Subject: Les Oreilles de Cochon
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 07 2003 - 10:12:50 EST
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FOOD FUNNY
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Thanks to Vonnie Tillery for this true story of a novice baker:
When my kids were little and my oldest daughter was about nine, she
wanted to learn to cook. However, she wanted to do it without Mom
looking over her shoulder. She also didn't like to read a recipe.
Finally I gave in and told her she could make only oatmeal cookies
until they tasted the same twice in a row. Well, every time they were
different. Soft, or hard, chewy or crumbly, they never came close.
Finally, one day she baked cookies and as she was passing them around,
I tasted them and commented that they were very good, but what kind
were these? She said they were oatmeal cookies, of course! I looked
at the cookie and asked, "Where is the oatmeal?" She replied, "I knew
I forgot something!"
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TODAY'S RECIPE
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"Les oreilles de cochon" translates as "the pig's ears" because these
cousins to the beignet are given a unique shape during the frying
process. If cane syrup is not available in your area, you can
substitute dark corn syrup with excellent results.
Les Oreilles de Cochon
1 cup (250 ml) all-purpose flour
1/4 tsp (1 ml) salt
About 1/4 cup (60 ml) water
Vegetable oil for frying
1/2 cup (125 ml) cane syrup or dark corn syrup
1/2 cup (125 ml) finely chopped pecans
Combine the flour, salt, and enough water to make a stiff dough.
Divide into 12 parts and roll into balls. Roll the balls on a lightly
floured surface until very thin. Heat about 2 inches (5 cm) of
vegetable oil in a skillet over high heat to 350F (180C) and drop the
pastry into the oil one at a time using a long-handled fork. Pierce
the dough in the middle with the tines of the fork and twist quickly
until the dough is set, forming a shape similar to a pig's ear. Fry
until golden brown on both sides and drain on a wire rack. Repeat
with remaining dough. Drizzle with cane syrup while still hot and
sprinkle with chopped pecans. Makes 1 dozen.
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