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From: Crystal
Date sent: Tue, 27 Jul 1999 09:21:08 EDT
Subject: Vietnamese Cuisine
To: phaedrus
> Hi!
> I'd like to find out about an herb served in Vietnamese restaurants
> along side a dish called "Three Beef". You are served a big platter or
> lettuce, shredded carrots, cucumber, cilantro and something that looks
> and tastes like mint or basil. That "something" is what I'm interested
> in indentifying. Thanks ! Crystal
>
Hi Crystal,
Well, I was not able to find a recipe for "Three-Beef". However,
perhaps we can deduce the identity of your mystery herb.
The Southeast Asians are quite fond of basil for cooking. They use
sweet basil, holy basil, and lemon basil, perhaps more in Thailand
than in Vietnam.
In Madhur Jaffrey's "Far Eastern Cookery", however, I found the following:
"Mints of various sorts are ...nibbled at on the side during meals or, as
in Vietnam, added to morsels of food just as they are about to be eaten.
Nothing but fresh mint can be used for this." Therefore, I believe that
the herb you ask about, served on the side, was fresh mint.
Phaed
> From: lrimer
> To: phaedrus
> Subject: Italian Love Cake
> Date: Fri, 5 Sep 1997 19:58:16 -0400
> Can you find a recipe for Italian Love Cake.
>
> It is a choclate cake with a layer of ricotta or cream cheese mixture.
> The icing is a chocolate cool whip. It is made with a chocolate box
> cake mix.
>
> thanks,
>
> lrimer
>
Dear lrimer,
Try this one:
Phaed
Italian Love Cake
Ingredients :
1 box fudge marble cake mix
2 lbs. Ricotta cheese
3/4 c. sugar
4 eggs
1 tsp. vanilla
1 box (3 3/4 oz.) instant chocolate pudding
1 c. milk
1 carton (8 oz.) whipped topping
Preparation :
Mix cake as directed on box. Pour into greased and floured
9x13 inch pan. In separate bowl, combine Ricotta, sugar, eggs
and vanilla; mix well. Spoon well over top of unbaked cake.
Bake at 350 degrees for one hour. Cool. Mix pudding with
milk; fold in whipped topping. Spread over cake; refrigerate.
From: Marg
To: phaedrus
Subject: B.Sauce
Date sent: Thu, 4 Nov 1999 10:50:43 +1000
> I regularly go to a local Italian Restuaurant and frequently have their
> Bosciaola Sauce which I adore, however I have not been able to find a
> receipe for the same, and would love to e able to make it at home.
> Thanks. Marg
>
Hi Marg,
I wasn't able to find very much about bosciaola. The term is usually
applied to dishes from Tuscany. I found several restaurants that had
bosciaola dishes, but I found no recipes. I did, however find a restaurant
menu that described a bosciaola dish, saying that it used a "napoli
sauce". Below is a recipe for napoli sauce, which may be another name for
the bosciaola sauce that you seek.
Phaed
Napoli Sauce
1 large onion finely chopped
garlic finely chopped
1 carrot finely chopped
2 large tomatoes finely chopped
1 tab dried basil
1 chicken stock cube
salt & pepper
water
Directions:
Saute onion and garlic until transparent, add carrot, basil, stock
cube, tomatoes, salt and pepper. let sauce cook uncovered for
about 10 minutes. Add a little water, place lid over pot and cover.
Reduce sauce. Continue reducing and adding water for about 45 minutes or
longer if desired.
> From: jeanne
> To: phaedrus
> Subject: Help! with finding a recipe for Chili Stingray
> Date: Fri, 18 Sep 1998 00:42:02 -0400
> Hi! My husband spent a couple of weeks in Singapore. He came back
> with lots of nice stuff - and a love of a dish called Chili Stingray.
> I haven't had any luck finding a recipe. I have spent hours
> searching. Can you help?
> Thanks...........Jeanne
>
Hi Jeanne,
Here's the thing.... Unless you go out and catch your own, it's not
easy to obtain stingrays. We don't eat stingrays much in the U.S.,
and this dish contains real stingray fish. I had no luck finding the
actual recipe for the stingray version myself, but the Singaporeans
also make this dish with crab. Maybe that would do?
Chilli Crabs or Lobster
This is a popular dish amongst Singaporeans. It is also
a common feature in the menus of famous seafood
restaurants (along East Coast and Punggol).
The abundance of fresh chillies and garlic makes this a
very spicy and full-bodied dish. Chilli crabs/lobster bears
testimony to the great love Chinese have for spicy
Malay food.
The real way to eat this dish is with a serving of large
square chuncks of bread to dip into the delicious sauce.
Ingredients
Lobster or crabs weighing about 450 grammes (1 lb)
6 fresh red chillies
5 cloves garlic
2 stalks spring onions
One coriander (cilantro) plant
3 Tbs vegetable oil
Sauce
3 Tbs tomato ketchup
One-and-a-half Tbs sugar, according to taste
Quarter tsp salt
One tsp pounded salted brown soya bean paste
One cup water
One-and-a-half tsp cornflour
Half tsp rice or malt vinegar of freshly squeezed lime juice
Quarter tsp dark soya sauce
Instructions to cook
1.Wash uncooked shellfish well, break off the claws and crack the
shell by gently hitting it with a pestle. When preparing crabs, chop
the bodies in half and then each half into 3 pieces. Wash and retain
the shells. When using lobsters, chop off the tail and head, and chop
the body, with shell still on, into thumb length pieces.
2.Plunge head and tail of lobster into boiling water and cook till the
shell turns red. Remove from water and set aside for decoration.
3.Peel garlic and pound coarsely. Pound chillies coarsely too. Or grind
in a food processor.
4.Wash spring onions, discard roots, cut into finger lengths. Cut
coriander into one-inch lengths.
5.Mix sauce ingredients except for the vinegar or lime juice.
6.Heat wok, add oil and when hot, add the garlic, stir fry for one
minute, add chillies, stir fry for another minute and add crab or
lobster pieces.
7.Stir fry for 2 to 3 minutes till shells turn slightly red. Stir sauce,
add to the crabs or lobster and stir well for 2 minutes. Cover with a
lid and simmer over high heat for 5 to 7 minutes till shells turn a
bright red.
8.Remove cover, squeeze the lime juice over or add the vinegar, stir
well and add spring onions. Turn heat off, stir well and serve,
garnish with coriander leaves.
The above menu is served with freshly baked bread pieces.
Here are some sites with information about Singapore food:
These two sites mention chili stingray - no recipes, though:
Singapore Trip
Singapore
These sites have chili crab recipes and other Singaporean recipes:
Makan
Singapore Recipes
Phaed
Date sent: Sat, 20 Nov 1999 20:15:22 -0800
From: Gretchen
To: phaedrus
Subject: dip recipe
> HI,
> I've looked all over the net for a spinach dip similiar to what they
> make at Applebee's. It was perfect. Any ideas...thanks so much, Gretchen
>
Hi Gretchen,
I couldn't find a recipe for applebee's spinach dip, and I haven't tried
the dip myself. However, I did find several references to "applebee's hot
spinach parmesan dip". Then, I was able to find a recipe for hot spinach
parmesan dip and one for "warm" spinach parmesan dip. I can't guarantee
that either of these is the Applebee's dip that you are looking for, but
here they are.
- Phaed
------------------------------------------------------------------
Hot Spinach-Parmesan Dip
10 oz package frozen spinach, thawed and drained (squeeze out excess moisture)
1 1/2 cups Parmesan cheese
1 large onion, finely minced
1 clove garlic, chopped (or more, to taste)
4 oz cream cheese, softened
1 cup mayonnaise
salt
pepper
3 fresh hot peppers, thinly sliced (optional)
1 tsp paprika
1 loaf French bread, cut in half lengthwise, then cut into very thin slices
Mix spinach, 1 cup Parmesan, onion, garlic, cream cheese,
mayonnaise well with a blender. Add salt and pepper to taste.
Place in greased casserole dish. Top with peppers (optional) and
1/2 cup Parmesan. Sprinkle with paprika. Bake at 350 degrees
for 20 minutes. Allow to cool for 15-20 minutes before serving.
Turn oven up to 400 degrees. Place French bread slices flat on
cookie sheet. Cook in 400 degree oven for approx 5 minutes - but
watch them closely to make sure they don't overcook. Remove
them when they're golden brown. Of course, you could use store
bought crackers and/or melba toast instead.
This dip can also be made in the microwave. Allow to cook on
high, covered, for 6-10 minutes, depending on the power of your
microwave. Its done when the onions are translucent.
----------------------------------------------------------------
Warm Spinach-Parmesan Dip
Makes about 3 cups
2 T. butter
2 T. olive oil
1 3/4 c. onion, diced
6 garlic cloves, minced
2 T. flour
1/2 c. chicken broth
1/2 c. cream
6 1/2 c. fresh spinach or 10 oz frozen spinach, either roughly chopped
1 c. parmesan
1/4 c. sour cream
1/2 t. cayenne pepper
In a medium sauce pan, saute onion and garlic in the butter and
olive oil, for 6 minutes, until onions are translucent. Add flour
and cook for an additional 2 minutes. Wisk in the chicken broth
and cream and bring to a boil for 2 minutes. Remove from heat
and stir in remaining ingredients. Serve warm.
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