Title: CLOTTED CREAM PART 2
Categories: Desserts
Yield: 8 servings

20 oz Heavy whipping cream
2 qt Milk (or more)*

*Preferably extra-rich milk, if you can get it in your area.

Choose a wide-mouthed bowl or stainless steel bowl with sloping sides. Fill
it with milk, leaving a deep enough rim free to avoid spillage. Add 20 fl
double cream. Leave in the refrigerator for at least several hours, and
preferably overnight. Set the bowl over a pan of water kept at 82 degrees
C (180 F) and leave until the top of the milk is crusted with a nubbly
yellowish-cream surface. This will take at least 1 1/2 hours, but it is
prudent to allow much longer. Take the bowl from the pan and cool it
rapidly in a bowl of ice water, then store in the refrigerator until very
cold. Take the crust off with a skimmer, and put it into another bowl with
a certain amount of the creamy liquid underneath; it is surprising how much
the clotted part firms up–it needs the liquid. You can now put the milk
back over the heat for a second crust to form, and add that in its turn to
the first one. The milk left over makes the most delicious rice pudding,
or can be used in baking, especially of yeast buns.

~ from Jane Grigson’s OBSERVER GUIDE TO BRITISH COOKERY
per Diane Duane

—–

CHICKEN ESCAROLE SOUP***

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– G. Granaroli XBRG76A
Chicken Stock:
3 To 4 lbs chicken necks,
-wings, and backs
10 c Water
1 Onion , chopped
2 Stalks celery
2 Sprigs parsley
Salt and pepper to taste

Simmer all ingredients in a large pot for 2 1/2 hours.
Strain though a fine cheesecloth.

1 lg head of escarole washed well and chopped coarsly.
Bring broth to a simmer in a large enough pot to hold
soup and escarole. Add escarole and simmer 15 min.
Serve hot with grated cheese topping.

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CHEESE-GARLIC BISCUITS (AS SERVED AT RED LOBS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick (r) Baking Mix
2/3 c Milk
2 oz Shredded cheddar cheese
1/4 c Margarine or butter, melted
1/4 ts Garlic powder

Heat oven to 450#161#

Mix baking mix, milk and cheese until soft dough
forms; beat vigorously 30 seconds. Drop dough by
spoonfuls onto ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown. Mix
margarine and garlic powder; brush over warm biscuits
before removing from cookie sheet. Serve warm.

(10 to 12 biscuits)

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Garlic Soup Puree

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soup Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Garlic (about 8 heads)
3 tb Olive oil
2 md Onions, peeled and diced
3 c Chicken broth
1/4 c Lemon juice
4 ea Bay leaves
1/2 ts Dried thyme
4 c Milk

Separate the heads of garlic into cloves, but don’t bother to peel
them. Heat olive oil in a 2 quart pot over medium heat. Add garlic
and cook, stirring occasionally for 15 to 20 minutes or until the
skins turn golden. Add the onion and cook until soft, another 5
minutes. Add the broth, then the lemon juice, bay leaves and thyme.
Increase heat to high and bring to a boil. Lower heat to medium and
simmer for 30 minutes. Remove from heat, place contents of the pot in
a food processor or blender and puree. Strain garlic puree through
strainer into a medium pot over medium heat. Add milk cover, and
bring to a boil. Immediatly reduce heat to low and simmer for 10
minutes. Serve hot.

Source: Trumps Restaurant, Hollywood, CA

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MUSHROOM CREPES 2

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Crepe recipe
—–FILLING—–
1/2 c Shiitake mushrooms — dried
2 tb Olive o8il
1 c Onion — finely chopped
3 Garlic cloves
2 Bay leaves
4 c Mushrooms, fresh — finely
-chopped
1 t Tarragon
2 tb Whole wheat pastry flour
1/3 c Dry red wine
2 tb Tamari, or to taste
Cayenne to taste
—–SAUCE—–
1 c — water or mild
vegetable
-stock
1 1/2 tb Arrowroot OR
2 ts Kudzu powder
2 tb Dry red wine
1 tb Tamari, or more to taste

Prepare the crepes.

Filling: Place the shiitake mushrooms in a bowl.
Cover them with water and let them soak for at least 1
hour.
Discard the stems and finely chop the mushrooms. Set
aside.

Heat the oil in a skillet. Add the onion, garlic and
bay leaves. Saute over low heat until the onions are
translucent. Add the shiitake mushrooms, the fresh
mushrooms, and the tarragon. Cook until the mushrooms
are done.

Stir in the flour and mix well. Pour in the wine
while continuing to stir. Cook until the mixture
thickens.
Add the tamari and cayenne to taste. Set the filling
aside while you make the sauce.

Sauce: Dissolve the arrowroot or kudzu in the water.
Add the wine. Cook in small saucepan over high heat,
stirring constantly, until the sauce thickens. This is
not supposed to be very thick, so do not overcook it.
Add the tamari to taste and mix well.

To assemble: If the filling mixture has cooled down,
heat it by returning the skillet to the stove and
stirring the mixture over medium-high heat until it is
hot.

Place about 1/4 cup of filling in the center of each
crepe and roll up the crepes.

Place the crepes on individual serving plates. Pour
some of the sauce over each crepe and serve.

Note: If you made the crepes earlier and want to heat
them up, place the unfilled crepes in a cake pan,
cover them with aluminum foil, and bake them at 350
degrees until heated through.

From DEEANNE’s recipe files

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Title: SPANAKOPITES APO TI SAMOS (SPINACH PIES FROM SAMOS)
Categories: Appetizers, Greek, Vegetarian
Yield: 20 servings

750 g Fresh spinach; -OR-
500 g -Frozen leaf spinach
1 c Finely chopped spring onions
1/4 c Olive oil
2 c Crumbled feta cheese
1/4 c Finely chopped dill
-OR fennel
2 Eggs; beaten
1/4 ts Ground nutmeg
Salt
Freshly ground pepper

———————————-TO FINSH———————————-
10 Filo pastry sheets
1/2 c Olive oil

OVEN TEMPERATURE: 190øC (375øF); COOKING TIME: 40 Minutes Wash spinach well
and cut off any coarse stems. Chop coarsely and put into a large pan.
Cover and place over heat for 7-8 minutes shaking pan now and then or
turning spinach with a fork. Heat just long enough to wilt spinach so that
juices can run freely. Drain well in a colander, pressing occasionally
with a spoon. (If using frozen spinach, defrost, drain well and chop).
Place in a mixing bowl. Heat oil in a frying pan and gently fry spring
onion until soft. Add oil and onion to spinach with cheese, herbs, eggs
and nutmeg. Mix well to combine, then add salt and pepper to taste. Open
out fillo pastry sheets and cut in half, giving pieces approximately 20 x
30 cm (8 x 12 inches) in size. Stack and cover with cloth. Take a sheet
and brush lightly with oil. Fold in half to make a strip about 10 cm (4
inches) wide. Brush again with oil and spread about 2 tablespoons of
filling across one long edge, leaving sides clear of filling. Fold in
sides, then roll up firmly. Bend roll round into a coil and place in an
oiled baking dish. Repeat with remaining ingredients, placing in one layer
in the baking dish. Brush tops lightly with oil and bake in a moderately
hot oven for 25 minutes until golden brown. Serve hot or cold as an
appetizer or light meal. If serving cold, use butter instead of olive oil
unless your oil is of high quality.

—–

Title: TOMATO AND PEPPER RELISH WITH MOROCCAN LEMONS
Categories: Foreign, Relishes
Yield: 8 servings

2 Small green bell peppers
1 cn Tomatoes (28 oz)
1 Garlic clove,pressed/minced
2 tb Olive oil
3/4 ts Ground cumin
1/4 ts Paprika
1/4 ts Pepper
3 Moroccan preserved lemons*

* – quarters, chopped
======================================================================
===
Place bell peppers in a 9-10"-wide pan; broil 4″ from heat, turning as
needed, until charred on all sides, 15-20 minutes. Cool. Remove peel,
stems, and seeds. Chop peppers. Drain tomatoes, reserving juice for
another use. Coarsely chop tomatoes; drain well.
In a bowl, mix bell peppers, tomatoes, garlic, oil, cumin, paprika,
and pepper. Add preserved lemon to taste. Serve, or cover and chill
up to a day. Makes about 2 1/2 cups relish.

MMMMM

Neiman Marcus Chili Blanco

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Dried great northen beans
2 pounds Chicken breast
1 tablespoon Olive oil
2 Medium onions — chopped
4 Garlic cloves — chopped
2 cans Mild green chilies 4 oz
2 teaspoons Ground cumin
1 1/2 teaspoons Dried oregano — crumbled
1/4 teaspoon Cayenne pepper
6 cups Chicken broth
3 cups Montery Jack cheese — grated
Sour Cream
Salsa
Fresh cilantro — chopped

Rinse and pick over beans; place in heavy large pot.
Add enough cold water to cover by at least 3 inches; soak overnight.

Place chicken in large heavy saucepan. If time permits add cut up onions,
celery, carrots, salt and pepper for flavor. Add cold water to cover and bring
to simmer. Cook until just tender, about 15 minutes.
Drain and cool. Remove skin. Cut chicken into cubes.

Drain beans. Heat oil in soame pot over medium heat.
Add onions and saute until translucent, about 10 minutes. Stir in garlic,then
chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and
stock and bring to a boil. Reduce heat and simmer until beans are verry tender,
stirring occasionaly, about 2 hours. Beans and chicken can be prepared 1 day
ahead. Cover and refrigerate.

Bring chili bean mixture to simmer before continuing with recipe. Add chicken
and 1 c. cheese to chili and stir until cheese melts. Season to tast with salt
and pepper.

Pour cheese into large tureen. Place remaining cheese, sour cream, salsa and
cilanro in small bowls around the tureen so that gust can add whatever
toppings they want to there chili. makes 8 servings.

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Penne Carbonara

Recipe By : Frugal Gourmet ‘Cooks Three Ancient
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Pound Pancetta — chopped
1/2 Pound Penne pasta — dry
4 Eggs — beaten
1/3 Cup Pecorino cheese — grated
1/3 Cup Parmesan cheese — grated
Salt
Freshly ground black pepper

Saute pancetta until transparent. Set aside. Cook pasta al dente. Drain
and return to the pot. Add bacon pancetta, along with its fat, eggs,
both cheeses, and pepper. Cook over very low heat, stirring constantly.
Keep papsta moving in pot so that the eggs do not scramble. You may
have to take the pot off the heat now and then. A thin sauce should
form on the noodles. Serve immediately.

Note: Pancetta is Italian-style bacon. Pecorino Romano is an Italian
hard cheese made from Goat’s milk. Best substitute is Parmesan.

The Frugal Gourmet Jeff Smith

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Cream of Cauliflower Soup (and Cauliflower Cheese Soup)

Recipe By : Sarah Leah Chase
Serving Size : 12 Preparation Time :1:10
Categories : Soups Stews Vegetables
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tablespoons unsalted butter
1 whole leek — rinsed, minced
1 medium onion — chopped
1 whole carrot — peeled and minced
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 cup dry white wine
6 cups chicken stock
salt and pepper
1 head cauliflower
steamed til barely tender, in sm flowerets
1 cup milk
1 cup heavy cream
VARIATION
2 1/2 cups Swiss cheese — grated

1. Melt the butter in a stockpot over medium-high heat. Add the leek,
onion and carrot and cook, stirring occasionally, for 10 minutes. Stir in
the tarragon and thyme and cook 1 minute longer.
2. Add the flour and cook, stirring constantly, for 1 minute. Reduce the
heat to medium and gradually stir in the wine and chicken stock. Season
the soup with salt and white pepper and add the cauliflower flowerets.
Simmer the soup uncovered, stirring occasionally for 30 minutes.
3. Puree the soup in batches in a blender and return to the pot. Stir in
the milk and cream. Gently heat just until heated through. Serve hot.
Makes 2 1/2 quarts.

Variation: Cauliflower Cheese
Stir cheese into soup after milk and cream have been added and heat until
the cheese is melted.

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