Monte the chief

"Julianne" wrote in message
news:Cosdb.4441$k74.1207@lakeread05...
In the south we make a roux for everthing - a one beer roux, two beer,
etc.
A three beer roux is really dark A traditional roux involves using oil
and
flour. Those of us who really don't need extra calories have found that
baking flour has the same effect. Spread flour thin over a baking sheet
and
bake in a medium oven until the flour begins to turn color (usually one or
two beers) stirring frequently. Store in a jar and add to sauces to
thicken. The heated flour 'accepts' more liquid and makes for a nice
sauce.

Thanks for the suggestion! I was wondering how to do a roux w/o butter and
this is a great idea.

I love Emeril, as well. We have several of his resturaunts here in
Louisiana - NOLA's, Emeril's etc. His recipes are a tad complicated at
times but he is most entertaining.

I love Emeril too and I've had a lot of success with his recipes, in spite
of the complications. I am going to work on modifications to some of our
favorites to comply better with my new WOE, and some I'll just leave alone
and make them for times when we just want to be decadent

We're taking our first trip to New Orleans next summer and we're looking
forward to having dinner at NOLA (I'll be calling months in advance for
reservations!)

Jenn

On Sat, 27 Sep 2003 22:31:39 GMT, "Cat" wrote:

Hey, Monte,

Thanks for the great ideas. We'll all be chefs if you keep supplying us with
healthy tips.

Thank you for you kind words. I have found that each person comes from
a culture of their kinfolks. And there are so many wonderful recipes
among us all. I love to learn new ones. And I think it would be a
great idea if people here could share some of their favorite ones.
If one learns to take out the sugar, oils and grease from them we can
have some healthy recipes here.

Come on ladies.. I know you have some recipes!

I started dating about three years ago. (I am a nine year widower) and
I have found myself sitting with some ladies at their kitchen table
and going through their recipes in their little recipe boxes. (index
cards) I tell them they better watch out for me. I am after their
recipes. Smile.

Cooking isn't that difficult. It is something one learns as they do
it. I remember when I first began to cook. (I cooked years before I
went to cooking school) and I was assigned to cook three seven inch
pancakes for 3000 people. I began at three a.m. and cooked until ten
a.m. seven hours of nothing but cooking pancakes.
At the end of that one assignment I had cooked 9000 pancakes.
I had cooked more pancakes that one morning than most house wives cook
in their entire life time. Smile.

At the college I work for there are students who come into the kitchen
as cook's helpers. I have learned many neat little tips from these
girl students as some of them have been helping their mothers and
grand mothers cook at home.

One of the best tips I have ever had from one of them. was how to cook
Angel haired rice noodles. (or pasta)
For years I would attempt to cook it and it would fall to pieces
within seconds of hitting the hot water.. I just couldn't get it
right. (I didn't have too many opportunities to fix it )

One day in the college kitchen they assigned a young chinese girl to
help me (she was a student from china) and we were working together
and talking. I asked her about the angel hair noodles (it is very
thin) and she told me. Her grandmother didn't cook them she soaked
them. I said what? She said. "you take some cold or warm water and you
soak the noodles in there. In a few minutes the noodles get soft. you
then wait until it is serving time and you put some noodles in a col
lander and run hot water through them to bring them to the temperature
you want.

I have used that way of cooking them ever since.. and it works
perfectly.. This girl does not know how to cook. But she watched her
grandmother. Smile.

Live and learn... yes?

Monte

"Jennifer Austin" wrote in message
...

"Julianne" wrote in message
news:Cosdb.4441$k74.1207@lakeread05...
In the south we make a roux for everthing - a one beer roux, two beer,
etc.
A three beer roux is really dark A traditional roux involves using oil
and
flour. Those of us who really don't need extra calories have found that
baking flour has the same effect. Spread flour thin over a baking sheet
and
bake in a medium oven until the flour begins to turn color (usually one
or
two beers) stirring frequently. Store in a jar and add to sauces to
thicken. The heated flour 'accepts' more liquid and makes for a nice
sauce.

Thanks for the suggestion! I was wondering how to do a roux w/o butter
and
this is a great idea.

I love Emeril, as well. We have several of his resturaunts here in
Louisiana - NOLA's, Emeril's etc. His recipes are a tad complicated at
times but he is most entertaining.

I love Emeril too and I've had a lot of success with his recipes, in spite
of the complications. I am going to work on modifications to some of our
favorites to comply better with my new WOE, and some I'll just leave alone
and make them for times when we just want to be decadent

We're taking our first trip to New Orleans next summer and we're looking
forward to having dinner at NOLA (I'll be calling months in advance for
reservations!)

Jenn

Don't stop with NOLA's for heaven's sake! If you want to spend real money
Commander's Palace is wonderful. I believe it is the restaurant that Emeril
started with. I could be wrong. All the Brennan's places are good but my
favorite is Mr. B's Bistro on Royal street across from the Royal Sonesta
hotel. They only set aside 1/3rd of their tables for reservations so you
can almost always get a table even if you have to wait. (Hint: if the wait
is very long, put your name on the list and go across the street to the
Carosel bar in the Royal Sonesta for a quick drink).

The best pizza in the world is sold at Mona Lisa pizza and the very best
po-boys are at Cafe Masparo (sp??). Cafe DuMonde has wonderful cafe au
lait and beignet's. I live too close to New Orleans to enjoy that treat
every time I am there but it is nice treat once in a blue moon.

There is a Del Monico's if you like steak and the street food is always fun
as well. Copeland's used to have a great reputation but I find they use too
much something (MSG?) in their food that weighs you down or puffs you up!

Wherever you go, do not feel obligated to eat everything on your plate. The
locals are known for over the top servings! I always visualize about half
of my dinner and stop there for a few minutes. If your hotel has a fridge
and microwave, you can get breakfast off your dinner plate.

Oh, and plan on having lots of coffee shipped back to your home. Once you
drink our coffee, you find everything else anemic.

j

On Sat, 27 Sep 2003 19:41:17 -0400, "SnugBear"
wrote:

You can make white sauce without butter!!?? Who knew?

yes.. back in Kentucky.. where I am from and lived most of my life.
We have a special treat for the young 'ins..

I am not suggesting this for dieters.. but to give you an idea how one
can make a sauce without grease..

You put some milk in a pan.. under a low heat and you add chocolate
syrup until you get the taste you want. slowly bring that milk to a
simmer, (best use a double boiler, put one small pan in a large pan
which has some boiling water in it) add some corn starch and thicken
it.

Pour that on some busted open cat head biscuits. and watch those young
'ins tare it up.

It is one of the most requested items my grandchildren ask from me
when I visit them. It is called "chocolate gravy and biscuits."

Cat head biscuit equals.... on regular made biscuit four inches wide
by three inches high. It is not made out of a cat. I say this because
I gave that recipe to someone once and they stared at me and asked:
"You make biscuits from a cat's head?"... smile..

Thanks for you kind remarks..

Monte

On Sat, 27 Sep 2003 22:40:59 -0400, "roxan"
wrote:

Thanks Monte for all the great ideas. I will give them a try. I use wine in
my cooking for sauces but sometimes don't know whether to use a white wine
or red one. I did a cream sauce the other day with a little white wine and
couple table spoons of half and half over chicken that wasn't too bad once
it was reduced a little. Again thanks for responding to my request.

Don't mention it Roxan.. I enjoy cooking and recipes. I often sit and
just read cook books recipes.. I look at the things in it and imagine
what they might be like. I often take a recipe and take it a part in
my mind and put it back together in the way I would like it.

I find there are seasonings I like and ones I don't care for and if I
find a recipe I think is interesting. I look at the list of things in
it.
I do not look at the amount suggested.. I season myself for the taste
I want to create.

If I don't like some item suggested I omit it and might add one or two
of my own.

Once you realize the point that any recipe is merely a suggestion then
you can go into them with a better mind to create an item you might
really like.

I find the Asians seem to have some endless recipes which I can
convert into a healthy entree or side item. They are rich in making
vegetables their main stable of food. Use them and some brown rice you
can come up with many ideas..

I found one a few months ago. I really liked.. you take yellow and
green squash and carrots you slice it sideways on one of those hand
held shredders or mandolins..
Only you slice them long ways instead of across. It makes these
wonderfully length ling thin slices. You then steam those veggies a
few minutes.
Then add some small diced red peppers for some added color.
and you fix a simple white sauce and season it with what you like..
Mix the sauce and veggies together.. not too thick so that you hide
the colors of the veggies.. but just enough to kick up the taste..

You take some brown rice or whole wheat pasta... Put that on the plate
and then pile the veggie/sauce on top..
It is a wonderful light entree and it is pretty to look at..

In school they keep pushing "presentation" and it really makes a great
difference.. The looks of a food really matters. I look for colors to
add when I can.

I took fifty left over backed chicken breast last week at the college
and heated them in the oven... I took some low fat slices of spiced
white cheese and cut them in half, laid one on each piece of chicken
breast..I then took a few green and red bell peppers.. I diced those
peppers up into the smallest squares I could with my knife. I then
sprinkled those red and green pieces of sweet peppers on top of the
cheese and put them back into a low oven until the cheese melted some.
They looked like a christmas treat. smile.. very pretty.



Monte..

"Julianne" wrote in message
news:d_Bdb.4465$k74.3919@lakeread05...

"Jennifer Austin" wrote in message
...

"Julianne" wrote in message
news:Cosdb.4441$k74.1207@lakeread05...
In the south we make a roux for everthing - a one beer roux, two beer,
etc.
A three beer roux is really dark A traditional roux involves using
oil
and
flour. Those of us who really don't need extra calories have found
that
baking flour has the same effect. Spread flour thin over a baking
sheet
and
bake in a medium oven until the flour begins to turn color (usually
one
or
two beers) stirring frequently. Store in a jar and add to sauces to
thicken. The heated flour 'accepts' more liquid and makes for a nice
sauce.

Thanks for the suggestion! I was wondering how to do a roux w/o butter
and
this is a great idea.

I love Emeril, as well. We have several of his resturaunts here in
Louisiana - NOLA's, Emeril's etc. His recipes are a tad complicated
at
times but he is most entertaining.

I love Emeril too and I've had a lot of success with his recipes, in
spite
of the complications. I am going to work on modifications to some of
our
favorites to comply better with my new WOE, and some I'll just leave
alone
and make them for times when we just want to be decadent

We're taking our first trip to New Orleans next summer and we're looking
forward to having dinner at NOLA (I'll be calling months in advance for
reservations!)

Jenn

Don't stop with NOLA's for heaven's sake! If you want to spend real money
Commander's Palace is wonderful. I believe it is the restaurant that
Emeril
started with. I could be wrong. All the Brennan's places are good but my
favorite is Mr. B's Bistro on Royal street across from the Royal Sonesta
hotel. They only set aside 1/3rd of their tables for reservations so you
can almost always get a table even if you have to wait. (Hint: if the
wait
is very long, put your name on the list and go across the street to the
Carosel bar in the Royal Sonesta for a quick drink).

The best pizza in the world is sold at Mona Lisa pizza and the very best
po-boys are at Cafe Masparo (sp??). Cafe DuMonde has wonderful cafe au
lait and beignet's. I live too close to New Orleans to enjoy that treat
every time I am there but it is nice treat once in a blue moon.

There is a Del Monico's if you like steak and the street food is always
fun
as well. Copeland's used to have a great reputation but I find they use
too
much something (MSG?) in their food that weighs you down or puffs you up!

Wherever you go, do not feel obligated to eat everything on your plate.
The
locals are known for over the top servings! I always visualize about half
of my dinner and stop there for a few minutes. If your hotel has a fridge
and microwave, you can get breakfast off your dinner plate.

Oh, and plan on having lots of coffee shipped back to your home. Once you
drink our coffee, you find everything else anemic.

j
As much as I loved visiting New Orleans I don't think you'll ever be able to
make me like that coffeeG

Beverly

"Julianne" wrote in message
news:d_Bdb.4465$k74.3919@lakeread05...

Don't stop with NOLA's for heaven's sake! If you want to spend real money
Commander's Palace is wonderful. I believe it is the restaurant that
Emeril
started with. I could be wrong. All the Brennan's places are good but my
favorite is Mr. B's Bistro on Royal street across from the Royal Sonesta
hotel. They only set aside 1/3rd of their tables for reservations so you
can almost always get a table even if you have to wait. (Hint: if the
wait
is very long, put your name on the list and go across the street to the
Carosel bar in the Royal Sonesta for a quick drink).

The best pizza in the world is sold at Mona Lisa pizza and the very best
po-boys are at Cafe Masparo (sp??). Cafe DuMonde has wonderful cafe au
lait and beignet's. I live too close to New Orleans to enjoy that treat
every time I am there but it is nice treat once in a blue moon.

There is a Del Monico's if you like steak and the street food is always
fun
as well. Copeland's used to have a great reputation but I find they use
too
much something (MSG?) in their food that weighs you down or puffs you up!

Wherever you go, do not feel obligated to eat everything on your plate.
The
locals are known for over the top servings! I always visualize about half
of my dinner and stop there for a few minutes. If your hotel has a fridge
and microwave, you can get breakfast off your dinner plate.

Oh, and plan on having lots of coffee shipped back to your home. Once you
drink our coffee, you find everything else anemic.

j

Thanks for the tips. I'll be in touch before next June for updates. Even
though New Orleans is a fantastic food town, the tentative plan is not to
eat our way through the city like we've done on trips in the past, but
instead to moderate and stick to our WOE the majority of the time. We
planned to go to NOLA for years now as our pilgrimage to Emeril, just like
the next summer when we go to Philly (I have an annual conference that is in
a different city every summer) we will make the pilgrimage to Morimoto's if
it's still in business.

We went to Seattle this summer and shipped back a lot of coffee.

Jenn

"roxan" wrote in message
...
Monte,
I have been following your story on another thread and was wondering if
you
could give us some tips on creating some good healthy sauces to put over
meat and veggies. This seems to be a problem for me since I don't like
plain
veggies or meat without some dressing on them. Not that I eat a lot gravy
or
fat but sometimes it is nice to have some other flavor with a dish without
adding a lot of fat. Your help would be appreciated.
Roxan

Salsa is my favorite condiment/sauce. It can accompany nearly every type of
meat and veggies.

Martha

On Sun, 28 Sep 2003 19:29:02 GMT, "MH"
wrote:


Salsa is my favorite condiment/sauce. It can accompany nearly every type of
meat and veggies.

Yes.. I love Salsa. and I use it often... I can have it for my baked
potatoe.. my salad, my vegetables.. it is low in calories and has a
wonderful flavor.. I usually make my own, but I find the store one
just as good.. I like to keep the hot sauce out of it, until I go to
eat, I sometimes want it spicey... other times not..

Monte

"Montgomery Hounchell" wrote in message
...
On Sun, 28 Sep 2003 19:29:02 GMT, "MH"
wrote:


Salsa is my favorite condiment/sauce. It can accompany nearly every type
of
meat and veggies.

Yes.. I love Salsa. and I use it often... I can have it for my baked
potatoe.. my salad, my vegetables.. it is low in calories and has a
wonderful flavor.. I usually make my own, but I find the store one
just as good.. I like to keep the hot sauce out of it, until I go to
eat, I sometimes want it spicey... other times not..

Monte

Yep! Very lowcal and very high in flavor. Plus, I'm a nut for chiles. Hot,
hot, hot!!! : ) I do try to make my own, like tonight. I made grilled ahi
tuna with salsa and mixed sauteed veggies (collard greens, broccoli,
mushrooms) on the side. Yumm!!

And, as you said, sometimes I buy the canned. I like Herdoz brand. Theirs is
pretty close to mine.

Martha