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Shrimp Etoufee, Piccadilly Style
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine or butter unsalted
1 chopped onion
1/2 chopped bell pepper
2 cans -- (10 3/4-oz each)
-- condensed cream of
-- mushroom soup
-- (low-salt) variety
1 can -- (10 3/4-oz) cream of
-- celery
1 can -- (8-oz) tomato soup
3 teaspoons old bay brand crab boil seasoning
1 1/2 pounds frozen shrimp
6 shakes tabasco -- (more/less), up to 8
hot boiled long grain rice
Saute onions and bell pepper in margarine or butter until tender.
Add cream of mushroom and celery (low-salt)soups, tomato sauce,
and crab boil. Simmer 15 minutes, stirring often. Rinse shrimp in
very hot water to break apart, drain and add to sauce. Simmer until
shrimp are tender, approximately 10-15 minutes. You may wish to under
cook the shrimp if you're going to chill then reheat the etoufee in
the oven (at about 325 until warmed completely through; be sure to
cover pan). Can double or triple recipe. Serve over boiled long-grain
rice. The old bay brand seasoning is very salty so that is why you use
the low-salt soups.
On 7 Apr 2006 at 20:14, Anita wrote:
> Dear Phaedrus,
> Great site, and thank you for doing this. I am looking for a recipe
> for a sweet I have only found in Sprungli in Zurich. It is called
> Luxomburgli, and are these tiny (1") "hamburgers" made with a meringue
> top and bottom, and a cream filling. They are perishable, and I can
> only get them when I go to Zurich (not often) or when Someone who is a
> good enough friend goes. Any chance you can find a recipe for these?
> I'll take it in german/metric if that's how it comes. Thanks, Anita
>
> ingredients would be: sugar, egg white, maybe cream of tartar,
> flavoring for the top/bottom cream, sugar, flavoring and who knows
> what else in the filling.
>
Hi Anita,
The actual Spruengli recipe is a secret. You won't find it anywhere.
They have a website here:
Sprüngli
However, there are other luxemburgerli recipes available. There's one below, and one here:
Mighty Macaron
Phaed
Swiss Luxemburgerli
Ingredients:
1/3 cup whole blanched almonds
Sugar
1/2 teaspoon vanilla
1 tablespoon water
1/4 cup egg whites (from 2 large eggs)
1/4 cup whipping cream
1/4 pound semisweet chocolate, finely cut
Instructions:
Process almonds and 3 tablespoons sugar in food processor bowl fitted
with metal blade, pulsing on and off, until very finely ground. Add
vanilla. Pulse again and scrape inside of work bowl with metal spatula.
Add water and pulse again to mix. Leave almond mixture in work bowl
while preparing meringue.
Whisk egg whites and 1/2 cup sugar in mixer bowl. Place bowl over pan
of simmering water and whisk until egg whites are hot and sugar is
dissolved, about 2 minutes. Whip meringue until cooled and fluffy.
Add about 1/4 of meringue to work bowl containing almond mixture and
pulse to mix. Add another 1/4 of meringue to work bowl and pulse to
mix again. Remove blade and scrape almond meringue mixture from work
bowl onto remaining whites. Fold into egg whites.
Scrape almond-meringue mixture into pastry. bag fitted with plain tube
that has 1/4-inch opening. Cover two baking pans with parchment paper.
Pipe 24 (1/2-inch) macaroons on each pan (48 total), leaving 1 inch
between macaroons. Bake macaroons at 375 degrees until lightly golden,
about 15 minutes. (Switch pans from back to front and top to bottom
once or twice during baking. ) Cool macaroons on pans. When cool, remove
from parchment paper.
Bring cream to boil in saucepan. Remove from heat. Add chocolate and
allow to stand 2 minutes. Whisk smooth. Scrape filling into bowl to cool.
To assemble, place dab of chocolate filling on flat side of 24 baked
macaroons. Press flat sides of remaining 24 macaroons against filling.
Store in cool place. Serve macaroons on day they are prepared.
Makes about 2 dozen.
On 8 Apr 2006 at 21:33, Silvana wrote:
> Hi Phaedrus,
>
> I heard about this recipe through word of mouth in a staff room, but
> never got an actual recipe. They're called pasta roses, made using
> sheets of pasta as if you were making lasagna, except you take one
> sheet at a time and cover it with slices of ham and cheese, roll it up
> jelly roll style, cut at 2 inch intervals and stand each piece up in a
> baking pan. Cuts are made with a scissor on the flat side facing up
> so that the roll flares out like a flower. A cream sauce, actually a
> rose coloured sauce, is poured over and baked. Ever heard of this?
> Would love an exact recipe.
>
> Thanks, Silvana
>
Hello Silvana,
See below. Found this posted on a message board. This recipe comes from
Marcella Hazan's "Marcella's Italian Kitchen."
Phaed
Roselline di Pasta alla Romagnola (Pasta Roses with Ham and Fontina)
Serves 6
about 1 pound fresh pasta sheets, cut about 4" wide and 10" long
salt
4 T unsalted butter
1 cup heavy cream
1 T tomato paste
1/8 tsp grated nutmeg
1 1/2 lbs boiled, unsmoked ham, sliced very thin
1 pound fontina, shredded
about 3 T grated parmigiano-reggiano
Cook the pasta strips 2 or 3 at a time in boiling salted water for
a few seconds, then remove from the water with a spider and shock
in ice water. Rinse each pasta strip well in cold water and rub
together to remove as much starch as possible—as Marcella says,
"as if you are doing a fine laundry." Lay the strips out on the
counter on a towel and repeat with the remaining strips.
Preheat the oven to 450. Put butter and cream in a small saucepan
and heat to medium and reduce the cream a bit, about 5 minutes.
Add the tomato paste and the nutmeg and whisk lightly to dissolve
the tomato paste, continuing to cook to thicken the sauce to about
buttermilk consistency, about another 5 minutes. Spread a thin layer
of the sauce into the bottom of a 9x13 pan.
On each pasta strip, place a single layer of sliced ham and then
cover with a layer of cheese. My ham slices were exactly 4" wide
so no trimming was necessary, but the ham should fit the slice
without overlapping it on the sides. Roll up the pasta like a jelly
roll and place seam-side down on the towel while you do the other
rolls. After you have done all the rolls, cut them in half so they
are about 2" thick. Then with a paring knife on one side of each
ring, make an "X" about 1/2" deep. This will help the roses "bloom."
Put the roses in the baking dish with the cross cuts face up and
distribute the remaining sauce over them with a pastry brush. Press
down a bit on the roses to help them open slightly. Sprinkle with
the parmigiano-reggiano and bake for about 15 minutes, until a light
crust forms on top. Let them sit for about 5 minutes before serving.
(Everything but the baking can be done in advance, just make sure
that if you make it ahead and refrigerate it that it's at room
temperature before you put it in the oven.)
On 31 Mar 2006 at 11:03, rosie wrote:
> Dear Uncle,
>
> There's this song they use the a commercial for Chase Bank Visa cards.
> I've heard it a couple of times on musak at the doctor's and
> dentist's offices, so I know it's a real song, but no one I've asked
> knows the name or who does it. The words I've been able to pick up are
> "I've felt (something) for a moment and she feels bad for a moment and
> (something something something) I've missed the next line or two and
> the only one I've really caught is at the end of the clip where it
> says 'I felt a dream for a moment'. There's this little story of the
> couple dating and getting married and putting the kids to bed.
>
> Is there any way to find out what this song is and who does it? I
> really like the melody but no one seems to know the song.
>
> Thanks
> Lisa
>
Hi Lisa,
You may have already found this. I just happened to be watching TV and
a Chase Bank ad came on with the song came on. It turns out to be a song
that I've heard many times. The words that you gave just didn't bring it
to mind.
Another reason I wasn't able to find it before is that I was searching for
a Chase Bank Visa commercial. But the commercial's not for
Visa in particular, just Chase Bank credit cards. Also the lines you gave,
like "I felt a dream for a moment," are not correct. It just sounds like that.
I know it's hard to understand and to remember the words of a song that you
hear on TV or the radio just now and then.
The song is "100 Years", and it's by a group called "Five for Fighting". It's
on their album "The Battle for Everything." The lyrics are below.
Phaed
Five For Fighting - 100 years
I'm 15 for a moment
Caught in between 10 and 20
And I'm just dreaming
Counting the ways to where you are
I'm 22 for a moment
She feels better than ever
And we're on fire
Making our way back from Mars
15 there's still time for you
Time to buy and time to lose
15, there's never a wish better than this
When you only got 100 years to live
I'm 33 for a moment
Still the man, but you see I'm a they
A kid on the way
A family on my mind
I'm 45 for a moment
The sea is high
And I'm heading into a crisis
Chasing the years of my life
15 there's still time for you
Time to buy, Time to lose yourself
Within a morning star
15 I'm all right with you
15, there's never a wish better than this
When you only got 100 years to live
Half time goes by
Suddenly you’re wise
Another blink of an eye
67 is gone
The sun is getting high
We're moving on...
I'm 99 for a moment
Dying for just another moment
And I'm just dreaming
Counting the ways to where you are
15 there's still time for you
22 I feel her too
33 you’re on your way
Every day's a new day...
15 there's still time for you
Time to buy and time to choose
Hey 15, there's never a wish better than this
When you only got 100 years to live
The Bosnian Pot
Ingredients
1 kg beef or lamb, diced
1 cabbage
2/3 carrots
3/4 large tomatoes
3/4 large potatoes
2 onions
2 or more cloves garlic, sliced
2 green bell peppers
1/2 tbsp cooking oil
1/2 tbsp vinegar
salt and pepper to taste
Preparation
Dice all the vegetables. Combine with the meat and seasonings in
a large pot. Add enough water to completely cover the mixture, then
add the oil and vinegar. Cook, covered, for two to three hours on
low heat, until everything is well done. Serve with pita bread.
--------------------------------
Musaka
1 kg potatoes
400 gr ground beef meat
1 large onion chopped
4 eggs
3 dl milk
salt
pepper
Oil
Heat oil in a pan. Add onion and cook until it gets golden brown.
Add meat, salt and a lot of pepper. Fry it until meat gets brown.
Remove the pan from the heat.
Cut potatoes in slices similar as for chips but not that thin
(about 2-3 mm). Put 2 teaspoons of salt in potatoes and mix it
well. In casserole put oil, than potatoes until it covers the
bottom. Put meat to cover potatoes and than potatoes again.
Mix 4 eggs in a bowl, add milk, mix well and than pour over
potatoes and meat and put in owen for about 40 minutes or until
potato on the top gets brown.
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Prebranac
700 gr of large white beans
700 gr onion
1 large carrot
3 bay leaves
paprika powder
salt
pepper
oil
Put beans in a cold water and let it boil for about 10 minutes.
Discard water and replace it with new, hot water. Add salt and
sliced carrot. Cook until beans get cooked but each bean must
remain solid. Take beans from water and dry it but keep the water.
Chop onion in large ribs and put in hot oil until it becomes golden
brown, Add 1 tablespoon of paprika powder, mix it well for 30 sec and
remove from the heat. Take onion from oil and mix with beans and bay
leaves. Put it in a large and deep bowl pour with some water that left
after cooking. Put beans in owen and bake it until the top becomes dark
brown.
Prebranac can be served both hot or cold and depending on amount of water
you put, it can be almost completely dry or it can be like very thick
sauce. Try it. It is really great.
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Pispilita
Ingredients
3 boxes of corn muffin mix
1 1/4 sticks of melted butter
1 1/4 cup of milk
1 small package of frozen cream cheese (cubed small)
3 eggs
1 16 oz. large curd cottage cheese
1 cup of crumbled feta cheese (optional)
Filling
Mix cottage cheese, eggs and cubed cream cheese in large bowl
Grease 9"x13" baking pan and evenly sprinkle 1/2 box of corn meal
Dribble on some melted butter and then sprinkle some milk
Repeat two more layers as above
Evenly spread filling over 3rd layer and add crumbled feta cheese
Repeat 3 layers as above over filling
Dribble some extra melted butter evenly over top layer
Bake
350 for 55 minutes or until golden brown
Cool on rack and cut into squares - best served warm.
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