Spike's & Jamie's Recipe Collection & a Whole Lot More!

Stuck in someone else's frames? break free!

Recipes from Spike & Jamie

Back  <>  Home  <>  Next

Contents Disk 283

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

A PERFECT PAIRING

AN UPDATED CELEBRATION

APPLE PANCAKES

ASIAN STYLE CHICKEN NOODLE SOUP

BAKED MEAT LOAF

BEER CHEDDAR SOUP

BENNE WAFERS

BLACK EYED PEA SOUP

BREAKFAST CASSEROLE

BREAKFAST POCKETS

CARAMEL PRALINES

CARIBBEAN PEPPERPOT

CLASSIC SAUCES REAPPEARING

COUNTRY HAM AND APPLE SLAW SANDWICH.

CRAWFISH CORN CHOWDER

CREAMY MUSTARD SAUCE

DIFFERENT THAI CUISINE

EASY WALNUT COFFEECAKE

FILO PASTRY

FRENCH ONION SOUP

FRIED CHICKEN

FUSILLI WITH BELL PEPPERS AND ONIONS

GRAPE NUT BARS

GRAPEFRUIT SALAD WITH BLACK BEAN SAL

GREEN GODDESS DIP

I CANT BELIEVE ITS TUNA CASSEROLE

IDEA TIME

INDIAN CHICKEN SOUP

ITALIAN TURKEY SAUSAGE

KOHAKU NAMASU

MARINATED EYE OF ROUND ROAST

MEDITERRANEAN MELDS WITH ORIENT

MEDITERRANEAN STIR FRY

MOCHA COFFEE DRINK

NEW ENGLAND CLAM CHOWDER

NISHIME

NORTHERN THAI HUNGLAY PORK CURRY

PECAN PIE MINI MUFFINS

PEPPERY BEEF TENDERLOIN

PICKLED GARLIC AIOLI

POTICA BREAD

RED LOBSTER CHEESE GARLIC BISCUITS

RED WINE SAUCE

ROAST BEEF

ROASTED CHICKEN

ROASTED ROSEMARY CHICKEN

ROOT VEGETABLE STEW

SAUCE CHORON

SAUCE GRIBICHE

SAUSAGE AND RED LENTIL SOUP

SPINACH AND POTATO SOUP

SPOTTED DICK

STANDING RIB ROAST

STUFFED CUCUMBER BAMBOOS

STUFFED FRENCH TOAST STRATA

SUGARED WALNUTS

THAI GUACAMOLE

THE PERFECT GRILLED STEAK

TOMATO BASIL SOUP

TRICOLOR PASTA SALAD

TURKEY CURRYQ

TURKEY SALAD WITH APPLE

TURKEY SOUP WITH WILD RICE

WARM LENTIL SALAD WITH SEARED TUNA

WATERCRESS DIP WITH CRUDITES

 

 

 

 

 

 

 

A PERFECT PAIRING

Winter's chill, soothing soup

December 26, 2001 Posted: 05:55:03 AM PST

By JOHN DeMERS, Houston Chronicle

 

It's prehistoric comfort food.

 

Though the discovery of fire usually is associated with some flame-charred piece of meat, the creation of soup probably wasn't too far behind.

 

The genius of simmering meat (which was hunted) with vegetables (which were gathered) seemingly marked the first time these two types of ancient societies made dinner together. In one pot.

 

With a chill in the air, we should be glad hunters and gatherers.

 

Is it the simmering? Is it the affection in the stirring? Or is it just that the human race has had several thousand years to get really good at making soup?

AN UPDATED CELEBRATION

Devotion to detail marks Japanese New Year's foods; can a modern cook take shortcuts without shortchanging the tradition?

BY SHARON NOGUCHI, San Jose Mercury News

 

The secret of Japanese New Year's food really is no secret.

 

It is patient devotion to precise and meticulous process, acceptance of doing things the long way around. It is my Auntie Shige tweezing out each bone from 16 mackerel fillets, or my Auntie Lois shredding burdock root with a paring knife.

 

It is, frankly, a pain.

 

Attitudes like mine are why New Year's is both a cherished and fading tradition in the Japanese-American community.

 

We love the once-a-year regional and holiday dishes that we can't order in restaurants (and if we could, the flavor wouldn't be right). We love the whole clan sitting down to eat ozoni (rice-cake soup), and visits later of the cousins' cousins and in-laws' in-laws. We love the connection to the past. We love the feeling that comes especially with tediously home-prepared food, of being cared for.

 

What enables this all is the custom of grandmas, moms and aunties spending days cooking and washing and serving.

 

Younger grown-ups like me and my cousins have been free to behave like children -- or men -- whose responsibility is simply to obey entreaties to eat, and eat more. (Yes, even husbands inclined to participate in household chores tend to spend New Year's Day solely as consumers of food and football.)

 

The cooks would be glad to pass along their knowledge, even while, I suspect, privately doubting we can get it right.

 

My aunt would tell you that the secret to perfect sabazushi (mackerel sushi) is in salting, then marinating, the fish just right. Oh, and spending four days to prepare it.

 

My friend Morita-san would have told you that the secret to perfect kuromame (sweet black beans) is in simmering and cooling the beans so carefully that they turn out glazed and unwrinkled. It takes an entire day.

 

Those who prepare atsu-yaki tamago (scrambled egg roll) would advise using a rectangular pan, and rolling layer upon layer of barely underdone crepe-thin egg sheet across the pan like a jelly roll. You can only imagine the time it takes, especially in inexpert hands.

 

I don't think my generation, even if we decide to grow up sometime, can ever take it all over.

 

We're used to seeing New Year's not as work, but as a fun time to eat. We're too busy. Oh, some of us can cook, but after Christmas we still want to hit the sales or hit the slopes, catch up at the office or catch up on our sleep. After all, it has been a stressful year.

 

But surely, you say, the land that invented electric rice cookers and Top Ramen could come up with New Year's shortcuts. And it has. We celebrants just have to drop our insistence on doing things the right way, and do it the fast way. If we want our children to become as nostalgic about New Year's as we are, we've got to apprentice with our moms and aunts, invent new traditions -- then compromise.

 

This will not be easy. Among the generation that manages to arrange Christmas and cook for New Year's, only perfection is acceptable. And the non-cooking generation, taking for granted such annual feats, is not uncritical.

 

For the total non-cook, Japanese supermarkets now sell the whole packed New Year's feast to go. But be warned, it's expensive.

 

To preserve tradition, the key is to choose a few dishes to prepare the real way, delegate duties (to both genders) and fill the shopping cart with canned beans, sliced sashimi, vacuum-packed vegetables, sushi-to-go and -- horrors! -- frozen mochi, the pounded cakes of glutinous rice that are an essential New Year's food.

 

The next year, adjust the menu, keeping the prepared foods that measured up to family standards and trying out others. Personally, I'd leave off the satoimo (taro root). But the rule is, if you're not putting in at least a day in the kitchen, you don't get to choose.

 

So when cousin David complains that the salad is not sweet enough, the burdock is not thin enough or the makizushi is not fat enough, just smile sweetly, grab his arm and announce you've got another conscript for the cooking team next year.

 

Auspicious dishes

 

Japan long ago adopted the Western, or solar, calendar, and thus celebrates its most important holiday of the year on Jan. 1.

 

Most of the two dozen or so dishes traditionally served at Japanese New Year's earned their place on the menu because of their auspicious appearance or name. Families augment these dishes with their own often regional specialties -- the sabazushi in my family came from Wakayama Prefecture with my grandparents.

 

Many traditional New Year's foods are what's available in winter and keep well for several days. Once upon a time New Year's was a weeklong celebration, during which no one cooked except to heat up the morning soup. We don't have the luxury of a long holiday, nor the restrictions on cooking. These days, even in Japan, New Year's is compressed into three or sometimes even one day.

 

Although fresh green vegetables aren't part of the tradition, there are inventive ways to include them. Cucumber, for example, is a summer food, but when sliced to resemble cut bamboo -- which, along with pine and plum blossoms, is one of the symbols of the new year -- it helps fill the void of green on the table.

 

Red and white are considered lucky colors and so are displayed at New Year's. Kohaku namasu, a carrot and daikon salad, reflects that, and also helps balance heavy menus. It is better if made several days ahead.

 

But if you can't stand the strong odor of daikon, why let tradition be tyrannical? Yesterday's justifications need not be today's boundaries.

 

You can eat your fill of black beans, which are supposed to guarantee good health, but you'd be better off placing your faith in eating whole grains and vegetables and getting your dad to quit smoking. If we really believed that kazunoko (cod roe) portended fertility, more couples than not in this fortunate age would stay away from it. Likewise, bow-tied kombu (giant kelp) will not, in your tummy, make you happy all year.

 

But you can make New Year's Day happy, by setting your menu based on what your family likes to eat, rather than on how you wish your life would turn out.

--------------------------------------------------------------------------------

Contact Sharon Noguchi at (408) 271-3775 or email snoguchi@sjmercury.com. Fax (408) 271-3792.

APPLE PANCAKES

1 1/2 cups Flour

1/2 cup Sugar

1 teaspoon Baking Soda

1 teaspoon Salt

1 teaspoon Cinnamon

3 cups Apples -- shredded

2 1/2 cups Low-Fat Sour Cream

2 Eggs -- slightly beaten

2 teaspoons Vanilla

In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. In medium bowl, combine apples, sour cream, egg and vanilla, then mix well. Add apple mixture to dry ingredients and stir until just blended. Lightly grease griddle or large skillet, then heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle and flatten slightly. Cook until bubbles form and tops look dry. Turn pancake and cook until golden brown on bottoms. RF4RP

ASIAN STYLE CHICKEN NOODLE SOUP

 

5 pounds chicken backs and necks

5 quarts water

1 chicken breast

1 (3-inch) piece of fresh ginger, sliced

1 onion, coarsely chopped

4 whole cloves

4 black peppercorns

2 pieces star anise

2 lemons

2 green onions

Salt and pepper, to taste

Pinch of sugar

8 ounces egg noodles or other pasta

1 carrot, peeled and cut into 1/2-inch-thick slices

1 celery stalk, cut into 1/2-inch-thick slices

Fresh basil, leaves cut into chiffonade

Chopped fresh cilantro

 

Combine the chicken backs and necks, water, chicken breast, ginger, onion, cloves, peppercorns and star anise in heavy large stockpot. Cut one lemon into quarters. Add to pot. Bring to a boil. Reduce heat and simmer for 45 minutes, until chicken breast is cooked through. Transfer breast to plate.

 

Continue simmering stock, skimming any foam that rises to surface, until reduced by half, about 1-11/2 hours.

 

Strain into large skillet. Skim fat.

 

Remove meat from chicken breast and tear into shreds. Discard skin and bones.

 

Thinly slice green onions, keeping white and green parts separate. Season stock with generous amount of salt and pepper. Add pinch of sugar. Bring to boil. Add pasta, white parts of green onion, carrot and celery. Boil until pasta is tender, but still firm to the bite. Adjust seasoning. Add chicken. Heat through.

 

Cut remaining lemon into wedges. Serve soup with basil, cilantro, green onion tops and lemon wedges. Serves four to six.

BAKED MEAT LOAF

From Betty Crocker

 

2 pounds ground beef

1 cup seasoned bread crumbs

3/4 cup milk

2 eggs

2 tablespoons instant minced onion

2 teaspoons salt

1/4 teaspoon pepper

 

Mix all ingredients. Spread mixture in ungreased 9-by-5-by-3-inch loaf pan. Bake uncovered in 350 oven about 11/2 hours or until done. Serves 8 to 10.

BEER CHEDDAR SOUP

 

1/2 cup (1 stick) unsalted butter

1 onion, minced

1/4 cup unbleached all-purpose flour

11/2 cups beer

2 cups shredded Cheddar cheese

4 cups milk

2 cups prepared corn kernels, drained

Salt and pepper to taste

 

In a large, heavy Dutch oven or saucepan over medium-high heat, melt the butter and stir in the onion. Sauté, stirring frequently, until the onion is golden, and then stir in the flour. Cook 2 minutes more.

 

Slowly stir in the beer and cook until the mixture thickens and bubbles and the alcohol burns off, about 2 minutes. Stir in cheese and add about 1/4 of the milk. Stir constantly until cheese melts, then slowly add the balance of the milk. Simmer gently. Stir in corn and season with salt and pepper to taste. Serve immediately. Makes 6 servings.

 

BENNE WAFERS

1 cup sesame seeds

3/4 cup butter, melted

1 1/2 cups packed brown sugar

1 egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1 Preheat oven to 375 degrees F (190 degrees C).

2 Place the benne (sesame) seeds on an ungreased baking sheet and toast

for 10 to 12 minutes, until light brown. Watch closely so that they don't burn.

3 In a large bowl mix the brown sugar, melted butter or margarine, egg,

vanilla extract, flour, salt, baking powder and toasted sesame seeds together until combined.

4 Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto a lightly greased baking sheet.

5 Bake at 375 degrees F (190 degrees C) for 4 to 6 minutes, until light brown. Let cookies cool for about 2 minutes before removing from baking sheets to a wire rack to cool completely. Store cooled cookies in an airtight container.

RF4RP

BLACK EYED PEA SOUP

 

2 cups black-eyed peas

1 smoked ham hock

2 onions, coarsely chopped

2 carrots, coarsely chopped

1 celery stalk, with leaves

1 clove garlic, crushed

1 bay leaf

1/2 teaspoon crushed rosemary

2 hot peppers, seeded and chopped

1/2 pound smoked sausage, sliced

Wash the peas of any grit, then place in a medium bowl covered with several inches of water and allow to soak overnight. Drain the peas, reserving the liquid. Pour this liquid into a stockpot and add ham hock, onion, carrot, celery, garlic, bay leaf, rosemary and peppers. Bring liquid to a boil, reduce heat and simmer for 45 minutes. Strain out and discard vegetables, then skim off fat.

 

Return the broth and the ham hock to the heat and add the soaked peas.

 

Simmer until the peas are tender, about 2 hours. Puree the peas in a food processor fitted with a steel blade, then return the puree to the soup. Add the smoked sausage and heat thoroughly. Makes 6-8 servings.

BREAKFAST CASSEROLE

1 Lb Sausage Or 12 Oz. Pkg Link Sausage Cut Into Small Pieces

8 Slices Bread-Cut Or Torn Into Small Pieces (1" Cubes)

8 Oz. Shredded Cheddar Cheese

2 1/2 Cups Milk (Divided Use)

6 Eggs, Lightly Beaten

1/2 Teaspoon Dry Mustard

1/2 Teaspoon Dried Marjoram

1/2 Teaspoon Dried Basil

1 Can Cream Of Mushroom Soup

Brown sausage, place in colander, rinse, drain well, and set aside. Place

bread pieces in a greased 13x9x2 baking dish or disposable foil pan. Top

with cheese and drained sausage. Combine 2 cups milk and next 4 ingredients,

and pour over mixture in pan. Cover and let set in refrigerator overnight, or at least 8 hrs. The next morning (or after 8 hrs) combine soup and remaining 2 cups milk, and pour over casserole. Bake at 350" for 1 hour. Serve hot.

BREAKFAST POCKETS

2 packages Active Dry Yeast -- (1 1/2 Tbs.)

1/2 cup Warm Water -- 110-115 deg

3/4 cup Evaporated Milk -- warm 110-115 deg

1/2 cup Vegetable Oil

1/4 cup Sugar

1 large Egg

1 teaspoon Salt

3 1/2 cups Flour

FILLING

1 pound Sausage -- or bacon

1/2 cup Onion -- chopped

2 1/2 cups Hash Browns, frozen -- shredded, thawed

1/2 cup Mushroom pieces -- drained

7 large Eggs -- lightly beaten

3 tablespoons Milk, skim

1/2 teaspoon Salt

1/2 teaspoon Pepper

1/2 teaspoon Garlic Salt

1 pinch Cayenne Pepper

3 cups Cheddar Cheese -- shredded

In a mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour, then beat until smooth. Add enough flour to make a soft dough (do not knead)Cover and let rise 1 hour. Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink. Add mushrooms to mixture, then drain any excess moisture/grease from mixture. Add the hash browns, eggs, milk and seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese and keep warm. Punch dough down, then divide into 16 pieces. On a floured surface, roll each piece into a 6 or 7-inch circle. Top each with about 1/3 cup filling, then fold dough over filling and pinch the edges to seal. Place on ungreased baking sheets. Bake at 350 degrees F for 15-20 minutes or until golden brown.

To freeze: Place cooled, baked pockets onto a baking sheet and freeze for about one hour, or until hard. Transfer to labeled zip baggies, and freeze for 3 - 6 months. To re-heat, thaw in refrigerator overnight, and bake at 350 degrees F for 5 - 10 minutes or until warmed through, OR place individual pockets, wrapped in paper towels in the microwave, and cook on high heat for 2 - 3 minutes our until warmed through.

Original Note-not mine: Any good 2 pound bread recipe made for a bread

maker could be used to substitute in this recipe if you prefer to make your dough in this manner. I have also used frozen bread dough with good results. RF4RP

CARAMEL PRALINES

 

4 cups sugar, divided use

1 cup light cream

1 teaspoon grated orange peel, optional

1 teaspoon vanilla extract

2 1/2 cups pecans

Dash of salt

 

Boil 3 cups of the sugar with the light cream and orange peel, if using, in a large saucepan until a small amount of mixture forms a soft ball when dropped into very cold water (236 degrees on a candy thermometer). Meanwhile, melt remaining 1 cup of sugar in a heavy skillet, stirring until it reaches brown caramel stage. When both mixtures are ready, carefully add the caramel to the first mixture with a long spoon. Test mixture for soft ball stage. If mixture has reached soft ball stage, remove from heat and cool to lukewarm. If mixture has not reached soft ball stage, cook until it reaches 236 on candy thermometer.

 

Add vanilla, pecans and salt, and beat until stiff and creamy. Drop mixture by spoonfuls onto a greased cookie sheet. Let cool before removing from sheet.

Makes 20 three-inch pralines.

CARIBBEAN PEPPERPOT

 

2 pounds fresh kale

1/2 pound spinach

20 pods fresh okra

1/4 pound salt pork, cut in thin strips

1/2 pound fresh lean pork, cubed

2 onions, thinly sliced

Freshly ground black pepper to taste

2 Scotch bonnet or jalapeno peppers, seeded and sliced WEAR GLOVES

1 tablespoon chopped fresh thyme

6 cups chicken stock

1/4 pound medium shrimp, in the shells, optional

 

Prepare the kale and spinach by removing all stems, thoroughly washing the leaves and chopping them roughly. Chop the pods of okra. Place the salt pork in a large kettle and sauté over medium heat for 10 minutes, rendering the fat. Discard all but 2 tablespoons of fat; in it sauté the pork cubes and onions about 5 minutes, until the onions are translucent.

 

Add the kale, spinach, peppers, thyme and stock. Cover and simmer 21/2 hours. About 5 minutes before cooking is finished, add the shrimp if desired. Remove the salt pork before serving. Makes 6-8 servings.

CLASSIC SAUCES REAPPEARING

IN CHEFS' PANS

BY REGINA SCHRAMBLING, New York Times

In the same way Billy Joel is dabbling in classical music these days, contemporary chefs are taking new cues from that old guy, Escoffier.

 

Until recently, sauce was the accouterment that dared not speak its name. If a chef listed any accompaniment to his halibut or rib-eye, it was likely to be something as nebulous as a jus or a foam or a coulis. More often, the menu implied that entrees came naked into this world.

 

But more and more chefs are putting away their carrot juicers and getting out their copper pots to reduce red wine with shallots for bordelaise sauce. They're whisking clarified butter into eggs with tarragon to make béarnaise. And they're listing these traditional sauces on their menus.

 

In some cases, the movement is a way of reclaiming control from a generation of diners who insisted on sauce on the side. In others, it's a way of catering to diners searching out the familiar. Regardless of the reasons, chefs are acknowledging that the mother sauces codified by Carême dominated cooking for centuries for a reason.

 

Brian Young of New York's Citarella, who had classical training in France and also cooked at Le Bernardin, sums up the situation when he compares the sauce recipes in the most recent ``Joy of Cooking'' with those in the original: ``The new one has red curry-carrot emulsion. The old one has béarnaise. And the old one was better for basic culinary information.''

 

Old French kitchens never abandoned the Escoffier classics. But young chefs, out to make their names as the next Emeril, seemed inevitably to strike out for untried territory and latch on to notions like marmalades and broths and compotes. Part of it is due to the conceit that supremely fresh, organically raised produce, meat and fish need no sauce at all.

 

But even Alice Waters did not abandon béchamel. The word ``sauce,'' after all, comes from the Latin word for salt, which is just one indication of how essential the concept is.

 

At the Culinary Institute of America, students are taught five mother sauces: béchamel, hollandaise, demiglace, velouté and tomato, said Stephen Johnson, a lecturer and chef-instructor at the school, in Hyde Park, N.Y.

 

``We teach those in the first class where they actually use their knives,'' Johnson said.

 

Students also are taught what he calls contemporary sauces: mayonnaises, vinaigrettes and compotes. And they get serious training in making stocks, which are the foundation of most great sauces and which separate professional chefs from home cooks.

 

Now that sauces are seeping back, some chefs are adhering to the rules laid out centuries ago, while others are modernizing the classics in subtle ways. Some of their concepts are beyond the reach of the average home cook, but others are as accessible as blender hollandaise.

 

Sauce gribiche -- a tangy blend of sieved eggs suspended in vinaigrette with capers, cornichons and herbs -- is one of the oldest sauces in the book, a sort of modern tartar. For years it had fallen off the culinary map, but in April I had it at Fifth Floor in San Francisco, then again at Ilo in New York in the fall.

 

Chef Daniel Boulud, who says ``a lot of my inspirations are squeezed out of the classics,'' is reinterpreting bordelaise as a sauce for roasted tuna, rather than for the usual côte de boeuf at Daniel in New York. The sauce is 75 percent classic meat bordelaise and 25 percent red wine fish sauce.

 

``Young chefs have the hardest time adjusting to learn to do more than roast fish and serve it with a pan glaze,'' Boulud said. ``It takes more than a flash in the pan. . . . A lot of them don't know the classics. They can find more depth of creativity when they know them. Every creative chef today has more knowledge of the classics.''

 

Jonathan Crean at Abajour makes a one-bordelaise-fits-all from a basic streamlined recipe, eliminating the marrow and going for gutsy flavor. Crean, who also was schooled in French traditions, just calls it red wine sauce. Straight, it goes under the pureed white beans and garlic spinach with duck confit on his menu. Infused with rosemary, it becomes a good partner for lamb and with shiitakes, it is a superb accompaniment to his grilled fillet.

 

Other chefs are a little looser in their terminology. Tom Valenti at Ouest serves his lightly smoked roasted salmon with what he calls a caviar rémoulade. But he acknowledges that the sauce is actually more of a mousseline. A mayonnaise base is lightened with whipped cream and flavored with minced red onion and the caviar. Rémoulade is classically a little heavier and more laden with cornichons and capers.

 

Kerry Heffernan of Eleven Madison Park speaks for many chefs in New York when he says: ``Pretty much everything we're doing today has been done. Those old French chefs tried everything. But not that many chefs today know the classical sauces, what the end product is and what the flavor dynamics are.''

 

That's why one young chef, who will remain nameless, was as proud as if he had invented the knife when he described his groundbreaking version of béarnaise. It's made, he said, not with egg yolks in butter but with hard-cooked eggs in vinaigrette. Funny, I told him, that sounds exactly like a sauce gribiche.

 

COUNTRY HAM AND APPLE SLAW SANDWICH

WITH BABY SWISS AND BOURBON MUSTARD

Yield: 8 servings

 

1 pound thinly sliced Smithfield ham

8 slices baby Swiss cheese

16 slices pumpernickel

1 recipe bourbon mustard

1 recipe apple slaw

 

Apple Slaw:

2 cups thinly sliced cabbage

1/2 thinly sliced red onion

1 juliened apple, core and seeds removed

1 tablespoon chopped pickled jalapeno

1/4 cup golden raisins

1/4 cup toasted slivered almonds

1 tablespoon chopped mint

1 tablespoon honey

1/2 cup mayonnaise

Salt and white pepper

 

In a medium mixing bowl, combine all of the ingredients except the salt and white pepper. Mix thoroughly and season with salt and white pepper.

Bourbon Mustard:

3/4 cup Creole mustard

2 tablespoons Steen's 100% Cane Syrup

1 tablespoon honey

2 tablespoons bourbon

Combine all ingredients in a small mixing bowl and mix well.

 

Spread 8 slices of the bread with the bourbon mustard. Next place a slice of cheese followed by 2 ounces of the shaved ham. Finish the sandwich with 1/4 cup of the slaw and another slice of the bread.

EMERILS.COM is a registered trademark owned by Emeril's Food of Love Productions, LLC. COPYRIGHT (c)2001. ALL RIGHTS RESERVED.

CRAWFISH CORN CHOWDER

 

2 cups chopped celery

2 cups chopped onion

1/2 cup (1 stick) butter

4 cups whole-kernel corn

3 cups diced potatoes

1 pound crawfish tails with fat

1/4 cup chopped parsley

2 cups chicken stock

2 quarts milk

1 cup heavy cream

1/4 cup sherry

Salt to taste

White pepper to taste

2 cups white wash (1 cup flour dissolved in 1 cup water)

 

In a medium pot, sauté the celery and onion in the butter until the onions are opaque. Then add the corn, potato, crawfish, parsley and chicken stock. Boil until the potatoes are tender, about 10 minutes.

 

Add the milk, cream and sherry. Season with salt and white pepper. Blend in the white wash and cook over medium heat until thickened and no flour taste remains, about 10 minutes. Makes 6-8 servings.

CREAMY MUSTARD SAUCE

 

1/2 cup whipped cream cheese with chives

1/2 cup dairy sour cream

1/4 cup Dijon mustard

 

Combine all ingredients in medium bowl; mix well. Cover and refrigerate until ready to serve. Makes six to eight servings (about 1 1/4 cups).

DIFFERENT THAI CUISINE

from the WOODED NORTH BY KASMA LOHA-UNCHIT

Special to the Mercury News

As the winds of winter chill my bones, I pack my bags, close my cooking school for the season, and head west across the ocean to the warmth of my country of birth, Thailand.

 

After a few days to thaw in the tropical heat, I am ready to leave noisy Bangkok for the verdant hills and misty valleys in the northern part of the country.

 

Life unfolds at a more gentle pace here. Idyllic, family-run garden inns offer many sources of pleasure -- among them the sharing of lavish, multiethnic meals in peaceful, riverside settings.

 

The cuisine of northern Thailand differs from the mainstream Thai cuisine familiar to many Americans, which has origins in the country's central region. The ethnic mix of the population reflects the porous borders shared with Myanmar and Laos. Over the centuries, influences from these neighboring countries have flowed into the northern highlands. In addition, refugees from China, many hill tribes and nomadic Chinese traders traversing between China and Persia had roamed and settled in the region.

 

In the more temperate, mountainous north, the terrain is markedly different from the flat alluvial plains of central Thailand, supporting different kinds of crops. Because it is landlocked and much of the land is hilly, fish and seafood play less of a role. On the other hand, wild game from the forests and pork take on greater significance.

 

Many well-loved northern dishes are laced with pork. It makes its way into different kinds of sausages -- from pinkish, fermented sour sausages, delicious when eaten with pickled garlic, to spicy charcoal-grilled and fried sausages so tasty when eaten with ginger, chiles and peanuts.

 

Fried pork rinds are common and are among the favorite take-home gifts of visitors to the region. These are especially loved when accompanied by two of the north's best-known dipping sauces (called nam prik) -- one made with ground pork stewed in a spicy tomato sauce and the other, a young green, roasted chile pepper dip, flavored with fermented fish and sometimes containing roasted eggplant.

 

One of my favorite northern pork dishes is the curry called gkaeng hunglay. It is one of the many dishes arising from the fusion of ethnic influences in the region's cuisine. For 200 of Thailand's 700-year history, the northern region was colonized by Burma (now officially known as Myanmar). Many Shan people from Burma settled in the area. Though this curry originally was a Shan food, the simple, mild curry became infused with local cooking flair, transforming it into the more complex, spiced dish that appeals to the northern Thai's palate.

 

Hunglay pork curry is an especially satisfying food during the cooler winter season of the temperate north, when rich foods are better-appreciated. Though this curry, like most northern curries, does not contain the coconut milk that so prevalently enriches mainstream Thai curries, one wouldn't know from its rich and sweet taste. It is one of those dishes I like to make at home on cold days because it takes time to slow-cook the pork to a melting tenderness -- in the process warming the kitchen and filling the house with a heavenly aroma.

 

For best flavor, make this curry a day or two ahead of time to allow the flavors to blend. In the north, it is served with the region's preferred rice -- steamed sticky or glutinous rice -- but it is equally good with any steamed rice.

--------------------------------------------------------------------------------

Kasma Loha-unchit teaches Thai cooking in Oakland and is author of ``Dancing Shrimp: Favorite Thai Recipes for Seafood'' (Simon & Schuster 2000). She may be contacted through her Web site, www.thaifoodandtravel.com .

EASY WALNUT COFFEECAKE

4-6 servings

Cooking spray

2 cups all-purpose flour

1 cup sugar

1/2 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/4 cup butter

1 egg

1 cup buttermilk

1 teaspoon vanilla

1/2 cup fruit preserves

1 cup chopped California walnuts (or pecans)

Evenly coat 8- x 8-inch baking pan with cooking spray. Set aside. In medium bowl, stir together flour, sugar, baking soda and cinnamon until evenly combined. Using pastry blender or two knives with scissor action, cut in butter until mixture resembles coarse cornmeal. In small bowl, lightly beat egg. Beat in buttermilk and vanilla. Slowly add buttermilk mixture to flour mixture, stirring constantly until well combined. Spoon half of batter into prepared skillet. Dollop with preserves. Spoon on remaining batter. With knife or spoon, gently swirl. Sprinkle with walnuts. Bake in preheated 350°F oven until golden brown and cake tester comes out clean, 30 to 35 minutes for pan. Cut into squares to serve.

FILO PASTRY

(Phyllo Dough)

2 2/3 cups Unbleached flour

1 tsp Salt

1/2 cup Warm water

2 tbsp Olive oil

Cornstarch, for dusting

-pastry board

 

Sift flour and salt into bowl. Gradually add water to make a stiff dough. Turn onto pastry board.

 

Place the oil in a bowl and spread a little of it on the palms of your hands. Knead the dough, gradually adding more oil until you have a smooth, elastic ball. Roll the ball of dough in the remaining oil to cover all sides. Place in a bowl, cover with a cloth, and allow to stand in a warm place for about 2 hours.

 

Divide the dough into 10 parts and roll to 1/4-inch thickness on a pastry board dusted with cornstarch. Cover with a cloth and let set for 10 minutes.

 

Cover a table or counter top with a smooth cloth and lift rolled dough onto it. Put your hands, palms down, under the dough and gently stretch the dough with the backs of your hands, working your way around the table until the dough is stretched as thin as tissue paper. For moist filo, using scissors, cut dough immediately into desired size pieces; if you prefer dry filo, allow it to stand for about 10 minutes before cutting. Yields 10 12x16-inch sheets.

 

FRENCH ONION SOUP

 

1/2 cup (1 stick) butter

4 white onions, peeled and sliced thinly

1 cup extra-dry vermouth

1 teaspoon sugar

8 cups vegetable, chicken or beef stock

Salt and pepper to taste

6 slices French bread

2 cups shredded Gruyere or mozzarella cheese

 

In a large, heavy, Dutch oven or saucepan over medium-high heat, melt the butter and stir in the onion, vermouth and sugar. Sauté, stirring frequently, until the onion has caramelized and turned a deep golden brown, about 30 minutes.

 

Stir in the stock and season with salt and pepper to taste. To serve, ladle the soup into heat-proof crocks and float a slice of French bread on top. Cover with shredded cheese and place under a broiler just until cheese is bubbling and begins to brown. Serve immediately. Makes 6 servings.

FRIED CHICKEN

 

1 (3-pound) broiler-fryer, cut into 8 pieces

Milk to cover

1 1/2 teaspoons garlic powder

2 teaspoons seasoning salt

1 tablespoon ground black pepper

2 teaspoons cayenne pepper

1 cup flour

2 cups vegetable oil

 

Put chicken pieces in large bowl and cover with milk. Refrigerate an hour or longer. Drain chicken and shake off excess liquid. Mix garlic powder, seasoning salt, black pepper and cayenne; sprinkle spices over chicken so pieces are evenly coated. Pour flour into a large plastic bag and add chicken pieces, a few at a time, shaking gently. As pieces are floured, transfer them to a wire rack or sheet of waxed paper. Let stand for 20 to 25 minutes.

 

Heat oil in large, heavy skillet over high heat until nearly smoking. Add chicken pieces in one layer; fat should come halfway up pieces. Cover and cook 10 to 12 minutes, or until golden brown on one side; turn pieces and reduce heat to medium-low. Continue cooking, covered, until evenly browned on both sides. Total cooking time should be 20 to 25 minutes. Remove pieces to a rack to drain.

Makes four servings.

 

 

 

FUSILLI WITH BELL PEPPERS AND ONIONS

 

1 pound red and yellow bell peppers

6 tablespoons olive oil

1 large red onion, thinly sliced

2 garlic cloves, minced

14 ounces fusilli or other short pasta

3 tablespoons finely chopped fresh parsley

Salt and freshly ground black pepper, to taste

 

Place the peppers on a wire rack under the broiler. Use tongs to occasionally turn the peppers to cook all sides. When they are completely blacked and blistered, remove from the heat and place in a paper bag. Close the bag and let the peppers sit for 5 minutes.

 

Peel the peppers (WEAR GLOVES), then cut them into quarters, remove the stems and seeds, and slice into thin strips.

 

Heat oil in a large frying pan over a medium-high flame. Add onion and cook until translucent, about 5 to 8 minutes. Stir in the garlic and cook an additional 2 minutes.

 

Bring large pot of lightly salted water to rolling boil and cook pasta until al dente, or just chewy. Remove from heat, but don't drain. Meanwhile, add bell peppers to onion and mix together. Stir in about 3 tablespoons of pasta cooking water. Add salt and pepper, then stir in parsley.

 

Drain the pasta and add to the pan of peppers and onion. Cook over a medium flame for 3 or 4 minutes, stirring constantly to coat the pasta with the sauce.

GRAPE NUT BARS

3 c Grape Nuts cereal

1 c Non-fat milk

1 c Unsweetened applesauce

1 c Raisins or craisins or other dried fruit chopped to raisin size

2 t Vanilla extract

Preheat oven to 350 degrees. Mix all ingredients together. Pour into a non-stick 9 inch square baking dish. Bake for 35 mins. or until firm. Cool and cut into 12 squares. To add some interesting or favorite taste variations, add one or more tsp. of any of the following extracts: coconut, banana, almond, mint, or cocoa powder. Various spices can also be added: nutmeg, allspice, cinnamon, ginger, clove, lemon and orange peel. These bars keep well in the freezer and are excellent for traveling.

GRAPEFRUIT SALAD WITH BLACK BEAN SALSA

This refreshing salad, which you can assemble in about 20 minutes, has a combination of flavors to brighten up winter meals, including grapefruit, papaya, honey, black beans, cumin and cilantro.

 

Look for grapefruit that feel heavy for their size and have smooth, blemish-free peels. The touch of honey helps the citrus taste blend with spicy seasonings in the salsa.

 

Serve the salad alone for a light lunch, or with chicken breast or fish for a more substantial and still healthful meal.

 

Lettuce leaves

3 large grapefruits

1 medium cucumber, thinly sliced

 

For the salsa:

1/3 cup freshly squeezed grapefruit juice

3 tablespoons honey

2 tablespoons freshly squeezed lime juice

1 clove garlic, finely chopped

1/4 teaspoon ground cumin

1/4 teaspoon salt

15-ounce can black beans, drained

1 ripe papaya, peeled, seeded and cut into 1/4-inch cubes

1/4 cup chopped red onion

2 tablespoons chopped fresh cilantro

 

Line four salad plates with lettuce. Cut one grapefruit in half; reserve for juicing. Peel remaining half and two whole grapefruits; slice into 1/4-inch rounds. Arrange grapefruit and cucumber slices on plates, dividing evenly. Mound 1/4 of salsa on each plate.

 

To prepare salsa: In medium bowl, combine grapefruit juice, honey, lime juice, garlic, cumin and salt; mix well. Stir in black beans, papaya, onion and cilantro; toss to coat. Cover; refrigerate until ready to serve.

GREEN GODDESS DIP

Makes about 1 3/4 cups

3 anchovy fillets

1 green onion, including tender green parts, finely chopped

2 tablespoons finely chopped fresh flat-leaf (Italian) parsley

1 tablespoon finely chopped fresh tarragon

1 cup mayonnaise

1/2 cup sour cream

1 1/2 tablespoons champagne vinegar or white wine vinegar

2 tablespoons finely snipped fresh chives

Salt and freshly ground white pepper

Soak anchovies in warm water for 5 minutes. Drain, pat dry, and mince.

 

In a food processor, combine anchovies, green onion, parsley, tarragon, mayonnaise, sour cream, vinegar, chives, 1/2 teaspoon salt or to taste and 1/4 teaspoon white pepper. Pulse briefly to mix, stopping to scrape down sides of bowl as necessary.

 

Transfer to a bowl; cover and refrigerate for at least 1 hour to allow flavors to marry. (The dip will keep in the refrigerator for up to 2 days.) Let stand at room temperature for 30 minutes before serving. For a fun presentation, serve the dip in a hollowed out red or green cabbage, rounded romaine lettuce or radicchio leaf cup, or a small seeded pumpkin. Serve with zucchini rounds, sliced fennel, carrots and celery.

 

Note: This dip also can be used as a salad dressing over romaine or iceberg lettuce hearts.

I CANT BELIEVE ITS TUNA CASSEROLE

1 can Cream of Mushroom Soup

1/4 cup Water

2 cups Chow Mien Noodles -- divided

1 can Tuna in Water -- drained

1 cup Celery -- sliced thin

1/4 cup Onion -- chopped

1/8 teaspoon Black Pepper

Preheat oven to 350 degrees F. Spray a 1 quart casserole with non-stick

cooking spray and set aside. In a large bowl, combine mushroom soup, water,

tuna, black pepper, onion, celery and 1 cup of chow mien noodles, and stir

until well mixed. Pour mixture into prepared casserole, and spread

remaining chow mien noodles over top of mixture. Bake, uncovered, for 30

minutes.

NOTES : This recipe may be doubled. Do not freeze this casserole, because

the noodles will get soggy. Fat and sodium content may be reduced by using

low fat/sodium cream of mushroom soup and/or low fat/sodium chow mien

noodles.

Copyright 2000, Kaylin Cherry/Real Food for Real People

www.realfood4realpeople.com All Rights Reserved.

IDEA TIME

No one will recognize these new dishes as last night's meal.

 

If you have leftover bread:

 

Bread pudding: Cut leftover bread or rolls into 1-inch cubes. Use them in your favorite recipe for bread pudding. You can top the pudding with candied fruits and maple syrup or caramel topping, even whipped cream.

 

If you have leftover punch:

 

Smoothies: Turn leftover party punch into refreshing smoothies by mixing punch with canned fruit in a blender. Add yogurt or ice cream for variety.

 

If you have leftover turkey, meat and veggies:

 

Pizza toppers: Arrange leftover vegetables (corn, beans, peas, carrots and so on) on homemade or store-bought frozen pizza. Thinly sliced leftover turkey, beef and ham taste great on pizza, too.

 

Souped-up soup: Do you have "dribbles and dabs" of leftover veggies, turkey or meat in refrigerated plastic containers? Just chop them up and mix them into any canned soup, then heat and eat.

 

Turkey-mushroom casserole: Combine leftover chopped turkey with condensed cream of mushroom soup, chopped onion, canned or leftover veggies, 1 small package of fast-cooking rice and 21/2 cups of liquid (water, milk and-or broth). Bake it at 350 in a casserole dish until the rice is tender and the liquid is absorbed.

 

Turkey fajitas: Combine sliced leftover turkey with fajita seasoning, stir-fry with onions and peppers and serve with warm tortillas. Toss a can of salsa in your holiday shopping cart to serve with your turkey fajitas.

 

Easy quiche: Fill an empty pie shell with minced leftover vegetables, canned seafood (crabmeat, shrimp, salmon), shredded cheese and an egg-milk mixture. Canned evaporated skim milk works well because it's as thick as cream.

 

If you have leftover casserole dishes:

 

Spud toppers: Spoon leftover casseroles over fresh-baked sweet or Idaho potatoes. This is a great idea for green bean casserole, rice and bean dishes, scalloped corn or your family's traditional favorites.

INDIAN CHICKEN SOUP

 

2 quarts chicken broth

1 quart water

1 (12-ounce) can coconut milk

1 clove garlic, minced

2 teaspoons lemon grass

2 cups frozen carrot, corn and bean blend

1 ripe tomato, coarsely chopped

Salt and pepper to taste

 

Combine broth, water and coconut milk in a large stockpot and place over medium heat. Add garlic and lemon grass and cook 20 minutes. Add the frozen vegetables, tomato and salt and pepper, and lower heat to low or medium-low and simmer until you achieve the desired taste.

 

Note: To make this soup a little more hearty, add 1 cup of cooked, cubed chicken, 1 cup long-grain white rice and 1 teaspoon curry. The result will be a thicker soup that can be served as a main course. Makes 6 servings.

ITALIAN TURKEY SAUSAGE

Makes 1 pound

 

1 pound extra-lean ground turkey

2 teaspoons crushed fresh garlic

2 teaspoons ground paprika

1 1/2 teaspoons whole fennel seeds

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

 

Combine all of the ingredients. Cover and refrigerate for several hours for all the flavors to blend.

 

To precook for use in recipes, coat a large skillet with olive oil-flavored nonstick spray and preheat over medium heat. Add the sausage and cook, stirring to crumble, until the meat is no longer pink.

 

KOHAKU NAMASU

(red-and-white vinegared salad)

Serves 4

1/2 cup rice vinegar

1/2 cup sugar

14 ounces daikon (giant white radish)

1 medium carrot

1/2 teaspoon salt

2-inch square of kombu (dried giant kelp), wiped with a damp dish towel

 

Mix the vinegar and sugar, and microwave for 30 seconds. Stir to completely dissolve the sugar.

 

Peel daikon and carrot and cut into 2-inch lengths, then into thin rectangles 3/4-inch wide. Put into a medium bowl, sprinkle with salt and mix. Let stand for 5 minutes. Knead firmly. Gather a handful at a time, squeezing out the excess juice, and place into a clean bowl. Pour on 1/4 cup of vinegar-sugar mixture. Stir well and let sit 5 minutes. Squeeze the vinegar from the vegetables again. Cover with remaining vinegar-sugar mixture and top with the kombu square. Refrigerate at least overnight. The flavor improves over several days.

--------------------------------------------------------------------------------

Adapted from ``Entertaining with a Japanese Flavor,'' by Kiyoko Konishi (Kodansha)

MARINATED EYE OF ROUND ROAST

 

3-pound eye-of-round roast

2 tablespoons vegetable oil

1 tablespoon lemon-pepper seasoning

1/3 cup red wine vinegar

1/3 cup lemon juice

1/3 cup soy sauce

1/3 cup Worcestershire sauce

 

Marinate meat in a mixture of the remaining ingredients for a day or two in the refrigerator, turning several times. Let meat stand at room temperature for an hour before cooking.

 

Roast, uncovered, with marinade in preheated 250 oven for two hours. Near the center, the meat will be medium rare (pink). Allow roast to rest for 15 minutes. Slice as thin as possible across the grain. Serve warm with reheated marinade, or refrigerate before slicing for tasty sandwiches. Serves eight generously.

MEDITERRANEAN MELDS WITH ORIENT

STIR-FRY ADDS TEXTURE, FLAVOR

BY LINDA GASSENHEIMER, Knight Ridder

 

The Mediterranean meets the Orient in this one-pot stir-fry that takes advantage of popular Mediterranean vegetables: eggplant, zucchini and red bell peppers.

 

I stir-fried these vegetables along with onions and artichoke hearts in a very hot wok. Cooking them on a high heat for just minutes gives them a crisp texture, smoky flavor and bright color.

 

With a little sesame oil for the pasta, the dish takes on a hint of the Orient. A light tomato sauce finishes the dish to make a perfect topping for angel hair pasta.

 

To simplify stir-frying, place all of the prepared ingredients on a cutting board or plate in order of use. Then, you won't have to look at the recipe after you start to cook.

 

The slightly smoky, Mediterranean flavors should match well with a Mediterranean wine such as a full-flavored white viognier. A gewürztraminer would go nicely, too.

MEDITERRANEAN STIR FRY

WITH ANGEL HAIR PASTA

Serves 2

For sauce:

1 1/2 cups canned crushed tomatoes

2 medium garlic cloves, crushed

1/8 teaspoon cayenne

1/2 cup chopped, fresh basil

For stir-fry:

Vegetable oil spray

1 small onion, sliced (1 1/2 cups)

1 medium eggplant, cubed (1 1/2 cups)

1 small zucchini, sliced ( 3/4 cup)

1 small red pepper, sliced ( 3/4 cup)

4 artichoke hearts, quartered

To finish:

Small loaf Italian bread

1/2 pound angel hair pasta

1 tablespoon sesame oil

Salt and freshly ground black pepper

 

Preheat oven to 350 degrees. Place 3 to 4 quarts of water on (range) to boil.

 

Reserve 1 tablespoon basil for garnish. In food processor or by hand, whisk together crushed tomatoes, garlic, cayenne and remaining basil. Set aside.

 

Heat wok or skillet over high heat and spray with vegetable oil. When wok is smoking, add onion and eggplant. Toss 2 minutes. Add zucchini, bell pepper and artichoke hearts. Stir-fry 3 to 4 minutes. Add salt and pepper to taste. Toss and remove to a bowl. Pour sauce over vegetables. Place bread in oven to warm.

 

Add pasta to boiling water and cook 1 minute if fresh, 5 minutes if dried, or follow package instructions. Drain.

 

Add sesame oil to wok. When wok is smoking, add drained pasta. Toss well for about 2 minutes -- the pasta should be crisp. Divide pasta between 2 plates. Spoon vegetables on top. Sprinkle with reserved basil. Serve with warm bread.

MOCHA COFFEE DRINK

 

1/2 cup fresh espresso

2 1/2 cups low-fat milk

1/4 cup granulated sugar

1 tablespoon dry pectin, optional

1/8 teaspoon cocoa powder

 

Combine all the ingredients in a pitcher or covered container. Stir or shake until sugar dissolves. Chill and serve cold.

 

Makes four servings.

NEW ENGLAND CLAM CHOWDER

 

1 large leek, split and rinsed, sliced thinly

1 potato, peeled and chopped into small, bite-size pieces

1/2 cup chopped parsley

1/4 cup (1/2 stick) butter

2 tablespoons flour

Salt and pepper to taste

13 ounces canned, whole, baby clams with juice

4 cups heavy cream or 2 cups milk and 2 cups cream

Chives, chopped, for garnish

 

In heavy saucepan over medium heat, sauté leek, potato and parsley in butter until the potato is tender and leek is golden, about 12 minutes.

 

Sprinkle flour over potato mixture and add salt and pepper to taste.

 

Stir continuously for 2 more minutes. Add clams and clam juice; slowly stir in cream. Cook while stirring (but do not allow to boil) for 5 minutes or until thick and hot. Garnish with chives and serve hot. Serve in hollowed-out small rounds of crusty bread for a complete meal. Makes 4 servings.

NISHIME

(simmered root vegetables)

Serves 8

1 cake brown konnyaku (yam cake), drained

2 medium carrots

1 4-inch square piece of kombu (dried giant kelp), wiped clean

1 8-ounce bag or can bamboo shoots, drained

1 8-ounce bag lotus root, drained

1 teaspoon vinegar

8 ounces gobo (burdock root)

8 dried shiitake mushrooms, soaked 1 hour in 1 1/2 cups warm water

1 tablespoon oil

3 tablespoons sugar

2 tablespoons mirin (sweet cooking wine)

1/4 cup soy sauce

 

Slice the konnyaku crosswise into 1/4-inch wide strips. Cut a 1/2-inch slit lengthwise in the middle of each piece. Take one end of the piece and push it through the slit, pulling back to create a twisted, or braided-looking, form.

 

Peel carrots and slice them into 3/4-inch decorative triangles. Soak kombu in 2 cups water for 5 minutes. Cut lengthwise into 1/2-inch wide strips. Save soaking water. Tie each strip into a knot.

 

If bamboo shoots are in halves (rather than slices), cut them lengthwise into triangles. If lotus root is not pre-cut, slice into rounds.

 

In a medium-size bowl, add 1 teaspoon vinegar to 2 cups water. Wash the gobo, and with a sharp paring knife shave off and discard the rough skin in the lower section. As if whittling a stick of wood, shave fine pieces into the bowl (this prevents discoloration). Repeat with the upper section.

 

Squeeze out and save excess water from the mushrooms.

 

Heat a wok or large heavy pot, add 1 tablespoon salad oil and sauté konnyaku pieces for 1 or 2 minutes, to remove excess moisture. Add the soaking water from the shiitake and kombu, and sugar. Stir to dissolve. Add mirin, soy sauce and all vegetables. Cover with a drop lid, baking paper or the lid of a slightly smaller pan to keep items submerged. Cook over medium heat 10 minutes. Grouping each vegetable together, arrange on a platter.

--------------------------------------------------------------------------------

Adapted from ``Entertaining with a Japanese Flavor'' by Kiyoko Konishi (Kodansha)

NORTHERN THAI HUNGLAY PORK CURRY

(gkaeng hunglay)

Serves 10

2 tablespoons black soy sauce (see Notes)

2 1/2 pounds fat-laced pork (such as pork butt), cut into 2-inch chunks

For ``Hunglay'' curry paste:

10 to 20 dried red chilies, seeded and soaked to soften, then minced

Bottom half of a stalk of lemongrass, trimmed and sliced thinly, then minced (about 2 generous tablespoons minced)

1 tablespoon minced galangal root

1 teaspoon minced fresh turmeric

8 cloves garlic, chopped

3 shallots, chopped

1 teaspoon sea salt

1 tablespoon shrimp paste (see Notes)

1 tablespoon Madras yellow curry powder

To finish:

3 tablespoons lard or peanut oil

1 1/2 to 2 cups water, or unsalted pork or chicken stock

1/4 cup finely slivered fresh ginger

3 shallots, cut in half and crushed

1/4 cup garlic cloves, peeled and crushed whole

1/4 cup unsalted roasted peanuts, optional

2 to 3 tablespoons tamarind juice the thickness of fruit concentrate

2 to 3 teaspoons palm sugar, as needed to taste

Fish sauce, as needed to taste

 

Sprinkle black soy sauce over pork chunks, knead well into the pork pieces and let sit 15 to 20 minutes.

 

In the meantime, pound the curry paste ingredients in a heavy stone mortar to make a well-blended paste.

 

Mix paste with pork pieces, making sure all of them are well coated with the spice mixture. Marinate for at least half an hour before cooking.

 

Heat a wok until its surface is smoking hot. Swirl in the lard or oil to coat and wait 15 to 20 seconds for fat to heat. Add marinated meat and sear and brown a few minutes, until the pieces are firm and have lost their raw pink color. Transfer to a pot for stewing and add 1 1/2 cups water.

 

Bring to boil over high heat, then reduce heat to low and simmer covered for 45 minutes. Add ginger, crushed shallots and garlic cloves and peanuts (if using). Continue to simmer another 45 minutes to an hour, until most of the liquid has cooked away and the pork is very tender. The sauce should be thick and rich. If it is watery, finish the cooking over medium-high heat uncovered to reduce the sauce. (If the mixture should dry out at any time during cooking, add a little more water.)

 

Stir in 2 tablespoons of tamarind juice and 2 teaspoons palm sugar to enhance the flavor of the curry. If the curry is not hot enough to your liking, add ground dried red chilies; if it's not salty enough, sprinkle in a little fish sauce. If you prefer the curry a little sweeter or a bit more tart, add palm sugar and tamarind to taste. Cook a few minutes longer to blend the flavors. Serve with rice.

 

Notes:

 

Black soy sauce is a very dark (almost black), thick, semi-sweet sauce with a taste reminiscent of molasses. A good brand is sold under a dragonfly logo. The company also makes a ``thin'' and a ``sweet'' soy sauce bottled in identical bottles, so take care to read labels carefully.

 

Use a Thai brand of shrimp paste. It is sold in small plastic containers and should list only shrimp and salt as ingredients. Remove the layer of wax on top before using the dark, purplish or brownish gray paste.

PECAN PIE MINI MUFFINS

2 Eggs -- beaten

2/3 cup Butter or Margarine -- melted

1 cup Pecans -- chopped

1/2 cup Flour

1 cup Brown Sugar -- packed

In a medium sized bowl, combine brown sugar, flour and pecans. Set aside. In another medium sized bowl, combine butter and eggs; stir in flour mixture. Fill greased and floured miniature muffin tins about 2/3 full. Bake at 350 degrees F for 20-25 minutes, or until muffins test done. Remove muffins from tins immediately and cool on wire racks. Real Food For Real People

PEPPERY BEEF TENDERLOIN

WITH ROASTED VEGETABLES

 

1 well-trimmed beef tenderloin roast (about 4 pounds)

1/4 cup Dijon mustard

1 teaspoon minced garlic

2 tablespoons seasoned pepper medley or 1 tablespoon cracked black pepper

Creamy mustard sauce (recipe follows)

Chopped fresh parsley (optional)

 

Vegetables:

3 small red bell peppers, cut into 11/2-inch pieces

1 large onion, cut into 8 wedges

12 ounces baby portobello, cremini or button mushrooms

3 tablespoons olive oil

1 teaspoon minced garlic

1 tablespoon balsamic vinegar

 

Heat oven to 425. Combine mustard and 1 teaspoon garlic; spread over beef roast. Sprinkle with seasoned pepper. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast on lower rack in 425 oven 50 minutes for medium rare; 60 minutes for medium doneness.

 

Meanwhile, combine vegetable ingredients, except vinegar, in large bowl; toss to coat evenly. Place vegetables in jelly-roll pan; roast on upper rack in oven with tenderloin 35 to 45 minutes.

 

Remove roast when meat thermometer registers 135 for medium rare; 150 for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes.

 

(Temperature will continue to rise about 10 degrees to 145 for medium rare; 160 for medium.) Remove vegetables from oven when tender; sprinkle with vinegar. Season with salt and pepper, as desired. Carve roast into slices. Serve with vegetables and creamy mustard sauce. Garnish with parsley, if desired.

Makes six to eight servings.

 

PICKLED GARLIC AIOLI

Makes 2 1/2 cups

1 whole egg plus 1 egg yolk (see Note)

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

Salt and freshly ground pepper

1/3 cup olive oil

1 cup canola oil

1 tablespoon boiling water

2 tablespoons fresh lemon juice

 

1/3 cup Japanese pickled garlic, sliced (available in jars in Japanese and specialty markets; available in many flavors, including orange bonito -- a good choice for this dip)

3 tablespoons capers, rinsed

1 tablespoon finely chopped fresh flat-leaf parsley

 

In a food processor, combine whole egg, egg yolk, vinegar, mustard and 1/2 teaspoon salt. Pulse until evenly blended. With motor running, drizzle in olive and canola oils very slowly at first, adding at a slightly faster rate after the first 1/3 cup or so is emulsified or thoroughly blended. Add boiling water and lemon juice and pulse 2 or 3 times. Add garlic, capers, parsley and 1 teaspoon pepper and pulse until just blended. The dip should appear slightly chunky.

 

Transfer to a bowl and refrigerate for at least 1 hour, to allow flavors to marry. (Dip will keep in refrigerator for up to 1 day.) Let stand at room temperature for 30 minutes, then give it a sprinkling of pepper before serving. Serve with Japanese cucumbers, leaves of baby bok choy, long wedges of daikon radish and sesame crackers.

 

Note: This recipe uses raw egg. If concerned about salmonella or other bacteria, substitute a pasteurized egg product or heat a raw egg to a temperature of 160 degrees before using.

POTICA BREAD

Makes 3 loaves

Dough:

4 1/2 teaspoons dry yeast (2 packets)

1/2 cup warm milk

1/3 cup sugar

6 cups sifted flour

1 teaspoon salt

1/4 pound butter, softened

3 eggs, beaten

1 cup sour cream, room temperature

Oil to coat dough

Filling:

1 1/2 cups cream

1 1/2 pounds ground walnuts

1/4 pound (1 stick) sweet butter

1/3 cup honey

1 1/2 cups plus 1 tablespoon sugar, divided use

1 tablespoon grated lemon rind

1 tablespoon orange rind

1 teaspoon vanilla

1 tablespoon brandy or brandy flavoring

3 egg yolks

3 egg whites

1 cup golden raisins, optional

Dash cinnamon, nutmeg or both

 

Dissolve yeast in warm milk. Add 1 tablespoon sugar and let stand in warm place until foamy. Place flour in large mixing bowl and add salt, rest of sugar, butter, eggs and sour cream. Add yeast mixture and mix well. Knead until dough is workable and elastic, about 10 minutes. Divide dough into thirds. Lightly coat each ball with cooking oil and place in separate oiled bowls. Cover with a cloth and set aside in a warm place to rise for about 30 minutes.

 

Scald cream and pour over ground walnuts. Add butter and let melt into the hot mixture. Mix in honey and 1 1/2 cups sugar. Add lemon rind, orange rind, vanilla, brandy and slightly beaten egg yolks and mix well. Add 1 tablespoon sugar to egg whites and beat until stiff. Fold egg whites into nut mixture and set aside.

 

Roll out each piece of dough on a floured surface to 1/4-inch thickness. Spread nut mixture over top, leaving about 4 inches of dough at one end without filling. Sprinkle raisins (if included), cinnamon or nutmeg over filling. Roll as for a jelly roll, starting at end with filling and finishing at end with extra dough. Place in well-greased loaf pan. Prick dough with toothpick, cover with cloth and set aside to rise, about 45 minutes.

 

Bake at 350 degrees for 30 minutes. Lower heat to 325 degrees and bake 30 minutes more. After baking, leave poticas in pans for 15 minutes to cool, then remove and let cool on a rack. You can also substitute a poppy-seed filling, if desired.

 

RED LOBSTER CHEESE GARLIC BISCUITS

This clone makes 12 biscuits

 

2 cups Bisquick

2/3 cup milk

1/2 cup shredded cheddar cheese

1/4 cup butter or margarine, melted

1/4 teaspoon garlic powder

Preheat oven to 450 degrees.

 

Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes until golden brown.

 

Mix garlic powder with melted butter and brush over warm biscuits before removing from cookie sheet. Serve warm.

RED WINE SAUCE

Makes about 3 cups (10 servings)

1 1/2 large shallots, peeled and chopped

2 cloves garlic, peeled and chopped

1 large bay leaf

3 to 4 stems fresh thyme (see Note)

2 cups Beaujolais or other red wine

3 cups prepared demiglace (available in specialty food stores)

Salt and freshly ground black pepper

1 tablespoon butter

 

In a large saucepan, combine shallots, garlic, bay leaf, thyme and wine. Place over medium heat and simmer until reduced to about 1/4 of original amount.

 

Add demiglace and simmer until sauce thickens enough to coat the back of a spoon, about 10 minutes. Strain into a clean saucepan and season with salt and pepper to taste. Return to medium heat until rewarmed, then whisk in the butter. Serve immediately.

 

Note: Rosemary may be substituted for thyme when serving the sauce with lamb, or sliced sauteed shiitake mushrooms may be added to the finished sauce when serving with beef.

-------------------------------------------------------------------------------

Adapted from Jonathan Crean at Abajour in New York

ROAST BEEF

 

1 tablespoon coarsely cracked black pepper

2 1/4-pound boneless rib roast or tenderloin

1/4 cup fresh flat-leaf parsley

1 tablespoon fresh chives

1 tablespoon fresh tarragon leaves

1 teaspoon dried thyme

 

Set oven temperature at 425. Rub the pepper evenly over beef, pressing gently so pepper adheres. Place the herbs in a large measuring cup and chop using kitchen shears. On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.

 

Loosely tie the beef at 2-inch intervals with kitchen twine. Place beef on roasting rack. Roast until an instant-read meat thermometer registers 155 for medium, about 30 minutes. Let stand for five minutes; carve into thin slices. Serves six.

ROASTED CHICKEN

WITH WHOLE-GRAIN MUSTARD BUTTER

 

6 tablespoons soft butter

1 tablespoon peeled, finely chopped shallots

1 tablespoon fresh tarragon, leaves only, finely chopped

2 tablespoons whole-grain Dijon mustard

Salt and freshly ground black pepper

3 1/2-pound chicken

2 ounces bacon, cut crosswise into thin strips

16 pearl onions, peeled

4 small Yukon Gold potatoes, cut into bite-size chunks

2 sprigs thyme

2 sweet apples, peeled, cored and cut into 6 wedges each

24 button mushrooms, cleaned and trimmed

4 cloves garlic, peeled and chopped

1/2 cup apple cider vinegar

1/4 cup white wine

 

Place rack in lower part of oven and preheat to 425. In small bowl, mix 4 tablespoons butter, shallots, tarragon, mustard and pinch of salt and pepper. Breast-side up, separate skin of chicken from flesh. Run your fingers under the skin as far as you can. Scoop up mustard butter and spread it evenly under skin over breast and legs.

 

Melt remaining 2 tablespoons butter and brush it on chicken. Season chicken generously with salt and pepper; set it in roasting pan. Scatter bacon around chicken and roast for 15 minutes at 425, basting occasionally with melted butter. Add onion, potatoes and thyme, toss well with pan juices, bake for 15 minutes; continue basting. Add apples, mushrooms and garlic, toss well with juices and roast for 15 minutes or until done. Transfer to platter. Makes four servings.

ROASTED ROSEMARY CHICKEN

 

3-pound roasting chicken

2 lemons, quartered

4 tablespoons butter, divided

2 tablespoons seasoned salt

1 tablespoon plus 1 teaspoon onion powder

2 teaspoons garlic powder

1 tablespoon dried rosemary, crushed

1 teaspoon sage

2 stalks celery, washed and halved

3 small cloves garlic, peeled and crushed

1 large onion, grated

1 large bell pepper, seeded and quartered

16-ounce can chicken broth

 

Preheat oven to 375. Thoroughly wash and rinse chicken. Pat dry. Rub chicken inside and out with lemon juice (reserve used lemon quarters). Rub chicken with 2 tablespoons butter. In small bowl, combine seasoned salt, onion powder, garlic powder, rosemary and sage. Season chicken to taste. Stuff cavity with celery, garlic, onion, bell pepper and reserved lemon quarters. Bake for 11/2 hours, basting periodically with broth combined with remaining butter, melted. Serve with gravy and creamy horseradish sauce. Makes six servings.

 

Gravy:

2 tablespoons all-purpose flour

2 1/2 cups hot chicken stock

Salt and pepper to taste

 

Degrease pan drippings, retaining all juice and sediment. Sprinkle flour across surface of pan juices and whisk until well-blended; brown over medium heat until flour turns a rich dark brown color. Stir constantly and scrape bottom of pan to prevent sticking. Add hot stock; increase heat to high, constantly stirring. Add salt and pepper. Allow mixture to cook to the desired consistency and strain into a warm gravy boat.

 

Creamy horseradish sauce:

1 cup sour cream

2 tablespoons prepared horseradish

Salt and pepper to taste

1/8 teaspoon paprika

2 tablespoons minced parsley

 

Combine all ingredients. Mix well and chill.

ROOT VEGETABLE STEW

MOROCCAN-SPICED, WITH CHARMOULA

 

1 1/2 teaspoons cumin seed

1 1/2 teaspoons coriander seed

1 teaspoon sweet paprika

1 small dried red chili, or 1/2 teaspoon hot red pepper flakes

4 whole cloves

1 cinnamon stick

1 bay leaf

2 tablespoons vegetable oil

2 onions, cut into large dice

2 medium-size red-skinned sweet potatoes, peeled and cut into small dice

2 garlic cloves, minced

4 cups water

3 parsnips, peeled and cut into large chunks

2 carrots, peeled and cut into large dice

1 small celery root, peeled and cut into large dice

2 tablespoons tomato paste

1 teaspoon salt

Freshly ground black pepper, to taste

1 tablespoon fresh lemon juice

Charmoula (see recipe)

 

Combine spices and bay leaf in heavy pan over medium-low heat; toast for 10 minutes, stirring from time to time. Spices should get aromatic and toasty. Cool, then grind to a fine powder. Set aside 1 1/2 teaspoons of spice mixture for charmoula.

 

Heat oil in Dutch oven, then add onions and sweet potatoes. Sweat for 10 minutes, until onions are tender. Stir in garlic and spice mixture. Cook for five minutes. Deglaze pan with water, then add parsnips, carrots, celery root, tomato paste, salt, pepper and lemon juice. Bring to a simmer, cover and cook for 20 minutes, until sweet potatoes have broken down and all vegetables are tender. Ladle into bowls. Drizzle the charmoula on top. Serves five.

 

CHARMOULA

 

1/3 cup finely chopped cilantro

1 1/2 teaspoons ground toasted spice mix (from Moroccan-spiced stew recipe)

1/2 teaspoon tomato paste

1 1/2 tablespoons fresh lemon juice

1/4 teaspoon salt

3 tablespoons extra-virgin olive oil

 

Combine everything but the oil in a bowl, then whisk in the oil. Let sit a few minutes before serving.

 

SAUCE CHORON

Like many classic sauces, sauce Choron is named for the chef who created it.

It is a hollandaise or béarnaise tinted with tomato. It can be served with poultry, meat or fish. Traditionally, the sauce is made with tomato puree but this version substitutes puree of oven-dried tomatoes. Makes 2 1/2 cups

2 beefsteak tomatoes

1 teaspoon canola oil

2 sprigs fresh thyme, chopped

Salt and freshly ground black pepper

4 shallots, peeled and chopped

2 tablespoons dried tarragon

1/2 cup red wine vinegar

3/4 cup white wine

1 teaspoon crushed black peppercorns

1 large egg yolk

2 cups clarified butter, melted (see Note)

1/2 teaspoon Worcestershire sauce

1/4 teaspoon Tabasco sauce

Juice of 1/2 lemon

 

Heat oven to 300 degrees. Rub tomatoes with oil and thyme; season to taste with salt and pepper. Place on a baking sheet and roast for 30 minutes; remove from heat and allow to cool. Meanwhile, in a small saucepan, combine shallots, tarragon, vinegar, white wine and peppercorns. Bring to a boil. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons. Remove from heat and strain into a small bowl.

 

Place 2 cups water in a saucepan over medium-high heat and bring to a simmer. Remove skins from tomatoes and finely chop flesh. In a stainless steel bowl, combine chopped tomatoes and egg yolk. Place over simmering water and whisk until frothy and warm. While constantly whisking, slowly add clarified butter until it is incorporated. Add strained tarragon reduction, Worcestershire sauce, Tabasco and lemon juice. Season with salt to taste. Serve warm.

 

Note: To clarify butter, melt butter over very low heat until liquefied. Allow to sit at room temperature until the white milk solids have settled to the bottom. Pour the clear yellow (clarified) butter into a clean container; discard the milk solids.

--------------------------------------------------------------------------------

Adapted from David Walzog at the Monkey Bar in New York

SAUCE GRIBICHE

Makes about 2 cups (6 servings)

2 hard-cooked eggs, shelled and put through a coarse sieve

Zest of 1 lemon

1/2 teaspoon Dijon mustard

2 teaspoons drained capers, chopped

2 teaspoons minced cornichons (peppercorns)

1 tablespoon finely chopped fresh chervil

1 tablespoon finely chopped fresh tarragon

Extra virgin olive oil

Salt and freshly ground black pepper

Splash of lemon juice or wine vinegar.

 

In a medium bowl, combine eggs, lemon zest, mustard, capers, cornichons, chervil and tarragon. Mix well. Add enough oil to cover.

 

Season with salt and pepper. Splash with lemon juice or vinegar and stir gently.

--------------------------------------------------------------------------------

Adapted from Rick Laakkonen, owner-chef at Ilo in New York

SAUSAGE AND RED LENTIL SOUP

 

2 tablespoons olive oil

1 onion, chopped

1 carrot, diced

3 garlic cloves, minced

1 cup red lentils

2 cups diced potato

1 cup corn kernels

2 bay leaves

1/4 teaspoon ground cumin

2 quarts chicken stock

Salt and pepper to taste

1/2 pound smoked sausage, cut into 1/2-inch pieces

 

Heat olive oil in soup pot. Cook the onion, carrot and garlic in the olive oil for 5 minutes or until soft and lightly browned. Add lentils, potato, corn, bay leaves, cumin, stock and salt and pepper and cook for 35-40 minutes or until lentils and potatoes are soft. Add the sausage pieces and simmer about 15-20 minutes more until you achieve the desired taste. If you want soup that's more appropriate for a first course, omit the sausages and add 4 pieces of crumbled bacon with the lentils. Makes 6 servings.

SPINACH AND POTATO SOUP

 

1 tablespoon olive oil

1/2 pound leeks, chopped

2 carrots, chopped

3/4 pound potatoes, peeled and diced

1 quart chicken stock or water

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon oregano

1 bay leaf

2 bunches spinach, cooked and chopped

6 ounces buttermilk

Salt and pepper to taste

 

Heat oil in large soup pot. Sauté leeks and carrots until leeks are translucent. Add potatoes, stock, garlic powder, onion powder, oregano and bay leaf. Simmer until potatoes soften and begin to fall apart.

 

Remove from heat and puree mixture with hand blender or food processor.

 

Return pureed soup to pot. Add spinach and buttermilk and return to a simmer. Cook 10 minutes. Season with salt and pepper to taste, and serve. Serves 4

 

SPOTTED DICK

Promise you won't titter.

 

If we all wear a straight face, I think we can successfully navigate our way through this week's column. We're here to offer assistance to Denise Valencia of Santa Cruz, who wants to surprise her sister back East with a recipe for a traditional British dessert, spotted dick.

 

As several readers wrote, oh, those Brits. But this venerable dish's name apparently causes some embarrassment on that side of the pond. There has been discussion about changing the name to spotted Richard so folks won't be red-faced when placing orders.

 

Spotted dick is a warm pudding made with suet and raisins (the raisins are the spots.) I've done a lot of legwork trying to find a version suited to American sensibilities and cooking styles, with not a lot of success. I'm not certain where one finds suet these days -- other than in your backyard bird feeder -- and I'm convinced few of you possess a pudding basin. That said, I think it's worth running the recipe because it makes for entertaining reading, the reason many of us pick up cookbooks and food sections to begin with.

 

And perhaps some of you will know a source for suet and share. Phyllis Parle of Sunnyvale sent the version I think will be easiest for us Yanks to decipher. ``I can remember it as a child growing up in England -- a very hearty pudding with the suet, a real stick-to-the-ribs dessert,'' wrote Parle.

 

So, just why is this dessert known as spotted dick? Well, it appears even the Brits aren't certain. A BBC food Web site offers a couple of suppositions. The first is that dogs were often called Dick, and the dessert looks like a spotted dog. The second says that dick, duff and dog are variants of the word dough in puddings.

[] Spike makes Irish Soda Bread, which is also called "Spotted Dick," if it has raisins in it. []

Serves 8

1 cup all-purpose flour

1/2 teaspoon salt

3 teaspoons baking powder

8 ounces fresh white bread crumbs

6 ounces granulated sugar

6 ounces finely shredded suet

2 large eggs, beaten

12 to 16 tablespoons cold milk, as needed

6 ounces raisins or currants

Sift flour, salt and baking powder into a bowl. Add bread crumbs, sugar and suet. Mix to soft batter with beaten eggs and milk. Add raisins or currants. Turn into buttered 2-quart pudding basin (or a pudding mold or a heat-proof bowl). Cover tightly with foil.

 

Place basin on a rack in a deep saucepan and add boiling water until it comes 1/3 to 1/2 of the way up the basin. Cover saucepan. Steam steadily for 2 1/2 to 3 hours, adding boiling water as necessary. Turn spotted dick out onto a warm plate and serve with a sweet sauce or jam.

--------------------------------------------------------------------------------

Phyllis Parle

STANDING RIB ROAST

 

8-pound standing rib roast

Crushed garlic

Kosher salt

Pepper

 

Preheat the oven to 450.

 

Rub the roast with crushed garlic, Kosher salt and sprinkle with pepper. Place the beef, fat side up and ribs down, in a large shallow roasting pan. (It is unnecessary to use a rack, because the ribs of the roast form a natural rack.) Roast the beef undisturbed in the middle of the oven for 20 minutes.

 

Reduce the heat to 325 and continue to roast, without basting, until the beef is cooked to your taste. A meat thermometer will register 120 degrees for rare, 135 for medium rare, 145 for medium and 155 for medium well.

 

You can estimate approximately 12 minutes per pound for rare beef, 15 minutes per pound for medium and 20 minutes per pound for well done.

 

Transfer the beef to a heated platter and let it rest for at least 15 minutes for easier carving.

 

STUFFED CUCUMBER BAMBOOS

Serves 6

3 large Japanese cucumbers (see Note), preferably straight

4 ounces tobiko (flying fish roe)

 

Wash, then pare each cucumber decoratively, making vertical stripes with a fork. Cut off tips. Cut each into 2 1/2-inch lengths, then cut each piece in half diagonally. With the tip of a teaspoon, make a small hollow in the center of the diagonally cut side of each cucumber piece. Just before serving, fill with 1/2 teaspoon of tobiko. Arrange decoratively.

 

Note: Japanese cucumbers are less juicy, skinnier and have smaller seeds than regular or Armenian cucumbers, which will not work with this recipe. Find Japanese cucumbers at Asian markets.

--------------------------------------------------------------------------------

Adapted from ``Entertaining with a Japanese Flavor'' by Kiyoko Konishi (Kodansha)

STUFFED FRENCH TOAST STRATA

1-1lb loaf French Bread

1-8 oz. Cream Cheese - cubed

8 Eggs

1 1/2 cup Milk, Light Cream or Half & Half

6 TBS Butter - melted

1/4 cup Maple Syrup

1 cup Blueberries or Elderberries - optional

Butter 9 x 13 cake pan. Cube Bread - place half of Bread in pan, top with Cream Cheese and Blueberries, add remaining Bread. Mix Eggs, Milk, Butter and Syrup - pour mixture evenly over Bread and Cheese. With spatula, slightly press layers down to moisten. Cover with plastic and refrigerate for 2 - 24 hours. Bake at 325 for 35 - 40 minutes until edges are lightly golden. Top with Apple Cider Syrup.

Apple Cider Syrup:

1/2 cup Sugar

4 tsp Cornstarch

1/2 tsp Cinnamon

1 cup Apple Cider or Apple Juice

1 TBS Lemon Juice

2 TBS Butter - melted

Stir together Sugar, Cornstarch and Cinnamon. Add Juices. Cook and stir over medium heat until thick and bubbly. Cook for 2 more minutes. Remove from heat and stir in melted Butter.

SUGARED WALNUTS

Makes 1 pound

 

21/2 cups walnut halves

1 cup sugar

1/2 cup water

1/4 teaspoon salt

1 teaspoon cinnamon

11/2 teaspoons vanilla extract

 

Heat walnuts on a cookie sheet at 375 degrees for 5 minutes. Stir once.

 

Butter sides of a 1-quart saucepan. Heat sugar, water, salt and cinnamon, stirring until mixture boils and sugar is dissolved. Cook without stirring to soft ball stage (236 degrees on a candy thermometer). Remove from heat.

 

Beat for 1 minute until creamy. Add vanilla and nuts. Stir gently to coat. Turn onto a buttered cookie sheet and separate with two forks. Cool.

THAI GUACAMOLE

Makes 2 cups and serves 8

4 avocados, peeled and pitted

1 large red bell pepper, seeded and diced

5 green onions, including tender green parts, finely chopped

1/4 cup finely chopped fresh mint

1 tablespoon peeled and grated fresh ginger

Tender heart of 1 lemongrass stalk, minced (about 1 tablespoon)

3 tablespoons fresh lime juice

1 tablespoon soy sauce

1 tablespoon Asian fish sauce

1/2 teaspoon Chinese chili paste with garlic

Sea salt

 

In a large bowl, mash avocados with a fork until mostly smooth, but not completely. Stir in bell pepper, onions, mint, ginger, lemongrass, lime juice, soy sauce, fish sauce, chili paste, and salt to taste. (Soy sauce and fish sauce are both salty, so taste before adding salt.) Mix thoroughly.

 

Cover and refrigerate 1 hour to allow flavors to marry. Serve at once. Serve with red, black or blue tortilla chips.

THE PERFECT GRILLED STEAK

 

What is the best way to grill a steak? Greg Omotoy, general manager of Morton's of Chicago in Sacramento's Downtown Plaza, offers these tips:

 

Have a really hot grill. With a charcoal grill, that means waiting until the coals are glowing red. With a gas grill, the heat should be turned on full for several minutes until the grill gets as hot as it can before putting the steaks on it.

 

Turn the steaks once, giving them sufficient time on each side so they are the way you like.

 

How much time? It depends on the steak's size, cut and the way you prefer to eat it. "A ribeye steak that's 3/4-inch thick, if you like it medium, I'd say about eight to 10 minutes on each side."

 

If it's another size, a different cut, or if you don't want it medium, then you have to experiment. Omotoy recommends that if you have no idea about a particular steak, grill it for five to six minutes on each side, then check it. Cut it near the edge -- not the center -- so if you have to put it back it won't be marred. A better way is to just press it with your tongs. If it's ready, there should be a gentle firmness. If it's too soft, it's not.

 

Don't use a grilling fork, because piercing the steak will cause it to loose juiciness. Instead, use tongs or a spatula to move it on the grill.

 

If you like, add seasoning or marinate the steak before putting it on the grill.

 

If a steak gets caught in a flare-up, move it to the side, away from the flame, but don't take it off the grill.

 

Use only quality meats.

TOMATO BASIL SOUP

WITH CHICKEN AND MUSHROOMS

 

1/2 cup chopped shallots

1 garlic clove, minced

1 teaspoon olive oil

1 (28-ounce) can Roma tomatoes, undrained and cut into chunks

1/2 cup water

1/4 cup fresh basil leaves, snipped

1/2 teaspoon instant chicken bouillon granules

1/2 teaspoon granulated sugar

1/2 teaspoon freshly ground black pepper

2 cups fresh Roma tomatoes, chopped, divided

1 cup milk, divided

2 chicken breast halves, cut in small chunks

1/2 cup sliced fresh mushrooms

 

In a 2-quart saucepan, combine shallots, garlic and oil. Cook over medium heat 3 to 31/2 minutes or until tender, stirring frequently. Add canned tomatoes, water, basil, bouillon, sugar and black pepper. Cook 5 to 8 minutes, or until mixture is hot and flavors are blended, stirring occasionally. Remove from heat.

 

Combine half of tomato mixture, 1 cup fresh Roma tomatoes and 1/2 cup milk in food processor or blender. Process until smooth. Set puree aside. Repeat with remaining ingredients. Return puree to saucepan. Add chicken and mushrooms, cooking over medium heat 10 minutes or until soup is hot and chicken is cooked, stirring occasionally. Spoon into serving dishes. Makes 6 servings.

 

TRICOLOR PASTA SALAD

WITH TARRAGON VINAIGRETTE

 

4 ounces snow peas, trimmed and cut into bite-size pieces

8 ounces cherry tomatoes, quartered

3 cups cooked tricolor rotini

Tarragon vinaigrette:

1/2 cup plain nonfat yogurt

1/2 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon chopped fresh tarragon

3/4 teaspoon chopped fresh chives

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

leftover turkey, if desired

Bring a small saucepan of water to a boil. Add the snow peas, blanch for 20 seconds, remove immediately to a colander and rinse with cold running water for 15 seconds. Transfer to a serving bowl and add the tomatoes and the cooked rotini.

 

For the dressing, combine the dressing ingredients in a bowl and blend thoroughly. Pour over the pasta salad, toss to mix, cover and refrigerate for at least 30 minutes before serving. Makes six servings.

TURKEY CURRY

Makes 4 servings

4 tablespoons vegetable oil

2 medium onions, chopped

2 tablespoons curry powder

1 ounce all-purpose flour (1/4 cup)

1 cup turkey or chicken broth

1 tablespoon flaked coconut

1 apple, cored and chopped

1 ounce raisins (3 tablespoons)

2 tablespoons mango chutney

12 ounces cooked turkey meat

1/8 teaspoon cayenne pepper (optional)

Salt and pepper

Hot cooked rice

Choice of condiments, such as: chopped peanuts, chopped hard-cooked egg, flaked coconut and raisins

 

Warm the oil in a pan and gently fry the onions until golden. Add the curry powder and flour, stir and cook for 2 more minutes. Pour in the broth and cook, stirring occasionally, until it thickens.

 

Stir in the coconut, apple, raisins and chutney; cook gently for about 10 minutes.

 

Add the turkey and season to taste with cayenne, if desired, salt and pepper. Heat gently for 5 more minutes, and serve with hot cooked rice and your choice of condiments.

TURKEY SALAD WITH APPLE

GLAZED WALNUTS AND CREAMY CURRY DRESSING

Makes 4 servings

 

In this recipe, the curry powder is sautéed in oil to prevent the dressing from having a raw, powdery taste. To streamline the preparation, start by preparing the glazed walnuts and the curry oil, and let them cool slightly while you chop the fresh ingredients. You also can purchase spiced, candied walnuts instead of making your own.

Glazed walnuts:

1 cup walnut pieces

11/2 tablespoons maple syrup

Pinch of curry powder

Pinch of cayenne pepper

Pinch of salt

Dressing:

11/2 tablespoons vegetable oil

11/2 teaspoons curry powder

1/3 cup plain low-fat yogurt

11/2 tablespoons fresh lemon juice

3/4 teaspoon granulated sugar

1/4 teaspoon salt

Freshly ground black pepper, to taste

Salad:

10 ounces cooked turkey meat, sliced into 2-inch strips (2 cups)

1 large tart-sweet apple, cored and thinly sliced

1 head endive, leaves halved or quartered

8 ounces mixed salad greens

Salt and pepper, to taste

 

To make nuts: Preheat the oven to 375 degrees.

 

Toss the walnuts with the maple syrup and the curry powder, cayenne and salt. Spread out on a baking sheet lined with wax paper or lightly greased aluminum foil. Bake for 8 to 10 minutes, until the nuts are crisp and golden, checking occasionally. Let cool slightly.

 

To make dressing: Heat the oil in a small skillet. Add the curry powder and cook over low heat for 5 minutes. Pour the curry oil into a salad bowl. Whisk in the yogurt, lemon juice, sugar, salt and pepper.

 

To assemble salad: Add the glazed walnuts, turkey, apple, endive and greens to the bowl. Season with salt and pepper. Toss to combine.

 

TURKEY SOUP WITH WILD RICE

AND MUSHROOMS

Makes 12 servings

 

This simple soup gets an earthy backbone from dried mushrooms and wild rice. When you serve it, scoop low into the pot because all of the rice sinks to the bottom.

 

1 ounce dried mushrooms, such as porcini or shiitake

3 tablespoons vegetable oil

3 onions, diced

3 carrots, diced

5 celery ribs, diced

3 cloves garlic, chopped

2 bay leaves

1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme

3/4 cup wild rice

10 cups unsalted chicken broth or turkey stock

11/2 pounds boneless, skinless roasted turkey (5 cups chopped)

Salt and pepper to taste

 

Put the mushrooms in a bowl and add 3 cups very hot water. Let soak for about 30 minutes.

 

Meanwhile, heat the oil in a Dutch oven. Add the onions, carrots and celery. Cook vegetables over low heat for 10 to 12 minutes, until tender. Stir in the garlic, bay leaves and thyme, and sauté for a few minutes longer.

 

Remove the mushrooms from the soaking liquid. Squeeze dry and chop them. Strain the soaking liquid through a coffee filter.

 

Add the wild rice, mushrooms, mushroom soaking liquid and broth to the Dutch oven. Bring to a boil, cover, then reduce the heat and simmer for about 40 minutes, stirring occasionally, until the rice is just about tender. Add the turkey, then simmer for 10 to 15 minutes. Season with salt and pepper.

 

Freezing note: Let the soup cool to room temperature, then freeze in airtight containers. Count on 6 cups to serve 4.

WARM LENTIL SALAD WITH SEARED TUNA

 

1 cup French green lentils

1 bay leaf

4 cups water

2 teaspoons sea salt

1 shallot, finely chopped

2 tablespoons chopped fresh mint

3 tablespoons red wine vinegar

Freshly ground pepper, to taste, plus 1/2 teaspoon coarsely ground pepper

4 tablespoons extra-virgin olive oil

1 pound fresh tuna

Vegetable oil, as needed

3 ounces mixed salad greens

 

Combine lentils, bay leaf and water in a medium saucepan. Add 11/2 teaspoons salt. Bring to a boil. Reduce heat and simmer 20-25 minutes, until lentils are tender but still al dente.

 

While the lentils cook, whisk together shallot, mint, vinegar, 1/8 teaspoon salt and pepper. Slowly whisk in olive oil.

 

Combine › teaspoon salt with 1/2 teaspoon coarsely ground pepper. Season tuna on both sides with mixture. Place nonstick grill pan, or skillet with a little vegetable oil, over high heat. When hot, add tuna and sear for two minutes on each side. Transfer to plate and let rest a few minutes.

 

Toss greens with 2 teaspoons of the vinaigrette. Drain lentils and combine them with remaining vinaigrette. Portion greens onto serving plates, then pile lentils on top. Slice tuna into thin strips, and fan out over the lentils. Serves four.

WATERCRESS DIP WITH CRUDITES

Makes about 3 cups

 

Serve this sensational dip with an assortment of crudites, such as baby carrots, edible-pod peas, celery sticks, Belgian endive, sliced jicama, fresh mushrooms, broccoli or cauliflower florets.

 

2 large bunches watercress, stems removed

3 tablespoons creme fraiche or sour cream

2 green onions, minced

2 cups mayonnaise

Salt and freshly ground pepper, to taste

Lemon juice (optional)

 

In a large pot of boiling salted water, blanch watercress 10 seconds. Drain and plunge into ice water to stop the cooking. Drain again and squeeze dry in clean kitchen towels.

 

Stir creme fraiche or sour cream and green onions into mayonnaise. Fold in watercress; chill thoroughly. Just before serving, season with salt and pepper, adding lemon juice, if desired.

 

SHALOM FROM SPIKE & JAMIE



 Join one of our Discussion Forums:

Free Recipe Collection Forum

Jewish Recipe Forum

 


Free Newsletters:

We also publish two newsletters a couple of times a month.
To subscribe, send a blank email to the appropriate email address.
Topica will send you a message asking if you really intended to subscribe
- just click reply - that's it!

Free Recipe Collection Newsletter
freerecipes-subscribe@topica.com

Jewish Recipe Collection Newsletter
jewishrecipes-subscribe@topica.com

 


 

Click here to add our Web Site to your Favorites List:

Add to Favorites

 


Search this site powered by FreeFind

 


Our Favorite Internet Search Engine:
  www.google.com

 


Mail this Page to a Friend

 


Any problems with this page? 
Send the URL of this page & a description 
of the problem to webmaster.
Thank you!

 


Back to Spike's & Jamie's Recipe Collection

 

 


 

 


Barnes & Noble Home Page

Barnes & Noble Music Page

 

 

Tired of Geek Speak when 
you have Computer Questions?

The Newbie Club - 
Computer Information for the Rest of Us!

 

 

Your Own Domain Name 
- $15 a Year

Watkins
- Superior Quality Products since 1869

 

 


Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.

Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.

We do not endorse or recommend any recipes, tips, products or services listed in our ezines or on our web pages. You use them and their contents at your own risk and discretion. If you do not agree to these terms, please don't continue to use them. If you do use them, it means you agree to these terms.

Copyright notice - No infringement of any text or graphic copyright is intended. If you own the copyright to any original image or document used for the creation of the graphics or information on this site, please contact the Webmaster with all pertinent info so that proper credit can be given. If you wish to have it removed from the site, it will be replaced ASAP.

 


 

 


 

 


 

Back to Top