From wetleather@micapeak.com Thu Jul 24 23:15:51 1997
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From: Paul Ritter
To: Northwest Bikers Social Mailing List
Subject: Re: Artichoke heart pasta sauce
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Jon Diaz asked for the recipe for the artichoke heart pasta sauce I had
at the Gather. Here it is for everybody.
Ingredients:
- Canned (not marinated!) artichoke hearts, quartered.
- Olive oil
- Flour
- Fresh parsley
Heat 1/4 cup olive oil, add 2 tsp flour and stir. Add juice from the
canned artichokes and 1/8 cup fresh parsley, chopped. (If you can't get
fresh parsley use one tablespoon dried parsley.) Cook over medium
heat for 5 minutes, stirring occasionally. The sauce should thicken some.
Add quartered artichoke hearts, simmer on low, covered, for 5-7 minutes.
Serve hot over pasta of your choice. Spagetti is good, also linguini.
From wetleather@micapeak.com Wed Aug 20 18:17:31 1997
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From: Leigh Ann Hussey
To: Northwest Bikers Social Mailing List
Subject: Re: Pierogi recipe
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In-Reply-To: <199708201839.LAA20248@netscum.com> from Luwenth the Lewd at "Aug 20, 97 11:48:47 am"
Status: RO
Luwenth say, in respect of a miscellaneous Russian dish:
> Actually, I meant the pasta wrapped potato things that one boils...
> I've also had them wrapped around saurkraut.
That would be *pelmeni* that you're talking about. Sortof a Siberian
ravioli. Here's what one Russian web page
(http://aie.riis.ru/english/culture/c-1-3-1.html) says:
Pelmeni are Russian poached pasties that have a meat
filling. When one says "pelmeni" he thinks of traditional
Siberian pelmeni. Neighbours gather after the frosts set
in for special "session" or "bees" where pelmeni are
made in quantities running into the thousands. They are
laid out on huge dough boards and carried outside to freeze,
after which they are dumped into sacks like so many pebbles
and stored away until needed.
We can not give a recipe, because to learn to cook pelmeni
it is necessary to visit Siberia.
Personally, I think that's a load of old sheeps' bollocks, myself.
I've had perfectly delightful pelmeni right here.
There's a recipe for them (in German, unfortunately) at
http://userpage.fu-berlin.de/~ulzen/mbkb/nudel.htm sortof a ways
down the page.
Here's one in English from "Tom's Recipe File" at
http://dol1.eng.sunysb.edu/tsl/staff/recip.html:
Pelmeni, from Sergey
A traditional Russian dish, pelmeni can be prepared ahead of time,
up to several weeks or months and then placed in the freezer.
Remove as many as you want and then drop into boiling water. In
Siberia, it was common to store them outside during the winter in
blocks of ice and then to break off what was needed.
Ingredients
1 kilo flour
3-4 eggs
1.5 tsp salt
200 ml water
300 gr ground beef
300 gr ground pork
1 onion grated
In a large bowl, mix the flour and the eggs. mix well. Add the salt
and water. knead the dough with a bread mixer or by hand. Add more
water as needed to get the dough to a semi-hard, but pliable shape.
Mix the meats and onion and set aside. Add any other spices you
think may be necessary.
Cut dough with a knife to get thin stripes and then roll dough
between hands to get a log about a half inch wide. Cut pieces about
one half inch or so long from the dough. Take the pieces and an a
floured surface use a rolling pin to roll the cubes into thin round
pieces. Fill the center of the dough with a portion of the meat
mixture and then fold dough over the top. Pinch sides closed and
then fold corners back around and pinch together to seal everything.
Set aside on floured surface until finished with all the pieces.
Add a small amount of salt to a pan of water on the stove and bring
to a boil. Add the Pelmeni to the boiling water and cook covered
until the dough is softened and the meat inside is cooked. 15-20
minutes. Uncooked pelmeni can be stored in the freezer for some
time and then added directly to boiling water to prepare.
The Pelmeni should be served hot and are best when a small amount
of vinegar is poured over them. The water used to boil the pelmeni
can then be consumed as a soup.
Just remember, AltaVista is Your Friend. I got 65 hits on "pelmeni"...
- EC
From wetleather@micapeak.com Thu Jan 22 12:15:26 1998
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From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: Pasta machines
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In-Reply-To: <199801221846.KAA09835@baygate.bayarea.net> from "Beth Dixon" at Jan 22, 98 11:28:53 am
Status: RO
Beth sez:
> I need to buy a pasta machine just so I can hang fresh linguini all
> over the living room. Decor one can eat.
First, given that you claim not to cook, what will you put ON your pasta?
Lasagna is baked, but even lasagna eventually can pall.
Second, don't bother with the extruders. They're barely adequate, and
for the rare occasions you want something besides spaghetti or flat
noodles, Just Buy It.
Get The Machine Atlas Marcato for when you want perfect noodles or
neatly stuffed ravioli, a spaetzle grater or potato ricer for fast
starch-with-stewlike-things, and when you don't mind Noodles with
Character, roll your own. Anybody who can make pie crust can make
pasta, but it thoroughly impresses the cog-non-scenti. You might want
to use the Marcato for semolina noodles, all that tasty gluten makes
them a bitch to roll out by hand.
Undecided between spaetzle and lumpy linguini with the paprikash,
Martin
Martin Golding | Since I ate lots of olive oil when it was bad for me,
DoD #236 | do I have to eat twice as much now to make up?
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Tue Feb 10 22:11:02 1998
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From: AnneDwife@aol.com
To: Pacific NW Motorcycle Food Forum
Subject: Re: Phad Thai recipe?
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Loughery laments:
> I haven't seen a post here yet, but...
Carl was first, but that was Before Your Time.
> Does anybody here have a good phad thai recipe? It's gotta be rice
noodles,
> shrimp, carrot cratings, peanut sauce, and other goodies, but..
"Pad thai" is more or less stir-fried noodles, so the term is about as
specific as "pasta". Which complicates finding THE recipe, but eases finding A
recipe, as one can feel completely authorized to toss nearly anything
appropriate onto one's rice noodles.
Here are recipes for pad thai and sate sauce from 'The Original Thai
Cookbook', and pad thai goong sod (noodles with shrimp) from 'The Food of
Thailand'. From these, any competent chef will be able to whip up exactly what
you desire. (And you thought plausible deniability was a _political_ term.)
Pad Thai
1/2 C vegetable oil
6 cloves garlic, finely chopped
1 C small cooked shrimp
1 T sugar
3 T fish sauce
1 1/2 T tomato ketchup
2 eggs, beaten
3/4 pound (3 hanks) rice vermicelli (sen mee) soaked in hot water for 15
minutes,
and drained.
1 C bean sprouts
garnish
1 T dried shrimp powder
2 T peanuts, coarsely ground
1/2 t dried red chilli flakes
2 green onions, finely chopped
2 T cilantro, chopped
2 limes sliced 1/8" thick
Heat the oil in a wok and fry the garlic until golden. Add the shrimp, stir-
fry until heated through. Add sugar, fish sauce and ketchup and stir until
sugar dissolves. Add the beaten eggs, letting them set slightly, then stir to
scramble. Add the noodles and toss and stir for two minutes. Reserving about 4
tablespoons of the bean sprouts, add everything, toss until the beansprouts
are barely cooked. Place on a platter with the reserved beansprouts on the
side.
Sprinkle the noodles individually with the garnish ingredients, ring the
platter with the lime slices, serve.
Sate Sauce
8 T crunchy peanut butter
1 onion, chopped
1 C thick coconut milk (hint: Use canned.)
1 T brown sugar
1 t cayenne
1 stalk lemon grass, finely chopped
1 T fish sauce
1 T dark sweet soy (hint: wing it)
Combine all ingredients and bring to a boil while stirring.
Pad Thai Goong Sod
1/2 C oil
1 T chopped garlic
1 T chopped shallots
10 oz dried rice-flour vermicelli, soaked in warm water to soften.
1 T chopped pickled white radish
1 cake hard bean curd
1 t ground dried chilies
4 T sugar
3 T fish sauce
r T tamarind juice
3 eggs
1 lb bean sprouts
bunch of chinese flat chives
1/2 cup ground roasted peanuts
1/2 banana blossom, simmered until tender (optional)
r large or jumbo shrimp, grilled
Heat 3 tablespoons oil in a wok and saute garlic and shallots. Add the noodles
and fry, turning to prevent sticking. Set aside.
Heat 3 T oil and fry the radish, bean curd, and dried chilies for two or three
minutes. Return the noodles. Add sugar, fish sauce, and tamarind juice, mix,
set aside.
Heat 2 T oil and scramble the eggs, spreading in a thin layer over the pan.
Return noodles, mix, add half the bean sprouts and chives. Sprinkle with
ground peanuts.
Serve garnished with the rest of the bean sprouts and chives, the banana
blossom, and the shrimp. (From the picture, they cut the banan blossom in thin
wedges.)
Enjoy,
Martin
From wetfood@micapeak.com Tue Apr 6 11:22:42 1999
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From: Relaena
To: Pacific NW Motorcycle Food Forum
Subject: Fusili with Bacon & Gorgonzola
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Status: RO
On those nights when you can't find anything to cook cuz you haven't been
grocery shopping in forever, sometimes amazing things can happen. Last
night turned out to be one of those lucky "stumbles." This was very fast,
and incredibly wonderful/comforting.
Fusili with Bacon and Gorgonzola
Serves 2-4, depending on hunger
10 slices of bacon, cut into 1 inch pieces
1 large red or yellow bell pepper
1 cup chopped onion
1 16-oz. package fusili pasta
1 cup grated Gorgonzola cheese
1 cup grated mozzarella cheese (fontina would have been even better)
6 tablespoons butter, cut into pieces, room temperature
1/2 package of frozen chopped spinach
1/3 cup chopped toasted walnuts
3 tablespoons chopped fresh chives
Start pasta water to boil in a large pot. Cook bacon in heavy large
skillet until crisp. Drain on paper towels. Pour off all but 3 tablespoons
of drippings, add bell pepper and onions and saute until tender. Drain fat
off peppers and onions, set veggies aside.
When water is boiling, cook pasta, about 7 minutes for al dente. The
moment pasta is done, drain quickly. Place butter into the bottom of the
same pot you cooked pasta in. Pour in half the pasta, half the cheese, the
rest of the pasta, and top with the rest of the cheese. Stir very well
until butter and cheeses melt and coat the pasta evenly.
Gently fold in spinach, bacon and sauteed peppers/onions. Top each portion
with walnuts and chives. Dinner!
Relaena
From wetfood@micapeak.com Tue Apr 6 15:14:22 1999
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From: Ellen Carrico
To: Pacific NW Motorcycle Food Forum
Subject: Re: Fusili with Bacon & Gorgonzola
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Relaena wrote:
>
> On those nights when you can't find anything to cook cuz you haven't been
> grocery shopping in forever, sometimes amazing things can happen. Last
> night turned out to be one of those lucky "stumbles." This was very fast,
> and incredibly wonderful/comforting.
1. Yum.
2. Very inspiring!
3. This reminded me of another suggestion was made to me by
Joanne Fierra this weekend. She says: cook your pasta. While it
is boiling run to the bagel shop. Buy the cream cheese with
garlic (or any other interior additions I would imagine). Run
home and take the pasta off the stove (she must live closer to
the bagel shop than I do) and drain it. Lump in some cream
cheese while the pasta is still hot and stir well as the cream
cheese melts. She suggests additions of bacon, mushrooms, pine
nuts or sun dried tomatoes if you are feeling fancy.
Ln (starving since she skipped lunch today)
From wetfood@micapeak.com Thu Aug 19 17:59:30 1999
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Re: favorite cookbooks?
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Rick challenges:
> You could try this:
> F=FCr den Teig:=20
> 500 g Mehl=20
> 5 Eier=20
> 175 ml Wasser=20
> Salz=20
For the noodles:
500 g flour
5 eggs
175 ml water
salt
> F=FCr den Rest:=20
For the rest:
> 2 EL =D6l=20
2 EL = D6l ???
> 300 g Hartk=E4se (am besten Emmentaler)=20
> (frisch gemahlener) wei=DFer Pfeffer=20
> Semmelbr=F6sel=20
> 2 mittelgro=DFe Zwiebeln=20
300 g hard cheese (Emmentaler by preference)
freshly ground white pepper
breadcrumbs
2 medium onions
> Zubereitung
Preparation
> Wie im Grundrezept beschrieben Sp=E4tzle herstellen. Man kann die Sp=E4=
> tzle,
> damit sie
> nicht kalt werden im Ofen bei ca. 80=F8C warm halten.
Prepare Spaetzle in the usual manner. Keep warm in a 175 degree oven.
> Die Zwiebeln klein
> schneiden und
> anbraten. Den K=E4se reiben. Eine Auflaufform ausfetten und mit den
> Semmelbr=F6seln
> bestreuen. Abwechselnd in Schichten Sp=E4tzle, Zwiebeln, Pfeffer, K=E4s=
> e in
> die Form
> f=FCllen. Die letzte Schicht sollte K=E4se sein. Bei ca. 180=F8C im Ofe=
> n backen
> bis der K=E4se
> verlaufen ist und eine goldgelbe Kruste hat.=20
Chop (might be dice) onions fine and fry. Grate the cheese. Grease
a springform pan, sprinkle with breadcrumbs.
Alternate layers of spaetzle, onions, pepper, cheese. The last layer
should be cheese. Bake in a 180C oven until the cheese melts and
forms a golden-yellow crust.
That sounds rather yummy, actually. Though I'm not really certain
about the breadcrumbs.
WARNING: I know knothing of German. I only escaped flunking French by
being evacuated before the finals.
Martin
Martin Golding | The most humane way to kill a lobster is to plunge it
| headfirst and upside down into a pot of boiling water.
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Wed Sep 22 12:54:09 1999
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From: "Christian (Squido) Owens"
To: Northwest Bikers Social Mailing List
Subject: RE: pasta feed - A suggestion
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> -----Original Message-----
> From: Carl Paukstis [mailto:carlp@wetleather.com]
> Sent: Wednesday, September 22, 1999 12:10 PM
> To: Northwest Bikers Social Mailing List
> Subject: Re: pasta feed
>
> I really, REALLY love the eclectic jangle of disconnected expectations
> when newbies or casual observers drop in. If we all lived near each
> other, would the town be Cicely? Or Twin Peaks?
>
Could be either as long as it was in the twilight zone......
Re menus:
Martin, may I humbly suggest the following pot intensive (now I've got some
folks attention) ideas.
3 largish pots to make 3 types of pasta. Penne, Fettucini, and Angel Hair
(we can decide later if we wanna 'make' the pasta ourselves and if so if
they're gonna be special.....)
3 largish crock pots of sauce. I suggest red, white, and green (tomatoe
base, cream/cheese base, and pesto base) (sauses can be made in advance and
kept in jars and then warmed and added to the crock pots as needed)
3 largish pans of cooked meats. I suggest meat balls, italian sausage, and
chicken seared in olive oil.
A card table filled with a variety of shredded/grated cheeses, pine nuts,
sun dried tomatoes, olives, freshly chopped basil and oregeno, etc.
People get a plate, grab pasta, sauce it, and garnish to taste. This makes
it hard for k3wl stuff like Scampi, but in the end I'll bet you every one
gets something they want...including those mutant vegan types.
Squido.....I'll help cook.....for about 1.5 hours.....
From wetfood@micapeak.com Wed Sep 22 17:46:03 1999
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Re: pasta feed
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Status: RO
Rick proposes:
> > ... Black Walnut Fettuccini with smoked duck and mushroom cream
> > sauce, topped with Asiago cheese and Duck Skin Cracklings?
> LOL! But you got part of that wrong; it has to be goat cheese
> for that True CC flavor. ;)
Real Cooks don't serve goat cheese warm.
> I'd think
> the (I can't believe I'm about to say this) structural integrity
> of the pasta would be compromised by having ground-up nutmeats
> in it. Not so?
Grind the walnuts fine (to the powder just before they paste (ie,
grind to a paste and back up two pulses)), roll the pasta thick
and lumpy (which makes for a better homemade pasta, anyway).
Live to ride, drive south for dinner,
Martin
Martin Golding DoD #236 | "Happy as a clam?"
martin@plaza.ds.adp.com | All the clams I've met were pretty steamed.
From wetfood@micapeak.com Thu Sep 30 09:25:56 1999
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From: Rick McKee
To: Pacific NW Motorcycle Food Forum
Subject: Re: pasta feed
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At 11:55 PM 9/29/99 -0700, you wrote:
>> >the (I can't believe I'm about to say this) structural integrity
>> >of the pasta would be compromised by having ground-up nutmeats
>> >in it. Not so?
>>
>> Yes....and No. Nut pieces will tear up your pasta when put through a
>> roller UNLESS you first: Roast your nuts (ya listening BB?) then, when
>> cool, process them very fine (almost a paste). The, you can add them to
>> your flour (accounting for their quantity as flour) and mix. I like to do
>> this in a food processor for liquid control. Then I work it by hand to
>> desired elasticity.
I forgot to mention, the nuts should account for about 1/5 of the flour
amount. You can go as high as 1/3 but the pasta will be very delicate (not
much gluten in nuts... ya listening BB? 8^]).
>> By the way, MY large plastic, textured cutting/PASTA board is wonderful for
>> making pasta on. 8^)
>
>Honey, if you'd ever come over here, you could have YOUR cutting
>boardS back! They're sitting back of my dish drainer, just calling
>to you! But of course, I won't let them go without you bring a
>ransom of something yummy... ;)
I know, I'm bad. I just haven't had time to do anything but make
appointments to repair my truck, work on repairing my bike, work on
repairing my mother's lanai windows, repairing my camper ...
You get the picture... no time, no time, no time, no time (the guess who).
But soon!
>> Rick Mc ...I also make a Hazelnut pasta with Cotegino Sausage & Triple
>> Sec Sauce.
>
>Hmmm! Where do you find Cogegino?
>
> - LA
Ya got to go to a real eyetalian deli or a specialty food store that will
order it for you. They make it in San Francisco (Gallo or Columbus brand,
I think). It comes in a 1 lb chub, wrapped in paper and then in plastic.
You can saute it like bulk Italian sausage or you can leave it in the
plastic, prick the plastic with a fork and boil it. Then, slice into coins
and brown.
Let me know if ya need any other info.
Rick Mc