From Elle (http://cuisine.elle.fr/elle/elle-a-table/recettes-de-cuisine/poelee-minute-d-epinards-et-avocat__2)
Poêlée minute d'épinards et avocat
500 g de pousses d'épinards
1 gros avocat pas trop mûr
1 piment doux « végétalien » (facultatif),
1 gousse d’ail
1 c. à café de sucre de canne
3 c. à soupe d’huile d’olive
1 c. à café de fleur de sel
1 c. à café de poivre moulu
Google's translation service renders it as:
Stir Fry minute spinach and avocado (I say: Quick Stir Fry of Spinach & Avocado
500 g shoot spinach (I say: spinach leaves)
1 gros avocat pas trop mûr 1 large lawyer not too ripe (obvious)
1 piment doux « végétalien » (facultatif), 1 "vegan sweet peppers (optional) (I say they say: 1 green bell pepper, orgainic (optional) [here optional means organically optional]
1 gousse d’ail 1 clove garlic
1 c. 1 C. à café de sucre de canne Coffee sugar cane (1 tsp. brown sugar)
3 c. 3 C. à soupe d’huile d’olive Tablespoons olive oil (3 T. Olive Oil)
1 c. 1 C. à café de fleur de sel Coffee fleur de sel (1 tsp. finishing salt)
1 c. 1 C. à café de poivre moulu Coffee pepper (1 tsp. ground pepper)
I never thought of stir frying a lawyer before and will let my readers, here at C&Z know if I like it.
First I've got to buy a large, not too ripe lawyer . . . hmmm! _________________ Author of California Mission Cookery
Joined: 23 Mar 2005 Posts: 159 Location: San Francisco
Posted: Fri Apr 04, 2008 7:31 pm Post subject:
How funny! I know those translations can be a source of a good laugh. Frankly, I wouldn't want a very ripe lawyer myself (LOL). I recall a moment when I wanted to clarify the meaning of a certain word with my french friends. I ran into the word salopette and asked "une salopette, est-ce que une petite salope?" which had brought a big laugh within the group. This was a french-anglo conversation group.............. _________________ "A man hath no better thing under the sun than to eat, and to drink, and to be merry."
Joined: 02 Oct 2004 Posts: 233 Location: Canton, TX USA
Posted: Sun Nov 23, 2008 11:38 pm Post subject: workable English translation?
I'll try for a more workable, but loose (hold the lawyer, please) English translation, with prep. notes, but don't hold me responsible -- I haven't tried the recipe. This is from reading the original French & looking at the photo & some changes I would make. I really may have to make this, it sounds delicious.
Quick Spinach Stir-fry with Avocado
1 lb trimmed, washed spinach leaves
1 large avocado, ripe but still firm enough to hold its shape
1 fresh chilli (I'd use a jalapeno, or if I wanted milder, a banana pepper)*
1 clove garlic
3 tblsp. olive oil
1 tsp. cane sugar (I think something like raw or turbinado sugar)
1 tsp. fleur de sel
1 tsp. freshly ground pepper
---my add: juice of 1 large lime or small lemon
* use a fresh red chilli to add some color
I'd use a non-stick pan & reduce the oil by half, or 2 tblsp at most.
The sugar, salt & pepper quantities seem like a lot.
Directions are how I would make this, in my own words rather than a translation.
Mix the sugar, salt & pepper together (or not, see above re: quantity) & set aside.
Pick over, wash & drain the spinach.
Thinly slice or dice the chilli, using seeds or not, depending on heat.
Peel the garlic & mince, removing center sprout if one is there.
Cut the avocado in half, remove pit & slip from peeling. Cut into large dice, toss with lime juice & set aside.**
**to prevent avocado from darkening & brighten the flavor overall
Heat olive oil in a large non-stick fry pan or wok. Add garlic & chilli, cook for a minute. Add spinach & cook until the leaves collapse. Add the avocado and lime juice & cook until avocado is warmed through.
Sprinkle with seasonings to taste & serve immediately. Makes 4 servings (so says original recipe)
Original recipe notes this as an accompaniment to shellfish cooked with ginger. I'd probably nix the ginger & saute a pound of peeled shrimp in a mixture of garlic flavored olive oil & butter, then use the greens as a bed for the shrimp & scatter chopped cilantro over all.
This would make 4 first-course servings, easily. But for a main dish, I'd say 2-3 servings.
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