|
From: "David"
To: phaedrus
Subject: garlic salad + a recipie for you.
Date: Monday, December 01, 2003 12:11 AM
In searching your archive looking for the garlic salad I came across a recipie
for a white borscht. Growing up in a Polish family, my mother made this type of
soup for Easter. Her recipie was different. Here it is.
She made her own kielbasa (polish sausage). It was fresh, not smoked but this
soup can be made with either type. Cover 1 or 2 rings of kielbasa w/ water & bring
to a boil. Simmer 30 mins or so till the sausage is thoroughly cooked.
Remove the sausage & cool the cooking liquid. Once the fat has solidified, remove
it. Depending on your dietary preferences you can make this soup high or low fat.
For high fat & the most flavor, melt the fat in a sauce pan & combine w/ an equal
amount of flour to make a roux. Bring the sausage liquid up to a boil & whisk in
the roux to get a thin consistency, coating a spoon.
For a low fat, remove a 1/2 cup of the cooking liquid & add 1 to 2 TBL flour to make
a slurry. Bring the sausage liquid up to a boil & whisk in the slurry to get a thin
consistency, coating a spoon.
After the broth has been thickened, add the sausage that has been cut into 1/8 to 1/4"
slices. Also add 1 or 2 hard cooked eggs that have been sliced. Finally, add 1 TBL vinegar,
more or less to taste. Generally no need to add salt, but pepper to taste. Ladle into soup
bowls with generous helping of sausage & egg slices & serve with rye or pumpernickel bread.
Makes my mouth water just remembering how good it is. Hope this is of help to someone.
----- Original Message -----
From: "David"
To: phaedrus
Sent: Monday, December 01, 2003 12:11 AM
Subject: garlic salad + a recipie for you.
Years ago I stopped in a cafeteria in Datona Beach, FL & had a unique garlic
salad. It looked similiar to a cole slaw but had a very strong garlic
flavor. I would appreciate any help you can provide in locating a recipie
for this.
Hello David,
Thanks for the borscht recipe. I'll pass it along.
When you say that the garlic salad looked like slaw, do you mean that it had
cabbage in it? I'm finding Russian/ Georgian garlic salad recipes. There's
one below. If that's not it, then get back to me with any more description
that you can give and I will search again.
Phaed
Georgian (Russia) Garlic Salad (Aka Marinated
Yield: 4 Servings
Ingredients
50 to 75 cloves of garlic,
1 peeled
1 c extra virgin olive oil
1/2 c fresh lemon juice (or
1 balsamic vinegar)
1/2 ts salt
1 ts freshly ground or cracked
1 black pepper
1 tb herbs (oregano is nice, or
1 create your own mixture)
Instructions
Start by peeling all that garlic. Now bring a saucepan of water to
boil. Once the water is boiling, turn off heat and drop garlic cloves
into hot water. Let sit in water for 3 to 5 minutes. (Use the shorter
time if you like a sharper raw garlic flavor; the longer time results
in a much milder garlic flavor.) Remove garlic and plunge into (or
rinse thoroughly with) cold water to stop the cloves from "cooking"
any further.
Dissolve the salt into the lemon juice. Now make a "vinaigrette" with
the olive oil, lemon juice/salt, pepper and herbs. Place garlic into
jars and pour oil mixture to top the cloves. Refrigerate for a
minimum of 1 week.
After one week, eat straight (or, for the faint of heart, slice up
garlic and mix with your salad greens). Be sure to keep refrigerated.
I don't know how long this will last in the refrigerator because I
eat it up too fast.
----- Original Message -----
From: Jon
To: phaedrus
Sent: Saturday, November 29, 2003 9:09 PM
Subject: History of Menudo
> Your site is a lovely addition to the high-tech world of computer searching.
> I think it's great to be able to use this technology for such a human purpose
> - I just found it today, but am completely hooked!
>
> A team of my students at Cal State LA is doing a story on Menudo - you
> have some great recipes, incidently - though most of my students claim
> their mother's recipe is better!
>
> What I have been unable to discover - and I am a very good online
> researcher - is a HISTORY of menudo, where it came from, how it developed to it's
> current form and why it is virtually an icon of Mexican cooking and Mexican culture.
>
> If you can find anything about the history of this fragrant and wildly
> popular soup, I would be most grateful (as would my beleagured students at
> Cal State LA!) Best wishes from California.
>
> Prof. Jon
Hello Prof.,
I was unable to find a solid, referenced history of menudo. However, I was
able to locate some casual information about it that, I think, gives a
reasonable origin for menudo.
First, there is a bit of folklore from the Mexican state of Sonora which
says that, during the Mexican civil wars, the people of Sonora killed all of
their cattle, dried the beef, and sent it off to the soldiers. The people of
Sonora had to live on what remained of the cattle, so they created tripe soup,
or menudo.
While there may be a grain of truth to the Sonoran story, there is also
evidence that menudo's origin was more of an economic one, similar to the
origin of chitterlings in the Southern US. When the wealthy Mexican
landowners slaughtered cattle, they took the desirable parts of the beef for
themselves and gave what was left of the carcass to the poor farm workers.
The poor, not wanting to waste any part of the carcass, took the entrails
(and sometimes the feet) and made a soup from them. To make the soup
palatable, they spiced it up with chiles and added hominy to it.
References:
Menudo
Soup
Phaed
----- Original Message -----
From: "Natalie"
To: phaedrus
Sent: Saturday, November 29, 2003 11:11 AM
Subject: turkey breast tandoori
> I need the recipe for a tandoori (Indian) style turkey breast (not
> boneless) that is first marinated in a yogurt/spice mixture and then
> roasted. We had Thanksgiving dinner at a relative's house, and wound up
> eating omelets on Friday as we took home no leftovers. As my husbnad
> loves turkey enormously, I have begun to defrost a large turkey breast
> and want to roast it tandoori style. If you can help me, I'll be
> grateful eternally.....and so will my husband. Hope you're having a
> lovely Thanksgiving weekend....Natalie
>
Hello Natalie,
I could not find a recipe specifically for a bone-in turkey breast, but
below is one for a boneless turkey breast, and another for a whole turkey.
One of these should work fine for you. The important thing is the inside
temperature, not whether it has bones. If you don't have a meat thermometer,
you may have to estimate cooking time and check the turkey a couple of
times to make sure it is done throughout, but that should be no problem.
Phaed
Turkey Breast Tandoori
Ingredients Imperial Metric
boneless, skinless turkey 1 - 1 1/2 - 2 lb 1 - 750 g - 1 kg
breast
flour 1/4 cup 50 mL
minced onion 1/2 cup 125 mL
light mayonnaise 1/4 cup 50 mL
plain low-fat yogurt 1/4 cup 50 ml
cloves garlic, minced 3 3
ground cumin 2 tsp 10 mL
coriander 2 tsp 10 mL
chili powder 2 tsp 10 mL
ground ginger 1 1/2 tsp 7 mL
cayenne pepper 1 1/2 tsp 7 mL
turmeric 1 tsp 5 mL
cinnamon 1 tsp 5 mL
salt 1/2 tsp 2 mL
paprika 1/2 tsp 2 mL
Directions:
Sprinkle turkey breast with flour, coating all sides. Place in a greased
baking dish.
In a medium-size bowl, mix together all remaining ingredients except
paprika. Pour over turkey breast, evenly coating top and sides. Sprinkle
with paprika.
Insert meat thermometer into the centre of the breast.
Bake at 230C (450F) for 20 minutes. Reduce heat to 160C (325F) and cook for
another 45-60 minutes, just until meat thermometer registers 70C (160F). Let
turkey stand 5-10 minutes before slicing.
Serves 6
Nutritional Information:
Per Serving; 229 calories, 36 g protein, 5 g fat, 10 g carbohydrates
------------------------------------
Tandoori-Style Turkey
1/2 c plain yogurt
1/2 c lemon juice (2 lemons)
3 tsp garlic paste
1 tsp ginger paste
2 tsp chili powder
2 tsp coriander powder
2 tsp cumin powder
2 tsp salt
A few drops of orange and red food coloring to get the traditional red
tandoori color
1 turkey - around 8-10 lbs. A smaller turkey will be more flavorful. Mix
all ingredients together in a bowl. Remove the neck and giblets from the
body cavity, rinse under cold running water. Place the rinsed turkey
breast-side down in a big bowl. Rub mixture over and inside the turkey. Keep
overnight in the refrigerator to marinate.
Preheat the oven to 325F. Roast the turkey, uncovered, breast side down for
1 hour, then turn and continue roasting with the breast side up until an
instant-read meat thermometer registers 165F. when inserted into the largest
section of thigh, avoiding the bone.
Baste the turkey once every hour with one-half to three-fourths cup of
chicken stock mixed with half a stick of melted butter, or any other basting
liquid of your choice.
Cook an 8 to 12 lbs for 2 3/4 to 3 hrs. The cooking times are guidelines
only. Use a food thermometer to determine safe doneness.
Note: You can add small red potatoes and baby carrots all around the turkey
when roasting. Add a few dollops of butter and a a dash of pepper to them.
They turn out fabulous when the turkey is done.
----- Original Message -----
From: Jack
To: phaedrus
Sent: Monday, December 01, 2003 9:20 AM
Subject: Electric Donut Maker
> Hello. Do you know of any company who still makes an electric donut maker?
> Thanks,
>
> Jack
>
Hi Jack,
No American company that I know of makes them currently. There are a couple of British
companies that make them. Here's one:
Walford
Sometimes you can find a used one on Ebay.
Phaed
While I could not find an American company that made one in 2004, this may have changed in 8 years.
|
