Orange marinade for pork
6 oz. can frozen orange juice, thawed
3/4 c water
1/3 c brown sugar
1/2 c wine vinegar
1/4 c honey
1 Tbsp soy sauce
1 tsp prepared mustard
1/2 tsp salt
1/4 tsp black pepper
Use a boned, rolled pork leg, thick ham slices or pork chops. Combine ingredients and marinade meat several hours. Baste only within the last 15 minutes of cooking.
Comments: It doesn’t say to use orange juice concentrate, but I assume that’s what is meant.
Mint marinade for lamb
1 c cooking oil
1/2 c wine vinegar
1/4 c Worcestershire sauce
1 Tbsp finely chopped fresh mint leaves
1 tsp. paprika
1 tsp. salt
1/4 tsp pepper.
Marinate lamb chops several hours. Brush often with the marinade while grilling over coals.
Comments: You can try this one if you like, but I won’t be anywhere nearby as I abhor lamb and don’t like mint. It leaves more for you!
Pork rib baster
1/2 c molasses
1/2 c prepared mustard
7 1/2 oz. can tomato sauce
1/4 c lemon juice
1/4 c Worcestershire sauce
1/2 tsp. Tabasco sauce
1/2 tsp. salt
Combine in a saucepan and simmer 3 minutes. Brush onto ribs during the last 15 minutes of browning on the barbecue.
Herb-wine marinade for chicken
1 c dry white wine
1/4 c lemon juice
2 Tbsp red wine vinegar
2 cloves garlic, crushed
1 tsp. salt
1/8 tsp black pepper
1/2 tsp dried leaf thyme
1/2 tsp dried leaf rosemary
1/4 tsp dried leaf savory
2 Tbsp cooking oil.
Combine in a saucepan and heat to simmering. Remove from heat, cover, let stand 1 hour.Marinate chicken halves or quarters at least 2 hours, then brush on marinade often while barbecueing.
Lemon marinade for lamb
1/3 c lemon juice
1/3 c cooking oil
1 Tbsp Worcestershire sauce
1 tsp. grated lemon rind
1 clove garlic, crushed
1/2 tsp dried leaf rosemary, crushed
1 tsp salt
1/4 tsp black pepper
Marinate lamb several hours, brush on marinade often while cooking meat over coals.
Horseradish baster for beef or pork
2/3 c ketchup
1/4 c white vinegar
2 Tbsp prepared horseradish
2 Tbsp orange juice
1 clove garlic, crushed
1/2 tsp sugar
1/4 tsp salt
Combine and let stand at least 1 hour. Brush onto chops, ribs, burgers or steak while cooking.
Tantalizing marinade and sauce for chicken
1/4 c cooking oil
1/4 c white vinegar
1/4 c Worcestershire sauce
1 tsp celery sauce
1/2 tsp onion salt
1/4 tsp black pepper
1/4 tsp dried leaf basil
1/4 tsp dried leaf marjoram
5 1/2 oz can tomato paste
2 Tbsp brown sugar
1/4 c water
Combine oil, vinegar and seasonings. Marinate chicken pieces at least 1 hour. Remove chicken and cook over coals. Measure out and reserve 1/2 cup of marinade; use the remainder for brushing over chicken while cooking.
Combine the 1/2 cup reserved marinade with the tomato paste, brown sugar and water in a small saucepan. Simmer 10 minutes, stirring often, and adding more water if needed. Serve with chicken as a sauce.
Comments: I have no idea what celery sauce is. Never heard of it. Presumably it adds a celery flavour to the marinade. Finely chopped celery or celery leaves, or crushed dried celery leaves should be a good substitute.
Lemon-butter baster for fish
1/2 c butter, melted
1/4 c lemon juice
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried leaf thyme
small pinch tarragon
Combine all ingredients and brush onto fish while cooking over coals.
Hot marinade for beef
1/2 c olive oil
1/4 c cider vinegar
1 tsp salt
6 dashes Tabasco sauce
1 Tbsp chili powder
2 cloves garlic, crushed
1/2 tsp dried leaf oragano
Combine all ingredients and marinate steak several hours. Baste with marinade while cooking. Good for all steaks, particularly recommended for flank steak.
Tomato-soy baster for beef
7 1/2 oz can tomato sauce
1/2 c dry red wine
1/4 c soy sauce
2 Tbsp cooking oil
1 bay leaf, crumbled
Combine ingredients. Use to baste burgers, steaks or kabobs.
Comments: Leaving the bay leaf whole would reduce the flavour, but crumbling it might leave sharp bits of bay leaf on the meat.
Lime-honey baster for chicken
2 c cooking oil
1/2 c lime juice
1 tsp salt
1/4 c liquid honey
Makes enough for about 8 half-chickens. You may want to halve the recipe for smaller amounts. Combine oil, lime juice and salt, and brush some over chicken pieces as they cook on the coals. When nearly done, add honey to remaining mixture. Continue basting and cooking, turning often until chicken is golden. Be careful after adding honey; the chicken may [the edge of my clipping is torn away here, but I assume it says the chicken may burn easily].
Source
A (rather tattered now) page I saved from Today Magazine, a Canadian weekend newspaper supplement in the early 1980’s. This feature was by Margo Oliver, a prolific and respected Canadian cooking writer who
passed away only a few months ago as I write this post.
Thursday, September 30, 2010
Lunch Box Ideas
Peanut butter date spread
1/2 c peanut butter (no salt added type)
1/2 c chopped dates
3 Tbsp orange juice
1/4 tsp grated orange rind
Mix all together until smooth.
Raisin lunchbox cookies
3/4 c butter, softened
1/2 c packed brown sugar
1/4 c honey
2 eggs
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
2 c rolled oats
3/4 c whole wheat flour
1/2 c non-fat dry milk powder
1 1/2 c raisins
1 c chopped walnuts
2 c bran flakes
Cream together butter, sugar and honey. Beat eggs, then vanilla, salt and baking soda. Mix in oats, flour and milk powder and blend well. Mix in raisins and walnuts, then gently mix in bran flakes.
Drop by tablespoonfuls onto greased cookie sheets, spacing to allow for spreading. Bake at 350°F (175°C) 15 to 20 minutes until set, and edges lightly browned. Loosen from baking sheet, let cool 10 minutes, and finish cooling on racks. Makes about 5 dozen.
Comments: Odd to add the salt and baking soda before the dry ingredients. Why not just combine them with the oats, flour and milk powder as in the usual method for cookies.
Animal cheese crisps
1 lb bread dough, white or whole wheat
1 egg
1/2 c grated Parmesan cheese
OR 1 c shredded Cheddar
1 tsp garlic powder
1 tsp dried parsley, crumbled
If using frozen bread dough, let thaw until pliable. Roll out on a floured surface to 1/4 inch (a little more than .5 cm) thickness.. Cut out shapes with cookie cutters and arrange on greased baking sheets, spaced to allow for rising. Brush with beaten egg. Sprinkle generously with combined cheese, garlic powder and parsley. Let stand 15 minutes. Bake at 350°F (175°F) 15 minutes or until golden and crisp. Makes 2 1/2 dozen (that’s 30, btw).
Comments: If you follow this method, you’ll have garlic-cheese-parsley sprinkles all over the baking sheet between the crisps. Must think of a better way…
Brown Bag Fruit Mix
1/2 c unpared apple, diced
1/2 c sliced banana
1/2 c cut up grapefruit sections
2 Tbsp juice from grapefruit or pineapple
1/3 c grapes, halved
1/2 c pineapple tidbits, juice-packed, drained
Mix apple, banana and grapefruit sections with juice. Add grapes and pineapple. Chill.
Other fresh fruit in season may be used; e.g. peaches, nectarines, melon, berries, apricots.
Comments: You don’t really need a recipe for this, but having one helps remind you of this lunch option. Just be sure to first mix the juice with any fruits that are subject to oxidation.
Apple kebabs
1 apple, peeled, cored and cubed
1/4 c fresh lemon juice
1 c cubed mild Cheddar or Swiss cheese
Dip the apple cubes in the juice to keep them from darkening. Alternate cubes of apple and cheese on small wooden skewers.
Comments: Or don’t bother with the skewers, and just pack apple and cheese slices or cubes!
Date oatmeal cookies
1 1/2 c whole wheat flour
3 Tbsp wheat germ
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
2 eggs
3/4 c packed brown sugar
1/4 c orange honey
1 c butter, at room temperature
3 c rolled oats
1 c chopped dates
Combine flour, wheat germ baking soda, cinnamon, salt and nutmeg; set aside.
Cream butter with honey and brown sugar. Beat in eggs. Add flour mixture, then stir in rolled oats and dates.
Drop spoonfuls onto greasted baking sheet, spacing them for spreading. Back at 350°F (175°C) for 8 to 10 minutes, or until golden. Cool on wire rack.
Comments: The original method was for food processor, but I’ve rewritten it for you in case you don’t have one (like me). Orange honey? No idea.
Lunchbox kebabs
wooden skewers
cheese chunks (4)
ham or lunch meat cubes (3)
pitted olives (green or black) (3)
pickles, baby dill or sweet (2)
cherry tomatoes (2)
radish, cut into slices (1 large)
The amount in brackets is per kebab. Can also add vegetables such as sweet peppers, hot peppers, broccoli, or cauliflower; or fruits. To avoid cracking cheese or meat, twist skewer while inserting.
Comments: Like the apple and cheese kebabs above, I’d rather have it without the stick. I think the age range overlap between old enough not to use your skewer as a weapon and young enough to find this concept fun might be dangerously narrow. But YMMV.
Cucumber dip
1/4 c cucumber (peeled & finely grated)
1/4 c low-fat plain yogurt
1/4 c light sour cream
1/4 tsp cumin
1 Tsp fresh cilantro, minced
1/4 tsp hot pepper, chopped (optional)
dash cayenne
salt and pepper to taste
Squeeze cucumber to remove excess moisture. Mix all ingredients well and refrigerate at least 2 hours. Serve with cut vegetables, chips or crackers.
Vegetable sandwich spread
4 oz (115 gr) light cream cheese, at room temperature
2 radishes, chopped
2 Tbsp celery, chopped
2 Tbsp carrot, finely grated
2 Tbsp sweet pepper, chopped
1 small green onion, thinly sliced
3 or 4 drops Tabasco sauce
salt and freshly ground pepper
chopped parsley for garnish (optional)
Combine all ingredients. Spread on crackers, pita bread, bagels or lettuce leaves.
Comments: Or you could just mix in a couple tablespoons of chopped parsley. Alternatives for the Tabasco sauce could be Worcestershire sauce, A-1 sauce, Maggi...
Gobble-it-up chili
3/4 lb (12 oz / 340 gr.) ground raw turkey
1 large onion, coarsley chopped, about 1 cup
1 small green pepper, chopped, about 1/2 cup
1 clove garlic, minced
2 15-oz cans pinto beans
1 14 1/2-oz can tomatoes, cut up
1 Tbsp brown sugar
1 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
shredded Monterey Jack cheese (optional)
Sauté turkey, onion, green pepper and garlic until no longer pink and vegetables are tender, about 10 min. Drain. Stir in remaining ingredients, bring to a boil and simmer, covered, over low heat 15 to 20 min. To take for lunch, ladle hot chili into vacuum bottles. Add cheese if desired.
Comments: Any chili would do. This seems like a good basic recipe for an easy, low-fat chili.
Source: Clipped from the Ottawa Citizen, Sept. 20, 1989. I didn’t keep the first page of the article (which was entitled Hey Kids! Eat healthy!) where the recipes were introduced, so I can’t credit the article’s writer, sorry.
Comments (general): Good ideas for any age, and there’s no reason why you can’t eat them at home, too. I clipped this article when I had a 2-year-old and a newborn, and I could see lunch boxes in my future. Hi, guys! Now you’re old enough that you’ve been fixing your own lunches for several years. I hope you like these.
1/2 c peanut butter (no salt added type)
1/2 c chopped dates
3 Tbsp orange juice
1/4 tsp grated orange rind
Mix all together until smooth.
Raisin lunchbox cookies
3/4 c butter, softened
1/2 c packed brown sugar
1/4 c honey
2 eggs
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
2 c rolled oats
3/4 c whole wheat flour
1/2 c non-fat dry milk powder
1 1/2 c raisins
1 c chopped walnuts
2 c bran flakes
Cream together butter, sugar and honey. Beat eggs, then vanilla, salt and baking soda. Mix in oats, flour and milk powder and blend well. Mix in raisins and walnuts, then gently mix in bran flakes.
Drop by tablespoonfuls onto greased cookie sheets, spacing to allow for spreading. Bake at 350°F (175°C) 15 to 20 minutes until set, and edges lightly browned. Loosen from baking sheet, let cool 10 minutes, and finish cooling on racks. Makes about 5 dozen.
Comments: Odd to add the salt and baking soda before the dry ingredients. Why not just combine them with the oats, flour and milk powder as in the usual method for cookies.
Animal cheese crisps
1 lb bread dough, white or whole wheat
1 egg
1/2 c grated Parmesan cheese
OR 1 c shredded Cheddar
1 tsp garlic powder
1 tsp dried parsley, crumbled
If using frozen bread dough, let thaw until pliable. Roll out on a floured surface to 1/4 inch (a little more than .5 cm) thickness.. Cut out shapes with cookie cutters and arrange on greased baking sheets, spaced to allow for rising. Brush with beaten egg. Sprinkle generously with combined cheese, garlic powder and parsley. Let stand 15 minutes. Bake at 350°F (175°F) 15 minutes or until golden and crisp. Makes 2 1/2 dozen (that’s 30, btw).
Comments: If you follow this method, you’ll have garlic-cheese-parsley sprinkles all over the baking sheet between the crisps. Must think of a better way…
Brown Bag Fruit Mix
1/2 c unpared apple, diced
1/2 c sliced banana
1/2 c cut up grapefruit sections
2 Tbsp juice from grapefruit or pineapple
1/3 c grapes, halved
1/2 c pineapple tidbits, juice-packed, drained
Mix apple, banana and grapefruit sections with juice. Add grapes and pineapple. Chill.
Other fresh fruit in season may be used; e.g. peaches, nectarines, melon, berries, apricots.
Comments: You don’t really need a recipe for this, but having one helps remind you of this lunch option. Just be sure to first mix the juice with any fruits that are subject to oxidation.
Apple kebabs
1 apple, peeled, cored and cubed
1/4 c fresh lemon juice
1 c cubed mild Cheddar or Swiss cheese
Dip the apple cubes in the juice to keep them from darkening. Alternate cubes of apple and cheese on small wooden skewers.
Comments: Or don’t bother with the skewers, and just pack apple and cheese slices or cubes!
Date oatmeal cookies
1 1/2 c whole wheat flour
3 Tbsp wheat germ
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
2 eggs
3/4 c packed brown sugar
1/4 c orange honey
1 c butter, at room temperature
3 c rolled oats
1 c chopped dates
Combine flour, wheat germ baking soda, cinnamon, salt and nutmeg; set aside.
Cream butter with honey and brown sugar. Beat in eggs. Add flour mixture, then stir in rolled oats and dates.
Drop spoonfuls onto greasted baking sheet, spacing them for spreading. Back at 350°F (175°C) for 8 to 10 minutes, or until golden. Cool on wire rack.
Comments: The original method was for food processor, but I’ve rewritten it for you in case you don’t have one (like me). Orange honey? No idea.
Lunchbox kebabs
wooden skewers
cheese chunks (4)
ham or lunch meat cubes (3)
pitted olives (green or black) (3)
pickles, baby dill or sweet (2)
cherry tomatoes (2)
radish, cut into slices (1 large)
The amount in brackets is per kebab. Can also add vegetables such as sweet peppers, hot peppers, broccoli, or cauliflower; or fruits. To avoid cracking cheese or meat, twist skewer while inserting.
Comments: Like the apple and cheese kebabs above, I’d rather have it without the stick. I think the age range overlap between old enough not to use your skewer as a weapon and young enough to find this concept fun might be dangerously narrow. But YMMV.
Cucumber dip
1/4 c cucumber (peeled & finely grated)
1/4 c low-fat plain yogurt
1/4 c light sour cream
1/4 tsp cumin
1 Tsp fresh cilantro, minced
1/4 tsp hot pepper, chopped (optional)
dash cayenne
salt and pepper to taste
Squeeze cucumber to remove excess moisture. Mix all ingredients well and refrigerate at least 2 hours. Serve with cut vegetables, chips or crackers.
Vegetable sandwich spread
4 oz (115 gr) light cream cheese, at room temperature
2 radishes, chopped
2 Tbsp celery, chopped
2 Tbsp carrot, finely grated
2 Tbsp sweet pepper, chopped
1 small green onion, thinly sliced
3 or 4 drops Tabasco sauce
salt and freshly ground pepper
chopped parsley for garnish (optional)
Combine all ingredients. Spread on crackers, pita bread, bagels or lettuce leaves.
Comments: Or you could just mix in a couple tablespoons of chopped parsley. Alternatives for the Tabasco sauce could be Worcestershire sauce, A-1 sauce, Maggi...
Gobble-it-up chili
3/4 lb (12 oz / 340 gr.) ground raw turkey
1 large onion, coarsley chopped, about 1 cup
1 small green pepper, chopped, about 1/2 cup
1 clove garlic, minced
2 15-oz cans pinto beans
1 14 1/2-oz can tomatoes, cut up
1 Tbsp brown sugar
1 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
shredded Monterey Jack cheese (optional)
Sauté turkey, onion, green pepper and garlic until no longer pink and vegetables are tender, about 10 min. Drain. Stir in remaining ingredients, bring to a boil and simmer, covered, over low heat 15 to 20 min. To take for lunch, ladle hot chili into vacuum bottles. Add cheese if desired.
Comments: Any chili would do. This seems like a good basic recipe for an easy, low-fat chili.
Source: Clipped from the Ottawa Citizen, Sept. 20, 1989. I didn’t keep the first page of the article (which was entitled Hey Kids! Eat healthy!) where the recipes were introduced, so I can’t credit the article’s writer, sorry.
Comments (general): Good ideas for any age, and there’s no reason why you can’t eat them at home, too. I clipped this article when I had a 2-year-old and a newborn, and I could see lunch boxes in my future. Hi, guys! Now you’re old enough that you’ve been fixing your own lunches for several years. I hope you like these.
Wednesday, September 22, 2010
Caraway Rye Bread
Ingredients
2 pkgs dry yeast
3/4 cup warm water (110–115°F/43–46°C)
1 1/2 c milk
3 Tbsp butter
2 tsp salt
1/2 c molasses
2 Tbsp caraway seed
2 c whole-grain rye flour
4–5 c stone-ground whole wheat flour
Method
Dissolve yeast in warm water. Scald milk with butter and salt and cool until warm. Stir into yeast mixture. Add molasses and caraway seeds. Add rye flour, beat until smooth. Mix in enough whole wheat flour to make a soft dough. Turn onto floured surface, knead until smooth and elastic. Shape into a ball, place in greased bowl, turn to grease dough. Cover and let rise until doubled. Punch down, let rest a few minutes.
Shape dough into two mini loaves and 2 long thin loaves: Divide dough into 4 parts. Roll each of 2 sections into 9×6-inch (23×15-cm) rectangles. Roll each one tightly, starting from a short side. Seal seams, tuck ends under, and place each into a greased 3×5-inch (7.5×13-cm) mini loaf pan. Roll each of the other 2 sections into an 11×6-inch (28×15-cm) rectangle. Roll each one tightly starting from a long side. Seal seams and pinch ends. Place on greased baking sheets. (Optional: brush tops with melted butter.) Cover, let rise until almost double. Bake at 400°F (205°C) about 20 to 25 minutes for mini loaves and 25 to 30 minutes for long rolls.
Source
Clipped from newspaper sometime in the 1980s.
Comments
Seems like a basic heavy, dark rye bread to serve thinly sliced.
If you use UHT milk, you don’t have to scald it, just warm it up to the right temperature.
Why whole-grain rye flour; is there any other kind?
I wouldn’t be too picky about requiring the flour to be stone-ground.
2 pkgs dry yeast
3/4 cup warm water (110–115°F/43–46°C)
1 1/2 c milk
3 Tbsp butter
2 tsp salt
1/2 c molasses
2 Tbsp caraway seed
2 c whole-grain rye flour
4–5 c stone-ground whole wheat flour
Method
Dissolve yeast in warm water. Scald milk with butter and salt and cool until warm. Stir into yeast mixture. Add molasses and caraway seeds. Add rye flour, beat until smooth. Mix in enough whole wheat flour to make a soft dough. Turn onto floured surface, knead until smooth and elastic. Shape into a ball, place in greased bowl, turn to grease dough. Cover and let rise until doubled. Punch down, let rest a few minutes.
Shape dough into two mini loaves and 2 long thin loaves: Divide dough into 4 parts. Roll each of 2 sections into 9×6-inch (23×15-cm) rectangles. Roll each one tightly, starting from a short side. Seal seams, tuck ends under, and place each into a greased 3×5-inch (7.5×13-cm) mini loaf pan. Roll each of the other 2 sections into an 11×6-inch (28×15-cm) rectangle. Roll each one tightly starting from a long side. Seal seams and pinch ends. Place on greased baking sheets. (Optional: brush tops with melted butter.) Cover, let rise until almost double. Bake at 400°F (205°C) about 20 to 25 minutes for mini loaves and 25 to 30 minutes for long rolls.
Source
Clipped from newspaper sometime in the 1980s.
Comments
Seems like a basic heavy, dark rye bread to serve thinly sliced.
If you use UHT milk, you don’t have to scald it, just warm it up to the right temperature.
Why whole-grain rye flour; is there any other kind?
I wouldn’t be too picky about requiring the flour to be stone-ground.
Wheat Germ–Yogurt Bread
Ingredients
3 1/2 c whole wheat flour
3/4 c nonfat dry milk
5 tsp salt
2 pkgs dry yeast
2 3/4 c water
1 c yogurt
1/4 c honey
1/4 c molasses
2 Tsbp oil
3 1/2–4 c bread flour
1 c + 2 Tbsp wheat germ
1 c bran
1 egg, beaten
Method
Combine whole wheat flour, milk powder, salt and yeast. Combine water, yogurt, honey and molasses and heat to 115–120°F (46–49°C). Add to dry mixture and beat vigorously. Add oil and 2 cups bread flour. Beat until smooth. Stir in 1 cup wheat germ and bran. Add additional flour to make soft dough. Knead until smooth. Shape into ball and place in greased bowl, turning to grease dough. Cover and let rise until double. Punch down.
Divide into 4 equal pieces. Divide each into thirds, shaping each portion into a 12-inch (30-cm) long rope. Braid each set of 3 ropes, forming 4 oval loaves. Place on greased baking sheats or into 9×5-inch loaf pans. Cover and let rise until doubled. Brush with beaten egg and sprinkle with remaining 2 Tbsp wheat germ. Bake at 350°F (175°C) 25 to 35 minutes.
Source
Clipped from newspaper sometime in the 1980s.
Comments
Looks okay. This recipe doesn’t hold any particular appeal to me. I wonder if the yogurt makes any difference to the bread or if it would taste the same if you used milk. As for the powdered milk plus water, it seems like an unnecessary complication. You could just as well use milk (but you’d have to scald the wet mixture and let it cool unless using UHT milk). You could just as well make plain loaves instead of braided ones (but they wouldn’t be as pretty.)
When a bread contains bran, you need to knead it less than if it were white bread. If you overknead it, the pieces of bran tend to cut the gluten strands and reduce their formation.
3 1/2 c whole wheat flour
3/4 c nonfat dry milk
5 tsp salt
2 pkgs dry yeast
2 3/4 c water
1 c yogurt
1/4 c honey
1/4 c molasses
2 Tsbp oil
3 1/2–4 c bread flour
1 c + 2 Tbsp wheat germ
1 c bran
1 egg, beaten
Method
Combine whole wheat flour, milk powder, salt and yeast. Combine water, yogurt, honey and molasses and heat to 115–120°F (46–49°C). Add to dry mixture and beat vigorously. Add oil and 2 cups bread flour. Beat until smooth. Stir in 1 cup wheat germ and bran. Add additional flour to make soft dough. Knead until smooth. Shape into ball and place in greased bowl, turning to grease dough. Cover and let rise until double. Punch down.
Divide into 4 equal pieces. Divide each into thirds, shaping each portion into a 12-inch (30-cm) long rope. Braid each set of 3 ropes, forming 4 oval loaves. Place on greased baking sheats or into 9×5-inch loaf pans. Cover and let rise until doubled. Brush with beaten egg and sprinkle with remaining 2 Tbsp wheat germ. Bake at 350°F (175°C) 25 to 35 minutes.
Source
Clipped from newspaper sometime in the 1980s.
Comments
Looks okay. This recipe doesn’t hold any particular appeal to me. I wonder if the yogurt makes any difference to the bread or if it would taste the same if you used milk. As for the powdered milk plus water, it seems like an unnecessary complication. You could just as well use milk (but you’d have to scald the wet mixture and let it cool unless using UHT milk). You could just as well make plain loaves instead of braided ones (but they wouldn’t be as pretty.)
When a bread contains bran, you need to knead it less than if it were white bread. If you overknead it, the pieces of bran tend to cut the gluten strands and reduce their formation.
Black Bread
Ingredients
3 c flour
2 pkgs dry yeast
1 1/4 c cocoa
1 Tbsp caraway seeds
1 1/3 c molasses
2 Tbsp butter
1 Tbsp sugar
1 Tbsp salt
2 1/2–3 c rye flour
2–3 Tbsp chopped toasted almonds (optional)
oil
Method
Combine flour, yeast, cocoa and caraway seeds. Combine molasses, warm water, butter, sugar and salt in saucepan. Heat, stirring to 110–115°F (43–46°C). Add to flour mixture. Beat 30 seconds on low speed with electric mixer, then 3 minutes at high speed.
Combine 1 c rye flour with almonds and add to dough. Add more rye flour to make soft dough. Turn out onto floured surface and knead until smooth. Form ball, place in oiled bowl, turn to coat the dough with oil, and let rise, covered, until double. Punch down and shape into one large round or two loaves, and set on greased baking sheet or into two greased 9×5-inch loaf pans respectively. Brush with oil and slash tops with a sharp knife. Cover and let rise until doubled. Brush tops with milk. Bake at 400°F (205°C) 25 to 30 min. Cool, then brush tops lightly with oil.
Source
Clipped from newspaper probably sometime in the 1980s.
Comments
The high cocoa content is intriguing. I wonder if the bread tastes of chocolate, or if the cocoa only adds to the overall blackness of the bread. Sadly I will not have the chance to find out unless I find a place to buy rye flour in Mexico City.
3 c flour
2 pkgs dry yeast
1 1/4 c cocoa
1 Tbsp caraway seeds
1 1/3 c molasses
2 Tbsp butter
1 Tbsp sugar
1 Tbsp salt
2 1/2–3 c rye flour
2–3 Tbsp chopped toasted almonds (optional)
oil
Method
Combine flour, yeast, cocoa and caraway seeds. Combine molasses, warm water, butter, sugar and salt in saucepan. Heat, stirring to 110–115°F (43–46°C). Add to flour mixture. Beat 30 seconds on low speed with electric mixer, then 3 minutes at high speed.
Combine 1 c rye flour with almonds and add to dough. Add more rye flour to make soft dough. Turn out onto floured surface and knead until smooth. Form ball, place in oiled bowl, turn to coat the dough with oil, and let rise, covered, until double. Punch down and shape into one large round or two loaves, and set on greased baking sheet or into two greased 9×5-inch loaf pans respectively. Brush with oil and slash tops with a sharp knife. Cover and let rise until doubled. Brush tops with milk. Bake at 400°F (205°C) 25 to 30 min. Cool, then brush tops lightly with oil.
Source
Clipped from newspaper probably sometime in the 1980s.
Comments
The high cocoa content is intriguing. I wonder if the bread tastes of chocolate, or if the cocoa only adds to the overall blackness of the bread. Sadly I will not have the chance to find out unless I find a place to buy rye flour in Mexico City.
Onion-Cheese Bread
Ingredients
3 cups chopped onions
Butter: 3 Tbsp + 1/4 c
2 pkgs dry yeast
3 1/4 c warm water
2 c milk
3 Tbsp sugar
1 Tbsp salt
7–8 c flour
3 c shredded cheddar cheese
1 (4-oz) can jalapeño chiles, drained, chopped
Method
Sauté onions in 3 Tbsp butter until tender-crisp. Cover, set aside to cool. Dissolve yeast in warm water. Scald milk with sugar, 1/4 cup butter and salt, let cool to warm. Add to yeast mixture. Mix in 2 c flour and onions. Mix in enough of the remaining flour to make dough gather into a ball. Turn out onto floured surface and knead until smooth and elastic. Shape into ball, grease, and let rise, covered in a greased bowl until double. Punch down.
Divide in half. Press each half into a 23×13 inch (58×33 cm) rectangle. Scatter half of cheese and half of chiles over each, leaving 1 inch (2 cm) bare around the edges. Roll up tightly the short way (to make two 13-inch long rolls), seal seam, and place each seam side down on a greased baking sheet. Cover and let rise until doubled (1 to 1 1/2 hours). Bake at 400°F (205°C) 40 to 50 minutes until done. Remove to a rack to cool.
Source
Clipped from newspaper probably sometime in the 1980s.
Comments
Yum! The chiles could be omitted if you want.
You could substitute oil for the butter.
I wouldn’t dissolve the yeast until the scalded milk mixture is well on its way to being cooled enough, otherwise the yeast will have to wait too long. It should be in the warm water about 10 minutes.
Here’s a time-saving tip: If you use UHT milk (the kind that comes in cartons that you don’t have to refrigerate until they’re open), then you don’t need to scald the milk, just heat it to the right temperature.
Since I like whole wheat bread better than white, I might also substitute about 2–3 cups of flour for whole wheat flour.
Quite specific on the dimensions of the rectangle, aren’t they! I wouldn’t be too picky about it; it’s hard to be precise with bread dough anyway, as the elasticity keeps making it shrink as you try to spread it out. I would take those dimensions as a general guideline.
The original recipe says to place the rolls of dough on greased baking sheets “in spiral or coil shape.” Frankly, I have no idea what they mean by that. I can think of shaping the rolls either straight or bent into a U shape, but I don’t know if either of those is what’s meant.
3 cups chopped onions
Butter: 3 Tbsp + 1/4 c
2 pkgs dry yeast
3 1/4 c warm water
2 c milk
3 Tbsp sugar
1 Tbsp salt
7–8 c flour
3 c shredded cheddar cheese
1 (4-oz) can jalapeño chiles, drained, chopped
Method
Sauté onions in 3 Tbsp butter until tender-crisp. Cover, set aside to cool. Dissolve yeast in warm water. Scald milk with sugar, 1/4 cup butter and salt, let cool to warm. Add to yeast mixture. Mix in 2 c flour and onions. Mix in enough of the remaining flour to make dough gather into a ball. Turn out onto floured surface and knead until smooth and elastic. Shape into ball, grease, and let rise, covered in a greased bowl until double. Punch down.
Divide in half. Press each half into a 23×13 inch (58×33 cm) rectangle. Scatter half of cheese and half of chiles over each, leaving 1 inch (2 cm) bare around the edges. Roll up tightly the short way (to make two 13-inch long rolls), seal seam, and place each seam side down on a greased baking sheet. Cover and let rise until doubled (1 to 1 1/2 hours). Bake at 400°F (205°C) 40 to 50 minutes until done. Remove to a rack to cool.
Source
Clipped from newspaper probably sometime in the 1980s.
Comments
Yum! The chiles could be omitted if you want.
You could substitute oil for the butter.
I wouldn’t dissolve the yeast until the scalded milk mixture is well on its way to being cooled enough, otherwise the yeast will have to wait too long. It should be in the warm water about 10 minutes.
Here’s a time-saving tip: If you use UHT milk (the kind that comes in cartons that you don’t have to refrigerate until they’re open), then you don’t need to scald the milk, just heat it to the right temperature.
Since I like whole wheat bread better than white, I might also substitute about 2–3 cups of flour for whole wheat flour.
Quite specific on the dimensions of the rectangle, aren’t they! I wouldn’t be too picky about it; it’s hard to be precise with bread dough anyway, as the elasticity keeps making it shrink as you try to spread it out. I would take those dimensions as a general guideline.
The original recipe says to place the rolls of dough on greased baking sheets “in spiral or coil shape.” Frankly, I have no idea what they mean by that. I can think of shaping the rolls either straight or bent into a U shape, but I don’t know if either of those is what’s meant.
Tuesday, September 21, 2010
Mexican Lima Chiles
Ingredients
1 lb dry large lima beans
3 c water
1 Tbsp butter
1 small onion, sliced
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, smashed
3 chicken bouillon cubes
1/4 tsp basil
1/4 tsp oregano
2 (4-oz) cans whole mild green chiles
2 c grated cheddar cheese
3/4 c sour cream
Method
Rinse lima beans, soak overnight, drain. Cook with the butter, onion, salt, pepper, garlic and bouillon cubes until tender, about 45 minutes. Drain, reserving 3/4 cup liquid.
Spread one third of the beans in a shallow casserole. Sprinkle with half the basil and oregano. Cut chiles lengthwise, then crosswise. Arrange over the beans, and spread one third of the cheese over top. Repeat layers, ending with the beans and the last portion of the cheese.
Mix bean liquid and sour cream until smooth. Pour evenly over top. Bake uncovered at 325 °F (160–165 °C) for 30 to 40 minutes or until beans are tender. Makes 8 servings.
Source
Clipped from newspaper. Probably sometime in the 1970s or early 1980s.
Comments
Not Mexican at all in spite of the name, but looks tasty anyway. I can see why I clipped this so many years ago. Still intend to try it.
Why this dish is clearly not Mexican:
UPDATE: I made this recipe (sort of) and it was very good. See this post.
1 lb dry large lima beans
3 c water
1 Tbsp butter
1 small onion, sliced
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, smashed
3 chicken bouillon cubes
1/4 tsp basil
1/4 tsp oregano
2 (4-oz) cans whole mild green chiles
2 c grated cheddar cheese
3/4 c sour cream
Method
Rinse lima beans, soak overnight, drain. Cook with the butter, onion, salt, pepper, garlic and bouillon cubes until tender, about 45 minutes. Drain, reserving 3/4 cup liquid.
Spread one third of the beans in a shallow casserole. Sprinkle with half the basil and oregano. Cut chiles lengthwise, then crosswise. Arrange over the beans, and spread one third of the cheese over top. Repeat layers, ending with the beans and the last portion of the cheese.
Mix bean liquid and sour cream until smooth. Pour evenly over top. Bake uncovered at 325 °F (160–165 °C) for 30 to 40 minutes or until beans are tender. Makes 8 servings.
Source
Clipped from newspaper. Probably sometime in the 1970s or early 1980s.
Comments
Not Mexican at all in spite of the name, but looks tasty anyway. I can see why I clipped this so many years ago. Still intend to try it.
Why this dish is clearly not Mexican:
- lima beans (do they even exist in Mexico? Not as far as I know.)
- beans cooked with butter (not done)
- basil and oregano (never used in dishes of this type)
- cheddar cheese (not used in Mexico, is an exotic import)
UPDATE: I made this recipe (sort of) and it was very good. See this post.
Cuban Beans and Rice
Ingredients
1 lb black beans
1/2 c olive oil
1 c chopped onion
1 green pepper, chopped
1 clove garlic
2 tsp salt
1/2 tsp pepper
1 smoked ham hock, about 1 lb
1/4 c red vinegar
4 c cooked rice
3 hard-cooked eggs, cut into wedges
1 red onion, sliced into rings
Method
Wash beans, cover with 6 c water in a large saucepan and bring to a boil..
Cook onions, green pepper and garlic in olive oil for 5 minutes. Add to beans along with salt, pepper, ham hock and vinegar. Return to boil, lower heat, cover and simmer until beans are almost soft, 1 to 2 hours (depends on age of beans). Remove ham hock, continue cooking beans until tender. Remove the meat from the bone and shred. Return to pot. Serve beans over hot rice and garnish with egg wedges and raw onion rings. Makes 8 servings.
Source
Clipped from newspaper. Probably sometime in the 1970s or early 1980s.
Comments
1 lb black beans
1/2 c olive oil
1 c chopped onion
1 green pepper, chopped
1 clove garlic
2 tsp salt
1/2 tsp pepper
1 smoked ham hock, about 1 lb
1/4 c red vinegar
4 c cooked rice
3 hard-cooked eggs, cut into wedges
1 red onion, sliced into rings
Method
Wash beans, cover with 6 c water in a large saucepan and bring to a boil..
Cook onions, green pepper and garlic in olive oil for 5 minutes. Add to beans along with salt, pepper, ham hock and vinegar. Return to boil, lower heat, cover and simmer until beans are almost soft, 1 to 2 hours (depends on age of beans). Remove ham hock, continue cooking beans until tender. Remove the meat from the bone and shred. Return to pot. Serve beans over hot rice and garnish with egg wedges and raw onion rings. Makes 8 servings.
Source
Clipped from newspaper. Probably sometime in the 1970s or early 1980s.
Comments
- Nowadays you can google up a hundred recipes for Cuban black beans and compare them and choose the one you like the best, or the most authentic. I collected this long ago in the pre-internet era, when my sources of “exotic ethnic” recipes were few.
- A quick search of Cuban black bean recipes shows many versions which add a couple of bay leaves, some cumin, and a teaspoon of sugar, and omit the ham and eggs.
- I wouldn’t make it with so much oil nowadays!
- What’s with the “red vinegar”? Red wine vinegar?
- If you wanted, you could make this vegetarian by leaving out the ham (and adding a few drops of smoke flavouring), or vegan by also leaving out the eggs.
Eggplant in Cumin-Scented Tomato Sauce
Ingredients
1/4 c olive oil
1 large eggplant, cut into cubes
Flour for dredging
1 large onion, chopped
1 clove garlic, minced
1 Tbsp cumin seed, toasted and ground
1/2 tsp ground coriander
3 large tomatoes, seeded and chopped
1/2 c plain yogurt
1/4 c chopped parsley
salt and pepper
Method
Heat oil in a large skilled. Dredge eggplant in flour and lightly brown on all sides. Remove and reserve. Add onion, garlic, cumin and coriander to the pan. Cook about 5 minutes, until onion is soft. Add tomatoes, simmer about 10 minutes. Return eggplant to pan, cover, and cook about 10 minutes or until tender. Stir in yogurt and parsley. Correct seasoning. Serve hot or at room temperature. Makes 6 servings.
Source
I clipped this from a book club brochure, but didn’t keep any information about the book it’s from. So all I can say is that it’s from some cookbook probably published in the 1980’s.
Comments
Looks really good. This is the kind of recipe I like a lot. I should make it.
Any time I cook with eggplant, it turns out bitter if I don’t sweat it first, whether the recipe says to or not. It doesn’t seem to do that for other people, but I’ve had too many otherwise good eggplant recipes spoiled by bitterness that I don’t risk it anymore, and sweat it every time I cook with eggplant. To sweat eggplant, cut it into the pieces required by the recipe (peeled and cubed, in this case), spread the pieces in a single layer on a tray or large plate, and salt heavily. Let sit for 1/2 hour to 1 hour. When you are ready to add the eggplant to the recipe (in this case, to flour and fry it), rinse well, and pat dry.
1/4 c olive oil
1 large eggplant, cut into cubes
Flour for dredging
1 large onion, chopped
1 clove garlic, minced
1 Tbsp cumin seed, toasted and ground
1/2 tsp ground coriander
3 large tomatoes, seeded and chopped
1/2 c plain yogurt
1/4 c chopped parsley
salt and pepper
Method
Heat oil in a large skilled. Dredge eggplant in flour and lightly brown on all sides. Remove and reserve. Add onion, garlic, cumin and coriander to the pan. Cook about 5 minutes, until onion is soft. Add tomatoes, simmer about 10 minutes. Return eggplant to pan, cover, and cook about 10 minutes or until tender. Stir in yogurt and parsley. Correct seasoning. Serve hot or at room temperature. Makes 6 servings.
Source
I clipped this from a book club brochure, but didn’t keep any information about the book it’s from. So all I can say is that it’s from some cookbook probably published in the 1980’s.
Comments
Looks really good. This is the kind of recipe I like a lot. I should make it.
Any time I cook with eggplant, it turns out bitter if I don’t sweat it first, whether the recipe says to or not. It doesn’t seem to do that for other people, but I’ve had too many otherwise good eggplant recipes spoiled by bitterness that I don’t risk it anymore, and sweat it every time I cook with eggplant. To sweat eggplant, cut it into the pieces required by the recipe (peeled and cubed, in this case), spread the pieces in a single layer on a tray or large plate, and salt heavily. Let sit for 1/2 hour to 1 hour. When you are ready to add the eggplant to the recipe (in this case, to flour and fry it), rinse well, and pat dry.
Friday, September 17, 2010
Baked Spinach (Tian d’épinards) (Also, below, my recipe for Argentinean Spinach Pie)
Ingredients
2 lbs spinach
1 garlic clove
2 oz strong grated cheese (Parmesan or mature cheddar)
8 eggs
salt and pepper
2 Tbsp olive oil
Method
Remove the stalks from the spinach. Steam in a covered saucepan a few minutes until wilted. Squeeze out as much moisture as possible. Crush the garlic with a little salt and chop it into the spinach while chopping the spinach. Beat the eggs with the cheese, eggs, salt and pepper, and add the spinach mixture.
Oil a tian and fill it with the mixture. Bake 1 hour at 300 °F (150 °C).
Source
Adapted from a recipe card promoting The Old World Kitchen: The Rich Tradition of European Peasant Cooking by Elisabeth Luard.
Method
Another cookbook well-loved by its owners. According to the reviewers, it takes the reader on an extensive trip through more than 25 European countries. The food information is excellent, and more accurate than the history in a few cases.
The original recipe includes detailed serving suggestions, which you can follow if you have access to certain authentic regional French sausages. I don’t.
If you don’t have an actual tian dish, you can, as far as I can tell, make this in any suitably-sized shallow, flat-bottomed oval casserole dish and no one will be the wiser. I’m not sure whether I’ll be making this. Mashing the salt and garlic into the spinach is intriguing, but I like Argentinean spinach pie so much that whenever I think of eating a baked dish of eggs and spinach I’m more likely to go back to that old favourite. Also, it uses much less egg than the tian.
And so, my almost-authentic version of Argentinean spinach pie.
Make a pastry crust and line a pie pan or quiche pan with it. Preheat oven to 400 °F (205 °C).
Wash, chop coarsely, and cook enough spinach (no need to remove the stems) so that it will fill the pie after it has wilted and shrunk from cooking. Drain the spinach, but no need to squeeze it dry as in the tian. Sprinkle a few tablespoons of your favourite cheese, grated, in the bottom of the unbaked pie crust. Don’t put the spinach in yet, or its moisture will sog the pie crust while you prepare the eggs.
Lightly beat about 3 eggs along with some finely chopped onion. Season with salt, pepper and a teaspoon of dried oregano (and optionally a bit of nutmeg). Add a bit of milk, enough so that when you pour it over the spinach, which you have now spread into the pastry and cheese-lined pie dish, it will come up near to the top of the dish (up to within, say, 1/2 inch or 1.5 cm of the maximum spinach altitude), but not so high as to be in danger of overflowing. If your pan is very big, add another egg rather than adding more than 1/2 cup of milk.
Bake 15 minutes at 400 °F (205 °C), then turn down oven to 350 °F (175°C) and continue baking until the egg mixture is set in the middle (about 30-45 minutes more).
2 lbs spinach
1 garlic clove
2 oz strong grated cheese (Parmesan or mature cheddar)
8 eggs
salt and pepper
2 Tbsp olive oil
Method
Remove the stalks from the spinach. Steam in a covered saucepan a few minutes until wilted. Squeeze out as much moisture as possible. Crush the garlic with a little salt and chop it into the spinach while chopping the spinach. Beat the eggs with the cheese, eggs, salt and pepper, and add the spinach mixture.
Oil a tian and fill it with the mixture. Bake 1 hour at 300 °F (150 °C).
Source
Adapted from a recipe card promoting The Old World Kitchen: The Rich Tradition of European Peasant Cooking by Elisabeth Luard.
Method
Another cookbook well-loved by its owners. According to the reviewers, it takes the reader on an extensive trip through more than 25 European countries. The food information is excellent, and more accurate than the history in a few cases.
The original recipe includes detailed serving suggestions, which you can follow if you have access to certain authentic regional French sausages. I don’t.
If you don’t have an actual tian dish, you can, as far as I can tell, make this in any suitably-sized shallow, flat-bottomed oval casserole dish and no one will be the wiser. I’m not sure whether I’ll be making this. Mashing the salt and garlic into the spinach is intriguing, but I like Argentinean spinach pie so much that whenever I think of eating a baked dish of eggs and spinach I’m more likely to go back to that old favourite. Also, it uses much less egg than the tian.
And so, my almost-authentic version of Argentinean spinach pie.
Make a pastry crust and line a pie pan or quiche pan with it. Preheat oven to 400 °F (205 °C).
Wash, chop coarsely, and cook enough spinach (no need to remove the stems) so that it will fill the pie after it has wilted and shrunk from cooking. Drain the spinach, but no need to squeeze it dry as in the tian. Sprinkle a few tablespoons of your favourite cheese, grated, in the bottom of the unbaked pie crust. Don’t put the spinach in yet, or its moisture will sog the pie crust while you prepare the eggs.
Lightly beat about 3 eggs along with some finely chopped onion. Season with salt, pepper and a teaspoon of dried oregano (and optionally a bit of nutmeg). Add a bit of milk, enough so that when you pour it over the spinach, which you have now spread into the pastry and cheese-lined pie dish, it will come up near to the top of the dish (up to within, say, 1/2 inch or 1.5 cm of the maximum spinach altitude), but not so high as to be in danger of overflowing. If your pan is very big, add another egg rather than adding more than 1/2 cup of milk.
Bake 15 minutes at 400 °F (205 °C), then turn down oven to 350 °F (175°C) and continue baking until the egg mixture is set in the middle (about 30-45 minutes more).
Mararoni with Arugula and Fresh Tomatoes, Andrian Style
Ingredients
1/4 c virgin olive oil
1 small yellow onion, finely chopped
2 cloves garlic, well crushed
2 lb tomatoes, cored, peeled, crushed
1 bunch (ca. 2 c) arugula, washed, cut into 1-inch pieces
1 lb short pasta such as penne, small rigatoni, fusili, etc.
1 1/3 c grated pecorino cheese
Method
Heat the olive oil, cook the onion until transparent, add garlic, fry until golden and fragrant. Add tomatoes, stir well. Cook about 30 minutes.
Cook pasta, add arugula after 2 minutes. Drain when pasta is al dente. Arange on plates, top with tomato sauce and sprinkle cheese over top. Makes 6 servings.
Source
Adapted from a recipe card promoting The Food of Southern Italy by Carlo Middione.
Comments
Another cookbook highly praised by people who own it for containing a collection of recipes that are both excellent and authentic. This recipe is simple to prepare, but looks very good. I might make it if I had arugula. Some suggested substitutes are Belgian endive, escarole, spinach (maybe combined with watercress), chard. The pecorino cheese is similar to Parmesan.
It would have been good if the recipe had indicated about how long the arugula should be cooked, for if the pasta takes longer to cook, it should be added later.
1/4 c virgin olive oil
1 small yellow onion, finely chopped
2 cloves garlic, well crushed
2 lb tomatoes, cored, peeled, crushed
1 bunch (ca. 2 c) arugula, washed, cut into 1-inch pieces
1 lb short pasta such as penne, small rigatoni, fusili, etc.
1 1/3 c grated pecorino cheese
Method
Heat the olive oil, cook the onion until transparent, add garlic, fry until golden and fragrant. Add tomatoes, stir well. Cook about 30 minutes.
Cook pasta, add arugula after 2 minutes. Drain when pasta is al dente. Arange on plates, top with tomato sauce and sprinkle cheese over top. Makes 6 servings.
Source
Adapted from a recipe card promoting The Food of Southern Italy by Carlo Middione.
Comments
Another cookbook highly praised by people who own it for containing a collection of recipes that are both excellent and authentic. This recipe is simple to prepare, but looks very good. I might make it if I had arugula. Some suggested substitutes are Belgian endive, escarole, spinach (maybe combined with watercress), chard. The pecorino cheese is similar to Parmesan.
It would have been good if the recipe had indicated about how long the arugula should be cooked, for if the pasta takes longer to cook, it should be added later.
Thursday, September 16, 2010
Red Wine-Cooked Onions (Daube d’Oignons)
Ingredients
1/4 c butter
2 1/2-3 lb Spanish onions, halved lengthwise and thinly sliced
1 Tbsp sugar
1 1/2 cups full-bodied red wine such as Petite Sirah or Côtes-du-Rhône
salt and freshly-ground pepper
1 tsp or more red wine vinegar
Method
Heat butter in a 4-quart saucepan (not aluminum) over low heat. Add onions. Cover and cook, stirring occasionally, 45 minutes.
Uncover, increase heat to medium-high, and cook, stirring frequently, until onions are glazed and golden-brown (20 minutes). Sprinkle with sugar and boil down, stirring, 2 to 3 minutes to glaze.
Reduce heat to low, add wine, and cook, stirring frequently, until onions are very soft and deep mahogany in colour, about 1 1/2 to 2 hours.
Season with salt and pepper, and add vinegar to counteract any sweetness. Serve hot, lukewarm or cold.
If Spanish onions not available, increase sugar, but add a little vinegar at the last minute to counteract excessive sweetness.
Source
Adapted from a recipe card promoting The Cooking of South-West France by Paula Wolfert.
Comments
The subtitle of the cookbook is Recipes from France’s Magnificent Rustic Cuisine. The Amazon reviewers who have the book praise it highly and make it sound very appealing. The blurb sounds delicious, too;
There’s a logical glitch at the end; if you don’t have Spanish onions, add more sugar (how much?) and then vinegar at the end to counterbalance the sweetness. But you’re supposed to add vinegar anyway; this instruction is no different than the one given in the basic recipe. I don’t think you can get this right unless you already know how it’s supposed to taste.
1/4 c butter
2 1/2-3 lb Spanish onions, halved lengthwise and thinly sliced
1 Tbsp sugar
1 1/2 cups full-bodied red wine such as Petite Sirah or Côtes-du-Rhône
salt and freshly-ground pepper
1 tsp or more red wine vinegar
Method
Heat butter in a 4-quart saucepan (not aluminum) over low heat. Add onions. Cover and cook, stirring occasionally, 45 minutes.
Uncover, increase heat to medium-high, and cook, stirring frequently, until onions are glazed and golden-brown (20 minutes). Sprinkle with sugar and boil down, stirring, 2 to 3 minutes to glaze.
Reduce heat to low, add wine, and cook, stirring frequently, until onions are very soft and deep mahogany in colour, about 1 1/2 to 2 hours.
Season with salt and pepper, and add vinegar to counteract any sweetness. Serve hot, lukewarm or cold.
If Spanish onions not available, increase sugar, but add a little vinegar at the last minute to counteract excessive sweetness.
Source
Adapted from a recipe card promoting The Cooking of South-West France by Paula Wolfert.
Comments
The subtitle of the cookbook is Recipes from France’s Magnificent Rustic Cuisine. The Amazon reviewers who have the book praise it highly and make it sound very appealing. The blurb sounds delicious, too;
the recipes do not disappoint. Some standouts include Morue Pil-Pil, a spicy, slow-cooked salt cod dish recipe from the Basque region, and Cèpes of the Poor, chunks of eggplant sautéed to replicate the texture of costly mushrooms.I don’t think I’ll be making this one, though. Deeply browned onions are delicious, but worth 3 hours of to-and-fro-ing to stir the dish? You can make it for me if you want; I’m sure I’ll like it.
There’s a logical glitch at the end; if you don’t have Spanish onions, add more sugar (how much?) and then vinegar at the end to counterbalance the sweetness. But you’re supposed to add vinegar anyway; this instruction is no different than the one given in the basic recipe. I don’t think you can get this right unless you already know how it’s supposed to taste.
Pork Chops with Potatoes, Onions and Rosemary
Ingredients
Olive oil
1 Tbsp butter
2 1/2 c sliced yellow onions
2 garlic cloves, peeled and minced
2 large potatoes
4 pork chops, about 1 inch thick
1/2 c chicken broth
1/4 tsp dried rosemary
freshly ground pepper
Method
Cook the onions and garlic in a tablespoon or two of olive oil and the butter until soft but not browned. Remove from pan and reserve.
Peel the potatoes and slice 1/4 inch thick. Sauté in a thin film of olive oil in the same pan over moderately high heat until tender, turning to brown both sides. Remove from pan and add to the onions.
Lightly flour pork chops and brown on both sides (having added more oil if pan is too dry). Lower heat, return potatoes and onions to the pan and add chicken broth, rosemary and pepper. Cover tightly and simmer gently for about 20 minutes, or until the chops are tender. Serves 2 to 4.
Source
Adapted from a recipe card promoting Simple Pleasures by Helen Hecht.
Comments
Sounds good. What might stop me from making this is the tedium of sautéing the potatoes until tender and browned. It sounds trivial but I know from experience (making simple sautéed potatoes) that it’s not a cooking task I enjoy. You have to keep turning and stirring them for what seems to take forever. Yet you can’t take a shortcut and simply steam them in the recipe liquid, or they just don’t come out nearly as tasty. It’s a chore best done with a good book, audiobook, or favourite music on hand.
No salt? Maybe it’s assumed in the chicken broth.
Olive oil
1 Tbsp butter
2 1/2 c sliced yellow onions
2 garlic cloves, peeled and minced
2 large potatoes
4 pork chops, about 1 inch thick
1/2 c chicken broth
1/4 tsp dried rosemary
freshly ground pepper
Method
Cook the onions and garlic in a tablespoon or two of olive oil and the butter until soft but not browned. Remove from pan and reserve.
Peel the potatoes and slice 1/4 inch thick. Sauté in a thin film of olive oil in the same pan over moderately high heat until tender, turning to brown both sides. Remove from pan and add to the onions.
Lightly flour pork chops and brown on both sides (having added more oil if pan is too dry). Lower heat, return potatoes and onions to the pan and add chicken broth, rosemary and pepper. Cover tightly and simmer gently for about 20 minutes, or until the chops are tender. Serves 2 to 4.
Source
Adapted from a recipe card promoting Simple Pleasures by Helen Hecht.
Comments
Sounds good. What might stop me from making this is the tedium of sautéing the potatoes until tender and browned. It sounds trivial but I know from experience (making simple sautéed potatoes) that it’s not a cooking task I enjoy. You have to keep turning and stirring them for what seems to take forever. Yet you can’t take a shortcut and simply steam them in the recipe liquid, or they just don’t come out nearly as tasty. It’s a chore best done with a good book, audiobook, or favourite music on hand.
No salt? Maybe it’s assumed in the chicken broth.
Chicken with Mustard and Wine Sauce
Ingredients
1 whole frying chicken
2 Tbsp peanut oil
2 large garlic cloves, peeled and sliced thin
2 Tbsp chopped shallots (may subst. red onion)
1/2 c (or more) dry white wine
1 c leeks, sliced into 2-inch sections, washed and drained
salt and pepper to taste
3 tbsp Dijon mustard
1/4 c whipping cream
Method
Hack the chicken, i.e. cut it into serving pieces. Use a cleaver an have the pieces no larger than 2 inches square. Sauté the chicken pieces in oil over high heat, stirring, until browned.
Remove and drain oil.
Sauté garlic and shallots or red onion 1 minute. Add white wine and chicken. Cover and simmer until chicken is tender, about 15 minutes.
Increase heat to high, add leeks. Toss and cook for a moment. Add salt and pepper, cover, and cook over medium heat for 3 minutes.
Add mustard and cream. Toss and serve. (Add more wine if sauce too thick). Makes 2-3 servings.
Source
Adapted from a recipe card promoting The Frugal Gourmet Cooks with Wine by Jeff Smith.
Comments
Looks tasty! Once again, it’s obvious to me why I thought this recipe worth saving. But there’s no way I’m making this one verbatim. Hacking a frying chicken (what is a frying chicken, anyway?) into 2-inch bits with a cleaver is so not me. If I do this one, I will buy chicken pieces and get the chicken guy to cut them up for me. I guess it’s not quite as frugal that way.
The recipe style is a bit quirky. Some observations and questions: 1) Why peanut oil? 2) Does someone capable of recognizing a frying chicken and hacking it to nice 2-inch bits need to be told to peel the garlic cloves before slicing them? Ditto washing and draining the leeks? 3) I didn’t include the parenthetical comment on the Dijon mustard “(Grey Poupon is fine)” but it does have me puzzled. Why might the reader doubt that her or his Grey Poupon is adequate to the task, and need reassurance? The brand was bought by Kraft in 1999, but when the cookbook was published 13 years earlier, it had just become an RJR Nabisco acquisition. 4) Cook the chicken “until tender”? Rather, cook it until it’s done, I would say. 5) Add the cream and mustard and “toss”? Why not stir them in? 6) Is a whole chicken not too much for 2 to 3 people? (Maybe frying chickens are tiny.) I would rather have seen a weight given for the amount of chicken required.
1 whole frying chicken
2 Tbsp peanut oil
2 large garlic cloves, peeled and sliced thin
2 Tbsp chopped shallots (may subst. red onion)
1/2 c (or more) dry white wine
1 c leeks, sliced into 2-inch sections, washed and drained
salt and pepper to taste
3 tbsp Dijon mustard
1/4 c whipping cream
Method
Hack the chicken, i.e. cut it into serving pieces. Use a cleaver an have the pieces no larger than 2 inches square. Sauté the chicken pieces in oil over high heat, stirring, until browned.
Remove and drain oil.
Sauté garlic and shallots or red onion 1 minute. Add white wine and chicken. Cover and simmer until chicken is tender, about 15 minutes.
Increase heat to high, add leeks. Toss and cook for a moment. Add salt and pepper, cover, and cook over medium heat for 3 minutes.
Add mustard and cream. Toss and serve. (Add more wine if sauce too thick). Makes 2-3 servings.
Source
Adapted from a recipe card promoting The Frugal Gourmet Cooks with Wine by Jeff Smith.
Comments
Looks tasty! Once again, it’s obvious to me why I thought this recipe worth saving. But there’s no way I’m making this one verbatim. Hacking a frying chicken (what is a frying chicken, anyway?) into 2-inch bits with a cleaver is so not me. If I do this one, I will buy chicken pieces and get the chicken guy to cut them up for me. I guess it’s not quite as frugal that way.
The recipe style is a bit quirky. Some observations and questions: 1) Why peanut oil? 2) Does someone capable of recognizing a frying chicken and hacking it to nice 2-inch bits need to be told to peel the garlic cloves before slicing them? Ditto washing and draining the leeks? 3) I didn’t include the parenthetical comment on the Dijon mustard “(Grey Poupon is fine)” but it does have me puzzled. Why might the reader doubt that her or his Grey Poupon is adequate to the task, and need reassurance? The brand was bought by Kraft in 1999, but when the cookbook was published 13 years earlier, it had just become an RJR Nabisco acquisition. 4) Cook the chicken “until tender”? Rather, cook it until it’s done, I would say. 5) Add the cream and mustard and “toss”? Why not stir them in? 6) Is a whole chicken not too much for 2 to 3 people? (Maybe frying chickens are tiny.) I would rather have seen a weight given for the amount of chicken required.
Coconut Shrimp from Mozambique
Ingredients
2-3 lb shrimp
1/4 cup butter (may use part oil)
3-4 cloves garlic, minced
1 small onion, finely chopped
2-3 springs parsley, finely chopped
2 chili peppers, crushed or 1 tsp cayenne pepper
1 tsp salt
2 tsp cumin
2 large tomatoes, chopped
2-3 c coconut milk (see below) (amount depends on amount of shrimp)
Method
Clean and shell shrimp, if not already shelled. Heat butter in a heavy skillet and cook shrimp quickly over moderate heat until a rich golden pink. Remove from pan with slotted spoon, leaving butter.
In the same pan, sauté garlic, onion, parsley and chilis in the butter for 2-3 minutes. Add salt, cumin, and tomatoes, and cook until slightly thickened, stirring constantly. Reduce heat to low, return shrimp to pan and add coconut milk. Stir until heated through. Serve over rice. Makes 4-6 servings.
Coconut Milk
Ingredient: Fresh white meat of 1 coconut
Method
Grate coconut meat by hand, in blender, or in food processor. Line a bowl with a piece of cheesecloth big enough to hang outside the bowl. Place the grated coconut in the center and pour 1 cup boiling water over the coconut. When cool enough to handle, gather up the cloth in a bundle and squeeze the coconut thoroughly, collecting the milky liquid in the bowl. This is the coconut milk. Pour off the coconut milk and save it. Repeat the process three times, but keep each squeezing separate, because the first is the most concentrated. Use this first. If the last one is not used in the shrimp recipe, use it for cooking vegetables or rice.
Source
Adapted from a recipe card promoting The Africa News Cookbook: African Cooking for Western Kitchens edited by Tami Hultman.
Comments
No wonder I saved this card for 25 years; the recipe sounds fantastic. In fact the Amazon ratings for the cookbook, though few, are all 5’s, and the reviewers all praise it highly with no reservations.
On the other hand, no wonder I never made this recipe. Somehow I was never in the mood to go through the labourious process of extracting coconut milk. The recipe doesn’t even mention the part about prying the white meat out of the coconut shell, the hardest job of all. When the recipe says to repeat the squeezing three times, do you think they mean three times in total or three more times after the first? The Wikipedia article on coconut milk refers to three squeezings, so probably three times altogether.
But with canned coconut milk, it would be easy.
The chili peppers aren’t specified, but since they are supposed to be crushed, I presume it means dried ones.
2-3 lb shrimp
1/4 cup butter (may use part oil)
3-4 cloves garlic, minced
1 small onion, finely chopped
2-3 springs parsley, finely chopped
2 chili peppers, crushed or 1 tsp cayenne pepper
1 tsp salt
2 tsp cumin
2 large tomatoes, chopped
2-3 c coconut milk (see below) (amount depends on amount of shrimp)
Method
Clean and shell shrimp, if not already shelled. Heat butter in a heavy skillet and cook shrimp quickly over moderate heat until a rich golden pink. Remove from pan with slotted spoon, leaving butter.
In the same pan, sauté garlic, onion, parsley and chilis in the butter for 2-3 minutes. Add salt, cumin, and tomatoes, and cook until slightly thickened, stirring constantly. Reduce heat to low, return shrimp to pan and add coconut milk. Stir until heated through. Serve over rice. Makes 4-6 servings.
Coconut Milk
Ingredient: Fresh white meat of 1 coconut
Method
Grate coconut meat by hand, in blender, or in food processor. Line a bowl with a piece of cheesecloth big enough to hang outside the bowl. Place the grated coconut in the center and pour 1 cup boiling water over the coconut. When cool enough to handle, gather up the cloth in a bundle and squeeze the coconut thoroughly, collecting the milky liquid in the bowl. This is the coconut milk. Pour off the coconut milk and save it. Repeat the process three times, but keep each squeezing separate, because the first is the most concentrated. Use this first. If the last one is not used in the shrimp recipe, use it for cooking vegetables or rice.
Source
Adapted from a recipe card promoting The Africa News Cookbook: African Cooking for Western Kitchens edited by Tami Hultman.
Comments
No wonder I saved this card for 25 years; the recipe sounds fantastic. In fact the Amazon ratings for the cookbook, though few, are all 5’s, and the reviewers all praise it highly with no reservations.
On the other hand, no wonder I never made this recipe. Somehow I was never in the mood to go through the labourious process of extracting coconut milk. The recipe doesn’t even mention the part about prying the white meat out of the coconut shell, the hardest job of all. When the recipe says to repeat the squeezing three times, do you think they mean three times in total or three more times after the first? The Wikipedia article on coconut milk refers to three squeezings, so probably three times altogether.
But with canned coconut milk, it would be easy.
The chili peppers aren’t specified, but since they are supposed to be crushed, I presume it means dried ones.
Tuesday, September 14, 2010
Vegetable Tart and Short Pastry
Vegetable Tart
Ingredients
1 c julienned leeks
1 c julienned carrots
1 c julienned zucchini
1 tomato, peeled & chopped (optional)
3 eggs
salt, white pepper
2 c heavy cream
freshly ground nutmeg
1 Tbsp chopped parsley
1 tsp chopped basil
Puff Pastry or Short Pastry (see below)
Method
Preheat oven to 350°–400° F (175°–205° C). Mix the vegetables together (add tomato, if used). Line a 9-inch tart pan with the pastry, rolled thin. Prick with a fork, then arrange the vegetables over the pastry.
Beat the eggs with the salt and pepper. Add the cream, nutmeg, parsley and basil and mix well. Pour over vegetables. Bake the tart about 30 min or until done. Makes 6 servings.
Short Pastry
Ingredients
4 c flour
1/2 lb (1 c) butter, room temperature
salt
3–4 Tbsp sugar (if sweet pastry)
1 egg
3–4 Tbsp cold water
Method
Put the flour on the work surface. Cut softened butter into large pieces and distribute over flour. Add a pinch of salt (and the sugar, if using). Squeze the butter and flour lightly until well mixed and the texture of cornmeal. Do this quickly and delicately.
Beat the egg with 3 Tbsp water and stir it into the middle of the flour-butter mixture. Lightly squeeze the pastry together with a few quick movements. If too dry, sprinkle on the last tablespoon of water. Form into a ball. Rest 1 hour at room temperature, or overnight in the refrigerator. Makes pastry for 2–3 8-inch tarts.
Source
Adapted from a recipe card promoting Cooking with Antoine at Le Périgord by Antoine Bouterin with Elizabeth Crossman; an extract from the book.
Comments
Two cups of heavy cream! I wonder if I ever thought I would make this when I saved the recipe. I would like to try it; I’ll bet it’s delicious. The nutmeg–parsley–basil seasoning is a little bit unusual (to my experience) and sounds great. I’m automatically thinking, though, “What can I substitute for most of the cream?” Maybe a bit of cream and mostly milk.
Strange that it doesn’t include onions.
As for the baking, I doubt it would be done in 30 minutes; I wouldn’t be surprised if it has to stay in the oven nearly twice as long. And what’s with the 350 to 400 temperature range, with no explanation of which one to choose?
Why do you have to make the pastry on a flat surface and make a spready mess? Professional pastry chefs always seem to do it that way. I make pastry in a bowl and contain the works.
The pastry differs from the pie pastries I generally make in two main ways: the butter-to-flour ratio is quite a bit lower, and the butter is room temperature and soft instead of cold and hard. I wonder what difference it makes.
The pastry recipe makes “2–3 8-inch tarts” but the pie calls for “1 9-inch tart”. My best guess is that a half recipe of the pastry would be about right for one vegetable tart.
Ingredients
1 c julienned leeks
1 c julienned carrots
1 c julienned zucchini
1 tomato, peeled & chopped (optional)
3 eggs
salt, white pepper
2 c heavy cream
freshly ground nutmeg
1 Tbsp chopped parsley
1 tsp chopped basil
Puff Pastry or Short Pastry (see below)
Method
Preheat oven to 350°–400° F (175°–205° C). Mix the vegetables together (add tomato, if used). Line a 9-inch tart pan with the pastry, rolled thin. Prick with a fork, then arrange the vegetables over the pastry.
Beat the eggs with the salt and pepper. Add the cream, nutmeg, parsley and basil and mix well. Pour over vegetables. Bake the tart about 30 min or until done. Makes 6 servings.
Short Pastry
Ingredients
4 c flour
1/2 lb (1 c) butter, room temperature
salt
3–4 Tbsp sugar (if sweet pastry)
1 egg
3–4 Tbsp cold water
Method
Put the flour on the work surface. Cut softened butter into large pieces and distribute over flour. Add a pinch of salt (and the sugar, if using). Squeze the butter and flour lightly until well mixed and the texture of cornmeal. Do this quickly and delicately.
Beat the egg with 3 Tbsp water and stir it into the middle of the flour-butter mixture. Lightly squeeze the pastry together with a few quick movements. If too dry, sprinkle on the last tablespoon of water. Form into a ball. Rest 1 hour at room temperature, or overnight in the refrigerator. Makes pastry for 2–3 8-inch tarts.
Source
Adapted from a recipe card promoting Cooking with Antoine at Le Périgord by Antoine Bouterin with Elizabeth Crossman; an extract from the book.
Comments
Two cups of heavy cream! I wonder if I ever thought I would make this when I saved the recipe. I would like to try it; I’ll bet it’s delicious. The nutmeg–parsley–basil seasoning is a little bit unusual (to my experience) and sounds great. I’m automatically thinking, though, “What can I substitute for most of the cream?” Maybe a bit of cream and mostly milk.
Strange that it doesn’t include onions.
As for the baking, I doubt it would be done in 30 minutes; I wouldn’t be surprised if it has to stay in the oven nearly twice as long. And what’s with the 350 to 400 temperature range, with no explanation of which one to choose?
Why do you have to make the pastry on a flat surface and make a spready mess? Professional pastry chefs always seem to do it that way. I make pastry in a bowl and contain the works.
The pastry differs from the pie pastries I generally make in two main ways: the butter-to-flour ratio is quite a bit lower, and the butter is room temperature and soft instead of cold and hard. I wonder what difference it makes.
The pastry recipe makes “2–3 8-inch tarts” but the pie calls for “1 9-inch tart”. My best guess is that a half recipe of the pastry would be about right for one vegetable tart.
Salpicón (Chopped Beef Appetizer from Guatemala)
Ingredients
1 lb round steak or similar cut of beef
2 c. water
1/4 c finely chopped fresh mint
1/4 c finely chopped onion
1/2 tsp salt or to taste
1/2 tsp pepper
3 Tbsp sour orange juice (if sour oranges not available, add 1/2 tsp cider vinegar)
Method
Simmer the beef in the water for 1 hr or until soft.
Drain the meat and chop fine in a food processor.
Add remaining ingredients and mix well. Refrigerate at least 1 hr before serving. Serve chilled or at room temperature. Makes 4 servings or appetizer.
Source
Adapted from a printed recipe card that I think I collected when I was in a book club for cookery books, and each month’s mailing contained a few recipes from the new books being promoted that month. The original of this recipe is from False Tongues and Sunday Bread by Copeland Marks.
Comments
The authentic version would probably have the meat chopped finely with a knife instead of a food processor, and I think the texture would be more appealing. The combination of flavours sounds intriguing.
Apparently this would traditionally be served with piping hot corn tortillas and a radish salsa. From this forum, here’s a recipe for the salsa:
Picado de rábano (Radish salsa)
1 bunch radishes (12 radishes), chopped
2 tomatoes, chopped (the recipe calls for “kitchen tomatoes;” maybe plum tomatoes?)
4 sprigs of cilantro, chopped
a few mint leaves, chopped
1 small onion, chopped
lemon juice and salt, to taste
Combine all ingredients.
1 lb round steak or similar cut of beef
2 c. water
1/4 c finely chopped fresh mint
1/4 c finely chopped onion
1/2 tsp salt or to taste
1/2 tsp pepper
3 Tbsp sour orange juice (if sour oranges not available, add 1/2 tsp cider vinegar)
Method
Simmer the beef in the water for 1 hr or until soft.
Drain the meat and chop fine in a food processor.
Add remaining ingredients and mix well. Refrigerate at least 1 hr before serving. Serve chilled or at room temperature. Makes 4 servings or appetizer.
Source
Adapted from a printed recipe card that I think I collected when I was in a book club for cookery books, and each month’s mailing contained a few recipes from the new books being promoted that month. The original of this recipe is from False Tongues and Sunday Bread by Copeland Marks.
Comments
The authentic version would probably have the meat chopped finely with a knife instead of a food processor, and I think the texture would be more appealing. The combination of flavours sounds intriguing.
Apparently this would traditionally be served with piping hot corn tortillas and a radish salsa. From this forum, here’s a recipe for the salsa:
Picado de rábano (Radish salsa)
1 bunch radishes (12 radishes), chopped
2 tomatoes, chopped (the recipe calls for “kitchen tomatoes;” maybe plum tomatoes?)
4 sprigs of cilantro, chopped
a few mint leaves, chopped
1 small onion, chopped
lemon juice and salt, to taste
Combine all ingredients.
The reason for this blog
Since I was a teenager, whenever I saw a recipe I liked, I clipped it or copied it, thinking “I’ll make that someday.” The years, the decades went by, and as the recipe file grew, the years left to try new recipes decreased. So did my enthusiasm for cooking and trying new recipes!
But you might want to try them, so here they are.
But you might want to try them, so here they are.
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