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Roux La Roux - Yahoo Recipe Search
Food.comThis is the only method I've used for making roux for over 20 years! It's very quick and has always given me a perfect dark brown roux. I usually will just make the flour and oil part (in whatever proportions my recipe calls for) in the microwave and finish with the addition of the other vegetables and ingredients in a big pot on the stove. It's originally from a cookbook called "Tout de Suite a la Microwave" by Jean K. Durkee.Food52A few months back, a dear friend of mine brought me a real treat: Sucre roux a la Coriandre. Basically, it's a coriander-infused sugar, and it's scrumptious. I wasn't quite sure what to do with it, initially, but since, I've used it in a fig-poaching liquid as well as to caramelize Asian pears. Both are real delights. Last night I served the caramelized pears atop homemade spiced apple butter -awesome- and last week I put them on pan-roasted salmon. Also delish. Though I've not tried this with other pears or apples, I suspect the result would be equally tasty. I started with Asian pears because I like their crunch and thought they'd hold up well during cooking. They do. This sugar is made by Terre Exotique. I think you could approximate it by whisking some freshly ground coriander into unrefined sugar. Enjoy.Food52About 6 months ago, a friend gave me a gorgeous can of sucre roux a la coriandre, a sugar she'd bought at a specialty store in Vancouver. I wasn't totally sure what it was or how to use it, but I was intrigued. Turns out it's a coriander sugar and it's absolutely divine. I created this dish to highlight its flavor but also the ways that it and fennel, leeks and oranges complement each other. This is scrumptious and also beautiful!