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Rec.Food.Recipes Digest #159
Wed 24 Jul 1991

Mo:    Gnocchi (Gregory T. Cook)
Cl:    Chocolate-covered Pretzels (Susan Cole)
Aol:   Stuffed Artichokes (dmferrell)
SLV:   Cucumber Salad (Marcia Bednarcyk)
M:     Sauerbraten (Brenda L Aldridge)
Col:   Biscotti (Gregory T. Cook)

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.RH REC.FOOD.RECIPES-#159 GNOCCHI-3 Mo "15 Jul 91" 1991
.RZ "GNOCCHI"
.KY ITALIAN
.IH
.IG "2 lb" "baking potatoes" "900 g"
.IG "1 large" "egg"
.IG "" "flour"
.PH
.SK 1
Peel and cube the potatoes (into pieces all about the same size this way they
all cook the same). Boil the potatoes until a fork passes through easily,
don't overcook (makes 'em mushy).
.SK 2
The potatoes should be riced not mashed! A ricer, in case you don't know of
this utensil, is like a large garlic press. To the potatoes, you should add
the egg, and some flour. How much flour? I asked this question to my
mother-in-law, a transplant from northern italy, and she looked at me with an
almost blank stare ,and said "add flour until it's ready!" that means, until
the mixture gets to be like a thick bread dough.
.SK 3
You then roll the dough into small balls, and boil in salted water. To be
official, you can add a small dimple with you finger. When the Gnocchi float
to the top of the water, they are done! \fBTAKE THEM OUT!\fR Scoop them out
as they float to the top this also saves them from being mushy.
.NX
My wife's family makes these every Christmas Eve as a traditional family
dinner. We make them that night in a production line set up. Making them is
fun that way, but not as much fun as eating them.
.SH RATING
.I Difficulty:
moderate.
.I Time:
? (45 mins. - guess)
.I Precision:
no need to measure.
.WR
Gregory T. Cook
[e-mail]


.RH REC.FOOD.RECIPES-#159 PRETZELS-CHOC Cl "16 Jul 91" 1991
.RZ "CHOCOLATE-COVERED PRETZELS"
Simple but delicious.
.IH
.IG "1 bag (about 15)" "large salted pretzels"
.IG "\(12-\(34 lb" "good chocolate" "250-350 g"
-- milk, semi-sweet, or a mix of both
.SH "Special kitchen tools needed:"
.nf
.RS
double boiler
spaghetti tongs or other kitchen tongs
waxed paper
.RE
.fi
.PH
.SK 1
Cover a plate or cookie sheet with waxed paper.
.SK 2
Melt the chocolate in a double boiler (ie, in a pan over hot water). It melts
faster in smaller chunks. Stir occasionally to melt the recalcitrant bits
faster.
.SK 3
Even though the chocolate is not directly over the flame, don't let it sit too
long ofter melting or it can get dry.
.SK 4
For ease of dipping, pour the melted chocolate into a bowl just wide enough to
accommodate 1 pretzel. You might want to set this bowl in another bowl of hot
water to keep the chocolate liquid.
.SK 5
One by one, submerge the pretzels in the melted chocolate. Pull them out with
the spaghetti tongs and place them on the waxed paper. Refrigerate them to
make them harden.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins. + refrigerating time.
.I Precision:
no need to measure.
.WR
Susan Cole
[e-mail]


.RH REC.FOOD.RECIPES-#159 ARTICHOKESTUF2 Aol "16 Jul 91" 1991
.RZ "STUFFED ARTICHOKES"
This recipe is for stuffing the whole artichoke - although purists say the
only part to eat is the heart and the stem, but eating a whole stuffed
artichoke is FUN!
.IH
.IG "4 large" "artichokes"
.IG "5 cups" "fine grated dry bread crumbs" "575 g"
.IG "2 cups" "fine grated Italian hard cheese" "225 g"
(parmesan or a good goat cheese) you can add more cheese if desired
.IG "3-4 large cloves" "garlic,"
finely minced
.IG "handful" "dried basil,"
crushed
.IG "" "salt"
to taste
.IG "" "garlic salt"
to taste
.IG "" "black pepper"
to taste
.IG "1" "egg"
.IG "" "olive oil"
enough to make the mixture hold together - about
.AB "1/8-\(14 cup" "30-55 ml"
.IG "" "finely chopped onion"
optional
.PH
.SK 1
Prepare the artichokes: remove the tough lower leaves, trim the sticker on all
the outer leaves with a pair of scissors. Then, carefully pulling the leaves
open, trim the stickers on all the leaves as far into the heart and the
\fIchoke\fR as you can. Trim the stem to about
.AB "1 inch" "2.5 cm"
and rinse in cold water to remove any bits of leaves.
.SK 2
Boil for about 5 minutes in salted water, drain well and set in cold water to
cool.
.SK 3
Mix the rest of the ingredients together. Drain the artichokes well.
Beginning with the outer leaves press the stuffing into each leaf opening the
artichoke so that you can also stuff into the heart of the choke as far as
possible. The artichoke should be about double in size.
.SK 4
Place the stuffed artichokes into a heavy pot containing about
.AB "1 inch" "2.5 cm"
of water. Drizzle olive oil over all, then cover tightly and steam for about
1 \(12 - 2 hours or until very tender.
.NX
To eat the artichokes, start with the outer leaves and pull the leaf along
with the dressing over your teeth biting down hard so that you also pull off
the meat of the leaves. The leaves get more meaty as you get closer to the
heart of the choke. Save a little of the stuffing to eat with the heart and
bottom of the artichoke. My girls have always thought that eating the
artichoke was great fun and tasted great.
.PP
You can always increase the Italian seasoning to your taste in the dressing.
.SH RATING
.I Difficulty:
easy.
.I Time:
2 \(34 hours.
.I Precision:
measure ingredients.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#159 CUCUMBER-SAL-1 SLV "16 Jul 91" 1991
.RZ "CUCUMBER SALAD"
I don't know if it's German, but this is one of my favorite cucumber salads.
This is supposed to be on the very sour side.
.IH
.IG "" "cucumbers"
.IG "" "onions"
.IG "" "vinegar"
(plain old white vinegar)
.IG "pinch" "sugar"
.PH
.SK 1
Thinly slice cucumbers and onions (separate into rings).
.SK 2
Let them sit in a \fIdressing\fR of vinegar, some water, and a pinch of sugar.
(No, no amounts - as long as there's enough to cover all the cucumbers and
onions). Let sit an indefinite amount of time in the refrigerator, from 10
minutes to overnight.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins. + refrigerating time.
.I Precision:
no need to measure.
.WR
Marcia Bednarcyk
[e-mail]


.RH REC.FOOD.RECIPES-#159 SAUERBRATEN M "17 Jul 91" 1991
.RZ "SAUERBRATEN" "German pickled beef roast"
.KY BEEF GERMAN
From Jeff Smith's \fIThe Frugal Gourmet On Our Immigrant Ancestors - Recipes
You Should Have Gotten From Your Grandmother\fR.
.PP
This is one of the most famous German dishes to be found in this country. Why?
Because grandma knew that this method of curing a cheap cut of beef would
result in a lovely dinner that tasted of the \fIOld World\fR, that's why!
.IH "Serves 5-6"
.IG "4-5 lb" "beef pot roast, with bone" "~2 kg"
.SH "Marinade:"
.IG "1 \(12 cups" "red wine vinegar" "1/3 l"
.IG "1 stalk" "celery"
with leaves, chopped
.IG "\(12 cup" "water" "110 ml"
.IG "\(12 cup" "dry red wine" "110 ml"
.IG "1 medium" "onion,"
peeled and chopped
.IG "1 medium" "carrot,"
chopped
.IG "8" "black peppercorns"
.IG "4 whole" "allspice"
.IG "4 whole" "cloves"
.IG "2" "bay leaves"
.SH "To cook the meat:"
.IG "3 Tbls" "peanut oil" "50 ml"
.IG "1 medium" "onion,"
peeled and finely chopped
.IG "1 stalk" "celery,"
finely chopped
.IG "1 medium" "carrot,"
finely chopped
.IG "\(12 cup" "water" "110 ml"
.IG "\(12 cup" "red wine" "110 ml"
.IG "\(12 cup" "gingersnap crumbs"
(just crush them up!)
.SH "Garnish:"
.IG "" "chopped parsley"
.PH
.SK 1
Place the beef in a deep glass, earthenware, or stainless-steel bowl. Combine
the marinade ingredients in a medium saucepan and heat to boiling over high
heat. Cool. Pour the cool marinade over the meat, turning to coat all sides.
Cover and refrigerate 2-3 days, turning the meat several times each day.
.SK 2
3-4 hours before serving, drain the meat, reserving the marinade, and pat the
meat dry with paper towels. Heat a large saucepan. Add the oil. Add the
meat and brown on all sides, turning frequently, about 30 minutes. Remove the
meat from the pan and reserve.
.SK 3
Pour off all but
.AB "2 Tbls" "30 ml"
fat. Saute the onion, celery, and carrot in the fat until tender, about 10
minutes. Return the meat to the pan. Strain into the pan the marinade plus
.AB "\(12 cup" "110 ml"
water, discarding the marinade vegetables. Reduce the heat to low and simmer,
covered, until the meat is tender, 2 \(12 - 3 hours.
.SK 4
Remove the meat and keep warm. Remove the marrow from the bone and stir into
the sauce. Puree the liquid in the blender or food processor and strain into
pan, adding the red wine. Bring to a simmer and stir in the crumbs. Simmer,
stirring frequently, until the sauce is thickened, a few minutes.
.SK 5
Slice and arrange the meat on a heated serving platter. Serve hot with
thickened sauce. Garnish with chopped parsley.
.SH RATING
.I Difficulty:
moderate.
.I Time:
2-3 days marinading + 3-4 hours cooking.
.I Precision:
measure ingredients.
.WR
Brenda L Aldridge
ssc-bee!ssc-vax![e-mail]


.RH REC.FOOD.RECIPES-#159 BISCOTTI-1 Col "17 Jul 91" 1991
.RZ "BISCOTTI"
Here is a great recipe for Biscotti...and it is very easy too!
.IH
.IG "1 cube" "butter"
.IG "1 cup" "sugar" "200 g"
.IG "3" "eggs"
.IG "3 cups" "flour" "375 g"
.IG "3 tsp" "baking powder"
.IG "\(12 tsp" "salt"
.IG "1 med handfull" "anise seeds"
.IG "1 cup" "sliced almonds"
.IG "\(12 cup" "walnuts"
.PH
Mix all ingredients together and form into two rolls (about
.AB "2 inches" "5 cm"
wide and the length of a cookie sheet).
.SK 2
Place on a greased cookie sheet and bake at
.TE 350 180
for 30 minutes.
.SK 3
Slice the rolls into cookies, about
.AB "\(12 - \(34 inches" "1 - 2 cm"
thick, and re-bake the cookies at
.TE 300 150
for about 40 minutes, or until they are crunchy.
.NX
Try a few while they are still warm and soft...before the second baking.
.PP
Be sure to store in an air tight container. Once cooled you can dip one side
in chocolate...either semi-sweet or even regular.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Gregory T. Cook
[e-mail]