Subject: Stilton Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 18 2003 - 10:05:46 EST
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FOOD FUNNY
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Thanks to Rita from Great River for this true food funny:
My grandson requested "chocolate camel" for dessert. His parents
finally figured out that he wanted chocolate mousse.
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TODAY'S RECIPE
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This soup is a quick and easy as it is rich and elegant. Use any blue
cheese if you can't get English Stilton, but please make sure it is if
the highest quality.
Stilton Soup
3 Tbs (45 ml) butter
3 Tbs (45 ml) all-purpose flour
2 cups (500 ml) chicken or vegetable stock
2 cups (500 ml) milk
1/2 lb (225 g) Stilton cheese, crumbled
1/2 cup (125 ml) heavy cream (optional)
Salt and freshly ground pepper to taste
Heat the butter in a saucepan over moderate heat and cook the flour
for 3 minutes, stirring frequently. Stir in the stock and milk and
bring to a boil, stirring frequently. Reduce the heat and stir in the
Stilton, optional cream, salt, and pepper - do not boil. Serves 4 to 6.
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BONUS RECIPE
From the World Wide Recipes archives
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Nothing says Cajun like gumbo. This New Orleans staple has as many
versions as there are cooks in Louisiana, but all of them start with a
dark roux. Feel free to experiment with this recipe by adding or
replacing ingredients. This basic recipe can be made with chicken
instead of seafood, or you can eliminate the meat entirely and use a
variety of fresh vegetables. One version I have seen even has hard
boiled eggs in place of the meat.
Seafood Gumbo
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) flour
1 cup (250 ml) chopped onions
1/2 cup (125 ml) chopped red or green bell peppers
1/2 cup (125 ml) chopped celery
1 whole bay (laurel) leaf
Salt and freshly ground black pepper to taste
1/4 tsp (1 ml) cayenne pepper, or to taste
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried marjoram
1/2 tsp (2 ml) dried oregano
1 Tbs (15 ml) finely minced garlic
4 cups (1 L) chicken, beef,
or vegetable stock, fresh or canned
1/2 lb (250 g) andouille sausage, or similar
smoked sausage such as Polish kielbasa,
cut into 1/2 inch (2 cm) pieces
1/2 lb (250 g) peeled shrimp
1/2 lb (250 g) scallops
12 large, raw oysters with their liquor
1 to 2 cups cooked white rice
Heat the oil in a heavy skillet over high heat until it is very hot.
Stir in the flour and continue to stir until the roux is a dark
reddish brown color. Add the onions, bell peppers, and celery, and
cook about 2 minutes, stirring frequently. Add the seasonings and
cook an additional minute, then remove from the heat. Meanwhile,
bring the stock to a boil in a large pot over high heat. Add the roux
mixture a little at a time, stirring after each addition to make sure
the roux is dissolved before adding more. Add the sausage and simmer
for 10 minutes. Add the shrimp, scallops, and oyster with their
liquor, and simmer for 5 minutes, or until the shrimp are firm and
pink. Serve immediately by spooning over 1/4 cup of rice in a bowl.
Serves 4 to 6.
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