold roast pork or goose (this is what I love about this book like where do I buy goose other than let Leon loose in the park at night undercover !!)

Forget the mayo recipe just buy it far easier

Channa

 

[bentleysontour]

408