From wetleather@onpmomma.isc-br.com Wed Sep 27 12:53:02 1995
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From: Laura Gerke
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Subject: Too Good to Pass Up..
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Acorn squash soup
1 1/2 acorn squash
2 onions
4 leeks
3 or 4 carrots
30 oz chicken broth
1 cup cream
2 oz dark rum
2 tsp tarragon
1/2 tsp oregano
1/2 tsp thyme
1 tsp dill
salt and pepper to taste
butter
Stick the squash in the oven at 375 and bake till done (probably around
an hour). Slice the carrots medium-thin and simmer them in the chicken
broth. Chop the onions and saute them in butter till mostly cooked, then
add them to the broth. Slice the leeks (only go about halfway up)
and do the same with them. Add the dried spices. Take the squash out
of the oven. If you've been slow about the chopping, the squash will
be done and you can slice in half, scoop out the seeds, then scoop the
squash into the broth. If it's not done, you can either wait or else
slice it, scoop the seeds out, then separate it from the rind with
a knife and chop it into pieces; in this case, after adding the squash to
the broth, simmer it till the squash is done.
Run the soup through a food processor or blender (may take two loads),
stick it back on the stove, stir in the cream, then the rum, then simmer a few
minutes and it's done.
From wetleather@micapeak.com Thu May 8 18:00:50 1997
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From: Mark Morrissey
To: Northwest Bikers Social Mailing List
Subject: recipies, recipies
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Ang's email about the Risotto got me thinking that it is just about time
to get with the act and figure out what to cook for Saturday!
btw, who is bringing the fresh (non-stuffed) green olives, anyway?
If noone else really wants to do the risotto, I'll jump in. Sounds fun and
involves mushrooms (always a good sign) although I'm confident that *much*
more garlic will be required.
Here's a couple of things I'm toying with doing. Let me know if they
collide with anyone.
Here's a nice soup. I just included the ingredients.
0.5 cup unsalted butter (one stick)
2 large yellow onions, course chop
4 large cloves garlic, course chop
1.5 quarts quality chicken or vegetable stock
3 lbs asparagus
1 bunch fresh parsley, remove stems, chopped (1 cup)
2 medium carrots, cut to 1" pieces
8 fresh large basil leaves (type to taste)
1 tablespoon dried tarragon (fresh is better, but be careful!)
1 teaspoon sea or kosher salt (no iodine!)
1 teaspoon fresh black pepper (or white for a different taste)
pinch cayenne pepper (well, I use more than that!)
1 cup sour cream for garnish
1 large seeded tomato for garnish
You will need a food processor and sieve to make if smooth. Reserve some
asparagus tips for presentation if you desire.
------------------------------------------------------------------------
Oven roasted asparagus w/ fried capers.
The trick is to preheat the oven to 500 degrees and roast for 8 minutes.
Sprinkle with the fried capers. Use only extra virgin olive oil.
------------------------------------------------------------------------
Asparagus and Carrot Crepes
make some crepes (they aren't hard to do, but you can also buy some)
3 carrots, grated
2 tablespoons butter (not margarine!)
1 lbs asparagus
some high quality, grated Swiss cheese (or be imaginative)
satue' carrots and butter until carrots begin to brown. Add asparagus and
collk until just hot.
stuff the crepes (literally!) place seam side down, sprinkle with cheese
and broil until cheese bubbles
From wetleather@micapeak.com Thu May 8 18:46:26 1997
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Date: Thu, 8 May 1997 18:44:10 -0700
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From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: Re: recipies, recipies
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In-Reply-To: from "Mark Morrissey" at May 8, 97 05:58:11 pm
Status: RO
> btw, who is bringing the fresh (non-stuffed) green olives, anyway?
'Fresh' green olives are thoroughly inedible. Empty green olives are
pointless. We have vast quantities of green olives with something in
them, a lobster spoon suitable for excavating which can be made available.
[a soup]:
> You will need a food processor and sieve to make if smooth. Reserve some
> asparagus tips for presentation if you desire.
We have a hand blender, suitable for pulverizing in the pot.
> Oven roasted asparagus w/ fried capers.
> The trick is to preheat the oven to 500 degrees and roast for 8 minutes.
> Sprinkle with the fried capers.
This sounds nummy. How does one fry a caper? With what does one bread them?
stir fried:
Break a vast number of spears into 2 inch chunks. Toss in a HUGE overheated
wok with a bit of oil (adding water if needed) until nearly done, pour over
a half cup or so of something interesting (oyster sauce, lemon juice and
sugar, chile sambol and soy sauce), allow to heat, add 1 T cornstarch
in 2 T water to thicken, serve
Grilled:
Put asparagus in basket, spray both sides lightly with garlic oil, grill
until they look done.
Live to ride, ride to dinner,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Thu May 8 19:48:55 1997
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From: Mark Morrissey
To: Northwest Bikers Social Mailing List
Subject: Re: recipies, recipies
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On Thu, 8 May 1997 martin@plaza.ds.adp.com wrote:
> 'Fresh' green olives are thoroughly inedible. Empty green olives are
> pointless. We have vast quantities of green olives with something in
> them, a lobster spoon suitable for excavating which can be made available.
you (or at least Carol) knew that I meant non-canned or stale on-the-shelf
ones. I found some that were pickeled with hot peppers (and thus
un-stuffed) that were something more than fantastic.
> We have a hand blender, suitable for pulverizing in the pot.
I'm making the soup as I type. Far too yummy for words.
> This sounds nummy. How does one fry a caper? With what does one bread them?
heathen! run away, run away. keep the dam* breading away from the dam*
capers, will ya! shallow pan with olive oil. personally, I think some
fresh ginger helps a bit.
--mark
who has a migraine right now, dammit, and will brook no insolence...
From wetleather@micapeak.com Fri Feb 6 11:36:12 1998
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From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: Re: ramp corn shrimp bisque cookbook wanted
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In-Reply-To: <8156E4B6B988D111BE67080009EF91B00CEC70@Mail.SpectrumSignal.com> from "Marguerite Storbo" at Feb 6, 98 10:42:37 am
Status: RO
> > Speaking of which, is anybody interested in a ramp festival?
> And so, I'll bite: what it is, ramp festival? I'm sure I'm
> interested.
Ramps are the native American wild onion. They're vile strong smelly
garlicky things that'll make you socially unsuitable for days. Since
they're one of the first green edibles, they've always been feted, both
as a symbol of spring and as a healthy change of diet. A ramp festival,
obviously, is an opportunity to devour ramps in large quantities.
> > there's a pinch of saffron in our newly discovered
> > corn and shrimp bisque.
> I must beg for the recipe. I must Make Bisque. Please?
First, a warning. This is New Orleans cooking, which is entirely foreign,
not just to the rest of America, but to the rest of the world. So this
may not resemble the bisque your tastebuds are craving, but it's still
stunningly good.
>From memory (I'll make any emergency corrections this evening, if it's
not too late):
2 T minced onion
1 T minced green pepper
1 T minced celery
2 t minced garlic
3 T butter
1 can whole kernel corn (undrained)
1 can creamed corn
1/2 t savory
1/2 t crushed red pepper
pinch saffron, crushed
1 1/2 C water
1 C shrimp (the little pre-cooked guys)
1 C cream*
1/2 t salt to taste!!
Saute vegetables in butter to soften. Add everything but shrimp and cream,
bring to boil, simmer 5 minutes.
Add shrimp and cream. Reheat, but do not allow to boil.
Serve. Serves two as a meal, four as an appetizer.
------
*
The original recipe called for 1 pint half-and-half, but I thought
it was too thin. The sample I had at the restaurant was positively
gloppy; they may thicken it, they may use a creamed corn with more
loose starch, or it may have been simmering for a while. The one I
made was still much thinner than the restaurant's, but I preferred
it that way, mildly to my surprise.
!!
The recipe didn't call for salt, but I thought it needed some (their
taste is different, or, more likely, their canned corn is saltier).
Taste thoughtfully before adding; it should end up more sweet than savory.
We're boiling the Smithfield tomorrow,
Martin
Martin Golding | If you boil it, they will come.
DoD #236 BMWMOA #55952 SMTC #2 | (If they don't come, they don't eat.)
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Tue Oct 27 17:00:28 1998
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Date: Tue, 27 Oct 1998 16:50:01 -0800
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From: AnneDwife@aol.com
To: Pacific NW Motorcycle Food Forum
Subject: minestrone
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In a message dated 10/27/98 4:24:40 PM Pacific Standard Time, AnneDwife
writes:
> This is the perfect time of the year for a potfull of wonderful minestrone.
> This is my favorite receipe that I have been making for decades.
>
> 1 cup dried white navyy beans
> 2 cans(15 oz) chicken broth
> salt
>
> The day before, in a bowl, cover beans with cold water overnight. Next day,
> drain. Turn chicken broth into a 1-quart measure; add water to make 1 quart.
> Pour into 8-quart kettle with 2 more quarts water, 2 teaspoons salt and the
> beans. Bring to boiling; reduce heat and simmer covered, 1 h
>
> 1 small head cabbage
> 4 large carrots
> 2 medium potatoes
> 1 can (16oz) tomatoes
>
> Wash cabbage, and quarter; remove core with sharp knife; slice each
quarter
> thinly. Pare potatoes; slice 1/2 inch thick; cut into 1/2 inch cubes. Add to
> the soup with canned tomatoes. Cover and cook 1/2 hour longer.
>
> 2 medium onions
> 1/4 cup oil
> 1 stalk celery
> 2 zucchini
> 1 large fresh tomato
> 1/4 teaspoon pepper
> 1/4 cup parsley
> 1 cup broken thin spaghetti
>
> Peel onions, cut in half; slice thin. In 1/4 cup oil saute about 5 minutes.
> Add celery sliced thin. Clean zucchini and slice into rounds 1/4 inch . Peel
> tomato and cut into 1/2 inch cubes. Crush garlic. Add vegetables to onions
> with 1/2 teaspoons of salt and the pepper.
> Cook slowly uncovered, stirring occasionally, 20 minutes. and Add to bean
> mixture with parsley and spaghetti. Cook slowly 30 minutes.
>
> Pesto:
> 1/4 cup soft butter
> 1/4 cup grated parmesan cheese
> 1/2 cup chopped parsley
> 1 clove garlic, crushed
> 1 teaspoon dried basil
> 1/2 teaspoon dried marjoram
> 1/4 cup olive oil
> 1/4 cup chopped pinenuts or walnuts
>
> Cream ingredients in bowl with spoon or with mortar and pestle. Blen butter
> with parmesan, parsley, garlic, basil, and marjoram. Gradually add oil,
> beating constantly. Add pinenuts; mix well.
>
> Serve soup hot, topped with a spoonful of the pesto sauce. In hot weather,
> serve the soup cold, without the pesto.
>
> serves 10+
>
>
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From: AnneDwife@aol.com
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To: AnneDwife@aol.com
Subject: minestrone
Date: Tue, 27 Oct 1998 19:24:40 EST
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This is the perfect time of the year for a potfull of wonderful minestrone.
This is my favorite receipe that I have been making for decades.
1 cup dried white navyy beans
2 cans(15 oz) chicken broth
salt
The day before, in a bowl, cover beans with cold water overnight. Next day,
drain. Turn chicken broth into a 1-quart measure; add water to make 1 quart.
Pour into 8-quart kettle with 2 more quarts water, 2 teaspoons salt and the
beans. Bring to boiling; reduce heat and simmer covered, 1 h
1 small head cabbage
4 large carrots
2 medium potatoes
1 can (16oz) tomatoes
Wash cabbage, and quarter; remove core with sharp knife; slice each quarter
thinly. Pare potatoes; slice 1/2 inch thick; cut into 1/2 inch cubes. Add to
the soup with canned tomatoes. Cover and cook 1/2 hour longer.
2 medium onions
1/4 cup oil
1 stalk celery
2 zucchini
1 large fresh tomato
1/4 teaspoon pepper
1/4 cup parsley
1 cup broken thin spaghetti
Peel onions, cut in half; slice thin. In 1/4 cup oil saute about 5 minutes.
Add celery sliced thin. Clean zucchini and slice into rounds 1/4 inch . Peel
tomato and cut into 1/2 inch cubes. Crush garlic. Add vegetables to onions
with 1/2 teaspoons of salt and the pepper.
Cook slowly uncovered, stirring occasionally, 20 minutes. and Add to bean
mixture with parsley and spaghetti. Cook slowly 30 minutes.
Pesto:
1/4 cup soft butter
1/4 cup grated parmesan cheese
1/2 cup chopped parsley
1 clove garlic, crushed
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 cup olive oil
1/4 cup chopped pinenuts or walnuts
Cream ingredients in bowl with spoon or with mortar and pestle. Blen butter
with parmesan, parsley, garlic, basil, and marjoram. Gradually add oil,
beating constantly. Add pinenuts; mix well.
Serve soup hot, topped with a spoonful of the pesto sauce. In hot weather,
serve the soup cold, without the pesto.
serves 10+
3
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From wetleather@micapeak.com Sun Feb 21 20:19:22 1999
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From: jamesf@bayarea.net (Jim Franklin)
To: Northwest Bikers Social Mailing List
Subject: Zuccini-Onion Soup
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Status: RO
This is a nice soup that's better than opening a can. I was going to do it
with broccoli, but it wasn't looking so hot.
1 small or 1/2 large yellow onion
2 medium zuccini
some mushrooms (optional)
1/2 can vegetable stock
1/2 tsp basil
1/2 tsp thyme
1/2 tsp powdered ginger
Cook the onions in olive oil until they're brown and soft, about 15 minutes
on med-high heat. Slice and add zuccini, cook another 10 minutes.
Dump this into a blender when done, and start to puree. Meanwhile, deglaze
the pan with some of the vegetable stock. Pour this into the blender.
Add ginger, thyme & basil. Salt to taste. Pour into bowl.
If you want to do the mushrooms, sautee them with butter. This will
drastically affect the final taste/consistency/calorie count of the soup;
it's almost a completely different dish. Add them to the bowl.
Eat. Serves one. A bit earthy tasting, which is my vegetable equivalent of
gamey meats. Could be teh mushrooms though, I used oysters, since all I had
were that and shiitake. Great dark olive color though.
jim
From wetleather@micapeak.com Mon Feb 22 17:54:00 1999
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To: Northwest Bikers Social Mailing List
Subject: soup
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Status: RO
Seems like a soup kind of time:
Potato Leek Soup
1 large onion
the white of 3 large leeks
6 large potatoes
1 tsp. salt
1 tsp. white pepper (optional)
Dice the onion, thinly slice the leeks and brown both together with a
bit of butter or olive oil in a large sauce pan or pot (at least 4
quart). Peel and chop (pieces not too small) the potatoes. Add about 3
quarts water to the pan along with the with the potatoes, salt, and
pepper. Simmer until the potatoes are cooked, then mash the potatoes
just a little (enough to break them up but not so much as to make a
smooth soup).
Serve in a deep bowl with your favorite bread.
Good stuff.
Mark
Date: Sun, 8 Jun 2003 23:33:38 -0700
From: Mark Alpen
Reply-To: wetleather@micapeak.com
To: Northwest Bikers Social Mailing List
Subject: soup
Decided to make a big pot of soup this afternoon; the weather is shitty,
so soup sounded like a good idea.
5 large leeks
2 medium sized onions
5 or 6 medium sized potatoes
5 or 6 garlic cloves
1/2 bottle white wine
Some salt
Pour a glass of wine for the cook.
Crunch up the garlic and add to a large pot with 3 or 4 tablespoons
olive oil. Heat to brown the garlic.
Clean the leeks, slice to make 'rings' about ¼" thick, add to pot
Dice the onions into large 'dice' i.e. not too fine. Add to pot.
Sauté the leeks and onions until reduced by about half, about 10 minutes
or so. Add the half bottle of wine and allow to simmer another 10 to 15
minutes.
Peel and cut the potatoes into smallish chunks, add to pot.
Add water to cover the potatoes and simmer for about 20 minutes, or
until the potatoes are cooked and soft. Add some salt to taste, about 2
teaspoons or so.
Serve, with french bread and wine, to friends. If you're really lucky,
your honey will arrive with fresh veggies that she sautéed in butter,
and serves with a bit of cheese.
Life is good.
Mark