THAI SOY BEAN FRITTERS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Large Thai dried chilies *
1/2 ts Chopped coriander roots **
1 t Minced Galanga (Kha) or ging
1 t Kaffir lime peel or lime zes
2 tb Minced garlic
2 tb Minced red onions
1 tb Thai shrimp paste
1 3/4 c Cooked and pureed soy beans
2 Eggs
1 tb Rice flour
3 tb Fish sauce (Nam Pla)
1 t Finely chopped Kaffir lime l
2 ts Cilantro leaves
1/2 c Oil for frying
—–DIPPING SAUCE—–
2 Medium chilies minced
2 ts Salt
4 tb Sugar
4 tb Vinegar

* Soak in hot water until soft ** Omit if not
available *** Squeeze out all the water DIRECTIONS:
Using a mortar and pestle or a blender. Puree chilies,
coriander roots, Galanga, lime peel, garlic, onions
and shrimp paste. Add soy beans and rice flour and
blend well. Transfer the soy bean mixture to a bowl
and add eggs, Kaffir lime leaves, cilantro leaves and
fish sauce and stir vigorously with a wooden spoon
until well blended. Heat oil in a large flat bottom
fry pan over medium heat. Meanwhile, dip hands in
water and form the soy bean mixture into patties,
about 1-1/2 inch in diameter each. Fry until well done
and golden brown. Drain the oil on paper towels. Serve
hot with dipping sauce. Dipping Sauce ~~~~~~~~~~~~~
Heat salt, sugar and vinegar in a small saucepan over
low heat until the salt and sugar is dissolved. Cool a
bit, add chilies and stir to mix well. NOTE: The
mixture must be on the dry side. If the mixture is
too soggy it won’t be crispy when fried. The
solution
would be to lay the patties out on a cookie sheet
to
air dry about 15 minutes or so before frying.

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This is a *fabulous* dish. It is a rich dish for special occasions
(fermented black soybeans are high-salt and high-fat). The recipe
here is adapted from one in _Sundays at Moosewood Restaurant_ (the
best of the Moosewood cookbooks, IMHO).

GREEN BEANS IN BLACK BEAN SAUCE

Ingredients
1 lb fresh green beans, trimmed
4 garlic cloves
2 jalapenos or other hot chiles
2 T fermented black soybeans
3 T rice vinegar
2 T tamari (or soy sauce)
1.5 t potato starch (or cornstarch)
1 T brown sugar
2 T sake or other rice wine

Cut the green beans into equal lengths of about 1.5 inches. Blanch the
green beans for 3 minutes. Set aside.

Mince the garlic. De-seed the jalapenos and finely dice. Mix together
the garlic, jalapeno, and black beans. Set aside.

Mix together the rice vinegar, tamari, starch, sugar, and sake. Set
aside.

Fill a glass with water and set handy next to the stove. Put a
skillet over high heat. When the pan is hot, dump the garlic mixture
into the pan. Stir fry for one minute, adding water as the mixture
begins to stick — add just a little at time. Add the green beans and
stir fry for 5 minutes, again adding water just as needed. Add the
vinegar mixture, mixing until evenly coated and sauce thickens. Serve
immediately.

Serves 2

Comments:

Blanching: bring a *large* pot of water to a rolling boil. Dump in
the green beans, boil for 3 minutes, remove promptly and dump into ice
water or run under cold water to stop the cooking.

Fermented black soybeans are available in Asian markets. Usually
labled “salted black beans”. I find them in the preserved food
section in plastic bags.

Title: HUMMUS WITH PITA TOASTS
Categories: Appetizers, Oriental, Vegetables, Ethnic
Yield: 4 servings

2 ea 6″ pita loaves*
3 tb Butter; melted
19 oz Can chick peas; rinsed/drain
3 tb Tahini (sesame seed paste)
1 tb Olive oil
3 tb Fresh lemon juice
3 Garlic clove; mashed**
1 ts Salt
1 ts Olive oil for garnish
Fresh parsley; chopped
Water

*Split each round cut into 8 triangles **mince
mash garlic with salt Brush the rough sides of the
pita triangles with butter, sprinkle them w/salt to
taste bake on a baking sheet in the top third of a
preheated 400 deg. oven until golden, about 6-8
minutes. In a food processor, blend chick peas,
tahini, oil, lemon juice, garlic paste pepper and
enough water to cover mixture to taste until smooth.
May be made 1 day in advance chilled. Sprinkle with
parsley drizzle a bit of olive oil sprinkle with
parsley to serve with pita toasts.

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Risotto With Four Cheeses

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Cheese
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion
2 cup Arborio rice (15 ounces)
4 ounce Fontina cheese
5 ounce Gorganzola cheese
6 cup Chicken stock (OR 3 cups
1 teaspoon Ground black pepper
canned chicken broth and
butter
3 cup Water)
grated Parmesan cheese
grated pecorino cheese

Peel and mince the onion. Cut the fontina and Gorganzola cheeses into 1/4-inch
dice (1 cup each). Bring the chicken stock (or chicken broth and water) to a
boil; cover and keep warm. Heat 4 tablespoons butter in a large soup kettle.
Add the onions and saute until softened, about 4 minutes. Stir in rice and
saute until translucent and coated with butter, 1 to 2 minutes. Add 1/2 cup
hot stock and, stirring continuously, simmer until liquid is completely
absorbed, about 1 minute. Repeat with remaining stock, stirring continuously,
adding 1/2 cup at a time. Add more stock only after previous addition has been
absorbed. Continue to cook, stirring and adding hot stock, until rice is creamy
and just tender, 20 to 25 minutes.
Remove from heat and stir in remaining butter, cheeses, and pepper. Serve
immediately. Makes 4 to 6 servings.
BASIC RISOTTO: Use the same recipe except increase the butter to 1/4 pound,
increase the Parmesan cheese to 6 tablespoons and omit the other three cheeses
[COOKS; APRIL 1989] Posted by Fred Peters.

Converted by MMCONV vers. 1.10

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Cream Of Spinach Soup

Recipe By : Lisa-Fabfood
Serving Size : 1 Preparation Time :0:00
Categories : To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Spinach;bunches/chopped
5 cups Chicken broth
3 tablespoons Rice
1 tablespoon Sugar
1 tablespoon Lemon juice
1/2 teaspoon Curry powder;or to taste
1/2 cup Cream
2 tablespoons Butter
Salt and pepper to taste

VELOUTE D’EPINARDS AU CURRY In a soup pot, melt the butter and saute spinach
until wilted. Add the chicken broth, rice, salt, pepper, and curry powder,
and simmer 45 min- utes, uncouered. Pass the soup through a food mill and
reheat. Add the cream and lemon juice. Do not allow the soup to boil after
addinq the cream. To serve, you may sprinkle the soup with croutons,
previously sauteed in butter

Converted by MC_Buster.

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Perfect Rice

Recipe By :COOKING MONDAY TO FRIDAY SHOW #6607
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup converted rice
1 3/4 cups water
salt
butter, optional
1/4 cup cheese such grated sharp cheddar or Parmesan
optional: 1/4 cup thin strips
of black forest or other g

Place rice, water and salt in a saucepan. Bring liquid to a boil over
medium heat. Cover and simmer over low heat until the rice is as tender as
you like it, about 18 minutes. If there is any leftover liquid in the pot,
drain the rice in a strainer. Remove half of the rice for another day. To
remaining rice, stir in butter and cheese and/or ham; adjust seasoning.

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Fortune Cookies **** (Kevin’s Favorite)

Recipe By : Eating Well
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Cookies
Fun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 Cup Cake Flour
1/3 Cup Granulated Sugar
2 Lg Egg Whites
2 Tbls Confectioners’ Sugar
2 Tbls Vegetable Oil, Preferably Canola
1 Tbls Butter — softened
1 Tsp Pure Vanilla Extract
Pinch Of Salt

Preheat oven to 300F. Very lightly oil 2 nonstick baking sheets or lightly coa
t them with nonstick cooking spray.
In a food processor, combine all of the ingredients and process until smooth.
Drop 6 scant tablespoonfuls of the butter onto a prepared baking sheet, placing
well apart from each other on the sheet. (Set the remaining ingredients on the
side.) With a small spatula or the back of a spoon, spread each spoonful into
a 3 1/2 inch circle. Bake until quite golden, 10-15 minutes.
Have a small bowl and a muffin tin ready. Remove the aking sheet from the oven
. With a think spatula, carefully release the cookies but leave them on the ba
king sheet. Return the sheet of cookies to the oven to soften for 1 minute. O
pen the oven door but leave the cookies inside to remain pliable in the warmth
of the oven.
Remove 1 cookie at a time from the oven. Lay a fortune in the center of a cook
ie and roll into a tube, overlapping the edges slightly. Holding the ends, fol
d the cookie in half down over the rim of the bowl to form the traditional fort
une cookie shape. Immediately transfer the cookie to the muffin tin to keep it
from opening as it cools. Repeat with the remaining cookies. Spread and bake
the remaining batter, and form cookies as directed above.
Makes 12 fortune cookies.

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Title: CONGEE – RICE GRUEL
Categories: Chinese, Rice
Yield: 6 servings

1 c Long grain rice
3 qt Stock [I used chicken stock.
-S.C.]
2 tb Minced Chinese preserved
-turnip
1 sl Ginger root, minced
1 Piece tangerine peel, soaked
-to soften and minced
Salt
Garnish of:
Chopped green onion
Chopped coriander
Slivered preserved ginger
Sliced tea melon

In all my years of eating and cooking Chinese food,
I’d never tried Congee (rice gruel) before yesterday.
It just seemed so *bland* that I thought it couldn’t
possibly be all that interesting. I was WRONG! The
recipe below gives a subtle but hearty “soup” which
can be garnished in a virtually infinite number of
ways according to personal taste. I found that I like
just the basic stuff, unembellished the best. I
substituted half a cup of long grain rice and half a
cup of glutinous rice for the long grain rice and it
worked very well. The preserved turnip seems to be
used mostly for its salt content. I found it
unnecessary to add any more salt to the congee. The
tangerine peel gives a very subtle, nice hint of
exotic perfume to the dish. The pot I made set up
almost like a pea soup when it cooled. Good stuff!
Ridiculously easy too…

Congee (Jook)

Combine rice, stock, preserved turnip, ginger and
tangerine peel in a large soup pot and bring to a
boil. Lower heat and simmer, uncovered approximately
1-1 1/2 hours or until the rice is thoroughly broken
up. Stir occasionally to prevent soup from sticking
and add boiling water if necessary. When done, soup
should be thick and creamy. Add salt to taste and
garnish with any or all of the suggested garnishes.

Variations: Just before serving, add cooked chicken,
pork, ham or beef. Or with rice add diced forest
mushrooms, soaked to soften or dried shrimp.

From “The Regional Cooking of China” by Margaret Gin
and Alfred E. Castle, 101 Productions, San Francisco,
1975.

—–

Title: THE COACH HOUSE WINE MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————–POULTRY, FISH, SHELLFISH—————–
1 c Dry white wine
3 Large shallots; minced
2 Large garlic cloves; minced
2 tb Olive oil
2 tb Lemon juice
1 1/2 tb Dijon mustard
10 Peppercorns; crushed

Combine all ingredients in a bowl. Makes about 1-1/2
cups

—–

Vegetable Eggplant soup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Garlic, finely chopped
1 Medium onion, finely chopped
3 Medium carrots,
Finely chopped
2 Ribs celery, finely chopped
1 Medium eggplant, peeled
And finely chopped
1 Medium turnip, finely
Finely chopped
8 c Chicken stock, water or a
Combination
1 14 1/2 ounce can tomatoes
Coarsely chopped, including
Juice
1/2 t Basil
1/2 t Thyme
1/2 t Oregano
1/2 t White pepper
Salt to taste

In a heavy large pot over low heat, cook the garlic, onion, carrots,
celery eggplant and turnips until they begin to soften, about 5 minutes.
Do not brown.

Add stock or other liquid. Over high heat, bring liquid to a boil and
skim off any gray foam that rises to the surface. Reduce heat and simmer
until vegetables are crisp-tender. 7 to 10 minutes.

Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.

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