Earl Evleth

In Paris

We just finished.

Caviar

Foie gras de canard

Smoke Scottish salmon

Roast duck stuffed with wild rich and pine nuts


Dark and White chocolates

Red wine (Morgon)

Earl

Magda

On Thu, 25 Dec 2003 14:43:37 +0100, in rec.travel.europe, Earl Evleth <>
arranged some electrons, so they looked like this :

...
... In Paris
...
... We just finished.
...
... Caviar
...
... Foie gras de canard
...
... Smoke Scottish salmon
...
... Roast duck stuffed with wild rich and pine nuts
...
... Dark and White chocolates
...
... Red wine (Morgon)


What, no coffee ?

Earl Evleth

On 25/12/03 15:08, in article ,
"Magda" <> wrote:

    > On Thu, 25 Dec 2003 14:43:37 +0100, in rec.travel.europe, Earl Evleth
    > <>
    > arranged some electrons, so they looked like this :
    >
    > ...
    > ... In Paris
    > ...
    > ... We just finished.
    > ...
    > ... Caviar
    > ...
    > ... Foie gras de canard
    > ...
    > ... Smoke Scottish salmon
    > ...
    > ... Roast duck stuffed with wild rich and pine nuts
    > ...
    > ... Dark and White chocolates
    > ...
    > ... Red wine (Morgon)
    >
    >
    > What, no coffee ?
    >


Not yet. We will take a walk later to pick up Le Monde and have coffee at a
café on Blvd St Germain, around Mabillon. Mainly to watch the people which
is a great pleasure in Paris. It is cloudy but warm,up around 10°C, no
rain.

With a meal like that one eats does not eat a later meal. At this time of
year we love the Clementines from Morocco, seedless and very sweet. So we
eat about a pound a day of these and have a kg sitting in the bowl. That
serves if we get hungry later.

Earl

Jeremy Henderson

On 25/12/03 2:43 pm, in article BC10A819.2099C%, "Earl
Evleth" <> wrote:

    >
    >
    > In Paris
    >
    > We just finished.
    >
    > Caviar
    >
    > Foie gras de canard
    >
    > Smoke Scottish salmon
    >
    > Roast duck stuffed with wild rich and pine nuts
    >
    >
    > Dark and White chocolates
    >
    > Red wine (Morgon)
    >
    > Earl

No Christmas pudding and custard? What an impoverished little snack!

J;

Mxsmanic

Earl Evleth writes:

    >
    >
    > In Paris
    >
    > We just finished.
    >
    > Caviar
    >
    > Foie gras de canard
    >
    > Smoke Scottish salmon
    >
    > Roast duck stuffed with wild rich and pine nuts
    >
    >
    > Dark and White chocolates
    >
    > Red wine (Morgon)

So did I. A gyros sandwich and a large Coke.

David Horne

Earl Evleth <> wrote:

    > In Paris
    >
    > We just finished.
    >
    > Caviar
    >
    > Foie gras de canard
    >
    > Smoke Scottish salmon
    >
    > Roast duck stuffed with wild rich and pine nuts

Do you mean "rice"? I'm quite partial to stuffing duck with shiitake
mushrooms as well. A technique I got from my partner's mother is to
'stab' a few holes in the bird's breast, and insert thin slices of raw
garlic- I also stuff a few prunes in for good measure. You can do this
with chicken too, but I think it goes really well with duck.

    >
    > Dark and White chocolates
    >
    > Red wine (Morgon)

Sounds delicious! I'm posting a bit late now, but with my parents in
Scotland, we had a traditional Norwegian Christmas Eve dinner!

My mother's mother sends over pinnekjøtt each year- lamb's ribs which (I
think) are salted and perhaps smoked for a few months. You eat them
steamed, and her family at least serves it with mashed potato, and
mashed turnip- which is how Scottish Haggis is usually served as well!

I do recommend it, if you like lamb, but it's one of those dishes that
you have to be really hungry for to appreciate it, I reckon- and you
wouldn't want it every week.

David

David Horne

Donna Evleth <> wrote:

    >
    > Dans l'article
    > <1g6olvc.4lov2q1j0m1z4N%>,
    > (David Horne) a écrit :
    >
    >
    > > Do you mean "rice"? I'm quite partial to stuffing duck with shiitake
    > > mushrooms as well. A technique I got from my partner's mother is to
    > > 'stab' a few holes in the bird's breast, and insert thin slices of raw
    > > garlic- I also stuff a few prunes in for good measure. You can do this
    > > with chicken too, but I think it goes really well with duck.
    >
    > I had never thought of the idea of garlic slices, but it sounds really good.
    > I will definitely try it the next time we have roast duck, which we do not
    > just have at Christmas.
    >
    > I would like to know how you do the shiitake mushroom stuffing. I am gluten
    > intolerant, so bread-based stuffings are out for me. That's why we have
    > wild rice stuffing, with onion and pine nuts.

Actually, it's very similar to what you described, which is why I was
reminded of it. I just use wild rice, onion (and I think red is nicer
for this), garlic, coarsely chopped shiitake mushrooms, and fresh herbs-
I'm partial to coriander but I you can mix and match. Seasonings, a
little wine (red for a duck, but I'd use white for a chicken) and you're
all set. Really, there are lots of variations, and I'll often add some
fruit as well- even some curry powder.

If I'm lazy, or just don't feel like a stuffing, I've sometimes just
inserted whole shiitake mushrooms and some quartered onions into the
bird. The reason for shiitake is that they infuse a lot of flavour that
I feel goes really well- either with duck (which I rarely eat, only
about once or twice a year) or chicken. I also wedge them in between the
legs.

It might not interest you, but I've seen stuffing recipes for Coeliacs
which actually uses gluten-free bread. Would you be able to tolerate
that?

David

Earl Evleth

On 28/12/03 17:27, in article bsmsnr$tjv$, "Donna
Evleth" <> wrote:

    >
    >
    > Dans l'article
    > <1g6olvc.4lov2q1j0m1z4N%>,
    > (David Horne) a écrit :
    >
    >
    >> Do you mean "rice"? I'm quite partial to stuffing duck with shiitake
    >> mushrooms as well. A technique I got from my partner's mother is to
    >> 'stab' a few holes in the bird's breast, and insert thin slices of raw
    >> garlic- I also stuff a few prunes in for good measure. You can do this
    >> with chicken too, but I think it goes really well with duck.
    >
    > I had never thought of the idea of garlic slices, but it sounds really good.
    > I will definitely try it the next time we have roast duck, which we do not
    > just have at Christmas.
    >
    > I would like to know how you do the shiitake mushroom stuffing. I am gluten
    > intolerant, so bread-based stuffings are out for me. That's why we have
    > wild rice stuffing, with onion and pine nuts.
    >
    > Donna Evleth


My wife is a mushroom freak. Any place any time. But Fall in France is the
time for them.

Earl

Donna Evleth

Dans l'article
<1g6olvc.4lov2q1j0m1z4N%>,
(David Horne) a écrit :


    > Do you mean "rice"? I'm quite partial to stuffing duck with shiitake
    > mushrooms as well. A technique I got from my partner's mother is to
    > 'stab' a few holes in the bird's breast, and insert thin slices of raw
    > garlic- I also stuff a few prunes in for good measure. You can do this
    > with chicken too, but I think it goes really well with duck.

I had never thought of the idea of garlic slices, but it sounds really good.
I will definitely try it the next time we have roast duck, which we do not
just have at Christmas.

I would like to know how you do the shiitake mushroom stuffing. I am gluten
intolerant, so bread-based stuffings are out for me. That's why we have
wild rice stuffing, with onion and pine nuts.

Donna Evleth
    >

Jenn

In article <bsmsnr$tjv$>,
"Donna Evleth" <> wrote:

    >
    > Dans l'article
    > <1g6olvc.4lov2q1j0m1z4N%>,
    > (David Horne) a écrit :
    >
    >
    > > Do you mean "rice"? I'm quite partial to stuffing duck with shiitake
    > > mushrooms as well. A technique I got from my partner's mother is to
    > > 'stab' a few holes in the bird's breast, and insert thin slices of raw
    > > garlic- I also stuff a few prunes in for good measure. You can do this
    > > with chicken too, but I think it goes really well with duck.
    >
    > I had never thought of the idea of garlic slices, but it sounds really good.
    > I will definitely try it the next time we have roast duck, which we do not
    > just have at Christmas.

you can just slice it up and put it in the cavity if you aren't using an
in bird stuffing also -- lemons are also good stuffed in the cavity --
both lemons and garlic infuse the meat
    >
    > I would like to know how you do the shiitake mushroom stuffing. I am gluten
    > intolerant, so bread-based stuffings are out for me. That's why we have
    > wild rice stuffing, with onion and pine nuts.
    >
    > Donna Evleth
    > >