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- Path: sparky!uunet!olivea!spool.mu.edu!agate!ucbvax!mtxinu!sybase!quetzal!leighann
- From: leighann@quetzal.sybase.com (Leigh Ann Hussey)
- Newsgroups: rec.food.cooking
- Subject: MFK Fisher -- and RECIPE: Onion Bisque
- Message-ID: <27490@sybase.sybase.com>
- Date: 29 Dec 92 00:50:11 GMT
- Sender: news@Sybase.COM
- Lines: 37
-
- I've spent the last two days reading as many (two) books by MFK Fisher: THE GASRONOMICAL ME and
- AN ALPHABET FOR GOURMETS. I came away with a powerful desire to be able to cook the way she did
- in France, or to make meals like ones she ate. I want to be able to put out my hand in my kitchen, and
- have it drop onto something interesting, or have something rich and strange fall into it, with which I can work
- culinary magic. Inspiring stuff.
-
- Anyway, it inspired the following recipe, which seems to me to have similar qualities to foods she talks about:
- wholesomeness, simplicity, subtle flavors. Far be it from me to suggest it is as artful as her way with food, but
- I was pleased with it.
-
-
- ONION BISQUE
- 2 large onions, chopped
- 2 T salted butter
- 1 c stock
- 1/2 c light cream or half-and-half
- 1 T cognac
- nutmeg
-
- Heat a saucepan really hot, then throw the butter in and swirl it around until the foam subsides -- it should
- turn brown but not black. Add the onions and saute until translucent, then add the stock and cook until the
- onions are soft. Take most of the stock-and-onions and puree it -- add the cream while the blender is
- going. Then put the puree back in the saucepan, add the cognac and heat through. Dust with nutmeg
- and serve.
-
- I ate it all by myself (in the true Fisher fashion, though I suspect her of preferring smaller portions...).
-
- Anybody wanna talk Fisher?
-
- Cheers,
- - Leigh Ann
-
- ---------------
- Leigh Ann Hussey
- leighann@sybase.com {sun,lll-tis,pyramid,pacbell}!sybase!leighann
- "Turkeys, heresy, hops and beer / All came to England in the one year."
- What year? Under debate, but seems to be closer to 1523...
-