1. glendajean - 10/5/1999 10:05:46 AM
Enchant us. Make us hungry. Help us impress our friends. Give up your favorite recipes right here!
2. glendajean - 10/5/1999 10:14:51 AM
PE's Moscow Daal
1 lb. lentils or split peas
5 cups chicken or vegetable stock
1/2 cup, vegetable oil, preferably olive or canola
3 medium-sized onions
20 cloves garlic
150g (approx. 5oz.) ginger root
4-10 green chilis
1 cup tomato purée
1 tablespoon, cumin seeds
1 tablespoon, turmeric
1 teaspoon, chili powder or cayenne pepper or paprika
salt to taste
Important: soak lentils or split peas for at least 12 hours. Drain.
In a blender, grind the onion, ginger, garlic and chilies to a paste. The
result should look like applesauce with specks of green. Smell the
aroma, savour the bouquet. It's fantastic.
In a shallow frying pan, sautée the paste in oil, stirring constantly.
When it just starts to sizzle, add the lentils or split peas. After mixing
and stirring for 5-10 minutes, place the contents in a tall nonstick pot,
along with stock, tomato purée, cumin seeds, turmeric, chili powder
and salt. Let the mixture boil. Then simmer. It's ready when the
lentils/split peas have turned to mush and the liquid is reduced by half
or so. The texture of the mush should be finer than mashed potatoes
but more liquid.
3. glendajean - 10/5/1999 10:15:32 AM
It might seem heretical not to use curry leaves (karipatta), but they are
not necessary to good daal. But you can add them if you have a
problem with apostasy.
Since this recipe is for the kind of lentils that disintegrate and turn to
mush after cooking, make sure you don't get the kind that stay intact,
e.g., urid daal. The utterly common yellow split peas sold at any
supermarket in 1 lb. bags (i.e., under the Goya label) are quite
sufficient. Or if you are willing to brave that inimitable mix of
cardomoms, cloves and BO at an Indian grocery store, try the orange
or yellow masoor daal.
Green chilis are necessary, non-negotiable. They add an indispensable
aroma and taste. Don't skimp on them. The ideal chilies to get are the
thin green chilis approx. 3 inches in length sold at Indian grocery
stores. But at regular supermarkets I've seen the same thing labelled
"finger hot peppers". If you must use substitutes, as I had to this
summer, please note that red peppers are not any kind of equivalent
for green chilis. Substitute, say, Hungarian hot peppers, but they are
definitely inferior to the subcon green chilis.
Don't substitute chopped tomatoes for tomato purée. This daal is
smooth and bulk-free. You can skin a couple of tomatoes using the
standard boilling water treatment, remove the seeds, and then purée
them in a blender. Or you can just get strained tomatoes from Pomi.
4. glendajean - 10/5/1999 10:16:36 AM
The Daal recipe was posted by PE in Home and Garden. I've pasted it here to start this new sub-thread.
5. SnowOwl - 10/5/1999 4:04:11 PM
No recipe thread can be complete without the great NZ dessert, Pavlova. Of course, if you talk to an Australian they will claim this as their own, but they are wrong
3 egg whites
3 tablespoons cold water
1 cup caster sugar
1 teaspoon vinegar
1 teaspoon vanilla essence
3 teaspoons cornflour (cornstarch, I think)
Preheat oven to 300F. Beat eggwhites until stiff, add water and beat again. Add sugar very gradually while still beating. Add vinegar, vanilla and cornflour.
Line oven tray with baking paper. Draw a 10 inch circle on the paper, spread the mixture to within an inch of the edge of the circle, keeping the shape as round and even as possible. Smooth surface. Bake for 45 minutes then leave to cool in oven.
Lift pavlova onto serving plate, decorate with whipped cream and fresh fruit. (Here sliced kiwifruit or passionfruit puree are traditional, but any fruit is good).
6. ScottLoar - 10/5/1999 7:54:53 PM
Caster sugar being granulated sugar.
7. theDiva - 10/5/1999 11:51:01 PM
This one was a hit on Sunday night.
Rinse and pat dry four skinless, boneless chicken breasts. Season on one side with salt and pepper to taste.
Melt 1 T. extra virgin olive oil and 1 T. unsalted butter in a large, heavy skillet over medium heat.
When the oil/butter begins to foam and turn light brown, add the chicken, seasoned side down. Season with salt and pepper to taste, and cook for about four minutes.
While the chicken is cooking, make a coarse battuto of two peeled garlic cloves and 2 T. fresh oregano leaves.
When the chicken starts to turn white around the edges, use tongs to turn the pieces over. After about three minutes, sprinkle the battuto over and around the chicken.
When the chicken is nearly done, turn the pieces a few times so that a bit of the battuto gets on each piece.
Remove the chicken to a warm platter and cover.
Turn the heat to high, and squeeze the juice of one fresh lime into the pan. Deglaze the pan, scraping to loosen the bits at the bottom.
When the juice begins to reduce, add 1/3 c. water to the pan and stir. Reduce the sauce by half, and melt 1 T. unsalted butter into the reduction.
Pour this sauce over the chicken and serve.
8. theDiva - 10/6/1999 1:41:27 AM
As many of you may know, this is the technique for a basic chicken saute. The seasonings and liquids can be changed in any number of exciting combinations, e.g., garlic, thyme and lemon juice; rosemary, shallots and dry white wine....you get the picture.
9. ChristiPeters - 10/6/1999 3:09:35 AM
I1/2 eggbeaters plus 1/2 real egg
diced green pepper
fat-free or low fat ham, cut up
scramble all of the above together
scoop 1 to 2 Tbsp of egg mix and an equal amount of low-fat or fat-free shredded cheese of your choice (I prefer sharp cheddar) on a tortilla, roll once, fold over the ends, finish rolling
end result? yummy breakfast burritos - make a whole bunch at a time and freeze them, throw them in the microwave for a quick breakfast you can eat on the run, or serve them up on a plate with more cheese melted on top or use plain lowfat yoghurt as a sour cream substitute and put that plus cheese on top.
10. ChristiPeters - 10/6/1999 3:13:41 AM
boneless skinless chicken breasts or
chicken thighs with the skin and fat trimmed off
lightly coat the bottom of a casserole dish with cooking spray
rub Mrs Dash onto the chicken, put in bottom of casserole dish
mix tomato sauce and mustard to taste pour over chicken to completely cover chicken
bake uncovered at 350 til done
(sorry, I never measured any of this stuff or timed the baking)
11. SnowOwl - 10/6/1999 3:33:17 AM
Oops, I should have added
caster sugar = superfine sugar
12. bubbaette - 10/6/1999 8:39:23 AM
1 cup brown sugar
1 cup dark molasses
3 pkgs dry yeast
2 tablespoons salt
2 cups powdered milk
7 cups very warm but not hot water
5 tablespoons melted butter
3 lightly beaten eggs
9 cups whole wheat flower
Mix the above ingredients together and let stand for about 15 minutes to let the yeast start working on the W.W. flour.
Add enough white flour (~8 cups) to make an elastic (but sticky) dough
kneeding for about 5-8 minutes.
Let rise til double in bulk, punch down and let rise again.
Shape into loaves (4 for large pans, 5 for small pans) and let rise til double again.
Bake at 350 til done -- about 45 minutes.
This recipie won 2nd place in the Roll Call Bake-off when I was working in D.C. ( Senator from Hawaii won first place with a macadamia nut pie -- fixed, I know it!) It's low-fat and heart-healthy, but I use only half of the salt called-for in the above recipie.
Excellent toasted or for peanut butter sandwiches.
13. wabbit - 10/11/1999 3:33:25 PM
14. alistairconnor - 10/13/1999 2:05:10 PM
The phrase "extra virgin olive oil" always makes me smirk.
Popeye: - Are you virgin, Olive Oyl?
Olive: - Oh Popeye! I'm extra virgin!
15. Bubbaette - 10/15/1999 8:29:05 AM
I just typed this up for my sister-in-law, so I may as well post it here too. This is the cake recipe that I make every year for DH's daughter. It may be just too much for all but bonafide chocoholics, so you may want to substitute a different frosting.
Death By Devil's Food
Cook and stil in a double boiler over (not in) boiling water
4 oz. unsweetened baking chocolate
1/2 cup milk
1 cup firmly packed light brown sugar
1 egg yolk
Remove from hear when thickened. Have other ingredients at about room temp.
Sift before measuring:
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
beat until soft:
1/2 cup (2 sticks) butter
add and cream until light:
1 cup sugar
beat in one at a time:
2 egg yolks
Add the flour to the butter mixture in three parts, alternating with the following mixture:
1/4 cup water
1/2 cup milk
1 teaspoon vanilla
stir the batter until smooth after each addition
Stir in the chocolate custard.
Whip until stiff but not dry
2 egg whites
fold this lightly into the cake batter
bake in two 9-inch round cake pans about 25 minutes
When cool, spread with the following icing:
12 oz chocolate chips
1 cup sweetened condensed milk
3/4 teaspoon vanilla
Microwave the chocolate chips and condensed milk for ~ 1 minute and stir
Mircrowave at additional 10 second intervals stirring until smooth. Add vanilla.
16. wabbit - 10/15/1999 8:44:37 AM
Mmmmm, my sis-in-law and I will be making one of those soon.
From H&G #12, here is Bubbaette's Salsa recipe:
Chopped tomatoes, about 3 big ripe ones
1/4 cup chopped onion (rinse after chopping
1 large clove garlic, minced
3 Tablespoons olive oil
2 tablespoons lime juice
fresh cilantro (optional)
2 jalapeno peppers, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon corriander seed -- crushed
Mix the above and let sit at room temp for a couple hours. I prefer not to refrigerate fresh tomatoes because I think it makes them grainy.
An extra tomatoe salad for good measure
chopped calamata olive
salt and black pepper
This is a nice picnic dish because it doesn't need to be cooled.
17. glendajean - 10/15/1999 12:32:53 PM
From Travels with PE:
350. pseudoerasmus - 10/15/99 5:58:37 PM
Seguine: Here is a tip for making flavoured basmati rice without
outright making a pilaff. Because basmati rice cooks rather quickly --
about 10 minutes or so -- many of the seed spices you put in go
partly to waste (unless you actually munch on the chunks of cinnamon,
cardamon, cloves et al). The solution is to make a concentrated stock
for boiling the rice.
Thus, the following proportions are for reducing 2 litres of water to
between 800ml and 1 litre, which is the appropriate quantity for
cooking 500g of basmati rice, covered, for 10 minutes.
1-2 cardomom seeds
1 teaspoon cumin seeds
1/2 teaspoon anise seeds
1 teaspoon whole black peppercorns
1 stick cinnamon, 2-3" long
3-4 whole black cloves
10 cloves of garlic, chopped
3-4" ginger root, chopped
1 large onion, chopped
2 tablespoons, rosewater; or 5 small leaves, mint
Simmer until the liquid is reduced. Strain out the solids. Then use for
cooking basmati rice. Add salt when you're cooking the rice, not
when you're making the stock.
18. glendajean - 10/15/1999 12:42:16 PM
306. pseudoerasmus - 10/15/99 1:15:26 PM
Khoresht Fesenjân is the showcase Iranian dish, a delicacy served
on special occasions.
2kg (approx. 1lb.) chicken, duck, pheasant or any fowl
1 teaspoon of cardamon powder (not the seed)
1 teaspoon of black pepper
1 tablespoon, flour
1/2 teaspoon of saffron powder
500g, walnuts or chestnuts, ground or finely chopped
3-4 medium-size onions, finely chopped
500ml, pomegranate juice
2-3 tablespoons of sugar
150ml, cooking oil
salt to taste
Directions: In medium heat, sauté the onions with black pepper until
they turn golden. Cook the meat with the onions until the meat
browns. Then distribute the flour and nuts evenly. Fry the mixture for
a few more minutes. Then add 750ml of hot water, pomegranate juice
and salt. Cover the pot and simmer for 30 minutes. Then add saffron
and mix. Simmer for 5 more minutes. (If the water evaporates, then
you add more according to your discretion.) Sprinkle the cardamon
over the stew but do not mix into it. Serve with the longest-grain
basmati rice you can find.
Substitute any meat at will. But fesenjân is usually made with fowl.
Gamey fowl is better.
Without pomegranate juice is not fesenjân. You can squeeze
Persephone's breasts yourself, or you could substitute 4-5
tablespoons of pomegranate paste. If you're using paste, increase the
amount of water.
Depending on how sour your pomegranates are, you can increase the
amount of sugar.
Oils based on walnut or chestnut or pistacchio are best, but try to
match the oil and the nut. If you can't find these (and you will not find
pistaccio oil), then substitute the mildest oils you can find. Canola or
safflower oil springs to mind.
19. glendajean - 10/15/1999 12:42:34 PM
307. pseudoerasmus - 10/15/99 1:16:25 PM
cardamon = cardamom
308. pseudoerasmus - 10/15/99 1:16:38 PM
There are many other kinds of khoresht involving mint, pistacchios,
oranges, garlic, pumpkin, rhubarb, aubergines, legumes, potatoes,
mushrooms, plums, even ladyfingers, etc.
20. glendajean - 10/15/1999 12:44:31 PM
315. pseudoerasmus - 10/15/99 1:42:54 PM
Jens's German Mother's Polô
500g, basmati rice
1kg, chicken pieces
2 tablespoons, butter
100g dried orange peels
4 medium onions, finely chopped
2 tablespoons, brown sugar
500g brown sugar
1/2 teaspoon, saffron
salt & black pepper to taste
Rice preparation: Wash rice twice and keep in salted water for a
couple of hours. Drain. Boil some water in a pot. (I suppose 500g of
basmati rice deserves about a litre of water.) Add rice and salt. Cover
and boil on low heat for ten minutes or so.
Slice the almonds. Soak the almonds, the orange peels and the
pistaccios in cold water for an hour.
Sauté onions in oil until golden. Then sauté chicken with the onions
until they brown. Add a cup of hot water, salt and pepper. Cook on
medium for 15-20 minutes. If the liquid evaporates, add more
enough, such that in the end, about half a cup of liquid is left.
Separately, dissolve the sugar in boiling water; add saffron, the liquid
left over from the chicken, and 3 tablespoons of oil.
In a separate pot, pour some oil at your discretion. You'll create four
layers: a third of the prepared basmati rice at the bottom; a layer of
chicken pieces; another layer of rice this time sprinkled with orange
peels, pistaccios and almonds; and a final layer of rice. Then pour the
sugar/chicken-juice mix over the whole thing. Cover and cook on low
for half an hour. When it's done, mix thoroughly.
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