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Text File | 1991-11-25 | 12.6 KB | 390 lines

Rec.Food.Recipes Digest #139
Fri 14 Jun 1991

M:    Seafood Gumbo (Clark Quinn)
Col:  Poppy Seed Cake (Brett Jones)
Col:  Poppy Seed Cake (tamar more)
Cl:   Quick Poppy Seed Cake (Elis Green Streeter)
Col:  Poppy Seed Cake (sommer)
CV:   Lemon Poppy Seed Cake (Brett Garrett)
CV:   Cold Strawberry/Banana Pie (Doris Woods)

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.RH REC.FOOD.RECIPES-#139 SEAFOOD-GUMBO M "10 Jun 91" 1991
.RZ "SEAFOOD GUMBO"
.KY FISH
Gumbo can be many things. I learned to make it using Paul Prudhomme's first
book. Other Louisiana and southern cookbooks should have it, as should Joy of
Cooking and one of Jeff Smith's (The Frugal Gourmet) books. However, as a
simple (and rough) starter:
.RS
Gumbo is a rich cajun soup, thickened either with a) okra, b) a roux, or c)
file' powder (ground sassafrass leaves). Of course, these can be combined.
.RE
I have made all types, but the easy one to make is the roux based. Pay
attention and read through before attempting, you'll need to rearrange the
steps to make it efficient.
.IH
.IG "2 Tbls" "oil" "30 ml"
.IG "2 Tbls" "flour"
.IG "1" "onoin"
diced
.IG "1" "green pepper"
diced
.IG "2-3 stalks" "celery"
diced
.IG "2 cloves" "garlic"
minced
.IG "2 tsp - 1 Tbls" "thyme"
.IG "2 tsp - 1 Tbls" "oregano"
.IG "2 tsp - 1 Tbls" "basil"
.IG "\(14-\(12 tsp" "cayenne pepper"
.IG "\(14-\(12 tsp" "black pepper"
.IG "\(14-\(12 tsp" "white pepper"
.IG "" "fresh parsley"
chopped (optional)
.IG "" "green onion"
chopped (optional)
.IG "1 Tbls" "Worcestershire sauce"
.IG "" "Tabasco"
to taste
.IG "" "meat"
\fB*\fR
.PH
.SK 1
Heat the oil in the bottom of your soup pot, then add the flour. Stir the
flour briskly and brown the roux. It's faster to do over high heat BUT
it's easier to mess it up. Prudhomme has a section on making roux that
discusses this.  Be careful to not get any on you or you'll find out why
it's called "cajun napalm". Take it off the heat if it gets too hot until
it cools down.
.SK 2
As soon as the roux is medium to dark brown (don't scorch the flour or
you'll need to start all over), throw in your diced onion, green pepper,
and celery (the sacred trinity in cajun cooking). These should stop the
roux from cooking. Stir around. The roux should have been smelling
wonderful and once these vegetables hit the roux the smell becomes almost
unbearably good. The garlic can go in now, too. Let cook till the
vegetables get soft, a couple of minutes. The heat can go to medium now
(you did the roux over high heat, being adventurous, didn't you?).
.SK 3
You prepared a seasoning mix of thyme, oregano, basil, red (cayenne)
pepper, black pepper, and white pepper that can be thrown in when the
vegetables get soft. I sometimes add sage, omit the oregano and basil,
or otherwise play with the ingredients. This is also the time to add
some fresh chopped parsley (all too often neglected) and some chopped
green onion. Both are optional, both are good. When this hits the
roux/vegetable mixture your nose will go into complete ecstasy. You
should also add the Worcestershire sauce (sp?) and Tabasco to taste.
Thyme, Wor. sauce and Tabasco are the other sacred trinity of cajun
cooking.
.SK 4
Now it's time to get to the meat of the matter (pun intended).
.RS
\fB*\fR \fIBreak:\fR Gumbo can be based on any number of things. Seafood
is classic, with shrimp, oysters, crab, or fish in any combination.
Chicken can also serve as a base. Sausage is almost mandatory, if you
can't get andouille (I can't) then a good smoked sausage will do. For
health reasons I've been using turkey sausage lately. (Turkey) Ham can
go in. I've even made a seven-steak gumbo (from Prudhomme, again). If
you're gonna add chicken, you should have browned the diced chicken in
the oil, then removed it before you made the roux. The diced chicken,
sausage, and/or ham should go in now. The seafood goes in after the
stock.
.RE
Back to the gumbo, now that you've added any meat you want, you should let
it get warm and lightly browned in the roux mixture, then it's time to add
the stock. If this is a seafood gumbo, you should use a seafood stock.
If you've crab, shrimp, or fish to add, the shells and/or bones should have
been used to make a rich stock earlier. I'm talking a redolent, aromatic
blend of celery tops, onion parts, bay leaf, etc. simmered in water and the
fish parts for at least an hour, then strained. Oyster liquor is added if
available. You'll want like four cups or so. If you're using sausage, ham,
and/or chicken, the bones of the chicken that you diced should have been
subjected to the same procedure to make a stock. The richer, the better.
You can always use some beer or wine to add more flavor. Avoid, if at all
possible, the store bought stock.
.PP
Anyways, add the four cups of stock. Or, if you want, make the
roux/vegetable mixture in a skillet and add to the already heated stock in
the soup pot. Now, if you've got them, add shrimp, crab, fish, oysters,
clams, whatever. Simmer for an hour or so.
.SK 5
Serve some rice in a bowl, ladle gumbo over it. Voila'. You can sprinkle
file' powder over as a seasoning, to taste.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour 30 mins. + time to make stock.
.I Precision:
measure ingredients.
.WR
Clark Quinn
[e-mail]


.RH REC.FOOD.RECIPES-#139 POPPYCAKE-2 Col "11 Jun 91" 1991
.RZ "POPPY SEED CAKE"
From Better Homes and Gardens "All-Time Favorite Cake & Cookie Recipes";
Copyright 1980 by Meredith Corporation, Des Moines, IA. ISBN 0-696-00620-0
Library of Congress Catalog Card Number 79-93397; page 17:
.IH "12 Servings"
.IG "1 \(12 cups" "all purpose flour" "200 g"
.IG "1 \(12 cups" "whole wheat flour" "250 g"
.IG "1/3 cup" "poppy seeds"
.IG "2 \(12 tsp" "baking soda"
.IG "\(12 tsp" "salt"
.IG "\(34 cup" "butter or margarine" "175 g"
.IG "1 \(12 cups" "honey" "335 ml"
.IG "1 tsp" "vanilla"
.IG "4" "eggs"
.IG "1 small" "banana"
mashed (1/3 cup)
.IG "\(12 cup" "buttermilk or sour milk" "110 ml"
.IG "\(12 cup" "raisins" "75 g"
.PH
.SK 1
Grease and lightly flour a
.AB "10 inch" "25 cm"
fluted tube pan.
.SK 2
Combine all purpose flour, whole wheat flour, poppy seed, baking soda and
salt.
.SK 3
Beat butter about 30 seconds. Add honey and vanilla; beat till fluffy.
.SK 4
Add eggs, one at a time, beating 1 minute after each.
.SK 5
Stir together banana and buttermilk. Add dry ingredients and buttermilk
mixture alternately to beaten mixture, beating after each addition.
.SK 6
Stir in raisins. Turn into prepared pan.
.SK 7
Bake in
.TE 350 180
oven for 50-55 minutes or till done. Cool 15 minutes
on wire rack. Remove from pan; cool thoroughly on rack. Drizzle with
powdered sugar icing if desired.
.NX
When I make poppy seed cake, I generally add some fruit flavoring to the
batter .... orange is a favorite. You can also ice with a thick fruit jam
(raspberry .... num!) if you want. Jeez ... now I want to bake one again!
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour 15 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Brett Jones
halcyon!ds![e-mail]


.RH REC.FOOD.RECIPES-#139 POPPYCAKE-3 Col "12 Jun 91" 1991
.RZ "POPPY SEED CAKE"
Poppyseed cake (from the Moosewood)
.IH
.IG "\(34 cup" "poppyseeds"
.IG "1 cup" "milk" "225 ml"
.IG "\(12 cup" "butter" "100 g"
.IG "1 cup" "brown sugar" "225 g"
.IG "3" "eggs"
.IG "\(12 cup" "flour" "55 g"
.IG "2 \(12 tsp" "baking powder"
.IG "\(12 tsp" "salt"
.IG "" "juice and peel from half a lemon"
.PH
.SK 1
Preheat over to
.TE 350 180 .
.SK 2
Heat the poppyseeds and milk to boiling point. Remove from heat and let
stand for 20 minutes while you prepare the rest of the batter.
.SK 3
Cream butter and sugar till fluffy. Separate the eggs and beat in the yolks.
Add flour, baking powder, salt, and lemon. Mix well.
.SK 4
Mix in the poppyseeds and milk. Beat the whites till stiff and fold in.
.SK 5
Bake in a greased
.AB "9x13 inch" "23x33 cm"
pan at
.TE 350 180
for 35-45 minutes or till a
toothpick comes out clean.
.NX
This cake freezes quite well and can be thawed out by just leaving out at
room temperature.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 - 1 \(14 hours.
.I Precision:
measure ingredients.
.WR
tamar more
[e-mail]

.RH REC.FOOD.RECIPES-#139 POPPYCAKE-4 Cl "12 Jun 91" 1991
.RZ "QUICK POPPY SEED CAKE"
.IH
.IG "1 box" "Yello Cake Mix"
(NOT the kind with pudding in the mix!)
.IG "1 box" "vanilla pudding mix"
.IG "1 cup" "vegetable oil" "225 ml"
.IG "1 cup" "creme sherry" "225 ml"
.IG "2 tsp" "vanilla extract"
.IG "2-2 \(14 oz" "poppy seed" "50-55 g"
.PH
.SK 1
Mix. Bake in greased tube or bundt pan at
.TE 350 180
about 1 hour.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Elisabeth Green Streeter
..uunet!ingr!b23b!jemima!elis        (UUCP)
b23b!jemima![e-mail]        (INTERNET)


.RH REC.FOOD.RECIPES-#139 POPPYCAKE-5 Cl "12 Jun 91" 1991
.RZ "POPPY SEED CAKE"
From the best cookbook in the area, "Quick and Easy Cakes" by Ruth Jolle
(Keter Publishers, Israel, you need to know Hebrew to read it):
.IH
.IG "3" "eggs"
.IG "7 oz" "margerine" "200 g"
at room temperature
.IG "1 \(34 cups" "sugar" "400 g"
.IG "3 \(12 oz" "poppy seeds" "90 g"
.IG "\(12 cup" "milk" "110 ml"
.IG "1 \(34 cups" "self-rising flour" "210 g"
.IG "2 Tbls" "brandy" "30 ml"
(optional)
.IG "1" "apple"
grated (or equivalent in chunky apple sauce)
.IG "1 tsp" "vanilla extract"
.PH
.SK 1
Preheat oven to
.TE 350 180 .
.SK 2
Mix all ingredients except for apple in food processor. Add apple,
stirring with a spoon.
.SK 3
Grease springform pan, pour mixture in pan and bake one hour.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Hillel Sommer
venus.ycc.yale.edu


.RH REC.FOOD.RECIPES-#139 POPPYCAKE-6 CV "12 Jun 91" 1991
.RZ "LEMON POPPY SEED CAKE"
This recipe was printed about a year ago in the newsletter of the Ocean Beach
(San Diego) People's Food Co-op. This is a light, not too sweet lemon cake
with a lovely snappy crunch from the poppyseeds. Makes a nice tea cake as is,
or frost with cream cheese/honey icing for a richer experience.
.IH
.IG "\(34 cup" "poppy seeds"
.IG "1/3 cup" "lemon juice" "75 ml"
.IG "3" "lemons - grated peel"
.IG "\(34 cup" "apple juice" "170 ml"
.IG "\(34 cup" "(canola) oil" "170 ml"
.IG "\(34 cup" "(pure) maple syrup" "170 ml"
.IG "3 cups" "whole wheat pastry flour" "500 g"
(I'm sure white flour is fine)
.IG "1 \(12 tsp" "baking soda"
.IG "\(34 tsp" "sea salt"
(or regular salt)
.PH
.SK 1
Mix dry ingredients.
.SK 2
Mix wet ingredients.
.SK 3
Fold gently together.
.SK 4
Pour into greased and floured
.AB "13x9x2 inch" "33x23x5 cm"
pan.
.SK 5
Bake in preheated
.TE 350 180
oven for \(12 hour or until toothpick comes clean.
.NX
I made it last week, and enjoyed it... since I don't eat dairy products, I
frosted it with a mixture of
.AB "\(12 lb" "225 g"
tofu blended in a blender with
.AB "\(14 cup" "50 g"
margarine and maple syrup, vanilla and lemon juice to taste. By the way, I
think it would be better with slightly fewer poppyseeds...
.SH RATING
.I Difficulty:
easy.
.I Time:
\(34 - 1 hours.
.I Precision:
measure ingredients.
.WR
Brett Garrett
[e-mail]


.RH REC.FOOD.RECIPES-#139 STRAW-BANA-PIE CV "12 Jun 91" 1991
.RZ "COLD STRAWBERRY/BANANA PIE"
.KY NO-BAKE
I make a strawberry/banana pie thats very simple. It is a very refreshing
summer treat!
.IH
.IG "2" "bananas"
sliced
.IG "1 \(12 qt" "strawberries" "1 1/3 l"
sliced (reserve at least 2 of the biggest ones for garnish)
.IG "" "Graham cracker crust"
.IG "" "strawberry glaze"
.PH
.SK 1
Start with the bananas and layer them on the bottom, then layer the
strawberries on top. Continue doing this until the pie is full.
.SK 2
Pour the glaze on top so it covers the pie and the fruit on the bottom is
covered. For a small pie just 1 jar of glaze for a large one 2.
.SK 3
Refrigerate for 5-6 hours. Garnish with the strawberries and serve with
whipped cream.
.SH Variation:
Add sliced Kiwi as a third layer.
.NX
To save time I usually buy the crust and the glaze. But you can get the
recipe for the crust off the back of a graham cracker box. As far as the
glaze goes maybe someone on the net has a recipe for this. I just find it
easier to use it from the store. It's mostly made of sugar. It can usually
be found next to the Strawberries.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins. + cooling time of 5-6 hours.
.I Precision:
measure ingredients.
.WR
Doris Woods
[e-mail]