Shareware 1 2 the Maxx/sw_1.zip/sw_1/DBASE/REC200_1.ZIP/DIGST105.REC

Text File | 1991-11-25 | 13KB | 363 lines

Rec.Food.Recipes Digest #105
Tue 02 Apr 1991

M:    Twice Stuffed Goose (Michael R. Tucker)
SLVo: Gado Gado (Chris Palmer)
M:    Meatballs in Sauce (Chris Cheung)
M:    Beef Wellington ( sam frajerman,sppb,x3026,)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#105 GOOSE-STUFFED M "21 Mar 91" 1991
.RZ "TWICE STUFFED GOOSE"
.KY POULTRY
I have, on occasion, managed to bring a bird or two home. A favorite recipe of
mine originally called for a goose, but I've made it with duck as well.
.IH
.IG "1" "goose (or duck)"
.IG "2-3" "onions,"
chopped
.IG "2 pkg" "brown/wild rice"
.IG "1 cup" "mushrooms,"
chopped
.IG "\(12 cup" "green olives,"
halved or chopped
.IG "1 can" "condensed Cream of Mushroom soup"
.PH
.SK 1
In a big sauce pan, prepare the rice (I use Uncle Ben's) just as the package
dictates.
.SK 2
In a separate skillet, saute the mushrooms, onions, and olives with butter.
Mix the rice and the sauted stuff together.
.SK 3
Stuff this mixture into the bird's cavity, packing in as much as you can.
.SK 4
Place the bird in a pan or casserole that has tall sides, with just enough
room for him to fit in. Pack the rest of your rice mixture around the bird,
and on top. Bake at
.TE 375 190
for 1 hour, then turn it down to
.TE 325 160
for 4 hours (depending on your elevation).
.SK 5
Remove the bird from the oven, and place him on a separate platter. Scoop out
all the stuffing and mix it all together with the stuffing that was on and
around the bird. Re-stuff the bird. With the stuffing that is left, mix it
with the soup, \fBUNDILUTED\fR, straight from the can, and re-pack that around
the bird as before. Return to the oven
.TE (325) (160)
for another hour.
.NX
The bird and stuffing is very moist and quite delicious. I did not mention
adding salt, because you should taste test to find out what is best for you.
(I don't add any 'cause the flavor packet that comes with the rice is salty
enough) I serve the bird separately (deboned) from the stuffing (with soup mix
and without from inside the bird).
.SH RATING
.I Difficulty:
easy.
.I Time:
6 \(12 hours.
.I Precision:
approximate measurements.
.WR
Michael R. Tucker
[e-mail]


.RH REC.FOOD.RECIPES-#105 GADO-GADO-2 SLVo "22 Mar 91" 1991
.RZ "GADO GADO" "Vegetable salad with a peanut sauce"
.KY ASIAN
Based on a recipe from that excellent book \fIThe Complete Asian Cookbook\fR
by Charmaine Solomon.
.IH
.IG "3 large" "potatoes,"
boiled
.IG "8 oz" "bean sprouts" "225 g"
.IG "1 lb" "green beans" "450 g"
.IG "3" "carrots"
.IG "\(12 small" "cabbage"
.IG "1" "cucumber"
.IG "bunch" "watercress"
(optional)
.IG "3" "hardboiled eggs"
.IG "" "peanut sauce"
.PH
.SK 1
Peel and slice potatoes.
.SK 2
Rinse and trim bean sprouts in a colander, pour boiling water over them, rinse
under cold water, drain.
.SK 3
Slice green beans in diagonal slices, cook until just tender, drain, rinse
under cold water, drain.
.SK 4
Slice cabbage, blanch in boiling water for 1 or 2 minutes, drain, rinse under
cold water, drain.
.SK 5
Score skin of cucumber with a fork, cut into thin slices.
.SK 6
Wash water cress, break into sprigs.
.SK 7
Put watercress on a platter, arrange other vegetables in sections on top of
watercress. Surround with slices of cucumber, put wedges of egg in the centre.
(I also garnish with prawn crisps, and also sometimes add a few thin carrot
slices for extra colour).
.SK 8
Serve cold with Peanut Sauce to spoon over individual servings.
.SH "Peanut Sauce (quick and easy)"
.IH
.IG "6 Tbls" "crunchy peanut butter"
.IG "1 cup" "water" "225 ml"
.IG "\(34 tsp" "garlic salt"
.IG "2 tsp" "brown sugar"
.IG "2 Tbls" "dark soy sauce"
.IG "2 tsp" "sambal olek (chilli sauce)"
- optional,
.IG "\(12 tsp" "shrimp paste"
- optional,
.IG "" "lemon juice"
to taste
.IG "" "coconut milk"
.PH
.SK 1
Mix peanut butter and water in a saucepan over gentle heat until well
combined. (Should be nice and thick).
.SK 2
Remove from heat and stir in all other ingredients.
.SK 3
Add enough coconut milk so that the sauce has a thick pouring consistency.
.NX
The peanut sauce also goes very well with grilled or fried meats and fish.
Add more sambal olek until it's hot enough for your own tastes.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Chris Palmer
[e-mail]


.RH REC.FOOD.RECIPES-#105 MEATBALLS-3 M "24 Mar 91" 1991
.RZ "MEATBALLS IN SANCE"
.KY BEEF PORK
Here is a fairly easy recipe that takes about \(12 hour to prepare. The sauce
is fairly sweet (uses brown sugar) so you might want to cut down the amount of
sugar used (I haven't tried doing this, since I have a sweet tooth myself).
I've also used this recipe to stuff peppers, but if you do, I'd recommend
leaving out the sugar in the sauce.
.IH "Meatballs:"
.IG "1 lb" "ground beef" "450 g"
.IG "\(14 lb" "ground lean pork" "110 g"
.IG "\(34 cup" "fine ground bread crumbs" "75 g"
.IG "\(12 tsp" "salt"
.IG "" "pepper"
to taste
.IG "1" "egg"
.IG "1/3 cup" "cheddar cheese"
--- grated
.IG "\(12" "onion"
--- chopped fine
.IH "Sauce:"
.IG "2 Tbls" "butter" "25 g"
.IG "\(12" "onion"
--- chopped fine
.IG "2 cups" "tomato" "450 ml"
(red --- pack whole in juice)
.IG "2 Tbls" "brown sugar"
.IG "\(12 tsp" "paprika"
.IG "\(12 tsp" "salt"
.PH
.SK 1
Saute \(12 onion in butter in a saucepan.
.SK 2
Add the other sauce ingredients and cook until the sauce bubbles.
.SK 3
Combine meatball ingredients and form into balls.
.Sk 4
Roll meatballs in flour.
.SK 5
Place meatballs in a greased casserole.
.SK 6
Cover meatballs in sauce and bake at
.TE 350 180
for 45 minutes.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins. preparation + 45 mins. cooking.
.I Precision:
measure ingredients.
.WR
Chris Cheung
[e-mail]


.RH REC.FOOD.RECIPES-#105 BEEF-WELLINGTN M "18 Mar 91" 1991
.RZ "BEEF WELLINGTON" "Fillet of beef in puff pastry"
.KY BEEF
This is a beef Wellington recipe that was in the recent 50th anniversary issue
of Gourmet Magazine. It impressed me significantly because I rarely get to
see a recipe that has both foie gras and black truffles and looks doable by
me.
.PP
(Your requester in the digest appears to be on the West Coast, so I'm sure
he's got, or can locate, sources for these delicacies. If he were on the East
Coast, I would recommend he contact D'Artagnan, in Jersey City, at
201-792-0748, for the foie gras and Urbani, in NYC, at 212-941-4710 for the
black truffles. By the way, Daguin's daughter, the young lady who knocked
their socks off at the state dinner in Paris for President Bush awhile ago
when she served American foie gras, is associated with D'Artagnan).
.SH "FILLET OF BEEF WELLINGTON"
.IH "Serves 8"
.IG "3 \(12 lb" "fillet of beef" "1600 g"
tied with thin sheets of larding fat at room temperature
.IG "\(34 lb" "mushrooms," "1/3 kg"
chopped fine
.IG "2 \(12 Tbls" "unsalted butter" "30 g"
.IG "\(12 lb" "pate de foie gras" "225 g"
(available at specialty food shops) at room temperature
.IG "1 lb" "puff paste" "450 g"
(see below) or thawed frozen puff pastry (plus additional for garnish if
desired)
.IG "1 large" "egg white,"
beaten
.IG "1 large" "egg yolk"
beaten with
.IG "1 tsp" "water"
to make an egg wash
.IG "\(12 cup" "Sercial Madeira"
.IG "2 tsp" "arrowroot"
dissolved in
.IG "1 Tbls" "cold water" "30 ml"
.IG "\(12 cup" "beef broth" "110 ml"
.IG "2 Tbls" "finely chopped black truffles"
(available at specialty food shops) if desired
.IG "" "watercress"
for garnish if desired
.PH
.SK 1
In a roasting pan roast the beef in the middle of a preheated
.TE 400 200
oven for 25-30 minutes, or until a meat thermometer registers
.TE 120 50 .
Let the fillet cool completely and discard the larding fat and the strings.
Skim the fat from the pan juices and reserve the pan juices.
.SK 2
In a heavy skillet cook the mushrooms in the butter over moderately low heat,
stirring, until all the liquid they give off is evaporated and the mixture is
dry, season them with salt and pepper, and let them dry completely.
.SK 3
Spread the fillet evenly with the pate de foie gras, covering the top and
sides, and spread the mushrooms evenly over the pate de foie gras. On a
floured surface roll
.AB "1 lb" "450 g"
of the puff paste into a rectangle about
.AB "20x12 inches" "50x30 cm" ,
or large enough to enclose the fillet completely, invert the coated fillet
onto the middle of the dough, and fold up the long sides of the dough to
enclose the fillet, brushing the edges of the dough with some of the egg white
to seal them. Fold the ends of the dough over the fillet and seal them with
the remaining egg white. Transfer the fillet, seam side down, to a jelly roll
pan or shallow roasting pan and brush the dough with some of the egg wash.
Roll out the additional dough and cut out shapes with decorative cutters.
Arrange the cutouts on the dough decoratively, brush them with the remaining
egg wash, and chill the fillet for at least 1 hour and up to 2 hours.
.SK 4
Bake the fillet in the middle of a preheated
.TE 400 200
oven for 30 minutes, reduce the heat to
.TE 350 180
and bake the fillet for 5-10 minutes more, or until a meat thermometer
registers
.TE 130 55
for medium rare meat and the pastry is cooked through. Let the fillet stand
for 15 minutes.
.SK 5
In a saucepan boil the reserved pan juices and the Madeira until the mixture
is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles,
and salt and pepper to taste and cook the sauce over moderate heat, stirring,
being careful not to let it boil, for 5 minutes, or until it is thickened.
.SK 6
Loosen the fillet from the pan, transfer it with 2 spatulas to a heated
platter, and garnish it with the watercress. Serve the fillet, cut into
.AB "\(34 inch" "2 cm"
slices, with the sauce.
.SH "PUFF PASTE"
.IH "Makes about 1 \(12 lb" "Makes about 2/3 kg"
.IG "2 \(14 cups" "all purpose flour" "280 g"
.IG "11 oz" "cold unsalted butter" "300 g"
.IG "1 tsp" "salt"
.PH
.SK 1
In a bowl combine
.AB "2 cups" "250 g"
of the flour,
.AB "2 oz" "50 g"
of the butter, cut into bits, and the salt and blend the mixture until it
resembles meal. Stir in
.AB "1/3 cup" "75 ml"
ice water and, if necessary, continue to add water, 1 tablespoon at a time,
until the mixture forms a soft dough. Gather the dough into a ball, form it
into a
.AB "5 inch" "13 cm"
square, and dust it lightly with flour. Chill the dough, wrapped in wax paper,
for 30 minutes, or until it is firm but not hard.
.SK 2
In a bowl combine the remaining
.AB "9 oz" "250 g"
butter, cut into bits, with the remaining
.AB "\(14 cup" "30 g"
flour and toss the mixture to coat the butter with the flour. Knead the
butter and the flour together and form the mixture into a rough square. Put
the square between sheets of wax paper and with a rolling pin press it into a
.AB "5 inch" "13 cm"
square. Remove the paper, dust the square well with flour, and wrap it in
another sheet of wax paper. Chill the butter mixture until it is firm but not
hard. (The dough and the butter should be of equal firmness).
.SK 3
Roll the dough into an
.AB "8 inch" "20 cm"
square on a floured surface. Lay the butter diagonally in the center of the
square and roll the four visible corners of the dough into
.AB "6 inch" "15 cm"
strips. (The dough will form an X around the butter). Fold each strip of
dough over the butter to enclose the butter completely and turn the dough
over, sprinkling the work surface and the dough with flour. With the rolling
pin flatten the dough with uniform impressions and roll it into a
.AB "12x6 inch" "30x15 cm"
rectangle. Turn the dough over, brush off any excess flour, and fold the top
third of the rectangle over the center and the bottom third over the top,
forming a rectangle about
.AB "6x4 inches" "15x10 cm" .
.SK 4
Turn the folded dough seam side down so that an open end faces you. With the
rolling pin flatten the dough with uniform impressions. Roll the dough from
the center away from you to within
.AB "\(12 inch" "1 cm"
of the end. Flatten the ends gently with uniform impressions but do not roll
the pin over the ends ot the air and butter will be expelled. Reverse the
strip on the surface, flouring the surface as necessary, and again roll the
dough from the center away from you to make a rectangle about
.AB "12 inches" "30 cm"
long. Turn the dough seam side up, brush any excess flour from it, and fold
the rectangle in thirds as before. This completes 2 "turns". Chill the dough,
wrapped in plastic, for at least 3 hours and up to 3 days.
.NX
The dough may be frozen.
.SH RATING
.I Difficulty:
time consuming.
.I Time:
meat - 4 \(14 hours, dough - 1 hour preparation + chilling time.
.I Precision:
measure ingredients.
.WR
sam frajerman,sppb,x3026,
disc![e-mail]