Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Sept 6, 2017 10:55:05 GMT -5
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Sept 11, 2017 23:26:43 GMT -5
Good morning to you all once again! I trust that all is well with all of you today. Due to unprecedented demand from around the world, everyone reading ' The Third' is cordially invited around to watch the second episode of ' Doctor Foster' tonight promptly at 21:00 (BST) on Tuesday 12 September 2017. Reeling from the repercussions of Simon's return, Gemma scrambles to uncover his secrets and find out what's going on with Tom. If you cannot make it in person, why not watch it online?
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Sept 19, 2017 22:54:26 GMT -5
Good morning to everyone reading ' The Third'. I trust that all is well with all of you today. Due to unprecedented demand from around the world, everyone reading ' Serious Topics' is cordially invited around to watch ' Doctor Foster' on BBC One (television) promptly at 21:00 (BST) on Tuesday, 26 September 2017! Gemma feels Tom should come first, even though she and Simon are at each other's throats. But can they put their own feelings aside for their son's sake, Alistair? If you cannot make it to London in person next week, another time, perhaps?
|
|
|
Post by ahinton on Sept 21, 2017 4:03:33 GMT -5
Good morning to everyone reading ' The Third'. I trust that all is well with all of you today. Due to unprecedented demand from around the world, everyone reading ' Serious Topics' is cordially invited around to watch ' Doctor Foster' on BBC One (television) promptly at 21:00 (BST) on Tuesday, 26 September 2017! Gemma feels Tom should come first, even though she and Simon are at each other's throats. But can they put their own feelings aside for their son's sake, Alistair? If you cannot make it to London in person next week, another time, perhaps? I don't know; I've not been watching it. Sorry about London; some other time, indeed!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Sept 22, 2017 9:06:20 GMT -5
' Doctor Foster' is currently the best series on television, Alistair!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Sept 25, 2017 9:47:08 GMT -5
This posting is simply to remind members that they have been invited to dinner with kleines c tomorrow night (19:00 BST), prior to a screening of ' Doctor Foster' at 21:00 (BST) on Tuesday, 26 September 2017! Simon feels confident that he and Kate can finally live securely, free from Gemma's shadow. But can Kate really trust him, Uncle Henry? Join us tomorrow, Alistair, and find out!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Oct 3, 2017 11:34:05 GMT -5
This posting is simply to remind posters that they have been invited to a dinner of foie gras with kleines c and the gang tonight night (19:00 BST), prior to a screening of ' Doctor Foster' at 21:00 (BST) on Tuesday, 3 October 2017! Gemma goes to extreme lengths in order to come out on top and win back her old life. But has she gone too far this time? Join us tonight, Grosses C, and find out! Alistair, Jason and Uncle Henry are all more than welcome to join us. We shall be cooking for twenty tonight, but if you cannot make it in person, do not worry! Here is the last episode on the BBC iPlayer. BBC iPlayer - Doctor Foster - Episode 4
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Oct 3, 2017 14:55:52 GMT -5
Boneless quail stuffed with poultry quenelle and served withpoultry quenelle and sautéed mushrooms was easy enough to prepare this evening! For twenty guests, simply triple the quantities below:
Ingredients
1-lb. boneless, skinless chicken breast, chilled Salt and freshly ground white pepper 1½ cups heavy cream, chilled 1 egg white, chilled 1 tablespoon chopped chives 2 tablespoons chopped parsley 8 semi-boneless quail 4 tablespoons butter 4 cups mixed sliced mushrooms (such as crimini, oyster, shiitake, etc) 1 tablespoon minced garlic 3 cups unsalted or low-sodium chicken broth Leaves from 2 sprigs fresh thyme 3 ounces foie gras terrine
Preparation
Make the poultry mousse. Cut the chicken into small pieces, season well with salt and white pepper, and place in bowl of food processor fitted with a sharp blade. Process the chicken, scraping bowl down as necessary, until it is completely broken down into a homogenous paste, about 2 minutes. Add the egg white and blend to incorporate and loosen paste, about 30 seconds. With processor blade running, slowly pour in the heavy cream. Process until all of the cream is incorporated, the grain of the mousse is very fine, and the mousse is solid enough that a scoop of it will not fall off of a rubber scraper held in the air, about 2 minutes. Transfer to a bowl and fold in chives and 1 tablespoon of the parsley.
Preheat oven to 375° F. Stuff the body of each quail with some of the chicken mousse. Save remaining mousse for another use (make sure to cover it well with plastic wrap to lessen air exposure). Tie quail legs together with a piece of butcher’s twine.
Season quails with salt and freshly ground white pepper. Heat 2 tablespoons of the butter in a large skillet set over medium-high heat. Working in two batches so as not to overcrowd the pan, brown quail on both sides, about 3-4 minutes per side. Transfer quail to a baking sheet (do not clean skillet) and place in oven. Cook until firm and done all the way through, 15-20 minutes. Meanwhile, add mushrooms to skillet and cook, stirring frequently, until about three-quarters done, about 5 minutes. Add garlic, season with salt and white pepper, and finish cooking, about 3 minutes more. Mix in remaining tablespoon of chopped parsley, transfer to a bowl, and set aside. Add chicken broth and thyme leaves to skillet and boil until reduced by two-thirds, to about 1 cup in volume, about 15 minutes. Transfer reduced broth to a blender and add foie gras terrine and remaining 2 tablespoons butter. Blend until smooth and frothy.
Service
Remove butcher’s twine from quail and discard. Divide mushrooms and quail among warm plates. Spoon foie gras sauce over quail and mushrooms. It really is a delicious meal! Serve with Tokaji!
If you are a vegetarian, the best way to experience Anne-Sophie Pic's deft touch with vegetables would be to opt for the dedicated six-course tasting menu. Here, her love of unusual flavour combinations comes through: heirloom carrots are infused with pine-tree buds and geranium rosa, while asparagus is paired with Pastis, anise, liquorice and lemon verbena ice cream (£75). Enough is enough, Uncle Henry!
|
|