Madame Roux Recipe Reviews (Pg. 1) - (11857441)

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Madame Roux




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Onions Baked with Rosemary and Cream

Reviewed: Dec. 20, 2009
I love the elegant simplicity! I usually use Spanish Tarragon (it's blooming, now, and the yellow flowers are a beautiful and fragrant garnish), reduce the amt. of stock and supplement it with Dry Sherry, Brandy, or "New Orleans Rum". No spices needed but salt, pepper, maybe cayenne. Sliced or coarsely chopped button and/or oyster mushrooms are good when added with the cream, but don't use portabellas unless you want a gross-looking charcoal gray sauce.
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Crispy Mashed Potato Pancake

Reviewed: Dec. 19, 2009
This reminds me of an old New Orleans Friday meal, usually referred to as "codfish cakes". Before Vatican II (early '60s), Catholics were required to fast from meat on Fridays. We still follow this abstention on Lenten Fridays. I never really understood why it was considered a sacrifice to eat seafood instead of meat, especially in New Orleans, but, go figure. I also never understood why these were called codfish cakes, as codfish is one of the only fish other than salmon not native to our area. Like jambalya, these were usually made with leftovers. Usually they were made by combining sauteed onion, garlic and bell pepper with leftover (or canned) seafood, sliced scallions, and mashed potatoes, cayenne, and other spices with egg as a binder. They were then formed into patties and sauteed in butter (cakes) or formed into balls, dredged in flour, egg wash and bread crumbs, and deep fried (codfish balls). Not the fanciest dish in the world but much better than frozen fish sticks or other convenience foods. Please forgive me for the average rating. I don't think it's fair to hold the rest of the country to the taste standards of New Orleans. Even the codfish version above would be considered standard convenience fare. I hope this didn't sound snobby,we're just very picky and competitive re our cooking.
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Roast Goose with Port Gravy

Reviewed: Dec. 14, 2009
If ANYONE is silly enough to discard goose fat, please discard it my way. The fat from 1 goose (rendered and frozen) will last even a New Orleans cook for a year. It yields the most incredible mouth feel and tase to any dish using oil, and you can't imagine the superior quality of a goose fat roux. The port and sherry are great flavors with this, and adding fresh tarragon makes it even more out of this world. P.S. Way to go.....Saints are 13-0!!!! Laissez les bon temps roulle!!!!!
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Make-Ahead Turkey Gravy

Reviewed: Nov. 25, 2009
Lots of great elements here, but in New Orlean's we'd change a few thins. 1st, we always start with a roux instead of belnding in uncooked flour. Try for the color of peanut butter or darker, and if possible use rendered turkey fat as the oil. After the roux is ready, add minced onion, garlic and celery along with spices such as puoltry seasoning, sage, thyme, or savory. When veggies are wilted, add the stock, bring to a rolling boil and reduce until thick. After you cook the turker, add the pan juices and bring to desired consistency by reducing on stove or adding more stock to your taste. I use a stock, rather than a broth, using the turkey necks, old veggie and poultry trimmings I've saved in the freezer as well as any combination of carrots, turnips, rutabegas, or yams. I simmer it (one bubble every 2 or 3 seconds) at least overnight (I have electric--wouldn't do this on gas) and strain as directed in recipe. This yields a strong, dark, flavorful stock. Another option is to add the neck meat and chopped giblets if you like a giblet gravy. It's really not as much work as it seems, and the flavor intensification is incredible. Kudos aplenty for roasting your stock ingredients and "Bon chance" (good luck)! Laissez les bon temps roulle (Let the good times roll)!!!!!
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