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Rec.Food.Recipes Digest #106
Fri 05 Apr 1991

Ml:   Garbanzo Pizza (David Dmytryshyn)
Al:   Pelmeni (Christopher Possanza)
SVl:  Spaghetti Sauce (lewkowicz)
Ao:   Pelmeni (rmoore)
A:    Pelmeni (Thomas Hague)
M:    Roast Leg of Lamb with Moroccan Spices (Jade Walker)
Cl:   Old Fashioned Fudge (jj, like it or not)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#106 PIZZA-GARBANZO Ml "24 Mar 91" 1991
.RZ "GARBANZO PIZZA" "sounds better than chick-pea pizza"
Here's a recipe I tried yesterday, a slight modification of something I saw
done by the Frugal Gourmet, Jeff Smith, on PBS. It again follows my no
amounts given approach to cooking.
.IH
.IG "" "Garbanzo beans (chick-peas)"
.IG "" "oregano"
.IG "" "basil"
.IG "" "rosemary"
.IG "" "mozzerella cheese"
.IG "" "tomatoes"
(or tomato sauce)
.PH
.SK 1
Bring the garbanzo beans to the point of readiness for putting in the
food-processor. (i.e. open the can, or soak overnight and cook).
.SK 2
Puree the beans, adding water to make them smooth and spreadable.
.SK 3
Grease enough pan space to accommodate however much garbanzo beans you've
pureed. Spread out the pureed beans on the pan(s) about pizza thickness and
cover liberally with a \fBGOOD\fR olive oil. Now cover with with the remaining
ingredients, or with whatever else is in the fridge and might go well with it.
.SK 4
Bake at about
.TE 375 190
for a half hour or until just prior to burning commences. You should be able
to cut pieces. If it's still rather mushy, put it in a bit longer.
.NX
This might work with a combination of tofu and garbanzo beans as well. I
discovered that the tofu/garbanzo mixture worked nicely in the tolafel recipe
I submitted earlier. (Roughly equal proportions).
.SH RATING
.I Difficulty:
easy.
.I Time:
\(34 hour + time to prepare beans.
.I Precision:
no need to measure.
.WR
David Dmytryshyn
[e-mail]


.RH REC.FOOD.RECIPES-#106 PELMENI-1 Al "26 Mar 91" 1991
.RZ "PELMENI"
.KY BEEF PORK RUSSIAN
Someone recently requested a recipe for pelmeni (\fISiberian Ravioli\fR). I
was in the Soviet Union recently, and this is a recipe I brought back with me
- I haven't tried it yet, but here it is, complete with description and
history:
.PD 1
Pelmeni are among the most popular Russian dishes. They are served in special
Pelmennaya cafes and sold frozen in bright red boxes in shops, but any
housewife worthy of her name considers it a matter of honour to make them
herself.
.PP
Pelmeni have spread throughout the whole country from Siberia, which is why
they are are often called Siberian pelmeni. Siberia is not only an enormous
territory, with wonderful towns, rivers and lakes, but is also the home of
many original dishes, which have become part of Russian cooking. Pelmeni
originated in Siberia long ago. To the Komi, a people living in the area of
the Urals, the word 'pelnyan' means 'an ear made of dough', and pelmeni really
are this shape. They are made from pastry and meat. People in Siberia
usually make them in huge quantities, by the thousand, and then freeze them
- the Siberian winter makes this easy. Any Siberian who sets out on a fishing
or hunting expedition, or just on a long journey, inevitably takes a whole bag
of pelmeni with him. All he has to do when he feels hungry is build a fire,
boil some water and drop some of the pelmeni, frozen hard by the frost, into
it; a few minutes later an appetizing smell will rise over the taiga, letting
him know that lunch is ready.
.IH
.IG "11-14 oz" "flour" "300-400 g"
.IG "1 rsp" "salt"
.IG "1 or 2" "eggs"
.IG "\(12 glass" "warm water"
.IG "7 oz" "beef" "200 g"
.IG "7 oz" "pork" "200 g"
.IG "" "onions"
.PH
.SK 1
Making pelmeni begins with the preparation of the pastry. Sift flour into a
mound, make a well in the centre and add salt, eggs, warm water and knead the
dough. Cover it with a tea towel and leave to stand for 30-40 minutes.
.SK 2
Meanwhile, make the meat filling. Take beef and pork and put through the
mincer twice, together with onions. Add first salt and ground black pepper
to taste and then some cold boiled water. The mixture should be not quite so
thick as for rissoles. When the filling is ready, return to the pastry.
.SK 3
Roll it out thinly, cut out circles and put a small ball of filling onto each.
The edges have to be joined and pinched together, which is not as easy as it
sounds. No one cook's pelmeni are the same: some make large ones, others
small ones, some pelmeni are very intricately, and others more simply joined.
Put the pelmeni in the fridge so that they become firm.
.SK 4
To serve, cook the pelmeni in boiling salted water for about 10 minutes, until
they rise to the surface. They are served with sour cream, melted butter,
vinegar, pepper and mustard.
.NX
There you have it. Just one small note: I've never made them, but I've bought
them at the Russian bazaar we have here every year, and I've found that they
are wonderful boiled in chicken broth rather than water.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour + refrigerating time.
.I Precision:
measure ingredients.
.WR
Christopher Possanza
[e-mail]


.RH REC.FOOD.RECIPES-#106 SPAGH-SAUCE-4 SVl "26 Mar 91" 1991
.RZ "SPAGHETTI SAUCE"
.KY ITALIAN
Well, I'm not Italian (I'm Polish and Welsh), but an Italian roommate of mine
taught me this in college, and I've since made my own modifications:
.IH
.IG "2 big cans" "crushed tomatoes"
(preferably peeled)
.IG "2 med cans" "tomato paste"
.IG "" "parmesan cheese"
.IG "" "oregano"
.IG "" "garlic"
.IG "" "Italian seasonings"
.PH
.SK 1
Put the crushed tomatoes in a good size pot (the stove is set at \fBLOW\fR the
\fBENTIRE\fB time you are cooking this -- a good spaghetti sauce takes 2 \(12
- 3 hours to make -- this lets the flavors really come out).
.SK 2
Add a few good shakes of each of the following: parmesan cheese, oregano,
garlic, and Italian seasonings. Every now and then add a big spoonful of the
tomato paste, trying to time your last addition about 20 minutes before you
are ready to eat. Test it occasionally, to see if you want to add more spices
(and play with it -- it's a pretty hard sauce to ruin).
.SK 3
Season to taste and serve.
.NX
If you want, you can brown some ground beef and onion and add it to the sauce,
although we prefer it without the meat.
.SH RATING
.I Difficulty:
very easy.
.I Time:
2 \(12 - 3 hours.
.I Precision:
approximate measurements.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#106 PELMENI-2 Ao "1 Apr 91" 1991
.RZ "PELMENI" "Siberian meat-filled pastry"
.KY MEAT RUSSIAN
This is a traditional Central Russian / Siberian dish, although regional
versions exist made with mushrooms. Also Ukranian \fIvar'eniki\fR are similar,
though larger and not frozen, made with anything including versions with
potatoes, sourkraut and even cherries (these last are magnificent!!!).
.IH
.SH "Dough:"
.IG "3 cups" "flour" "375 g"
.IG "1 tsp" "salt"
.IG "3" "egg yolks"
.IG "\(12 cup" "water" "110 ml"
.SH "Filling:"
.IG "8 oz" "quality beef" "225 g"
.IG "8 oz" "fat pork" "225 g"
.IG "1" "onion"
well chopped
.IG "" "salt and pepper"
to taste (a fair amount)
.IG "\(14 cup" "ice"
.PH
.SK 1
Mix all dough ingredients (mixer/food processor/whatever) well, cover, let
rest at room temperature for 30 min, or use your own favorite noodle dough.
.SK 2
Grind and mix well the ingredients for the filling (food processor), add ice
towards the end.
.SK 3
Assembly: Roll out dough (by halfs or quarters) as thin as you can - about
.AB "1/16 inch" "1-2 mm" ,
cut
.AB "2-3 inch" "5-8 cm"
circles (use cookie cutter or a large glass), spoon filling on (1 tsp or so
each), fold in half and pinch closed. Use dough trimmings with next
half/quarter of the dough. This part consumes time. In Russia this is usually
a family affair - goes a lot faster. Lay out on a cookie sheet and pop in the
freezer until solid. Pel'meni will keep in the freezer for a couple of months.
.SK 4
To serve: Throw about 10-15 pel'meni in salted boiling water, return to
boil, in 5-6 min they will float to the top - ready. Served always with
pepper (black or red) and butter, either with the water/broth they cooked in
with sour cream (my personal preference), or without liquid with sour cream or
vinegar.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(14 hours.
.I Precision:
measure ingredients.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#106 PELMENI-3 A "31 Mar 91" 1991
.RZ "PELMENI" "Ravioli in rounds"
.KY RUSSIAN BEEF CHICKEN PORK
.PH
.SK 1
Make eggnoodle dough and roll out thin.
.SK 2
Cut in rounds, size of silver dollar.
.SK 3
Put scant teaspoon of one of the following mixtures on one round and moisten
edges with eggwhite/water and seal other round on top.
.SK 4
Simmer in boiling water 12-15 minutes and drain.
.SK 5
Dot with butter, a few drops of lemon juice and a little meat juice.
.IH "Filling 1:"
.IG "" "cooked chicken meat"
chopped
.IG "" "smoked ham
chopped
.IG "" "nutmeg"
.IG "" "chopped parsley"
.IG "" "salt and pepper"
to taste
.IG "small amount" "meat juice"
to moisten.
.IH "Filling 2:"
.IG "" "cooked beef"
chopped
.IG "" "cooked pork (roast ends are best)"
chopped
.IG "" "nutmeg"
.IG "" "chopped parsley"
.IG "" "salt and pepper"
to taste
.IG "small amount" "meat juice"
to moisten.
.NX
In Siberia, Pel'Meni are served in soup or with sour cream and a vinegar and
mustard mixture.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Thomas Hague
[e-mail]


.RH REC.FOOD.RECIPES-#106 LEG-OF-LAMB-6 M "27 Mar 91" 1991
.RZ "ROAST LEG OF LAMB WITH MOROCCAN SPICES"
.KY LAMB
This recipe is a paraphrase of the one in Sarah Leah Chase's \fICold-Weather
Cooking\fR. (New York: Workman Publishing, 1990. ISBN 0-89480-752-8). I
particularly like her books because she makes unusual combinations of
ingredients that I wouldn't normally try. I tried this last Sunday by halving
the ingredients and using a
.AB "2 \(12 lb" "1125 g"
section of leg that I had left over from previous cooking expeditions. In this
case, it served only two, but one of them was my husband.
.IH "Serves 8-10"
.IG "\(12 cup" "unsalted butter" "100 g"
at room temperature
.IG "6 cloves" "garlic,"
minced
.IG "3 Tbls" "minced fresh ginger"
.IG "1 Tbls" "paprika"
.IG "1 Tbls" "ground cumin"
.IG "2 tsp" "ground coriander"
.IG "~6 \(12 lb" "leg of lamb" "~3 kg"
.IG "" "Kosher (coarse) salt"
.IG "1 \(12 cup" "dry red wine" "1/3 l"
.SH "Raspberry-Mint Sauce:"
.IG "1 cup" "fresh mint leaves,"
torn into coarse pieces
.IG "\(34 cup" "raspberry vinegar" "170 ml"
.IG "\(12 cup" "rice wine vinegar" "110 ml"
.IG "1/3 cup" "sugar" "65 g"
.IG "" "freshly ground black pepper"
to taste
.PH
.SK 1
Preheat oven to
.TE 350 180 .
.SK 2
Mash butter, garlic, and ginger together in a small bowl, then add in the
spices and continue to blend until it forms a smooth paste.
.SK 3
Trim the fat on the lamb to a thin layer. Make about 20 small
.AB "1 inch" "2 \(12 cm"
deep cuts in the lamb with the tip of a sharp paring knife. Rub the lamb with
the spice paste, making sure to push it into the incisions.
.SK 4
Put lamb in a roasting pan and sprinkle with the kosher salt. Add wine to the
bottom of the pan. Roast the lamb for about 1 \(12 hours (medium-rare). Baste
occasionally with the pan juices.
.SK 5
While the lamb is roasting, prepare the sauce. In a small bowl, put the mint
and pour both vinegars over it. Stir in the sugar and add the pepper. Let sit
at room temperature to let the flavors mellow.
.SK 6
Remove lamb from oven and let sit 10-15 minutes. Slice the lamb thin and
arrange on a platter. Pour some of the pan juices over the slices. Serve with
the raspberry-mint sauce on the side.
.SH RATING
.I Difficulty:
moderate.
.I Time:
2 hours.
.I Precision:
measure ingredients.
.WR
Jade Walker
[e-mail]


.RH REC.FOOD.RECIPES-#106 FUDGE-2 Cl "27 Mar 91" 1991
.RZ "OLD FASHIONED FUDGE" "Chocolate fudge"
Well, this is a \fBreally\fR old-fashioned recipe, but it works very well.
It's a chocolate fudge recipe from who knows where (originally).
.IH
.IG "1 cup" "condensed milk" "225 ml"
(\fBNOT\fR sweetened!)
.IG "2-3 Tbls" "butter" "25-35 g"
.IG "2 oz" "unsweetened baking chocolate," "50 g"
broken into small chunks (Hershey's works much better than Bakers for no good
reason I know of, at least in this recipe. Callibaut also works very well)
.IG "2 cups" "white granulated sugar" "400 g"
.IG "\(14 tsp" "salt"
.IG "2-3 Tbls" "corn syrup" "30-50 ml"
(I use light right now, either works)
.IG "\(12 - 1 cup" "walnuts, black walnuts, or pecans"
depending on what you have/like (optional)
.IG "1 tsp" "vanilla"
.IG "1 Tbls" "dark rum"
(optional)
.PH
.SK 1
Combine ingredients in a
.AB "3 qt" "1 1/3 l"
heavy saucepan. Heat slowly until chocolate is melted, stirring fanatically.
Heat a bit faster, wiping sides down to keep chocolate from scorching and
sugar from crystallizing on sides. Heat slowly until near soft-ball. Stir
fanatically or beat until chocolate is well emulsified. Wipe down sides
again. \fBDO NOT STIR ANY MORE UNTIL IT'S OFF THE HEAT\fR. Continue cooking
until between softball and medium-ball. I don't know what temperature, I use
the old-fashioned cold-water test and it works every time. If you stop at a
classical softball, the results won't quite crystallize, and you'll have
something very much like chocolate toffee. If you go to medium, you will have
\fIHARD\fR fudge. Sorry, but that's how it works.
.SK 2
When cooked, remove from heat and put into pan of cold water (to stop the
cooking). Let cool until it's possible to touch the syrup (\fBBE CAREFUL!\fR)
without disturbing it.
.SK 3
Add vanilla and nuts and rum if included.
.SK 4
Start beating with a strong spoon. The mixture will, soon after it's all
combined, start to glaze over, and start to get thicker. When it looses its
shine, put into a buttered
.AB "8x8 inch" "20x20 cm"
pan \fBFAST\fR. (It hardens very quickly if you're at the right point in
cooking). Cut. Let cook and set.
.NX
The sensitive parts of this recipe are the measurement of milk and sugar, and
the cooking stop point. Everything else is pretty forgiving.
.SH RATING
.I Difficulty:
tricky.
.I Time:
?
.I Precision:
measure ingredients.
.WR
[e-mail]