Dog3 wrote:
> Got back from Straubs and I picked up a fillet of Sole. Yum! It'll
> be baked with lemon and pepper seasoning. I'll have a baked potato
> with no fat sour cream and a tossed green salad. I have some fresh
> broccoli that needs to be used also. I might just throw it into the
> mess.

yum.
< I want a baked potato with sour cream too ! >


--
Gold ODDY Winner, 2002

On Thu, 16 Oct 2003 19:29:17 GMT, Dog3 > wrote:

>Got back from Straubs and I picked up a fillet of Sole. Yum! It'll be
>baked with lemon and pepper seasoning. I'll have a baked potato with no
>fat sour cream and a tossed green salad. I have some fresh broccoli that
>needs to be used also. I might just throw it into the mess.
>
>Michael

My wife and I have tried every brand of fat free sour cream that we
could find and the best I can say for the best of it is "sour milk
jell o." We're using the reduced fat stuff which is somewhat
tolerable, but still can't compare to the real thing.

The fish sounds good though. Steamed fresh broccoli with balsamic
vinegar.

......Alan.


--
Curiosity killed the cat -
lack of it is killing mankind.

Dog3 <dognospam@adjfkdla;not> wrote in
4:

>
> I'm excited. I'm actually having a couple of friends over for dinner,
> for the first time in months. Here's the tentative menu:
>
> Lobster bisque
> Crab stuffed sole
> (side dishes to be determined, depends on what I find at the market)
> Salad, maybe a mayfair dressing
> Traditional cheesecake (Hank's/store bought)
>
> Michael

< delicious sounding recipe snipped >

That sounds wonderful, Michael. Could you part with the Lobster Bisque
recipe? I don't have a good one.

Is that the salad dressing served at the Mayfair Hotel in St. Louis? Sort
of a creamy-style "Caesar" dressing? Delicious!

Thanks,
Wayne

Wayne Boatwright wrote:








>Here's the tentative menu:
>>
>> Lobster bisque
>> Crab stuffed sole
>> (side dishes to be determined, depends on what I find at the market)
>> Salad, maybe a mayfair dressing
>> Traditional cheesecake (Hank's/store bought)
>>
>> Michael
>
>< delicious sounding recipe snipped >
>
>That sounds wonderful, Michael. Could you part with the Lobster Bisque
>recipe? I don't have a good one.
>
>Is that the salad dressing served at the Mayfair Hotel in St. Louis? Sort
>of a creamy-style "Caesar" dressing? Delicious!
>
>Thanks,
>Wayne
====================
Sounds good. What's"mayfair " dressing?
For your cheesecake, sprinkle a lot of cinnamon on top--it's delicious that
way. When I make my own cheesecake, I put the heavy cinnamon layer on top of
the main, bottom layer. Then I put the thin sour cream/sugar/vanilla topping
over it.

Wayne Boatwright wrote:

> Is that the salad dressing served at the Mayfair Hotel in St. Louis? Sort
> of a creamy-style "Caesar" dressing? Delicious!


Yep:


http://www.recipesource.com/side-dis...1/rec0102.html



Brian Rodenborn

Dog3 <dognospam@adjfkdla;not> wrote in
4:

> Wayne Boatwright > deliciously
> posted in :
>
>> Dog3 <dognospam@adjfkdla;not> wrote in
>> 4:
>>
>>>
>>> I'm excited. I'm actually having a couple of friends over for
>>> dinner, for the first time in months. Here's the tentative menu:
>>>
>>> Lobster bisque
>>> Crab stuffed sole
>>> (side dishes to be determined, depends on what I find at the market)
>>> Salad, maybe a mayfair dressing
>>> Traditional cheesecake (Hank's/store bought)
>>>
>>> Michael
>>
>> < delicious sounding recipe snipped >
>>
>> That sounds wonderful, Michael. Could you part with the Lobster
>> Bisque recipe? I don't have a good one.
>>
>> Is that the salad dressing served at the Mayfair Hotel in St. Louis?
>> Sort of a creamy-style "Caesar" dressing? Delicious!
>>
>> Thanks,
>> Wayne
>
> Wayne, I used a bisque recipe I found on foodtv.com. It was very
> good. I don't make lobster bisque often so I don't have a favorite
> recipe yet. The Mayfair dressing is *supposed* to be the original
> Mayfair dressing from the Mayfair in NYC.
>
> Michael
>
>
> Lobster Bisque
> c.1997, M.S. Milliken & S. Feniger, all rights reserved
>
> Recipe Summary
> Prep Time: 15 minutes Cook Time: 1 hour
> Yield: 6 to 8 servings
>
> 2 tablespoons unsalted butter
> 12 shallots, thinly sliced
> 12 mushrooms, thinly sliced
> 1 cup brandy
> 1 cup Madeira
> 6 cups lobster stock
> Beurre Manie:
> 1 tablespoon softened, unsalted butter
> 2 tablespoons flour
> 1 1/2 cups heavy cream
> 1/4 teaspoon fresh lemon juice
> Dash of hot pepper sauce
>
> Melt butter in a large stockpot over medium-high heat. Saute shallots
> until golden, about 3 minutes. Add mushrooms and cook over high heat
> until slightly browned, about 2 additional minutes.
> Remove from heat and add brandy and Madeira reserving 1/4 cup of each
> for final seasoning. Cook over high heat until liquid is reduced by
> half. Add lobster stock and return to a boil. Reduce to a simmer and
> cook, uncovered, 15 to 30 minutes, depending on the strength of your
> stock. (Weaker stocks need to cook longer to concentrate their
> flavors.) Occasionally skim and discard foam that rises to the top.
>
> Make beurre manie by mixing butter and flour with your fingers to form
> a smooth paste. Press onto ends of a whisk.
>
> When broth has a strong, almost salty, lobster flavor, add cream and
> bring it back to a boil, skimming foam occasionally. Then whisk in
> beurre manie until dissolved. Cook an additional 5 minutes over high
> heat, whisking occasionally.
>
> Strain through a fine sieve, pressing with the back of a ladle to
> extract all juices. Season with lemon juice, reserved brandy and
> Madeira, and hot pepper sauce, and serve immediately.
>

Thanks, Michael! This bisque recipe is definitely different than any
I've tried and definitely one I will try. It sounds delicious. Also,
not something that I make often, but a great course for company.

Cheers!
Wayne

Dog3 <dognospam@adjfkdla;not> wrote in
4:

> Default User > deliciously posted in
> :
>
>> Wayne Boatwright wrote:
>>
>>> Is that the salad dressing served at the Mayfair Hotel in St. Louis?
>>> Sort of a creamy-style "Caesar" dressing? Delicious!
>>
>>
>> Yep:
>>
>>
>> http://www.recipesource.com/side-dis...1/rec0102.html
>>
>>
>>
>> Brian Rodenborn
>>
>
> Thanks Brian. The recipe I use is a bit different but close enough.
> It's easy to make and very good.
>
> Michael

I checked the link that Brian posted. Definitely sounds like what I
remember eating a long time ago. I'm glad to have a reference.

Thanks to you both!

Wayne