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Rec.Food.Recipes Digest #103
Fri 29 Mar 1991

Col:   Chocolate Velvet Cake (Ken Staggers)
Col:   Dark Chocolate Cheesecake (Ken Staggers)
M:     Chicken Porno Bleu (farrell)
Dol:   Pancakes and Waffles (trost)
BV:    Beer Bread (kathy burton)
MVo:   Gado-Gado (Vegetables with Peanut Sauce) (Carol Miller-Tutzauer)
M:     Shrimp with Fermented Black Bean Sauce (Carol Miller-Tutzauer)
MV:    Eggplant with Spicy Meat (Milton Epstein)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#103 CHOC-CAKE-7 Col "19 Feb 91" 1991
.RZ "CHOCOLATE VELVET CAKE"
This is from Family Circle magazine (2/23/88).
.IH "Judy Smitley's Chocolate Velvet"
.IG "3x4 oz bars" "German sweet chocolate" "3x100 g bars"
.IG "4 oz" "milk chocolate" "100 g"
.IG "6 Tbls" "butter or margarine" "75 g"
(* which is better? *)
.IG "\(12 cup" "\fBsifted\fR 10X (confectioners') sugar" "60 g"
.IG "3" "eggs,"
separated
.IG "2 Tbls" "creme de cacao" "30 ml"
.IG "1 tsp" "vanilla"
.IG "\(12 tsp" "instant coffee powder"
.IG "2 cups" "heavy cream," "450 ml"
whipped stiff
.PH
.SK 1
Combine german chocolate, milk chocolate and butter in top of double
boiler. Cook over gently simmering water until all ingredients are
melted. Remove from heat and set aside.
.SK 2
Combine 10X sugar, egg yolks, creme de cacao, vanilla and coffee powder
in medium sized bowl. Stir in melted chocolate mixture.
.SK 3
Beat egg whites in small bowl with electric mixer until soft peaks form.
.SK 4
Stir about \(14 of the whipped cream into chocolate mixture; fold in
remaining whipped cream until thoroughly blended. Fold in egg whites.
Pour mixture into
.AB "8 inch" "20 cm"
springform pan. Cover and refrigerate overnight.
.NX
\FIOptional:\fR
.IP "whipped cream for garnish"
.IP "raspberries"
.IP "chocolate leaves/curls"
.SH RATING
.I Difficulty:
moderate.
.I Time:
25 mins. + refrigerating time.
.I Precision:
measure ingredients.
.WR
Ken Staggers
[e-mail]


.RH REC.FOOD.RECIPES-#103 CHEESECAKE11 Col "2 Mar 91" 1991
.RZ "DARK CHOCOLATE CHEESECAKE"
I just got the \fIThe Joy Of Cheesecake\fR book by Dana Bovbjerg & Jeremy
Iggers (from Barron's), and I am sitting next to a slice of the Heavy NY Style
Cheesecake (I added in apples, and topped it with crumbs) that I made with the
help of the book. So, I would be happy to help!
.SH "Recommendations:"
.IG "" "basic crumb crust made from vanilla wafers"
.IG "9 in" "springform pan" "23 cm"
.IH
.IG "5 oz" "semisweet chocolate" "150 g"
.IG "1.5 lb" "cream cheese" "2/3 kg"
.IG "\(34 cup" "granulated sugar" "150 g"
.IG "3 large" "eggs"
.IG "1 tsp" "vanilla extract"
.IG "1 cup" "sour cream" "225 ml"
.PH
.SK 1
Preheat oven to
.TE 275 140 .
.SK 2
Melt chocolate in the top of a double boiler.
.SK 3
Meanwhile, in a large mixing bowl, beat the cream cheese with the sugar
until the mixture is smooth and light.
.SK 4
Beat in the eggs and the vanilla.
.SK 5
Stir the melted chocolate and the sour cream into the cream cheese mixture
and blend well.
.SK 6
Pour the mixture into the prepared crust and bake for 1 hour and 15
minutes. Turn off the heat and allow the cake to cool in the oven. Chill.
.NX
I have never tried this recipe, so I don't know how good it is. Good luck!
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour 30 mins. + cooling & refrigerating time.
.I Precision:
measure ingredients.
.WR
Ken Staggers
[e-mail]


.RH REC.FOOD.RECIPES-#103 CHICKEN-PORNO M "6 Mar 91" 1991
.RZ "CHICKEN PORNO BLEU"
.KY CHICKEN
This recipe is from \fICooking in the Nude (Quickies, racy recipes, in under
an hour, for lovers on the go)\fR by Debbie and Stephen Cornwell, published by
Wellton Books, P.O. Box 6066, Folsom, CA 95630. I include their address
because I am stealing their recipe to put here, and you might like to send
away for your own copy.
.IH
.IG "2 oz" "bleu or Roquefort cheese" "50 g"
.IG "6 oz" "cream cheese" "175 g"
.IG "6 Tbls" "butter" "35 g"
.IG "1 clove" "garlic,"
minced
.IG "1 Tbls" "brandy" "15 ml"
.IG "2" "chicken breasts,"
skinned and boned
.IG "1" "egg,"
beaten
.IG "1/3 cup" "flour" "40 g"
.IG "\(34 cup" "seasoned bread crumbs" "75 g"
.IG "\(12 tsp" "each basil, chervil, fresh chopped parsley"
.IG "1/3 cup" "Sauterne or other dry white wine" "75 ml"
.PH
.SK 1
Blend garlic & cheeses together, do not overmix. Add half of the butter and
brandy and blend well.
.SK 2
Cover chicken breasts with wax paper and flatten breasts with mallet
.AB "(\(14 in" "(.5 cm"
thick). Stuff with cheese mixture (by rolling them up together like a jam
roll). Place on dinner plate, cover with waxed paper and place 2-3 salad
plates on top. Refrigerate for 20 mins.
.SK 3
Dip breasts in flour, then in egg, then roll in crumbs. Place in au gratin
dishes and bake 20 minutes at
.TE 350 180 .
.SK 4
Melt the rest of the butter, add herbs and wine. Heat mixture to slow boil.
Pour over breasts and serve.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#103 PANCAKES+WAFFL Dol "20 Feb 91" 1991
.RZ "PANCAKES AND WAFFLES"
This is from \fIThe Joy of Cooking\fR.
.SH PANCAKES
.IH "About 14 4-inch (10 cm) cakes"
.IG "1 \(12 cups" "all-purpose flour" "190 g"
(sift before measuring"
.IG "1 tsp" "salt"
.IG "3 Tbls" "sugar"
.IG "1 \(14 tsp" "double-acting baking powder"
.IG "1 or 2" "slightly beaten eggs"
.IG "3 Tbls" "melted butter" "50 ml"
.IG "1 - 1 \(14 cups" "mild"
.PH
.SK 1
Resift flour with the salt, sugar and baking powder.
.SK 2
Combine the eggs, butter and mild.
.SK 3
Mix liquid ingredients quickly into the dry ingredients.
(\fB*\fR To test griddle and cook, see About Griddle Cakes).
.SK 4
Serve the cakes with sausages and syrup.
.SH WAFFLES
.IH "6 waffles"
\fINote:\fR If used with savory foods, omit the sugar.
.IG "1 \(34 cups" "cake flour" "215 g"
(sift before measuring)
.IG "2 tsp" "double-acting baking power"
.IG "\(12 tsp" "salt"
.IG "1 Tbls" "sugar"
.IG "3" "egg yolks"
.IG "3" "egg whites"
.IG "2-7 Tbls" "melted butter or vegetable oil" "30-130 ml"
.IG "1 \(12 cups" "milk" "1/3 l"
.PH
.SK 1
Resift flour with the salt, sugar and baking powder.
.SK 2
Beat the eggs yolks well and add the melted butter and milk.
.SK 3
Make a hole in the center of the sifted ingredients. Pour in the liquid
ingredients. Combine them with a few swift strokes. The batter should
have a pebbled look, similar to a muffin batter.
.SK 4
At this time, superb as these waffles are "as is," you may want to include
for variety one of the following:
.IG "\(12 cup" "fresh fruit or berries"
.IG "\(14 cup" "raisins or pureed dried fruit"
.IG "\(14 cup" "finely chopped nuts or coconut"
.IG "\(14 cup" "grated semisweet chocolate"
.IG "\(12 cup" "shredded sharp cheese"
.IG "1 cup" "finely diced cooked ham"
.SK 5
Beat the egg whites until stiff, but not dry. Fold them into the batter
until they are barely blended.
.SK 6
To cook, see \fIAbout Waffles\fR.
.SK 7
Good served with maple syrup or honey sauce [not included], or sweetened
fruit or a dessert sauce.
.SH "About Pancakes, Griddle Cakes, or Batter Cakes"
There are three equally important things to control in producing pancakes and
waffles: the consistency of your batter, the surface of your griddle or pan,
and the evenness of its heat.
.PP
Mix the liquid ingredients quickly into the dry ingredients. \fIDon't
overbeat.\fR Give just enough quick strokes to barely moisten the dry
ingredients. \fIIgnore the lumps.\fR Superior results are gained if most
pancake doughs are mixed and \fIrested,\fR covered, refrigerated, 3-6 hours
or longer before cooking. Variation in moisture content of flours makes it
wise to test the batter by cooking one trial cake first. Adjust the batter if
too thick, by diluting it with a little water, if too thin, by adding a little
flour. You may also use a pancake dough for waffles provided you add for each
recipe at least 2 extra tablespoons of butter or oil to keep the dough from
sticking.
.PP
You should \fInot\fR need to grease any season pan surface if you have at
least two tablespoons of butter for every cup of liquid in the recipe. If you
are using a skillet or crepe pan, you may grease it lightly and continue to do
so between batches. Before cooking, teet the griddle by letting a few drops of
cold water fall on it. If the water bounces and sputters, the griddle is
ready to use. If the water just sits and boils, the griddle is not hot enough.
If the water vanishes, the griddle is too hot.
.PP
The book goes on, but that's the important stuff, I think.
.SH RATING
.I Difficulty:
easy.
.I Time:
10-15 mins. + cooking time.
.I Precision:
measure ingredients.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#103 BEER-BREAD-1 BV "22 Feb 91" 1991
.RZ "BEER BREAD"
.IH "Makes 1 loaf"
.IG "3 cups" "self-rising flour" "375 g"
.IG "12 oz can" "beer" "1/3 l"
.IG "2 Tbls" "sugar"
.PH
.SK 1
Mix ingredients together (don't overmix).
.SK 2
Put into greased loaf pan and bake at
.TE 375 190
for about 1 hour.
.SH Options:
You can cut down on the self-rising flour and add whole-wheat flour, bran
flakes, rolled oats, nuts, and \(12 cup raisins in any combination. For
example, I use:
.IG "1 cup" "white flour" "125 g"
.IG "1 cup" "whole-wheat flour" "175 g"
.IG "\(12 cup" "bran flakes"
.IG "\(12 cup" "rolled oats" "45 g"
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour 10 mins.
.I Precision:
measure ingredients.
.WR
kathy burton
burton@.uucp


.RH REC.FOOD.RECIPES-#103 GADO-GADO-1 MVo "16 Mar 91" 1991
.RZ "GADO-GADO" "Vegetables with Peanut Sauce"
.KY ASIAN
From \fIThe Complete Asian Cookbook\fR by Charmaine Solomon.
.IH
.IG "3 large" "potatoes,"
boiled
.IG "8 oz" "fresh bean sprouts" "250 g"
.IG "1 lb" "green beans" "500 g"
.IG "3" "carrots"
.IG "\(12 small" "cabbage"
.IG "1" "green cucumber"
.IG "" "small bunch watercress"
(I use cilantro instead -- CMT)
.IG "3" "hard-boiled eggs"
.IG "" "peanut sauce"
(see recipe, below)
.PH
.SK 1
Peel potatoes and cut in slices.
.SK 2
Wash bean sprouts, pinching off any brown 'tails'. Pour boiling water over
bean sprouts, then rinse under cold tap. Drain. String beans and cut in
diagonal slices or bite-size lengths and cook in lightly salted boiling water
until just tender. Beans should still be crisp to bite.
.SK 3
Scrub carrots and cut into thin strips, cook until tender. Drain.
.SK 4
Slice cabbage, discarding tough center stem. Blanch in boiling salted water
for a minute or two, until tender but not limp. Drain and refresh under cold
water.
.SK 5
Score skin of cucumber with a fork and cut into very thin slices.
.SK 6
Wash watercress and break into sprigs, discarding tough stalks. Chill until
crisp.
.SK 7
Put watercress on a large platter and arrange the various vegetables in
separate sections on top. Surround with slices of cucumber and put wedges and
hard-boiled egg in center. Serve cold, accompanied by peanut sauce, which is
spooned over individual servings.
.SH "Peanut Sauce"
Also from Charmaine Solomon's \fIComplete Asian Cookbook\fR.
.IH
.IG "7 Tbls" "peanut oil" "130 ml"
.IG "1 tsp" "dried garlic flakes or instant minced garlic"
.br
or
.IG "6 cloves" "fresh garlic"
.IG "2 Tbls" "dried onion flakes"
.br
or
.IG "1 medium" "onion"
.IG "2 large" "dried chilies"
.IG "1 tsp" "dried shrimp paste"
(trasi)
.IG "1 Tbls" "lemon juice" "15 ml"
.IG "1 Tbls" "dark soy sauce" "15 ml"
.IG "12 oz" "cruncy peanut butter" "375 g"
.IG "1 \(12 Tbls" "palm sugar or substitute"
.IG "" "coconut milk"
(to mix 3 parts coconut milk to 1 part of peanut sauce mixture)
.PH
.SK 1
Heat oil in a small wok or frying pan and fry garlic flakes for a few seconds
until golden (put them in a fine mesh wire strainer and lower them into oil
that is not too hot, for they burn easily; the strainer enables them to be
lifted out as soon as they change color). Drain on absorbent paper.
.SK 2
Fry onion flakes in the same way, again taking care that they do not burn.
Drain and cool.
.SK 3
Fry whole chillies until they are puffed and crisp, which should take less
than a minute. Remove chillies from pan, drain and cool. Discard stalks and
seeds and crumble or chop chillies into small pieces. Set aside with onion
and garlic.
.SK 4
In oil remaining in pan, fry the trasi, crushing it with the back of a spoon.
Add lemon juice and soy sauce. Remove from heat, add peanut butter and stir
until well blended. Cool.
.SK 5
When quite cold add crisp garlic and onion flakes, crumbled chillies and
sugar. Mix thoroughly and put in a screw-top jar to store.
.SK 6
Use as is, or mix in enough cocnut milk or water to make a more liquid
consistency. Add salt as required.
.NX
Fresh garlic and onion can be used instead of dried garlic and onion flakes.
Peel garlic cloves and cut into thin slices. Peel and finely slice onion.
Fry separately over low heat, removing from heat as soon as they turn golden
brown. Drain on absorbent paper and cool. Crumble the crisp garlic slices
before adding to sauce. (Pre-fried onion and garlic can also be found in bags
at the Asian market).
.PP
Also, you can use another peanut sauce recipe of your choice, or even buy it
already prepared at the Asian market.
.SH RATING
.I Difficulty:
easy.
.I Time:
Vegatables: 30 mins. Sauce: 5 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#103 SHRIMP-BEAN M "16 Mar 91" 1991
.RZ "SHRIMP WITH FERMENTED BLACK BEAN SAUCE"
.KY CHINESE FISH
There is no need to buy prepared \fIBlack Bean Sauce\fR. All you need do, is
cook your shrimp (or whatever) in some mashed fermented black beans (called
\fIsalted\fR beans at the Asian market, along with some ginger, garlic, broth,
sherry, soy sauce, and a bit of cornstarch (standard stir-fry fare). Below is
an excellent recipe from Henry Chung's \fIHunan Style Chinese Cookbook\fR.
.IH
.IG "1 lb" "medium-sized fresh shrimp" "450 g"
.IG "2-3 cups" "vegetable oil" "\(12 - 2/3 l"
.IG "3 Tbls" "vegetable oil" "50 ml"
.IG "1 Tbls" "fermented black beans,"
washed (to remove salt) and mashed
.IG "1 Tbls" "minced fresh garlic"
.IG "1 tsp" "minced fresh ginger"
.IG "pinch" "salt"
.IG "1-2 cups" "bell pepper"
(green or mixed colors) cut into
.AB "1 inch" "2.5 cm"
squares
.br
(or
.IG "1-2 cups" "yellow or white onions,"
cut into
.AB "1 inch" "2.5 cm"
squares)
.IG "1-2 Tbls" "chicken broth" "15-30 ml"
.IG "2 Tbls" "soy sauce" "30 ml"
.IG "1 \(12 Tbls" "white wine" "25 ml"
(we use dry sherry or Chinese rice wine)
.IG "1 Tbls" "minced scallions"
.IG "\(12 tsp" "cornstarch"
.br
mixed with
.IG "1 tsp" "water"
.SH Marinade:
.IG "1" "egg white"
(or 1 Tbls cornstarch)
.IG "dash" "vegetable oil"
.PH
.SK 1
Shell and devein the shrimp; wash and dry them thoroughly. Mix the shrimp
with the marinade and let stand for 5 minutes.
.SK 2
Heat a wok over highest heat for 2 minutes; then add
.AB "2-3 cups" "\(12 - 2/3 l"
vegetable oil. As soon as the oil is smoking hot, fry the shrimp for a few
seconds -- only til they just turn white. Remove shrimp quickly from wok and
let oil drain off.
.SK 3
Clean the wok; reheat it, and add
.AB "3 Tbls" "50 ml"
vegetable oil; when oil is smoking hot add black beans, garlic, (chili peppers
also at this point for a spicy version,) ginger, and salt, mashing them all
together. Stir-fry about 15 seconds. Then add bell pepper (or onion), chicken
broth, and soy sauce; stir for 30 seconds. Return shrimp to wok (about 1/3 at
a time so as not to cool wok too drastically); add wine and scallions; stir
for 10 seconds. Add liquid cornstarch mixture, stirring until the sauce
thickens and clears (about 10 seconds).
.SK 4
Remove and serve hot (with steamed rice).
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#103 EGGPLANT10 MV "18 Mar 91" 1991
.RZ "EGGPLANT WITH SPICY MEAT"
.KY BEEF PORK
This is taken from my \fILA Times California Cookbook\fR (which I once got
free for starting a subscription to the paper -- and I probably enjoyed the
cookbook more than the paper!
.IH "Makes 6 servings"
.IG "4 (~1 lb)" "oriental eggplants" "4 (~.5 kg)"
.IG "" "oil"
.IG "1 Tbls" "chile oil" "15 ml"
.IG "1 Tbls" "mashed garlic" "15 ml"
.IG "1 cup" "ground pork"
(or 50:50 ground pork and ground beef)
.IG "" "soy sauce"
.IG "\(34 cup" "chicken broth" "115 ml"
.IG "2 Tbls" "bottled hoisin sauce" "30 ml"
.IG "1 Tbls" "chinese vinegar" "15 ml"
.IG "2 tsp" "cornstarch"
.IG "1 tsp" "water"
.IG "1 Tbls" "minced green onion"
(green part only)
.PH
.SK 1
Remove blosom ends of eggplants. Cut in halves lengthwise. Cut each half in
.AB "\(12 inch" "1 cm"
thick diagonal pieces.
.SK 2
Steam until tender or cook in
.AB "1 inch" "2.5 cm"
hot oil in large skillet (or wok) until golden brown. Drain well on paper
towels.
.SK 3
Drain all oil from skillet (or wok) and add chile oil. Cook over high heat 30
seconds. Add garlic and cook, stirring, 10 seconds. Add ground meat,
.AB "1 Tbls" "15 ml"
soy sauce, broth, and hoisin sauce, and stir-fry until meat is browned.
.SK 4
Add vinegar and eggplants, toss lighly to blend flavors, and heat through.
Season to taste with more soy sauce, if needed.
.SK 5
Mix cornstarch with water and stir into meat mixture.
.SK 6
Cook and stir until ingredients glisten. Add green onion and stir-fry 5
seconds. Serve at once.
.NX
A few comments:
.PP
According to the cookbook (which usually has a comment on the origin of each
of the recipes in it): "Chang Sha restaurant in Chinatown introduced us to
this superb hot and spicy northern China wok dish."
.PP
Eggplant in spicy garlic sauce is one of my favorite chinese dishes. The
recipe above seems a little different than what I've gotten it chinese
restaurants -- I would say it's not as good as good restaurant versions, but
better than just OK restaurant versions.
.PP
As to a VEGAN version, I would bet that you could do fine without the meat in
the recipe -- perhaps just ignoring the ground meat and substituting a
non-meat broth.
.PP
You should be able to find all of the chinese/oriental ingredients at any
chinese/oriental food market.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Milton Epstein
[e-mail]