Recipe by: Ann Meekitjuk Hanson
Sounds interesting. During what times did
she make her way up the ladder?
She's a bit older than me, early 70's I believe. She was born on an
island in the Hudson Strait that links Hudson Bay and the Labrador
A long way from nowhere, and it must have been
quite a journey to get anywhere.
Sea. Her first government job was as a secretary and interpreter for
some politician. She went back and forth between the public and
Would that more women graduated from secretaryhood
in this way; back then, smart women tended to spend
their entire careers covering up for their men bosses
before running off and getting married.
private sector. At the CBC she went from receptionist to on air
announcer to producer. She also started up a regional newspaper. Her
term as Commissioner of Nunavut was up in 2010. A remarkable woman!
There must have been something really sparky there.
We're on a McSorley's kick, eh. [...] more schtick than
anything else (the ale is ML> not notable for strength of
alcohol or flavor).
That's disappointing to hear. I imagine its legend got "romanced
up". I guess I won't go out of way to go there then, should I ever
make it to NYC.
It's very NYC. Why miss it because it's
culinarily mediocre? It's historically of some
interest, and it does have atmosphere (i.e.,
smells kind of bad).
Of course, there's plenty of stuff to eat,
with 76 Michelin-starred, 129 Bibs, and 349
Michelin Plates. I've eaten at maybe a couple
of the stars and 5 or so Bibs. Not very many
of the Plates, though, many echo people have
eaten at the parent of one of them - Dinosaur
BBQ!
the Fraunces Tavern got my bucks last time
Another noteworthy historical landmark.
It was. It also served us tainted romaine before
that was fashionable.
Once again, fixing up old recipes gathered years ago but I'm not
actually recommending milk and sugar in scrapple.
Interesting.
Title: Lucky's Liver Scrapple
1 c Cornmeal
1 c Milk
1 ts Sugar
1 ts Salt
2 tb Butter
2 3/4 c Boiling water
8 oz Liver sausage (liverwurst),
-cooked, drained, crumbled
All-purpose flour
Maple syrup (optional)
Rather peculiar, that. I'd eat it, if it
were fried crisp enough.
+
I've had lobster maybe twice in my life. Once at Red Lobster,
the other at Long John Silver's and their "lobster bites".
If you're ever on the east coast....
Email me at arcticchef@theedge.ca and I'll send you a pic of a real Newfoundland feast.
I thought that was a boiled potato and a six-pack.
Chocolate Decadence French Toast
categories: New York, hotel, breakfast, dessert
servings: 4 to 6
h - components
Chocolate Yogurt Loaf
- or store bought chocolate pound cake
Strawberry Nut Sauce
Devonshire Cream
Chocolate Sauce
French Toast Batter
French Toast
h - Chocolate Yogurt Loaf
1 1/2 c sugar
3/4 c butter
2 ts salt
1 3/4 ts baking soda
1 1/2 c egg whites
1 1/2 c plain yogurt
1 1/2 c flour
1/2 c cocoa powder
1/4 c chocolate chips
h - Strawberry Nut Sauce
1/4 lb unsalted butter (room temp)
1/4 lb light brown sugar
2 pt strawberries, sliced
4 Tb pistachios
h - Devonshire cream
1/2 c heavy cream
1/2 c Devonshire cream
4 Tb powdered sugar
h - Chocolate Sauce
2 c dark chocolate chips
h - French Toast Batter
4 eggs
3/4 c sugar
1 ts vanilla extract
1/2 Tb cinnamon
2 c heavy cream
1/2 Tb Grand Marnier
4 Tb clarified butter
Chocolate Yogurt Loaf - Preheat the oven to
375F and grease the loaf pan. In a mixer,
combine the sugar, butter, salt, and baking
soda; mix on high speed for 5 min. Add the
egg whites slowly, scraping the bowl after
each addition. Do not overmix. Add the
yogurt and mix thoroughly.
Sift the flour and cocoa powder and add to the
wet mixture. Pour into loaf pan and bake for
20 min. Remove and cool on a baking rack.
Let stand 1 day before using.
Strawberry Nut Sauce - Melt butter in medium
pan over low heat, then add sugar and heat
until dissolved. Add sliced beries and nuts
and saute 1 min; set aside.
Devonshire cream - Combine all ingredients.
(If Devonshire cream is not available, use an
additional 1/2 c heavy cream.) Whip on medium
speed until peaks are formed.
Chocolate Sauce - Using a double boiler, melt
the chocolate chips (5 to 8 min); set aside
while keeping warm.
French Toast Batter - In a large mixing bowl,
whisk the eggs, sugar, vanilla, and cinnamon.
Add the cream and Grand Marnier; set aside.
Final preparation and assembly - Slice bread
1/2" thick. Soak bread thoroughly in batter.
Drain off excess. Cook over medium heat [in
clarified butter] in a nonstick pan for 2 min
on each side or until golden brown.
Place one piece of toast on a plate and top with
strawberry sauce. Repeat two additional times until
you have built your tower of toast; top it off by
covering with the remaining strawberry nut sauce.
Drizzle chocolate sauce on top of the tower and
finish with a dollop of Devonshire cream.
Emil Castillo, Norma's, Parker Le Meridien, NYC
and Burger Joint, NYC via CBS New York
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