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Rec.Food.Recipes Digest #118
Wed 01 May 1991

M:     Chicken Makhani (Ajay Shah)
SPV:   Garlic Soup (Katherine Astels)
OV:    Pasta Sauce (Katherine Astels)
OV:    Breakfast Casserole (L.A.Z. Smith)
M:     Chinese chicken with Forty Cloves of Garlic (Soprano)
M:     South Indian Fish Curry (Ajay Shah)
M:     Mediterranean-Style (Carol Miller-Tutzauer)
M:     Rosemary Chicken (Carol Miller-Tutzauer)

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.RH REC.FOOD.RECIPES-#118 CHICKEN-MAKHAN M "22 Apr 91" 1991
.RZ "CHICKEN MAKHANI" "Bombay Taj recipe for Chicken Makhani"
.KY INDIAN CHICKEN
.IH
.IG "2 lbs" "chicken (bony)" "900 g"
.IG "1 cup" "yogurt (dahi)" "225 ml"
.IG "1 in" "piece of ginger" "2.5 cm"
.IG "8" "cloves garlic"
.IG "2 Tbls" "lime juice"
.IG "4 in" "stick of cinnamon" "10 cm"
.IG "8" "cloves"
.IG "8" "cardamoms"
.IG "10" "black peppercorns"
.IG "1 Tbls" "oil"
.IG "2.25 lbs" "tomatoes" "1 kg"
.IG "1 tsp" "dried fenugreek leaves"
(optional)
.IG "1 Tbls" "white pepper powder"
(essential)
.IG "1 oz" "cream" "25 g"
(optional but recommended for a touch of class)
.IG "1 lb?" "butter" "450 g"
(You can get away with
.AB "0.6 lb" "270 g"
if this is too much)
.IG "" "salt to taste"
(if you use yellow butter, then scale down the salt accordingly. If you use
white butter, then you will need more salt)
.IG "" "coriander (cilantro)"
(optional topping)
.PH
.SK 1
Clean chicken and remove the skin.
.SK 2
Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon,
cloves, cardamoms, peppercorns and the oil. Marinate the chicken in
this for 6 hours.
.SK 3
Bake the chicken in a preheated oven for 10 minutes at
.TE 250 130 .
Put it aside.
.SK 4
(It kind-of makes sense to finish steps 1-3 before starting this step).
We need to get a tomato sauce. Cut tomatoes, put 'em in a pan (no
water) and boil. When the quantity has dropped by half, strain through
a fine sieve. What comes out of the sieve is the tomato sauce. (This
is hard work with a clumsy sieve).
.SK 5
Take a pan, start heating the sauce, add the butter. When the butter
is melted, add the white pepper powder, salt, fenugreek leaves and cream.
.SK 6
Mix the chicken pieces into this sauce. You may like chopped coriander
(cilantro) as topping. Serve hot. This works best with good rice
(i.e. basmati).
.NX
If you don't like struggling with chicken bones, this recipe works perfectly
with boneless chicken. You need to estimate how much boneless chicken to use:
I guess
.AB "2 lbs" "900 g"
of chicken is around
.AB "1.25 lbs" "560 g"
of boneless chicken.
.SH RATING
.I Difficulty:
pretty high.
.I Time:
30 mins. + 6 hours marinading.
.I Precision:
measure ingredients.
.WR
Ajay Shah
[phone]
[e-mail]


.RH REC.FOOD.RECIPES-#118 GARLIC-SOUP-1 SPV "22 Apr 91" 1991
.RZ "GARLIC SOUP" "With lost of garlic and croutons"
.IH "6 servings"
.IG "3" "HEADS garlic"
.IG "3 Tbls" "olive oil"
.IG "7.5 cups" "water" "1.7 l"
.IG "1/8 tsp" "saffron"
.IG "" "pepper"
.IG "3" "slices whole-wheat bread, cubed"
.IG "" "olive oil"
.IG "2 Tbls" "finely chopped fresh parsley"
.PH
.SK 1
Break garlic cloves from heads. In a small bowl, cover garlic cloves
with boiling water. Let stand 3 mins. Peel. If cloves are big, cut
in half.
.SK 2
In a large saucepan, heat 3 tbsp olive oil. Add garlic cloves. Cook
2-3 mins. Add water and saffron. Season with salt and pepper.
Simmer 1 hr. Cool. In blender, process soup in batches until smooth.
.SK 3
In a medium skillet, fry bread in olive oil until crisp and brown.
Reheat soup. Pour in warm bowls. Top soup with croutons. Sprinkle
with parsley.
.NX
Per serving: 225 kcal/3g protein/19g fat/12 g carbohydrate/3g fiber
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hr. 20 mins.
.I Precision:
measure ingredients.
.WR
Kate Astels P.O. Box 835
Internet: [e-mail]


.RH REC.FOOD.RECIPES-#118 PASTA-SAUCE-2 SV "22 Apr 91" 1991
.RZ "PASTA SAUCE" "A garlic and oil pasta sauce"
.IH "serves 4"
.IG "\)14 cup" "olive oil" "55 ml"
.IG "15" "large garlic cloves, chopped"
.IG "\)14 tsp" "hot red pepper flakes"
.IG "\)12 cup" "finely chopped fresh parsley" "110 ml"
.IG "" "salt"
.IG "" "lots of freshly ground black pepper"
.IG "\)14 cup" "freshly grated Parmesan cheese" "55 ml"
(I leave this out and it tastes great)
.PH
.SK 1
Heat oil in skillet. Add garlic, pepper flakes, and parsley and cook
until garlic is tender, about 4 mins. Stir in salt and pepper and toss
with hot pasta in a serving bowl. Mix in cheese, if used.
.NX
Recommended pasta:
.AB "\)34 lb" "340 g"
spaghetti or spaghettini
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
no need to measure.
.WR
Kate Astels P.O. Box 835
Internet: [e-mail]


.RH REC.FOOD.RECIPES-#118 BREAKFAST-CAS2 OV "21 Apr 91" 1991
.RZ "BREAKFAST CASSEROLE"
Here's a possibility for an easy casserole dish. It makes a good brunch or
light lunch, or even, with salad, a simple supper. You prepare it ahead, and
just bake it about a half hour before mealtime.
.PP
This is a "pattern" recipe, in that you can vary the ingredients depending on
what you have on hand and what you like.
.IH "About six servings"
.IG "1 lb" "bulk or link sausage"
(slice up the links)
.IG "4" "slices fresh bread (any kind)"
.IG "1 cup" "shredded cheese" "225 ml"
(such as cheddar or swiss)
.IG "6" "eggs"
.IG "2 cups" "milk" "450 ml"
.IG "1 tsp" "dry mustard"
.IG "1 tsp" "salt"
.IG "" "dash pepper"
.PH
.SK 1
In a large skillet, brown and drain the sausage.
.SK 2
Grease a
.AB "9x13x2 inch" "23x33x5 cm"
baking dish. Tear the bread into 1 inch pieces
and arrange them evenly in the dish. Spoon the sausage over the bread
and sprinkle with the shredded cheese.
.SK 2
Beat together the eggs, milk, mustard, salt and pepper and pour it over
the mixture in the baking dish. Cover and refrigerate several hours or
overnight.
.SK 3
Bake in a preheated
.TE 350 180
oven for 30-40 minutes, or until set.
.NX
The recipe can be easily doubled, in which case you should put it in a larger
baking dish and allow a little longer baking time.
.SH Variations:
Substitute browned corned beef hash or diced ham for the browned sausage.
Add raw or sauteed onions or mushrooms and/or chopped, cooked potatoes.
.PP
For a meatless version, replace the sausage with chopped raw broccoli or
spinach. The spinach version is particularly elegant if you use a combination
of swiss and feta cheese and add chopped green onions and a touch of tarragon.
Thawed, well-drained frozen spinach works fine.
.PP
Different cheeses or breads will give the dish a different character.
.PP
Because you put it together the night before, this is a great choice for a
company brunch. Pop some refrigerator biscuits in the oven with it. Make a
fruit salad and some Mimosas or Bloody Marys, and you're all set.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hr. + refrigerating time.
.I Precision:
no need to measure.
.WR
L.A.Z. Smith
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#118 CHICKEN-GARL-1 M "22 Apr 91" 1991
.RZ "GARLIC CHICKEN" "Chinese chicken with forty cloves of garlic"
.KY CHINESE CHICKEN
The following recipe is taken from "365 Ways to Cook Chicken" by Cheryl
Sedaker. (This is a wonderful cookbook for those who like to eat chicken and
are looking for new ways to prepare it.)
.IH "serves 4"
.IG "2 Tbls" "butter"
.IG "1 Tbls" "olive oil"
.IG "1" "chicken, cut up"
.IG "40" "garlic cloves, unpeeled"
.IG "\)12 tsp" "dried thyme"
.IG "1 tsp" "salt"
.IG "\)14 tsp" "freshly ground black pepper"
.IG "2 Tbls" "lemon juice"
.PH
.SK 1
Preheat oven to
.TE 350 180 .
.SK 2
In a large Dutch oven or kettle, melt the butter in the olive oil. Add
the chicken pieces and cook until golden on all sides (approximately 5
- 10 minutes).
.SK 3
Remove all but 2 tablespoons of the fat. Add the garlic and stir until
it is coated. Sprinkle garlic/chicken mixture with the remaining
ingredients and add \)14 cup of water. Cover tightly and bake for 1 \)12
hours.
.SH "COMMENTS ([e-mail] - Doris Woods)"
I want to thank the person who posted the recipe for Garlic chicken. Had it
this weekend. It was the best roast chicken we ever had. Being my usual
experimental self, I adjusted the recipe somewhat to the following:
.PP
Instead of 40 cloves I used 30 and added fresh chopped chives and 1 garden
fresh onion (small).
.PP
Rub the outside of the chicken with olive oil and a garlic clove, and sprinkle
rosemary and fresh chopped sweet basil on top. Add 2 sprigs of fresh Fennel.
(Couldn't help it, it's growing all over my yard).
.PP
Place in foil roasting pan and cover with foil. Leave a little space on top.
Turn the BBQ Grill up high till very hot then turn down to med. Place a brick
or something on grill to keep chicken from burning on the bottom. Put chicken
in and bake for about 2 hours or until done. The last half hour remove foil
and baste till it browns.
.PP
It was very tender and very tasty.
.PP
(By the way, I used the cloves for garlic bread, excellent suggestion).
.PP
\fBNote\fR There was a lot of juice from it so I ended up draining it every time
I checked on it. Skimmed the fat and froze it for stock.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \)34 hours.
.I Precision:
measure ingredients.
.WR
Lydia M. Uribe
[e-mail]


.RH REC.FOOD.RECIPES-#118 FISH-CURRY M "23 Apr 91" 1991
.RZ "SOUTH INDIAN FISH CURRY"
.KY FISH INDIAN
This is from the Taj at Madras and if you like fish and coconut, absolutely
delicious.
.IH
.IG "2 lbs" "pomfret"
(I've done it with pomfret. It's supposed to work with salmon, cod, sole or
mullet)
.IG "2 cans" "coconut milk"
.IG "pinch" "of turmeric"
.IG "0.5 tsp" "cumin seeds"
.IG "3" "medium onions"
.IG "2 in" "piece of ginger" "5 cm"
.IG "6" "green chilies"
.IG "4" "large tomatoes"
.IG "1 tsp" "vinegar"
.IG "3 Tbls" "butter"
(ghee is better, ghee == clarified butter)
.IG "" "salt to taste"
.IG "" "coriander (cilantro) leaves"
(optional)
.PH Preprocessing:
.SK 1
Chop onions and tomatoes.
.SK 2
Make a paste of the turmeric, cumin, ginger and chillies.
.SK 3
Clean and cut the fish into sensible pieces.
.PH Algorithm:
.SK 1
Heat the butter/ghee. Put in the onions, tomatoes and the spice-paste.
Fry for 15 minutes.
.SK 2
Add the salt and one can of coconut milk. Cook for five minutes.
.SK 3
Put in the fish. Mix well and then put the vinegar and the last can of
coconut milk.
.SK 4
Bring to boil and remove from heat. Serve with rice. The garnishing is
strictly optional and to taste. Garnish with coriander leaves, onion and
tomato slices and lemon wedges.
.NX
The same recipe can be done with chicken and lamb as well.
.PP
The original recipe called for one fresh grated coconut or 2 \)12 cups of
dessicated coconut. The milk of the coconut is extracted in two stages and
are added in place of the cans of milk in the recipe above. The coconut is
added in the ghee with the onions and the spice paste in the initial frying
stage to make a richer gravy.
.SH RATING
.I Difficulty:
rather high.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Ajay Shah
[phone]
[e-mail]


.RH REC.FOOD.RECIPES-#118 CHICKEN-MED M "24 Apr 91" 1991
.RZ "CHICKEN MEDITERRANEAN-STYLE"
.KY CHICKEN
Original recipe, c. 1991 by Carol Miller-Tutzauer.
.IH
.IG "1" "fryer, cut up"
.IG "1 tsp" "salt"
.IG "\)12 tsp" "pepper"
.IG "4 Tbls" "olive oil"
.IG "2 Tbls" "garlic, minced"
.IG "1" "large tomato, chopped"
(or 5 Tbls tomato paste)
.IG "2" "cans chickpeas, drained"
.IG "2" "cans chicken broth"
(approximately
.AB "3 \)12 cups" "785 ml" )
.IG "2" "lemons (juice of)"
.IG "1 Tbls" "oregano"
.IG "2" "bay leaves"
.IG "" "hot cooked rice or pasta"
(fresh spinach fettucine is excellent)
.PH
.SK 1
Combine salt & pepper and rub over chicken pieces. Using a dutch oven
over medium-high heat, brown chicken pieces in olive oil. Reduce heat
and remove chicken to plate.
.SK 2
Saute garlic in leftover oil for about 30 seconds over medium heat. Add
tomatoes and saute until they begin to collapse, about 3 minutes. (If
using tomato paste saute for about 30 seconds til mixed well with garlic).
.SK 3
Add remaining ingredients and return chicken to pan. Simmer uncovered
until liquid is reduced and chicken is tender, about 30-45 minutes.
.SK 4
Adjust seasonings by adding more salt & pepper, if necessary. Serve on
hot cooked rice or pasta.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
[e-mail]
Carol Miller-Tutzauer


.RH REC.FOOD.RECIPES-#118 CHICKEN-ROSEMA M "24 Apr 91" 1991
.RZ "ROSEMARY CHICKEN"
.KY CHICKEN
Original recipe, c. 1991 by Carol Miller-Tutzauer.
.IH "serves 4"
.IG "1" "fryer, cut up"
.SH "Seasoning mixture:"
.IG "1 tsp" "salt"
.IG "\)12 tsp" "pepper"
.IG "1 tsp" "paprika"
 (or cayenne pepper, if preferred)
.IG "2 tsp" "dried rosemary"
crushed in palm of hand (see note, below)
.PP
.IG "4" "cloves garlic,"
minced
.IG "\)12 cup" "margarine" "100 g"
.IG "" "water"
.AB "(2 Tbls" "30 ml"
then
.AB "\)14 cup" "55 ml" )
.PH
.SK 1
Cut up chicken, if necessary. Combine seasoning mixture ingredients
and set aside. Chop garlic and set aside.
.SK 2
In a non-stick frying pan, melt the margarine over medium-high heat and
brown chicken pieces. Once browned, reduce heat to medium. Sprinkle
about half of the seasoning mix over chicken pieces, turn chicken pieces,
and sprinkle with remaining half of seasoning mix. Add garlic to pan and
saute over medium heat until garlic and rosemary are pungent (you will
smell them!).
.SK 3
Transfer chicken and pan drippings to a shallow baking dish. Rinse pan
with a bit of water (about 2 Tbls) to get drippings and pour over chicken
in baking dish. Bake (uncovered) at
.AB 350 180
for 30 minutes.
.SK 4
At end of baking time, add some water (about
.AB "\)14 cup" "55 ml"
) to baking dish and
gently shake dish back and forth (like you would pop popcorn) to make kind
of "au jus." Serve chicken with a bit of the juice drizzled on top.
.NX
This recipe can be made with any herb you like. Rosemary is best in my
opinion, but I have also made this with thyme, oregano, and tarragon. All of
these were very good.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
[e-mail]
Carol Miller-Tutzauer