Comments on: Recipe of the Week

By: Greg

Greg — Fri, 20 Oct 2006 21:08:21 +0000

La sauce Worchestershire being an integral part of la cuisine fran�aise, I am going home immediately to cook this dish and will write about it in 12-page feature for a forthcoming issue. Or perhaps not.

That said, I did have lunch at Riad restaurant today, and he serves a lamb and seared vegetables kebab on top of a rice pilaf, with a creamy perhaps-French sauce in a mini-ramekin on the side (no onion juice or lemon involved WHATsoever). Maybe you could do the same presentation with a skewer of beef cubes and green olives, roasted or grilled with olive oil, then served over pilaf (or faster, couscous). But meatballs on top of rice.... Well. I'll pass until after the kegger.

By: Carrie

Carrie — Fri, 20 Oct 2006 13:30:53 +0000

Oooohhhh goodness. Someone was getting crafty with their culinary skills. Are lemon juice, onion juice, olives and cream ever a good combination? Me thinks not. I have the distinct feeling that this is the result of pantry-itis: A recipe conceived from a lack of desire to grocery shop, and a lack of cohesive ingredients in the pantry. Or, your little cookbook there had to meet a quota.

By: Tammy Kirks

Tammy Kirks — Fri, 20 Oct 2006 13:21:59 +0000

Good point. You can sell anything with a sophisticated voice and some crystal or silver dishes!

By: Suzanne

Suzanne — Fri, 20 Oct 2006 13:08:30 +0000

“Serving it in a silver chafing dish just makes it sophisticated crap rather than regular crap”

Well, that’s what they did with Fancy Feast cat food in commercials - put it in a cut-crystal bowl, and Lauren Bacall’s the voice over - for added sophistication.

Come to think of it, that does look a little like cat food in the photo…