FALAFEL (HAMILTON)

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Vegetarian Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried chickpeas
1 t Baking soda
1 t Salt
1/2 c Finely minced onion
2 tb Finely minced parsley
1 t Ground cumin
1 t Ground coriander
2 Garlic cloves, mashed
Pepper to taste
1 tb Lemon juice
1/8 ts Cayenne
Oil for deep frying

Soak chickpeas over night. Drain put into a
blender. Add baking soda salt. Blend till you have
a texture of fine breadcrumbs. Do not blend into a
paste.

Empty into a bowl. Add onion, cumin, coriander,
garlic, pepper, lemon juice cayenne. Mix gently
with a fork. Do not pat down.

Put 2″ oil in a wok. Form the mixtue into 18 patties.
Only shape them so that they just hold together. Put
into hot oil fry until they are redish brown on both
sides. Drain on paper towels.

Serve hot with tahini sauce stuffed in pita.

“The Hamilton Spectator”, August, 1993

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Title: Rabbit with Apricots in Cabernet Sauce
Categories: Game, Masterchefs, Frisco, Tfr
Yield: 4 servings

1 ea Rabbit, young Salt, coarse
1 c Cabernet Sauvignon Pepper, ground
1 oz Vinegar, red wine 3 tb Oil, peanut
2 ea Garlic, cloves, unpeeled 4 tb Butter
Bouquet garni ** 1 c Demi-glaze, rabbit
5 oz Apricots, dried

Bone the rabbit saddle, legs, and shoulders and cut the meat into
cubes of about 1 ounce each. Marinate the meat in the wine and
vinegar with garlic and bouquet garni for 12 hours, covering rabbit
with cheesecloth so it will not dry out.

Soak apricots in cold water for 1 hour, then drain.

Drain rabbit, reserving marinade and garniture. Dry rabbit well
and season with salt and pepper.

In a heavy casserole, heat the oil and 2 tablespoons of butter.
Add the rabbit and brown on all sides (approximately 20 minutes until
meat is gray).

Add garlic, bouquet garni, reserved marinade, apricots, and
rabbit demi-glace. Cut a circle of wax paper, butter it lightly, and
place it over the rabbit. Cover the casserole and simmer for 20 – 30
minutes.

Remove bouquet garni and discard.

Retrieve cloves of garlic and remove the peel. Mash garlic into
a paste with the remaining butter.

Remove the rabbit and apricots from the sauce, set aside and keep
warm. Stir the garlic paste into the sauce a little at a time.

Arrange rabbit and apricots on a serving plate and cover with
sauce.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Werner Albrecht, The French Room –
: Four Season’s Clift Hotel, San Francisco, CA

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Title: Boboli Four Cheese White Pizza
Categories: Italian
Yield: 1 servings

Mozzarella
Gorgonzola
Sharp Provolone
Parmesan
Onion slices; optional
Blanched broccoli; optional
-can substitute blue cheese
-or other cheese for the
-gorgonzola

Brush the Boboli lightly with olive oil and put the cheese on
liberally. Drizzle a few more drops of olive oil over it. Bake
according to Boboli Pizza directions.

MMMMM

Title: Poached Eggs In Tomato Sauce
Categories: Pickell
Yield: 4 Servings

2 T Olive Oil
1 sm Onion,chopped
9 md Tomatoes,peeled,seeded
And chopped
Or 1 can 28oz whole tomatoes
1/2 t Dried basil
Salt Pepper to taste
8 Eggs
1/2 c Shredded cheddar or
Mozzarella cheese
8 sl Italian bread, toasted.

Heat oil in a heavy 10-inch skillet over medium-low heat. Add onion
and cook until tender, about 5 minutes. Add tomatoes,basil,salt and
pepper and bring to a boil. (Crush canned tomaties with a potato
masher.) Increase heat to medium-high and cook, stirring frequently,
until most of the liquid has evaporated, 15 to 20 minutes for fresh
tomatoes (about 15 minutes for canned tomatoes).

Press back of large spoon into tomato sauce in places, forming 8
wells. Carefully break 1 egg into each well. Season eggs with salt
and pepper. Cover and simmer over low heat until eggs are poached to
desired doneness, 6 to 8 minutes. Remove from heat.

Sprinkle cheese over eggs. Cover skillet and let stand until cheese is
melted, about 1 minute. Gently spoon sauce and eggs over toast. Serve
immediately.

TIP: Make sauce ahead and keep refrigerated. Or substitute thick
ready-made tomato sauce for homemade sauce.

Submitted by Kathleen Pickell

MMMMM

Title: Damper
Categories: Breads, Australian
Yield: 1 damper

2 1/2 c Flour, self-raising
1 t Salt
1 t Butter
1 t Sugar
1 c Milk (or use about
-1/2 C of powdered milk
-and about 1 C water)

Preheat oven to 350 degrees F. Mix together the dry ingredients and the
butter. Add the liquid and mix well. Knead for about 5 minutes (if you
don’t know about kneading, look in a good cookery book with plenty of
pictures, it’s difficult to describe in words).

Shape into a flattened ball and place on a greased and floured baking sheet
or in a greased and floured round cake tin (I recommend the latter, about 7
or 8 inch diameter, as it gives a better shape). Bake for 30 minutes. Use a
Dutch oven if you are cooking in an open fire, and use your experience as
to cooking time.

Serve in moderately thick slices while still fairly hot. I’m told that
golden syrup (a treacle-like substance made as a by-product of cane sugar
refining) is the traditional thing to spread on it, and that goes well.
Jam is good, too.

NOTES:

* Bread as made by drovers in the outback — I don’t know how many of you
realize it, but there is a wealth of TV programmes about cooking from
around the world. We are lucky in that Australia’s SBS network (Special
Broadcasting Service “multi-cultural television”) has a regular slot for
food and wine at a convenient time on Saturday evenings. Over the last
couple of years we have seen series on French, Indian, Chinese, English,
Vegetarian, Australian and Sri Lankan cookery, among others. If you’re
missing out, why not call your local station?

This recipe comes from a series called “Australian Tableland”.
Traditionally, damper should be cooked in the coals of a camp fire, but the
temperature in an oven is much more consistent! This recipe has the
advantages of being simple and, with ordinary care, reliable.

: Difficulty: easy.
: Time: 10 minutes preparation, 30 minutes cooking.
: Precision: measure carefully.

: Stephen Withers,
: The University of Melbourne, Parkville, Victoria 3052, Australia.
: UUCP: {seismo,mcvax,ukc,ubc-vision}!munnari!murdu.oz!stephenw
: CSNET: stephenw%murdu@munnari.oz

: Copyright (C) 1986 USENET Community Trust

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EGGPLANT IMAM BAYILDI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Eggplants
Olive oil
1 md Tomato, chopped
Salt Pepper
1/4 ts Allspice
1/2 ts Parsley
1 tb Currants, soaked in cold
-water 30 minutes
1 Clove garlic
1 Bay Leaf

Cut the stems off the eggplants but do not peel. Cut several length-wise
slits in the eggplants, but do not slice through. Heat 2 tb olive oil in a
small skillet and saute the onion until it browns slightly. Than add
tomato, salt, pepper, allspice, and parsley. Cook over medium low heat
until the mixture breaks down to almost a puree. Drain currents, and add
the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the
cooked mixture in the slits in the eggplants with your fingers or a knife.
Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil
over the eggplants until oil level is about halfway up the eggplants. Add
garlic bay leaf to the oil. Cover the dish and cook over very low heat
for an hour or until eggplants are very soft. Turn them every 15 minutes.
WHen done, pour off excess oil and strain and store for re-use. Cool and
refridgerate eggplants overnight. Serve cold with thin slices.

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EGGPLANT-TOMATO CHUTNEY

Recipe By :
Serving Size : 56 Preparation Time :0:00
Categories : Vegetables Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive or vegetable oil
1 md Onion, chopped
1/2 ts Salt
2 md Tomatoes, seeded and
-chopped
(about 1/2 cup)
2 Cl Garlic, crushed
1 md Eggplant, pared and cubed
1/4 c Chopped parsley
1/4 c Currants
2 tb Tarragon vinegar

Heat oil in 12-inch skillet over medium heat. Cook
onion and garlic in oil about 2 minutes. Stir in
eggplant and salt. Cook over medium heat 15 minutes,
stirring occasionally. Add remaining ingredients. Cook
15 minutes longer, stirring occasionally, until
vegetables are soft and no excess liquid remains.
ABOUT 3-1/2 CUPS SAUCE; 10 CALORIES PER TABLESPOON.To
Microwave: Place onion, garlic and oil in 3-quart
microwavable casserole. Cover tightly and microwave on
high 3 to 4 minutes or until onion is softened. Add
eggplant and salt. Cover tightly and microwave 3
minutes. Add remaining ingredients. Cover tightly and
microwave 3 to 5 minutes longer or until vegetables
are soft. Let stand 5 minutes. Serve with slotted
spoon.

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MUSCAT ICE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Tart green gooseberries
3 Heads elderflower blossoms*
6 oz Caster sugar
225 g Greek strained yoghurt

*Note: The recipe originally calls for 3 OR 4 heads of
elderflower blossom. ~

Put the gooseberries into a heavy-based saucepan or
casserole. The fruit should be still damp from
rinsing under the tap but there is no point in
spending time topping and tailing it as it is going to
be sieved. Add the florets of elder blossom, stripped
from their stalks, and bury them among the fruit.
Cover tightly and cook in a low oven until the fruit
is tender and pulpy – I allow 1 hour or so at 275-300
F (140-150 C) gas mark 1 or 2. Or cook over a very
gentle flame if preferred.

Add the sugar and stir until it no longer feels
gritty. Then rub the fruit and every drop of its
sugary juices through a sieve to make a perfectly
smooth seeless puree. As soon as it is cold, spoon
the pale aromatic puree into a chilled loaf tin, cover
it and freeze.

About an hour later, when the ice is firm around the
edges but still soft in the centre, beat it or whizz
it in a food-processor until mushy. Gently fold in the
yoghurt, cover and freeze until solid all the way
through.

Then turn out the ice-cream, beat it again to break up
any ice crystals and transfer it to 8 petit pots de
chocolat. Cover and freeze until about 1 hour before
serving, when the ice-cream should be placed in the
fridge to “ripen” it. Amaretti biscuits go very well
with this.

Source: Philippa Davenport in “Country Living”
(British), June 1988. Typed for you by Karen Mintzias

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Title: Beef Tenderloin Mexicana Creamy Cilantro Sauce
Categories: main dish, mexican
Yield: 4 servings

1 green chilies; chopped
1/2 c whipping cream
1/2 c sour cream
1 tb cilantro (fresh); chopped

Place chilies in blender and puree until smooth. Combine with whipping

cream in small saucepan over medium-low heat and bring to a gentle
boil.
Whisk in sour cream and cilantro. Cook until just heated through.

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Title: Crayfish Tail Salad
Categories: Salads, Seafood, Masterchefs, Frisco, Tmr
Yield: 6 servings

6 ea Crayfish tails 1 bn Chervil, chopped
10 ea Spinach, leaves 1 pn Tarragon
1 ea Endive, head Vinaigrette, Hazelnut Oil *
1/2 c Beans, small, green, Salt
— blanched Pepper
1 md Tomato, diced 10 ea Basil, leaves
2 ea Shallots, chopped

* Vinaigrette of Hazelnut oil is prepared with 1 part vinegar
to 4 parts oil, mustard, salt and pepper to taste.)

Boil the crayfish tails and cool.

Place spinach, endive, and blanched beans in a large bowl. Add
tomato, shallots, chervil, and tarragon. Add crayfish tails and
sprinkle with hazelnut oil, salt and pepper.

Mix well and set aside.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

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