Recipes published in ‘Mangoes’

Our Favorite Italian Bread

Recipe

15 Apr

OUR FAVORITE ITALIAN BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Posted by Gaye Levy DTXT63A
From Donna German #1
—–SMALL LOAF—–
1/2 c Water
2/3 ts Salt
1/2 ts Sugar
1 1/2 c Bread flour
1 t Yeast
—–MEDIUM LOAF—–
2/3 c Water
3/4 ts Salt
2/3 ts Sugar
2 c Bread flour
1 1/2 ts Yeast
—–LARGE LOAF—–
1 c Water
1 1/4 ts Salt
1 t Sugar
3 c Bread flour
2 1/2 ts Yeast

This is by far our favorite dinner bread. It is closer to genuine
“french” breaf than any other recipe we have tried so maybe it is
really Italian bread that we like so much !! From Donna German CB #1.

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Filed under: Desserts, Mangoes, Yogurt

Black Bean Salad

Recipe

27 Jun

1 can (15 oz.) black beans
1 small can sliced water chestnuts (8 oz.)
1/2 cup frozen kernel corn
1/2 cup sliced red and green bell pepper
handful of bulghur wheat (coarse-grind)
1 tsp water-pack chopped garlic
1 tsp (scant) chili pepper
dash of mustard powder

Fluff bulghur in water. Mix all ingredients; warm through to blend
flavors and thaw.

NOTES:
This was good, but would be better with less water chestnuts.
Nice blend of flavors and textures.

Also, I was very surprised to see that water chestnuts are a good
source of iron.

Filed under: Desserts, Ice Cream, Mangoes

Luxe Bay-Scallop Stew

Recipe

30 Oct

LUXE BAY-SCALLOP STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive Oil (Ext.Virg. pref.)
1 Lg. Carrot*
1 Med. Onion
1 Fennel Bulb * **
1 Large Leek, white part only*
6 cl Garlic, peeled sliced thin
1/8 ts Saffron threads
4 c Fish broth ***
1 tb Fresh Basil
1 tb Dill
1 tb Tarragon
3 tb Wine Vinegar (Champagne
-preffered, more to taste)
Salt Pepper to taste
2 oz French Green Beans, blanced
– cut into 1-1/4″ peices
1 Med. Potato (new or red)*
1 Sm. Tomato, Seeded *
3/4 lb Bay scallops

[ * peeled and cut into medium dice] [ ** stalks and
outer layer removed, then cut into medium dice] [***
may substitute 2 cups clam juice plus 2 cups water]

I. Tie fresh basil, dill, and taragon in cheesecloth.
Save a little extra for garnish

II. Heat olive oil over low heat in a large saucepan
with carrot, onion, and fennel. Stir occasionally
until vegetables are softened but not brown. Add leek,
garlic and saffron and cook and stir until soft. Add
fish broth and herb sachet. Bring both to a simmer,
cook for 5 minutes, then add vinegar and season to
taste with salt and a little cayenne. Strain 2 cups of
broth into a small saucepan. Reserve the remaining
broth and vegetables.

III.Meanwhile, heat water in a small saucepan. When
it boils, add 1 tablespoon salt and green beans. When
just tender, transfer then to a bowl of cold water
with a slotted spoon. Add the diced potato and cook
until just tender. Drain. Prepare tomato. (Recipe
may be done ahead to this point.)

IV. To finish the dish, divide the green beans, potato
and tomato among six soup bowls or plates. Reheat the
broth and vegetables. Heat broth in small pan. When
it simmers add the scallops. Cook only a minute or
two, then portion oout the vegetables and broth. Add
scallops and their broth. Garnish with a sprinkling of
coarsly chopped basil, dill, and tarragon. Serve at
once. ~from the Luxe (24 E. 21st St., NY,NY), chef
Nick Laakkonen Chicago Tribune Magazine, Mar. 21, 1993

posted by Bud Cloyd

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Filed under: Hors DOeuvres Bruschetta.., Hors DOeuvres Canapes, Hors DOeuvres Dips, Mangoes

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Recipes published in ‘Mangoes’

Our Favorite Italian Bread

Black Bean Salad

Luxe Bay-Scallop Stew

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