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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Title: TART LEMON FROSTING
Categories: Cakes, Frostings
Yield: 1 servings

1 ts Lemon rind; grated
4 tb Butter
3 c Conf. sugar; sifted
3 tb Lemon juice
1 ds Salt

Add lemon rind to butter; cream well. Add part of sugar gradually,
blending after each addition. Add remaining sugar, altemately with
lemon juice, until of right consistency to spread. Beat thoroughly
after each addition. Add salt. Makes enough frosting to cover the top
of one layer and sides of three 9-inch layers.

MMMMM

Title: SOFT PRETZELS
Categories: Snacks, Breads
Yield: 1 servings

1 Envelope yeast
1 1/4 c Warm water
1 ts Sugar
2 ts Salt
4 c Flour (plus extra)
Butter as needed
4 ts Soda
Coarse salt for sprinkling

Dissolve the yeast in 1/4 c of the water. Then stir in an additional
cup of warm water, and the sugar. Pour the yeast mixture into a bowl
and add the salt. Beat in the flour to make a stiff dough. Knead it
for 10 min or until the dough is elastic. Place in a bowl and spread
it with butter. Cover it and let it rise for 45 min or until double
in size. Shape the dough into sticks or twists. Make it 1/2 the
thickness of the desired finished pretzel.

Bring 4 cups of water to boiling with the soda. Drop in 3 pretzels
at a time. Boil them for 1 minute or until they float. Remove and
drain them, and place them on buttered cookie sheets. Sprinkle them
with coarse salt. Bake the pretzels at 475 F for 12 minutes or until
golden brown. To make them crisp, lay them on a cookie sheet and
place them in a warm oven 200 F for 2 hours.

Source: Amish Cooking c. 1980 Pathway Publishing Corporation Shared
by Elizabeth Rodier from library book 5/93

MMMMM

SPICY MEATBALL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE MEATBALLS—–
1 lb Extra-lean ground beef
1 cn Yellow sweet corn, drained,
-divided use (11 oz)
1/3 c Hot salsa
1/2 c Thinly sliced green onions
-with tops
2 tb Chopped fresh cilantro
1 t Salt
1 t Cumin
1 t Minced garlic
1 Egg white
—–FOR THE SOUP—–
1 cn Whole tomatoes, undrained,
-cut up (28 oz)
1 cn Dark or light red kidney
-beans, drained (15 1/2 oz)
1 c Beef broth
2/3 c Hot salsa
2 tb Chopped fresh cilantro
1 c Chopped green bell pepper
1 t Cumin
1 t Chili powder
1/2 ts Minced garlic
—–TOPPINGS (OPT—–
1/4 c Chopped fresh cilantro
1/4 c Chopped green onions with
-tops
1/4 c Dairy sour cream

In large bowl, combine ground beef, 1/2 cup of the
corn and remaining meatball ingredients; mix well.
Shape into 1″ balls; place on cookie sheet.
Refrigerate 30 minutes, or until set.

In 5-quart Dutch oven or stockpot, combine remaining
corn and all soup ingredients. Bring to a boil over
high heat. Reduce heat to low; carefully add uncooked
meatballs. Simmer uncovered 45-60 minutes or until
flavors blend and meat is no longer pink. Garnish
individual servings with toppings as desired.

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