[Sca-cooks] Today's NY Times...

[A F Murphy]

You know... this is not fair. Here I am, with no man to cook for me, and
the Spoontease in my very own city  is quite married, thank you, and the
other is half a world away...

I agree, I think Grand Marnier would be better than chocolate liqueur.
Complements the flavor.

Anne

Phil Troy/ G. Tacitus Adamantius wrote:

> Also sprach Jones, Craig:
>
>>  >
>>
>>>  Okay, I'll just say the way to a woman's heart is through her stomach
>>>  (veal or chicken cutlets sauteed and served with beurre rouge with
>>>  black olives and rosemary has never failed yet...
>>
>>
>> Got a recipe for that, Mr SpoonTease?
>
>
> Uh, not really... saute meat, keep warm, add chopped olives (I
> usually just smoosh them to get the pit out) to the pan, deglaze with
> red wine, swirl in cold butter pats until sauce is homogeneous and
> syrupy, sorta dark pink, add chopped rosemary, pour over or around
> meat, serve...
>
>>
>> SingleDrakey.
>>
>> Ps.  For me it's bitter chocolate tart with a spoonful of crème
>> fraiche/Icing Sugar whip on the side (yes I will provide a recipe
>> later...)
>
>
> Oh. OK, that'd do it.  Howzabout a plain chocolate genoise cake (made
> with both chocolate and cocoa), sprinkled with liqueur (I like
> Curacao or Grand Marnier, but the obvious thing would be something...
> chocolate) split and filled with chocolate mousse... plain vanilla
> sugar on top and whipped cream (barely sweetened) on the side...
>
> Adamantius
>
>
>
>