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Ragout Alba la Provençale by dailylabel
06/03/2010, 14:22
Filed under: art, kitchen, resources

Ragout Alba la Provençale

This is not a discovery from some nice french restaurants in Paris but taken from The Molecular Invasion by CAE, in the appendix 1, “Betty Crocker 3000 Presents Food for a Hungry World”, a book I was happy to find in the most packed secondhand bookshop in Paris, Le Regard Moderne.

so, back to the recipe:

GFP rabbits are beeing raised in select labs that will not release them into the wild but might sell them to enterprising cooks for a special banquet (this menu introduces the public to Green Fluorescent Protein (GFP). It is derived from jellyfish genes, and has the characteristics of fluorescent green when exposed to UV or blue light. It is frequently used as marker to detect genetically transformed cells in crops. GFP has no knownallergenic or toxic properties in humans, and should appear more and more in our diet. Hit up your scientist friends or molecular biology students for some of the ingredients that are not yet available in your supermarkets.

1 GFP stewing rabbit cut into chunks (~3 pounds). Marinate the rabbit in a mixture of wine, vinegar, olive oil, mashed garlic, a bay leaf, and a pinch of thyme for 4 hours.
2 cups canned chicken broth
2 cups each choppe onions, carrots, celry and red ripe tomatoes
1/2 cupe chopped GFP parsley

In an oven-proof casserole layer the chopped vegetables with a piece of marinated rabbit. Pour broth over the top. Cover tightly and bake in a medium hot oven for 3-4 hours. Arrange on a platter surrounded by green mahed potatoes. Sprinkle generously with GFP chopped parsley for maximum fluorescence.

Suggestion: Serve the dinner under UV lights to enjoy the full effect of its glow.

(Cost estimate: GFP rabbit and other ingredients free to participating biotech families)

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