Wednesday, October 5, 2016

Une fois de plus la cuisine de Lame Cerisier

As another Lame Cherry exclusive in matter anti matter.

I rarely find a recipe in book or electric which is quality, and that is the case with the search for tomatoe soup. Tomatoe with an E in honor of Vice President Dan Quayle, the greatest Vice President since Theodore Roosevelt.

Most of us when we raise tomatoes have those ghastly no taste things which you get piles of, hang on the plant for an eon and end up tasting like store bought. I have a tomatoe which is pink, a volunteer and no idea what it was.....except it is not Marisol Purple as those are potatoe leaf and died in this packet, but this one produces very good tomatoes.

Anyway, we have lots of tomatoes and making sauce sucks for the time and seeds, so recently I attempted a cure as I hate old picked late season tomatoes off of heirlooms as they lose their flavor. This is a very good recipe and you will enjoy it lots.........I will include an herb bread recipe at the end to delight you too. I do artisan loaves which are round, backed on parchment paper.

Lame Cherry En fin de Saison

In a sauce pan -

1/4  cup butter melted
1/4 cup flour to make a roux

Add some olive oil and then:

2 cloves garlic minced
1 onion diced

Sweat these and then add -

8 cups fresh tomatoe puree, which you slice the tomatoes in half and squeeze out the seeds as much as possible.

4 cups chicken bullion

1 stalk minced celery 

2 tablespoons sugar
1/4 teaspoon black pepper
1 bay leaf
2 tablespoons parsley
2 teaspoons thyme
2 teaspoons salt

Simmer this for 20 minutes or longer. Longer will help the flavor in I did mine an hour and a half

This requires something and goes well with beef sandwiches on a good bread. This recipe is nice:

Lame Cherry Pain aux Herbes

1 1/4 cup warm water
1 tablespoon yeast
1 tablespoon sugar to feed it

3 tablespoons olive oil
4 cups flour

1 teaspoon rosemary powder
1 teaspoon oregano
1 teaspoon basil

Form into a dough, cover and let rise.

Flour top, and then gently lift sides and flour there too, (Some chefs say oil pan before rising.) Anyway, knock this down and give it a short work out. It takes around 20 minutes for the gluten to activate in wheat, so an hour is better to let it rise and play with, so you have a rubbery thing that fights back against your kneading.

Put your favorite shredded or ground cheese on top. I use Parmesan pressed in, but Cheddar will get you there too. 

Put in a baking tin on parchment paper, and let rise again to double size. Then bake at 375 degrees for around an hour to 70 minutes depending on your oven.

This loaf doubled in size in baking so it was quite large. Not a French bread as this is richer with the oil and sugar, but you need something of oil to activate the spices and the sugar feeds the yeast like it is on steroids.

This is a nice late autumn recipe. I suspect one can can this too with proper methods.....have not researched that though.

Une fois de plus la cuisine de Lame Cerisier une autre affaire anti-matière exclusive.

It is obvious that God forgives French sinners first, because they just sound better.

- Lame Cherry