http://www.larecettedujour.org/2009/10/lotte-a-lamericaine.php French food, one day at a time Wed, 01 Sep 2010 13:13:49 -0400 http://wordpress.org/?v=abc hourly 1 http://www.larecettedujour.org/2009/10/lotte-a-lamericaine.php/comment-page-1#comment-637 Maggie Sat, 17 Oct 2009 21:58:08 +0000 http://www.larecettedujour.org/?p=455#comment-637 delicious! Fabulous sauce, and my hunch about the cognac was right - a wonderful, slightly piquant sauce that 'tarted-up' the seafood nicely. Thanks Veronica! I like the look of your pumpkin soup too - I have a butternut squash that would respond very well to this treatment too. delicious! Fabulous sauce, and my hunch about the cognac was right – a wonderful, slightly piquant sauce that ‘tarted-up’ the seafood nicely. Thanks Veronica! I like the look of your pumpkin soup too – I have a butternut squash that would respond very well to this treatment too.

]]> http://www.larecettedujour.org/2009/10/lotte-a-lamericaine.php/comment-page-1#comment-636 veronicay Sat, 17 Oct 2009 09:23:50 +0000 http://www.larecettedujour.org/?p=455#comment-636 Lovely, let me know how it turns out! Lovely, let me know how it turns out!

]]> http://www.larecettedujour.org/2009/10/lotte-a-lamericaine.php/comment-page-1#comment-635 Maggie Sat, 17 Oct 2009 08:02:20 +0000 http://www.larecettedujour.org/?p=455#comment-635 Oh, this sounds yum. I imagine the cognac gives a lovely depth of flavour to the whole thing. Now, I have a pack of scallops, squid rings and prawns (fresh) from Marks and Sparks and I was going to do some sort of 'Spanish Rice' effort with them tonight, but now I think I will make this sauce. I shall quickly saute the seafood and then add to the sauce and serve with saffron pilaf rice - thanks Veronica! Oh, this sounds yum. I imagine the cognac gives a lovely depth of flavour to the whole thing. Now, I have a pack of scallops, squid rings and prawns (fresh) from Marks and Sparks and I was going to do some sort of ‘Spanish Rice’ effort with them tonight, but now I think I will make this sauce. I shall quickly saute the seafood and then add to the sauce and serve with saffron pilaf rice – thanks Veronica!

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