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Text File | 1991-11-25 | 13.8 KB | 455 lines

Rec.Food.Recipes Digest #113
Sun 14 Apr 1991

M:    Cashew Chicken (Nancy Van Cleave)
SP:   Egg Drop Soup (Nancy Van Cleave)
O:    Bibliography for Dim Sum (Nancy Van Cleave)
OV:   Sopaipillas (Ken Kastella)
M:    Pork Chops with Fennel and Garlic (Eleanor Cicinsky)
DV:   Trader Joe's Heroic Baklava (Brett Garrett)
OV:   Flour Tortillas (Brian E. D. Kingsbury)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#113 CHICKEN-CASHEW M "11 Apr 91" 1991
.RZ "CASHEW CHICKEN"
.KY CHINESE CHICKEN
After spending much $$$ over the last few years at a local Chinese restaurant
on Cashew Chicken, I devised the following recipe (which my husband now likes
better than the original!)
.IH
.IG "" "boneless chicken"
cubed
.IG "1/4 cup" "soy sauce" "55 ml"
.IG "3 Tbls" "Hoisin sauce" "50 ml"
.IG "1 tsp" "chopped garlic"
.IG "1 Tbls" "sesame oil" "15 ml"
.IG "1 1/2 tsp" "grated ginger root"
.IG "3 Tbls" "plum wine" "50 ml"
(or
.AB "1 Tbls" "50 ml"
\fIplum sauce\fR)
.IG "" "sliced mushrooms"
(optional)
.IG "" "dry roasted, unsalted cashews"
.IG "1-2 Tbls" "cornstarch" "15-30 ml"
(depends on how much marinade is left)
.IG "2-4 Tbls" "cold water" "30-65 ml"
(depends on how much marinade is left)
.PH
.SK 1
Marinate chicken at least 20 minutes in soy sauce, hoisin sauce, garlic,
sesame oil, ginger root and plum wine.
.SK 2
Cook over medium-high heat (or in microwave) until chicken is opaque.
.SK 3
Add sliced mushrooms and cook, then add cashews.
.SK 4
In a separate container, mix cornstarch with cold water, then add to
cooked mixture, and heat until thickened.
.SK 5
Serve with basmati rice if you have it, otherwise white rice will do.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins marinading, 10 mins. preparation + cooking time
.I Precision:
measure ingredients.
.WR
Nancy Van Cleave
<[e-mail]>


.RH REC.FOOD.RECIPES-#113 EGG-DROP-SOUP SP "11 Apr 91" 1991
.RZ "EGG DROP SOUP" "Not authentic, but it IS easy!"
.KY CHINESE CHICKEN
.IH
.IG "1 can" "condensed Chicken Noodle soup"
.IG "1 can" "chicken broth"
.IG "1-2 Tbls" "soy sauce" "15-30 ml"
.IG "2-3 tsp" "sesame oil"
.IG "1" "egg"
lightly beaten
.IG "" "chopped green onions"
to garnish
.IG "" "creamed corn, cooked chicken, ham, pea pods, etc."
(optional)
.PH
.SK 1
Heat soup, broth, soy sauce, sesame oil and any optional items in a
saucepan. When boiling, drizzle in egg and stir in ONE DIRECTION ONLY.
(The back and forth motion breaks up the egg "flowers" too much).
.SK 2
I usually thicken the soup just a bit with cornstarch, then serve
garnished with green onions. (I've also been know to splash in some plum
wine from time to time.)
.SH RATING
.I Difficulty:
very easy.
.I Time:
10-15 mons.
.I Precision:
no need to measure.
.WR
Nancy Van Cleave
<[e-mail]>


.RH REC.FOOD.RECIPES-#113 DIM-SUM-BIBLIO SP "11 Apr 91" 1991
.RZ "BIBLIOGRAPHY FOR DIM SUM"
.KY CHINESE
Thought you netters might like a few references for dim sum recipes. All but
#2 contain other recipes as well.
.nf
.SK 1
\IEncyclopedia of Chinese & Oriental Cookery\R
by Jennifer Brennan
ISBN 0-7481-0090-3
published 1984 in Great Britain (reprinted 1988)
.RS
Macdonald & Co (Publishers) Ltd
3rd Floor
Greater London House
Hampstead Road
London NW1 7QX
.RE
published 1984 by St. Martin's Press in the USA
(bought this last May on our honeymoon in London - great memories!)
.SK 2
\fIFavorite Dim Sum\fR
by Lonnie Mock
(couldn't find an ISBN # - sorry)
published 1979
Alpha Gamma Arts
P. O. Box 4671
Walnut Creek, California 94596
(we were given this as a gift - friend bought it at a used book store.)
.SK 3
\fIDim Sum & Chinese One-Dish Meals\fR
by Jean Yueh
ISBN 0-941034-05-4
published 1981
Irena Chalmers Cookbooks, Inc.
(Part of the Great American Cooking Schools series.)
.SK 4
\fIChinese Cooking Class Cookbook\fR
by the editors of Consumer Guide
ISBN 0-517-322455
published in 1980 by
Beekman House
A Division of Crown Publishers, Inc.
One Park Avenue
New York, NY 10016
(Excellent beginner's Chinese cookbook - good pictures and text.)
.SK 5
\fIChinese Cookery\fR
by Rose Cheng & Michele Morris
ISBN 0-89586-088-0
published in 1981 by
HPBooks
A Division of Price Stern SLoan, Inc.
360 North La Cienega Boulevard
Los Angeles, CA 90048
(Haven't tried anything in this one yet, but it looks like a good bet!)
.SK 6
\fI1001 Chinese Recipes\fR
.fi
(I've loaned this one to a friend, one of the most complete Chinese
cookbooks you'll ever find!)
.WR
Nancy Van Cleave
<[e-mail]>


.RH REC.FOOD.RECIPES-#113 SOPAIPILLAS-1 OV "11 Apr 91" 1991
.RZ "SOPAIPILLAS"
.KY MEXICAN
There have been a couple requests for sopaipilla recipes in the last week or
so. Here is one from the "Feast of Santa Fe". I would like to note that I
have never tried to make sopaipillas so I really can't attest to the
difficulties one might encounter. On the other hand, since I got the book a
month or so ago I have made several other recipes and each one brought back
memories of my days in New Mexico. If you are interested in New Mexican
cooking, I recommend purchase of "Feast of Santa Fe".
.PP
(Feast of Santa Fe by Huntley Dent, Simon & Schuster, New York 1985)
.IH "(At least 8 small or 4 large sopaipillas)
.IG "1 cup + 2 Tbls" "unbleached white flour" "125 g + 2 Tbls"
.IG "1 tsp" "baking powder"
.IG "1/4 tsp" "salt"
.IG "2 Tbls" "shortening"
.IG "1/4 cup + 2 Tbls" "water" "55 ml + 30 ml"
.IG "" "oil for deep-frying"
.PH "Making the dough:"
.SK 1
If you already know how to make biscuits, then proceed as you normally
do, for sopaipillas are made from the same sort of soft, lightly handled
dough.
.PP
Combine the flour, baking powder and salt in a mixing bowl. Using two
knives, a pastry cutter or your fingertips, cut the lard or other
shortening into the dry ingredients until a flaky meal is formed.
.SK 2
Pour in the liquid all at once and mix the dough quickly with a fork.
It will form a uniform mass that is soft, moist and a little sticky.
.SK 3
Heavily flour a bread board and turn the dough out onto it. Knead the
dough gently by folding it in half, patting it down and folding again.
After no more than 10 to 12 foldings, the dough should still be very soft,
but no longer sticky.
.SK 4
Cover the dough with plastic wrap and let it rest for 15 minutes.
.SK 5
Divide the dough in half and place one part in a plastic bag while you
roll out the other.
.PH "Rolling the dough:"
.SK 1
With the portion of dough in front of you, it is possible to make
sopaipillas in the following shapes:
.RS
.PP
2 squares measuring
.AB "5 x 5 inches" "12.5 x 12.5 cm"
.PP
4 oblongs measuring
.AB "5 x 2.5 inches" "12.5 x 6.5 cm"
.PP
4 triangles with about a
.AB "6 inch" "15 cm"
diagonal
.RE
.PP
Roll out the dough with gentle strokes of a rolling pin, keeping the
board well floured. Keep rolling until you have a rectangle measuring
about
.AB "10 x 5 inches" "25.5 x 12.5 cm" .
Using a ruler as a guide, trim the dough into a
neat rectangle, then divide it into two
.AB "5 x 5 inch" "12.5 x 12.5"
squares. From this
division you can begin frying or you can cut the squares in half, either
on the diagonal forming triangles, or cutting across to form oblong
sopaipillas.
.SH "Puffing the bread:"
.SK 1
If you have an electric skillet or deep-fat fryer, heat it to
.TE 400 200 .
Pour in
.AB "1-2 inches" "2.5-5 cm"
of oil. The oil is hot enough when it causes a scrap
of dough to bubble hard and puff up as soon as it hits the oil.
.SK 2
Drop a square of dough into the oil and gently paddle it under the
surface with a pancake turner of back of a large slotted spoon. The oil
should bubble up hard and you will feel the sopaipilla straining to come
to the surface. As it begins to puff up all over, release the sopaipilla
and let it brown on one side - about 10-20 seconds - then turn it over
to brown on the other. The initial puffing is the precarious step and an
unpuffed sopaipilla may be because the oil is not the correct temperature
or the dough is too thick.
.SK 3
Remove the browned sopaipillas and drain on several layers of paper towels.
They are served hot and can be kept warm in a
.TE 200 100
oven or reheated in a
.TE 350 180
oven.
.NX
When I lived in New Mexico we would bite off a corner and then pour a bit of
honey into the sopaipilla - yummy.
.PP
The stores around Albuquerque used to have sopaipilla mix but it doesn't seem
to be widely available in Seattle.
.SH RATING
.I Difficulty:
tricky.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Ken Kastella
[e-mail]


.RH REC.FOOD.RECIPES-#113 PORK-CHOPS-3 M "11 Apr 91" 1991
.RZ "PORK CHOPS WITH FENNEL & GARLIC"
.KY PORK
This was made a part of last year's Easter Dinner and I'd like to share it
with others.
.IH "4 servings"
.IG "2 tsp" "vegetable oil"
.IG "4" "center cut loin pork chops"
-
.AB "1 inch" "2.5 cm"
thick
.IG "4-8 cloves" "garlic"
peeled and slivered
.IG "l-l/4 cups" "chicken broth" "280 ml"
.IG "2/3 cup" "dry white wine" "150 ml"
.IG "2" "fennel bulbs"
trimmed, quartered, sliced very thinly
.IG "2 tsp" "cornstarch"
.IG "" "salt and pepper"
to taste
.PH
.SK 1
Preheat oven to
.TE 225 110 .
.SK 2
Heat oil in large skillet over medium heat. Pat chops dry and add to
skillet. Cook 5-6 minutes on each side or until deep golden brown. Pour
off fat. Remove skillet from heat but leave chops in skillet and add
garlic. Cook a minute in the hot skillet.
.SK 2
Return skillet to heat and add
.AB "1 cup" "225 ml"
broth, wine and fennel and bring to
boil. Lower heat and simmer covered 5 minutes.
.SK 3
Remove chops to a pie plate or ovenproof dish and cover lightly with foil.
Place chops in oven and cook 10-15 minutes or until a meat thermometer
registers
.TE 160 70
near the bone.
.SK 4
Meanwhile, simmer sauce in skillet 5 minutes or until reduced slightly.
In a small cup or bowl, mix remaining
.AB "1/4 cup" "55 ml"
broth (it should be cold or
room temperature with cornstarch. Add mixture to sauce and boil 1 minute
or until thickened. Add salt, pepper.
.SK 5
Serve chops with sauce.
.SH RATING
.I Difficulty:
easy.
.I Time:
35 mins.
.I Precision:
measure ingredients.
.WR
Eleanor Cicinsky
<[e-mail]>


.RH REC.FOOD.RECIPES-#113 BAKLAVA-3 DV "11 Apr 91" 1991
.RZ "TRADER JOE'S HEROIC BAKLAVA" "Sweet Balkan dessert"
.KY BALKAN
.SH "A Note on Filo Dough:"
The filo dough I buy comes frozen in a
.AB "1 lb" "450 g"
package. I believe each sheet is
.AB "14x22 inches" "35x55 cm" ,
so that the finished baklava is about
.AB "14x11 inches" "35x30 cm" .
The
package has very specific instructions for thawing, which should be followed.
.SH "NUT FILLING:"
This is the original recipe; I find it makes too much so I use 2/3 of the
amount. I find it works well to dump everything in the food processor.
(Pecans are good, too...)
.IH
.IG "1 1/2 lb" "roasted, unsalted walnuts" "1350 g"
coarsely chopped or ground
.IG "1 cup" "sugar" "200 g"
.IG "1 1/2 tsp" "ground cinnamon"
.IG "1/2 tsp" "ground cloves"
.PH
.SK 1
Combine all ingredients.
.SH SYRUP:
.IH
.IG "1 cup" "honey" "225 ml"
.IG "3/4 cup" "water" "170 ml"
.IG "1/4 cup" "sugar" "55 ml"
.IG "2 Tbls" "lemon juice" "30 ml"
.IG "1" "small piece lemon peel"
.IG "1" "small piece orange peel"
.IG "1 in" "piece cinnamon stick" "2.5 cm"
.PH
.SK 1
Combine all of the above in a saucepan, and let simmer for 10 minutes.
Let cool. Discard peels and cinnamon.
.SH BAKLAVA:
.IH
.IG "1 lb" "filo dough" "450 g"
.IG "1/2 lb" "'natural' margarine" "225 g"
.IG "" "nut filling"
- see above
.IG "" "syrup"
- see above
.PH
.SK 1
Unwrap filo dough and fold in half, like the pages of a book. Keep
covered with a dry kitchen towel while working (or just work fast).
Turn over one sheet onto
.AB "10x15 inch" "25x38 cm"
cookie sheet. Brush with melted
margarine, using soft
.AB "1.5-2 inch" "4-5 cm"
brush or fingertips.
.SK 2
Continue turning sheets (pages) and brushing with margarine until 1/3
of the sheets have been used. Cover with half of the nut filling.
.SK 3
Brush another 1/3 of the pages and place over the nuts in the pan. Top
with remaining nut filling, and then continue with the remaining sheets
of filo dough. Brush top sheet with remaining margarine.
.SK 4
With sharp knife, score pastry into diamonds, squares, or triangles.
Bake at
.TE 350 180
for 35-45 minutes until puffed, crisp, and deep golden in
color.
.SK 5
Remove from oven and immediately pour cooled Syrup over baklava. Let
stand 4 hours. (That's what the recipe says, but I've never been able
to do it). When cool, cut through to the bottom layer in scored cuts.
.SH RATING
.I Difficulty:
moderate/fiddly.
.I Time:
1 1/2 hours + standing time.
.I Precision:
measure ingredients.
.WR
Brett Garrett
[e-mail]


.RH REC.FOOD.RECIPES-#113 TORTILLA-FLOUR OV "12 Apr 91" 1991
.RZ "FLOUR TORTILLAS"
.KY MEXICAN
Recipe adapted from \fBSimply Simpatico: A Taste of New Mexico\fR by the
Junior League of Albuquerque.
.IH "makes 12"
.IG "4 cups" "flour" "500 g"
all-purpose or 1/2 all-purpose and 1/2 whole wheat
.IG "1.5 tsp" "salt"
.IG "1.5 tsp" "baking powder"
.IG "4 Tbls" "shortening" "50 g"
(margarine and Crisco both work)
.PH
.SK 1
Combine the dry ingredients, then cut in shortening.
.SK 2
Make a small well in the center and gradually add water. Knead the
dough until it is soft, smooth, and elastic. Set aside 10 mins.
.SK 3
Then divide into 12 equally-sized balls. Roll balls into approx.
.AB "1/8 inch" "1/3 cm"
thick circles, and cook on a preheated, ungreased grill for
approx. 2 mins. per side, until the tortilla is lightly speckled. Cover
to keep warm.
.SH RATING
.I Difficulty:
moderate.
.I Time:
35 mims.
.I Precision:
measure ingredients.
.WR
Brian E.D. Kingsbury
[e-mail]