TOMATO AND FENNEL SALAD

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7113
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large bulb fennel, cored, fronds removed, — bulb cut into=
thi
4 medium tomatoes, cut in wedges and seeded
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
2 tablespoons finely chopped fennel frond or cilantro

Combine the fennel and the tomatoes. Mix together the Dijon mustard,
vinegar, and oil. Season to taste with salt and pepper. Pour over the
dressing the fennel and tomatoes. Top with the chopped fennel.

Yield: 6 servings

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Title: Shrimp Chips
Categories: Chinese, Condiment, Ceideburg 2
Yield: 1 servings

1 lb Net weight of shelled
-shrimp, prawns or lobster
1 lb Tapioca flour
1 oz Salt
1 ts White pepper powder
1 c Water

I think there is one step left out of the process. If I were making
this I would pound the shrimp to a paste before adding them to the
rest of the ingredients. This book is quite interesting, but the
translation leaves a bit to be desired. The recipe intrigues me, but
I’ve never actually gotten around to trying it out.

You can make your own home made shrimp chips with which no one can
compare. Here is the recipe for non-commercial shrimp chips.

Bring water to a boil and dissolve salt and pepper powder. Pour
boiling water onto the tapioca flour in a large mixing bowl and stir
quickly with a cooking spoon. Add in the shrimp and knead as a
dough. As the water content of the shrimp is unpredictable, you may
adjust it by adding more boiling water. The dough should be on the
hard side. Now shape into a cylinder about 1 inch in diameter. If
you do not have the proper steamer for this process, a bamboo rack or
cake cooling rack will do. Lay a cheesecloth underneath and on top of
the dough and place it on the rack. Make sure the cylinders of dough
are far enough apart (at least 1 1/2 inch if space permits) to
prevent them from sticking together. Steam at a high temperature for
45 minutes. Make sure there is plenty of water in the steamer to
avoid having to open it to add more water.

After steaming, bring out, remove the cheesecloth, and cool the dough
on another rack. Keep in a cool place to dry. The time varies from
1 day to 2 or 3 days. If you can cut it with a very sharp knife,
then start to cut it in thin slices (about the thickness of a penny).
Now lay the slices on a piece of cardboard and dry in the sun until
brittle. Don’t hurry the drying before you cut them.

You can store them indefinitely in a can. When you want to use them,
calculate 2 or 3 chips per person. Deep fry in oil at 360F
temperature. If the process has been done correctly, the chips will
be done in a matter of seconds. They will increase their size
several times. Drain and serve.

Use them as a garnish for crispy fried chicken or duck etc. You can
also use them as hors d’oeuvres or as appetizers.

From “The Wok, A Chinese Cook Book”, by Gary Lee. Nitty Gritty
Publications, Concord, Ca. 1970.

Posted by Stephen Ceideberg; May 19 1992.

MMMMM

CREAM OF SHIITAKE MUSHROOM SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-fat
Low-cal Vegetarian
Kump

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Milk — whole, low-fat or
skim
1 sm Onion — peeled and stuck
with
2 Cloves
6 Whole peppercorns (or more)
1 pn Salt
—–BOUQUET GARNI—–
:Tie in cheesecloth,
6 Fresh parsley stems,
1/2 ts Dried leaf thyme
1/2 Bay leaf
—–SOUP, CON’T—–
4 tb Rice flour
-(or barley or oat flour)
4 tb Cold milk (about)
8 oz Shiitake mushrooms
—–OPTIONAL—–
6 tb Heavy cream
2 tb Madeira
Reserved mushroom slices

This rich, earthy soup has but 100 calories per
serving if made with non-fat milk.

PLACE THE MILK, ONION, peppercorns, salt and bouquet
garni in a saucepan and bring slowly to a boil. Form a
smooth paste of the rice flour and the cold milk. Put
into the just-boiling milk and stir briskly until
there are no lumps. Simmer over very low heat for 20
minutes. Meanwhile, cut off the tough ends of the
mushroom stems. Reserve a few mushroom slices for
garnish and chop the remaining mushrooms coarsely,
then place in a food processor with a steel blade and
chop as finely as possible. Strain the milk mixture
through a fine sieve back into the saucepan; add the
chopped mushrooms and continue simmering 5 minutes.
Add the cream and Madeira, if you wish, and serve in
hot bowls, garnished with a slice of mushroom.

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Title: PALAK TOMATAR (SPINACH AND TOMATOES)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

1 lb Spinach, fresh or thawed 2 ea Green chilies (optional)
3 ea Tomatoes, chopped 1 c Water
1 ea Onion, large and chopped 5 tb Butter/Oleo
1/4 ts Turmeric 1 pn Salt
1 tb Ginger, fresh and chopped 1 tb Lemon juice

Place spinach, tomatoes, onions, turmeric, ginger and chilies in a
saucepan with 1 cup water. Cook, covered, 15 mins over medium-low heat.

Remove from heat and cool. Blend in an electric blender to a creamy
consistency.

Heat butter/oleo in a saucepan. Add spinach mixture and salt to taste.
Cook for 5 mins over low heat. Add lemon juice and serve.

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FONDUE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope Lipton Onion Soup
2 c Tomato juice
4 ts Lemon juice
1 lb American cheese shredded
French bread cut bite size

In medium saucepan, combine onion soup, tomato juice,
and lemon juice. Heat slowly. When juice begins to
simmer, add small portions of cheese and stir
constantly until melted. Continue to add cheese
gradually, stirring constantly, making sure each
addition is melted. Remove to fondue pot or chafing
dish or heated casserole. Spear cubes of bread, then
dip and stir in fondue.

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Title: Green Chili Con Carne
Categories: Pork/ham, Meats, Mexican, Rice
Yield: 1 Servings

2 1/2 lb Boneless pork loin
3 tb Safflower oil
2 1/2 c Cored, seeded green peppers
Cut into 1-in. cubes
1 tb Garlic, minced
3 c Drained, canned mexican
Green tomatoes, or use
Peeled, seeded and chopped
Ripe tomatoes
6 oz Can chopped green chilies
2 tb Cumin
1/4 ts Ground cloves
2 tb Fresh chopped coriander
1 c Dry white wine

1. Cut the meat into 1 1/2-in. cubes 2. Heat the oil in a pressure
cooker. When it is quite hot, add about 1/3 of the meat cubes. Cook,
stirring, until nicely browned. 3. Using a slotted spoon, transfer
the cubes to a platter. Add another third of the meat cubes and brown
them. Transfer them to the platter. Brown the remaining meat cubes
and transfer them to the platter. 4. Add the green peppers to the fat
remaining in the cooker and cook until wilted. Add the garlic and
cook about 5 sec., stirring. 5. Return the meat cubes to the cooker.
Add the remaining ingredients and mix well. Cover with the lid and
add the pressure regulator. Cook 20 min. 6. Remove the lid according
to the manufacturer’s instructions. Cook down, uncovered, about 10
min. or until the sauce is reduced slightly. Serve with cumin rice.

MMMMM

Title: Ha Gow
Categories: Chinese, Seafood, Appetizers
Yield: 24 servings

Filling:
Wheat starch for dusting
1/2 lb Raw shrimp, peeled and
-chopped
1/4 lb Precooked salad shrimp,
-chopped
2 oz Pork fat, chopped fine
1/4 c Bamboo shoots, chopped
1/4 ts Ground white pepper
1/4 ts Grated fresh ginger
1/2 ts Salt
1/2 ts Sesame oil
1 tb Chopped green onion
1 Egg white
1 tb Dry sherry
1 tb Cornstarch
Dough:
2 tb Potato starch
1 c Wheat starch
1/4 ts Salt
1/2 c Boiling water, plus
3 tb Boiling water
1 ts Lard

Place all filling ingredients in a bowl and mix well,
by hand until the ingredients form a smooth and rather
firm stuffing. This will take about 2 minutes.
Dough: Measure both starches and salt into a small
mixing bowl. Quickly pour the boiling water into the
starches while stirring with chopsticks until you get
a partially cooked dough. Do not overwork the dough.
Quickly add the lard in little pinches and then knead
until smooth. When the dough is smooth, after about 2
minutes’ kneading, cover it with the mixing bowl and
allow it to rest for 15 minutes before shaping. To
shape the dumplings, pull just a bit more than 1 tsp
of dough from the ball. Keep the remainder of the
dough covered with the bowl. Roll the small amount
into a ball and place onto a floured marble board.
Roll out into a circle about 3 inches in diameter.
Place 1 t of the shrimp filling in the center of the
circle of dough and fold over into a half-moon. Use a
tiny bit of water for sealing the edges. Be sure to
gently press out all the air. If you wish, you can
form little pleats in the dough for added decoration.
Steam on an oiled bamboo steaming rack for 12 minutes.
From The Frugal Gourmet Cooks Three Ancient Cuisines,
Jeff Smith, Avon, c 1989. Typed by Terri
St.Louis-Woltmon O:).

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CUCUZZARA (SQUASH BREAD WITH TOMATOES, ONIONS, PEPPERS)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Olive oil
1 md Onion, cut in slices as thin
— as possible
2/3 lb Butternut squash, peeled
— diced
1 ea Red bell pepper, roasted
— cut into strips
4 oz Tomatoes, peeled, seeded
— diced
1 1/2 ts Dried yeast
1 1/2 c Warm water
3/4 c Durum flour biga
7 c Durum flour
1 tb Salt
Red pepper flakes, optional

About 1 hour before you are ready to make the bread, warm 1/4 c olive
oil in a skillet saute the onions over medium-low heat until they
are soft but still slightly crunchy. Add the squash pepper. Cover
cook for 20 minutes. Add the tomatoes cook another 3 to 5
minutes. Cool.
Stir the yeast into the water let proof for 10 minutes. Add the
biga mix well. Add the rest of the olive oil. Stir in the cooked
vegetables. Add the flour salt slowly, mixing until the dough comes
together. Knead with wet hands until the dough is form, velvet
elastic. Place dough in an oiled bowl, cover let rise until
doubled, about 3 hours.
Divide the dough into 4 pieces shape into long cylinders. Place on
floured baking sheets, cover let rise until well doubled, about an
hour.
Preheat the oven to 400F. Bake for 35 to 45 minutes, until golden.

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LENTIL SOUP WITH CILANTRO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Green or brown lentils
1 Small onion
2 Cloves garlic, minced
1 Bay leaf
6 1/2 c Water
1 t Salt
Fresh ground pepper
1 Bunch cilantro, chopped
1/4 c Plain non-fat yogurt garnish

Wash and pick over lentils. Combine lentils, onion,
garlic, bay leaf and water in a soup pot. Bring to a
boil, reduce heat, and simmer for 40 minutes. Add the
salt toward the end of the cooking time. Remove from
the heat. Discard the onion and bay leaf. Put the soup
through a food mill or puree half of it in a blender.
Heat through, add salt and pepper to taste, stir in
the cilantro, and serve, topping each bowl with a
dollop of yogurt.

Nutritional info: 177 calories; 5G protein; .75G fat;
30G carbohydrate; 17MG sodium; 0 cholesterol.

SOURCE: “Entertaining Light” Martha Rose Shulman.

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HUITLACOCHE PARA QUESADILLAS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Huitlacoche
3 tb Peanut oil
1/4 Onion, med — finely chopped
1 Garlic clove — peeled
– finely chopped
2 Chiles poblanos, small
1 Epazote sprig — large
– (Mexican wormseed)
1/4 ts Salt

Roast and peel the chiles poblanos, then devein and cut into strips. Cut
the fungus from the corn cobs and chop it roughly. Set aside. Heat the
oil and cook the onion and garlic, without browning, until they are soft.
Add the chile strips, huitlacoche, epazote, and salt and cook over a medium
flame until the mixture is soft and the liquid from the fungus has
evaporated–about 15 minutes.

Makes enough filling for 12 quesadillas.

The Cuisines of Mexico
Diana Kennedy

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