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Text File | 1991-11-25 | 13KB | 344 lines

Rec.Food.Recipes Digest #133
Tue 04 Jun 1991

Aol:   Spinach Dip (Lisamarie Babik, Western Michigan University)
OV:    Dahl (Shaheen Tonse)
M:     Lamb Biryani (Brett Jones)
SLl:   Roasted Red Pepper Macaroni Salad (Chris Okasaki)
Col:   Gateau Basque (Chris Jackson)

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.RH REC.FOOD.RECIPES-#133 SPINACH-DIP-3 Aol "28 May 91" 1991
.RZ "SPINACH DIP"
.KY PARTY
This is my favorite summer dip....
.IH
.IG "1 pkg" "Mrs. Grass Vegetable Dip and Soup Mix"
.IG "1 cup" "sour cream" "225 ml"
.IG "1 cup" "mayonnaise" "225 ml"
.IG "10 oz" "package frozen, chopped spinach" "275 g"
.IG "3" "small green onions"
finely chopped
.IG "1" "loaf unsliced bread"
.IG "1 can" "sliced water chestnuts"
(OPTIONAL...but they add a nice crunch!)
.PH
.SK 1
First, squeeze out all the liquid from the spinach. If you don't do
this, the dip will be runny. Then combine all the ingredients except
the bread and mix thoroughly. Chill in the refrigerator for 3 hours.
.SK 2
While the dip is refrigerating, cut a hole in the center of the top of
the loaf of unsliced bread. Pull out pieces of the soft, inner bread.
DO NOT DISCARD THESE PIECES OF BREAD. Put them in a closed bag so that
the pieces don't dry out. Be careful not to make the walls of the loaf
too thin or it will get soggy. You can also cut the top piece up to be
dipped, or you can re-cover the filled loaf with it.
.SK 3
After the dip has refrigerated for 3 hours, take it out and fill the
hollowed out loaf of bread with the dip. Serve it with the pieces of
bread.
.SH RATING
.I Difficulty:
easy.
.I Time:
3 \(14 hours.
.I Precision:
approximate measurements.
.WR
Lisamarie Babik
Western Michigan University
[e-mail]


.RH REC.FOOD.RECIPES-#133 DAHL-MASOOR OV "03 Jun 91" 1991
.RZ "MASOOR DAHL"
.KY INDIAN
Here is an additional recipe for Dahl, which I feel obliged to share with you
all since several people tell me it is the best dahl they have ever had.
.IH
.IG "1.5 cups" "masoor dahl" "335 ml"
(orange in colour)
.IG "" "vegetable oil"
.IG "3" "dried red peppers"
.IG "1 tsp" "mustard seed"
.IG ".25 tsp" "asafoetida"
.IG "1" "medium onion"
.IG "1.5 tsp" "coriander powder"
.IG ".5 tsp" "turmeric powder"
.IG "" "salt to taste"
.PH
.SK 1
Put dahl in about 3 cups water and let boil. It normally takes about an
hour for the dahl to break up and pulp, however what I do is to start
soaking it in water before I leave for work. This way it takes much
less time to cook when boiled later. (gas, electricity SAVINGS!!)
.SH "Spice Mixture:"
.SK 2
(To be added when dahl is about 80% cooked or even earlier if you like).
Slice the onion into thin slices. Heat the oil in a frying pan, when hot,
add red chilies and mustard seeds. After seeds pop, add the asafoetida,
and immediately turn down the heat. Add the onions, start frying on low
heat until they are "transparent", then turn up heat until they are quite
brown, but not burnt black. Add coriander and turmeric and turn down heat.
After a minute, add about
.AB "0.5 cup" "110 ml"
of the boiling dahl mixture
to the frying pan and stir energetically so that the spice mixture gets
mixed well, and onions break up.
.SK 3
Pour it back into the dahl pot, add salt, cook for another 10 minutes or
until dahl is done, whichever comes later.
.NX
Eat with rice, and tastes good with Patak's Garlic Pickle or Patak's Prawn
Balichow on the side.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour (+ soaking time).
.I Precision:
approximate measurements.
.WR
Mr. Patak. (just kidding).
Shaheen Tonse
[e-mail]


.RH REC.FOOD.RECIPES-#133 BIRYANI M "30 May 91" 1991
.RZ "MUGHLAI LAMB BIRYANI" "Lamb and rice casserole"
.KY INDIAN LAMB
Here is my favorite recipe from Madhur Jaffrey's "Indian Cooking":
.IH "Serves 6"
.IG "2 cups" "long grain rice" "400 g"
.IG "3 Tbls" "salt"
.IG "1 tsp" "saffron threads"
.IG "2 Tbls" "warm milk" "30 ml"
.IG "3" "medium onions"
(peeled)
.IG "4" "cloves garlic"
(peeled)
.IG "\(34 in" "cube of fresh ginger"
peeled and coarsely chopped
.IG "4 Tbls" "blanched, slivered almonds"
.IG "2/3 cup" "water" "150 ml"
.IG "3 Tbls" "water" "50 ml"
.IG "13 Tbls" "vegetable oil" "200 ml"
.IG "3 Tbls" "golden raisins"
.IG "1 \(12 lb" "boned lamb meat"
(from the shoulder) cut into
.AB "1 inch" "2.5 cm"
cubes
.IG "1 cup" "plain yoghurt" "225 ml"
.IG "5-6" "whole cloves"
.IG "\(12 tsp" "whole black peppercorns"
.IG "\(12 tsp" "whole cardamom seeds"
.IG "1 tsp" "whole cumin seeds"
.IG "1 in" "stick of cinnamon" "2.5 cm"
.IG "1/6" "of a nutmeg"
.IG "\(14 tsp" "cayenne pepper"
.IG "2 Tbls" "unsalted butter"
cut into 8 pieces
.IG "3" "hard boiled eggs"
peeled and at room temperature
.PH
.SK 1
Wash the rice in several changes of water. Drain it and put it in a large
bowl. Add
.AB "2 quarts" "1 \(34 l"
water and 1 tablespoons salt. Mix and soak for 3 hours.
.SK 2
Put the saffron threads in a small, heavy frying pan set over a medium
flame. Toss the threads about until they turn a few shades darker. Put
the warm milk in a small cup. Crumble the saffron into the warm milk and
let it soak for 3 hours.
.SK 3
Cut two of the onions in half lengthwise, and then cut the halves into
fine half-rings. Set these aside. Chop the remaining onion very coarsely.
Put this chopped onion, garlic, ginger, 2 tablespoons of the almonds, and
3 tablespoons water into the container of an electric blender. Blend
until you have a paste.
.SK 4
Heat 6 tablespoons of the oil in a
.AB "10 inch" "25 cm"
non stick frying pan over a
medium high flame. When hot, put in the onion half rings. Stir and fry
them until they are brown and crisp. Remove them with a slotted spoon
and spread them out on a plate lined with paper towels.
.SK 5
Put the raisins into the same oil. Remove them as soon as they turn plump
- which happens immediately. Put the raisins in another plate lined with
paper towels. Put the remaining 2 tablespoons almonds into the oil. Stir
and fry them until they are golden. Remove them with a slotted spoon and
spread them out beside the raisins. Set aside for use as the garnish.
.SK 6
Now put the meat cubes, a few at a time, into the same hot oil and brown
them on all sides. As each batch gets done, put it in a bowl.
.SK 7
Add another 7 tablespoons oil to the frying pan and turn the heat to
medium. When hot, put in the onion-garlic-ginger-almond paste from the
blender. Fry, stirring all the time, until the paste turns a medium
brown color. If it sticks slightly to the bottom of the pan, sprinkle
in a little water and keep stirring. Return the meat and any accumulated
juices to the pan. Add the yoghurt, a tablespoon at a time, stirring
well between each addition. Now put in 1 \(14 teaspoons salt and
.AB "2/3 cup" "150 ml"
water. Mix and bring to a simmer. Cover, turn heat to low and simmer
for 30 minutes.
.SK 8
While the meat is cooking, put the cloves, peppercorns, cardamom seeds,
cinnamon and nutmeg into the container of a spice grinder or a clean
coffee grinder. Grind finely.
.SK 9
When the meat has cooked for 30 minutes, add all the spices from the
spice grinder as well as the cayenne and mix well. Cover again and
continue to cook on low heat for another 30 minutes. Remove cover,
raise heat to medium, and cook, stirring all the time, until you have
about
.AB "\(34 cup" "165 ml"
of thick sauce left at the bottom of the pan (DON'T EAT
THIS NO MATTER HOW GOOD IT SMELLS!!! YOU NEED ALL OF IT!). Turn off
the heat and spoon off as much grease as possible. The meat should be
pretty well cooked by now.
.SK 10
Spread out the meat and sauce in the bottom of a heavy casserole. Cover
and keep warm.
.SK 11
Preheat oven to low-moderate,
.TE 300 150 .
.SK 12
Bring
.AB "3 \(12 quarts" "3 l"
of water to a rolling boil in a large pot. Add 1 \(12
tablespoons salt to it. Drain the rice and rinse it off under running
water. Slowly, scatter the rice into the boiling water. Bring to a boil
again and boil rapidly for exactly 6 minutes. Then drain the rice.
.SK 13
Work fast now. Put the rice on top of the meat, piling it up in the shape
of a hill. Take a chopstick or the handle of a long spoon and make a
.AB "1 inch" "2.5 cm"
wide hole going down like a well from the peak of the rice hill to
its bottom. Drizzle the saffron milk in streaks along the sides of the
hill. Lay the pieces of butter on the sides of the hill and scatter 2
tablespoons of the browned onions over it as well. Cover first with
aluminum foil, sealing the edges well, and then with a lid. Bake in the
oven for 1 hour.
.SK 14
Remove from the oven. If left in a warm place, this rice will stay hot
for 30 minutes.
.SK 15
Just before you get ready to serve, quarter the eggs lengthwise. Mix the
contents of the rice pot gently. Serve the rice on a warmed platter,
garnished with the eggs, remaining browned onions, raisins and almonds.
.NX
You can substitute beef or chicken easily.
.PP
This has got to be my absolute favorite food to eat, although it takes about
3 hours to make. I don't care too much for almonds, so I omit them, and add
1 can of chick-peas (\(12 in the paste, and the other \(12 fried like the
raisins, onions, etc). Make sure you rinse the chick-peas well before using.
.SH RATING
.I Difficulty:
moderate, but a lot of work.
.I Time:
about 3 hours.
.I Precision:
measure ingredients.
.WR
Brett Jones
halcyon!ds![e-mail]


.RH REC.FOOD.RECIPES-#133 MACARONI-SALAD SLl "29 May 91" 1991
.RZ "ROASTED RED PEPPER MACARONI SALAD"
I came up with this when I wanted to surprise my wife at the office with a
picnic dinner...
.IH
.IG "1" "red bell pepper"
.IG "" "medium-sized shell macaroni"
.IG "3 Tbls" "olive oil" "50 ml"
.IG "3 Tbls" "red wine vinegar" "50 ml"
(or other appropriately flavored vinegar...)
.IG "1 Tbls" "lemon juice" "15 ml"
.IG "1 tsp" "dijon mustard"
.IG "1-2" "med carrots"
cut into julienne strips
.IG "\(14-\(12 cup" "finely diced cheese" "50-100 ml"
(cheddar, jack, mozzarella, whatever...)
.IG "\(14-\(12 cup" "frozen peas" "50-100 ml"
.PH
.SK 1
Broil the red pepper, turning several times, until blackened on all sides.
Remove from the oven and place in a paper bag to cool.
.SK 2
Cook, according to package directions, enough macaroni to make about
.AB "3-4 cups" "700-900 ml" .
While the macaroni is cooking, whisk together the oil, vinegar,
lemon juice and mustard. Cut up and add the carrots, cheese and peas.
Rinse the macaroni in cold water and drain thoroughly. Add to the
dressing and vegetable mixture. Stir thoroughly.
.SK 3
Peel, seed, and dice the red pepper. Stir into the salad. Chill several
hours, stirring occasionally to make sure that the dressing is evenly
distributed. Stir again just before serving.
.SH RATING
.I Difficulty:
moderate, but a lot of work.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Chris Okasaki
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#133 GATEAU-BASQUE Col "3 Jun 91" 1991
.RZ "GATEAU BASQUE"
.KY FRENCH
This is a recipe for gateau that was found on the back of a French post card
by a colleague, who says it's delicious.
.IH "serves 8"
.IG "11 oz" "flour" "300 g"
(self raising gives best results)
.IG "2" "egg yolks"
.IG "1" "complete egg"
.IG "7 oz" "butter" "200 g"
.IG "" "a pinch of salt"
.IG "" "rum and grated lemon to taste"
.IG "9 oz" "powder sugar" "250 g"
.SH "For the filling:"
.IG "1 cup" "milk" "\(14 l"
.IG "2" "egg yolks"
.IG "2 \(12 oz" "sugar" "60 g"
.IG "1 oz" "flour" "25 g"
.IG "" "rum"
(to taste)
.PH "Procede as for `confectioner's custard'"
.SK 1
Put the flour in a big pan (similar to a pan used for making terrine)
creating a well in the middle. Add the 2 egg yolks together with the
complete egg, sugar, salt, softened butter, grated lemon and rum.
.SK 2
Start mixing the eggs with the butter, then add the sugar and flour in
order to make a firm paste. Then let it rest for an hour in the cold.
Line a cake tin with butter and flour and 2/3 of the paste : take care
to build the paste up the sides of the cake tin. Then fill the centre
with the "creme patissiere" and then cover everything with the remainder
of paste. Glaze the top.
.SK 3
Cook for \(12 hour in a medium oven.
.NX
This recipe can be made either with "confectioner's custard" or cherry jam.
.SH RATING
.I Difficulty:
moderate.
.I Time:
2 hours.
.I Precision:
measure ingredients.
.WR
Chris Jackson
[e-mail]