Title: LAVASH
Categories: Breads, Turkish
Yield: 8 servings

1 pk Yeast
2 c Warm water
2 tb Sugar
5 1/2 c All purpose flour
2 ts Salt

Lightly oil a bowl for the dough. Mix the yeast, water
and sugar in a large mixing bowl. Add the flour and
salt and mix until it forms a well-blended but
somewhat soft dough. (resist the temptation to work in
any more flour than absolutely necessary.) Knead the
dough by hand or machine. If by hand, turn it out on a
floured board and work it until it is smooth and
elastic, approximately 10 minutes. If using a dough
hook on an electric mixer, knead the dough at the
slowest speed for about 5 minutes. Pat the dough into
a ball and put it in the oiled bowl. Cover the dough
with a kitchen towel and set it in a warm, draft-free
place to rise until the dough has doubled in bulk,
about 30 to 40 minutes. (A perfect place is a gas
oven with its slight heat given off by the pilot
light; an electric oven, turned on low for no more
than 2 minutes, then turned off, works equally well.)
When the dough has doubled, turn it out on a floured
board, punch it down, and knead it again until there
is no air left in it. Divide the dough into 8 round
mounds, place them on the board, cover again with a
towel, and let rise until almost doubled, about
30-minutes. While the dough is rising, preheat the
oven to 450F. Position a rack as close as possible to
the oven bottom. Flour a 12×15-in baking sheet. When
the 8 mounds of dough have risen, roll them out, one
piece at a time into rectangles about 12×15 inches
(the size of a standard sheet pan) and about as thin
as for a pizza. Puncture the entire surface at
1/2-inch intervals with the tines of a roasting fork.
Bake the breads, one at a time, for 6 to 8 minutes, or
until the tops are lightly browned. Remove each
finished bread to a wire rack to cool and continue
baking the remaining breads until all 8 are finished.
During the baking, if any large bubbles start to puff
up, puncture them immediately with a fork. The bread
in the Middle East is traditionally a type of cracker
bread called lavash (lawasha in Assyrian). This flat
leavened bread is available in grocery stores and
specialty markets and can be eaten as a cracker in the
dry, crisp form in which it comes. However to serve
along with a meal, it is preferable to dampen it so
that it becomes more breadlike. Moisten the lavash,
one cracker at a time, under cold running water,
making sure that both sides are completely wet; place
in a plastic bag for 3 hours, at the end of which time
the bread will be pliable and chewy. Lavash prepared
in this fashion is also used for Aram sandwiches. In
the old country, a lavash bread would bake in a clay
bottomed oven in 2 to 3 minutes. You can get much the
same result baking on a ceramic baking tile or
directly on the floor of a gas oven.

—–

Title: Strawberries Italian Style
Categories: Desserts, Fruits, Masterchefs, Frisco, Gir
Yield: 12 servings

3 qt Strawberries OR 1 lg Orange, juice of
3 qt Peaches OR 1/2 c Port and/or
— combination of both — Sweet vermouth
1 c Sugar 1 c Wine, white
2 md Lemon, juice of

Wash the strawberries and cut off the tops. Peel the peaches if
you decide to use them. Slice the peaches into medium-sized pieces.

Add all of the fruit to a bowl and sprinkle with sugar. Add
lemon juice, orange juice, Port, and wine. Mix and refrigerate for at
least 1 hour.

Serve in chilled glass cups.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA

—–

Peanut Butter Chocolate Kisses

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
1/2 cup peanut butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3 tablespoons granulated sugar
48 chocolate kisses

Preheat oven to 375 degrees. In bowl combine butter, peanut butter, brown suga
r, 1/4 cup granulated sugar, egg, vanilla and salt. Blend until light and fluf
fy. Add flour and baking soda, beating until blended. Shape dough into 48 bal
ls. Roll balls into 3 tablespoons granulated sugar.

Place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until li
ght golden. Immediately top each cookie with a candy kiss, carefully pressing
down firmly. Remove from cookie sheet and cool.

busted by sooz

– – – – – – – – – – – – – – – – – –

Title: Dolmades Yialandzi (Stuffed Grapevine Leaves)
Categories: Greek, Appetizers, Vegetarian
Yield: 60 servings

Karen Mintzias
3/4 c Olive oil
1/2 sm Onion; chopped
8 Scallions; chopped fine
2 lg Garlic cloves; chopped
1 c Raw long-grain rice
1 bn Fresh dill; chopped
1/2 bn Fresh parsley; chopped
1 1/2 Lemons (or more), juice only
Salt freshly ground pepper
1 c Hot water
1 lb Jar grapevine leaves

Heat the 1/2 cup oil in a skillet. Add the onion and scallions and
saute for about 5 minutes, until soft and transparent. Add the
garlic and cook for a few minutes, then add the rice, dill, parsley,
lemon juice, salt, pepper, and remaining 1/4 cup olive oil. Stir
well, then add the hot water. Cover and simmer about 5 minutes.
Remove from the heat and cool.

Meanwhile, carefully remove the grapevine leaves from the jar,
leaving the brine in the jar. Wash grapevine leaves thoroughly and
drain, then with a sharp knife cut the heavy stems from the leaves.
(If using fresh grapevine leaves use the same procedure, parboiling
leaves for 5 minutes when not tender, then drain.) Line an enameled
pan with a few heavy grapevine leaves and set aside. To stuff a
grapevine leaf, put it on your working surface rough side up and stem
end near you, and place a teaspoonful of the rice mixture near the
stem end. Using both hands, fold the part of the leaf near you up and
over the filling. Then fold the right side of the leaf over the
filling, then the left side, and roll tightly and back away from you
and toward the pointed end of leaf. Place the “dolma”, seam side
down, in the prepared pan. Continue stuffing grapevine leaves until
the mixture has been used. (If any grapevine leaves remain, replace
in the reserved brine for future use.) Place an inverted plate on
the dolmades, then add enough water to cover the dolmades (about 1 to
1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and
simmer as slowly as possible for 1-1/4 hours, then taste one to see
if the rice is tender, and continue cooking slowly if necessary.
Cool, then chill. Serve cold, as an appetizer or as an entree.

Note: An important variation, particularly in Macedonia and Thrace:
add a few tablespoons of raisins and pine nuts to the filling when
adding the rice. Also, you may vary the size of dolmades as you wish
by adding 1-1/2 teaspoons of the filling. However, be consistent to
allow them to cook at the same rate. They may be stored in the
refrigerator for a week or so.

Source: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York.

Typed for you by Karen Mintzias

MMMMM

Bucatini All’ Amatriciana

Recipe By : CHEF DU JOUR DJ9270 MICHAEL ROMANO
Serving Size : 4 Preparation Time :0:00
Categories : Chef De Jour Pasta Dumplings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Pounds fresh tomatoes — coarsely chopped
1 Tablespoon olive oil
1 Pound pancetta — cut in 3X1″ pices
1 Cup diced onion
1 Cup white wine
2 1/2 Tablespoons minced fresh chili pepper — seeds removed
1 Teaspoon dried red pepper flakes
1/2 Cup sliced fresh basil leaves — plus 4 sprigs
1 1/2 cups finely grated Pecorino Romano
1 teaspoon kosher salt
Freshly ground black pepper
3/4 pound Bucatini — or Perciatelli

In a 3-quart non-reactive saucepan heat the tomatoes over medium heat
until juicy, about 5 minutes. Pass the tomatoes through a food mill and
puree. Set aside

Wipe saucepan clean and return to medium heat. Add olive oil
and pancetta and cook, stirring for, about 15 minutes or until
pncetta is crisp. Remove from pan with slotted spoon and reserve.

Pour off all but about 2 tablespoons of fat from the pan. Add
pnions and cook over medium heat until golden, about 5 minutes. Add white
wine and reduce by 3/4. Add reserved tomatoes, chili
pepper, and red pepper flakes. Simmer gently for 30 minutes, stirring
occasionally with a wooden spoon.

Add reserved pancetta, basil, and 3/4 of the Pecorino Romano.
Season with salt and pepper. Simmer for an additional 15 minutes,
stirring occasionally. (May be prepared ahead up to this point, and frozen
for future use.)

Bring 1 gallon of water to a boil and add 1 tablespoon of salt. Cook
the bucatini until al dente. Drain and toss with the sauce.
Pour into a warmed serving bowl and sprinkle with remaining
cheese.Garnish with basil sprigs.

Yield: 4 serving

– – – – – – – – – – – – – – – – – –

NOTES : If fresh tomatoes aren’t available substitute canned.
Pancetta is available at Italian markets,gourmet shops and
good quality supermarkets.

Enjoy,
Doug
FW.DOUG@genie.com
dgoldin@earthlink.net

Pour boiling water over couscous in a large bowl; cover and let stand 30
minutes until water is absorbed. Add remaining ingredients. In a small
bowl mix ingredients for dressing. Pour over salad and refrigerate for a few
hours. six servings

Title: DARTMOUTH CRAB AND LOBSTER SALAD
Categories: Seafood, Salads, Victoria
Yield: 4 servings

8 oz Cooked, shelled, crabmeat
8 oz Cooked, shelled, sliced –
Lobster tail
1 ds Lemon juice
1 pn Salt and pepper to taste
Fennel and orange salad:
2 lg Navel oranges
1 md Fresh fennel
1 tb Olive oil
1 pn Salt and pepper to taste
Courchamps Sauce:
2/3 c Flaked cooked crabmeat
2 tb Lemon juice
4 ts Anisette or dry white wine
2 ts Chopped fresh parsley
2 ts Chopped fresh tarragon
Or
1/2 ts Dried tarragon
2 ts Soy sauce
2 ts Dijon mustard
1/4 c Olive oil
1 ds Salt and pepper to taste
Garnish:
1 bn Italian parsley, fennel –
Sprigs, and lemon wedges

In medium bowl, combine lump crabmeat and lobster.
Season to taste with lemon juice, salt and pepper,
tossing gently to mix. Cover and refrigerate.
Fennel and Orange Salad:
Using a vegetable peeler, remove 1/4 of the zest from
1 orange. Cut in very fine julienne strips. Blanch
in small pan of boiling water 5 minutes. Drain and
set aside in medium bowl. Peel oranges. Section
oranges into same bowl, then squeeze in juice from
membranes. Set aside. Trim fennel, reserving tops.
Remove tough outer layers of fennel bulb. Cut fennel
bulb in thin slices. Add to orange mixture. Chop 1
teaspoon feathery fennel tops and add to salad.
Drizzle with 1 tablespoon olive oil. Add salt and
pepper to taste. Cover and refrigerate.
Courchamps Sauce:
In blender, combine flaked crab, lemon juice,
anisette, chopped parsley, tarragon, soy sauce, and
mustard. Blend until pureed. With blender running,
gradually add 1/4 cup olive oil in a thin stream until
blended. Stir in salt and pepper to taste. To serve:
On each of 4 serving plates, arrange mounds of crab
salad and fennel salad. Garnish with sauce, Italian
parsley, fennel sprigs, and lemon wedges.

—–

Title: WONTONS
Categories: Chinese, Appetizers, Side dish
Yield: 1 servings

2 tb Peanut oil
1 1/2 tb Grated fresh ginger
2 md Garlic cloves, pressed
2 Tofu cakes, crumbled
1/2 c Finely chopped scallions
2 ts Dark sesame oil
2 tb Tamari soy sauce
50 Wonton wrappers
Bowl of lukewarm water
Cornstarch for dusting

Heat peanut oil in a wok. Sizzle the ginger garlic
briefly then add tofu stir-fry for a few minutes.
Add scallions, sesame oil tamari stir well. Set
aside to cool.

Set up a work area with wonton wrappers, water
cornstarch. Place a wrapper in front of you in a
diamond position. Drop a heaping teaspoonful of
filling in the centre of the wrapper. Moisten all 4
edges with water pull the top corner down to the
bottom, folding the wrapper over the filling to make a
triangle. Press edges firmly to make a seal. Bring
left right corners together above the filling.
Overlap the tips of these corners, moisten with water
press together. Place completed wrapper on the
corn-starch platter continue till all wrappers are
used.

FOR SOUP: Drop wontons into boiling water cook for 5
minutes. Drain.

TO FRY: Heat 2 to 3 cups of oil in a wok till hot.
Deep fry wontons in batches till golden, 2 to 3
minutes on each side. Drain. Serve with dipping sauce
or duck sauce.

Uncooked wontons will keep in the freezer for a good 2
months if well wrapped. Thaw before frying, but they
can be boiled straight from frozen cooked 2 minutes
longer.

“Sundays at Moosewood Restaurant Cookbook”

—–

Title: VIETNAMESE – LEMONGRASS CHICKEN
Categories: Vietnamese, Chicken
Yield: 4 servings

– Joe JPMD44A Comiskey
–
3 lb Frying chicken
1/2 c Lemongrass, about 4 stalks
– minced **
3 Scallion; all of them
2 tb Peanut oil
2 Red chile peppers; chopped
2 ts Sugar
1/2 c Chicken stock; fresh / can’d
1/4 ts Black pepper; freshly ground
1 ts Salt

MMMMM————————–GARNISH——————————-
1/2 c Dry-roasted peanuts; chopped
2 tb Nuoc Mam **
Coriander leaves; chopped

Hack the chicken into small serving pieces,
chopping through the bones with a very sharp cleaver.
Remove the outer leaves of the lemongrass and
finely slice the tender white part at the base of the
stalks. Bruise with a mortar and pestle or the handle
of a cleaver.
Finely slice the scallions, including the green
tops.
Mix the chicken with the salt, 1/4 teaspoon pepper,
the lemongrass and scallions and set aside for 30
minutes.
Heat a wok and add the oil, and when the oil is hot
add the chicken mixture and stir-fry for 3 minutes.
Add chile peppers and stir-fry on medium heat for
10 minutes or until chicken no longer looks pink.
Season with sugar and pepper and add the chicken
stock. Stir for a few minutes.
Garnish with the peanuts, “nuoc mam” and coriander.
Serve with rice, if desired.
This quickly prepared but terrifically flavorful
dish is great served with rice paper wrappers. I love
it with a few leaves of mint and basil. This is one
you must try. It is easily done in a wok. By Jeff
Smith The Frugal Gourmet From the 02/05/1992 issue of
Comiskey 09/05/1992

MMMMM

Bananas Foster Custard

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/2 c Bananas,firm-ripe,sliced

2 tb Lemon juice

6 Eggs

1 1/2 c Milk

1/2 c Sugar,granulated

2 ts Rum extract

2 tb Butter or margarine

1/2 c Brown sugar,firmly packed

1/4 ts Cinnamon,ground

1. Toss banana slices with lemon juice; drain off excess.

2. Set aside 6 banana slices for garnish; divide remaining slices evenly

among six lightly buttered 6-ounce custard cups.

3. Set cups in shallow baking pan.

4. Beat eggs, milk, granulated sugar and rum extract until well blended;

pour evenly into custard cups.

5. Place pan in preheated 350’F. oven; pour VERY hot water into pan to

within 1/2 inch of top of cups.

6. Bake about 40 to 50 minutes, until knife inserted near center comes out

clean.

7. Remove cups immediately from hot water; cool on wire rack 5 to 10

minutes.

8. To serve, gently loosen custards with thin spatula; invert onto serving

plates and garnish with reserved banana slices.

9. Melt butter in small saucepan over low heat; blend in brown sugar, water

and cinnamon.

10. Bring to a boil; boil 3 minutes.

11. Spoon about 1 tablespoon hot syrup over each custard and serve

immediately.

NOTE: This is a variation of the spectacular Bananas Foster served a famous

retaurants in New Orleans.

– – – – – – – – – – – – – – – – – –