Date: Wed, 28 Apr 93 14:53:08 +0700
From: Malcolm Moseley

MARROW WITH BEANS AND CORN
————————–

Serves 3 adults as a main course, keeps well and can be eaten cold for lunch
the next day in pitta or whatever.

INGREDIENTS.
————

1 large onion, chopped 1 or 2 cloves garlic
1tsp dried basil 1tsp dried oregano
4 ozs sweetcorn kernels 15 oz can tomatoes (undrained)
8 ozs any cooked beans (kidney beans look good in this dish)
1lb marrow, not too firm 2 tblsp tomato puree

This is, apparently, a south american dish. I thought it tasted delicious and
looked especially good.

METHOD.
——-

1. In a large saucepan, saute the onions as you wish :-), until softened.
2. Meanwhile, dice the marrow into fairly large cubes (1′ ?).
3. Add tomatoes, puree, garlic and herbs to the onions and simmer for ten
minutes (uncovered to thicken the sauce).
4. Add the marrow and cook until tender, from 10-20 minutes depending on the
size of the marrow cubes.
5. When the marrow is *almost* cooked, add the beans and the sweetcorn and cook
until the marrow is ready and the mixture is piping hot. Eat sprinkled with
loads of freshly milled black pepper.

NOTE. This is really good when the sauce is nice and thick. If you do need to
add water during cooking, keep it to a minimum.

I eat this on it’s own, but it would go well on brown rice.

BEAN AND PISTOU SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chicken broth
2 cn White beans, rinsed and
-drained (19-ounce cans)
2 tb Pesto sauce
2 tb Grated Parmesan cheese
Freshly ground black pepper

Put the broth and beans in a saucepan over moderate
heat and bring to a boil. Reduce heat to low and stir
in the remaining ingredients. Simmer for about 1
minute.

Makes four 1-cup servings.

Nutrition information per serving: Calories: 496
Protein: 29.4 grams Fat: 11.5 grams Colesterol: 3.9 mg
Fiber: 22.1 grams Sodium: 483 mg

[ MODERN MATURITY; April/May 1990 ]

Posted by Fred Peters.

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RASPBERRIES IN HONEYED PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Raspberry puree
2 tb Honey
1/2 pt Red raspberries
1/2 pt Golden raspberries

1. Combine the raspberry puree and honey.
2. Put the red and golden raspberries into a bowl and
add the puree. Stir gently and let marinate at room
temperature for 1 hour. (Refrigerate if preparing
ahead; bring out of refrigerator 30 minutes before
serving.) 3. Serve the raspberries alone, or as a
topping over ice cream or angel food cake.
Note: To make a raspberry puree: Pour a 10-ounce
package of frozen raspberries in light syrup in a food
processor or blender. Strain and use the puree.

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Title: Trio of Grains with Sweet Corn Coulis
Categories: Vegetarian, Main dish
Yield: 6 servings

1 c Cooked Couscous
1 1/2 tb Cucumber, finely diced
1 1/2 tb Pine Nuts, roasted
1 1/2 tb Mint, fresh, finely minced
1 1/2 tb Lemon Juice
2 tb Tomato Concasse (see note)
1 tb Herb-Infused Olive Oil
Salt and Pepper, to taste
BASMATI RICE:
1 c Basmati Rice, cooked
2 tb Spinach, chopped and sauteed
2 tb Tomato Paste
1 1/2 tb Zucchini, blanched and
– finely diced
Salt and Pepper, to taste
QUINOA:
1 c Quinoa, cooked
2 tb Shiitake Mushrooms, finely
– sliced and sauteed
2 tb Shiitake Mushroom Duxelles
– (see note)
1 tb Red Bell Pepper, roasted and
– finely chopped
1 1/2 ts Tarragon, fresh, finely
– chopped
1 1/2 ts Hazelnut Oil
Salt and Pepper, to taste
SWEET CORN COULIS:
6 Ears Sweet Corn (in husks)
1 tb To 2 tb Water
COUSCOUS:
Salt and Pepper, to taste
GARNISHES:
Sage Leaves, fried
1 pn Finely Julienned, lightly
Fried Zucchini (see note)

Each of the three grain combinations can be formed using timbales or
other molds, or by the quenelle method using two large tablespoons.
COUSCOUS, RICE AND QUINOA: Heat all couscous ingredients in a double
boiler until warmed through. Pack mixture into 6 small timbale molds
(or scoop mixture in a tablespoon, round a second tablespoon over the
mixture and press spoons together). Unmold mixture and set aside.

Repeat procedure with basmati rice ingredients; set aside.

Repeat with quinoa ingredients; set aside.

COULIS: Grill, broil or roast corn in their husks for 10 to 12
minutes, until corn is cooked. Discard husks and remove kernels from
cobs. In a food processor blend kernels with enough water to produce
a sauce. Pass mixture through a fine strainer, and season the liquid
with salt and pepper.

TO SERVE: Pour coulis on 6 plates and place one serving of each
grain on each plate. Garnish couscous with fried sage leaves;
garnish basmati rice with fried zucchini.

Serves 6

NOTES: To make tomato concasse, peel, seed and dice tomatoes and
toss with olive oil, salt and pepper.

To make shiitake duxelles, finely mince mushrooms and saute in oil
with a pinch of minced shallot or onion.

To fry sage leaves and zucchini for the garnishes, heat 3/4 inch of
oil in a pan to 350 F (a drop of water should ripple and pop on
surface of the oil); fry sage leaves for 1 minute, remove to a paper
towel and drain. Repeat with finely julienned zucchini, frying just
until golden.

Created by: Charlie Trotter, chef extraordinaire, Chicago

Source: Vegetarian Times, April 1993

Shared by: Norman R. Brown

Posted from the Echo’s Library 04/29/94 by Frank Skelly

MMMMM

8 Cups cubed stale bread (about 12 slices)
2 stalks celery, chopped
1 large onion, chopped
4 apples, peeled, cored, chopped
1-1/2 tsp sage, rubbed dried
1 tsp thyme, dried
1/2 Cup chopped cranberries
1-1/2 Cup vegetable stock
salt pepper to taste

Preheat oven to 350 degrees F. Spread bread cubes on a
baking sheet and toast for 15 or 20 minutes, until
lightly toasted.
Heat a large non-stick skillet over medium heat. Put
celery and onion into skillet, cover, and allow to sweat
for 5 minutes. Add two Tbsp of the stock and stir
to release any browned bits. Simmer until liquid
evaporates. Add apples two more Tbsp of stock
simmer, stirring, until liquid evaporates. Stir in sage,
thyme, 1/4 cup of stock, cover, reduce heat to low,
simmer until apples are tender, 5 or 6 minutes.
Pour bread mixture into a large bowl, mix in cranberries,
drizzle with remaining stock, season with salt pepper.
Transfer to a 10-cup casserole, lightly coated with
non-stick spray, cover, bake in a 325 degree F oven
for 35 to 45 minutes.

note:
apples which maintain their shape when baked are best,
Northern Spy is *the* quintiscential choice but Golden
Delicious would be good too.

TERRAPIN IN CREAM

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Egg — hard-boiled
8 tb Butter
2 c Cream
1/2 ts Salt
1/2 ts Pepper
1/2 ts Allspice
1/2 ts Nutmeg
2 c Terrapin — cooked picked
1/2 c Sherry

Calories per serving: Number of
Servings: 6 Fat grams per serving:
: Approx. Cook Time: Cholesterol per
serving: Marks:

*DIRECTIONS*

To cook terrapins: Boil a few and pick them, cutting
out the gall bladder, which is attached to the liver.
Be sure not to break the gall sac. Reserve the eggs,
and put all to stew with 1/2 pint of claret, and
rather more Madeira, until done.

Force egg yolks through a sieve, then cream then with
butter. Scald cream over hot water, add seasonings,
and beat in egg yolk and butter mixture. Add terrapin
and sherry, and heat thoroughly.

~– Mrs. S. Scott Beck, Kent Co., MD The
Hammond-Harwood House Cookbook

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BREAD DUMPLINGS (SOURDOUGH)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sourdough batter — proofed
1 c Milk
3 lg Eggs
6 c Flour, all-purpose
2 tb Baking powder
1 1/2 ts Salt
6 Toast slices — cut in cubes

Recipe by: Randy Pollak
In a very large mixing bowl combine flour, baking
powder, salt and toast cubes; mix well.
In a medium bowl beat eggs slightly; add sourdough
batter and milk. Stir until well combined.
Pour batter mixture into flour mixture and mix dough
until smooth. Divide dough into four equal pieces and
shape each piece into small rectangular loaves. Set on
wax paper, cover with plastic wrap and then a dish
towel. Allow dough to rest for at least 1 hour.
Prepare a large Dutch oven by placing a vegetable
steamer inside and add water until it comes to just
below the steamer. Cover and bring to boil. Reduce
heat but it must be high enough to create steam. Place
1 or 2 (depending on size as loaves will better than
double in size) loaves unto steamer and for about 20
minutes or until a toothpick inserted into center of
loaf comes out clean. Four loaves is enough for about
12-16 servings. Note: Dumplings may also be boiled, in
which case you must cut each loaf in half; however
steaming produces larger and lighter dumplings. If you
wish you may refrigerate dumplings until cold
carefully slice and wrap in plastic wrap then foil and
freeze.

– – – – – – – – – – – – – – – – – –

WELSH BROTH – CAWL (WELSH)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb. Welsh lamb cutlets
1/2 lb Onions
3 Leeks
1/2 lb Carrots
1/2 lb Parsnips
1/2 lb Swede
2 lb Potatoes
Salt and pepper

Remove as much tat as possible from the cutlets and
boil the meat gently in water for 1 hour. Skim off
fat. Peel and cui up the vegetables and add to the
lamb. Add salt and pepper to taste. Cover and simmer
until the vegetables are tender.

From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09
23:43:38 Edt

– – – – – – – – – – – – – – – – – –

MONKFISH CHILI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Turkish bay leaves
1/4 ts Ground cumin
1/4 ts Dried basil, crumbled
1/4 ts Dried marjoram, crumbled
1/4 ts Dried red pepper flakes
1 lg Onion, coarsely chopped
1/3 c Tomato paste
1 3/4 lb Tomatoes, peeled, diced
2 lb Monkfish cut, 1/4 inch dice
1/4 c Chili powder
1 tb Cajun Seafood Magic
1 t Salt
1/4 ts Dried thyme, crumbled
1/4 ts Dried oregano, crumbled
1/4 ts Cayenne pepper
2 tb Vegetable oil
2 Green bell peppers, sliced
2 1/2 c Rich fish stock
2 c Cooked red kidney beans

Combine the first nine ingredients in a small bowl.
heat oil in a heavy large saucepan over medium heat.
Add onion and cook until translucent, stirring, for
about 8 minutes. Mix in the bell peppers and continue
to cook for another 3 minutes. Add herb and spice
mixture and stir for 5 minutes more. Add tomato paste
and cook for another 2 minutes. Keep stirring! Add
fish stock and tomatoes, increase heat to boiling. Add
beans and return to boil. Reduce heat and simmer
until beans are heated through. Add fish and sprinkle
with chili powder, cook and stir for about 2 minutes,
until fish is almost opaque. Add Seafood Magic, stir,
remove from heat, adjust seasoning and serve.

– – – – – – – – – – – – – – – – – –

Onion Soup Burgundy-style

Recipe By : The New New York Times Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Pounds Onions
4 Tablespoons Butter
1 Clove Garlic — finely minced
Salt
Freshly ground black pepper
2 Tablespoons Flour
10 Cups Water
1 Cup Dry white wine
1 Bay leaf
1 Sprig Fresh thyme or
1/2 Teaspoon Dried thyme
12 Very thin (1/4-inch) slices French bread
2 Cups Grated Gruyere or Swiss cheese
6 Tablespoons Grated Parmesan cheese

1. Preheat oven to 400F.

2. Peel the onions and cut them in half. Slice each half wafer thin
there should be about 12 cups. In a large, heavy, ovenproof casserole
or deep skillet, heat the butter and add the onions and garlic. Cook,
stirring, until the onions are wilted and start to brown, about 10
minutes. Sprinkle with salt and pepper. Put the casserole in the
oven and bake for 15 minutes.

3. Remove the casserole from the oven and sprinkle the onion mixture
with flour, stirring to coat the onion pieces evenly. Add the water
and wine and cook over high heat, scraping around the bottom and sides
to dissolve the browned particles. Add the bay leaf and thyme and
simmer for 30 minutes, stirring frequently.

4. Meanwhile, put the bread slices on a baking sheet and bake until
brown and crisp.

5. Increase the oven temperature to 450F degrees

6. Fill 6 individual ovenproof soup tureens, or one large tureen,
with the soup. If individual tureens are used, place 2 slices of
toast atop the soup. if a large tureen is used, cover with the toast,
overlapping. Sprinkle the toast with the Gruyere, then the Parmesan.
place the Tureens on a baking dish to catch any drippings. Bake for
about 10 minutes, or until the soup is piping hot, bubbling and brown
on top.

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