Subj : Chocolate and Armagnac Sl
To   : Ben Collver
From : Dave Drum
Date : Sat Jan 06 2024 06:27:00

-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Chocolate & Armagnac Slice
 BC>  Categories: English, Dessert
 BC>       Yield: 1 Serving

You might want to add "Booze" to your categories. Armagnac is a fancy
brandy - cousin to cognac.

Armagnac and Cognac are both types of brandy produced in specific 
regions of France. Cognac comes from the Cognac region and Armagnac 
from the Armagnac region. Cognac is double distilled, resulting in a 
smoother, more refined flavor, while Armagnac is single-distilled, 
preserving more robust and rustic characteristics.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cauliflower & Roquefort Soup
 Categories: Soups, Cheese, Vegetables, Booze, Poultry
      Yield: 5 Servings
 
     60 g  Butter
      1 md Onion; chopped
      1 md Cauliflower
      1 lg Boiling potato
      1 l  Chicken broth
      2 tb Snipped chives
    1/2 ts Herbes de Provence
           Few drops liquid pepper
           - seasoning
    237 ml Heavy cream
      2 lg Egg yolks; room temp
     30 ml Armagnac *
    227 g  Roquefort; crumbled
           Chives; garnish
 
  From Food and Wines of France, Inc.
  
  Melt butter in large, heavy Dutch oven over moderately
  high heat and saute onion for 1 minute; cover; sweat
  for 10 minutes.
  
  Meanwhile, halve and core the cauliflower. Reserve some
  flowerets and chop remainder to total about 6 cups.
  
  Peel and dice potato. Add cauliflower and potato to
  Dutch oven; cook, stirring, for 1 minute. Add chicken
  broth, chives, Herbes de Provence and red pepper
  seasoning.
  
  Bring to boil; cover; lower heat and simmer for 10
  minutes, or until vegetables are just tender. Cool
  slightly. Puree all but 355mL mixture in food processor
  or blender in batches; return to pan.
  
  In a small bowl, blend cream, yolks and Armagnac; add
  235mL of the hot soup, beating constantly with wire whip.
  
  Return to pan; add half of crumbled Roquefort. Heat very
  slowly, stirring constantly, until cheese melts and soup
  thickens slightly. Do not allow soup to boil.
  
  Garnish soup with reserved cauliflowerets, crumbled
  Roquefort and chives.
  
  * I substituted some Laird's Applejack which I had on
  hand.
  
  Makes 4 to 6 servings.
  
  Courtesy of Fred Peters.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "Perfection is the enemy of good." -- Dale Shipp
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