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Text File | 1991-11-25 | 11.9 KB | 393 lines

Rec.Food.Recipes Digest #127
Mon 20 May 1991

M:     Irish Stew (Desmond P. O'Donoghue)
Ol:    Ermine Icing (Elin C Upperco)
M:     Beef Stroganoff (james peterson)
V:     Baba Ghanouj (Mary Tabasko)
M:     Scotch Broth (J. LeBlanc, GE-Moorestown)
M:     Quick and Easy Stroganoff (Bonnie Howard)
M:     Chicken Kiev (Gerald I. Evenden)

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.RH REC.FOOD.RECIPES-#127 IRISH-STEW M "14 May 91" 1991
.RZ "IRISH STEW"
.KY BEEF
Well this is my mother's recipe for Irish Stew. The best stews are those that
are \fBthrown together\fR and therefore I am not giving accurate measures as they
don't matter anyway. I hope you can follow this recipe - I normally cook
without measurements and things work out ok.
.IH "Serves 4"
.IG "1 \(12 lbs" "steak" "700 g"
(stewing or round)
.IG "3 medium" "carrots"
.IG "3 medium" "parsnips"
.IG "\(12 cup" "pearl barley" "200 g"
.IG "" "stock or soup mixture (beef or oxtail)"
.IG "" "salt"
.IG "" "pepper"
.IG "" "mixed herbs"
.IG "8" "potatoes"
(or more if you're hungry)
.PH Method
.SK 1
Boil some water (sufficient to cover the meat and have approximately
.AB "1 inch" "2.5 cm"
left above) in a large saucepan.
.SK 2
Put in the chopped (large chunks) meat.
.SK 3
Lower heat to keep the stew simmering.
.SK 4
Put in the chopped/diced carrots and parsnips.
.SK 5
Add herbs, salt and pepper to taste.
.SK 6
Leave simmer for a while (say 20 mins).
.SK 7
Add the peeled whole potatoes and some stock/soup mixture or cornflour to
thicken,
.SK 8
Keep the mixture simmering and stir occasionally.
.SK 9
After about 1hr from start-time taste and check the potatoes.
.SK 10
If it tastes ok then its done. Remember the best stews are left on for a long
time 1 \(12 hrs or more.
.SH RATING
.I Difficulty:
very easy.
.I Time:
1 hour or whenever it tastes edible.
.I Precision:
approximate measurements.
.WR
Desmond P. O'Donoghue
[e-mail]


.RH REC.FOOD.RECIPES-#127 FROSTING-ERMIN Ol "14 May 91" 1991
.RZ "ERMINE ICING"
This makes a wonderful frosting..it has the consistency of thick whipped cream
and it's not too sweet.
.IH "Makes a generous amount for a two layer cake."
.IG "5 Tbls" "flour"
.IG "1 cup" "milk" "225 ml"
.IG "\(14 tsp" "salt"
.IG "1 cup" "butter,"
softened
.IG "1 cup" "sugar"
.IG "1 tsp" "vanilla"
.PH
.SK 1
Combine flour, milk and salt in a pan with a wire whisk. cook over a
medium heat, whisking constantly, until mixture is thick and smooth.
Cool completely.
.SK 2
When cool, beat with a blender until smooth (it will have formed a
"skin" when it cooled, that's why you beat again).
.SK 3
In a separate bowl, beat butter, sugar and vanilla until smooth. Add
cooled, and beaten flour/milk mix and beat until thick and creamy.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins. plus cooling time.
.I Precision:
measure ingredients.
.WR
Elin C Upperco
[e-mail]


.RH REC.FOOD.RECIPES-#127 STROGANOFF-2 M "15 May 91" 1991
.RZ "BEEF STROGANOFF 1"
.KY BEEF
I grew up with this, it was one of my favorite meals. I did not learn until
much later that this was *not* an authentic version, but it is very good....
.IH
.IG "2 lbs" "round steak," "1 kg"
(cut in
.AB "\(34 inch" "2 cm"
cubes)
.IG "1/3 cup" "flour" "40 g"
.IG "" "olive or veg. oil"
(for browning)
.IG "1 \(12 cups" "chopped onions"
.IG "3 Tbls" "tomato paste"
.IG "\(34 cup" "water" "165 ml"
.IG "1 cup" "sour cream" "225 ml"
.IG "1 Tbls" "Worchestershire sauce"
.IG "" "salt and pepper"
.PH
.SK 1
Cook onions in skillet over medium heat until slightly brown. Remove
and set aside.
.SK 2
Cover raw beef cubes with flour, stir until beef is coated. Brown beef
in skillet over medium heat. Add onions back in, add worchestershire,
tomato paste, water, salt and pepper. Stir, cover, and simmer over low
heat until meat is tender (aprox. 45 min.). Be sure there is enough
liquid, and more water if necessary. Sauce should be slightly
thickened from the flour and tomato paste.
.SK 3
Just before serving, remove from heat and stir in sour cream.
Serve over egg noodles.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
james peterson
[e-mail]


.RH REC.FOOD.RECIPES-#127 BABA-GHANOUJ V "15 May 91" 1991
.RZ "BABA GHANOUJ"
I got this recipe from my friend Monica Krueger. Thanks, Monica!
.IH
.IG "1" "eggplant"
 (about
.AB "1 \(14 lbs" "500 g" )
.IG "\(14 cup" "olive oil" "50 ml"
.IG "1" "clove of garlic,"
crushed
.IG "\(12 cup" "lemon juice" "100 ml"
.IG "\(14 cup" "tahini" "50 ml"
.IG "2 Tbls" "minced parsley"
.PH
.SK 1
Sprinkle the exposed meat with salt and let it drain for 30 minutes.
.SK 2
Cut the eggplant in half lengthwise and make several incisions in the
flesh.
.SK 3
Coat a baking pan with the olive oil and place the eggplant face-down
in the pan. Bake it in an oven preheated to
.TE 400 200
for about 20-30
minutes, until tender.
.SK 4
Remove the eggplant and let it cool. Then scoop out the pulp and place
it in a food-processor or blender. Discard the skin.
.SK 5
Place the garlic in the blender with the eggplant and puree. Add
alternately the lemon juice and the tahini. Finally, blend in the
parsley. Season to taste with salt and pepper if desired.
.SK 6
Chill before serving. Sprinkle with paprika to add a bit of color, if
you like. Serve with raw vegetables and toasted pita triangles.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Mary Tabasko
[e-mail]


.RH REC.FOOD.RECIPES-#127 SCOTCH-BROTH M "15 May 91" 1991
.RZ "SCOTCH BROTH WITH CORIANDER" "Thick lamb soup"
.KY LAMB
Funny you should ask for a recipe for scotch broth. I was just looking
through a recipe book (when I should have been working!) and saw a recipe for
scotch broth. (I was looking for a soup to make for dinner this weekend.) I
had never heard of it before. The book, by the way, is The Frog/Commissary
Cookbook. These are restaurants in Philadelphia owned by Steven Poses.
.PP
Let me know how it turns out. I've made a few things out of this book and
have been happy with them.
.IH "Makes 4 quarts" "Makes 3 \(12 l"
.IG "\(12 oz" "dried imported mushrooms" "15 g"
(we use Japanese dried shiitake mushrooms)
.IG "2 Tbls" "butter"
.IG "1 \(12 lbs" "boneless lamb shoulder" "700 g"
cut into
.AB "\(12 inch" "1 cm"
cubes (about
.AB "3 lbs" "1350 g"
with bone)
.IG "1" "onion,"
chopped
.IG "2 cups" "peeled, diced yellow turnips"
.AB "(\(14 inch" "(1-1.5 cm"
dice)
.IG ""1 1/3 cups" "diced carrot"
.AB "(\(14inch" "(1-1.5 cm"
dice)
.IG "\(14 cup" "thinly sliced celery"
.IG "1 tsp" "dried thyme"
.IG "2 tsp" "minced garlic"
.IG "2/3 cup" "pearl barley" "130 g"
.IG "2 \(12" "quarts water" "2.25 l"
.IG "5 tsp" "salt"
.IG "1 tsp" "pepper"
.IG "4 tsp" "ground coriander"
.IG "2 cups" "cream" "450 ml"
.IG "2 Tbls" "minced fresh coriander or parsley"
for garnish (optional)
.PH
.SK 1
Cover the dried mushrooms with warm water and let soak for \(12 hour.
Drain off liquid. Chop the mushrooms, wash well, and set aside.
.SK 2
In a
.AB "12 inch" "30 cm"
saucepan or soup pot, melt the butter. Add the lamb cubes
and brown on all sides. Remove to a plate. To the same pan, add and
brown the onions, turnips, carrots, celery, and thyme. Toward the end
of browning, add the garlic, barley, and lamb.
.SK 3
Stir in the water, salt, and pepper along with the ground coriander and
reserved mushrooms. Simmer, covered, for 1 hour and 20 minutes until
the barley is very tender.
.SK 4
Add the cream, heat just to boiling, and check the seasoning. If too
thick add milk to desired consistency. Serve garnished with the fresh
coriander or parsley (optional).
.SH RATING
.I Difficulty:
easy.
.I Time:
2 hours.
.I Precision:
measure ingredients.
.WR
Janine LeBlanc, GE-Moorestown
[e-mail]


.RH REC.FOOD.RECIPES-#127 STROGANOFF-3 M "16 May 91" 1991
.RZ "BEEF STROGANOFF 2" "Quick and easy beef Stroganoff"
.KY BEEF
.IG "1-2" "hamburgers"
.IG "1" "large onion"
.IG "2 cloves" "garlic"
(minced)
.IG "1 pk" "mushrooms"
(fresh)
.IG "1 can" "cream of chicken soup"
.IG "8 oz" "container sour cream" "225 g"
.PH
.SK 1
Brown meat and onion lightly, and add garlic.
.SK 2
Add mushrooms to meat, garlic, and onion.
.SK 3
Add soup and simmer.
.SK 4
Add sour cream just before serving. Do not let this mixture boil once
the sour cream has been added - otherwise you will ruin it.
.NX
Serve with either rice or noodles -- This recipe is very easy and quick.
By the time the rice is done in the rice cooker you will have the rest of it
done.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins.
.I Precision:
approximate measurements.
.WR
Bonnie Howard
[e-mail]


.RH REC.FOOD.RECIPES-#127 CHICKEN-KIEV M "16 May 91" 1991
.RZ "CHICKEN KIEV"
.KY CHICKEN
Chicken Kievs are a fussy thing to make and I have been known to throw a
recalcitrant supreme across the kitchen. I always take quite a few deep
breaths and think calming thoughts before starting. Also keep children and
others who do not like offensive language out of the kitchen - perhaps the
house!
.PP
But, when you cut into one of these delectable creatures and the butter spurts
out it, suddenly it all becomes worth while!
.PP
While the basic recipe is available in a number of general cook books there
are a number of things they don't tell you. Basically, this is my procedure:
.IH
.IG "" "chicken breast halves,"
boned, skinned, defatted/sinued (the number depends on the number of people)
.IG "" "salt"
.IG "" "pepper"
- freshly ground
.IG "" "scallions"
- thinly sliced
.IG "1" "egg"
- light beaten with (for a lot of Kievs use 2)
.IG "1 Tbls" "milk" "15 ml"
(double if 2 eggs used)"
.IG "" "bread crumbs"
.IG "" "flour"
.IG "" "butter"
- cold and cut into pieces about the size and shape of your little finger
.PH "Preparation procedure for each breast"
.SK 1
Between two 1 gal. heavy-duty freezer bags pound breast until quite
thin with an abalone mallet or other flat, heavy object. Careful,
do not break holes in the middle of the chicken. Work slow and
carefully!
.SK 2
When flattened, sprinkle with salt, pepper and about a tablespoon of
scallions. Place scallions near the center of the breast.
.SK 3
Place a finger of the butter in the middle of the breast and
CAREFULLY fold the chicken over the butter and roll up. Keep in mind
that you are trying to create a watertight package for the butter.
.PP
Variant: Place butter at one end of breast and roll-up breast over
the butter - folding the ends in during the process. Like a butcher
wrapping meat.
.SK 4
Coat the breast in the flour, dip in the egg mix and finally coat with
bread crumbs. This is part of the sealing process so make sure all the
little nooks and crannies are covered.
.PH "Final cooking"
.SK 1
Dependent upon size of deep fryer place 2 to 3 breasts in hot oil and
cook until slightly darker than a brown paper shopping bag.
.SK 2
Remove from fryer and cook for about 15 minutes in a
.TE 350 180
oven.
.NX
.SK 1
Keep everything as cool as possible.
.SK 2
The pounding can be do at one time, storing the pieces between wax paper in
a fridge.
.SK 3
Rolled breasts can be store in fridge also and it is probably a good idea to
do this. I always do, but usually because I do them well ahead of cooking
time.
.SK 4
Total cooking time is a matter of experience. You want to thoroughly cook the
chicken but not have them in so long that you compromise the butter sealed
inside.
.SK 5
Use of freezer bags is my idea and is *greatly* superior to the traditional
flattening between sheets of wax paper.
.SK 6
Some people used flavored butter (like garlic) or other herbs instead of or
with the scallions.
.SH RATING
.I Difficulty:
needs experiance and patience.
.I Time:
See note #4.
.I Precision:
approximate measurements.
.WR
Gerald I. Evenden
[e-mail]