pugspirit
Registered: Jan 17, 2010
Posts: 1
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| | Jan 17, 2010 at 03:59 PM | Reply with quote | #1 |
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Chef,
I must say that you have been and remain an inspiration to me. I trust all is well with you.
I have a few questions;
1) Years ago you did a fish dish with a sauce "Bonne Femme" not the traditional but one with strawberries and other tropical fruits. I was wondering if you had a list of ingredients or indeed a receipt.
2) There was also a truffled risotto with shrimp appetizer. I forget the specifics. Any information on that?
3) Your grenouille that were marinated in gin. I would love to have that recipe as well as the one for escargot. I remember poaching the snails in court bullion and then adding unflavored gelatin to them to be chilled and readied for service. Your "snail butter" had Pernod, flat leaf parsley and I think thyme but I cannot remember the whole thing.
On a final note I am planning to move back to Philly in the fall and would like nothing more than to reestablish an acquaintanceship with you. Perhaps lunch or coffee sometime?
I will definitely be revisiting your library at the University when I arrive.
Namaste,
John
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John
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Chef
Moderator
Registered: June 13, 2006
Posts: 169
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| | Jan 17, 2010 at 08:00 PM | Reply with quote | #2 |
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I am presently retired and have been living in Thailand for that last two years. I am very happy here and am enjoying the freedom of retirement.
Thank you for for interest; feel free to visit U Penn's Library and make a connection with Lynne Farrington ... she will help to gain access to my culinary library and the other archival materials which I donated in its entirety to Penn some months ago. Here is her email address: lynne@pobox.upenn.edu
"Au Bonne Femme' or "a la Bonne Femme" simply means "in the style of the 'good wife'." It implies simplicity. I have never to my recollection made or sampled a fish dish au bonne femme which included strawberries and tropical fruits... actually the combination sounds repulsive. Fish prepared "au bonne femme" is usually Dover sole simply poached and served with a sauce of white wine with lemon juice and garnished with button mushrooms and small (baby) onions.
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Chef
Moderator
Registered: June 13, 2006
Posts: 169
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| | Jan 18, 2010 at 04:48 AM | Reply with quote | #3 |
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PS: In regards to the other recipes you requested, I must tell you that my eMail server here in Thailand is totally unreliable and I loose more recipes by trying to send such information via eMail. Also, my printer is no longer compatable with my desktop (Microsoft ) and my Word processor, and AOL changes (updates) and new terminology is at best hard, if not impossible to keep au courant with all the latest bells and whistles.These cybertech pissing contests are worst than the wars of terror being waged all over the globe in that they serve no purpose other than to irritate potential customers. Too many bells, whistles, and unnessary changes and "updates" only for the sake of change and - all too often - pure confusion.
Money and human greed - s world history continues to exemplify - are the villians and seeds of consternation and ultimate frustration.
Sorry to be so negative, but I cannot retrieve nor repair cyber hardware. Do try to contact Lynne maybe she can help you root out the recipes you are seeking.
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joncolincarver
Registered: Sept 17, 2010
Posts: 1
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| | Sept 17, 2010 at 02:04 PM | Reply with quote | #4 |
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my God, i read your last post here and you are a cranky ole thing |
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