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Rec.Food.Recipes Digest #124
Wed 15 May 1991

SV:   Savory Sauce for Vegetables (Brett Garrett)
SV:   Peanut Sauce for Vegetables (Brett Garrett)
SV:   Cheese Sauce without the Cheese! (Brett Garrett)
SV:   Ginger Sauce for Vegetables (Brett Garrett)
SV:   Teriyaki Sauce for Vegetables (Brett Garrett)
MV:   Teriyaki Tofu (Brett Garrett)
M:    Indonesian Chicken (Kate Atherley)
M:    Red-Eye Gravy (Carol Miller-Tutzauer)
M:    Red-Eye Gravy (David Poore)
OV:   Herb Vinegars (Carol Miller-Tutzauer)

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.RH REC.FOOD.RECIPES-#124 SAVORY-SAUCE SV "8 May 91" 1991
.RZ "SAVORY SAUCE" "Sauce for vegetables"
From the Spot Restaurant, Hermosa Beach, CA.
.IH
.IG "\(34 cup" "almond oil" "150 ml"
(or safflower oil)
.IG "\(34 cup" "water" "150 ml"
.IG "\(14 cup" "liquid aminos" "50 ml"
(I use soy sauce)
.IG "1/8 cup" "brewer's yeast" "25 ml"
.IG "\(14 tsp" "kelp"
.IG "\(14 tsp" "Spike seasoning"
[herb/vegetable salt substitute]
.IG "\(14 tsp" "basil"
.IG "1/8 tsp" "granulated garlic"
.IG "1 \(12 tsp" "lemon juice"
.IG "1 \(12 tsp" "tamari"
.IG "1 lb" "firm tofu," "500 g"
rinsed well
.PH
.SK 1
Blend everything in the food processor or blender.
.SK 2
Heat & serve.
.NX
This stuff is dee-licious on steamed veggies, and freezes okay.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
approximate measurement OK.
.WR
Brett Garrett
[e-mail]


.RH REC.FOOD.RECIPES-#124 PEANUT-SAUCE-2 SV "8 May 91" 1991
.RZ "PEANUT SAUCE" "Sauce for vegetables"
This is one of my personal favorites. I never measure anything for this, but
it always seems to come out okay, if different every time. Therefore, the
amounts given are only approximate, and the last few ingredients are optional.
.IH
.IG "\(12 cup" "peanut or almond butter"
(or maybe a little less)
.IG "2 Tbsp" "sesame oil"
.IG "3 Tbsp" "soy sauce"
.IG "3 Tbsp" "lemon juice or rice vinegar"
(juice is best)
.IG "3 Tbsp" "honey"
.IG "" "curry powder and/or coriander"
.IG "" "green onions"
.IG "" "ginger"
(fresh)
.IG "" "cilantro leaves"
.IG "" "Garlic"
.PH
.SK 1
Mix in order given.
.NX
I like to serve this over stir-fried or steamed vegies with tofu which has
been cooked with rice vinegar, soy sauce, garlic, and ginger... if the
veggies are very hot the sauce doesn't need to be heated. I find it loses
some of its flavor if it is mixed into the veggies before serving.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
no need to measure.
.WR
Brett Garrett
[e-mail]


.RH REC.FOOD.RECIPES-#124 CHEESE-SAUCE SV "8 May 91" 1991
.RZ "CHEESE SAUCE" "Cheese sauce without the cheese!"
This stuff really resembles nacho cheese sauce, at least to my vegetarian
taste buds that haven't tasted the real thing for years. It's good with
chips, veggies, or on pizza instead of cheese. I think the recipe originally
came from one of the McDougall books.
.IH
.IG "\(14 cup" "raw cashews (or cooked potato)"
.IG "2 cups" "water" "500 ml"
.IG "4 oz" "jar pimientos"
.IG "1 tsp" "salt"
(optional)
.IG "\(12 tsp" "onion powder"
.IG "\(14 cup" "brewer's yeast flakes" "60 ml"
.IG "3 Tbsp" "cornstarch"
.IG "2 Tbsp" "lemon juice"
.PH
.SK 1
Place the cashews in a blender and add just enough water to cover.
Blend at low speed until smooth. Add the remaining ingredients and
blend again until smooth.
.SK 2
Pour into a heavy saucepan and cook at medium-high heat, stirring
constantly, 7-8 minutes, until it thickens to the consistency of
nacho cheese. Serve hot.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
approximate measurement OK.
.WR
Brett Garrett
[e-mail]


.RH REC.FOOD.RECIPES-#124 GINGER-SAUCE-2 SV "8 May 91" 1991
.RZ "GINGER SAUCE" "Sauce for vegetables"
.KY CHINESE
From Gary Lee's Chinese Vegetarian Cookbook.
.PP
For some reason, I always find that this sauce makes my veggies taste
incredibly fresh... even if they're not.
.IH
.IG "1 clove" "garlic,"
mashed
.IG "3 slices" "ginger root"
-- size of a quarter (I always chop it instead)
.IG "1" "Stalk of celery"
-- peel off tough outer layer and use the leaves
.IG "\(12" "bell pepper"
.IG "\(12" "firm tomato"
.IG "1" "small onion"
.IG "2 Tbsp" "catsup"
.IG "2 Tbsp" "soy sauce"
.IG "1 tsp" "sugar"
.IG "1 cup" "water or broth"
.IG "1 tsp" "sesame oil"
.IG "1 Tbsp" "cornstarch"
.br
mixed with
.IG "3 Tbsp" "water"
.PH
.SK 1
Put 3 Tbsp oil in a wok. When hot, add garlic & ginger and cook for 5
seconds to bring out their flavors.
.SK 2
Add the rest of the ingredients (except cornstarch) and cood for 5
minutes at the boiling state.
.SK 3
Thicken with cornstarch and serve.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
approximate measurement OK.
.WR
Brett Garrett
[e-mail]


.RH REC.FOOD.RECIPES-#124 TERIYAKI-SAUC1 SV "8 May 91" 1991
.RZ "TERIYAKI SAUCE" "Sauce for vegetables"
From the SPOT restaurant, Hermosa Beach, California.
.IH
.IG "\(12 cup" "honey" "125 ml"
.IG "\(14 cup" "water" "60 ml"
.IG "\(12 cup" "tamari" "125 ml"
.IG "\(14 cup" "wine vinegar" "60 ml"
.IG "1 Tbsp" "chopped onion"
.IG "2 Tbsp" "cornstarch"
.br
mixed with
.IG "\(14 cup" "water" "60 ml"
.PH
.SK 1
Boil the honey, water, tamari, vinegar and onion together.
.SK 2
Add the cornstarch/water mixture and simmer 10 minutes.
.NX
Serve over veggies & optional "Teriyaki Tofu" (REC.FOOD.RECIPES-#124).
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
approximate measurement OK.
.WR
Brett Garrett
[e-mail]


.RH REC.FOOD.RECIPES-#124 TERIYAKI-TOFU MV "8 May 91" 1991
.RZ "TERIYAKI TOFU"
.IH
.IG "1 lb" "firm tofu, cut into cubes" "500 g"
.IG "1 Tbsp" "tamari"
.IG "1 \(12 tsp" "honey"
.IG "1/8 tsp" "garlic"
.IG "\(14 tsp" "tarragon"
.IG "\(14 tsp" "ginger"
.IG "dash" "cayenne"
.IG "2 Tbsp" "onion"
.PH
.SK 1
Bake the above for 45 minutes at
.TE 350 175
degrees.
.NX
Serve with "Teriyaki Sauce" (REC.FOOD.RECIPES-#124).
.SH RATING
.I Difficulty:
very easy.
.I Time:
1 hour.
.I Precision:
approximate measurement OK.
.WR
Brett Garrett
[e-mail]


.RH REC.FOOD.RECIPES-#124 CHICKEN-INDONE M "9 May 91" 1991
.RZ "INDONESIAN CHICKEN" "Chicken thighs with peanut sauce"
.KY INDONESIAN CHICKEN
I got this recipe from a friend, who got it from a cookbook called `The Easy
Gourmet'. It's absurdly easy, wonderfully tasty, and very colourful. Great
for dinner parties and such.
.IH "serves 3 - but adaptable as necessary"
.IG "6" "chicken thighs"
.IG "10 oz" "can chicken broth/stock"
.IG "2 tbsp" "crunchy peanut butter"
(don't substitute smooth - it just isn't the same)
.IG "2 tbsp" "oil"
(not really necessary)
.IG "2" "green onions,"
chopped
.IG "2" "tomatoes,"
seeded and chopped
.IG "1 clove" "garlic,"
crushed
.IG "pinch" "cayenne pepper,"
or to taste
.PH
.SK 1
Heat oven to
.TE 350 175
degrees Farenheit.
.SK 2
Grease a shallow baking dish, and place chicken in it.
.SK 3
Mix together the remaining ingredients, and pour over the chicken.
.SK 4
Bake until chicken is cooked, and the sauce is bubbling, approx. 40
minutes. Baste once or twice during the baking.
.NX
Serve over rice.
Don't be put off by the way the sauce looks before cooking....
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
approximate measurement OK.
.WR
Kate Atherley
[e-mail]


.RH REC.FOOD.RECIPES-#124 RED-EYE-GRAVY1 M "9 May 91" 1991
.RZ "RED-EYE GRAVY 1"
.KY PORK
Red-Eye Gravy is very easy to make:
.IH "Serves 1"
.IG "1" "slice of ham"
.PH
.SK 1
Fry a slice of good, heavily smoked country ham in your frying pan
with just the smallest bit of oil. When done, remove the ham slice.
.SK 2
There should be a "reddish-brown" substance "dried onto" the bottom of
the pan. Deglaze the pan with a bit of water. That's it, unless you
want it thickened with some flour or cornstarch....but I've never had it
that way.
.NX
Good on grits!
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
not appropriate.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#124 RED-EYE-GRAVY2 M "9 May 91" 1991
.RZ "RED-EYE GRAVY 2"
.KY PORK
.RS
As a kid I traveled a bit through out the south. One dish that I just
loved was ham, grits, and red eye gravy. It was a breakfast disk that
I think was served in the truck-stops, etc.
.RE
.PD 1
My mother used to make it as follows:
.IH
.IG "" "ham"
.IG "" "minced onion"
.IG "" "coffee"
.IG "" "flour"
.IG "" "salt and pepper"
.PH
.SK 1
Reserve the fat drippings from the ham and heat in a skillet. Add a
very small quantity of minced onion and cook until it browns.
.SK 2
Add coffee...she seems to think that its better if it's been sitting
in the pot a while, but I've made it with fresh coffee too. Cook till
it boils and then add a very small amount of flour or roux. Since
you've had it, you know it should be pretty runny (at least the way
folks in my family make it) so don't thicken too much.
.SK 3
Salt and pepper to taste (but if it's country ham it'll be plenty
salty already!) and serve.
.NX
We used to eat it over grits or biscuits.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
not appropriate.
.WR
David Poore
[e-mail]


.RH REC.FOOD.RECIPES-#124 HERB-VINEGARS OV "10 May 91" 1991
.RZ "SAVORY SAUCE" "Sauce for vegetables"
From \fIThe Herb Garden Cookbook\fR by Lucinda Hutson, Austin: Texas Monthly
Press, 1987, ISBN# 0-87719-080-1
.PH "General Directions for Making Herb Vinegars"
.SK 1
Gently rinse herbs; shake out excess moisture and allow to dry
naturally, or pat dry carefully. Remove any damaged or discolored
leaves and woody stems. Twist or wring the herbs to release their
volatile oils, and fill a clean glass gallon jar 2/3 full of the
herbs. Add other flavorings as desired (peeled garlic, dried red
chiles, citrus peel, flower petals, ginger, spices). Ginger and
garlic should be peeled and gently mashed with the back of a wooden
spoon; spices should be slightly crushed with a mortar and pestle.
.SK 2
Heat a good quality vinegar until warm to the touch, but do not allow
it to boil. Pour the vinegar over the herbs, stirring well and gently
bruising the herbs with the back of a wooden spoon. Cover with
plastic wrap or a non-metal lid, and store in a cool place for a few
weeks, stirring occasionally.
.SK 3
Strain into sterilized decorative bottles, using a non-metal funnel
and best quality paper coffee filters or double layers of cheesecloth,
taking care not to disturb sediment on the bottom of the large jar.
Place a fresh, unbruised herb branch (and/or chiles, garlic, citrus
peel, and such) into each bottle for garnish. Cork or cap bottles, and
store in a cool, drk place away from direct sunlight. Use within 6-8
months.
.SK 4
As in fine wine, sediment naturally occurs in vinegar and will not
impair flavor. Red wine vinegar and cider vinegar are apt to develop
sediment, as are herb vinegars augmented with spices. Peeled garlic
cloves will darken or discolor when left in the bottle. As you use the
vinegar, remember to remove or submerge decorative herb sprigs that are
no longer covered.
.SH "Suggested combinations:"
\fBDark Opal Basil Vinegar\fR: dark opal basil, white wine or champagne
vinegar.
.PP
\fBBasil Chile Garlic Vinegar\fR: fresh basil, peeled cloves of 2 or 3 heads
of garlic, and about 6-15 red chiles, cover with warm red wine vinegar.
.PP
\fBGingered Thai Vinegar\fR: reddish purple Thai basil,
.AB "\(12 lb" "250 g"
peeled and
sliced ginger, and 1-2 Tbls Szechuan pepper, rice wine vinegar.
.PP
\fBChive Vinegar\fR: chives (including chive blossoms), combination of other
herbs if desired, white wine vinegar.
.PP
\fBDilly Vinegar\fR: fresh dill (stems & stalks, flower heads & unripened
seeds), few teaspoons of dried dill seeds if desired, spiraled peel of 1 or 2
lemons is nice along with the peeled cloves of a head of garlic or several
chopped shallots, cover with white wine vinegar or champagne vinegar.
.PP
\fBLovely Lemon Vinegar\fR: lemon balm, lemon basil, lemon thyme, lemon
verbena, root stalks of lemon grass (sliced and slightly crushed), spiraled
peels of 2 or 3 lemons, white wine or champagne vinegar.
.PP
\fBGarden Mint Vinegar\fR: fresh mint (experiment with a combination of
mints), spiraled peels of 1 or 2 lemons and garlic may be added, white wine
vinegar or apple cider vinegar.
.PP
\fBOregano-Chile-Garlic-Vinegar\fR: fresh oregano, 2 or 3 heads of peeled
garlic, 6-15 dried red chiles, cover with red wine vinegar.
.PP
\fBTexas Cider Sage Vinegar\fR: sage leaves and only tender stems, 5 or 6
small cinnamon sticks, 1 tsp of whole allspice, and \(12 tsp whole cloves,
cover with apple cider vinegar.
.PP
\fBChinese 5 Vinegar\fR: peel & slice
.AB "\(12 lb" "250 g"
ginger; peel the cloves of 2 or 3 heads garlic, mash slightly 6 lemon-grass
stalks & slice into
.AB "1-inch" "2.5 cm"
pieces, add 12-15 dried red chiles, cover with rice wine vinegar.
.PP
\fBMediterranean Marinade\fR: oregano, basil, rosemary (remove leaves from
stems), 2 or 3 heads peeled garlic cloves, handful of dried red chile peppers,
cover with red wine vinegar.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
not appropriate.
.WR
Carol Miller-Tutzauer
[e-mail]