From leighann@sybase.com Fri Nov 6 12:51:04 1998
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From: leighann@sybase.com (Leigh Ann Hussey)
Message-Id: <9811062049.AA10700@taliesin.sybase.com>
Subject: Re: Yum yum!
To: leighann@netcom.com (Leigh Ann Hussey)
Date: Fri, 30 Dec 1994 14:21:07 -0800 (PST)
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> Good grief, my dear, did somebody pee in your Wheaties this morning?
> Ow!
Sorry. I re-read what I'd said, and I went way overboard. Besides, New
Orleans is a valid culinary classification, and IS Cajun/Creole, and my
favorite Cajun cookbook (from whence comes the wetLeather beignet)
is exactly that.
My grapes were too sour, no wonder you were peeved. My deepest apologies.
> Sausages and seasoning meats
> (Andouille, Boudin, Chaurise, Tasso, pickled pork), etc etc.
and now my grapes are REALLY sour, because I'd _kill_ for a recipe for tasso.
In all my Louisiana cookbooks, tasso is an ingredient, with the unstated
assumption that real cooks live in civilized places where one can buy that.
(If you were to pull the recipe off the web and send it to me, I could
work on my tofu-tasso, and then I'd owe you a vegetarian jambalaya.)
I promised you my recipe for Ultimate Hushpuppies:
2 C Aunt Jemima white cornmeal (others cornmeals are neither Authentic
nor Ultimate, (but see note3, below))
3 T baking powder
1 t salt
1 t granulated garlic
2 t granulated onion or 1/2 small onion grated fine (see note2)
1 finely chopped jalapeno
1 (15 oz) can creamed corn
oil for deep frying
If too thick or too dry, add 1 egg.
Drop by spoonsful into oil heated to 375 degrees, fry until light brown and
cooked through.
Note1: For faster production, put the hushpuppy dough into a pastry bag
with about a 3/4 inch nozzle, squeeze continuous rolls of hushpuppy onto
a cutting board, slice into 3/4 to 1 inch lengths with a wetted knife, and
roll directly off the cutting board into the hot oil. CAREFUL that'll BURN.
Note2: Fresh onion makes a better hushpuppy, granulated onion makes a milder
hushpuppy for those who don't care for onions.
Note3: To make hushYuppies, substitute expensive stone ground blue corn meal.
I've gotta go, they're throwing us out and closing the building at 3:00.
Regards, and happy New Year,
Martin
Martin Golding | If there were a God,
DoD #236 | cocoa butter would be monounsaturated.
martin@plaza.ds.adp.com Portland, OR
From wetleather@onpmomma.isc-br.com Wed Sep 13 11:07:00 1995
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From: Rolland@Resonant.com (Rolland Waters)
To: Multiple recipients of list
Subject: Navajo Fry Bread
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Somebody asked a while back about recipes for Navajo Fry Bread. Here's
the one I had -- it's from Volkswagen World, if you can believe that.
Their recipe:
1 cup flour
1 teaspoon salt
1 tablespoon powdered milk
1 teaspoon baking powder
1/2 cup warm water
oil for deep frying
Sift dry ingredients, add the water. Stir with a fork till gathered
into a mass. With floured hands, pat lightly in the bowl till it is
coated with flour and sticky inside. Heat one inch oil to 350.
Cut dough in four pieces. With heavily floured hands, turn and pat
each til 1/4" thick and six to seven inches across. Deep-fry,
turning only once till gold and puffy. Drain and serve at once.
My modifications and notes:
I use milk rather than the water/powdered milk. I haven't made it in a
while, I might have used a little less milk (which would have been 1% or 2%)
and hot water to get the temperature up. I know I used less salt,
probably only 1/4 teaspoon. I also fried it in only about 1/2" oil,
which worked fine. It's best when really hot, especially with
butter and honey.
From wetleather@onpmomma.isc-br.com Mon Dec 11 18:01:54 1995
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From: martin@plaza.ds.adp.com
To: Multiple recipients of list
Subject: Re: WETLEATHER digest 2361
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> >>>>>> "Carl" == Carl Paukstis writes:
> >Carl> OK, you bread-maker experts: Rhonda wants one for Christmas.
Somebody named "flash" (New around here? Welcome aboard.) said:
> personally, i find that a kitchen aide mixer does most of the work a bread
> machine does a lot better.
Having and using both, I am qualified to speak on this issue. (I would
anyway, of course.)
Our bread machine does two things the Kitchenaid can't: It makes bread when
we're not there, and it crushes whole garlic.
The first is obvious. If one has a fairly busy or unpredictable life, being
able to throw everything together for five minutes and go away, and have
fresh baked bread on schedule, is wonderful. It's so convenient. We used
to make bread with the mixer three or four times a year, we use the bread
machine three or four times a week. We don't breakfast, so the ability to
wake up to fresh baked bread is wasted on us, but normal people who do eat
breakfast and don't get up two hours before it are likely to appreciate
the feature.
The second is more subtle. Neither the Kitchenaid nor hand kneading are as
efficient at incorporating arbitrary ingredients. Our Hitachi will blend
whole cloves of garlic neatly into a loaf of bread; the alternative is a
huge, heavy, hard to clean mortar and pestle.
Which indicates at least one needed feature, which I think they nearly all
the machines have- if you want nut or raisin bread, you _must_ have the
"add ingredients" option (the breadmaker beeps at the last possible minute
to let you know when to add stuff, so your raisins don't get pulped or your
nuts powdered).
There's another subtle effect for us, at least, in using the bread machine.
Yesterday, I made "stuffing bread": basic bread using part wheat flour,
plus sage, garlic, fresh ground black pepper, dried celery, and dried onion.
I didn't think of using turkey broth as the liquid, I'll do that next time.
There's almost no personal investment in time or energy, so one is free
to take risks one might not if one were doing it the old fashioned way.
Anybody want a recipe for Greek-style boned quail on garlic pancakes?
Ride conservatively, eat with abandon,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetleather@onpmomma.isc-br.com Tue Dec 12 20:07:37 1995
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From: martin@plaza.ds.adp.com
To: Multiple recipients of list
Subject: Re: WETLEATHER digest 2361
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I said:
> | Yesterday, I made "stuffing bread": basic bread using part wheat flour,
> | plus sage, garlic, fresh ground black pepper, dried celery, and dried
> | onion.
Dave Hastings (closet cook) asked:
> That sounds wonderful. I don't suppose you'd care to share the recipe with
> those of us who still make bread by hand? Please. Pretty please.
Since the bread machine does most of the work, we don't have to be at all
careful, so it was mostly "THIS is about right." But estimating ..thismuch..
(a half palmful) as a tablespoon, and a THISMUCH (a handful) as 1/4 C,
To the dry ingredients for your usual wheat bread, assuming 3 cups flour:
1 T rubbed sage (fresh would be better, but I'm a lazy bum and it was COLD
outside)
1 t coarse ground black pepper
2 cloves garlic, pounded to a pulp or chopped very fine
1/8 C dried celery
1/4 C dried onion, lightly crushed by hand
1/4 C dried cranberries (lightly sweetened)
It may take an extra ounce or so of water to compensate for that sucked up
by the dried stuff. If you make bread by hand you know what dough should
feel like.
If you can't find dried celery (we order ours from Pendery's), fresh may
work. You can omit the dried cranberries, but they add a nice counterpoint
to the spicy sage flavor.
I think it'd be worth substituting turkey stock for the liquid, but I'm
_particularly_ weird.
> Although I
> have to admit that my last couple of attempts failed, apparently due to lack
> of a yeast colony. Have to be more careful of water temperatature next
> time.
If you got the cookbook, you have the Official Wetleather Recipe for Lump.
Other amateurish attempts need not apply.
> "Non-food items eaten by members will be considered food items for
> purposes of reimbursement calculation..."
Precisely,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From martin@plaza.ds.adp.com Mon Jan 8 11:46:36 1996
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> Martin say:
> > (anybody need a recipe for retsina pancakes?).
> Oo, me, me!
Begin with your favorite pancake recipe (we've used a commercial mix and
my Sainted Mother's MIX, which is sort of home-made Bisquik except it uses
domestic baking powder so it doesn't make my teeth itch).
Omit any sugar.
For each cup of flour, substitute 1/4 cup retsina for whatever liquid
is recommended.
Use a dry white wine for the rest of the liquid (it occurs to me that
a chile mead would make devastating pancakes).
Make pancakes in the usual way.
To serve:
Marinate a loin of venison in red wine, vast quantities of garlic, and
some aromatic vegetables.
Drain, put the vegetables in an oiled roasting pan, oil the roast, and
roast the loin at high heat (450) until it reaches an internal temp.
of 140F. Set the loin aside.
Deglaze the roasting pan with the wine, simmer to reduce by half, strain,
add a couple of teaspoons of mordant mustard. Flame, if wished, with a
bit of strong brandy.
Slice the venison thinish, array beautifully over the pancakes, drench
with the sauce, and serve.
We've decided that retsina can be used anywhere rosemary or juniper (both
strong pine flavors) are customary.
If you leave out the sugar and leave off the syrup, a pancake is just a
limp croustade. Add wine to adjust thickness, eggs to adjust crepiness.
We've looked unsuccessfully for other recipes using retsina, and suspect
that we published the first. Perhaps not a thing to be proud of ;-)
Ride nice old motorcycles, eat weird new foods,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetladies@micapeak.com Mon May 19 09:23:37 1997
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From: Shannon Kelley
To: WetLadies Chocolate & Mischief Society
Subject: Eeeekkkkk! Hold off on the Oatmeal bread!!!
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That's what I get for posting from memory. Major screw-up if any of you tried
it this weekend. I'm sorry. Will complete appropriate penance. >:-) The butter
should be 2 tbsp, not 1/2 cup. Minor difference. :-( Also, I reduce the salt to 2
tsp. Gary's mom used 1 tbsp.
Here is the complete recipe from Gary's Mom:
Oatmeal Bread
Combine in large mixer bowl:
1 cup oats
1/2 cup brown sugar
1/2 cup whole wheat or white flour
2 tbsp butter, cut in pieces
1 tbsp salt
Pour 2 cups boiling water. Let stand until 100-110 degrees.
Soften 1 pkg (2.25 tsp) yeast in 1/2 cup warm (100-110 degree) water
Add to cooled mixture.
Gradually stir in 5 cups white flour. Should take 3-5 minutes to make
a smooth, batter-style dough.
Place in greased bowl, turning once. Put in warm spot. The top of the hot water
heater is ideal! Let rise 1.5-2 hours, until double.
Turn dough out on lightly floured board. Divide in two. Gently shape into
loaves, place in greased loaf pans, cover and let rise til double. 1-1.5 hours.
If desired, gently brush tops with milk and sprinkle lightly with oats.
Preheat oven to 350. Bake 35 minutes.
Notes:
I decrease (but don't eliminate!) the salt. Also, I've never used wheat flour for
this bread.
Makes _outstanding_ toast the next day! Yum!
I usually tuck one loaf pan into the 'fridge prior to the second rising. It will keep
pretty well for 3-4 days. Allow about 3 hours for the second rising with the
chilled dough. It doesn't rise as high, and the texture isn't as nice, but you get
fresh hot bread twice in one week with little extra effort! ;-)