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

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

A little butter; for
-greasing
5 tb Armagnac
75 g Prunes; pre-soaked; stoned,
-& chopped
250 g Caster cane sugar
4 Eggs
225 g Unsalted butter
75 g Plain flour
75 g Cocoa powder
225 g Good-quality plain dark
-chocolate
75 g Pecan nuts; chopped
75 g Dates; stoned & chopped

Preheat the oven to 180 C/350 F. Lightly gease an 8" flan case. Put
prunes in a bowl, pour over the Armagnac and leave to soak. Beat
together sugar & eggs making sure all the sugar dissolves completely.
In a saucepan melt the butter and whisk in the sugar and egg mix.
Sieve the flour and cocoa powder into a bowl. (Sieving serves two
purposes. Lumps go and air is added.) Add it to the egg mix. Melt the
chocolate in a bowl over a pan of warm water. Stir that into the egg
mix, together with the pecans, dates and soaked prunes.

Pour the mix into the flan case and bake for 30 to 40 minutes. Leave
to cool and slice into wedge shapes. Delicious with fresh cream.

Recipe by Gary Rhodes, Northumberland

Posted by: Ron Curtis

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Ben Collver wrote to All <=-

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

Title: Chocolate & Armagnac Slice
Categories: English, Dessert
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

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Re: Chocolate and Armagnac Sl
By: Dave Drum to Ben Collver on Sat Jan 06 2024 06:27:00

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

Thanks for catching that. I updated my copy of the recipe.
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Ben Collver wrote to Dave Drum <=-

Re: Chocolate and Armagnac Sl
By: Dave Drum to Ben Collver on Sat Jan 06 2024 06:27:00

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

Thanks for catching that. I updated my copy of the recipe.

Service with a smile. I am still catching errors in my collected bastch
of recipes.

I collected this one - and as I was putting it into Meal Master format
it shot to the top of my "Round Tuit" list.

I substituted two 14 1/2 oz cans of diced tomatoes w/green chilies for
the cherry/grape tomatoes and the crushed red pepper flakes. Other than
that .... I'll make that again.

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

Title: Shrimp Pasta
Categories: Seafood, Vegetqables, Pasta, Herbs
Yield: 5 Servings

Salt
1 lb Long pasta
1 lb Large (U20) peeled, deveined
- shrimp; tails optional
4 tb Unsalted butter
3 tb Extra-virgin olive oil
1/4 c Thin sliced garlic (7 or so
- cloves)
2 pt Cherry or grape tomatoes
1/4 ts Crushed red pepper; more to
- taste
1/2 c Dry white wine
1/3 c Chopped fresh parsley; more
- to serve
Lemon zest; to serve

Bring a large pot of salted water to a boil. Add the
pasta and cook according to the package instructions
until al dente. Scoop out 1/2 cup of the cooking water,
then drain the pasta in a colander and return it to the
pot.

Meanwhile, pat the shrimp dry with a paper towel and
season with 1/2 teaspoon salt. In a large (12-inch)
skillet, heat the butter and olive oil over medium heat.
Add the garlic and cook until lightly golden, 1 to 2
minutes. Add the tomatoes, crushed red pepper and 1
teaspoon salt; cook, stirring occasionally, until most
of the tomatoes have burst, 6 to 8 minutes.

Add the wine and reserved pasta water, bring to a simmer
and cook for 2 minutes, until slightly reduced. Stir in
the shrimp and cook until they are just starting to turn
opaque, about 3 minutes. Pour the sauce and the shrimp
over the pasta and toss well. Add the parsley and toss
again.

Transfer the pasta to bowls. Top with the lemon zest and
more parsley. Sprinkle on more crushed red pepper, if
desired. Serve immediately.

By: Lidey Heuck

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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