Recipes published in ‘Antipasto’

Settlement Lobster Bisque

Recipe

10 May

SETTLEMENT LOBSTER BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Boiled lobster
2 c Cold water or chicken broth
3 tb Butter
3 tb Flour
1 1/2 ts Salt
1 pn Cayenne
2 c Milk
1 c Cream, scalded

Remove the meat from lobster shell. Dice body meat.
Chop claw and tail meat fine. Add water or broth to
body bones and tough ends of claws, cut in pieces;
bring slowly to boiling point and cook 20 minutes.
Drain, reserve liquid. Heat butter, add flour and
seasoning, and gradually the liquid. Scald milk and
stir in gradually. Add lobster meat and cook slowly
for 5 minutes, add cream and serve at once.

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Filed under: Antipasto, Italian, Poultry

Parsnip Puree With Grand Marnier

Recipe

17 Jun

PARSNIP PUREE WITH GRAND MARNIER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Parsnips
Salt
1/4 c Warm heavy cream (or more)
-ÿÿMilk
5 tb Butter (or more)
Grand Marnier
Freshly ground white pepper
1 tb Minced fresh parsley

PEEL PARSNIPS AND CUT IN 1/2-INCH slices. Place
parsnips in a medium- size saucepan. Cover with water,
add a pinch of salt and bring to a boil. Cover, reduce
heat to medium and cook about 35 minutes or until the
parsnips are very tender when pierced with a sharp
knife. Drain thoroughly and puree (in a food processor
or through a food mill) until very smooth. May be
finished up to this point, cooled, then refrigerated
and reheated about 30 minutes before serving. Just
before serving, add the warm cream and the butter, 1
tablespoon at a time. Beat well. Add Grand Marnier to
taste and season with salt and freshly ground white
pepper. Sprinkle the parsley over.

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Filed under: Antipasto, Italian, Salads, Vegetable Dishes, Vegetables

Vegetable Stock

Recipe

1 Apr

Title: VEGETABLE STOCK
Categories: Soups, Vegetables
Yield: 8 servings

2 tb Safflower Oil
1 x Lg Onion, sliced
1 x Carrot, sliced (with greens)
1 x Stalk Celery,sliced (w/grns)
1 x Tomato, cubed
1 x Potato, cubed
1 x Turnip, sliced (peel if waxy
2 x Cloves Garlic, halved
2 qt Plus 1 cup Water
1 x Bay leaf
1 x Lg sprig Parsley
1/2 ts Black pepper

In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip,
and garlic. Cook until vegetables are tender, about 10 minutes.
Add remaining ingredients. Cover, bring to a boil, reduce heat, and
simmer 1 hour.
Strain stock and discard the vegetables, bay leaf, and parsley.
Makes 2 quarts. Stock may be used immediately, refrigerated
for 3-4 days, or frozen for up to 1 month.

MMMMM

Filed under: Antipasto, Eggs, Italian

Cauliflower With Beef ldquo;sichuan Style rdquo;

Recipe

26 May

Title: CAULIFLOWER WITH BEEF “SICHUAN STYLE”
Categories: Vegetables, Beef
Yield: 4 servings

1/2 lb Round steak; *
5 ea Nami black mushrooms
2 ea Carrots; medium
2 c Cauliflower
3 ea Green onions, minced
1/2 ts Ginger; fresh, minced
2 ea Cloves garlic, minced
1/2 ts Szechuan peppercorns, crushe
3 tb Peanut oil
1 x ———-marinade———-
1/4 c Soy sauce; thin
1/4 c Dry sherry
1 x ———–sauce————
1 c Chicken stock
1 ts Lan chi black bean paste wit
2 x Dashes of chinkiang black vi
3 x Drops sesame oil
1 ea Cornstarch paste; **
1 x ————-s————–
1/2 c Carrot stock; reserved
1/4 c Marinade
1/4 c Mushroom soaking liquid

* cut in 1/2 inch cubes. ** make into a thin
paste.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ +++++
Combine soy and sherry for marinade. Marinate steak
pieces for 1 hour. Massage meat in marinade to aid
tenderizing; drain, reserving marinade. Wash and soak
mushrooms for 1 hour; drain, reserving soaking liquid,
thinly slice. Wash, peel and roll-cut carrots.
(Roll-cut means slicing on a slight bias in 1″ lengths
but turning the carrot a quarter tur (90 degrees)
between slices. Wash cauliflower, trim off thick part
of stems, and either break or cut florets into pieces
about the size of the carrot pieces. Parboil carrots
in boiling stock for about 3 minutes or until just
beginnin to soften. Reserve carrots and stock.
Stir-frying: Heat peanut oil in hot wok. When oil
just begins to smoke, add drained steak cubes;
stir-fry briskly for 1 minute until meat begins to
lose pinkness. Don’t overcook meat or it will be
tough. Remove to holding plate. Swirl remaining oil
into wok.
Add ginger, garlic and peppercorns; stir-fry 15
seconds. Add cauliflower and mushrooms; stir-fry 1
minute. Add specified amounts of liquids generated
during preparation: reserved carrot stock, marinade,
and mushroom soaking liquid; bring to boil. Cover
wok; reduce heat to medium, and simmer 3 minutes.
Remove lid; turn heat to high. When sauce boils
again, add carrots and beef. Mix together. Splash
vinegar down sides of wok. Push ingredients out of
sauce, thicken with thin cornstarch paste. Sauce
should be a light gravy. Add seasame oil. Toss in
green onion. Serve.

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Filed under: Antipasto, Italian, Seafood

Scrambled Eggs With Cottage Cheese

Recipe

22 Nov

Title: SCRAMBLED EGGS WITH COTTAGE CHEESE
Categories: Main dish
Yield: 4 servings

1 tb Cooking oil
1/2 ts Salt
Pepper
1/4 c Milk
6 Eggs, slightly beaten
3/4 c Cottage cheese
4 sl Toast

Heat oil in fry pan. Stir seasonings and milk into
eggs. Pour into fry pan and cook slowly, stirring
occasionally. When eggs are thickened, mix in the
cottage cheese. Serve at once on toast. This tastes
great served with hash brown potatoes and cherry pie.

—–

Filed under: Antipasto, Italian

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House Of Munch

Recipes published in ‘Antipasto’

Settlement Lobster Bisque

Parsnip Puree With Grand Marnier

Vegetable Stock

Cauliflower With Beef ldquo;sichuan Style rdquo;

Scrambled Eggs With Cottage Cheese

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