Wolfert

Youcan crisp potatoes in a covered skillet if you lift the cover off from time to time to allow steam to escape. Be sure to remove the cover so that the moisture on it doesn't drip back onto the potatoes. And each time, wipe the inside of the cover dry. Towards the end of the frying you can finish the crisping, uncovered, over low heat.

. They haven't put it up yet. As a fellow egulleteer, there is no need for you to wait: CUSTARD AND CHERRIES BAKED IN A SKILLET Clafoutis aux Cerises I think of this clafoutis as pure therapy for the stressed-out home cook. It’s easy and homey; and it can be served at any temperature---warm or at room temperature. The cherry version of this clafoutis is a regional specialty of the Limousin, a region which produces beautiful tart cherries. The local cooks don’t pit their cherries, because they know that if they do, the juices will bleed out during baking and make the cake unsightly. Since I find most people prefer using pitted cherries, I’ve devised a truc to keep the juices from weeping: roll your pitted cherries in sugar, then slip them into the freezer for a while to keep the juices from weeping. One note: To avoid a heavy cake, please make sure your oven temperature is accurate. You’ll need a hot oven to make this cake rise. SERVES 6 1 pound sweet cherries (about 3 cups), pitted Zest of 1/2 lemon 1/4 cup sugar 1/2 cup (4 ounces) all-purpose flour or flour plus 1 tablespoon for the skillet Pinch of salt 4 1/2 tablespoons unsalted butter, at room temperature 3 eggs 2 cups warm milk 2 tablespoons Armagnac or Cognac 1/2 teaspoon vanilla extract Confectioners’ sugar 1.Early in the day, rinse and dry the cherries. Stem and, if desired, pit the fruit; traditionally this dessert is made with the pits in. Line a 1-quart freezer container with paper towels and pile in the cherries. Sprinkle with the lemon zest and 3 tablespoons of the sugar. Cover and shake to distribute the sugar. Freeze for 1 to 2 hours. 2.Meanwhile, in a mixing bowl, combine the flour, salt, 3 tablespoons of the butter, the eggs and 1/4 cup of the warm milk, whisking to blend thoroughly. Gradually add the remaining milk and whisk until smooth. Stir in the Armagnac and vanilla. Cover and let the batter stand at room temperature for at least 1 hour. (This will encourage a small amount of fermentation, which allows the batter to rise to the top of the skillet during baking.) 3.Use half the remaining butter to grease a 9-inch straight-sided ovenproof skillet, preferably well-seasoned cast-iron. Dust the pan with 1 tablespoon of flour; tap out remove any excess. 4.Preheat the oven to 425F. Arrange the cherries in the pan in a single layer. Whisk the batter to a good froth and spoon over the cherries. Set the skillet in the top third of the oven and bake for 20 minutes; the surface will be barely set. 5.Sprinkle the remaining 1 tablespoon sugar over the clafoutis and dot with the remaining 1 tablespoon butter divided into small bits. Continue to bake for 20 more minutes, or until well puffed, golden brown, and set. Test by inserting a skewer into the center; it is done if it comes out clean. Transfer to a rack and let cool, before serving lukewarm , at room temperature or chilled. VARIATION Tart Cherry Clafoutis: If substituting tart cherries, omit the lemon zest and double the sugar.

http://www.expressmag.com/pages/products.asp?pr=1&id=1SAVEU here is the correct link to subscribe

In the beginning................... the two were associated by the same ownership. That ended after the first year. Now, the American based Saveur is owned by a publishing group in Florida. The editorial staff is in New York. You can subscribe to the French based Saveurs (as opposed to Saveur) via expressmagazine, a company based in Canada.

In the recipe in food and wine, the batter is left to stand at room temperature for at least an hour. This is to encourage a small amount of fermentation, which allows the batter to rise to the top of the pan during baking. I used a 9-inch straight sided skillet The corrected recipe is posted on the food and wine website. Lucy: the editor of the book is Au Crouzet Moustier Ventadour 19300 Egletons. There isn't any ISBN number, but pub date is 1986.

In lo topin de la marieta ou la bonne cuisine en limousin , the author Francoise de Goustine suggests a tourtiere with high sides.

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...ssPageName=WDVW I just located the whole set for sale on ebay.

recipe correction... For anyone attempting to make the recipe for cherry clafoutis in the June issue of Food & Wine, please note there is a typographical error in step 2. 2. When the remaining milk is added to the batter, it should read 1 1/2 cups. Unfortunately, it was printed as 3 1/2 cups.

recipe correction... for anyone attempting to make the recipe for cherry clafoutis in the June issue of Food & Wine, please note there is a typographical error in step 2. 2. When the remaining milk is added to the batter, it should read 1 1/2 cups. Unfortunately, it was printed as 3 1/2 cups.

I think to keep the filling juicy: cut the recipe in half; use an 8- or 9-inch pie pan; and use the same number of pastry leaves, but cut them smaller. The attached photo will give you an idea of the height. http://www.leitesculinaria.com/interviews/.../wolfert04.html Bisteeya is best when it's thickness measures between 1 and 1 1/4 inches .

There is a delicious fish bisteeya, a bisteeya with preserved lemons instead of the sweet almonds, and a dessert bisteeya with layers of quick toasted phyllo leaves topped with a Moroccan version of creme anglaise scented with rose flower water. In Morocco, the triangles are oftenmade by substituting lightly cooked Asian vermicelli noodles for the curdled eggs.

I agree with chef Zadi about all the other uses. You can use phyllo or spring roll skins to fry stuffed triangles. The bisteeya looks perfect to me.

Chef zadi: You might consider using your digital photos to help 'sell' your book to a publisher. Once you have sold your book, the art department at the publishing house will want to hire a professional to do the photos for the book. This is just one more reason you want to have a smart agent: the photographer should be paid by the publisher.

your sanieh will be perfect.

The recipe on my website is for a wonderful fish bisteeya. The site below has my recipe for the chicken bisteeya. Nowadays, I use all chicken legs and thighs rather than whole chickens. http://www.frigatezine.com/review/cooking/rco03de2.html

This is how I've worked it out for my upcoming revision of the FSW Note the differences in weight between common salts in the marketplace. * 1 tablespoon fine table salt equals 21 grams *1 tablespoon Morton kosher salt equals 17 grams * 1 tablespoon imported Maldon sea salt equals 14 grams * 1 tablespoon Diamond Crystal coarse kosher salt and imported Grey Sea Salt from the Ile de Re equals 12 grams

[ I can xerox and send you the recipes.

I have a two-oven kitchen and keep the hearth-kit in one of the ovens all the time. It is fantastic for more than bread and pizza: I use it for a simple roast chicken and for gratin.

I remember I served a Paz Senorans Albarino - from Rias Baixas (Galicia, Spain) with the salmon.

I am sure he is coming. They should have a list of the participants up on their website pretty soon.

Chickpea flour was the 'wheat of the very poor' and used to make street food everywhere in the Med region. socca in Nice and farinata in Genoa. Tunis: fenugreek flavored butter cookies called ghoriba homs Tangier: cumin flavoerd, egg based pudding called karantika Gibraltar: ditto Israel: falafal Antalya, Turkey: Hibes (a type of hummus made with the flour and tahini) Palermo: panelle Cadiz: Tortillitas

Hi Greenwich ST I know the one you made. It is one of my favorites. In Morocco, it is called emshemel or meshmel. It is a specialty of the city of Meknes which is known as the city of olives. The sauce is intricately spiced just as you prepared it. My spicing is slightly different but not that much. I use equal amounts of sweet paprika and ginger and half the amount of cumin and black pepper. But there is room for variation and the 'touch' of the cook. Molly is a wonderful cook. The sauce must be creamy: emshmel is made creamy by adding grated onion and crushed liver. After these two are added to the sauce, cooking is continued until they dissolve and make the sauce creamy (Moroccans don't use sieves for their sauces!!!). The olives are pale hued green to brown with a pulp that is somewhat soft . This is hard to find so I often suggest picholine with the pit in. I've made one change with the recipe since I wrote my book on Moroccan food; I now lift out the pieces of chicken and broil the skin sides while reducing the sauce...

In Morocco, there are five ways to make Chicken with Lemon and Olives. Two of them use the liver to thicken the sauce. The differences between the recipes are based on the spices, the amount of olives, and the kind of olives. So, what were the spices and the olives you used?

I've mixed pork fat with duck fat and it is even better. I am sure you can. Don't forget to ice down the packets as soon as they are finished cooking. If you don't use them within a day or two you really need to open them up and repack to avoid any kind of bacterial buildup.