Comment on Episode #153.
Annotations
Panel #1 - Pinkberry a la Claude-René.
Panel #4 - Carpaccio de Hobboeuf
(Hobbit Carpaccio).
Ingredients:
- 600 gr [1.3 lb] hobbit fillet cut in very thin slices (like ham)
- 15 gr [3 oz] fresh grated parmesan cheese
- The juice of 1 big lemon
- 1 mushroom
- 3 Tspoons olive oil
- salt & pepper
Directions:
- Display the Hobbit slices on a large plate; spread them with lemon juice, then turn them upside down and spread again with the remaining lemon juice, salt and pepper.
- Leave it in fridge for 30 minutes to an hour so that the lemon will "cook" the meat (it will change color).
- Clean the mushroom and thinly slice it.
- When ready to serve, spread a few drops of lemon again, then the olive oil, then the grated parmesan cheese, and finally a few slices of mushrooms.
- Decorate with fresh basil leaves if you have some.
- Serve fresh with a lettuce and French bread...
Panel #5 - Avocat et Oeufs à la Mousse de Hobbite (Avocado and Eggs with Hobbit mousse)
Ingredients:
- 2 ripe avocados
- 100 gr [4 oz] Hobbit flesh
- 3 eggs
- 3 teaspoonfulls Dijon mustard
- 10 cl [3 fl oz] olive oil
- salt, pepper and lemon
Directions:
- Separate 1 egg yolk from white ; hard-boil the other 2 eggs.
- Make a mayonnaise : put the yolk and the hot mustard in
a small bowl and beat with a whisk for a few seconds until you get a homogeneous mixture ; start pouring the oil drop by drop while beating. When all the oil is incorporated, add a few drops
of lemon with salt and pepper.
- With an electric mixer, beat the egg white until thickly frothy.
- Mix the hobbit flesh with the mayonnaise then gently stir to incorporate the stiff white with a whisk. Keep in fridge until serving.
- Peel and slice the 2 hard boiled eggs.
- When ready to serve, peel and slice the avocados (they would get black if you do it before) and alternate slices of egg / avocado in the individual tureens
- Top with the crab mousse or serve it in a separate small saucer. Decorate with a plain shrimp or a cherry toamato.
Panel #6 - Filet Hobbnon aux Oignons - Gratin Dauphinois (Filet of Hobbit with Onions - Dauphiné oven baked potatoes)
Ingredients:
- 800 gr [3 lb] filet of Hobbit
- 4 brown onions
- 20 cl [7 fl oz] dry white wine
- 5 Tbspoons olive oil
- Salt & pepper
- 4 big potatoes
- 35 cl [12 oz] single cream
- 100 gr [4 oz] swiss cheese
- nutmeg, salt & pepper
Directions for main course
- Peel and mince the onions ; cut the filet in 3 to 4 sections.
- In a non-stick stewpot, medium flame, heat the oil and brown the onions in for 15 minutes (turn regularly with a wooden spoon).
- Brown the meat in the onions for 5 minutes with salt and pepper, then pour the wine, cover with a lid, and let simmer for 30 minutes ; turn from time to time.
- Serve each of your guest cutting slices from the meat sections.
Dirctions for side dish:
- Grate the swiss cheese. Peel the potatoes and cut them into thin slices (with the slicer side of your grater or electric mixer) ; display them in an oven dish by layers, add salt and pepper each time one layer is completed ; spread as well a pinch of grated nutmeg and some grated cheese every other layer. Once all slices are displayed, pour the single cream in the dish ; it needs to cover exactly all potatoes ; complete with a little milk if it is not the case (leave the extra cream if you have too much).
- Spread the left cheese (1/3) on top of the potatoes ; bake the whole in (pre-heated) oven at 200°C / 400°F for about 1h15. The gratin must be golden brown and the cream should be totally absorbed by the potatoes.
Panel #7 - I had to recreate the door to the Prison Chamber of Thaumaturgic Vicissitudes. The last time it was constructed was back in March of 2006 for episode #32.
Panel #8 - The last time the wall of chains in the Prison Chamber of Thaumaturgic Vicissitudes was seen was in episode #50.
Mon Deiu: My God! Which god a half-machine/half-flesh golem chef from Rouebonne would worship is anyone's guess.
Panel #9 - This is the hole that Dundorious and his friends escaped through back in episode #59.
