-=> Quoting Shawn Highfield to All <=-

 SH> Martha Stewart recipe
 SH> Title: Raspberry Buckle
 SH> Spread batter in baking dish. Scatter raspberries on top.

That's not a traditional buckle. The fruit goes on the bottom; the
batter on top.  (It probably still tastes pretty good though!)

A breakdown of pie-like dishes:

Oven baked:

A cobbler has a biscuit topping
A crisp was a streusel crumb topping
A crumble has a rolled oat topping
A Brown Betty has a top and bottom oat crust
A buckle has a cake batter topping.
A French flognarde has a pancake batter-like flan topping
A Clafoutis is a cherry flognarde.
                        
Stovetop, in a cast iron pan:

A pandowdy has a cobbler-like biscuit dough topping
A slump or a grunt has a dumpling topping.

I probably make crumbles more often than any of the others.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rock Shrimp Tempura W/ Spicy Creamy Sauce
 Categories: Japanese, Appetizers, Shrimp, Sauces
      Yield: 4 Servings

           FOR THE TEMPURA BATTER:
      1    Egg yolk
    3/4 c  Ice water
    1/3 c  Flour
           FOR THE SHRIMPS AND SALAD:
      8 oz Rock shrimp
      6    Shiitake mushrooms, cut into
    Quarters
      1 bn Asparagus, steamed
    Mixed lettuce
    Fresh herbs for garnish
      1 ts Sesame seeds
    Butter for sauteeing
    Vegetable oil for
    Deep-frying
           FOR THE SPICY-CREAMY SAUCE:
    1/4 c  Mayonnaise
      2 ts Garlic-chili sauce
    (Tobanjan)
      2 ts Fresh lime juice

  Make the tempura batter by lightly mixing the ingredients.

  Make the spicy-creamy sauce by mixing the ingredients together.

  Make sure the rock shrimps are deveined. Rinse and dry them.

  Sauteed the shiitake mushrooms in butter. Season with salt and
  pepper.

  Heat oil for deep-frying to 360 F. Dip the shrimp in tempura
  batter and deep fry for 2 minutes. Drain well on paper.

  Put the shrimps and shiitake mushrooms together in a bowl. Mix
  with the spicy-creamy sauce by tossing them together.

  Arrange the salad on the plate and squeeze some lime juice on it.
  Arrange the fried shrimps, the mushrooms and the asparagus on top
  and sprinkle with sesame seeds and fresh herbs. Serve immediately.

  My take on the Nobu's restaurants appetizer.

  From: Zen, Www.Zencancook.Com

MMMMM





Cheers

Jim


... Escoffier had little to say about pumpkin pie spice.

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