Title: MUSHROOM ESSENCE
Categories: Condiments, Vegetables
Yield: 1 batch

1 oz Boletus mushrooms, dried*
6 c Very warm water
2 md Shallots, peeled chopped
6 ea Peppercorns
1 ea Blade whole mace -=OR=-
1 pn Ground mace
1/2 sm Bay leaf

*One oz. = 2/3 cup. Suggested mushrooms are cepes,
porcini, Steinpilze or boletes marketed as “Chilean
dried mushrooms.” Combine mushrooms in a bowl with 4
cups very warm water. Push them under the surface,
weight them with a saucer, and let them soak overnight
or for at least 6 hours, until they are very soft.
Stir them occasionally.
Lift mushrooms from the liquid with a slotted spoon
(save the liquid) and chop them fine, saving as much
juice as possible. Combine them with the remaining 2
cups water in a saucepan, bring them to a simmer, and
simmer them, covered, for 20 minutes. Meanwhile, to
clear the soaking liquid of grit, pour it carefully
into a bowl, leaving behind the sediment – this is
certain to be sandy. Let the liquid settle again and
again pour it off; repeat, if necessary, to be sure
any grit has been left behind. Pour the simmered
mushrooms and their liquid into a sieve set over a
bowl and lined with fine nylon net or two layers of
dampened cheesecloth. Press hard on the mushrooms to
extract all possible liquid; discard the debris. Let
this second batch of liquid settle, then decant it as
described for the soaking liquid; repeat if necessary.
Combine the two batches of liquid with the shallots,
peppercorns, mace and bay leaf in a saucepan. Bring
the liquid to a boil over medium-high heat and simmer
it briskly, uncovered, until it has reduced to 2 cups.
Strain out the solids and let the concentrated liquid
settle for one last time – we’re still on the track of
any sand that may remain. Decant the cooled essence,
then freeze it in an ice-cube tray. Remove the cubes
from the tray and store them in an airtight freezer
container. Keeps for up to a year in the freezer.
Yield: 16 cubes, about 2 tb. each.

—–

RICE AND RADICCHIO SOUP

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 cup onions — chopped
1 teaspoon garlic — chopped
1 1/2 quarts chick
Salt and pepper
1 1/2 cup cooked rice, — rinsed
1 small head Radicchio – — thin strips
3 ounces julienned Prosciutto
1 tablespoon f resh sage chopped
1/2 cup Parmesan cheese grated

In a medium soup pot, heat the oil until very hot. Add the onion and cook,
stirring constantly for 4
minutes. Add the garlic and cook for 1 minute. Add the stock, bring to a boil,
reduce heat and
simmer for 20 minutes. Add the rice and simmer for 3 more minutes. Season to
taste with salt and
pepper. Remove from the heat. To serve, place 1/4 cup Radicchio 1 tablespoon
Prosciutto, 1/2
teaspoon sage, and 1 tablespoon Parmesan cheese into each of your soup bowls.
Then ladle the hot
soup over the garnishes.

Yield: 6 serving

– – – – – – – – – – – – – – – – – –

Chinese Mustard

Recipe By : Chinese Cooking the American Way
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Powdered mustard
1/2 Cup Water
1/4 – 1/2 Cup White wine
1 Teaspoon Sesame oil

Bring water to a boil; then let cool. Gradually add water to dry
mustard, stirring in a little at a time. Also slowly add wine to
mustard paste until it becomes smooth and thin. Add sesame oil and
mix well with mustard. Keep refrigerated in a tightly capped jar.

– – – – – – – – – – – – – – – – – –

NOTES : Keep stirring the mustard until it’s as hot as you
like it. The longer you stir the hotter it will get

Title: Chocolate Marzipan Slices (Mandulas Szalami)
Categories: Candies
Yield: 12 servings

7 oz Almond Paste; 2 tubes
1/4 c Almonds; Chopped
2 oz Semi-Sweet Chocolate; *
Powdered Sugar

* Use 2 squares that have been melted and cooled. Mix the almond
paste, chocolate and almonds thoroughly. Knead on a surface
sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform color
and consistency. Shape into a roll, about 6 inches long; roll in
powdered sugar. Wrap in plastic wrap; refrigerate at least 12 hours
and then cut the roll into 1/4-inch slices. Makes about 24 candies

MMMMM

1 cup oats (I used Quick Oats)
1 cup plain flour
1/2 tsp baking powder
1/3 cup dried fruit (I used chopped apricots and sultanas)
1/3 cup of plain low fat yoghurt
1 tsp vanilla
Mix all together , shape into cookies, cook at 350F (180 C) for 15 mins
and store in the fridge. I made 12 medium sized cookies and have stored
them for 3 days now and they are as crispy as the first day still.

Title: SMOKED TROUT TARTLETS
Categories: Appetizers, Seafood
Yield: 48 servings

——————–PHYLLO TART SHELLS——————–
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
8 Phyllo dough sheets (14×18″

——————-SMOKED TROUT FILLING——————-
2 pk Cream cheese, low-fat (8 oz)
1/2 lb Trout fillets; smoked, skin
–and pin bones removed
1/3 c Scallions; chopped (2 scall
4 ts Horseradish; well drained
1 c Cucumber; shredded

To make phyllo tartlet shells: Preheat oven to 325
degrees F. Lightly coat 2 mini-muffin pans with
nonstick cooking spray. In a small bowl, whisk
together egg white, oil and salt.
Lay a sheet of phyllo on a work surface and with a
pastry brush, lightly coat it with the egg-white
mixture. Lay a second sheet smoothly on top, taking
care to line up the edges before setting the sheet
down. (Once you set down the sheet, it cannot be
moved.) Brush with the egg-white mixture and repeat
with 1 more sheet. Lay a fourth sheet on top but do
not brush it.
With a knife, cut the dough into 4 strips
lenghtwise and 5 strips crosswise, making 24 squares.
Press squares into muffin cups and bake for 8 to 12
minutes, or until golden brown and crisp. Transfer the
tartlets to a rack and let cool. Repeat the procedure
with the remaining 4 sheets of phyllo and egg-white
mixture. (The baked tartlet shells may be stored in a
closed container at room temperature for 1 week or in
the freezer for up to 2 months.)

To make smoked trout filling: In a food
processor, combine cream cheese and smoked trout;
process until fairly smooth. Add scallions and
horseradish and pulse until just combined.
(Alternatively, finely mince the smoked trout with a
knife and combine with the cream cheese, scallion and
horseradish in a small bowl.) (The smoked filling may
be made ahead and refrigerated for up to 2 days.)
Shortly before serving, spoon or pipe about 1 heaping
tsp. of filling into each tartlet shell and garnish
with shredded cucumber.

50 calories per piece: 3 g protein, 2 g fat, 5 g
carbohydrate; 94 mg sodium; 5 mg cholesterol.

**“The rich, creamy filling contrasts with the
pleasant crunch of the tartlet shell.” ~-From Eating
Well, May/June 1993.

—–

Title: Whole Wheat Blueberry Pancakes
Categories: Diabetic, Quickbreads, Pancakes, Vegetarian, Nuts/grains
Yield: 12 pancakes

MMMMM——————MIX TOGETHER IN A MEDIUM———————–
-bowl 2 ts Baking powder;
2 c Whole wheat flour;

MMMMM————————–BEAT IN——————————-
2 c Milk;(low-fat) 1 tb Oil;
2 Eggs;

MMMMM————————–STIR IN——————————-
1 c Blueberries;

Lightly oil a frying pan and spoon batter on tablespoon.

Food Exchange per serving: 4 PANCAKES 3 STARCH/BREAD EXCHANGES, 1 MILK
EXCHANGE; PRO: 20mg; FAT: 8gm; CAR: 72gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer

Brought to you and yours via Nancy O’Brion and her Meal Master.

MMMMM

Date: Sun, 12 Mar 95 20:17:05 EST
From: “Aliza R. Panitz”

Black Beans Cuban-Style

2 cans (15 oz. each) black beans
1 medium onion
1 green bell pepper
2 cloves garlic
1 tsp cumin powder
1/2 tsp oregano
1/2 tsp salt
1 tsp red wine vinegar

Chop onion and pepper; mince garlic; saute in a little of the bean liquid
until soft. Add beans with remaining liquid. Add dry spices. Simmer
15-30 minutes. Add vinegar just before serving.

Comments: I haven’t tried this recipe, just drooled over it. The original
version specified, um, a different saute medium.

Title: Borani-Ye Choghandar
Categories: Main dish
Yield: 8 servings

2 Garlic cloves
1 c Plain yogurt
1 t Chopped mint, dill or
-cilantro (opt)
1 lb Beets, stems trimmed
-OR
1 lb Drained canned diced beets
Water
2 T Butter
1 lg Onion, chopped

Crush garlic cloves. In small bowl combine garlic and yogurt. Cover
and refrigerate 1 hour.

If using fresh beets, place in pan of cold water to cover and bring to
boil. Simmer until tender enough to be pierced through by fork, 30-60
minutes, depending on size. Drain and rinse until cold running water
until cool enough to handle. Slip off peels and trim remaining
greens. Dice.

Saute onion in butter until golden brown. In bowl mix onions with
beets and yogurt. Makes 8 servings.

Each serving contains about: 96 calories; 123 milligrams sodium; 11
milligrams cholesterol; 4 grams fat; 12 grams carbohydrates; 4 grams
protein; 0.72 gram fiber.

MMMMM

SOPA DE NOPALES (CACTUS SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive or salad oil
1 Large onion,chopped
1 lb Tomatillos*
6 c Chicken broth,reg strength
1 pk Sliced cactus (33 oz)**
2 tb Lime juice
2 tb Fresh cilantro leaves,minced
2 oz Panela/feta cheese,crumbled
Lime wedges (opt)

Cactus looks forbidding. Stripped of its prickly
points, however, it is a mild-mannered vegetable with
a slightly tart flavor. Look for easy-to-use canned
cactus (sold as NOPALES or NOPALITOS) in supermarkets
and Mexican groceries.
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿ * – husks removed, rinsed and
coarsely chopped ** – packed in water, drained and
rinsed.
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿ In a 4-5 quart pan over medium
heat, stir oil and onion often until onion is golden,
about 15 minutes. Add tomatillos; stir often just
until soft, about 6 minutes. Add broth; bring to a
boil over high heat. Stir in cactus, lime juice, and
cilantro. Cook until hot. Ladle soup into a tureen.
Offer cheese to add to taste. Accompany with lime
wedges.

– – – – – – – – – – – – – – – – – –