Archived posting to the Leica Users Group, 2007/01/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]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 > > -- Best regards, Michiel Fokkema