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****************************
***** GINGER MARMALADE *****
****************************
Categories: Fruits
Calories per serving: Number of Servings: 24
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
5 ea Seville oranges
1 1/2 cup ;Water
1/2 pk Fruit pectin (1/2 bottle)
1/8 tsp Soda
5 cup Sugar
8 oz Preserved ginger; chopt
DIRECTIONS ------------------------------------------------------------
Cut oranges into quarters; peel. Slice off any white pith from the peel
then slice the rind very fine. Put the rind, water, and soda in a sauce-
pan. Bring to a boil then reduce heat and simmer for 20 minutes.
Meanwhile, discard all white pith and seeds from the orange sections then
chop the fruit. Add fruit pulp and juice to the saucepan and simmer for
another 10 minutes.
Take 3 cups of the cooked mixture and pour into another large saucepan.
Add the sugar and mix thoroughly then bring to a boil for 1 minute,
stirring constantly. Remove from heat and stir in the pectin. Skim off
the foam and fold in the ginger. This makes about 4 1/2 pounds.
*** Recipe Via Compu-Chef (tm). ***
******************************
***** Green Garlic Bread *****
******************************
Categories: Bread
Calories per serving: 380 Number of Servings: 1
Fat grams per serving: 27 Approx. Cook Time:
Cholesterol per serving: 66 Marks:
INGREDIENTS ------------------------------------------------------------
1/3 cup scallions - or chives (or mixture of both),
chopped
1/2 cup parsley - very finely chopped
1/2 cup cilantro - (or more parsley), very finely chopped
Salt and freshly ground black pepper, to taste
Cayenne pepper, to taste
DIRECTIONS ------------------------------------------------------------
Thinly slice the baguette on the diagonal. Arrange the slices on
a baking sheet. Lightly toast the bread on both sides under a
preheated broiler.
Meanwhile, cream the butter. Mince the garlic, scallions, parsley,
and cilantro; add to the butter. Beat in the salt, pepper, and
cayenne pepper.
Just before serving, spread the garlic-herb butter on the bread
slices. Place under the broiler and cook until the butter is melted
and bubbly and the bread slices are nicely browned.
NOTE: The garlic-herb butter is also delicious on grilled or broiled
fish or for a fat to saute shrimp.
Makes 6 servings.
Nutrients per Serving: 380 Calories, 6 g Protein, 30 g Carbohydrate,
27 g Fat, 15 g Saturated Fat, 66 mg Cholesterol, 321 mg Sodium.
THE WASHINGTON POST; January 2, 1991 Coutesty of Fred Peters.
*** Recipe Via Compu-Chef (tm) ***
********************************************
***** Chicken with Leeks and Mushrooms *****
********************************************
Categories: Chicken Breasts Leeks Wild Mushrooms
Calories per serving: Number of Servings: 4
Fat grams per serving: Approx. Cook Time: :30
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
4 chicken breasts - boned, skinned (about 1-1/4 lbs)
salt and pepper
2 Tbsp butter - (1/2 stick)
1 Tbsp olive oil
4 med. leeks - white and pale green parts only, chopped
4 oz. wild mushrooms - or button mushrooms, sliced thick
1/2 cup dry white wine
1/2 cup whipping cream
2 tsp tarragon - fresh, chopped OR 1/2 t. dried, crumble
tarragon sprigs - fresh, optional
DIRECTIONS ------------------------------------------------------------
Using meat mallet or rolling pin, flatten chicken pieces between
sheets of waxed paper to scant 1/2-inch thickness. Seasin with salt
and pepper. Melt 1 tablespoon butter with 1 tablespoon olive oil in
heavy large skillet over medium-high heat. Satue chicken until light
brown, about 2 minutes per side. Transfer to plate.
Add remaining 1 tablespoon butter to same skillet and melt over
medium heat. Add leeks and mushrooms and cook until just beginning to
color, stirring occasionally, about 5 minutes. Add wine, cream and
chopped tarragon and simmer until leek mixture thickens slightly,
about 5 minutes. Return chicken and any accumulated juices to skillet
and simmer until chicken is just cooked through and leeks are tender,
about 5 minutes longer. Adjust seasonings. Arrange chicken on serving
platter. Spoon sauce over. Garnish with tarragon sprigs and serve.
30-Minute Main Course. (A new monthly section in Bon Appetit)
Their note: Although this chicken recipe is quick to make, the
leeks, wild mushrooms, wine and cream turn it into something quite
elegant. Round out the menu with saffron rice [or parsley buttered
rice if you're short on time, or on saffron!] and steamed fresh
broccoli. Serve raspberry sherbet topped with strawberries [or
raspberries] for dessert. [A garnish of kiwi would look great on the
sherbet with a mint leaf if you have the fresh on hand.]
[] comments are mine.
Bon Appetit, March, 1991.
*** Recipe Via Compu-Chef (tm) ***
****************************************************
***** Pork Medallions with Maple-Vinegar Sauce *****
****************************************************
Categories: Pork Pork Loin Main dish
Calories per serving: Number of Servings: 4
Fat grams per serving: Approx. Cook Time: :30
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 lb. pork chops - loin, boneless, 1/2-inch thick (8)
pepper
2 Tbsp butter
1/4 cup shallots - or green onions, minced
2 tsp Dijon mustard
1 cup chicken broth - canned
2 Tbsp Maple Syrup - pure
2 Tbsp balsamic vinegar - or 1 T. red wine vinegar
DIRECTIONS ------------------------------------------------------------
Using meat mallet or rolling pin, flatten pork between sheets of
waxed papepr to about 1/4-inch thickness. Season both sides of pork
with pepper. Melt butter in heavy large skillet over medium-high
heat. Add pork and satue until brown and cooked through, about 4
minutes per side. Transfer to plate.
Add shallots to same skillet. Cook 30 seconds. Mix in mustard
and chicekn broth and simmer until recuced by 1/4, about 5 minutes.
Stir in maple syrup and vinegar. Simmer until liquids are reduced to
sauce consistency, about 5 minutes longer. Return pork and
accumulated juices to skillet. Cook until just heated through, about
1 minute. Arrange pork on platter. Spoon sauce over and serve.
30 Minute Main Course.
Note: The sweet-and-sour sauce complements the pork deliciously.
Mashed potates with chives, some green peas and a purchased apple tart
would complete the meal nicely.
Bon Appetit, March, 1991.
*** Recipe Via Compu-Chef (tm) ***
**********************************
***** Lemon Caper Mayonnaise *****
**********************************
Categories: Mayonnaise Spread Sandwiches
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1/2 cup mayonnaise
1 Tbsp lemon peel - minced
1 1/2 tsp capers - chopped, drained
DIRECTIONS ------------------------------------------------------------
Mix all ingredients together in small bowl. (Can be prepared 5
days ahead. Chill.)
Note from me: I would suggest adding a drop of Tabasco to this
mixture. Some white pepper wouldn't hurt if it still needs flavor.
Bon Appetit serves this with a smoked salmon sandwich. I would
suggest cutting off the crusts of some pumpernickel and spreading with
this mayonnaise. Then fold up some slices of smoked salmon on top of
the mayonnaise. The sprinkle with diced onion, red, white or yellow
onion. The magazine suggests a closed sandwich with butter and butter
lettuce. Why clutter up expensive smoked salmon with lettuce, I say,
to say nothing of an unneeded top layer of bread. If you're having a
party, you could use cookie or bread cutters to cut the pumpernickle
into shapes; use a moist rye bread for a contrast on your platter.
Garnish with lemon slices or decoratively cut lemon halves.
Bon Appetit, March, 1991.
*** Recipe Via Compu-Chef (tm) ***
*********************************************************
***** Herbed Chicken Rolls w/Lemon Caper Mayonnaise *****
*********************************************************
Categories: Chicken Breasts Sandwiches Party
Calories per serving: Number of Servings: 10
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3/4 cup sunflower seed oil - or vegetable oil
3 cup balsamic vinegar - or red wine vinegar
1/2 cup lemon juice - fresh
4 clove garlic - large
2 Tbsp rosemary - chopped fresh or 1 T. dried, crumbled
1 tsp salt
1 tsp pepper
2 whole chicken breasts - skinned, boned, cut lengthwise
into 1/2-inch wide strips
1/2 cup bottled roasted red peppers - drained
10 sourdough rolls - ro crusty flat Italian rolls,
halved
Lemon Caper Mayonnaise - (see recipe)
fresh cilantro leaves or escarole
DIRECTIONS ------------------------------------------------------------
Mix oil, vinegar, lemon juice, garlic, rosemary, salt and pepper
in nonaluminum baking dish. Add chicken, turning to coat. Refrigerate
4 to 6 hours.
Puree red peppers in processor until smooth. Set pepper puree
aside.
Prepare barbecue grill (medium heat) ore preheat broiler. Drain
chicken. Grill until crisp and just cooked through, 2 minutes per
side. Cool.
Spread top half of each roll generously with mayonnaise. Spread
bottom with red pepper puree. Cover with cilantro. Top with
mayonnaise-coated rolls and serve.
Note from me: This would also be a good hors d'oeuvre at a party;
just buy some small, cute little buns that are managable with one hand
(my bylaw for cocktail parties).
Bon Appetit, March, 1991.
*** Recipe Via Compu-Chef (tm) ***
*********************************
***** Smoked Salmon Spirals *****
*********************************
Categories: Salmon Appetizer Party
Calories per serving: Number of Servings: 12
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 Daikon - (Japanese white radish),* peeled
4 oz. cream cheese - room temperature
1 Tbsp dill - fresh, finely chopped OR 1 t. dried dill
1 Tbsp parsley - Italian, fresh, finely chopped
2 tsp capers - drained
1 1/2 tsp Dijon mustard
1/2 tsp lemon peel - grated
1/8 tsp cracked pepper
4 oz. smoked salmon - sliced, cut into 1-in. wide strips
cucumber slices
fresh dill sprigs
lemon slices
DIRECTIONS ------------------------------------------------------------
Using vegetable peeler, cut off then 8x1-inch strips down length
of daikon.
Mix cream cheese, dill, parsley, capers, mustard, lemon poeel and
pepper in small bowl. Spread about 1-1/2 teaspoons mixture on 1 side
of each radish strip. Top with salmon. Roll up tightly. Arrange
spiral side up on platter. Garnish with cucumber, dill and lemon.
* Daikon radishes are available at Oriental markets and some
supermarkets.
Seems like you should have to slice them at this point...
Bon Appetit, March, 1991.
*** Recipe Via Compu-Chef (tm) ***
**********************************
***** Marinated Bell Peppers *****
**********************************
Categories: Bell Peppers Appetizer Side Dish
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 small bell peppers - red
3 Tbsp olive oil
2 clove garlic - minced
2 Tbsp balsamic vinegar - OR red wine vinegar
2 tsp thyme - fresh, chopped or SAGE or 1/2 t. dried,
crumbled
DIRECTIONS ------------------------------------------------------------
Char peppers over gas flame or in broiler until blackened on all
sides. Wrap in paper bag and let stand 10 minutes to steam. Peel,
core and seed. Rinse if necessary; pat dry. Cut into thin strips.
Seasons peppers with salt.
Heat 1 tablespoon olive oil in heavy medium skillet over medium
heat. Add garlic and saute 1 minute. Strain oil through fine sieve,
reserving oil. Return oil to skillet. Add peppers and cook 5 minutes,
stirring frequently. Transfer to bowl. Add remaining 2 tablespoons
olive oil, vinegar and thyme. Marinate at least 3 hours. (Can be
prepared 3 days ahead. Cover and refrigerate.
Bon Appetit, March, 1991.
*** Recipe Via Compu-Chef (tm) ***
**********************************
***** Marinated Bell Peppers *****
**********************************
Categories: Bell Peppers Appetizer Side Dish
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 small bell peppers - red
3 Tbsp olive oil
2 clove garlic - minced
2 Tbsp balsamic vinegar - OR red wine vinegar
2 tsp thyme - fresh, chopped or SAGE or 1/2 t. dried,
crumbled
DIRECTIONS ------------------------------------------------------------
Char peppers over gas flame or in broiler until blackened on all
sides. Wrap in paper bag and let stand 10 minutes to steam. Peel,
core and seed. Rinse if necessary; pat dry. Cut into thin strips.
Seasons peppers with salt.
Heat 1 tablespoon olive oil in heavy medium skillet over medium
heat. Add garlic and saute 1 minute. Strain oil through fine sieve,
reserving oil. Return oil to skillet. Add peppers and cook 5 minutes,
stirring frequently. Transfer to bowl. Add remaining 2 tablespoons
olive oil, vinegar and thyme. Marinate at least 3 hours. (Can be
prepared 3 days ahead. Cover and refrigerate.
Bon Appetit, March, 1991.
*** Recipe Via Compu-Chef (tm) ***
*************************************************
***** BERGHOFF RAGOUT (Ragout a la Berghof) *****
*************************************************
Categories: Beef German Main dish
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time: 1:15
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3/4 cup Butter
3 1/2 lb Round steak; boneless
1 cup Onion; chopped
1 1/2 cup Bell pepper; chopped
1 lb Mushroom; sliced
1/2 cup Flour
2 cup Beef broth; canned/homemade
1 cup White wine, dry
1 tsp Salt
1 tsp Worcester sauce
1 x Tabasco; to taste
DIRECTIONS ------------------------------------------------------------
Cut round steak into thin strips. Melt 1/2 cup butter in a large
frypan. Brown meat over medium-high heat. Remove browned meat. In
remaining butter, sauté onion for 2 minutes. Add green bell pepper
and mushrooms. Cook an additional 3 minutes. Melt 1/4 cup butter and
add flour. Slowly add beef broth; cook until thickened. Stir in wine
and seasonings. Add meat and mushroom mixture. Cover and simmer 45
minutes to 1 hour, until meat is tender. Serve with buttered noodles
or dumplings.
*** Recipe Via Compu-Chef (tm). ***
***************************
***** Chicken Lasagna *****
***************************
Categories: Italian Chicken Breasts Tomatoes
Calories per serving: Number of Servings: 12
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
10 tsp unsalted butter
4 Tbsp olive oil
3 med. onions - minced
2 clove garlic - small, finely chopped
1/2 cup flour - PLUS 2 tablespoons (all-purpose)
2 1/2 cup milk - hot
2 1/2 cup chicken stock - or canned broth, HOT
1 Tbsp tarragon - dried
1 1/2 tsp salt
1/2 tsp white pepper
1/2 tsp nutmeg - freshly grated
4 eggs - beaten with fork separately*
2 1/2 lbs. tomatoes - 2-1/2 to 3, actually, peeled, seeded &
chopped
2 Tbsp Tomato Paste
1/2 cup red wine
1 Tbsp basil - dried
1/2 tsp sugar
1/2 tsp red wine vinegar
8 chicken breast halves - (about 2 lbs.), skinless,
and boneless
1 1/2 lbs. chicken livers - trimmed**
1 Tbsp oregano - dried
16 oz. lasagna noodles
2 cup Parmesan - freshly grated (about 8 oz.)
DIRECTIONS ------------------------------------------------------------
1. In a large saucepan, melt 5 tablespoons of the butter in 1
tablespoon of the oil over moderate heat. Add the onions and garlic
and satue until softened and translucent, about 5 minutes.
2. Stir in the flour. Reduce the heat to low and cook, stirring, for
3 minutes without coloring to make a roux. Off the heat, gradually
whisk in the hot milk and hot stock. Return to moderate heat, bring
to a boil and cook, stirring, for 5 minutes.
3. Add the tarragon, 1 teaspoon of the salt, the pepper and the
nutmeg. Remove from the heat and, one at a time, briskly whisk in the
eggs. Cover partially and set the bechamel sauce aside.
4. In a large noncorrodible skillet, combine the tomatoes with the
tomato paste, red wine, basil, sugar, vinegar and the remaining 1/2
teaspoon salt. Cook, stirring frequently, over moderate heat until
thick, about 15 minutes. Remove from the heat and set aside.
5. In a large skillet, melt the remaining 5 tablespoons butter in 1
tablespoon of the oil over moderate heat. Add the chicken, cover and
cook, turning once, for 5 minutes on each side. Remove with tongs,
leaving any fat in the pan. Let the chicken cook, then cut crosswise
into 1/2-inch slices.
6. Add the chicken livers to the same skillet and saute over
moderately high heat, tossing, until nicely browned on the oustide, 3
to 4 minutes. Add the oregano and let cool slightly. Mince the
livers fine.
7. Bring a large pot of water to a boil and add the remaining 2
tablespoons oil. Cook the lasagna noodles until tender but still
slightly firm, about 12 minutes. Drain and return the pasta to the
pot; ad warm water to cover (it will keep the noodles soft to
facilitate handling).
8. Preheat the oven to 375F. Picking the noodles out of the water,
arrange one layer in a well-buttered large, shallow baking dish. Cover
the pasta with about 1-1/4 cups of the bechamel sauce. Top with half
of the sliced chicken and then with 1/3 cup of the Parmesan cheese.
Add another layer of pasta, all of the tomato sauce and 1/3 cup of the
cheese. Add another layer of pasta, spread all of the chicken livers
over the pasta and cover with 1-1/4 cups of the bechanel, the
remaining chicken and 1/3 cup cheese. Top with a final layer of
pasta, the remaining bechamel and the remaining cheese. (The lasagna
can be assembled to this point ahead of time. Cover with plastic wrap
and refrigerate overnight. Let return to room temperature before
proceeding.)
9. Bake for 45 minutes to 1 hour, until the top is golden brown and
somewhat crusty. Let stand for 15 minutes before serving. (If
preparing the lasagna ahead of time, bake and set aside to cool
completely. Cover with plastic wrap and refrigerate overnight. Next
day, let return to room temperature and reheat at 300F for 30 minutes.
Let stand for 15 minutes before serving.)
*The recipe calls for whisking the eggs in whole, but I don't think this
will work as well as beating them before ad ding.
**If you don't like chicken livers, just add more chicken. I think some
chopped up chicken thighs would add a lot o f flavor if not using the chicken
livers. Chop the cooked thighs finely and use in place of the livers.
Food & Wine, February, 1984.
*** Recipe Via Compu-Chef (tm) ***
*************************
***** Mirliton Soup *****
*************************
Categories: Mirliton Soup Shrimp
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 bunch green onions - chopped
1/2 small green pepper - chopped
3 sprig parsley - chopped
4 Tbsp butter
2 Tbsp flour
14 oz. chicken broth
1 cup water
1/2 lb. ham seasoning cubes
1 lb. shrimp - raw, peeled, cut into bite-sized pieces
2 mirlitons - boiled, peeled and chunked
1/2 cup whipping cream - (evaporated milk may be used)
salt and pepper to taste (Cajun seasoning may be
used instead)
DIRECTIONS ------------------------------------------------------------
Sauce green onions and green peppers in butter; add flour and stir
well.
Add chicken broth and water and simmer 10 minutes. Add mirlitons,
ham, shrimp and parsley. Simmer 10 minutes.
Remove from heat; stir in whipping cream. Serve when hot.
Serves 6.
From Marilyn L. Dupont, Times-Picayune Cooking Contest, 1987.
*** Recipe Via Compu-Chef (tm) ***
******************************
***** Colorful Crab Soup *****
******************************
Categories: Soup Crabmeat
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
6 Tbsp butter
4 cup spinach - fresh, chopped
spinach leaves - for garnish (if desired)
6 cup green onions - chopped, with tops
2 Tbsp flour
1 cup whipping cream
3 cup milk
1/4 cup white wine
2 oz. pimientos - drained (whole jar)
1 tsp salt
1/2 tsp freshly ground pepper
1/2 cup Parmesan - freshly grated
1 lb. crabmeat
DIRECTIONS ------------------------------------------------------------
Melt butter in skillet and add spinach and onions. Saute,
stirring, until vegetables are softened (1 to 2 minutes). Stir in
flour, mixing well. Slowly add cream and milk, stirring constantly.
Stir in wine, pimientos, salt and pepper and mix well. Cover and
simmer gently for 15-20 minutes. Stir in cheese and crabmeat, cover
and simmer gently for 5 minutes, stirring occasionally to prevent
cheese from sticking.
Serve garnished with fresh spinach leaves, if desired.
Serves 6 to 8.
Rita Futral, Ocean Springs, Miss.
Times-Picayune Cooking Contest, 1987.
*** Recipe Via Compu-Chef (tm) ***
****************************************
***** PEANUT BUTTER AND JELLY BARS *****
****************************************
Categories: Cookies
Calories per serving: Number of Servings: 24
Fat grams per serving: Approx. Cook Time: 0:45
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3/4 cup Butter
1 cup Sugar, brown
1 1/2 cup Flour
1 tsp Salt
1/2 tsp Baking soda
1 1/2 cup Oats, rolled
1/2 cup Peanuts; chopped
10 oz Grape jelly
DIRECTIONS ------------------------------------------------------------
Cream the butter and sugar. Add the combined flour, salt, and soda;
mix well. Stir in the oats and nuts. Press half of the mixture into
the bottom of a 13"x9" pan; spread with jelly. Cover with the rest of
the mixture. Bake for 25 minutes at 400 F. Cool; cut into bars.
*** Recipe Via Compu-Chef (tm). ***
*************************
***** Stuffed Leeks *****
*************************
Categories: Leeks Appetizer Main dish
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
12 Leeks - 1-1/2 to 2 inches in diameter
8 oz. Bulk Sausage Meat - or 8 oz. breakfast sausage
links
1 1/4 cup Mushrooms - minced (about 5 oz.)
6 clove Garlic - minced
1 1/4 cup Rice - cooked
1/2 cup Parsley - fresh, minced
2 tsp Dill - fresh, minced OR 1/2 teaspoon dried
1/2 tsp Aniseed
1 1/2 tsp Sugar
3/4 tsp Salt
1/8 tsp freshly ground pepper
2 cup Chicken Broth
1/2 cup Cream Sherry
1 Tbsp Unsalted Butter
DIRECTIONS ------------------------------------------------------------
1. Trim the roots from the leeks and cut off enough of the green so
that the leeks measure 6 inches. Cutting only halfway through, slit
the entire length of each leek. Remove enough of the central core to
leave a 1/4-inch cylindrical shell. Soak the cores and shells and
rinse thoroughly under cold running water to remove all grit. Finely
chop the cores; set the shells aside.
2. If using links, remove the sausage meat from the casing. In a
large skillet, cook the sausage, chopped leeks, mushrooms and garlic
over moderate heat, stirring occasionally to mix and to break up the
meat, until the sausage is cooked through and the leeks are softened,
5 to 7 minutes. Remove from the heat and drain off any excess fat.
Add the rice, parsley, dill, aniseed, sugar, salt and pepper. Lightly
toss to mix. Let stand until cool enough to handle, about 10 minutes.
3. Preheat the oven to 350F. Pack the stuffing into the leek shells,
filling to about one-half inch of either end and allowing room for the
edges of the leeks to close around the filling. Tie each leek in the
middle to seal. Place in a baking dish large enough to hold them in a
single layer, or in two smaller pans. Combine the broth and sherry and
pour over the leeks. Cover the dish tightly with aluminum foil.
4. Bake for 40 to 60 minutes, until the leeks are very tender when
pierced with the tip of a knife.
5. Transfer the leeks to a serving platter. Strain the cooking
liquid into a small saucepan and boil rapidly over high heat until
reduced to 1 cup, about 5 minutes. Meanwhile, remove the strings from
the leeks.
6. Whisk the butter into the reduced cooking liquid and season to
taste with salt and pepper. Pour the sauce over the leeks and serve
hot.
My suggestion: I'm not crazy about rice based stuffing. I would
suggest substituting 1-1/4 to 1-1/2 cups fresh small breadcrumbs in
lieu of the cooked rice.
Bon Appetit, February, 1984.
*** Recipe Via Compu-Chef (tm) ***
************************************
***** Creole Leeks Vinaigrette *****
************************************
Categories: Leeks Creole/Cajun Salad
Calories per serving: Number of Servings: 4
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
8 med. leeks - white and tender green
3 Tbsp white wine vinegar
1 tsp Creole mustard - or Dijon mustard
1 tsp dill - fresh, minced or 1/2 tsp dried
1/2 tsp paprika
1/4 tsp sugar
1 cup olive oil - PLUS 2 tablespoons
1/4 tsp cayenne pepper - or more to taste (1/4-1/2 tsp.)
salt and coarsely ground black pepper
DIRECTIONS ------------------------------------------------------------
1. Split the leeks in half lengthwise. Soak and rinse well under
cold running water to remove all grit.
2. Heat a deep skillet or large shallow saucepan of water to boiling.
Blanch the leeks for 1 minute; remove and plunge them into a bowl of
cold water to set the green color. Return the leeks to the boiling
water and cook about 1-1/2 minutes, until the base is barely tender
when tested with the tip of a knife. Rinse under cold water, drain
well and pat dry. Arrange the leeks in a serving dish.
3. In a small bowl, mix the vinegar, mustard, dill, paprika and sugar
until blended. Gradually, whisk in the oil about 1/2 tablespoon at a
time. Season with the cayenne and salt and black pepper to taste.
Drizzle the vinaigrette over the leeks and serve at room temperature
or slightly chilled.
Bon Appetit, February, 1984.
*** Recipe Via Compu-Chef (tm) ***
*************************
***** Parsley Salad *****
*************************
Categories: Salad Appetizer Anchovy
Calories per serving: Number of Servings: 10
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
8 cup parsley - loosely packed, coarsely chopped (about
10 bunches)
1 small onion - halved and cut lengthwise into thin slices
1 lb. carrots - peeled and grated
2 med. red bell peppers - cut into thin julienne strips
10 clove galirc - minced
2 cans anchovy fillets - flat, drained and coarsely
chopped (cans are 1.7 oz. each)
1/2 cup red wine vinegar
3/4 cup corn oil - OR peanut oil
3/4 cup olive oil
2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp crushed hot pepper
DIRECTIONS ------------------------------------------------------------
1. In a large serving bowl, combine the parsley, onion, carrots, bell
peppers and garlic.
2. In a medium bowl, whisk together the anchovies, vinegar, corn oil,
olive oil, salt, black pepper and hereto pepper until creamy. Pour the
vinaigrette over the salad ingredients and toss until thoroughly
coated. Refrigerate, covered, for several hours or overnight before
serving.
Makes about 8 cups, enough for 10 to 12 servings.
This marinated vegetable salad, from Irene Sax of New York City, is
deliciously pungent; the large amount of parsley balances the
anchovies and garlic. Serve at room temperature as an hors d'oeuvre
with thin slices of French bread.
Bon Appetit, February, 1984.
*** Recipe Via Compu-Chef (tm) ***
*******************************************
***** Eggs with Sour Cream Dill Sauce *****
*******************************************
Categories: Boiled Eggs Picnic Salad
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 egg - raw
1/2 cup sour cream
1 Tbsp lime juice - fresh PLUS 1 teaspoon
1 Tbsp green onions - minced (white & tender green parts)
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp sugar
2 Tbsp dill - fresh, chopped OR 2 teaspoon dried dillweed
10 eggs - hard-cooked
DIRECTIONS ------------------------------------------------------------
1. In a medium bowl, beat the raw egg until frothy. Whisk in the
sour cream until blended. Whisk in the lime juice, green onion, salt,
pepper, sugar and dill until blended. Cover and refrigerate until
chilled, 30 minutes to 1 hour. (The recipe can be prepared a day
ahead to this point.)
2. Shortly before serving, cut the hard-cooked eggs in half
lengthwise. Arrange them, rounded-side up, on a large serving
platter. Drizzle the sour cream-dill dressing over the eggs in an
attractive pattern.
Dressed in a tangy, herb-flecked cold sauce, these hard-cooked eggs
are an ideal dish for a buffet or a picnic. Both the eggs and the
sauce may be prepared one day ahead and assembled at the last minute.
Note from me: This would also make a nice summer salad, if you lined
each salad plate with green leaf lettuce, and drizzled the dressing
over 2 or 3 egg halves on each lettuce leaf. Garnish with black
olives, pimiento "x" or an anchovy. A large platter made up the same
way would be pretty at a luncheon buffet.
Bon Appetit, February, 1984.
*** Recipe Via Compu-Chef (tm) ***
******************************************************
***** Carmel Mountain Ranch Cold Strawberry Soup *****
******************************************************
Categories: Soup Dessert
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 pints strawberries, fresh (14 oz frozen)
1/2 cup sugar
2 cup cream, heavy
2 cup milk
oz Creme de Cassis liqueur (2 - 4 oz to taste)
DIRECTIONS ------------------------------------------------------------
Cut stems off fresh berries or thaw frozen berries and rinse under
cold water. Set 6 to 8 berries aside for garnish.
In a food processor, puree the berries with the sugar and liqueur.
let it sit overnight.
Whip heavy cream until thickened, but not stiff. Fold together
thickened cream, milk and berry mixture.
Slice the remaining berries from the tip almost up to the stem for
garnish. Ladle soup into chilled soup cups and hang strawberries on
the side.
*********************************
From the Carmel Mountain Ranch Country Club, San Diego, CA
*** Recipe Via Compu-Chef (tm) ***
*************************************
***** SIMON & GARFUNKEL CHICKEN *****
*************************************
Categories: Chicken Main dish
Calories per serving: Number of Servings: 4
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 ea Chicken, 4-1/2 lb
1 x Salt
2 tsp Rosemary, dried; crumbled
1 1/2 tsp Sage, ground
1 1/2 tsp Thyme, dried; crumbled
1 x Pepper, black
2 ea Bay leaf
5 Tbsp Olive oil
4 ea Potato, small russet; quartered
8 ea Shallot, large; peeled
1 3/4 cup Chicken stock
1/4 cup Balsamic vinegar
6 Tbsp Butter, sweet
1 x Parsley, fresh; minced
DIRECTIONS ------------------------------------------------------------
Preheat oven to 425 degrees. Rub chicken inside and out with salt.
Combine rosemary, sage, thyme, and a generous amount of pepper in a
small bowl; rub some of the mixture inside the chicken. Place one bay
leaf in the cavity. Truss the chicken, and brush it with some of the
olive oil. Sprinkle with half of the remaining herb mixture. Place in
a large baking pan. Surround with potatoes and shallots. Sprinkle
vegetables with remaining herb mixture and remaining olive oil. Add
bay leaf and mix well.
Bake the chicken until the juices run clear when pierced in the thick-
est part of the thigh, and the legs move easily. Baste the chicken
with pan juices and turn the vegetables occasionally. This should be
about 75 minutes. Transfer the chicken to a platter. Surround with
the vegetables, using a slotted spoon. Tent with foil to keep warm
while preparing sauce.
Pour pan juices into a large glass measuring cup and degrease. Add
enough stock to measure 2 cups. Add vinegar to the baking pan and
bring to a boil over medium heat to deglaze the pan. Boil until
reduced to a glaze again, about four minutes. Add stock mixture and
boil until reduced to 1/2 cup, about 10 minutes. Reduce heat to low
and whisk in butter, 1 tablespoon at a time. Adjust seasoning to taste
and stir in parsley. Surround chicken with vegetables; pour sauce over
and serve.
--- per Freddi Michael
*** Recipe Via Compu-Chef (tm). ***
***********************
***** Garlic Soup *****
***********************
Categories: Vegetables Soups Mexican
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 ea Cloves Garlic; Crushed
2 Tbsp Vegetable Oil
2 ea White Bread; Slices, *
4 cup Chicken Broth
1/2 tsp Salt
1/4 tsp Pepper
1 ea Egg; Large, Slightly Beaten
DIRECTIONS ------------------------------------------------------------
* Bread should be cut into small pieces.
----------------------------------------------------------------------
---- Cook and stir garlic in oil in a 3-quart saucepan until brown.
Stir in bread; cook and stir until light brown. Stir in broth, salt
and pepper. Heat to boiling; reduce heat. Cover and simmer for 20
minutes. Stir at least half of the hot mixture gradually into egg.
Stir back into hot mixture in saucepan. Boil and stir 1 minute.
Sprinkle with snipped parsley, if desired.
*** Recipe Via Compu-Chef (tm). ***
***********************
***** Garlic Soup *****
***********************
Categories: Soups Creole
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 lb onions - roughly chopped
2 cup garlic - peeled and chopped
2 Tbsp olive oil
2 Tbsp butter - unsalted
1 1/2 qt chicken stock
1/2 loaf French bread - stale and in chunks
1 pt half & half - or cream
1 bouqet garni tied together with butcher's string
(or cotton string): 10 3" stems of parsley,
5 stems of fresh thyme* and 1 bay leaf.
DIRECTIONS ------------------------------------------------------------
*if you don't have fresh thyme for the bouquet garni, 1 teaspoon of
dried thyme leaves will do.
Saute onions and garlic in butter and olive oil stirring frequently,
over low to medium heat until deep golden color is reached (about 30
minutes). Add chicken stock, bouquet garni and bread. Simmer 15 to
20 minutes. Remove bouquet garni. Puree in blender. Strain through
medium strainer. Heat and had half & half. Salt and pepper to taste.
The soup is better the second day, as it mellows overnight.
From Chef Susan Spicer of The Bayona, New Orleans, LA
*** Recipe Via Compu-Chef (tm). ***
*************************************************************
***** SALI JARDALOO MURGI (Chicken w/Apricots & Potato) *****
*************************************************************
Categories: Chicken Indian Main dish
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time: 4:00
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 lb Chicken, skinned
4 ea Thai chile, whole dried
1 x Cinnamon stick, 2"
1 1/2 tsp Cumin, whole
2 tsp Ginger, fresh
1 tsp Garlic; finely crushed
15 ea Apricots, dried; pitted
6 Tbsp Oil
2 ea Onion, large
2 Tbsp Tomato paste
1 cup ;Water
1 1/4 tsp Salt
2 Tbsp White malt vinegar
1 1/2 Tbsp Sugar
-------POTATO STRAWS--------
1 x Oil; for deep frying
1 ea Potato, large red; peeled
1 Tbsp Salt
DIRECTIONS ------------------------------------------------------------
Peel and cut the onions in half lengthwise, then cut them crosswise
into very fine half-rings. Mix tomato paste and water. Break up
cinnamon stick somewhat. Peel ginger and grate finely.
Cut the chicken into serving pieces. I say if you do it right, you
get 11 pieces: two wings, two drumsticks, two thighs, a back, two
breast halves, the pulleybone, and the giblets. This means cut it up
yourself, rather than leave it to some idiot with a meat saw at the
supermarket.
Put the chiles, cinnamon, cumin seeds, cardamom pods and cloves into a
spice grinder or coffee grinder and grind as fine as possible. If you
don't have a spice grinder, use a mortar and pestle and be prepared to
take forever getting the spices to the proper degree of powder.
Put the chicken in a large bowl, and add 1 t. of the ginger, 1/2 t. of
the garlic, and half the ground spices. Mix well with your hands,
rubbing the seasonings into the chicken. Set aside for 1 hour.
Put the apricots in a small pan with 2 cups of water. Bring to a boil.
Turn the heat down and simmer, uncovered, until the apricots are
tender but not mushy. When the apricots are tender, turn off the heat
and let them sit in their own juice.
When the chicken is through marinating, heat the 6 T. of oil in a wok
or very large, heavy skillet. When hot, put in the onions. Stir and
fry until they turn a rich, reddish-brown color. Turn the heat down to
medium and add the rest of the ginger and garlic. Stir once or twice,
and add the remaining ground spices. Stir once or twice and put in
all the chicken. Stir an brown the chicken lightly for 5 minutes. Now
put in the tomato paste liquid and the salt. Bring to a boil. Cover,
reduce the heat to low, and simmer gently for 20 minutes. Add the
vinegar and sugar. Stir to mix. Cover again and simmer for another
10 minutes. Turn off the heat, and skim off a much of the fat as
possible.
Put the apricots into the pan with the chicken. If the apricots were
only sitting in about 2 or 3 tablespoons of liquid, put that in the
pan. If there is more liquid than that, discard the extra. Gently
slip the apricot in between the chicken pieces and let them soak in
the sauce for at least 3 minutes.
Make the potato straws: fill a large bowl with about 2 quarts of
water. Add the salt and mix. Grate the potato as coarsely as possible.
Put the potato into the bowl of water. Stir the potatoes around with
your hand. Now remove the potatoes from the water, a handful at a
time, squeezing out as much water as possible. Spread the potatoes on
a dish towel. Pat with paper towels to dry off as much moisture as
possible.
Pour vegetable oil into a wok or cast-iron frying pan to a depth of 2
inches. Heat over a low heat, and let the oil heat slowly. Don't
try to force it. When it is hot--this may be 10 minutes or so--put in
a smallish handful of the uncooked potato straws, which will begin to
bubble. When they stop bubbling, stir them until they are crisp and a
pale gold color. Remove with a wire spoon or slotted spoon and leave
to drain on a plate lined with paper towels. Continue and repeat until
all the potato is used. When ready to eat, put the chicken in a warmed
serving dish and garnish with the potato straws.
--- The Taste of India
Madhur Jaffrey
*** Recipe Via Compu-Chef (tm). ***
*****************************************
***** SamSon's Mushroom Barley Soup *****
*****************************************
Categories: Soup
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 cup mushrooms, sliced
1 cup onions, diced
1 cup celery, diced
1 cup carrots, diced
1/2 cup flour
2 Tbsp chicken base (or 1 to 2 chicken bouillon cubes)
2 cup water, boiling
1/2 cup barley
1/4 cup butter
1 tsp celery salt
1/2 tsp pepper, white
1 tsp garlic, granulated
2 cup milk
1 bunch parsley, chopped
DIRECTIONS ------------------------------------------------------------
Boil Barley separately in 2 cups of water until cooked. Saute
mushrooms, onion, celery and carrots in butter until tender. Dust with
flour, stirring until all flour is absorbed, and cook, stirring, for 2
minutes.
Make chicken base (or bouillon) with 2 cups of boiling water, and
add to vegetable mixture. Return to the biol, stirring frequently, and
reduce to a simmer.
Add cooked barley, celery salt, white pepper and garlic. Stir in
milk. (Extra milk or bouillon may be added to adjust the creaminess of
soup to taste.) Simmer very gently until vegetables are soft. Add
chopped parsley just before serving.
********************************
From SamSon's restaurant in La Jolla, California
*** Recipe Via Compu-Chef (tm) ***
