Hey Dad - I'm planning my menu for the next two weeks - and I have a couple of
dishes I'm looking for a complementary side dish for - can you think of
anything?

Corned Beef Sandwiches (like you make with the deli mustard)

French Dip Sandwiches

bbq Chicken Sandwiches

I'd like to stay away from French fries or tater tots.

Dayna

Dimitri wrote:

> Hey Dad - I'm planning my menu for the next two weeks - and I have a
> couple of dishes I'm looking for a complementary side dish for - can you
> think of anything?
>
> Corned Beef Sandwiches (like you make with the deli mustard)
>
> French Dip Sandwiches
>
> bbq Chicken Sandwiches
>
> I'd like to stay away from French fries or tater tots.
>
> Dayna

Cole slaw for the Corned Beef and/or BBQ.

Corn-on-the-cobb for the BBQ.

How about seasoned oven-fries for the French Dip?

---jkb


--
"We're having lasagna. There is a recipe in the back
of a Rice Krispies box."
-- Jamie Buchman

Dayna wrote:

> Hey Dad - I'm planning my menu for the next two weeks - and I have a
> couple of dishes I'm looking for a complementary side dish for - can you
> think of anything?
>
> Corned Beef Sandwiches (like you make with the deli mustard)
>
> French Dip Sandwiches
>
> bbq Chicken Sandwiches
>
> I'd like to stay away from French fries or tater tots.


I don't care for cole slaw by itself, but it would go well with all those
sandwiches. Potato salad would be another good option. If you want
something hot, you could go with some kind of white bean soup.

Bob

On Fri, 12 Aug 2005 18:33:54 GMT, "Dimitri" >
wrote:

>Hey Dad - I'm planning my menu for the next two weeks - and I have a couple of
>dishes I'm looking for a complementary side dish for - can you think of
>anything?
>
>Corned Beef Sandwiches (like you make with the deli mustard)
>
>French Dip Sandwiches
>
>bbq Chicken Sandwiches
>
>I'd like to stay away from French fries or tater tots.
>
>Dayna
>
>
Cole slaw for the corned beef ... or perhaps a chilled beet salad

Maybe that pea & cashew salad for the bbq chicken, or a how about a
black bean & corn salad

French dips beg for fries IMO

TammyM

Dimitri wrote:
> Hey Dad - I'm planning my menu for the next two weeks - and I have a couple of
> dishes I'm looking for a complementary side dish for - can you think of
> anything?
>
> Corned Beef Sandwiches (like you make with the deli mustard)
>
> French Dip Sandwiches
>
> bbq Chicken Sandwiches
>
> I'd like to stay away from French fries or tater tots.
>
> Dayna
>
>


some summer sides:

pasta salad (with chopped red onion, green pepper, black beans,
and a garlicky mayo or oil-vinegar dressing)
insalata caprese
sliced cucumbers and onions in sour cream or yogurt
shredded carrot and raisin salad (pineapple optional)
three bean salad
corn relish
sweet corn
shredded jicama in an oil-vinegar dressing
fruit salad
melon balls with minted simple syrup

(my brain is tired)

gloria p

"Dimitri" > wrote in message
. ..
> Hey Dad - I'm planning my menu for the next two weeks - and I have a
> couple of dishes I'm looking for a complementary side dish for - can you
> think of anything?
>
> Corned Beef Sandwiches (like you make with the deli mustard)

Cole slaw would be good.


>
> French Dip Sandwiches

Cut up a tomato in lkarge chunks. Season with oregano and basi., add some
mozzarella cheese, drizzle iwth olive oil

>
> bbq Chicken Sandwiches

Cucumber salad

I'm glad I could be a part of your menu planning. Thanks for asking.

Spaghetti salad with grated carrots, finely chopped green pepper, dill,
garlic and mayo/sour cream dressing.

Warm new potato salad with olive oil, apple cider vinegar, green
onions, tomato and bacon.

BLT salad with Bacon, Lettuce and or Baby Spinach, Tomato and avocado.
Caper garlic vinaigrette.

Pasta salad with the BLT ingredients

Hi everyone,

This is my first post to the group, and I'm hoping someone may be able to
help.

My father used to be a manager at Le Biftheque (http://www.lebiftheque.com)
about ten years or so ago, when the restaurant was in the states (I think
they are only in Canada now). The restaurant has the most wonderful dessert
I've ever had, called Millefeuille. My father cannot remember the recipe
for the dessert, he used to know it by heart but as he's gotten older he can
no longer remember it. His birthday is coming up and I would love to make
it for him, as it was a family favorite of ours when I was younger.

I remember some things that were in this dessert: it had two layers of
graham crackers (one bottom layer and one on the top), two layers of a cream
or pudding (yellow and white), a top and on top of the graham crackers on
the top there was white icing drizzled with chocolate. It looks a lot like
a Napoleon but this dessert definitely tasted a lot different and it was
much better. I've tried to wing it, not follow a specific recipe and make
it from memory, but I always fail miserably.

If anyone knows how to make this, I would love to have the recipe.

Thanks
Carrie

Oops, instead of just posting to the group I replied to a thread, sorry
about that.

On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in rec.food.cooking:

> Hi everyone,
>
> This is my first post to the group, and I'm hoping someone may be able
> to help.
>
> My father used to be a manager at Le Biftheque
> (http://www.lebiftheque.com) about ten years or so ago, when the
> restaurant was in the states (I think they are only in Canada now). The
> restaurant has the most wonderful dessert I've ever had, called
> Millefeuille. My father cannot remember the recipe for the dessert, he
> used to know it by heart but as he's gotten older he can no longer
> remember it. His birthday is coming up and I would love to make it for
> him, as it was a family favorite of ours when I was younger.
>
> I remember some things that were in this dessert: it had two layers of
> graham crackers (one bottom layer and one on the top), two layers of a
> cream or pudding (yellow and white), a top and on top of the graham
> crackers on the top there was white icing drizzled with chocolate. It
> looks a lot like a Napoleon but this dessert definitely tasted a lot
> different and it was much better. I've tried to wing it, not follow a
> specific recipe and make it from memory, but I always fail miserably.
>
> If anyone knows how to make this, I would love to have the recipe.
>
> Thanks
> Carrie

This seems to be almost exactly what you are looking for.

"MILLE FEUILLE"
2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
1 box graham crackers
1 pt. heavy whipping cream
6-8 oz. chocolate chips

Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to box
directions. Slowly pour pudding over crackers. Cover pudding with graham
cracker layer. Beat whipping cream, then cover over graham cracker. Melt
chocolate chips, then sprinkle melted chocolate over whipped cream. Chill
1-2 hours before serving.



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Wayne Boatwright" > wrote in message
...
> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
> rec.food.cooking:
>
>> Hi everyone,
>>
>> This is my first post to the group, and I'm hoping someone may be
>> able
>> to help.
>>
>> My father used to be a manager at Le Biftheque
>> (http://www.lebiftheque.com) about ten years or so ago, when the
>> restaurant was in the states (I think they are only in Canada now).
>> The
>> restaurant has the most wonderful dessert I've ever had, called
>> Millefeuille. My father cannot remember the recipe for the dessert,
>> he
>> used to know it by heart but as he's gotten older he can no longer
>> remember it. His birthday is coming up and I would love to make it
>> for
>> him, as it was a family favorite of ours when I was younger.
>>
>> I remember some things that were in this dessert: it had two layers
>> of
>> graham crackers (one bottom layer and one on the top), two layers of
>> a
>> cream or pudding (yellow and white), a top and on top of the graham
>> crackers on the top there was white icing drizzled with chocolate.
>> It
>> looks a lot like a Napoleon but this dessert definitely tasted a lot
>> different and it was much better. I've tried to wing it, not follow
>> a
>> specific recipe and make it from memory, but I always fail miserably.
>>
>> If anyone knows how to make this, I would love to have the recipe.
>>
>> Thanks
>> Carrie
>
> This seems to be almost exactly what you are looking for.
>
> "MILLE FEUILLE"
> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
> 1 box graham crackers
> 1 pt. heavy whipping cream
> 6-8 oz. chocolate chips
>
> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
> box
> directions. Slowly pour pudding over crackers. Cover pudding with
> graham
> cracker layer. Beat whipping cream, then cover over graham cracker.
> Melt
> chocolate chips, then sprinkle melted chocolate over whipped cream.
> Chill
> 1-2 hours before serving.

MILLE FEUILLE means a thousand leaves and was made with very flaky
pastry (like filo) I have never seen your recipe Wayne

On Sat 13 Aug 2005 01:26:32a, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
>> rec.food.cooking:
>>
>>> Hi everyone,
>>>
>>> This is my first post to the group, and I'm hoping someone may be
>>> able to help.
>>>
>>> My father used to be a manager at Le Biftheque
>>> (http://www.lebiftheque.com) about ten years or so ago, when the
>>> restaurant was in the states (I think they are only in Canada now).
>>> The
>>> restaurant has the most wonderful dessert I've ever had, called
>>> Millefeuille. My father cannot remember the recipe for the dessert,
>>> he used to know it by heart but as he's gotten older he can no longer
>>> remember it. His birthday is coming up and I would love to make it
>>> for him, as it was a family favorite of ours when I was younger.
>>>
>>> I remember some things that were in this dessert: it had two layers
>>> of graham crackers (one bottom layer and one on the top), two layers
>>> of a cream or pudding (yellow and white), a top and on top of the
>>> graham crackers on the top there was white icing drizzled with
>>> chocolate. It
>>> looks a lot like a Napoleon but this dessert definitely tasted a lot
>>> different and it was much better. I've tried to wing it, not follow
>>> a specific recipe and make it from memory, but I always fail
>>> miserably.
>>>
>>> If anyone knows how to make this, I would love to have the recipe.
>>>
>>> Thanks
>>> Carrie
>>
>> This seems to be almost exactly what you are looking for.
>>
>> "MILLE FEUILLE"
>> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
>> 1 box graham crackers
>> 1 pt. heavy whipping cream
>> 6-8 oz. chocolate chips
>>
>> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
>> box directions. Slowly pour pudding over crackers. Cover pudding with
>> graham cracker layer. Beat whipping cream, then cover over graham
>> cracker. Melt
>> chocolate chips, then sprinkle melted chocolate over whipped cream.
>> Chill
>> 1-2 hours before serving.
>
> MILLE FEUILLE means a thousand leaves and was made with very flaky
> pastry (like filo) I have never seen your recipe Wayne

You're absolutely right. The recipe I posted was one I had found on the
web, but no personal attrib. available. I've never made it, but it met the
OPs request. I suppose some folks might really like it. I doubt that I
would care for it very much,as I'm not overly fond of graham crackers or
boxed puddings.

I've also seen Mille Feuille made with pre-baked puff pastry. It can be a
lovely dessert with a homemade pastry cream filling.

Cheers!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Wayne Boatwright" > wrote in message
...
> On Sat 13 Aug 2005 01:26:32a, Ophelia wrote in rec.food.cooking:
>> MILLE FEUILLE means a thousand leaves and was made with very flaky
>> pastry (like filo) I have never seen your recipe Wayne
>
> You're absolutely right. The recipe I posted was one I had found on
> the
> web, but no personal attrib. available. I've never made it, but it
> met the
> OPs request. I suppose some folks might really like it. I doubt that
> I
> would care for it very much,as I'm not overly fond of graham crackers
> or
> boxed puddings.
>
> I've also seen Mille Feuille made with pre-baked puff pastry. It can
> be a
> lovely dessert with a homemade pastry cream filling.

It is indeed

Wayne Boatwright wrote on 12 Aug 2005 in rec.food.cooking

> This seems to be almost exactly what you are looking for.
>
> "MILLE FEUILLE"
> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
> 1 box graham crackers
> 1 pt. heavy whipping cream
> 6-8 oz. chocolate chips
>
> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according
> to box directions. Slowly pour pudding over crackers. Cover pudding
> with graham cracker layer. Beat whipping cream, then cover over
> graham cracker. Melt chocolate chips, then sprinkle melted chocolate
> over whipped cream. Chill 1-2 hours before serving.
>
>
>
>

This is good. But using lemon pudding instead of vanilla is better.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On 13 Aug 2005 10:46:15 +0200, Wayne Boatwright
> wrote:

>On Sat 13 Aug 2005 01:26:32a, Ophelia wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
>>> rec.food.cooking:
<snip>
>>>> If anyone knows how to make this, I would love to have the recipe.
>>>>
>>>> Thanks
>>>> Carrie
>>>
>>> This seems to be almost exactly what you are looking for.
>>>
>>> "MILLE FEUILLE"
>>> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
>>> 1 box graham crackers
>>> 1 pt. heavy whipping cream
>>> 6-8 oz. chocolate chips
>>>
>>> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
>>> box directions. Slowly pour pudding over crackers. Cover pudding with
>>> graham cracker layer. Beat whipping cream, then cover over graham
>>> cracker. Melt
>>> chocolate chips, then sprinkle melted chocolate over whipped cream.
>>> Chill
>>> 1-2 hours before serving.
>>
>> MILLE FEUILLE means a thousand leaves and was made with very flaky
>> pastry (like filo) I have never seen your recipe Wayne
>
>You're absolutely right. The recipe I posted was one I had found on the
>web, but no personal attrib. available. I've never made it, but it met the
>OPs request. I suppose some folks might really like it. I doubt that I
>would care for it very much,as I'm not overly fond of graham crackers or
>boxed puddings.

This is a type of "refrigerator cake" that is/was common in the summer
when I was growing up. During refrigeration the whole thing comes
together. I haven't tried this one, but as I like pudding and graham
crackers, it sounds interesting.

Another refrigerator cake:

Mix together-
1 angel food cake torn into pieces
vanilla pudding
drained fruit cocktail.

Place in a 9x13 sheet pan. Cover with whipped cream. Refrigerate a
couple of hours. The cake will absorb moisture from the pudding and
the whole thing coalesces.

It's very nice in the summer. think that if I made this nowadays,
I'd use pineapple instead of fruit cocktail.

Sue(tm)
Lead me not into temptation... I can find it myself!

On Sat 13 Aug 2005 02:51:34a, Mr Libido Incognito wrote in
rec.food.cooking:

> Wayne Boatwright wrote on 12 Aug 2005 in rec.food.cooking
>
>> This seems to be almost exactly what you are looking for.
>>
>> "MILLE FEUILLE"
>> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
>> 1 box graham crackers
>> 1 pt. heavy whipping cream
>> 6-8 oz. chocolate chips
>>
>> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according
>> to box directions. Slowly pour pudding over crackers. Cover pudding
>> with graham cracker layer. Beat whipping cream, then cover over
>> graham cracker. Melt chocolate chips, then sprinkle melted chocolate
>> over whipped cream. Chill 1-2 hours before serving.
>>
>>
>>
>>
>
> This is good. But using lemon pudding instead of vanilla is better.
>

Yes, I imagine it would be. Reminds me of Lemon Ice Box Pie which I've
always liked. The recipe I posted I don't personally care for, although it
seemed to be what the OP wanted. I don't like graham crackers and vanilla
pudding together.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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On Sat 13 Aug 2005 04:42:21a, Curly Sue wrote in rec.food.cooking:

> On 13 Aug 2005 10:46:15 +0200, Wayne Boatwright
> > wrote:
>
>>On Sat 13 Aug 2005 01:26:32a, Ophelia wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
>>>> rec.food.cooking:
> <snip>
>>>>> If anyone knows how to make this, I would love to have the recipe.
>>>>>
>>>>> Thanks
>>>>> Carrie
>>>>
>>>> This seems to be almost exactly what you are looking for.
>>>>
>>>> "MILLE FEUILLE"
>>>> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
>>>> 1 box graham crackers
>>>> 1 pt. heavy whipping cream
>>>> 6-8 oz. chocolate chips
>>>>
>>>> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
>>>> box directions. Slowly pour pudding over crackers. Cover pudding with
>>>> graham cracker layer. Beat whipping cream, then cover over graham
>>>> cracker. Melt
>>>> chocolate chips, then sprinkle melted chocolate over whipped cream.
>>>> Chill
>>>> 1-2 hours before serving.
>>>
>>> MILLE FEUILLE means a thousand leaves and was made with very flaky
>>> pastry (like filo) I have never seen your recipe Wayne
>>
>>You're absolutely right. The recipe I posted was one I had found on the
>>web, but no personal attrib. available. I've never made it, but it met
>>the OPs request. I suppose some folks might really like it. I doubt
>>that I would care for it very much,as I'm not overly fond of graham
>>crackers or boxed puddings.
>
> This is a type of "refrigerator cake" that is/was common in the summer
> when I was growing up. During refrigeration the whole thing comes
> together. I haven't tried this one, but as I like pudding and graham
> crackers, it sounds interesting.
>
> Another refrigerator cake:
>
> Mix together-
> 1 angel food cake torn into pieces
> vanilla pudding
> drained fruit cocktail.
>
> Place in a 9x13 sheet pan. Cover with whipped cream. Refrigerate a
> couple of hours. The cake will absorb moisture from the pudding and
> the whole thing coalesces.
>
> It's very nice in the summer. think that if I made this nowadays,
> I'd use pineapple instead of fruit cocktail.

Hmm... That sounds sort of like a summer pudding. I love angel food cake.
I bet it would also be good made with fresh berries.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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One time on Usenet, "Ophelia" > said:
> "Wayne Boatwright" > wrote in message
> ...
> > On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
> > rec.food.cooking:

<snip>

> >> The
> >> restaurant has the most wonderful dessert I've ever had, called
> >> Millefeuille.

<snip>

> >> I remember some things that were in this dessert: it had two layers
> >> of graham crackers (one bottom layer and one on the top), two layers
> >> of a cream or pudding (yellow and white), a top and on top of the
> >> graham crackers on the top there was white icing drizzled with
> >> chocolate. It looks a lot like a Napoleon but this dessert
> >> definitely tasted a lot different and it was much better. I've
> >> tried to wing it, not follow a specific recipe and make it from
> >> memory, but I always fail miserably.

> > This seems to be almost exactly what you are looking for.
> >
> > "MILLE FEUILLE"
> > 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
> > 1 box graham crackers
> > 1 pt. heavy whipping cream
> > 6-8 oz. chocolate chips
> >
> > Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
> > box directions. Slowly pour pudding over crackers. Cover pudding with
> > graham cracker layer. Beat whipping cream, then cover over graham cracker.
> > Melt chocolate chips, then sprinkle melted chocolate over whipped cream.
> > Chill 1-2 hours before serving.
>
> MILLE FEUILLE means a thousand leaves and was made with very flaky
> pastry (like filo) I have never seen your recipe Wayne

That explains why this thread keeps making me think of milfoil:

http://www.boatwashington.org/milfoil.htm

Although Wayne's recipe sure sounds good... :-)

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

"Wayne Boatwright" > wrote in message
...
> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in rec.food.cooking:
>
>> Hi everyone,
>>
>> This is my first post to the group, and I'm hoping someone may be able
>> to help.
>>
>> My father used to be a manager at Le Biftheque
>> (http://www.lebiftheque.com) about ten years or so ago, when the
>> restaurant was in the states (I think they are only in Canada now). The
>> restaurant has the most wonderful dessert I've ever had, called
>> Millefeuille. My father cannot remember the recipe for the dessert, he
>> used to know it by heart but as he's gotten older he can no longer
>> remember it. His birthday is coming up and I would love to make it for
>> him, as it was a family favorite of ours when I was younger.
>>
>> I remember some things that were in this dessert: it had two layers of
>> graham crackers (one bottom layer and one on the top), two layers of a
>> cream or pudding (yellow and white), a top and on top of the graham
>> crackers on the top there was white icing drizzled with chocolate. It
>> looks a lot like a Napoleon but this dessert definitely tasted a lot
>> different and it was much better. I've tried to wing it, not follow a
>> specific recipe and make it from memory, but I always fail miserably.
>>
>> If anyone knows how to make this, I would love to have the recipe.
>>
>> Thanks
>> Carrie
>
> This seems to be almost exactly what you are looking for.
>
> "MILLE FEUILLE"
> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
> 1 box graham crackers
> 1 pt. heavy whipping cream
> 6-8 oz. chocolate chips
>
> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to box
> directions. Slowly pour pudding over crackers. Cover pudding with graham
> cracker layer. Beat whipping cream, then cover over graham cracker. Melt
> chocolate chips, then sprinkle melted chocolate over whipped cream. Chill
> 1-2 hours before serving.
>
>
>
> --
> Wayne Boatwright *¿*
>
What a horrible murder of a wonderful pastry! Mille-feuilles are made with
puff pastry.

Mille-feuilles are a type of pastry consisting of two thin sheets of pastry
laid on top of each other like a sandwich with jam and cream spread on the
inside and a thin layer of icing (usually lemon icing) on top.

The word mille-feuille means thousand leaves in French

MoM wrote:

> What a horrible murder of a wonderful pastry! Mille-feuilles are made with
> puff pastry.
>
> Mille-feuilles are a type of pastry consisting of two thin sheets of pastry
> laid on top of each other like a sandwich with jam and cream spread on the
> inside and a thin layer of icing (usually lemon icing) on top.
>
> The word mille-feuille means thousand leaves in French

I hear ya. I can imagine a delightful yet less cloyingly sweet dessert
if made with pastry and pastry cream. Simple and yet elegant.
But my real question is: how do you pronounce that "feuille" part?
Goomba (The French Drop Out)

On Sat 13 Aug 2005 02:06:04p, MoM wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in rec.food.cooking:
>>
>>> Hi everyone,
>>>
>>> This is my first post to the group, and I'm hoping someone may be able
>>> to help.
>>>
>>> My father used to be a manager at Le Biftheque
>>> (http://www.lebiftheque.com) about ten years or so ago, when the
>>> restaurant was in the states (I think they are only in Canada now).
>>> The restaurant has the most wonderful dessert I've ever had, called
>>> Millefeuille. My father cannot remember the recipe for the dessert,
>>> he used to know it by heart but as he's gotten older he can no longer
>>> remember it. His birthday is coming up and I would love to make it
>>> for him, as it was a family favorite of ours when I was younger.
>>>
>>> I remember some things that were in this dessert: it had two layers of
>>> graham crackers (one bottom layer and one on the top), two layers of a
>>> cream or pudding (yellow and white), a top and on top of the graham
>>> crackers on the top there was white icing drizzled with chocolate. It
>>> looks a lot like a Napoleon but this dessert definitely tasted a lot
>>> different and it was much better. I've tried to wing it, not follow a
>>> specific recipe and make it from memory, but I always fail miserably.
>>>
>>> If anyone knows how to make this, I would love to have the recipe.
>>>
>>> Thanks
>>> Carrie
>>
>> This seems to be almost exactly what you are looking for.
>>
>> "MILLE FEUILLE"
>> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
>> 1 box graham crackers
>> 1 pt. heavy whipping cream
>> 6-8 oz. chocolate chips
>>
>> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
>> box directions. Slowly pour pudding over crackers. Cover pudding with
>> graham cracker layer. Beat whipping cream, then cover over graham
>> cracker. Melt chocolate chips, then sprinkle melted chocolate over
>> whipped cream. Chill 1-2 hours before serving.
>>
>>
>>
>> --
>> Wayne Boatwright *¿*
>>
> What a horrible murder of a wonderful pastry! Mille-feuilles are made
> with puff pastry.
>
> Mille-feuilles are a type of pastry consisting of two thin sheets of
> pastry laid on top of each other like a sandwich with jam and cream
> spread on the inside and a thin layer of icing (usually lemon icing) on
> top.
>
> The word mille-feuille means thousand leaves in French
>
>

Yes, Helen, I know all of that, and I agree. I was just trying to give the
OP what she was seeking.

I have eaten and made the original kind and love it.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Goomba38" > wrote in message
...
> MoM wrote:
>
>> What a horrible murder of a wonderful pastry! Mille-feuilles are
>> made with puff pastry.
>>
>> Mille-feuilles are a type of pastry consisting of two thin sheets of
>> pastry laid on top of each other like a sandwich with jam and cream
>> spread on the inside and a thin layer of icing (usually lemon icing)
>> on top.
>>
>> The word mille-feuille means thousand leaves in French
>
> I hear ya. I can imagine a delightful yet less cloyingly sweet dessert
> if made with pastry and pastry cream. Simple and yet elegant.
> But my real question is: how do you pronounce that "feuille" part?
> Goomba (The French Drop Out)

fueeee

On Sat 13 Aug 2005 02:36:40p, Ophelia wrote in rec.food.cooking:

>
> "Goomba38" > wrote in message
> ...
>> MoM wrote:
>>
>>> What a horrible murder of a wonderful pastry! Mille-feuilles are
>>> made with puff pastry.
>>>
>>> Mille-feuilles are a type of pastry consisting of two thin sheets of
>>> pastry laid on top of each other like a sandwich with jam and cream
>>> spread on the inside and a thin layer of icing (usually lemon icing)
>>> on top.
>>>
>>> The word mille-feuille means thousand leaves in French
>>
>> I hear ya. I can imagine a delightful yet less cloyingly sweet dessert
>> if made with pastry and pastry cream. Simple and yet elegant.
>> But my real question is: how do you pronounce that "feuille" part?
>> Goomba (The French Drop Out)
>
> fueeee

oh, fooey, yourself! :-)


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Wayne Boatwright" > wrote in message
...
> On Sat 13 Aug 2005 02:06:04p, MoM wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in rec.food.cooking:
>>>
>>>> Hi everyone,
>>>>
>>>> This is my first post to the group, and I'm hoping someone may be able
>>>> to help.
>>>>
>>>> My father used to be a manager at Le Biftheque
>>>> (http://www.lebiftheque.com) about ten years or so ago, when the
>>>> restaurant was in the states (I think they are only in Canada now).
>>>> The restaurant has the most wonderful dessert I've ever had, called
>>>> Millefeuille. My father cannot remember the recipe for the dessert,
>>>> he used to know it by heart but as he's gotten older he can no longer
>>>> remember it. His birthday is coming up and I would love to make it
>>>> for him, as it was a family favorite of ours when I was younger.
>>>>
>>>> I remember some things that were in this dessert: it had two layers of
>>>> graham crackers (one bottom layer and one on the top), two layers of a
>>>> cream or pudding (yellow and white), a top and on top of the graham
>>>> crackers on the top there was white icing drizzled with chocolate. It
>>>> looks a lot like a Napoleon but this dessert definitely tasted a lot
>>>> different and it was much better. I've tried to wing it, not follow a
>>>> specific recipe and make it from memory, but I always fail miserably.
>>>>
>>>> If anyone knows how to make this, I would love to have the recipe.
>>>>
>>>> Thanks
>>>> Carrie
>>>
>>> This seems to be almost exactly what you are looking for.
>>>
>>> "MILLE FEUILLE"
>>> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
>>> 1 box graham crackers
>>> 1 pt. heavy whipping cream
>>> 6-8 oz. chocolate chips
>>>
>>> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
>>> box directions. Slowly pour pudding over crackers. Cover pudding with
>>> graham cracker layer. Beat whipping cream, then cover over graham
>>> cracker. Melt chocolate chips, then sprinkle melted chocolate over
>>> whipped cream. Chill 1-2 hours before serving.
>>>
>>>
>>>
>>> --
>>> Wayne Boatwright *¿*
>>>
>> What a horrible murder of a wonderful pastry! Mille-feuilles are made
>> with puff pastry.
>>
>> Mille-feuilles are a type of pastry consisting of two thin sheets of
>> pastry laid on top of each other like a sandwich with jam and cream
>> spread on the inside and a thin layer of icing (usually lemon icing) on
>> top.
>>
>> The word mille-feuille means thousand leaves in French
>>
>>
>
> Yes, Helen, I know all of that, and I agree. I was just trying to give
> the
> OP what she was seeking.
>
> I have eaten and made the original kind and love it.
>
> --
> Wayne Boatwright *¿*

Oh, Wayne! I wasn't knocking you.... Just the idea of a so called
"restaurant" serving something like this!

MoM

On Sat, 13 Aug 2005 03:22:08 GMT, "Carrie Jacques"
> wrote:

>Hi everyone,
>
>This is my first post to the group, and I'm hoping someone may be able to
>help.
>
>My father used to be a manager at Le Biftheque (http://www.lebiftheque.com)
>about ten years or so ago, when the restaurant was in the states (I think
>they are only in Canada now). The restaurant has the most wonderful dessert
>I've ever had, called Millefeuille. My father cannot remember the recipe
>for the dessert, he used to know it by heart but as he's gotten older he can
>no longer remember it. His birthday is coming up and I would love to make
>it for him, as it was a family favorite of ours when I was younger.

I found the following at Allrecipes.com. It looks more traditional
than Emeril's:

INGREDIENTS:
2 cups milk
7 1/2 tablespoons all-purpose flour
1 whole vanilla bean
3/4 cup castor sugar or superfine sugar
1 pinch salt
6 egg yolks
1 1/2 (17.5 ounce) packages frozen puff pastry
1/2 cup apricot preserves (optional)
confectioners' sugar for dusting

DIRECTIONS:
In a small saucepan, heat milk until small bubbles form. Drop in the
vanilla pod, remove saucepan from heat, and set aside to cool until
just warm. In a medium saucepan, stir together the flour, sugar, salt,
and egg yolks. Beat for a moment, then gradually whisk in warm milk.
Simmer over medium-low heat until the custard thickens, stirring
constantly with a wooden spoon to prevent sticking. Transfer custard
to a bowl, and allow to cool, stirring from time to time.
Preheat oven to 400 degrees F (200 degrees C). Roll out the puff
pastry into a single sheet about 1/2 inch thick; it should be the same
size as a 17x14 inch baking sheet. Place the pastry onto the baking
sheet, and prick all over with a fork.
Bake in preheated oven for 28 minutes. Remove from oven, and cool
pastry on the baking sheet.
When the pastry has cooled completely, transfer it from the baking
sheet to a hard surface, and cut lengthwise into three 4 to 5 inches
wide strips. Spread one strip thickly with custard. Place a second
strip directly over the first; spread the top evenly with jam. Cover
with the third strip, and dust with confectioners' sugar. With a very
sharp knife, cut into 8 rectangular portions.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Goomba38 wrote:

> MoM wrote:
>
> > What a horrible murder of a wonderful pastry! Mille-feuilles are made with
> > puff pastry.
> >
> > Mille-feuilles are a type of pastry consisting of two thin sheets of pastry
> > laid on top of each other like a sandwich with jam and cream spread on the
> > inside and a thin layer of icing (usually lemon icing) on top.
> >
> > The word mille-feuille means thousand leaves in French
>
> I hear ya. I can imagine a delightful yet less cloyingly sweet dessert
> if made with pastry and pastry cream. Simple and yet elegant.
> But my real question is: how do you pronounce that "feuille" part?
> Goomba (The French Drop Out)

fwee

On Sat 13 Aug 2005 04:39:03p, MoM wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sat 13 Aug 2005 02:06:04p, MoM wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
>>>> rec.food.cooking:
>>>>
>>>>> Hi everyone,
>>>>>
>>>>> This is my first post to the group, and I'm hoping someone may be
>>>>> able to help.
>>>>>
>>>>> My father used to be a manager at Le Biftheque
>>>>> (http://www.lebiftheque.com) about ten years or so ago, when the
>>>>> restaurant was in the states (I think they are only in Canada now).
>>>>> The restaurant has the most wonderful dessert I've ever had, called
>>>>> Millefeuille. My father cannot remember the recipe for the dessert,
>>>>> he used to know it by heart but as he's gotten older he can no
>>>>> longer remember it. His birthday is coming up and I would love to
>>>>> make it for him, as it was a family favorite of ours when I was
>>>>> younger.
>>>>>
>>>>> I remember some things that were in this dessert: it had two layers
>>>>> of graham crackers (one bottom layer and one on the top), two layers
>>>>> of a cream or pudding (yellow and white), a top and on top of the
>>>>> graham crackers on the top there was white icing drizzled with
>>>>> chocolate. It looks a lot like a Napoleon but this dessert
>>>>> definitely tasted a lot different and it was much better. I've
>>>>> tried to wing it, not follow a specific recipe and make it from
>>>>> memory, but I always fail miserably.
>>>>>
>>>>> If anyone knows how to make this, I would love to have the recipe.
>>>>>
>>>>> Thanks
>>>>> Carrie
>>>>
>>>> This seems to be almost exactly what you are looking for.
>>>>
>>>> "MILLE FEUILLE"
>>>> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
>>>> 1 box graham crackers
>>>> 1 pt. heavy whipping cream
>>>> 6-8 oz. chocolate chips
>>>>
>>>> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
>>>> box directions. Slowly pour pudding over crackers. Cover pudding with
>>>> graham cracker layer. Beat whipping cream, then cover over graham
>>>> cracker. Melt chocolate chips, then sprinkle melted chocolate over
>>>> whipped cream. Chill 1-2 hours before serving.
>>>>
>>>>
>>>>
>>>> --
>>>> Wayne Boatwright *¿*
>>>>
>>> What a horrible murder of a wonderful pastry! Mille-feuilles are made
>>> with puff pastry.
>>>
>>> Mille-feuilles are a type of pastry consisting of two thin sheets of
>>> pastry laid on top of each other like a sandwich with jam and cream
>>> spread on the inside and a thin layer of icing (usually lemon icing)
>>> on top.
>>>
>>> The word mille-feuille means thousand leaves in French
>>>
>>>
>>
>> Yes, Helen, I know all of that, and I agree. I was just trying to give
>> the OP what she was seeking.
>>
>> I have eaten and made the original kind and love it.
>>
>> --
>> Wayne Boatwright *¿*
>
> Oh, Wayne! I wasn't knocking you.... Just the idea of a so called
> "restaurant" serving something like this!
>
> MoM

Oh, I know. Seems odd, doesn't it?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Wayne Boatwright" > wrote in message
...
> On Sat 13 Aug 2005 02:36:40p, Ophelia wrote in rec.food.cooking:
>
>>
>> "Goomba38" > wrote in message
>> ...
>>> MoM wrote:
>>>
>>>> What a horrible murder of a wonderful pastry! Mille-feuilles are
>>>> made with puff pastry.
>>>>
>>>> Mille-feuilles are a type of pastry consisting of two thin sheets
>>>> of
>>>> pastry laid on top of each other like a sandwich with jam and cream
>>>> spread on the inside and a thin layer of icing (usually lemon
>>>> icing)
>>>> on top.
>>>>
>>>> The word mille-feuille means thousand leaves in French
>>>
>>> I hear ya. I can imagine a delightful yet less cloyingly sweet
>>> dessert
>>> if made with pastry and pastry cream. Simple and yet elegant.
>>> But my real question is: how do you pronounce that "feuille" part?
>>> Goomba (The French Drop Out)
>>
>> fueeee
>
> oh, fooey, yourself! :-)

Oi! LOL

"Ophelia" > ha scritto nel messaggio
...
>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sat 13 Aug 2005 02:36:40p, Ophelia wrote in rec.food.cooking:
>>
>>>
>>> "Goomba38" > wrote in message
>>> ...
>>>> MoM wrote:
>>>>
>>>>> What a horrible murder of a wonderful pastry! Mille-feuilles are
>>>>> made with puff pastry.
>>>>>
>>>>> Mille-feuilles are a type of pastry consisting of two thin sheets of
>>>>> pastry laid on top of each other like a sandwich with jam and cream
>>>>> spread on the inside and a thin layer of icing (usually lemon icing)
>>>>> on top.
>>>>>
>>>>> The word mille-feuille means thousand leaves in French
>>>>
>>>> I hear ya. I can imagine a delightful yet less cloyingly sweet dessert
>>>> if made with pastry and pastry cream. Simple and yet elegant.
>>>> But my real question is: how do you pronounce that "feuille" part?
>>>> Goomba (The French Drop Out)
>>>
>>> fueeee
>>
>> oh, fooey, yourself! :-)
>
> Oi! LOL
They pronounce "miye feye!. Something like this .
Cheers
Pandora
>

Pandora played the Pronunciation Game:

>>>>> I hear ya. I can imagine a delightful yet less cloyingly sweet dessert
>>>>> if made with pastry and pastry cream. Simple and yet elegant.
>>>>> But my real question is: how do you pronounce that "feuille" part?
>>>>> Goomba (The French Drop Out)
>>>>
>>>> fueeee
>>>
>>> oh, fooey, yourself! :-)
>>
>> Oi! LOL
> They pronounce "miye feye!. Something like this .

That's close to what I've heard, though to me that second word has always
sounded like "FWEE-yay".

Bob

"Bob" > ha scritto nel messaggio
...
> Pandora played the Pronunciation Game:
>
>>>>>> I hear ya. I can imagine a delightful yet less cloyingly sweet
>>>>>> dessert
>>>>>> if made with pastry and pastry cream. Simple and yet elegant.
>>>>>> But my real question is: how do you pronounce that "feuille" part?
>>>>>> Goomba (The French Drop Out)
>>>>>
>>>>> fueeee
>>>>
>>>> oh, fooey, yourself! :-)
>>>
>>> Oi! LOL
>> They pronounce "miye feye!. Something like this .
>
> That's close to what I've heard, though to me that second word has always
> sounded like "FWEE-yay".
>
> Bob

Like this is very difficult to pronounce !!!! )))
Pandora
>
>

"Wayne Boatwright" > wrote in message
...
> On Sat 13 Aug 2005 04:39:03p, MoM wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Sat 13 Aug 2005 02:06:04p, MoM wrote in rec.food.cooking:
>>>
>>>>
>>>> "Wayne Boatwright" > wrote in message
>>>> ...
>>>>> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
>>>>> rec.food.cooking:
>>>>>
>>>>>> Hi everyone,
>>>>>>
>>>>>> This is my first post to the group, and I'm hoping someone may be
>>>>>> able to help.
>>>>>>
>>>>>> My father used to be a manager at Le Biftheque
>>>>>> (http://www.lebiftheque.com) about ten years or so ago, when the
>>>>>> restaurant was in the states (I think they are only in Canada now).
>>>>>> The restaurant has the most wonderful dessert I've ever had, called
>>>>>> Millefeuille. My father cannot remember the recipe for the dessert,
>>>>>> he used to know it by heart but as he's gotten older he can no
>>>>>> longer remember it. His birthday is coming up and I would love to
>>>>>> make it for him, as it was a family favorite of ours when I was
>>>>>> younger.
>>>>>>
>>>>>> I remember some things that were in this dessert: it had two layers
>>>>>> of graham crackers (one bottom layer and one on the top), two layers
>>>>>> of a cream or pudding (yellow and white), a top and on top of the
>>>>>> graham crackers on the top there was white icing drizzled with
>>>>>> chocolate. It looks a lot like a Napoleon but this dessert
>>>>>> definitely tasted a lot different and it was much better. I've
>>>>>> tried to wing it, not follow a specific recipe and make it from
>>>>>> memory, but I always fail miserably.
>>>>>>
>>>>>> If anyone knows how to make this, I would love to have the recipe.
>>>>>>
>>>>>> Thanks
>>>>>> Carrie
>>>>>
>>>>> This seems to be almost exactly what you are looking for.
>>>>>
>>>>> "MILLE FEUILLE"
>>>>> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
>>>>> 1 box graham crackers
>>>>> 1 pt. heavy whipping cream
>>>>> 6-8 oz. chocolate chips
>>>>>
>>>>> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
>>>>> box directions. Slowly pour pudding over crackers. Cover pudding with
>>>>> graham cracker layer. Beat whipping cream, then cover over graham
>>>>> cracker. Melt chocolate chips, then sprinkle melted chocolate over
>>>>> whipped cream. Chill 1-2 hours before serving.
>>>>>
>>>>>
>>>>>
>>>>> --
>>>>> Wayne Boatwright *¿*
>>>>>
>>>> What a horrible murder of a wonderful pastry! Mille-feuilles are made
>>>> with puff pastry.
>>>>
>>>> Mille-feuilles are a type of pastry consisting of two thin sheets of
>>>> pastry laid on top of each other like a sandwich with jam and cream
>>>> spread on the inside and a thin layer of icing (usually lemon icing)
>>>> on top.
>>>>
>>>> The word mille-feuille means thousand leaves in French
>>>>
>>>>
>>>
>>> Yes, Helen, I know all of that, and I agree. I was just trying to give
>>> the OP what she was seeking.
>>>
>>> I have eaten and made the original kind and love it.
>>>
>>> --
>>> Wayne Boatwright *¿*
>>
>> Oh, Wayne! I wasn't knocking you.... Just the idea of a so called
>> "restaurant" serving something like this!
>>
>> MoM
>
> Oh, I know. Seems odd, doesn't it?
>
> --
> Wayne Boatwright *¿*

Not odd. Disgusting!
MoM

"Bob" > wrote in message
...
| Pandora played the Pronunciation Game:
|
| >>>>> I hear ya. I can imagine a delightful yet less cloyingly sweet
dessert
| >>>>> if made with pastry and pastry cream. Simple and yet elegant.
| >>>>> But my real question is: how do you pronounce that "feuille" part?
| >>>>> Goomba (The French Drop Out)
| >>>>
| >>>> fueeee
| >>>
| >>> oh, fooey, yourself! :-)
| >>
| >> Oi! LOL
| > They pronounce "miye feye!. Something like this .
|
| That's close to what I've heard, though to me that second word has always
| sounded like "FWEE-yay".
|
Ok.. the second word is one syllable. It is hard to write it phonetically
in English. However, the closest would be mE (long e)l foey.

Debbie

MoM wrote:

> >>
> >> Oh, Wayne! I wasn't knocking you.... Just the idea of a so called
> >> "restaurant" serving something like this!
> >>
> >> MoM
> >
> > Oh, I know. Seems odd, doesn't it?
>
>
> Not odd. Disgusting!
> MoM

I don't thing it sounds disgusting. It's probably pretty good, though that
might depend on the quality of the pudding that goes into it. My problem with
it is that real millefeuille is a top rate pastry IMO, and this pudding and
graham cracker concoction is not even a good imitation of the real thing.

This sort of cheap knock off reminds me of a complimentary tiramisu we were
given in a local restaurant as a result of them screwing up my wife's order. It
was a nice gesture on their part, but I learned not to order tiramisu there. It
was made with a sponged cake base, which would have been acceptable for that
dish if it had been a decent sponge cake. Instead of a filling made with
marscapone cheese, egg s and whipping cream they used a poor quality pastry
cream. The real travesty was the flavouring. Instead of espresso and rum, they
used artificial rum flavouring. It was disgusting.

Another similar type of disappointment would be to order an English trifle and
get something made with cheap cake, dream whip and jello. It just ain't
Trifle.

"Dave Smith" > wrote in message
...
| MoM wrote:
|
| > >>
| > >> Oh, Wayne! I wasn't knocking you.... Just the idea of a so called
| > >> "restaurant" serving something like this!
| > >>
| > >> MoM
| > >
| > > Oh, I know. Seems odd, doesn't it?
| >
| >
| > Not odd. Disgusting!
| > MoM
|
| I don't thing it sounds disgusting. It's probably pretty good, though that
| might depend on the quality of the pudding that goes into it. My problem
with
| it is that real millefeuille is a top rate pastry IMO, and this pudding
and
| graham cracker concoction is not even a good imitation of the real thing.

And one of the recipes called it Canadian Mille Feuilles. This Canadian
objects! lol

Debbie

>> MoM wrote:
>>
>> > What a horrible murder of a wonderful pastry! Mille-feuilles are made with
>> > puff pastry.
>> >
>> > Mille-feuilles are a type of pastry consisting of two thin sheets of pastry
>> > laid on top of each other like a sandwich with jam and cream spread on the
>> > inside and a thin layer of icing (usually lemon icing) on top.

Zuppa inglese isn't soup, city chicken isn't chicken, Boston cream pie
isn't pie, the stuff with elbow macaroni isn't goulash. People give
fanciful names to dishes The OP wanted to make something nostalgic
for her dad, she gave a list of the ingredients as well as the name so
it was clear what she wanted, it doesn't matter what it was called.
Well, as one of my coworkers is fond of saying, "No good deed goes
unpunished."

Sue(tm)
Lead me not into temptation... I can find it myself!

Debbie wrote:

>
> | it is that real millefeuille is a top rate pastry IMO, and this pudding
> and
> | graham cracker concoction is not even a good imitation of the real thing.
>
> And one of the recipes called it Canadian Mille Feuilles. This Canadian
> objects! lol
>

This morning in another news group there was a recipe posted for a great
Canadian treat.... Nanaimo Bars, and the recipe called for pudding in the
filling. Yech. That would make them as bad as they type you get at M&Ms or a
grocery store.

"Curly Sue" > wrote in message
...
| >> MoM wrote:
| >>
| >> > What a horrible murder of a wonderful pastry! Mille-feuilles are
made with
| >> > puff pastry.
| >> >
| >> > Mille-feuilles are a type of pastry consisting of two thin sheets of
pastry
| >> > laid on top of each other like a sandwich with jam and cream spread
on the
| >> > inside and a thin layer of icing (usually lemon icing) on top.
|
| Zuppa inglese isn't soup, city chicken isn't chicken, Boston cream pie
| isn't pie, the stuff with elbow macaroni isn't goulash. People give
| fanciful names to dishes The OP wanted to make something nostalgic
| for her dad, she gave a list of the ingredients as well as the name so
| it was clear what she wanted, it doesn't matter what it was called.

This is true, and I have made dishes that were *******ized copies of
originals and no where near as good as the original. She was given recipes
as to what she requested. However, when someone requests a recipe for one
of the knock-offs, then the conversation will naturally fall to the original
version. The corollary is also true. When someone requests an original
version, a high percentage of time you see replies with knock offs and
discussions then abound as well.

Debbie

On Sun, 14 Aug 2005 12:13:17 -0400, "Debbie" >
wrote:

>
>"Curly Sue" > wrote in message
...
>| >> MoM wrote:
>| >>
>| >> > What a horrible murder of a wonderful pastry! Mille-feuilles are
>made with
>| >> > puff pastry.
>| >> >
>| >> > Mille-feuilles are a type of pastry consisting of two thin sheets of
>pastry
>| >> > laid on top of each other like a sandwich with jam and cream spread
>on the
>| >> > inside and a thin layer of icing (usually lemon icing) on top.
>|
>| Zuppa inglese isn't soup, city chicken isn't chicken, Boston cream pie
>| isn't pie, the stuff with elbow macaroni isn't goulash. People give
>| fanciful names to dishes The OP wanted to make something nostalgic
>| for her dad, she gave a list of the ingredients as well as the name so
>| it was clear what she wanted, it doesn't matter what it was called.
>
>This is true, and I have made dishes that were *******ized copies of
>originals and no where near as good as the original. She was given recipes
>as to what she requested. However, when someone requests a recipe for one
>of the knock-offs, then the conversation will naturally fall to the original
>version. The corollary is also true. When someone requests an original
>version, a high percentage of time you see replies with knock offs and
>discussions then abound as well.
>
>Debbie

Discussions, yes, but it seems a shame that a recipe request has to be
followed by discussions which would make someone feel bad about asking
("murder," "*******ized," "insulting to the real thing." Such
drama!), particularly a new person. A regular, at least, knows what
to expect from this crowd.

Can't we give new people a "One free pass" welcome before piling on
top of them? It's not like she asked for a "European recipe"

Sue(tm)
Lead me not into temptation... I can find it myself!

On Sun 14 Aug 2005 04:21:02a, MoM wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sat 13 Aug 2005 04:39:03p, MoM wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>> On Sat 13 Aug 2005 02:06:04p, MoM wrote in rec.food.cooking:
>>>>
>>>>>
>>>>> "Wayne Boatwright" > wrote in message
>>>>> ...
>>>>>> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
>>>>>> rec.food.cooking:
>>>>>>
>>>>>>> Hi everyone,
>>>>>>>
>>>>>>> This is my first post to the group, and I'm hoping someone may be
>>>>>>> able to help.
>>>>>>>
>>>>>>> My father used to be a manager at Le Biftheque
>>>>>>> (http://www.lebiftheque.com) about ten years or so ago, when the
>>>>>>> restaurant was in the states (I think they are only in Canada
>>>>>>> now). The restaurant has the most wonderful dessert I've ever had,
>>>>>>> called Millefeuille. My father cannot remember the recipe for the
>>>>>>> dessert, he used to know it by heart but as he's gotten older he
>>>>>>> can no longer remember it. His birthday is coming up and I would
>>>>>>> love to make it for him, as it was a family favorite of ours when
>>>>>>> I was younger.
>>>>>>>
>>>>>>> I remember some things that were in this dessert: it had two
>>>>>>> layers of graham crackers (one bottom layer and one on the top),
>>>>>>> two layers of a cream or pudding (yellow and white), a top and on
>>>>>>> top of the graham crackers on the top there was white icing
>>>>>>> drizzled with chocolate. It looks a lot like a Napoleon but this
>>>>>>> dessert definitely tasted a lot different and it was much better.
>>>>>>> I've tried to wing it, not follow a specific recipe and make it
>>>>>>> from memory, but I always fail miserably.
>>>>>>>
>>>>>>> If anyone knows how to make this, I would love to have the recipe.
>>>>>>>
>>>>>>> Thanks
>>>>>>> Carrie
>>>>>>
>>>>>> This seems to be almost exactly what you are looking for.
>>>>>>
>>>>>> "MILLE FEUILLE"
>>>>>> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
>>>>>> 1 box graham crackers
>>>>>> 1 pt. heavy whipping cream
>>>>>> 6-8 oz. chocolate chips
>>>>>>
>>>>>> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according
>>>>>> to box directions. Slowly pour pudding over crackers. Cover pudding
>>>>>> with graham cracker layer. Beat whipping cream, then cover over
>>>>>> graham cracker. Melt chocolate chips, then sprinkle melted
>>>>>> chocolate over whipped cream. Chill 1-2 hours before serving.
>>>>>>
>>>>>>
>>>>>>
>>>>>> --
>>>>>> Wayne Boatwright *¿*
>>>>>>
>>>>> What a horrible murder of a wonderful pastry! Mille-feuilles are
>>>>> made with puff pastry.
>>>>>
>>>>> Mille-feuilles are a type of pastry consisting of two thin sheets of
>>>>> pastry laid on top of each other like a sandwich with jam and cream
>>>>> spread on the inside and a thin layer of icing (usually lemon icing)
>>>>> on top.
>>>>>
>>>>> The word mille-feuille means thousand leaves in French
>>>>>
>>>>>
>>>>
>>>> Yes, Helen, I know all of that, and I agree. I was just trying to
>>>> give the OP what she was seeking.
>>>>
>>>> I have eaten and made the original kind and love it.
>>>>
>>>> --
>>>> Wayne Boatwright *¿*
>>>
>>> Oh, Wayne! I wasn't knocking you.... Just the idea of a so called
>>> "restaurant" serving something like this!
>>>
>>> MoM
>>
>> Oh, I know. Seems odd, doesn't it?
>>
>> --
>> Wayne Boatwright *¿*
>
> Not odd. Disgusting!
> MoM

LOL! I understand, but there are probably a fair number of people who may
not have had the real thing and would find this combination to their
tastes. They're really two quite different desserts sharing a name, if
not accurate for one. As I've said, I personally would not like it and I
know you would not.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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