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Text File | 1991-11-25 | 14KB | 448 lines

Rec.Food.Recipes Digest #138
Thu 13 Jun 1991

BVo:  Zucchini Nut Bread (Lisamarie Babik)
BVo:  Zucchini Bread (Anaar Kanji)
M:    Veal with Mustard and Basil (Jennifer Ross)
SPl:  Brandied Peach Soup (Arlene M Osborne)
Col:  Guava Cake (Beatriz Gonzalez-Yanes)
MV:   Oriental Steamed Bun (Renee P. Peloquin)
SL:   Chinese Chicken Salad (Dee Swayze)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#138 ZUCCHINIBREAD1 BVo "7 Jun 91" 1991
.RZ "ZUCCHINI NUT BREAD"
.IH
.IG "3 cups" "flour" "400 g"
.IG "1 \(14 cups" "wheat germ"
.IG "1 cup" "chopped nuts" "150 g"
.IG "3 tsp" "baking powder"
.IG "2 tsp" "cinnamon"
.IG "1 tsp" "salt"
.IG "2" "eggs"
.IG "1 \(34 cups" "sugar" "375 g"
.IG "2/3 cup" "oil" "150 ml"
.IG "2 tsp" "vanilla"
.IG "3 cups" "grated zucchini"
.PH
.SK 1
Mix together the first six ingredients (this is the "flour mixture").
.SK 2
Beat the eggs, sugar, oil, and vanilla. Stir in zucchini. Add flour
mixture.
.SK 3
Pour into a loaf pan (I think this makes 2 loaves) and bake at
.TE 350 180
for
1 hour and 20 minutes.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour 40 mins.
.I Precision:
measure ingredients.
.WR
Lisamarie Babik
[e-mail]


.RH REC.FOOD.RECIPES-#138 ZUCCHINIBREAD2 BVo "7 Jun 91" 1991
.RZ "ZUCCHINI BREAD"
Here is an excellent zucchini bread recipe that I have enjoyed for years.
.IH
.IG "4" "eggs"
.IG "1 \(12 cups" "sugar" "300 g"
.IG "1 1/3 cups" "oil" "300 ml"
.IG "3 cups" "zucchini"
shredded and unpeeled
.IG "3 cups" "flour" "400 g"
.IG "1 \(12 tsp" "baking soda"
.IG "1 \(12 tsp" "baking powder"
.IG "\(12 tsp" "cinnamon"
.IG "\(12 tsp" "salt"
.IG "1 \(12 cups" "walnuts"
.IG "\(12 tsp" "salt"
(optional)
.IG "1 cup" "raisins" "150 g"
.PH
.SK 1
Beat together eggs and sugar.
.SK 2
Blend in oil.
.SK 3
Mix in zucchini.
.SK 4
Sift together flour, baking soda, baking powder, cinnamon and salt.
.SK 5
Fold into above mixture.
.Sk 6
Stir in walnuts and raisins.
.SK 7
Bake at
.TE 350 180
for 40-50 minutes in a bread pan.
.NX
After step 3, do not over beat the mixture. Just fold everything in gently
and fairly quickly. You may garnish the cake with some extra walnuts, before
baking, if you wish.
.SH RATING
.I Difficulty:
moderate.
.I Time:
approx. 1 hour.
.I Precision:
measure ingredients.
.WR
Anaar Kanji
[e-mail]


.RH REC.FOOD.RECIPES-#138 VEAL-MUSTARD M "7 Jun 91" 1991
.RZ "VEAL WITH MUSTARD AND BASIL"
.KY VEAL
(Henry's End Restaurant in Brooklyn Heights).
.PP
This is an easy and terrific recipe from the May 1991 Gourmet Magazine, p 162.
.IH "Serves 2"
.IG "2 x \(14 lb" "veal scallops"
pounded
.AB "\(14 inch" ".5 cm"
thick
.IG "" "flour"
for dredging the veal
.IG "\(14 cup" "butter" "50 g"
.IG "1 Tbls" "minced shallots"
.IG "\(12 cup" "dry white wine" "110 ml"
.IG "2 Tbls" "Dijon-style mustard" "30 ml"
.IG "\(14 cup" "fresh basil leaves"
chopped
.IG "2 Tbls" "butter" "25 g"
cold, unsalted and cut into bits
.PH
.SK 1
Season the veal with salt and pepper and dredge it in the flour, shaking
off the excess.
.SK 2
In a skillet, heat the butter over moderately high heat until it is hot
but not smoking, in it saute the veal for 2 mins. on each side, or until
it is cooked through and transfer it to a plate. In the fat remaining in
the skillet cook the shallots, stirring, until they are softened, add the
wine, and deglaze the skillet, scraping up the brown bits.
.SK 3
Boil the liquid until it is reduced by half and stir in the mustard, the
basil, and salt and pepper to taste. Remove the pan from the heat and
add the cold butter, a little at a time, whisking and continue to whisk
the sauce until the butter is incorporated. Serve the veal with the sauce.
.NX
.SK 1
The recipe calls for
.AB "\(14 cup" "55 ml"
clarified butter. This is not difficult to
do (consult a cookbook) but using unclarified butter works. When you
clarify butter, it reduced the chance that it will burn.
.SK 2
When you remove the veal from the pan, keep it warm on a plate in the
oven...you definitely want to serve this hot.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Jennifer Ross
[e-mail]


.RH REC.FOOD.RECIPES-#138 PEACH-SOUP SPl "7 Jun 91" 1991
.RZ "BRANDIED PEACH SOUP"
.KY MICROWAVE
From 'Good Housekeeping or Redbook Magazine'.
.IH "Serves 4"
.IG "29 oz can" "peach halves" "825 g can"
.IG "1 cup" "dry, sweet white wine" "225 ml"
.IG "1 Tbls" "brandy" "15 ml"
.IG "\(12 tsp" "cinnamon"
.IG "2 Tbls" "cornstarch"
.IG "1 Tbls" "lemon juice" "15 ml"
.IG "1/8 tsp" "white pepper"
.IG "\(12 cup" "water" "110 ml"
.IG "\(12 cup" "sour cream" "110 ml"
.PH
.SK 1
Drain peaches, reserving
.AB "1 cup" "225 ml"
syrup. Puree. In a bowl, mix syrup, puree,
cinnamon, pepper and wine. Cover with plastic wrap; poke a couple holes in
plastic to vent. Microwave on high for 4 minutes.
.SK 2
Blend cornstarch with water in a small bowl. Whisk in peach mixture. Cover.
Microwave on high until boiling (4 minutes), stirring once.
.SK 3
Mix brandy, sour cream, lemon juice and whisk into the peach mixture. Serve
the soup either hot or cold.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins.
.I Precision:
measure ingredients.
.WR
Arlene M Osborne
[e-mail]


.RH REC.FOOD.RECIPES-#138 GUAVA-CAKE Col "8 Jun 91" 1991
.RZ "GUAVA CAKE"
Here is a recipe for a guava cake. It's from El Nuevo Dia, 4/14/91,
contributed by Marta Pizarro.
.IH
.IG "6 oz" "butter" "175 g"
.IG "1 cup" "sugar" "200 g"
.IG "2 cups" "flour" "250 g"
.IG "2" "eggs"
.IG "1 tsp" "baking powder"
.IG "1 tsp" "vanilla extract"
.IG "8-10 oz" "guava paste" "225-275 g"
.PH
.SK 1
Preheat oven to
.TE 350 180 .
.SK 2
Cream butter. Add sugar little by little. Add eggs one by one, followed
by the vanilla.
.SK 3
Sieve flour and baking powder and mix with the above.
.SK 4
Pour half the batter on a greased mold.
.SK 5
Place the guava paste (cut in slices) so as to cover all the batter.
.SK 6
Pour the rest of the batter and bake for 45-60 min, or until an inserted
toothpick comes out clean.
.NX
I have substituted butter with margerine, but the cake comes out a little
dry. The slices I cut are about
.AB "\(14 in" "0.5 cm" ,
but they can be even thicker
depending on your taste.
.PP
If you have left over guava paste you can make an easy desert by cutting
slices and eating them along with cheese (in Puerto Rico we commonly use a
white salty cheese) so it's not so sweet. The guava paste can be stored in
the refrigerator, after opening, for several weeks.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 - 1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Beatriz Gonzalez-Yanes
[e-mail]


.RH REC.FOOD.RECIPES-#138 STEAMED-BUN MV "9 Jun 91" 1991
.RZ "ORIENTAL STEAMED BUN"
.KY CHINESE
Here is a recipe my husband and I concocted from a couple of other recipes.
The filling and ingredients for Chinese yeast dough are adapted from
"Oriental APPETIZERS & LIGHT MEALS" by Susan Fuller Slack, HPBooks; according
to her, the filling is Malaysian style. It originally called for PORK, but we
substituted tofu, and found the result to be delicious. I think the filling is
almost infinitely variable. The tofu is important for texture, but the
vegetables could be decreased or increased, if the spices were varied
accordingly.
.SH "Spicy Steamed Buns"
Filling made from
.AB "\(12 lb" "225 g"
tofu, pressed, and \(12 cup vegetables.(see recipe)
1 loaf's worth of soft bread dough, more than doubled (see recipe)
.IG "" "fresh greens"
(cabbage, spinach, lettuce, etc.)
.PH
.SK 1
Line steamer tray (this can be a bamboo steamer, or even a folding
vegetable steamer) with fresh greens to prevent sticking. Bring water to
a boil. Pull out a roundish lump of dough, and without pressing all the
air out of it, push your thumb into it to form a cup. For a lump the size
of a small egg, fill with about a teaspoon of filling. Pull the edges
together and pinch, sealing securely.
.SK 2
Place in steamer, allowing
.AB "\(12 inch" "1 cm"
between dumplings for expansion, more
if they are larger. Cover and steam for 5-10 min. (depending on size), or
until the dough becomes "bready" and a smooth skin has formed. Remove to
a plate or bowl to keep warm.
.NX
Don't forget the greens in the steamer are still edible. If you change them
out with each batch of buns, they won't even be overcooked (much). You need
to change them out occaisonally, anyhow, as they tend to shrivel and loose
their non-stick ability.
.SH "Spicy Filling"
.IG "2 cloves" "garlic"
minced
.IG "2" "shallots or onion, scallion, or fresh chives"
minced
.IG "\(12 cup" "crunchy vegetables
(bamboo shoots, rutabega, etc.) minced fine or cut into tiny matchsticks
.IG "\(12 lb" "tofu" "225 g"
pressed and crumbled (instructions below)
.IG "\(12 Tbls" "ginger root"
finely minced
.IG "" "oil for sauteing"
.PP
\fIGrind the following spices:\fR
.IG "\(12 tsp" "ground cumin"
.IG "\(14 tsp" "cinnamon"
.IG "1/8 tsp" "allspice"
.IG "\(12 tsp" "salt"
(optional)
.IG "\(14 tsp" "cayenne pepper"
.IG "1/8 tsp" "black pepper"
.IG "1/8 tsp" "five-spice powder"
if you have it
\fIMix together the following:\fR
.IG "1 Tbls" "water, sherry, stock, or other liquid" "15 ml"
.IG "1 Tbls" "soy sauce" "15 ml"
.IG "\(12 tsp" "cornstarch"
(mix until uniformly suspended & there are no lumps)
.PP
.IG "" "Nuts, seeds, other crunchy things"
if desired.
.PH
.SK 1
Measure the ground spices into a small bowl or plate.
.SK 2
Mix the stock, soy sauce, and cornstarch in another small bowl.
.SK 3
Stir-fry garlic and onions until soft, 1-2 minutes. Add the crunchy
vegetables and stir-fry 1 minute. Add the tofu, stir until it warms.
Push out of the way and add ginger, stir frying until it becomes fragrant.
.SK 4
Add the spices, then quickly stir the cornstarch mixture until it has no
lumps and add to pan. Cook until the liquid thickens and glazes. Remove
from heat.
.NX
You may have to change the timings, adding the vegetables sooner or later
depending on how long they need to cook.
.SH "Soft Bread Dough"
A plain white bread dough recipe, or a loaf of frozen dough, should work fine.
.IH "Standard 1-loaf recipe"
.IG "1 cup" "water" "225 ml"
.IG "1 packet" "yeast"
.IG "1 Tbls" "sugar"
.IG "\(12 tsp" "salt"
if desired
.IG "~3 cups" "flour" "~400 g"
.IH "Additions for Chinese-style bun:"
.IG "1 tsp" "white vinegar"
.IG "up to 2 Tbls" "liquid or solid oil"
.IG "increase \(14 cup" "sugar" "50 g"
.PH
.SK 1
Add the yeast to the cup of warm (not over
.TE 100 70 )
water, and let sit for
5-15 minutes, until it starts to foam (if it doesn't foam, the yeast is
a dud).
.SK 2
Add sugar, salt, vinegar and oil (if used). Stir in
.AB "2 cups" "250 g"
flour until
well mixed and a very soft, sticky dough is formed. Gradually add more
flour until the dough can be handled, then turn out onto lightly floured
surface and knead in remaining flour, up to a total of
.AB "3 - 3 \(14 cups" "400 - 430 g" ,
as
needed. Knead dough 10 minutes or until it is very elastic, and has a
smooth surface. Can be made in a food processor or mixer with dough hook.
Follow product instructions.
.SK 3
Place in oiled bowl, oil top or place in a humid place to rise, covered
1 - 1.5 hours. If desired, punch down and let rise additional 1 hour
until doubled again; this will improve the bread texture.
.SH "Pressed Tofu"
Tofu can be pressed to make it firmer and remove excess water. If you can't
get "extra firm" tofu, or if the tofu has been soaking up water for a month,
you might want to do this. I cut the pound tofu block in half horizontally,
making two short planks. This is convenient for storing half in water, and
for pressing the other half. Take the half pound of tofu, heat in microwave
until it is very hot and soft and steamy, about 2.5 min. Place the plank on
an upside-down plate in bottom of the sink. Place another plate on top, and
weight with a pot of water or other weight,
.AB "2-4 lbs" "1-2 kg", for 20 minutes or so,
until the tofu is cool. It will be firmer and chewier, and can be crumbled
or cut into dice for later use.
.NX
I found the filling a little on the salty side, and I think I would leave out
some or all of the white salt. I left out the 5-spice powder, not having any,
and didn't notice the lack. Don't overfill or overstretch the dough; it will
rip. This is a great finger food, and is good cold for lunch, too.
.SH RATING
.I Difficulty:
complicated.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Renee P. Mattie
[e-mail]


.RH REC.FOOD.RECIPES-#138 CHICKEN-SALAD6 SL "10 Jun 91" 1991
.RZ "CHINESE CHICKEN SALAD"
.KY CHINESE CHICKEN
This is my mother's recipe and I always get raves when I serve this.
.IH Dressing:
.IG "4 Tbls" "sugar"
.IG "\(12 cups" "salad oil" "110 ml"
.IG "2 tsp" "salt"
.IG "2 Tbls" "sesame oil" "30 ml"
.IG "2 tsp" "monosodium glutamate"
(optional)
.IG "6 Tbls" "white vinegar" "100 ml"
.IG "1 tsp" "black pepper"
(I prefer course ground)
.PH
.SK 1
Mix this together in a shaker bottle. Shake well before serving.
.NX
Make dressing ahead of time and chill. Serve sparingly.
.IH Salad:
.IG "1 head" "lettuce"
.IG "4" "chicken breasts"
boneless skinned
.IG "1 bunch" "green onions"
.IG "1 package" "wide chinese noodles"
(ready to eat)
.PH
.SK 1
Grill chicken breasts or boil in unseasoned water until done, cool.
.SK 2
Tear lettuce into a large salad bowl, slice green onions about
.AB "\(12 inch" "1 cm"
long and add.
.SK 3
Shred chicken and add to salad, mix all together well.
.SK 4
When ready to serve, toss in noodles (if noodles are not available, use
fried won ton strips or a can of regular chinese noodles). Serve with
dressing on the side.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins. + time to cook chicken.
.I Precision:
measure ingredients.
.WR
Deirdre' Swayze
[e-mail]