Fennel Seed Mustard for Fish – al fresca

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985)
Serving Size : 6 Preparation Time :0:00
Categories : Cucina Fresca Seasoning or Ingredient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon fennel seed
1/4 cup dijon mustard
1 teaspoon dry mustard
2 tablespoons sugar
2 tablespoons white wine vinegar
1/3 cup virgin olive oil

Grind the seeds to a powder using a mortar and pestle or an electric coffee
grinder. Combine the ground fennel, mustards, sugar, and vinegar in a small
bowl. Slowly add the olive oil, beating with a fork until creamy and thick.
Makes 3/4 cup.

– – – – – – – – – – – – – – – – – –

NOTES : Delicious with Gravlax and simple grilled fish. Also good with
grilled sausage.

Title: GREEN AND GOLD BEAN SALAD
Categories: Salads
Yield: 6 servings

1 cn (1lb) cut grn beans, drained
1 cn (1lb) cut wax beans, drained
1 c Diced celery
1 ts Dillweed
1/2 c Bottled creamy onion dressng
1/4 c Slivered almonds (optional)
1/2 c Salad croutons

Mix drained beans, celery and dill, and chill. Just
before serving add nuts, croutons and dressing.
Mrs. Harold T. Cook

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GERMAN PEPPERED BEEF SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb German peppered beef *
2 lg Yellow onions diced large
1 c Crushed RED BELL peppers **
2 lb Red potatoes
2 lg Carrots
2 Celery stocks (not bunches)
1/4 c Oregeno
1/4 c Sweet basil
1 tb Celery seed
1/8 c Carroway seed
1/2 c Dill weed

* this may be obtained from all of the german deli’s I have ever been in
(which may not be many)… and is basically a rather tough cut of beef
which
has been covered (and I do mean covered) with very large chunks of black
pepper corns (some are even whole)
** if you can not find red bell peppers dried and crushed you will want to
do
it your self for the flavor needed… cut three or four red bell peppers
into
small pieces and spread out on paper towels to dry (or put it in your food
drier if you have one) seeds and all!
FIRST: cut the meat into 1 inch chunks (leaving the precious pepper on
it!),
sear by your favorite method… I prefer a small amount of sesame oil in a
wok.
CROCK POT METHOD: chop everything up into 1 inch chunks throw in the pot,
set
on medium (200 degrees), cover with water plus 1 inch (for the pan as my
mentor said), cook covered (with a lid) stirring every 2 hours or so from
the
bottom for 4 hours, turn to low, cook covered for 6 hours.
PAN METHOD: chop everything into 1 inch chunks, place carrots, celery, and
meat into pan, cook 1 hour at med/low (150 to 160 degrees), add the rest of
the goodies, cook 1 hour.
Ahh a bug found… covered in water both times, better go change it
plus 1 inch for the pan
LAST: refrigerate for at least 6 hours, warm only as much as you will be
eating.
NOTES: you are correct, this method looks a little “ugly”, but having been
taught to make this soup by a german grandmother, and her scottish husband
(my grand father, who also was a chef by trade)… I learned at a very
young
age that what they said usualy worked the best, even though it took more
time.

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Title: BOW TIE PASTA WITH BLACKENED SCALLOPS
Categories: Pasta, Shellfish, Lo/no-fat
Yield: 4 servings

FOR THE PEPPER SAUCE—–
2 Red bell pepper — roasted
1/3 c Shallot — chopped
1 Clove Garlic
1 tb Sherry Vinegar
3/4 c Seafood Stock
1 tb Dried basil
FOR THE CILANTRO PESTO—–
2 tb Walnuts — chopped
2 Cloves garlic — peeled
1 1/2 c Fresh cilantro leaves
1/4 c Seafood stock
3 tb Lemon juice
8 oz Pasta — bow tie shaped
1 lb Scallops, large
4 tb Blackening seasoning
1 tb Paprika
1 ts Dried thyme
1/2 Lemon

Note: Seafood Stock can be made from fish-flavored bouillon cubes,
available in most supermarkets.

Bring a large pot of water to a boil over high heat.

In the meantime, make the pepper sauce. Put the roasted peppers,
shallots, garlic and vinegar in a blender and puree until smooth. Add
1/2 cup of the seafood stock and the basiland mix until blended.
Transfer the mixture to a small saucepan, cover, and w

For the cilantro pesto, put the walnuts, garlic and cilantro in the
bowl of a food processor. Turn the machine on and add 1 tablespoon
of the seafood stock through the feed tube. Drizzle in the lemon
juice to form a paste. Transfer the contents of the food processor to
a small mixing bowl and whisk in another 3 tablespoons of the stock.

When the water comes to a boil, add the pasta to the pot. Cook for 8
to 10 minutes, to desired tenderness. Drain.

Dust the scallops with the blackening seasoning, paprika and thyme.
Heat a heavy frying pan for 2 to 3 minutes over medium heat. Spray
the pan with vegetable oil. Add the prepared scallops and sear them
for 2 minutes on each side. Reduce the heat to low Cover and cook
for 5 minutes, until the scallops are firm.

Return the drained pasta to the pot. Over low heat stir in the
cilantro pesto.

Divide the pasta among 4 bowls. Place 4 scallops on top of each and
pour the pepper sauce over the scallops.

Fat per serving= 4.0 grams Calories per serving= 314 IN THE
KITCHEN WITH ROSIE by Rosie Daley

Recipe By :

MMMMM

Date: Wed, 10 Aug 94 07:28:55 EDT
From: Lucinda Rasmussen

Mexican Lasagna

1/2 box lasagna noodles
1 can (1 lb) fatfree vegetarian refried beans
1 cup chunky salsa (any degree of heat you prefer)
1 cup fatfree or 1% fat cottage cheese
1 cup shredded fatfree (or low fat if desired) cheddar cheese

Cook noodles according to package directions. Rinse and drain.

In a small saucepan, mix beans and salsa and heat over a medium flame
until runny (helps to spread the mixture). Place a small amount of the
bean mixture in the bottom of a square 8 or 9 inch baking dish. Layer
four or five lasagna noodles over the dish (cut off extra length of noodle and
save for the next noodle layer). Spread 1/2 of the bean/salsa mix on top
of noodles then top with 1/2 the cottage cheese and some of the cheddar.
Top with more noodles then the remaining bean/salsa mix and cottage cheese.
top with more cheddar and remaining noodles. Top with a little more cheddar.
Bake in microwave at medium-high for 10 minutes (uncovered) or in oven
for 30 minutes at 350 degrees (or until hot and bubbly).

This was really good and alot easier than it sounds. Giving a recipe for
how you layer lasagna is really a pain!

Title: SALMON-RICE PIE WITH OLIVE SAUCE
Categories: Casseroles, Fish, Seafood
Yield: 6 servings

1 cn Salmon,flaked (15.5oz)
2 c Rice,hot cooked
2 tb Parsley,minced
1 tb Onion,minced
1/2 c Celery,minced
2 tb Lemon juice
1 ts Salt
1/8 ts White pepper
3 Eggs,beaten
5 Olives,pimiento-stuffed (opt)

MMMMM————————OLIVE SAUCE—————————–
2 tb Butter
2 tb Flour
1 c Milk
1/4 ts Salt
1/4 ts Mustard
1/2 c Olives,pimiento-stuffed,slic

1. Combine salmon with rice in a large mixing bowl.
2. Add parsley, onion, celery, lemon juice, salt and pepper; blend in
eggs.
3. Pour into buttered, deep 10-inch pie pan; bake in preheated 350’F.
oven 45 minutes.
4. Garnish with olive slices; serve in wedges with Olive Sauce.
*** OLIVE SAUCE ***
1. Melt butter in a heavy saucepan over low heat.
2. Add milk slowly, stirring constantly, cooking until thickened.
3. Remove from heat; add salt, mustard and olive slices.

MMMMM

Title: NUTTED CARAMEL POPCORN BALLS
Categories: Candies
Yield: 6 servings

1 lb Dairy caramels
2 tb Hot water
2 qt Popcorn (to 2 1/2 qt)
1 c Mixed salted nuts
1/2 c Salted peanuts

DIRECTIONS: Day before: In covered double boiler, heat
caramels with water, stirring frequently, till smooth.

In a large bowl, toss popcorn with nuts.

Pour melted caramels over popcorn; toss until well
coated. With buttered hands, form at once into about
17 2 1/2″ balls or 35 1 1/4″ balls. Insert wooden
skewers, lollipop fashion, if desired. Wrap each in
saran; store at room temperature until served next day.

Source: Mom’s old magazine clippings- 1940’s to 1970’s

From: Sallie Austin

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Title: FENNEL, ORANGE AND CAPER SALAD
Categories: Salads
Yield: 4 servings

2 Fennel bulbs
1 tb Capers;drained
1 tb Dill, fresh; chopped

———————————-DRESSING———————————-
1/4 Orange; seeded
2 ts Red wine vinegar
1 tb Dijon mustard
2 ts Sugar
1/2 ts -Salt
4 tb Olive oil

Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut
crosswise into very thin slices. Place in a large bowl with the capers and
the dill.
Make the dressing. Cut the quarter orange in small pieces and place in the
work bowl of a food processor with the vinegar, mustard, sugar and salt.
Process until smooth. With the motor running slowly, pour in the olive
oil. Pour over the fennel, toss well and serve.
SERVES:4

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Title: ARTICHOKE DIP II
Categories: Dips, Appetizers
Yield: 4 servings

1 cn Artichoke heats unmarinated
4 oz Green chiles
1 c Mayonnaise (no salad dressing
1 c Parmeasan cheese

Drain artichoke hearts and break apart. Cut up green chiles. Mix all
ingredients together. Bake at 350F for 30 minutes. Serve wit tostada
chips.

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Title: SIZZLING SWEET SOUR SEAFOOD
Categories: Chinese, Seafood
Yield: 4 servings

1/3 c Each sugar, white wine
-vinegar, chicken broth
2 tb Soy sauce
1 tb Dry sherry
1 1/2 tb Cornstarch
3 tb Salad oil
2 Cloves garlic, minced
1 ts Minced fresh ginger
1/2 lb Medium-size raw shrimp,
-shelled and deveined
1/2 lb Scallops, halved
1 Carrot, very thinly sliced
1/2 c Sliced bamboo shoots
1 Green pepper, seeded and cut
-in one inch squares
5 Whole green onions, cut in 1
-1/2 inch lengths
1/4 ts Salt
6 2 inch squares sizzling rice

In a bowl, combine sugar, vinegar, broth, soy sauce,
sherry cornstarch for cooking sauce, set aside.
Heat wok or wide frying pan over high heat. When pan
is hot, add 1 1/2 T of the oil. When oil begins to
heat, add garlic and ginger. Stir once, then add
shrimp and scallops and stir fry until shrimp turn
pink and scallops are opaque throughout (about 3
minutes). Remove from pan and set aside. Heat the
remaining 1 1/2 T oil in the pan. Add carrot and
bamboo shoots and stir fry for 3 minutes, adding a few
drops of water if pan appears dry. Add pepper, onion,
and salt and stir fry for one minute. Return shrimp
and scallops to pan. Stir cooking sauce, pour into
pan, and cook, stirring, until sauce bubbles and
thickens. Turn off heat, cover and keep hot while you
fry sizzling rice as recipe directs. Turn seafood
mixture into a preheated bowl. Bring hot fried rice
cakes to the table on a platter and immediately pour
over seafood mixture.

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