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Text File | 1991-11-22 | 12.2 KB | 379 lines

Rec.Food.Recipes Digest #107
Sat 06 Apr 1991

SV:    Marinara Sauce (Renee P. Peloquin)
SV:    Almost Grandma's Tomato Sauce (Patricia Cuocco)
CV:    Hot Cross Buns ("Alan Wadsworth, Physics, UoC, NZ")
OV:    Rassam (Tandy Warnow)
S:     Chicken and Pepperoni Pasta Sauce, and Garlic Bread (Kevin Krom)
Bl:    Garlic Bread (tngd5)
Bl:    Henninger's Ale House Garlic Bread (Suzanne Farmer)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#107 MARINARA-SAUCE SV "27 Mar 91" 1991
.RZ "MARINARA SAUCE" "A tomato sauce"
Wait until you get hold of some beautiful home-grown, ripened-in-the-sun
tomatoes this summer for a wonderful experience. Otherwise, use canned whole
or pureed tomatoes, increase the seasoning, add rosemary, marjoram, or
oregano, and call it red gravy.
.IH
.IG "" "fresh tomatoes"
(plum tomatoes are best because they are more meaty)
.IG "" "garlic"
.IG "" "olive oil"
.IG "" "pepper"
(white, if you have it)
.IG "" "fresh basil,"
chopped (dried, if you don't have fresh)
.IG "" "fresh italian parsley,"
chopped (leave it out if you don't have it)
.PH
.SK 1
Chop up the tomatoes - some very fine, some chunky.
.SK 2
Tilt up the saucepan, make a small puddle of oil at the bottom edge, and brown
the garlic over low heat until it is just golden. If you leave the clove
whole, you will need to use lower heat and longer, but can remove the clove.
If you chop it, it will go faster and you will have garlic chunks. Your
choice.
.SK 3
Add the tomatoes and other seasonings. With the best tomatoes, use a light
hand with garlic and seasonings.
.SK 4
Simmer for only as long as it takes to drive off some moisture and blend the
flavors, but not so long as to drive off (m)any of the flavors. 10 minutes
could be enough. Don't cook any longer than 20 minutes.
.SK 5
Serve with pasta, beans (chickpeas are good), etc.
.SH RATING
.I Difficulty:
very easy.
.I Time:
20 mins.
.I Precision:
no need to measure.
.WR
Renee P. Peloquin
peloquin@orange


.RH REC.FOOD.RECIPES-#107 TOMATO-SAUCE-2 SV "29 Mar 91" 1991
.RZ "ALMOST GRANDMA'S TOMATO SAUCE"
This isn't exactly Grandma's recipe, but it's close (she was adorable and a
great cook). I've simplified it just a bit.
.IH
.IG "3 large cans (28 oz)" "peeled tomatoes" "3 large cans (800 g)"
(Progresso brand is best).
.IG "1 med" "onion,"
finely chopped
.IG "5 cloves" "garlic,"
finely chopped
.IG "1 small can" "tomato paste"
.IG "" "salt"
(to taste)
.IG "\(12 tsp" "crushed red pepper"
.IG "3 Tbls" "oregano"
.IG "2 Tbls" "basil"
.IG "pinch" "thyme"
.IG "1 whole" "bayleaf"
.IG "1 tsp" "sugar"
.IG "\(12 cup" "bell pepper and/or mushrooms"
(optional)
.IG "\(12 cup" "red wine" "110 ml"
.PH
.SK 1
Process tomatoes in a blender until liquid. Set aside.
.SK 2
Saute onion and garlic in enough olive oil to cover
.AB "\(14 inch" "\(12 cm"
of the bottom of a a large \fBNON-ALUMINUM\fR saucepan.
.SK 3
Add tomatoes (carefully; the oil will splatter). Stir.
.SK 4
Add tomato paste; use a little warm water to remove stuck paste from can and
add the water to the sauce.
.SK 5
Add salt, red pepper, oregano, basil, thyme, bayleaf and sugar.
.SK 6
If you want to add bell pepper and/or mushrooms then add them now.
.SK 7
Stir well over med-high heat until sauce just comes to a boil. Lower heat.
Simmer 1 hour.
.SK 8
While the sauce is simmering, add red wine.
.NX
This should give you enough sauce for several meals.
.PP
It freezes very well, but don't use a plastic container - the sauce will
stain the container.
.PP
I'm one of those cooks who cooks without recipes, so if I've confused
you don't hesitate to send me an E-mail recipe and I'll try to
clarify.
.SH "Variation (meat sauce)"
To the above you can add ground meat (it's okay to add it raw, it will cook in
the sauce) or strips of steak, etc. Simmer for 2 hours.
.PP
For a truly delicious sauce use Italian sausage. Poke a few holes in each
sausage and cook the sausage in a frying pan about half way through. Drain
off the excess fat. Then add to the sauce. Simmer sauce at least 3 hours.
You may have to skim some fat off the top of the sauce before serving.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(14 hours. (Variations up to 3 \(12 hours)
.I Precision:
measure ingredients.
.WR
Patricia Cuocco
[e-mail]


.RH REC.FOOD.RECIPES-#107 HOT-CROSS-BUNS CV "28 Mar 91" 1991
.RZ "HOT-CROSS-BUNS"
.IH "Makes 6"
.IG "1 cup" "flour" "125 g"
.IG "1 tsp" "mixed spice"
.IG "3 cups" "currents" "500 g"
.IG "1 \(12 tsp" "yeast"
.IG "1/3 cup" "warm water" "75 ml"
.IG "\(12 tsp" "salt"
.IG "1 Tbsp" "sugar"
.IG "1 Tbsp" "peel"
(optional)
.IG "1 tsp" "sugar"
.IG "\(12 tsp" "cinnamon"
.PH
.SK 1
Put flour, salt, spice, 1 Tbsp sugar, currents (and peel) in a bowl. Leave in
a warm place.
.SK 2
Mix yeast, 1 tsp sugar and water. Leave yeast mixture to rise. Stir yeast
mixture into flour mixture. Knead, roll into buns and leave in a warm place
to rise.
.SK 3
Bake 10-15 minutes at
.TE 425 220 .
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Alan Wadsworth, Physics, UoC, NZ
[e-mail]


.RH REC.FOOD.RECIPES-#107 RASSAM OV "28 Mar 91" 1991
.RZ "RASSAM" "Indian dahl soup"
.KY INDIAN
My husband is from Tamil Nadu, in South India, and there they have a
\fIsoup\fR called \fIRassam\fR or \fIRasam\fR. It's similar to Sambar, in
that it is made from toor dal (similar to yellow split peas), tamarind paste
and lots of water.
.PP
There are many variations on rassam. Here is a recipe for one. (Comments in
parentheses are mine).
.PP
Taken from Madhur Jaffrey's \fIVegetarian Cooking\fR.
.IH
.IG "\(12 cup" "toovar dal" "85 g"
(also called toor dal or arhar dal)
.IG "2 quarter-size slices" "ginger"
.IG "\(12 tsp" "turmeric"
.IG "1 lb" "tomatoes,"
chopped (roma tomatoes are best)
.IG "4 tsp" "tamarind paste"
.IG "2 \(12 tsp" "salt"
.IG "7 cloves" "garlic"
(not used by Brahmins in South India, so you can leave this out if you like)
.IG "1" "red pepper"
.IG "1 \(12 Tbls" "curry leaves"
.IG "10-15" "fresh Chinese parsley"
(aka coriander or cilantro)
.IG "generous pinch" "asafetida"
.IG "\(34 tsp" "ground cumin"
.IG "\(34 tsp" "ground coriander seed"
.IG "2 tsp" "oil"
.IG "\(34 tsp" "whole black mustard"
.IG "\(34 tsp" "whole cumin"
.IG "\(12 tsp" "urid dal"
.IG "2 tsp" "fresh Chinese parsley,"
chopped
.PH
.SK 1
Put toor dal,
.AB "4 cups" "900 ml"
water, ginger, and \(14 tsp. turmeric in to boil; simmer for 1 \(12 hours. Mash.
Let sit for 10 minutes. (Can do this fast in a pressure cooker if you like).
.SK 2
Combine tomatoes, tamarind paste, \(14 tsp. turmeric, salt, 5 garlic cloves,
red pepper, 1 Tbls curry leaves, chinese parsley, asafetida, ground cumin and
coriander, and
.AB "4 cups" "900 ml"
water in a new pot. Bring to a boil. cover, turn heat to low and simmer for
1 \(12 hours. (We never let it simmer for more than 15 minutes).
.SK 3
Take a cup of the dal water and add to the tomato pot. Then take
.AB "\(14 cup" "55 ml"
of thick dal, mash it, add to tomato pot. Strain this mixture through a
sieve, extracting as much liquid as you can. (We don't do this at all. We
just combine the dal water with the tomatoes and spices).
.SK 4
Put strained liquid in a pot and bring to boil. Cover, and turn off heat.
.SK 5
Put the oil in a small skillet and heat over a medium flame. When hot, put in
the remaining 2 cloves garlic, mustard seeds, whole cumin seeds, urid dal, \(12
Tbls curry leaves, and after a few seconds pour these contents into the hot
soup (strained liquid), and cover immediately. Let sit for 5 minutes, strain
and serve with chopped chinese parsley.
.SH "Additional Comments (mine):"
The way we make it at home is much faster, easier, but may not be as
delicious. It certainly is at least as authentic, since Rasam is a South
Indian preparation, and Madhur Jaffrey is a North Indian.
.PP
You can use the same ingredients as she suggests, but don't bother to strain
the tomatoes, dal paste, etc. The important thing is to use good tomatoes,
very firm fleshed roma tomatoes for example. Also, use enough tamarind paste
to make the rasam somewhat sour. The coriander leaves (aka cilantro or chinese
parsley) add a lot of flavor at the end. She describes at the end of her
recipe a way to \fIseason\fR the rasam. This means adding fried spices. We
do this but only use the mustard seeds, and sometimes a few curry leaves. The
way to do this well is to use a metal spoon -- a big stainless steel one which
you can put directly over the heat, and hold the handle of without getting
burnt. In this spoon we put
.AB "a tablespoon" "15 ml"
of oil or less, and let it get quite hot, almost but not quite smoking. Only
when it is very hot do you add the spices, since the mustard seeds will only
pop (or \fIburst\fR) if added when the oil is very hot. As soon as they start
popping (5-10 seconds) take the spoon off the heat, and add the contents of
your spoon to the rasam.
.PP
This is eaten mixed with rice and whatever vegetables you've cooked. It can
be eaten separately, but that's very rare. Probably only for invalids.
.SH RATING
.I Difficulty:
moderate.
.I Time:
2 hours.
.I Precision:
measure ingredients.
.WR
Tandy Warnow
[e-mail]#


.RH REC.FOOD.RECIPES-#107 PASTA-SAUCE-5 S "28 Mar 91" 1991
.RZ "CHICKEN AND PEPPERONI PASTA SAUCE"
.KY CHICKEN
.IH "(All measurements are approx. I personally never measure)"
.IG "" "chicken breast,"
boneless, cut into bite-size pieces (\fB1\fR)
.IG "~3-4 oz" "pepperoni," "~75-100 g"
also cut in bite-size pieces
.IG "~12 oz" "tomato sauce" "350 g"
.IG "" "shredded Mozzarella or Parmesan cheese"
(optional)
.IG "" "olive oil"
.IG "2x \(14 tsp" "crushed red pepper"
.IG "2x \(14 tsp" "oregano"
.IG "\(14-\(12 tsp" "garlic powder or cloves"
to preference
.IG "" "Onions,"
diced, dried, powdered, or otherwise (about \(12 tsp)
.PH
.SK 1
Put a small amount of olive oil in a frying skillet over med.-high heat. Add
chicken and sprinkle first portions of pepper and oregano over the chicken.
.SK 2
When the chicken is almost done cooking, add the pepperoni. After pepperoni
becomes hot, remove from heat and drain excess oil.
.SK 3
Replace skillet at low heat, add tomato sauce and remaining spices.
.SK 4
Serve hot over pasta, sprinkling shredded mozzarella over the sauce if
desired.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
Kevin Krom
[e-mail]


.RH REC.FOOD.RECIPES-#107 GARLIC-BREAD-3 Bl "1 Apr 91" 1991
.RZ "GARLIC BREAD"
.KY PARTY BARBECUE MICROWAVE
.IH
.IG "1" "long loaf"
.IG "4 oz" "butter" "100 g"
.IG "3-4 tsp" "minced garlic"
.PH
.SK 1
First you get the butter and melt it in the microwave.
.SK 2
Add garlic and stir for 30 seconds.
.SK 3
Then apply to the bread (preferably a long loaf split down the side. Try and
use all of the butter).
.SK 4
Wrap it up with 4 pieces of aluminum foil, just leaving the top exposed. Then
place it on your barbecue (if you don't have one get one) for about 10 min. on
low heat.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
approximate measurements.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#107 GARLIC-BREAD-4 Bl "3 Apr 91" 1991
.RZ "HENNINGER'S ALE HOUSE GARLIC BREAD"
.KY PARTY BARBECUE MICROWAVE
I cut it from a newspaper many years ago (judging from my yellowed copy) and
I'm not sure of its origin. However, it's the best I've tried to date.
.IH
.IG "\(12 lb" "butter," "450 g"
softened
.IG "1 Tbls" "fresh garlic,"
minced
.IG "1 tsp" "dried basil"
.IG "1 tsp" "oregano"
.IG "1 tsp" "red pepper flakes"
(I substitute \(12 tsp ground red pepper)
.IG "1 tsp" "dried parsley"
.IG "\(12 cup" "grated Parmesan cheese"
.PH
.SK 1
Mix all ingredients.
.SK 2
Spread generously on day-old Italian bread (slices
.AB "~1.5 inches" "3.5 - 4 cm"
thick).
.SK 3
Broil until bubbly and golden.
.NX
It is very important to get day-old bread. Fresh bread will get too soggy.
This garlic spread will keep for months in the refrigerator.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
approximate measurements.
.WR
Suzanne Farmer
[e-mail]