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Rec.Food.Recipes Digest #120
Fri 03 May 1991

M:    Stephanie's Lamb (SXJ112)
S:    Green Gravy (SXJ112)
M:    Onion Casserole (SXJ112)
M:    Warr Shu Gai (Almond Boneless Chicken) (leah)
M:    Gumbo YayYa (Carol Miller-Tutzauer)
Dol:  Frozen Chocolate Mousse (Annice Grinberg)

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.RH REC.FOOD.RECIPES-#120 LAMB-STEPHANIE M "26 Apr 91" 1991
.RZ "STEPHANIE'S LAMB"
.KY LAMB
.IH
.IG "2 lb" "Leg of lamb" "1 kg"
.IG "1 cup+" "red wine" "180 ml+"
.IG "" "pepper"
.IG "2 tsp" "sage"
.IG "" "curry powder"
.IG "" "garlic"
.IG "" "plastic cooking bag"
.IG "" "turmeric"
.IG "" "cumin"
.IG "3 Tbls" "parsley"
.IG "1" "onion"
.PH
.SK 1
To the wine, and
.AB "6 cups" "1 1/3 l"
of water add garlic slivers, thinly sliced
onion, sage, parsley and a dash of pepper.
.SK 2
Deeply prick the meat with a fork to the bone over entire surface.
Liberally (to taste) cover the meat in the remaining spices. When I do
it, the meat is a gorgeous red-orange color under
.AB "1/10 inch" "2-3 mm"
of spice...this
is spice on spice thick.
.SK 3
Place the meat in the bag pour in the liquid and let stand 24 hours (min.)
- 48 hours before cooking. Turn freq. to keep evenly coated.
.SK 4
Drain lamb and add more sage and pepper. Reserve liquid. Roast to taste
basting frequently in a shallow pan of 2/3 wine to 1/3 water about
.AB "1 inch" "3 cm"
deep,
covered with foil.
.NX
Serve with 'Green Gravy' and 'Onion Casserole'.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 mins. preparation, 1-2 days marinading + cooking time.
.I Precision:
approximate measurements.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#120 GREEN-GRAVY S "26 Apr 91" 1991
.RZ "GREEN GRAVY"
.IG "" "meat drippings"
.IG "" "whole cream"
(bother the cholesteral)
.IG "" "white wine"
.IG "" "arrowroot"
(I guess you could use \fBcornstarch\fR or \fBflour\fR)
.IG "1/2 cup" "mushroom slivers"
.IG "1/2 cup" "stock" "110 ml"
(or reserved liquid from marinade)
.IG "" "sage"
.IG "" "white pepper"
.IG "" "salt"
.PH
.SK 1
Make a cream gravy from the drippings, cream, wine and arrowroot.
.SK 2
Add the mushrooms and stock (more to taste) and liberally add some sage.
It will have a very ugly green-gold shimmer and look unappetizing until
you taste it.
.SK 3
Season with pepper and salt.
.NX
Especially good if you roast those pre-boiled little white potatoes.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 mins.
.I Precision:
approximate measurements.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#120 ONION-CASSEROL M "26 Apr 91" 1991
.RZ "ONION CASSEROLE"
.IG "" "onions"
.IG "1 cup" "beef boullion" "225 ml"
.IG "3 Tbls" "parsley"
.IG "2 tsp" "oregano"
.IG "" "tomatoes"
.IG "" "cheese"
.PH
.SK 1
Slice onions in paper thin slices (it helps to have a processor; but I've
done it tediously by hand too).
.SK 2
In a large kettle add the beef boullion to
.AB "1 cup" "225 ml"
of water, add parsley and
oregano. Cook the onions until tender and drain.
.SK 3
Layer a buttered pan 1/2 full with the drained onions. Cover with thinly
sliced cooked tomatoes, and then the entire thing with a layer of cheese
(sliced or grated). Repeat. Make sure the top is completely sealed with
cheese and bake at
.TE 350 180
of half an hour (depending on size of casserole
of course). Then raise temp when casserole is heated through until the
cheese is nicely browned and melted in center. If you are making a very
deep one, add more layers.
.SK 4
Let cool a few minutes to set and serve. Its even better reheated the next
day.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#120 CHICKEN-ALMOND M "26 Apr 91" 1991
.RZ "WARR SHU GAI" "Almond boneless chicken"
.KY CHINESE CHICKEN
Warr Shu Gai or Almond Boneless Chicken, like chop suey, is a Chinese-inspired
American dish. So far as I have been able to determine that it originated in
Detroit.
.PP
It was a favorite dish of my childhood there. Every Cantonese restaurant in
the area serves it, but I've never been able to find it outside of Michigan.
Descriptions of it to Chinese restaurant personnel elsewhere have been met
with blank stares. Has anyone else found it outside of the Detroit area?
.PP
Here's a recipe I clipped from the Detroit Free Press years ago.
.IH "(4-6 servings)"
.IG "2" "whole chicken breasts"
skinned, boned and cut in half
.IG "1/2 tsp" "salt"
.IG "1 Tbls" "dry sherry"
.SH Sauce:
.IG "4 Tbls" "cornstarch"
.IG "3 Tbls" "water"
.IG "3 cups" "chicken broth" "675 ml"
.IG "1 1/2 cups" "chopped mushrooms"
(optional)
.IG "3 Tbls" "chicken fat or butter"
.IG "2 tsp" "soy sauce"
.IG "3 tsp" "chicken bouillon granules"
.SH Batter:
.IG "3 Tbls" "cornstarch"
.IG "3 Tbls" "flour"
.IG "1/2 tsp" "baking powder"
.IG "1" "egg"
beaten
.IG "1 Tbls" "water"
.PP
.IG "" "vegetable oil"
for frying
.IG "1 cup" "shredded lettuce"
.IG "1/3 cup" "toasted, slivered almonds"
.IG "1" "green onion"
finely chopped (green and white parts)
.PH
.SK 1
Sprinkle chicken with salt and sherry. Set aside for 15 min.
.SK 2
Prepare sauce: In a small saucepan, stir together cornstarch and water
until smooth. Gradually stir in chicken broth, mushrooms (if desired),
chicken fat, soy sauce and bouillon granules. Bring the mixture to a
boil, stiring constantly. Let boil for 1 minute. Keep warm.
.SK 3
Prepare batter: Beat together cornstarch, flour, baking powder, egg and
water until smooth.
.SK 4
Coat each piece of chicken with batter. Pour vegetable oil into a large
skillet or wok to the depth of
.AB "1/2 inch" "1 cm" ;
heat to
.TE 375 190
degrees. Cook
coated chicken pieces in oil, turning once, until golden -- 5 to 7
minutes. Drain on paper towels.
.SK 5
Cut chicken diagonally into strips. Reassemble strips in chicken breast
shapes and place on a bed of shredded lettuce. Sprinkle with almonds and
green onion. Spoon sauce over chicken and serve immediately.
.NX
It's been some time since I last made this, but I recall that the batter
seemed not quite the same, but the rest is authentic. This can also be made
with duck, in which case it becomes Warr Shu Opp.
.SH RATING
.I Difficulty:
moderate.
.I Time:
30-40 mins.
.I Precision:
measure ingredients.
.WR
L.A.Z. Smith
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#120 GUMBO-YAYYA M "28 Apr 91" 1991
.RZ "GUMBO YAYYA" "chicken & andouille file gumbo"
.KY CAJUN CHICKEN
Copyright 1990 by Carol Miller-Tutzauer.
.PP
(Note: This is our own basic gumbo. It is influenced by tradition, our own
experience, and a number of classic recipes. Most notably, we must credit
Paul Prudhomme and Richard & Rima Collins. This recipe can easily be adapted
to other meats & seafoods. For example, add fresh oysters, shrimp, and chunks
of fish during the last 15 minutes of cooking for a good seafood gumbo. Make
a smoked rabbit gumbo by coating rabbit pieces with the seasoning mixture and
smoking slowly over oak, hickory, or pecan wood for 2-3 hours and use in place
of the chicken. Add diced tomatoes if you like. And for an okra gumbo, add
diced okra and omit file powder. The Cajun way is to start the gumbo, then
look to see what you have to add to it.)
.IH
.SH Meats:
.IG "1" "fryer"
cut into serving pieces
.IG "" "salt"
.IG "" "fresh cracked black pepper"
.IG "" "garlic powder"
.IG "" "cayenne pepper"
.IG "1/2 lb" "Tasso ham" "225 g"
diced (see note at end)
.IG "1 1/4 lb" "Andouille sausage" "550 g"
(see note at end)
.SH "Vegetable mixture:"
.IG "1 1/2 - 2 cups" "onions"
chopped
.IG "1/2 - 3/4 cup" "celery"
chopped
.IG "1/2 cup" "scallion tops"
cut into
.AB "1/2 inch" "1 cm"
pieces
.IG "2 Tbls" "parsley"
minced
.IG "1-2 Tbls" "garlic"
minced
.SH "Seasoning mix:"
.IG "1 tsp" "salt"
.IG "1 tsp" "fresh cracked black pepper"
.IG "1 1/4 tsp" "dried thyme"
.IG "3" "bay leaves"
(not California bay laurel)
.SH Roux:
.IG "2/3 cup" "vegetable oil" "150 ml"
.IG "1/2 cup" "flour" "50 g"
.SH "To Add to Pot:"
.IG "1 cup" "ice cold water" "225 ml"
.IG "7 cups" "chicken stock" "1.5 l"
.IG "6-10 drops" "Peychaud's bitters"
(optional)
.PH Preparation
.SK 1
Season the chicken lightly with black pepper and garlic powder and
liberally with cayenne pepper and salt, rubbing the seasonings in with
your hands (be sure to wash them when you are done!).
.SK 2
Dice the Tasso.
.SK 3
Cut about a third of the Andouille into coins and roll-cut (or dice)
the remainder.
.SK 4
Chop the vegetables; combine and set aside.
.SK 5
Mix the seasoning mixture.
.SK 6
Start the rice so it will be cooked by the time the gumbo is finished.
Once the rice has finished cooking, just leave the lid on and set aside.
It needn't be hot when added to the gumbo.
.PH Cooking:
.SK 1
In a cast iron (or heavy) dutch oven, brown the chicken pieces in
.AB "2/3 cup" "150 ml"
oil. (They need not be cooked through). Remove to paper towels to drain.
.SK 2
Make a roux with the flour. (You may either use the oil in the pan --
tastier -- or pour it off and use
.AB "2/3 cup" "150 ml"
fresh oil -- healthier. In
either case, leave the sediment in the pan.) Make the roux by heating
the oil over a medium high heat, gradually adding the flour. Once the
flour has been incorporated, lower the heat to low and stir constantly
until the roux is medium to dark brown. (The roux should end up
somewhere between the color of peanut butter & a chocolate bar -- the
darker the better. This will take from an hour to an hour and a half.
You can increase the heat to speed up the process but be very careful not
to burn the flour or to accidentally splash the roux on your arm or bare
feet -- as Frank recently did! If you smell burning, you have to throw
it out and start all over. We find slow is better, even if tiring.
However, it is hard to mess up a roux so long as you don't burn it. If
it doesn't get dark enough, your gumbo will simply be light colored
instead of dark brown.)
.SK 3
When the roux reaches the right color, add the vegetable mixture and stir
constantly for about 2 minutes. Add the Tasso and Andouille, and saute
until the vegetables are tender -- about 8 minutes, stirring often.
.SK 4
Gradually add the water, stirring vigorously. Then gradually incorporate
the stock into the mixture. (Sometimes, this mixture will appear like
glue. Just keep working at it until it loosens up.) Bring to a boil
then cut heat to a simmer.
.SK 5
While gumbo is coming to a boil, bone the chicken and cut into bite-size
pieces. Add the chicken to the simmering gumbo along with the seasoning
mix and the bitters. Simmer 45 minutes to an hour.
.SK 6
To serve, mound rice in a shallow bowl. Add gumbo to the bowls and mix
about a teaspoon file powder into the gumbo. Let sit for about 5 minutes
to allow the file powder to thicken the gumbo.
.SH "Serve with:"
.IP "Cooked rice (Uncle Ben's Converted)"
.IP "File powder"
.IP "Tobasco Sauce"
.IP "Plenty of ice cold beer (preferably Dixie)"
Keep the gumbo pot on the table because everyone will surely want more.
.SH "Miscellaneous Suggestions:"
If you think this recipe is too much trouble, it can be simplified by
eliminating the pre-frying of the chicken. Many people just cut up a chicken,
rub it with seasonings, and plop it into the pot to cook. However, if you do
this, it will take the chicken a while to cook. Another convenience is a
"prepared" roux if you can find it. It sells in the stores in New Orleans,
but everyone usually makes their own. (If you use the prepared roux, use an
amount about equal to the oil called for in the recipe for making the roux
from scratch).
.PP
Gumbo also freezes well, although the meat will fall apart somewhat. There is
also a version of gumbo called "Gumbo Z'herbes" made from 7 kinds of greens.
Remember, you are just making a stew and it starts with a roux and lots of
chopped vegetables. After that, you can add whatever you like.
.NX
Andouille is a garlicky, smoked Cajun sausage. If unavailable, substitute the
best smoked polish sausage you can find. If desired, smoke the sausage over
hickory wood for 2 hours, to more closely approximate Andouille.
.PP
Tasso is a spicy, smoky Cajun ham. If unavailable, substitute Cure 81.
Before dicing, however, coat the meat in cayenne pepper.
.SH RATING
.I Difficulty:
moderate.
.I Time:
30 mins. preparation, 1 1/2 hours cooking.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#120 MOUSSE-CHOC-5 Dol "28 Apr 91" 1991
.RZ "FROZEN CHOCOLATE MOUSSE"
.KY PARTY NO-BAKE
This is our favorite chocolate mousse recipe---easy, delicious, but fattening:
.IH "Serves 12"
.IG "4" "eggs"
at room temperature
.IG "2 cups" "powdered (icing) sugar" "250 g"
.IG "1/2 lb" "butter or margarine" "225 g"
.IG "1/2 cup" "cocoa"
.IG "1 tsp" "vanilla"
.PP
OR
.IG "1/2 tsp" "vanilla"
AND
.IG "1/2 tsp" "mint extract"
.IG "" "cookie or graham cracker crumbs"
(optional)_
.PH
.SK 1
Beat butter or margarine with the sugar and cocoa. Beat in eggs and
vanilla. Beat well. Mixture may look curdled, but that's okay.
.SK 2
Layer a 9 inch square pan with cookie crumbs (if desired). Pour chocolate
mixture over the crumbs. Sprinkle top with additional crumbs, if desired,
or garnish with nuts and/or whipped cream.
.SK 3
Refrigerate or freeze. We like the texture of the mousse best when it is
frozen. The frozen version is also nice when made in cupcake pans with
paper liners. Very attractive for a party.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins. + refrigeration time.
.I Precision:
measure ingredients.
.WR
Annice Grinberg
<[e-mail]>