From wetleather@onpmomma.isc-br.com Wed Oct 11 15:40:50 1995
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From: Rick.McKee@ucop.edu
To: Multiple recipients of list
Subject: Re: Squickies
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Status: RO
If you like BS, or even if you don't, try this:
1 lb BS
2 tbs butter
2 tbs raspberry vinegar
1/4 C grated asiago cheese
1 btl high quality Zinfandel wine
S&P to taste
Clean and cut BS in half. Steam until aldente. Saute in butter for
a few minutes,
add the vinegar and S&P. Sprinkle the asiago cheese on top.
If you like the BS, enjoy the wine with them.....if you don't like
the BS,
ENJOY THE WINE!
> >
> > "If it can't kill you, it isn't a sport." That's why we're cooking
> > brussels sprouts,
> >
>
From wetleather@onpmomma.isc-br.com Mon Dec 4 21:17:58 1995
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From: patl@isc-br.isc-br.com (Pat Loughery)
To: Multiple recipients of list
Subject: Vegetarian Haggis
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I'm stunned. I never thought such a thing could exist.
--- Forwarded message follows ---
Newsgroups: rec.food.veg.cooking
From: vandamk@prl.philips.co.uk (Karin van Dam)
Subject: Vegetarian Haggis
This recipe comes from the BBC vegetarian good food magazine two years ago.
This makes a pretty impressive dish. We had lots left over from this year's
Burns' night (25th of January) and made it into a plait using puff pastry. I
think the dish can do with a little spicing up, either with mustard or chiles.
Baked onions with vegetarian haggis
serves 6
6 medium unpeeled onions, trimmed
50g sunflower margarine
50g organic rolled oats
50g pinhead oatmeal
50g chopped mixed nuts
1 onion, finely chopped
100g mushrooms, finely chopped
1 carrot, finely chopped
200g can red kidney beans, drained and chopped
50g vegetable suet
1 teaspoon yeast extract
1 teaspoon ground black pepper
2 tbsp chopped mixed fresh herbs
pinch of grated nutmeg
juice of 1 lime
1 tbsp whisky
seasoning
chopped fresh chives and parsley, to garnish
Cut a slither from the bottom of each of the onions, so that they stand
upright. Cut a cross in the top about three quarters of the way down. Place in
a large pan, cover with cold water and bring to the boil. Simmer for 15
minutes, drain and refresh under cold water.
Preheat the oven to 190C/375F/gas 5. To make the haggis, melt the margarine in
a pan and add the oats, oatmeal and nuts. Cook over a hentle heat, stirring,
for about 3 minutes until toasted and golden. Transfer to a bowl.
Melt remaining margarine, add the onion, mushrooms and carrot and cook gently
for 5 minutes until softened. Stir into the toasted oat mixture with the
remaining haggis ingredients. Season.
Snip out the centre of the onions with kitchen scissors, leaving the skin and
3-4 outer layers intact. Stuff with haggis and bake for 40 minutes.
Drink plenty of whisky with this:)
Karin
--
Karin van Dam
vandamk@prl.philips.co.uk
Philips Research Laboratories
Redhill, UK
From wetleather@onpmomma.isc-br.com Tue Jan 23 09:52:07 1996
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From: martin@plaza.ds.adp.com
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Subject: Re: WETLEATHER digest 2435
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In-Reply-To: <199601220205.SAA14838@shellx> from "Leigh Ann Hussey" at Jan 21, 96 06:33:00 pm
Status: RO
LeighAnn remarked:
> To which I reply, in the time-honored words quoted by Our Very Own Fryer:
> "Salad isn't food. Salad is what food *eats*."
Credit where Credit is Due: That's a David Mather (of the David and Ariane
Mathers, adorable and hospitable Canadians both of them) original.
> The which is, of course very much on my mind these days as I nibble
> my rabbit food and grains and stuff and "eat low on the pyramid" and
> watch the pounds dissolving away...
I have committed an Unkindness. I posted a recipe for a sauce that is
basically slightly flavored butter, to a Courageous Dieter.
To make amends, here's our favorite low-on-the-food-chain recipe, from Italy:
Beans Cooked in the Manner of Small Birds
(Since it takes longer to name the recipe than to make the dish, we just
call them "Tuscan Beans"):
Pre-cooked or canned white beans
olive oil
a clove or two of garlic, mashed
a sprig of sage
two tomatoes, peeled and seeded, or a can of the same
In a tablespoon or so of olive oil, saute the garlic until lightly browned,
and remove the garlic. Add the sage and beans, saute for just a moment, then
add the tomatoes and simmer until the tomato makes a nice sauce.
Serve with rice, or maybe a few slices of broiled polenta.
> - EC, who's 12 lbs lighter than she was 2 weeks ago...
Carol and I send good thoughts and congratulations,
Martin
Martin Golding | Salad isn't _food_,
KotLQ KotSM DoD #236 SMTC #2 | Salad is what food _eats_. (Dave Mather)
martin@plaza.ds.adp.com Portland, OR
From wetladies@micapeak.com Fri Nov 1 18:52:57 1996
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From: AnneDwife@aol.com
To: WetLadies Chocolate & Mischief Society
Subject: Re: Food for Thought
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In a message dated 96-11-01 17:06:34 EST, you write:
> I'm dying to try that eggplant rec!!!!!!!!
Imam Bayildi comes out of my well used "Reader's Digest Creative Cooking"
book:
prep time : 30 minutes
cooking time : 40 minutes
Ingredients (for 6)
3 large eggplants
Salt and black pepper
Olive Oil
3 large onions
3/4 lb. tomatoes
1 clove of garlic ( give me a break )
1/2 tsp ground cinnamon
1 teaspoon sugar
1 tbsp. chopped parsley
1 tbsp. chopped pinenuts
First:
Cut off the leafy ends of the eggplants, put them in a large saucepan. Add
boiling water and cover with a lid; cook the eggplants for 10 minutes. Drain
them and plunge them into cold water for 5 minutes. Cut them in half and
scoop out the flesh, leave about 1/2 and inch of flesh in the shell (don't
sweat this instruction). Arrange the shell in a buttered baking dish and
sprinkle with salt and pepper. Pour 4 tsp of olive oil into each shell ( This
is a little overkill, today i would hit them with a spray of olive oil ).
Place the eggplant shells uncovered in a 350F oven for 30 minutes.
Next:
Peel and chop finely the onions and tomatoes.Peel and crush the garlic. Heat
2 tbsp. olive oil in a skillet. Add the onions and the garlic and saute
gently for 5 minutes. Then add the tomatoes, cinnamon, sugar, and parsley;
season to taste with salt and pepper. Continue to simmer this mixture until
the liquid is reduced by half, about 20 minutes. Chop the eggplant flesh and
add it to the skillet, with the chopped pine nuts, and cook a further 10
minutes.
Next:
Remove the eggplant shells from the oven. Stuff them with the tomatoe
mixture. Serve hot or cold, alone or with roast meat.
>..
This is a Middle Eastern recipe. It uses one of the sweet spices cinnamon, it
marries so well with the eggplant. The pine nuts should not be overlooked,
they really add to the flavor and the texture of the dish.
This book was written before the availability of the slender Japanese
eggplants, which works very well. I don't change the boiling time when I use
them. I have not tried the recipe with the new white egg shaped eggplants.
If you are fond of parsley add more, and for goodness sake more than 1 clove
of garlic. If you do use the smaller eggplants, cut down on the other
ingredients (tomatoe and onions), or expect to mound the mixture.
In the Middle East, most of the food is served at room temperature, and this
is a lovely dish done that way, also letting it stand for a while before
serving allows the flavors to meld.
>..enjoy
>..cg
From wetleather@micapeak.com Sat Dec 14 20:09:34 1996
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From: Fogobum@aol.com
To: "Northwest Bikers' Social Mailing List"
Subject: Vol au Vente
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Carol made the mistake of dropping in on Kreuger's when she went shopping on
Saturday. Kreuger's had the good fortune to have, at the time, an entire
cauliflower mushroom (it's been _years_ since we found a live one, see the
recipe in the cookbook (WRING out that credit card)). So tonight, I had to
come up with edible.food.containing.cauliflower.mushroom (fortunately for
y'all, it doesn't meet the availability requirements for cookoff ingredients
[tristate sigh of relief]).
Cauliflower Mushroom vol au vent, for two:
1/2 box puff paste (my mother used to make puff paste. Seen that job. Didn't
want it.)
1 cup stock (not too salty or otherwise strong, it gets greatly reduced)
pinch saffron
1 great fat shallot, chopped fine
1 plump clove garlic, likewise
1 T olive oil (preferably garlic)
1 T butter
1 T flour
1 cup peas
8 baby carrots, roasted (see note 1) and cut in half inch lengths
2 cups cleaned and chopped cauliflower mushroom
1/4 C grated cheese, cheddar was good, I suspect jarlsberg would be perfect.
salt (about 1/4 t)
pepper (about 1 t)
Preheat oven to 400 degrees.
Warm the stock, add the saffron, crumbled. Let steep.
Pat the puff paste smooth and square, cut in half and layer (fold, then cut
along the fold) then cut in half lengthwise to produce two 5-6 inch squares.
Make a cut a half inch in from the edge of the puff paste, about halfway
through. Bake at 400 degrees for 30 minutes or until appetizingly brown.
In the meantime, heat the butter and garlic in a midsized frying pan over
medium heat, saute the shallots for a minute or two, add the garlic, and
continue cooking until the shallots are transparent.
Add the flour, stirring to combine well. Allow to simmer for a moment, then
add the stock, allow to boil, reduce heat to low.
Five minutes before serving, add the peas and carrots, and continue to
simmer. (If it gets very dry, add additional water, or see note 2)
When the puff paste is done:
First, stir the mushroom and cheese into the sauce, cover, and remove from
heat.
Remove the puff paste cases from the baking sheet with great care and place
on the serving plates. Use a spatula to gently remove the cut-out cap and set
aside, then with a fork gently remove the wet pastry from inside the cases.
Salt and pepper the mushroom mixture to taste (I think rather more than the
usual pepper goes well with the flowery mushroom, but I've been reading a lot
of ancient recipes lately) and spool generously into the cases, put the
covers on.
Serve with a nice green salad, and roasted carrots and potatoes (note 1,
again).
Notes:
1) Quartered new potatoes and peeled baby carrots sprayed with garlic oil
take 40 minutes in a 400 degree oven.The puff paste should be put in 15
minutes after the vegetables are started. When the vegetables are done the
carrots can be added to the sauce aong with the peas, which gives about seven
minutes of gentle simmering while the puff paste is finished. When you dress
the salad is entirely up to you.
2) I'd intended to add about 1/8th cup of sherry, which I still think would
have been excellent.
3) A dash or so of tabasco, and (for people who can remember to take it out
of the freezer to defrost) a few tablespoons of pureed roast garlic would
certainly not be amiss.
Tomorrow, cauliflower mushroom paprikas (gulyas is a stew. porkolt is gravy,
paprikas is porkolt with cream or sour cream. There, your free Hungarian
lesson for today. There WILL be a quiz...)
Scuze, I gotta go get the roast garlic out of the freezer,
Martin
fogobum@aol.com Vancouver, Washington
Have dinner, will travel
From wetleather@micapeak.com Mon May 12 10:27:52 1997
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From: Angela_Barkes@ccmail.columbia.com (Angela Barkes)
To: Northwest Bikers Social Mailing List
Subject: Asparagus Feed-Success
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Status: RO
I thought the AF was a success. There was a small turnout and I don't think
that took away from the success of the party.
Hmmmm, highlights..........
Dishes:
Squid and Asparagus (Tom can elaborate on that dish, as this was his creation) I
think it lasted all of maybe 5...10 on the outside.....minutes.
Peanut sauce over Asparagus (very, very, tasty. A big hit! Thanks Rick Mc!)
Asparagus Guacamole (a little more bland than avocado, but similar flavor)
Asparagus Tomato Stir-Fry (thanks Martin for 'woking' this; as I was a chicken
to do it myself after Tom's first attempt at the wok)
Asparagus Pizza (I'm sorry I didn't have enough room to try this; but it looked
tasty!)
A wonderful Asparagus pasta dish (this was a dish that didn't last very long;
and was half gone shortly out of the oven before it was set on the table)
Martin, what was that 'to die for' dip for the asparagus that you put to my
mouth! Yum!
Also macaroni & cheese, chocolate cake, potato salad, chips and salsa helped
round out the 'real food' items.
I'm sure I'm missing a few dishes. I just know I overstuffed myself.
Good brew and _great_ company! Thanks Martin!
Angela
"Practice Makes Perfect, So Be Careful What You Practice"
angela_barkes@ccmail.columbia.com
1987 Radian "Rattle"
From wetleather@micapeak.com Mon May 12 11:01:15 1997
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From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: Re: Asparagus Feed-Success
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In-Reply-To: <37750F30.1831@ccmail.columbia.com> from "Angela Barkes" at May 12, 97 10:22:50 am
Status: RO
> I thought the AF was a success. There was a small turnout and I don't think
> that took away from the success of the party.
I _liked_ it. I got to talk to _everybody_. And nearly everybody got some
of nearly everything:
> Asparagus Tomato Stir-Fry (thanks Martin for 'woking' this...
It took me a fair amount of practice to get it right with all those BTUs.
But it's a cool trick: Somebody else slices/dices/chops/mixes/prepares,
I grab a half dozen bowls and wander outside, spend a couple of minutes
waving the spatula like I know what I'm doing, and voila- _I_ made dinner.
> Martin, what was that 'to die for' dip for the asparagus that you put to my
> mouth! Yum!
Chilli hollandaise- Add two tablespoons of chilli-garlic puree (occasionally
sold as "chile sambol") to the hollandaise recipe I just posted (which you
carefully saved, right?).
> I'm sure I'm missing a few dishes. I just know I overstuffed myself.
Mark's asparagus soup, Debb Kopp's curried chicken salad, which came
in mighty handy when Charles arrived late, injured, and asparagus-hostile.
(Despite the apparently extenuating circumstances, that was a DROP. SO,
we all wait patiently for the TELL.)
GREAT fun as usual. Thanks to everybody that came, nyah nyah to everybody
that stayed away voluntarily, and deep regrets and healing thoughts to
Katherine and Molly.
See y'all at the goat roast,
Martin
Martin Golding | "They're WEIRDOS, Fozzie,
DoD #236 BMWMOA #55952 SMTC #2 | but they're NICE weirdos." (Ms. Bear)
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Mon May 12 15:35:32 1997
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From: Tom Dietrich
To: Northwest Bikers Social Mailing List
Subject: Re: Asparagus Feed-Success
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Status: RO
At 10:22 AM 5/12/97 -0700, you wrote:
>I thought the AF was a success. There was a small turnout and I don't think
>that took away from the success of the party.
>
>Hmmmm, highlights..........
>
>Dishes:
>Squid and Asparagus (Tom can elaborate on that dish, as this was his
creation) I
>think it lasted all of maybe 5...10 on the outside.....minutes.
Well, I was being quite adventurous in attempting this dish... An
asparagus dish featuring squid, for squids was not to be resisted, even if
I hand't tried it before... And being distance challenged, I had to make
due with the markets that I knew of, rather than having my own favorites to
draw from. So, having to settle for _frozen_ squids... I guess
that I'm spoiled in having a large bay close by that it a squid breeding
ground. ;{) Second, the idea of using the wok from hell, even with the wok
ring from heck, when powered by the 2500 btu propane burner from hell,
proved to be more than I could resist. Martin, don't worry about the
ring... There is far more than enough heat available! The recipe didn't
call for a wok at all...My first attempt resulted in a noxious burned
garlic and pepper cloud that quite literally took my breath away. The
second attempt was far more successful. The delight on those lucky few that
had the opportunity to taste it made the preparation time to consumption
time ratio far more bearable. ;{> Next time, I think that 10 lbs. of
cleaned, cut squid and 5 lbs of asparagus will do for a proper WL side dish...
>
>Peanut sauce over Asparagus (very, very, tasty. A big hit! Thanks Rick Mc!)
>
>Asparagus Guacamole (a little more bland than avocado, but similar flavor)
>
>Asparagus Tomato Stir-Fry (thanks Martin for 'woking' this; as I was a
chicken
>to do it myself after Tom's first attempt at the wok)
>
>Asparagus Pizza (I'm sorry I didn't have enough room to try this; but it
looked
>tasty!)
>
>A wonderful Asparagus pasta dish (this was a dish that didn't last very
long;
>and was half gone shortly out of the oven before it was set on the table)
>
>Martin, what was that 'to die for' dip for the asparagus that you put to my
>mouth! Yum!
>
>Also macaroni & cheese, chocolate cake, potato salad, chips and salsa helped
>round out the 'real food' items.
>
>I'm sure I'm missing a few dishes. I just know I overstuffed myself.
>
>Good brew and _great_ company! Thanks Martin!
I'll second Angela's comments! Thanks Martin! (and wife ;{> )
>
>
txd
From wetleather@micapeak.com Mon Jul 7 15:02:21 1997
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From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: Re: Mercy, even for Poobah
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In-Reply-To: <2.2.32.19970707191804.0068b5ec@bayarea.net> from "Jim Franklin" at Jul 7, 97 12:22:54 pm
Status: RO
Jim remarked:
> I went to the farmer's market yesterday, and they had Shiitake mushrooms for
> $4/lb. I bought 1/2 lb, but the problem is, I don't really know what to do
> with them. Can anyone help?
Pull the stems off (they're tough (the technical term is "cartilaginous")),
and
fry them in butter and garlic
stir fry them with vegetables and garlic
simmer them in soup with a couple of cloves of garlic
brush with oil and garlic and grill them
> ALso had my first (gasp) taste of a Portabello last night.
Portobellos are a marketing phenomena. They're what all the little baby
mushrooms want to be when they grow up. It's just taken a hundred years
for the Saxon fungophobia in our collective social ancesetry to recover
from the repulsive and inescapable fact that mature Agaricus mushroom
gills turn (OH THE HORROR) black.
> From someone who
> likes mushrooms as much as I do, even *I* wonder what took me so long. I
> guess they just didn't seem like mushrooms. They are so...imposing.
The thundershowers last week brought us a final flush of Agaricus Augustus
(picture a portobello-and-a-half, with a background of rich mushroom flavor
and an overlying flavor and bouquet of almonds) mmmmmm, now THAT's a
MUSHROOM.
Toss THAT in your pasta and slurp it,
Martin
Martin Golding | Wild mushrooms are _fun_.
DoD #236 KotLQ KotSM | We've only poisoned one friend. Twice.
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Tue Jul 8 11:12:20 1997
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Subject: Re: Mercy, even for Poobah
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In-Reply-To: <2.2.32.19970707230209.0068d23c@bayarea.net> from "Jim Franklin" at Jul 7, 97 04:21:41 pm
Status: RO
I said:
> > fry them in butter and garlic
> > stir fry them with vegetables and garlic
> > simmer them in soup with a couple of cloves of garlic
> > brush with oil and garlic and grill them
Jim wondered:
> So this is one recipie, or four? ;-)
An exhaustive study of possible techniques, but no recipes.
> I was looking for something that accentuated/capitalized on the unique
> shiitake flavor.
Here's an bona fide recipe for grilling them:
Make strong garlic butter (crush 8-10 cloves of garlic to a paste,
cream 1 lb of butter, cream garlic into butter).
Grill your mushrooms gill side down until they brown around the edges,
turn, and put a pat of garlic butter in each mushroom. When that side
is done and the butter is melted into the gills, serve.
> >Portobellos are a marketing phenomena ... mature Agaricus mushroom
> >gills turn (OH THE HORROR) black.
> Oh. Interesting. How long does it take for a mushroom to get that big?
A few days at most, if the water supply is adequate. The mushroom is
already fairly complete in the egg, it does more expanding than growing
once it hatches.
> I've
> found the black part of grilled food (within reason, of course) to be the
> tasty part.
The black part of the Agaricus is the spores. But mushrooms contain a
sufficiency of complex sugars that they brown right nicely if cooked
hot and dry.
> Pasta sauce was made yesterday with the four tomatoes that were left at the
> farmers market (which, incidentally, were "ideal" for sauce according to the
> vendor. Imagine that.) and some very small button mushrooms, which probablt
> have no flavor at all, and I Was too lazy to do anything to them besides cut
> them up.
You _should_ have sauteed them in butter over high heat until they browned,
then reduced heat and tossed in a couple of minced garlics. Whether
mushrooms have a specific affinity for butter and garlic, or _everything_
is equally improved by butter and garlic, is unknown. The detailed
scientific inquiries required to determine the relative improvement
always produce suspect data, due to the red wine one is obligated to
serve with a good mushroomy tomato sauce.
Ride safe, eat dangerously,
Martin
Martin Golding | Wild mushrooms are _fun_.
DoD #236 KotLQ KotSM | We've only poisoned one friend. Twice.
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Mon Jul 21 17:58:21 1997
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From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: The other Bachelor
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Status: RO
Karolyn, the other Bachelor, stopped by on her Grand Tour of the west.
Angela organized a pub crawl Friday. We started at Bridgeport (which is
entirely the wrong brewery, but what can one do?) with a few slices of
pizza and a couple of undistinguished beers, then strolled up to the old
Portland brewery on Flanders and listened to some rather pleasant blues
and drink some really GOOD beer, while Karolyn demonstrated her darts
proficiency to Angela. (I have permission to get a dartboard; all I have
to do is figure out where to put it so neither the walls nor the dogs
get small holes in them.) Karolyn demanded sushi; we set off in search of
some, which we didn't find, but settled into the Widmer brewery at the
Heathman for a really nice ceviche, which is close, and several rather
startling desserts, accompanied by a rather delightful tangy wheat beers.
We engaged in spirited discussions about the origins of ceviche, the
nature of beer, and the necessity of chocolate (when we weren't gossiping
about all the wetleatherites of our mutual acquaintance who weren't there,
and were therefore helpless to defend themselves).
Carol drove me home, I'll let the ladies describe the fascinating hotel
they stayed in.
We'd planned a ride for Saturday, through a combination of Angela's and
my favorite roads in Clark County (which except for one loop, turned
out to be exactly the same roads). Carol and I popped out of bed bright
and early (noonish) when they showed up. I'm rusty, Karolyn is careful,
Angela is an MSF instructor (interestingly, I never think about late
apexing when I'm not riding with an MSF instructor). Except for one
missed turn on my part which forced us to go through downtown Camas,
and a construction zone on the county's part which forced us to take
one loop backwards, the riding was excellent. The otherwise unpleasant
heat was managed by the ice-cream stop halfway through the ride.
We stopped at Nature's on the way home to pick up assorted ingredients,
then set to cooking. Karolyn built a salad nicoise of truly heroic
proportions, I made a wild mushroom souffle*, we snacked on assorted
cheeses and olives.
After a quick tour through the Scotch collection (highland, island,
campbelltown, and my current most accessible favorite, Highland Park)
we each selected our favority peaty victim and retired to the hot tub.
With the hot ride, some four or five hours of cooking and eating, and
a dip in the hot tub, we slept like logs (except for Karolyn, who was
subjected to an early morning cuddle from the puppies).
Sunday Carol made waffles, Angela and Karolyn slaughtered quarts of
helpless fruit, and Karolyn demonstrated her favorite breakfast.
When a biker remarks "I like the way the sweetness of the maple syrup
plays off the tartness of the yogurt", you know you are in the presence
of wetLeather.
Fed, coffeed, and rested, Karolyn was last seen heading in the general
direction of I-5, and the other sister's place in Seattle.
Karolyn cooks well, parties decorously, and rides a Ducati. She's toying
with the idea of moving closer to civilization (where the heck IS
Alberta, anyway?), I predict the competition between the Seattle
wetLeatherites and the Portland wetLeatherites will be FIERCE.
Anybody else want to come over and cook something? I've decided it's
FUN to have other people putzing about my kitchen.
*Wild Mushroom Souffle
A souffle is a sauce, thickened with egg yolks, lightened with
egg whites, and baked. Don't Panic:
5 eggs, separated
1 C medium white sauce, made with garlic butter
1/4 C dried mushrooms (preferably Boletus Edulis), powdered
1/2 C mushrooms (Agaricus Augustus if you've got some), sliced and
sauteed in garlic butter
Preheat oven to 350 degrees. Butter the inside of a 1.5 liter souffle
dish, using garlic butter.
Add the dried mushrooms to the white sauce. Season with a couple of
dashes tabasco, a grind of pepper, 1/2 t salt, and a pinch of fines
herbes. After simmering two minutes, reduce heat as low as it will go,
whisk in 4 of the egg yolks, continue cooking for about a minute while
it thickens. Stir in the sauteed mushrooms. Set aside.
Whip five egg whites with a pinch of cream of tartar until they form firm
peaks. Stir 1/4 of the whites into the sauce to lighten, then fold the
sauce back in to the whites _gently_. Pour the mixture into the buttered
souffle dish, bake for 30-40 minutes until browned and firm (the French
prefer a runnier souffle, bake at 400 for 25 minutes or until brown).
(You'll note there's a leftover egg yolk. I shirred it in the microwave,
with a little garlic butter, a dash of tabasco, and a pinch of salt.
Cook's prerogative.)
Ride'n'cook'n'eat,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Fri Nov 7 14:08:13 1997
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From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: Re: insanity sauce
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In-Reply-To: <199711070210.SAA28860@shell9.ba.best.com> from "Leigh Ann Hussey" at Nov 6, 97 07:00:39 pm
Status: RO
> Andrea ponders:
> > How do you smoke a tomato, anyways? <
EC prompts:
> Slice in half, set each half cut-side down on the grill, set grill
> into the smoker, plug in the heating element, put pan full of woodchips
> (probably apple) on the heat, enclose all, let run until the woodchips
> are used up.
For the specific purpose of smoked tomato salsa, use a carving fork to
grill the tomato over charcoal or gas burner until the skin blackens and
splits. Let cool (duh), pull off skin, slice in half and squeeze out seeds,
(those two steps may be reversed, only slightly modifying the resulting
effort and mess), chop. Add your favorite salsa ingredients.
Grilling is only a little more work than blanching to peel the tomato, and
the resulting char/smoke flavor greatly improves the salsa. While you're
at it, grill the onions and roast four times as many garlics as you planned.
Mmmmm,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Tue Nov 11 08:51:42 1997
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From: "Tome"
To: Northwest Bikers Social Mailing List
Subject: Re: Apple and Garlic
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>The subject of garlic and apples combined does not often cross
>the lips of many serious gourmets.
I have used this combination only in marinade form. And it was apple
juice not apples that I used. However, apple juice is made from apples.
:)
I'm sure in a good marinade using garlic and apple juice you can use
apple pure (ain't got the accent mark). Apple works wonderfully in Pork
meat as I'm sure many of you already know. Also, garlic and apple work
very well with chicken.
I've also done a wonderful dish with stir fry chicken using garlic,
orange and pears.
Tome
From wetladies@micapeak.com Mon Mar 9 10:25:39 1998
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From: "Horton, Barbara"
To: WetLadies Chocolate & Mischief Society
Subject: Four Bean Chili
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Status: RO
Four Bean Chili
2/3 cup dried kidney beans
2/3 cup dried pinto beans
2/3 cup dried black beans
2/3 cup dried lima beans (I substituted white kidney beans)
2 tblsp canola oil
1 1/2 cups chopped onions (3 medium onions)
1 cup chopped green bell pepper (1 large pepper)
1 cup chopped red bell pepper (1 large pepper)
1 to 2 medium jalapeno peppers, minced
One 28-ounce can crushed tomatoes with their juice
One 28-ounce can whole tomatoes with their juice, coarsely chopped
(unless you're Angela)
2 tsp ground cinnamon
2 tsp salt
2 tsp cumin seed
1/16 to 1/4 tsp cayenne (to taste)
1 tbls paprika
1 tsp ground coriander
sour cream for garnish (optional)
chopped fresh cilantro for garnish (optional)
Rinse and sort the beans, and soak them in 8 cups of water for 6 to 8
hours or overnight.
Drain the beans, and put them in a large soup pot with 8 cups of fresh
water.
Bring the beans to a boil, reduce the heat, and simmer, partially
covered, for 1 1/2 to 2 hours, until tender but not mushy.
While the beans are cooking, heat the oil in a large skillet over medium
heat. Saute the onions, garlic, green and red peppers, and jalapenos
until soft, about 5 minutes.
When the beans are tender, stir the sauteed vegetables into the pot.
Add the crushed and whole tomatoes and their juice, the cinnamon, salt,
cumin seed, cayenne, paprika, and corieander. Stir well, and simmer for
15 to 20 minutes, stirring occaisionally.
Ladle into soup bowls, and garnish with sour cream and cilantro if you
like.
>From Beyond the Moon Cookbook by Ginny Callan.
Comments: I added a can of refried beans to thicken it, and used 2
jalapenos for double the recipe.
Barb
From wetladies@micapeak.com Mon Mar 9 17:41:41 1998
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Date: Mon, 9 Mar 1998 17:34:49 -0800
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From: "angela barkes"
To: WetLadies Chocolate & Mischief Society
Subject: Fwd: Veggie Lasagne
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Status: RO
Well, DUH!? I thought so. ;-)
> Here's the recipe:
>
> 10 Lasagne Noodles
> 2 - 10oz pkgs frozen spinach
> 1/2 C chopped onion
> 1 T oil
> 1 C grated raw carrots
> 2 C sliced raw mushrooms
> 1 can (15oz) tomato sauce
> 1 can (6oz) tomato paste
> 1/2 C chopped olives
> 1 1/2 tsp oregano
> 1 1/2 tsp Italian seasoning
> 1 tsp garlic
> pepper
> 1 C cottage cheese
> 1 C ricotta
> 1 lb sliced Mont Jack cheese
> 1/4 C grated parmesan
>
> Defrost spinach, drain well, chop into bits.
> Saute' onion in oil; add carrots & mushrooms
> Stir in tomato sauce, paste, olives, and spices. Simmer.
>
> Prepare 8-10 lasagne noodles.
>
> Layer 1/2 ea of noodles, cottage/ricotta cheese mix, spinach,
> sauce mixture and cheese. Repeat.
>
> Sprinkle with Parmesan cheese.
>
> Bake @ 375F for 30 minutes uncovered. Covered may take longer.
>
______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com
From wetfood@micapeak.com Thu May 28 17:49:16 1998
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Date: Thu, 28 May 1998 17:46:37 -0700
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From: Relaena Sindelar
To: Pacific NW Motorcycle Food Forum
Subject: Cauliflower Souffle
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Status: RO
Cauliflower Souffle
Serves 4
1 medium head cauliflower
1/4 C. butter
2 TBL flour
1 C. milk, hot
salt and pepper
1/4 C. fine white bread crumbs
3 eggs, separated
1 C. grated cheese (any yellow or white cheese does great)
Wash cauliflower, remove end stalk. Cut into quarters, divide into
florets, cook in boiling salted water JUST until tender, and drain.
Heat butter in a large pan. Add flour, stir over low heat 2 minutes.
Remove from heat. Add hot milk gradually, stir until smooth. Return to
heat, stir until boiling. Stir in about 2/3 of the bread crumbs, egg
yolks, cheese, and cauliflower; adjust seasoning to taste with salt and
pepper (I often add a dash of nutmeg Peggy Hill....). Remove from heat.
Beat egg whites until stiff. Fold into cauliflower mixture. Pour all into
greased souffle dish; sprinkle with remaining bread crumbs.
Bake in preheated 400 degree oven about 30 minutes, until well risen and
golden.
- - -
The story behind this is, years ago I suckered into some fund-raising thing
or other, involving large eyed children selling "The Encylopedia of
Creative Cooking." It was a thick book for cheap, I was a young
inexperienced cook, and despite the rather awful and outdated photography,
I was 'supporting a cause.'
As the years went by, I opened the book less and less, with exception to
one page.
So in honor of my taking this old tome to the bookstore for trade material,
I share the above recipe with you all. Frankly, it was the best that book
had to offer.
Enjoy!
Relaena
From wetfood@micapeak.com Mon Dec 28 22:09:40 1998
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From: Brian Curry
To: Pacific NW Motorcycle Food Forum
Subject: Yummy "Potatoes Supreme"
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Status: RO
I had this at a friends house for Christmas Eve dinner. It was particulary
yummy, so I asked for got the recipe. If offended by use of frozen
potatoes, I am sure they can be replaced by grated real potatoes using
either a box grater or a food processor.
Potatoe Recipe: "Potatoes Supreme"
2 lbs. frozen hashed brown potatoes
1/2 cup melted butter (1/4 lb stick)
1 tsp salt (or to your taste)
1/2 tsp pepper (or to your taste)
1/2 cup onions
2 cups grated sharp cheese
1 pint sour cream
1 can cream of chicken soup, undiluted
2 cups fresh buttered bread crumbs
Defrost potatoes & combine in large bowl with butter. Add rest of
ingredients except crumbs. Put in 3 quart buttered casserole dish. Top with
crumbs. Bake at 350 degrees for one hour.
Easy, do ahead - can be frozen.
My source: "Mac Kirkpatrick" Original, unknown by me.
Brian Curry, Deers-Slayer from the East.
From wetfood@micapeak.com Tue May 4 17:21:41 1999
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Welcome aboard
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Status: RO
Quick before all the new subscribers get bored, following today's theme
of Italian food, here is our favorite Italian recipe, which is not only
stunningly good, but (with the substitution of satisfactory canned beans)
can be made faster than spaghetti puttanesca:
Fagioli all'Uccelletto
(white beans cooked like small birds)
1 lb cooked fresh white beans (or dried beans, soaked overnight and cooked).
[The cookbook says that fresh beans should be simmered in salted water
1 1/2 hours. We used fresh shelled cranberry beans, and simmered 15 minutes]
3/4 cup olive oil
2 cloves garlic, crushed
1 sprig sage
[I've never tried it with dried sage. It's too yummy to mess with.]
14 oz can Italian peeled tomatoes
[6 Romas, peeled. Or, don't peel them. Peel isn't pretty, but it tastes fine]
salt and pepper
Heat the oil in a large pan and saute the garlic until brown. Discard the
garlic, add the beans, sage, and tomatoes. Season to taste with salt and
pepper [1/4 teaspoon salt, two dashes tobasco is good] and cook for about
20 minutes or until the sauce is thick.
Especially satisfying if you've just plucked the sprig of sage from
your rain-drenched garden,
Martin
Martin Golding | Old Ducatis never die,
Dod #236 0354 .EC | they just keep on trucking.
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Tue May 4 18:32:44 1999
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Date: Tue, 4 May 1999 18:31:53 -0700
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From: "Rob Scott"
To: Pacific NW Motorcycle Food Forum
Subject: Cooking beans (was: Welcome aboard)
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At 05:20 PM 5/4/99 -0700, Capo Martin wrote:
>
>Quick before all the new subscribers get bored, following today's theme
>of Italian food, here is our favorite Italian recipe, which is not only
>stunningly good, but (with the substitution of satisfactory canned beans)
>can be made faster than spaghetti puttanesca:
>
>
>Fagioli all'Uccelletto
>
>(white beans cooked like small birds)
>
>
>1 lb cooked fresh white beans (or dried beans, soaked overnight and
>cooked).
>
I don't know if this has been discussed before on this list, but Martin's
posting (which sounds yummy, btw) brought to mind cooking dried beans
quickly and with much better flavor than canned.
Soaking overnight is the bane of dried bean prep. My mother-in-law is
Mexican (Mexico City), and she taught me how to prepare beans quickly from
scratch by using a pressure cooker. One can have freshly cooked beans on
the table or ready for inclusion in a recipe in about 45 minutes.
Simply sort (rock removal) and rinse the beans well. I recommend at least
three rinses to remove dirt. For most packages of red, pinto or black
beans I use approximately the amount of water recommended on the package
for their soaking instructions. Trying this a few times will give you an
idea about how much water you may like to include. If you plan to mash the
beans you may wish to use a bit less water. One may include a bit of salt
or seasonings in the cooker and may add sliced onions for a Mexican-style
prep. I once even cooked a batch of beans in boullion for an interesting
flavor.
Put the top on the pressure cooker, heat on high burner until full
pressurization, then turn the burner down to low or medium low (YSMV, your
stove may vary) until there is just a bit of steam exiting the normal vent
cap. Cook approximately 45 minutes for red, black or pinto beans. This
method works well with lentils and other smaller grains but cooking times
will be less.
May the bean be with you.
Rob
If I live and be well, I'll see you tommorrow. If not, I'll see you on
Thursday. (Said frequently by poet Myra Shapiro's Mother)
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Rob Scott, mailto:rob@unixguy.com
Langley, Washington on Whidbey Island (a suburb with a moat)
Head UNIX Systems Wrangler for Alaska Airlines
From wetfood@micapeak.com Fri May 14 09:29:34 1999
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Indian rice
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from The Complete Asian Cookbook:
Parsi Pilau (Spiced Rice parsi style)
2 1/2 C long grain rice
1/2 teaspoon saffron strands
2 T boiling water
2 T ghee
4 cardomom pods, bruised
1 small cinnamon stick
4 whole cloves
10 black peppercorns
4 C hot water
2 1/2 t salt
rind of 1 orange, finely grated
2 T sultanas
2 T blanched sliced almonds
2 T blanched halved pistachios
Soak saffron in boiling water for 10 minutes [Me: I always crush the
strands with my fingers before adding them to liquids]. Heat ghee
in heavy saucepan and gently fry cardamom, cinnamon, cloves, and
peppercorns for 2 minutes. Add rice and continue stirring and frying
for 2 or 3 minutes. Add hot water, salt, soaked saffron strands and
liquid, orange rind. Stir well and bring quickly to the boil, then
turn heat very low, cover tightly and cook for 20 minutes. At end of this
time scatter sultanas over surface of rice, replace lid and
continue cooking for 5 minutes longer. Serve garnished with almonds
and pistachios.
Kesar Pilau (saffron and lemon sweet pilau)
1 T ghee
6 cardamom pods, bruised
4 whole cloves
1 small stick cinnamon
1 1/4 C long grain rice
2 C hot water
1/4 C lemon juice
1 T sugar
1 t salt
1/4 t saffron strands
2 T very hot water
Heat ghee in a heavy sauce pan and fry cardamom pods, cloves and
cinnamon for 3 minutes. Add rice and fry, stirring, for 4 or 5 minutes
over low heat. Add water, lemon jice, sugar and salt, stir well and
bring to the boil over high heat. Turn heat low, cover and cook 10
minutes. Meanwhile pour hot water over saffron strands and allow to
soak for 5 minutes. Press the strands between your fingers to extract
as much color as possible. At end of the 10 minutes lift lid of pan
and sprinkle saffron water and strands over the rice. Do not stir.
Replace lid and cook for a further 10 minutes. Uncover, allow steam
to escape for a few minutes, remove whole spices. Fluff rice gently
with fork before serving.
from An Invitation to Indian Cooking, Madhur Jaffrey
2 t loosely packed saffron, toasted in a dry pan and crumbled
2 T milk
1 t salt
2 C long grain rice
4 T butter
Preheat oven to 300
Soak saffron in warm milk
Fill a 4 quart pot with about 13 cups water. Add the salt and bring
to a boil.
Meanwhile, wash and drain the rice in a colander.
When the water is boiling, put the rice in it and bring to a second
boil. Boil rapidly for exactly 5 minutes.
Drain the rice in a colander.
Put the rice in an ovenproof dish. Pour the saffron milk over it in
streaks. Cut the butter into 4 patties and place over the rice. Now
cut a piece of aluminum foil 2 inches larger than the rim of the dish.
Place foil on top of the dish and put the lid on top of the foil.
Crinkle foil around edges to seal.
Place dish in oven for 45 to 50 minutes, checking after 45 minutes to
see if the rice is done.
Basmati Rice with spices and saffron
1 t leaf saffron, roasted and crumbled
2 T warm milk
2 C basmati or long grain rice
1 1/4 t salt
2 T vegetable oil
5 cardamom pods
2 cinnamon sticks, 2 1/2 - 3 inches long.
In a small container, soak saffron in warm milk.
Wash the rice well in cold water. Soak it in a bowl with 5 cups water
and 1/2 teaspoon salt for 30 minutes, then drain.
Heat the oil over medium flame in 2-3 quart heavy-bottomed pot. Put in
the cardamom pods and cinnamon sticks, and stir a few times. Add the
rice, frying and stirring about a minute.
Add 2 1/4 C water and 3/4 teaspoon salt. Bring to a boil, cover,
reduce heat to very low, and cook for 20 minutes.
Lift off cover. Genly but quickly mix rice with a fork. Pour the
saffron milk in in 2 or 3 streaks over the rice. Cover and keep
cooking another 10 minutes until rice is quite done.
Carol picked me up a Hyatt (a Yakima vineyard) black muscat rose'.
Tonight we're testing my theory that it ought to be the _perfect_ wine
for a curry; spicy but almost dry (1.8% residual sugar, I don't know
whether that's officially dry, but it tastes dry to me) and low acid.
Boil 'em if you got 'em,
Martin
Martin Golding | Chop fast, bleed slow,
DoD #236 DBS #1 MAB #2 UB #3 SMTC #3 KotLQ KotSM | and have another beer.
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Tue May 18 15:51:57 1999
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From: Rick McKee
To: Pacific NW Motorcycle Food Forum
Subject: Re: rice (was Re: liver)
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At 03:11 PM 5/18/99 -0700, you wrote:
>
>> Then what could be better? Put rice in pot. Add water to just over
>> the top. Place pot in cooker. Cover. Flip switch. Ignore for
>> 20 mins. Done!
>
>but where's the adventure? where's the _passion_? You might as well
>eat out.
(SNIP)
>Whew. I think I need a cigarette,
>
>Martin
For my standard rice I fry up some onion, add a little coriander seed,
saute the rice, add some sweet paprika and chicken stock. What! You
want measurements?
2 Tbl olive oil
1 Small onion
1 tsp coriander seed
1 Cup rice
1 tsp sweet paprika
2 Cups chicken stock
Note: be sure NOT to burn the paprika.
Rick Mc
From wetfood@micapeak.com Tue Oct 13 13:20:45 1998
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Date: Tue, 13 Oct 1998 13:15:54 -0700
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From: Relaena
To: Pacific NW Motorcycle Food Forum
Subject: Re: okra?
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Someone from wetfood@micapeak.com included a recipe with:
>> 1 can drained and rinsed okra (if you like it)
To which AnneDwife@aol.com replied:
>This dish sounds wonderful, though the okra from a can I could do without,
>fresh on the otherhand would be lovely. I shall try this dish, but I will use
>fresh cooked corned beef and no okra, on my first try.
Ditto on canned okra.... ugh. I love it fresh though, particularly pan
fried with cornmeal.... YUMMMMMM. Speaking of okra, this recipe is equally
tasty with either vegetable.
Relaena
---
Spicy Okra or Green Beans
1 onion, peeled and chopped
2 TBL oil
1/2 pound green beans (left whole) or okra, washed and trimmed
1 tsp salt
1 tsp whole cumin seeds (I've also used ground)
1 TBL ground coriander
1 scant cup of water
2 tomatoes, chopped
salt and pepper
cilantro to garnish
Saute the onions in the oil in a medium saucepan for 5 minutes, then add
beans (or okra) salt, cumin and coriander. Mis well adn cook gently,
uncovered, for 5 minutes.
Add water and tomatoes and simmer, uncovered, for 20 minutes, until
beans/okra are tender and most of the water has been absorbed. Shake the
pan or stir from time to time to prevent sticking.
Check seasoning, and sprinkle with the chopped fresh coriander. It's great
hot, warm, or even cold.
Variation: Add a medium sized eggplant, peeled and sliced, during the onion
saute stage.