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----- Original Message -----
From: Christine
To: phaedrus
Sent: Friday, September 26, 2003 2:52 PM
Subject: pickled Korean garlic!
> Hi Phaedrus,
> Just had my first taste of a spicy, pickled, Korean garlic condiment. The
> cloves are whole, slightly crunchy, and mildly spicy. They're delicious!
> Can you help me find a recipe for them? Thanks, Christine
>
Hello Christine,
Sure. See below.
Phaed
Pickled Garlic - Manul Changatchi
Cooking method:
1. Prepare the garlic by taking off any dry skin from the outside of the
garlic bulb.
2. Put the garlic bulb in a jar, add vinegar and enough water to cover the
garlic. Close the jar and allow to stand for one week. Drain.
3. Boil some soy sauce with the sugar for ten minutes and then allow it to
cool. Pour the sauce over the garlic, and seal the jar.
4. The garlic is ready to eat after three weeks, but it will keep
indefinitely.
5. To serve, slice across into discs 1/8" thick.
Garlic suitable for preserving in this way can be bought in April or May in
Korea. It needs to be so young that the inner membranes surrounding the
individual cloves are really tender, so that you can eat a bulb whole.
----- Original Message -----
From: "Julie"
To: phaedrus
Sent: Friday, September 26, 2003 8:54 AM
I want to know how to make Liquor grave to go with pie mash & eels?
Hi Julie,
See below.
For those who don't know what Pie, Mash, and Liquor are, it's a specialty in London's East End. "Pie" is a meat pie,
"Mash" is mashed potatoes, and "Liquor" is a parsley gravy. Jellied eels are also often served with this.
Phaed
Minced Beef Pie
Make individual pies and serve them with a dollop of mashed potato and some parsley liquor
to recreate the famous East End speciality of Pie, Mash and Liquor.
Serves 4
Lean minced beef - 600g (1 lb 5 oz)
Vegetable oil - 2 tbsp
Onion - 1 medium, peeled and chopped
Garlic - 2 cloves, crushed
Plain flour - 2 tbsp
Tomato purée - 2 tbsp
English mustard - 1 tsp
Mushrooms - 75g (3 oz), finely chopped
Brown ale or bitter - 1 x 300 ml (11 fl oz) can
Puff pastry - 400g (14 oz), or shortcrust or suet crust pastry
Milk or beaten egg to glaze
METHOD
Brown the minced beef in the oil in a hot pan, breaking up the mince with the back of
a spoon as it browns.
Add the onion and garlic and cook 2 minutes. Stir in the flour and tomato purée and cook
a further 2 minutes. Add the mustard, mushrooms and brown ale and bring slowly to the boil.
Cover then simmer for 20 minutes. Cool.
Turn the mixture into a 1 litre (13/4 pint) pie dish or 4 individual pie dishes.
Roll the pastry out large enough to cover the large pie dish or smaller dishes. Cut pastry
to fit and press firmly onto the dish. Brush with milk to glaze.
Bake at 220 °C / 425 °F / Gas 7 for 15 minutes for small pies 20-25 minutes for large or
until the pie is golden.
---------------------------
Mashed Potatoes
Mashed potatoes are always a popular main course accompaniment.
Serves 4
Potatoes - 450g (1 lb), cooked
Butter - 25g (1 oz)
Cream - 1 tbsp
METHOD
Mash the potatoes well and sieve if preferred. Add the butter and cream and mix well to
incorporate. Season according to taste.
-----------------------
Parsley Liquor
This is a recipe for the famous green gravy that is served with the East End
speciality of 'Pie, Mash and Liquor'.
Serves 4
Butter - 25g (1 oz)
Plain flour - 25g (1 oz)
Water - 300 ml (10 fl oz), or chicken stock
Fresh parsley - 4 tbsp, chopped
Salt and freshly ground pepper
Malt vinegar - 1 tsp, optional
METHOD
Melt the butter in a saucepan. Add the flour and cook for 1 minute.
Gradually add the water or stock. Bring to the boil, stirring continuously.
Add the parsley and seasoning and vinegar if using.
Serve with a minced beef pie and mashed potatoes.
----- Original Message -----
From: Sylvia
To: phaedrus
Sent: Saturday, September 27, 2003 12:20 PM
Subject: Cookie recipe
> Dear Phaedrus,
> I'm looking for a cookie recipe called "Cream Cheese Rozky" there is
> cream cheese, butter, flour, I have lost the recipe, also it has a
> raisin nut filling. The dough is rolled and cut in various shapes and a
> raisin nut filling. Please help me.
> Thank you ,Sylvia
>
Hi Sylvia,
No problem. See below.
Phaed
Slovak Cream Cheese Rozky
. 4- 3 oz pkg cream cheese
. 1 lb butter
. 4 c flour
Filling:
. 1 lb ground nuts
. 1 c sugar
. 2 egg whites beaten
. 1 tsp vanilla
Combine cream cheese, butter and flour into a smooth dough. Place in
refrigerator overnight. Divide dough and roll on powdered sugar board. Cut
dough into squares. Combine nuts, sugar, egg whites, and vanilla for
filling. Place small amount filling on each square. Bring opposite corners
of square together bringing one corner down and roll to prevent from opening
while baking. Bake 350° for 20 minutes.
----- Original Message -----
From: Laverne
To: phaedrus
Sent: Saturday, September 27, 2003 9:50 AM
Subject: Can't find this simple one
> Please find pan fried scallops. I don't want anything else with them,
> just simple instructions on temperature, coating (if necessary) and
> cooking time.
> Thank you,
> LaVerne
>
Hello Laverne,
See below for several recipes.
Phaed
Scallops Fried In Butter
Ingredients :
1 lb. bay scallops
1/4 c. milk
1/4 c. flour
6 tbsp. vegetable oil
1/4 c. butter or margarine
3 tbsp. lemon juice
4 tbsp. chopped parsley
Preparation :
Wash scallops. Place in bowl and add the milk. Put flour in a
dish and add salt and pepper to taste. Drain scallops and coat with
the flour. Place in a sieve and shake to remove any excess flour.
Spread on waxed paper. Place 1 tablespoon butter and 3 tablespoons
oil in a heavy skillet. When quite hot, add 1/2 the scallops.
Shake and toss in skillet so they cook quickly and brown evenly.
Use a slotted spoon to remove scallops and place on a heated platter
to keep warm. Add remaining oil and 1 tablespoon butter and fry
remaining scallops. Transfer to platter with the other scallops.
Wipe out skillet with a paper towel and heat remaining butter until
lightly browned. Sprinkle over scallops along with the lemon juice
and parsley. Garnish with lemon wedges. Serves 4.
----------------------------------
Fried Scallops
Ingredients :
1 1/2 lb. scallops, thawed
3/4 c. flour, wheat, general purpose, sifted
1 1/2 tsp. salt
1/2 tsp. pepper, black
1/3 tsp. paprika, ground
4 3/4 tsp. whole milk
1 egg, beaten
1 c. bread crumbs, dry
Preparation :
Wash scallops thoroughly; cut large ones in half. Drain well.
Dredge scallops in mixture of flour, salt, pepper, and paprika;
shake off excess. Mix milk and eggs. Dip floured scallops in milk
and egg mixture. Drain. Dredge scallops in crumbs until well
coated. Fry 3 minutes or until golden brown. Drain well in basket
or on absorbent paper. Serves 6.
----------------------------------
Pan-Fried Scallops
Ingredients :
1 1/2 lb. rinsed sea scallops
1/2 c. bread crumbs
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1/2 c. butter
2 c. cooked rice
1/4 c. white wine
Preparation :
Mix bread crumbs, salt, pepper, and paprika. Roll scallops
thoroughly in bread crumb mixture. In a large skillet, heat butter
until frothy. Add scallops and saute until lightly browned. Gently
remove scallops from skillet and arrange on bed of rice. Add wine
to butter in skillet; boil gently while stirring for 1 minute. Pour
over scallops.
----------------------------------
Fried Scallops, Portuguese Style
Ingredients :
1 lb. fresh bay scallops
8 tbsp. butter
1 c. flour
1 tsp. garlic, finely chopped
3 tbsp. parsley, finely chopped
1/4 tsp. salt
Fresh ground black pepper
1/2 fresh lemon
Preparation :
Wash the scallops quickly in cold water. Spread on one layer on
pan, cover with linen or paper towel. Cover with other towel and
refrigerate for several hours to drain. Melt butter over low heat.
Place flour in large bowl and drop scallops into it. Toss scallops
about gently until they are coated on all sides with the flour.
Turn into sieve to remove excess flour. Add the scallops to the
butter and sliding the pan back and forth, fry them for 3 to 4
minutes until they are firm but not brown. Do not over cook the
scallops. Add the garlic and parsley to the skillet and cook for 30
seconds longer. Squeeze the lemon juice and add the salt and pepper
to taste before serving.
----- Original Message -----
From: "Dorothy"
To: phaedrus
Sent: Friday, September 26, 2003 10:34 PM
Subject: mini muffins
I am searching for muffin recipes that I can use at an afternoon tea.
Really would like at least 6 different ones.
Thanks
Hello Dorothy,
Actually, this is not my sort of question. It's too general. I look for
specific recipes or information about specific foods.
Try this site:
Muffins
Phaed
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