Boston Chowder

Recipe By : Old Cookbook ??
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients
2 Tablespoons butter – or margarine
1 medium onion — chopped
2 Tablespoons all-purpose flour
3 cups water
3 large potatoes — peeled, diced
1 medium carrot — grated
1/2 teaspoon salt (optional)
1/4 teaspoon white pepper
1/4 teaspoon dried savory
1 pinch dried thyme
2 cups whole milk
1 pound fish fillets — cut in bite size
— pieces
3/4 cup baby clams — canned, drained

Directions;
In large heavy saucepan, melt butter over medium heat. Cook onion until
softened, about 3 minutes. Stir in flour to coat onion. Cook,
stirring,
for 1 minute without browning, Stir in water, potatoes, carrot, salt,
pepper, savory and thyme. Bring to boil cover and reduce heat to simmer
until vegetables are tender, about 15 minutes. Pour in milk; return
just
to a gentle boil. Immediately remove from heat. Add clams. Cover and
let stand 5 minutes. Taste and adjust seasoning.

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NOTES : Make 4 main course servings.

Title: Beef And Tequila Stew
Categories: Stews Vegetables Meats Mexican
Servings: 6

2 lb Meat; * 1/4 c Unbleached Flour
1/4 c Vegetable Oil 1/2 c Onion; Chopped, 1 Medium
2 ea Bacon; Slices, Cut Up 1/4 c Carrot; Chopped
1/4 c Celery; Chopped 1/4 c Tequila
3/4 c Tomato Juice 2 T Cilantro; Fresh, Snipped
1 1/2 t Salt 15 oz Garbanzo Beans; 1 Can
4 c Tomatoes; Chopped, 4 Medium 2 ea Cloves Garlic;Finely
Chopped

* Meat should be beef boneless chuck, tip or round, cut into 1-inch
————————————————————————–
Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and
stir beef in oil over medium heat until brown. Remove beef with slotted
spoon and drain. Cook and stir onion and bacon in same skillet until
bacon is crisp. Stir in beef and remaining ingredients. heat to boiling;
reduce heat. Cover and simmer until beef is tender, about 1 hour.

—————————————————————————–

RASPBERRIES WITH PEACH PUREE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Peaches — peeled pits
-removed
2 tb Raspberry vinegar — up to 3 tb
2 tb Sugar, powdered — or to taste
2 c Raspberries, fresh
1/2 c Creme fraiche — up to 3/4

“To peel peaches, bring a medium saucepan of water to
a boil. Drop 1 peach at a time gently into the boiling
water, leave it for 5 seconds, and retrieve it by
piercing the flesh with a fork. With a paring knife,
slit the skin, which will then slip off easily.” “This
puree can be made several hours ahead but should be
stirred before spooning onto the plates. The raspberry
vinegar holds the color of the peaches, add a subtle
tang, and heightens the flavor of the raspberries.
Pears may be substituted for the peaches and can
simply be peeled without first being dipped into
boiling water.” Puree the peaches in a food processor
or a food mill fitted with the finest disk. (There
should be about 1 cup puree.) Add the raspberry
vinegar and enough of the powdered sugar to balance
the taste. Refrigerate until serving time.
Divide the puree among 4 dessert plates, spooning it
into a semicircle. Nestle a quarter of the raspberries
beside each serving of puree and pass the creme
fraiche separately.

– – – – – – – – – – – – – – – – – –

CHILLED PEA POD SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh pea pods
1/2 c Unsalted butter
8 Green onions — thinly sliced
2 qt Chicken broth
2 tb Fresh tarragon — minced
16 Romaine lettuce leaves
1/2 c Creme fraiche
Salt freshly ground pepper
1 pn Sugar, optional
Fresh lemon juice
Creme fraiche
Fresh sprigs tarragon
Steamed fresh green peas

Snap ends and remove strings from pea pods. Melt
butter in heavy large saucepan over medium heat. Saute
pods and onions until onions are tender, about 5
minutes. Add broth and minced tarragon and bring to
boil. Reduce heat and simmer 15 minutes. Mix in
romaine and simmer 5 minutes. Puree soup as finely as
possible in batches in processor using on/off turns,
about 5 minutes. Strain through fine sieve into bowl.
Stir in 1/2 cup creme fraiche. Season with salt,
pepper and sugar or lemon juice if desired. Cool to
room temperature. Cover and refrigerate until well
chilled, at least 4 hours. (Can be prepared 1 day
ahead.) Just before serving, ladle soup into
individual bowls. Top with dollop of creme fraiche and
fresh tarragon sprig. Garnish with fresh peas if
desired.

– – – – – – – – – – – – – – – – – –

Title: House Balsamic Vinaigrette
Categories: Condiments, Mine
Yield: 1 /2 cup

1 ts Salt
2 tb Red wine vinegar
1 tb Balsamic vinegar
1 1/2 ts Dijon mustard
1/2 ts Black pepper
6 tb Olive oil
1 sm Garlic clove (s), minced
1 Scallion
-white and green parts
-cut into 1/8″ rounds
2 tb Parsley, chopped

1. Stir the salt into the vinegar. Add the mustard and stir. Add the
pepper and olive oil. Whisk or shake in a tightly covered jar until
blended.

Can be prepared to this point up to 1 week ahead and refrigerated.

2. Add the garlic, scallion, and parsley. Shake well and serve.

Can be prepared up to 1 hour ahead.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 48-49

MMMMM

Mango, Ginger And Lime Soup

Recipe By : Akron Beacon Journal September 2, 1998
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds ripe mangoes — peeled, diced
4 ounces fresh ginger — peeled, chopped
4 cups mango nectar
1/4 cup fresh lime juice

Put mangoes and ginger in food processor fitted with metal blade or
blender. Puree, adding nectar gradually through feed tube, until smooth.
Strain through fine sieve or cheesecloth; discard pulp. Stir in lime
juice; refrigerate until cold.

— Adapted from Latin Ladles, by Douglas Rodriguez.

Converted by MC_Buster.

– – – – – – – – – – – – – – – – – –

Funnel Cake

Recipe By : “Ask Anne Nan”
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — beaten
1 1/2 cups milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups cooking oil

In a bowl, combine eggs and milk. Sift together flour, baking powder and
salt. Add to egg misture and beat with electric mixer until smooth. (Check
to see if mixture flows easily).
In a large skillet heatoil to 360F. Covering the end of a small funnel
with your finger, pour batter into hot oil in a spiral shape. Fry till
golden (about 3 minutes) using tongs to turn. Cook 1 minute more. Drain on
paper bag covered with a paper towel. Sprinkle with cinnamon and powdered
sugar or serve with maple syrup. Delicious.

– – – – – – – – – – – – – – – – – –

Date: Mon, 30 Aug 93 01:52:48 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

Although Thai curry paste can be purchased in oriental food
specialty markets (and it is very good), it is usually
preserved in a vegetable oil base, often tropical oils.
Here’s a recipe for both Red and Green curry paste I got
in Bangkok this March:

Thai Curry Paste

1 tspn caraway seed
1 tspn coriander seed
1 tspn chopped dried makrood rind
1 tspn ground dried laos root (kah)
2 tblspn chopped fresh lemon grass (use bottom 2″ of stems only)
2 tblspn chopped red onion
10 cloves garlic, peeled
chili (see notes below)
1/2 tspn salt
1/2 tspn water

RED CURRY PASTE: combine first 7 ingredients in blender at
medium speed until coarse ground. In mortar combine chili,
salt and blended spices and grind to paste with pestle. Add
water and grind till well mixed.

Authentic traditional Thai red chili is prepared by cutting
open 6 dried chilis and removing the seeds. Soak the pods in
water for 30 minutes, drain and squeeze out the excess water.

2 tblspn chili powder can be substituted for fresh chilis.
The Tuong Ot Sriracha chili sauce mentioned in a previous
missive will also work well.

GREEN CURRY PASTE: Prepare as above but substitute fresh green
serrano chilis for the red chilis, fresh makrood for the dried,
fresh laos root for the dried.

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-

Makrood leaves and rind: small double leaves – figure 8 shaped
with lime-like fragrance, have a sour, strong pungent taste,
are also used in soups and thinly sliced in salads.

Laos root (kah) is very strong sharp with penetrating odor,
not unlike eucalyptus.

Title: Green Tomato Chunty (English)
Categories: Preserv, English
Yield: 4 servings

4 lb Green tomatoes
1 lb Apples
1 lb Onions
2 oz Salt
1 Ib moist brown sugar
1 pt Malt vinegar
1 ts Level mixed spice
1 ts Level dry mustard
1 ts Level ground ginger
1 ts Level cayenne pepper

Finely chop the tomatoes, apples and onions. Place in a bowl,
sprinkle with salt, cover and leave overnight. Next day, strain off
the salt liquor. Place all the ingredients together in a large
saucepan, bring to the boil and simmer for 1 to 2 hours, stirring
occasionally, until the chutney is thick. Leave in the pan to cool.
When cold put into jars, cover and seal.

—–

Title: JIFFY BUTTER PIE CRUST
Categories: Pies
Yield: 2 servings

2 c All-purpose flour
3/4 ts Salt
2/3 c Butter,chilled,cut into 8 pi
1 ea Yolk of large egg

This rich,all-butter recipe makes two single
piecrusts or one double crust pie; margarine may be
substituted for butter,if desired.
In a large bowl,combine flour and salt.With pastry
blender or two knives,cut in butter until mixture
resembles coarse crumbs.In small bowl,beat egg yolk
with 3 tablespoons ice water;sprinkle mixture,1
tablespoon at a time,over flour mixture;toss with fork
to blend lightly but evenly.Add up to 1 tablespoon
water,if necessary,until dough begins to form a
ball.Knead dough gently 2 or 3 times;flatten into disk
shape.
TO MAKE SINGLE CRUST:On lightly floured surface,roll
out half dough to 11 to 12″ circle (see note);fit into
9″ pie plate;trim, leaving 1″ overhang.Dampen
underside of hangover with water; turn under;flute
edges or make decorative edging as described
below.Place in freezer 10 minutes.Note:Depending on
depth of edge or type of edging used for crust,you may
need up to full recipe dough.Any unused dough can be
frozen,tightly wrapped, for up to 2 months.
TO MAKE DOUBLE CRUST:Roll out dough as for single
crust pie; fit into pie plate;trim.Roll out remaining
dough to 11 to 12″ circle;fit over top of
pie;trim,leaving 1“overhang.Dampen edges of pastry
with water;press together or turn under; flute edge
.Cut vents for steam in center of top crust.
PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe
above, or one 10 or 11 ounce package piecrust mix
according to package directions.Roll out half
dough;fit into 9″ pie plate; prepare single crust as
directed.After fluting,place in freezer 10
minutes.Heat oven to 425 degrees.Line crust with
foil;fill foil with dried beans or rice.Bake 6
minutes.Remove foil and beans;bake 8 to 10 minutes
longer until pie shell is lightly browned.Cool
completely on wire rack before filling.Makes one 9”pie
shell.
EDGINGS:
ROPE: Fit and shape pastry crust as in Jiffy Butter
Crust recipe; trim to leave 1 1/2″ overhang.Dampen
overhang with water; roll under to make high standing
edge.Press right thumb into pastry edge at an
angle;press and squeeze pastry between thumb and
knuckle of forefinger.Repeat,keeping same angle to
make ropelike edging.
LEAF: Fit and shape pastry crust as in Jiffy Butter
Crust recipe, turning edge under.Press flat to rim of
pie plate.With sharp paring knife,cut out 1″
oval-shaped leaves from leftover pastry scraps.Lightly
mark veins on leaves.Dampen rim of pastry crust with
water;place leaves in slightly overlapping pattern
around edge;press gently but firmly to adhere.
SCALLOPED: Fit and shape crust as in Jiffy Butter
Crust recipe,turning edge under.Place forefinger of
left hand inside crust edge. Using thumb and
forefinger of right hand,pinch around left forefinger
to make wide scallops.Repeat around border,making sure
scallops are same size.
BRAIDED: Fit and shape pastry crust as in Jiffy
Butter Crust recipe, turning edge under.Press edge
flat to rim of pie plate.Roll leftover pastry into
long thin rectangle;cut into long
strips,1/4"wide.Weave strips into one long continuous
braid to fit around rim of piecrust.Brush rim with
water;set braid in place;press gently to adhere.
SUNBURST: Fit and shape pastry crust as in Jiffy
Butter Crust;trim edge exactly to fit pie plate
rim.Cut pastry edge at 1/4″ intervals, making each cut
3/4″ long.Dampen cut edge with water;fold over each
pastry section into triangle,pressing to seal.

—–