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On 30 Dec 2005 at 16:36, John wrote:
> I am not sure of the spelling but each New Years my Memere would makes
> this. John
>
Hello John,
The only pork spread recipes of French origin that I can find are these.
Nothing spelled like "canteaus". The first two recipes are
French-Canadian.
Phaed
Cretons
Ingredients:
1 pound ground pork
1 cup milk
1 onion, chopped
chopped garlic
salt and pepper, to taste
1 pinch ground cloves
1 pinch ground allspice
1/4 cup dry bread crumbs
Directions:
Place the ground pork, milk, onion and garlic into a large saucepan.
Season with salt, pepper, cloves and allspice. Cook over medium heat
for about 1 hour, then stir in the bread crumbs. Cook for 10 more
minutes. Adjust seasonings to taste. Transfer to a small container
and keep refrigerated.
-----------------------
Gorton
Break 1 pound of ground pork into a saucepan. Add enough water
to cover meat and simmer until cooked (about 15-25 minutes,
stirring occasionally. Add salt, pepper and minced onion as it
cooks. Thicken with a mixture of flour and water. Season with
cloves and cinnamon to taste.
------------------------------
Les rilletes de tours (pork spread)
Categories: Pork
Yield: 1 Servings
3/4 lb Fresh pork fatback
1 tb Coarse salt
9/16 lb Fresh, lean, boneless pork
2 Plump cloves garlic, unpeeled
1 Branch dried thyme
1 Bay leaf
3 Peppercorns
1 c Water
2 inches by 1/4 inch.
Makes about 1 pound.
1. Remove the rind from the fatback. Discard it or save it for
another purpose.
2. Work the salt into all surfaces of the meat. Place it in a
noncorrosive bowl, cover it, and refrigerate it overnight.
3. Next day, dry the meat by patting it with paper towels. Don't
be at pains to remove the salt. Cut both the fat and the lean meat
into small thin pieces about
4. Preheat the oven to 300^F
5. Wrap the garlic, thyme, bay leaf and peppercorns in a piece of
cheesecloth and tie it up securely. Put this sachet at the bottom
of an ovenproof earthenware pot (you can use a beanpot with a lid)
Put the chopped meat in the pot and add the water. Seal the pot with
a piece of aluminum foil and press the lid down over the foil into
the lid groove of the pot.
6. Put the pot on the center rack of the oven and bake it for 3 & 1/2
hours. Turn off the oven, but leave the pot in there for another 1/2
hour.
7. Place a large, stout sieve over a bowl. Break the seal on the pot
and empty the contents into the sieve. Discard the sachet.
8. Break the bits of meat apart with your fingers. Then, working with
2 forks, pull the fibers apart. This operation is very essential for
genuine rilletes, which are not a paste. They are very finely shredded
pork and fat. (Don't make the mistake of putting the meat into the food
processor and making a fine pate of it.)
NOTE: You may eat the rilletes all at once if you like, but mix the
shredded meat with a little of the dripping in a ratio of 2 parts
shredded meat to 1 part dripping. You may also pack the rilletes into
jars or pots and pour the dripping over them. Make certain that the
dripping covers the rilletes at least 1/4 inch deep. Cover the tops
of the pots or jars with foil. They will keep for a month or so under
refrigeration. Make sure your pots are sterilized. An easy way to do
that is by washing them well and rinsing them out with a few drops of
Cognac. Be sure that the spread is at room temperature when you serve
it. If you try to eat it cold, you will be astonished how tasteless
and greasy it seems. When it is served at room temperature you get
the full benefit of the long cooking, and the faint, savory perfume
and taste of the garlic and herbs. The spread is at its best on crusty,
freshly baked French bread. Source: French Cooking En Famille
On 30 Dec 2005 at 12:48, Sheryl wrote:
> HI
> I just came across your site -- Several years ago I ate at a
> restaurant called the Lighthouse that was on State St. in Santa
> Barbara. I'm not much for soup but I had their Shee Crab Soup which
> was the most *incredible* thing I've ever tasted in my life! A year
> or so later my husband and I drove up there to have it again and the
> restaurant was gone! I've tried to look for the recipe on the
> internet - have you ever heard of it? thanks! Sheryl
>
Hi Sheryl,
Well, I can't find any recipe from The Lighthouse Resturant at Santa
Barbara, but "She-Crab Soup" is a dish from the "Low Country" cuisine
of the Atlantic Coast of South Carolina. Below are three recipes for it.
Phaed
Creamy She-Crab Soup
Ingredients:
1 tablespoon butter
1 teaspoon all-purpose flour
1 quart milk
1/2 tablespoon grated onion
1/8 teaspoon ground mace
1/8 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
1 teaspoon salt
3 tablespoons crab roe
2 cups fresh crabmeat
6 tablespoons dry sherry
1/2 cup heavy whipping cream, whipped
1 tablespoon chopped fresh parsley
Directions:
Fill the bottom of a double boiler halfway with water. Bring to a
low boil. Melt butter in top of double boiler, add flour and stir
until smooth.
Gradually add milk, stirring constantly until smooth. Add onion,
mace, black pepper, Worcestershire sauce, salt, and crab meat with
roe. Cook over simmering water for 20 minutes.
To serve, place 1 tablespoon of warmed sherry in each of 4 or 6
soup bowls (depends on how much soup you want). Ladle soup into
bowls, top with a dollop of whipped cream, and sprinkle with fresh
snipped parsley.
---------------------------------------------
She-Crab Soup Recipe
courtesy of Emeril Lagasse
4 tablespoons butter
4 tablespoons flour
2 small onions, grated
6 ribs of celery, grated
1 tablespoon minced garlic
Salt and pepper
1 teaspoon mace
1 quart whole milk
1 cup cream
1 tablespoon Crystal hot sauce
2 tablespoons Worcestershire sauce
2 pounds crab meat, picked over for cartilage
1 hard boiled egg, finely chopped
1/2 cup sherry
1 tablespoon finely chopped parsley
In the top of a double-boiler, melt the butter and flour together.
Cook the mixture for 3-4 minutes for a blond roux. Stir in the
onions, celery, and garlic. Season with salt, pepper, and mace.
Cook the vegetables for 2 minutes. Whisk in the milk, cream, hot
sauce, and Worcestershire. Bring the liquid up to a boil and reduce
to a simmer. Simmer the soup for 15 minutes. Stir in the crab meat
and continue simmering for 10-15 minutes.
Re-season if necessary. Sprinkle the chopped eggs in the bottom of
each bowl. Ladle the soup into each bowl. Drizzle the soup with the
sherry. Garnish with chopped parsley.
-----------------------------------------------
Charleston She-Crab Soup
1 small onion, minced
4 tablespoons butter
1 pound crabmeat (about 12 crabs)
1 quart milk
2 cups light cream
1/4 teaspoon mace
1/4 teaspoon white pepper
1/2 teaspoon salt, or to taste
1/4 cup dry sherry
2 egg yolks
1/4 cup orange crab roe
Rind of 1 lemon, grated
Sauté onion gently in the butter, add crabmeat, and set aside.
Heat milk and cream in the top of a double boiler, add crab meat
and onion, seasonings, and sherry. Cover, and let steep over very
low heat for 30 to 45 minutes.
Beat the egg yolks, pour a little of the hot liquid into them,
and then stir the yolk mixture slowly into the soup. Put a spoonful
of roe in each soup bowl, ladle in the soup, and sprinkle the top
with grated lemon rind.
Serves 4 to 6.
On 30 Dec 2005 at 10:33, Nancy wrote:
> My name is Nancy,
>
> My mother made a vanilla pudding with "corn starch" back in the 50's.
> To the best of my memory (I was young when she passed) it had vanilla,
> milk, perhaps sugar (while or brown), egg yolk and corn starch. After
> the mixture had cooked and thickened she took it off the heat and
> added beaten egg whites to make it fluffy. Any help you can give me to
> find this childhood favorate would be greatly appreciated.
>
> Thank you
> Nancy
Hi Nancy,
See below.
Phaed
Cornstarch Pudding
Ingredients :
1 qt. milk (4 c.)
4 tbsp. sugar
3 eggs, separated
2 tbsp. cornstarch
1/4 tsp. salt
1 tsp. vanilla
Preparation :
Scald 3 1/2 cups milk in top of a double boiler. Combine sugar,
salt and cornstarch. Add remaining milk to make a smooth paste.
Add some of the hot milk to the paste and then stir paste into
scalded milk. Cook until thickened. Beat egg yolks and add some of
the hot custard. Slowly add beaten yolks to mixture and cook for 2
minutes. Remove from heat and add vanilla. Beat egg whites until
stiff, add 1 tablespoon powdered sugar. Fold beaten whites into
custard. This may be served in sherbet glasses topped with whipped
cream or poured over fresh fruit or sponge cake. Makes 6 to 8
servings.
On 29 Dec 2005 at 15:26, Pamela wrote:
> Hi Phaedrus,
>
> It's Pamela again, the Clovis High alum looking for the French
> Torte. I'm looking for a recipe for Beerocks. They were a wonderful
> cabbage and ground beef mixture with nutmeg that's cooked down and
> stuffed into a beer batter bread dough. A friend from high school
> gave me her German grandmother's recipe when we were in college.
>
> Not only was this recipe excellent but it was different because her
> grandmother used beer in her batter and a pinch of sugar. The
> recipes I have seen were long and complicated and used a roast. I
> didn't realize at the time that the Clovis/Fresno area had cuisine
> unique to the area that I can't seem to find here in San Diego.
>
> Thank You Again
> Pamela
>
Hi Pamela,
The correct spelling seems to be "bierocks", although I found it also
as "bierrocks", "beerocks", and "beerrocks".
I cannot find any with nutmeg or with beer in the batter, but there
are plenty with ground beef. See below.
Phaed
Beerocks
Ingredients :
1/4 c. margarine
1 tsp. salt
1/4 c. sugar
1 c. milk, scalded
1 pkg. yeast
1/4 c. warm water
1/8 tsp. ginger
1 egg, beaten
4 c. flour
1 1/2 lb. hamburger
1 lg. onion, diced
1/2 cabbage
2 tbsp. margarine
2 tsp. salt
Preparation :
Meat mixture: hamburger, onion, cabbage, margarine and salt.
Scald milk, cool to lukewarm. Dissolve yeast in warm water add
ginger; set aside. Place margarine, salt and sugar in large bowl,
add warm milk. Stir. Add yeast mixture and beaten egg; stir. Stir
in 3 1/2 cups flour; beat. Dough should not be sticky. Place in
greased bowl and cover dough. Let rise 2 hours. Roll out 1/4 inch
thick about 10 inch squares. Place about 2 tablespoons meat mixture
in center; fold and seal. Place on greased cookie sheet. Cover and
let rise. Bake at 375 degrees for 25 to 30 minutes.
----------------------------------
Beef Bierrocks
Ingredients :
Filling:
1 1/4 lb. ground beef
3 c. cabbage, chopped
1 1/2 tsp. salt
1 tsp. seasoned salt
2 tbsp. onion, chopped
1/2 c. water
1 tsp. Accent
1/4 tsp. pepper
Dough:
2 c. warm water
1/2 c. sugar
1 egg
6 to 6 1/2 c. flour
2 pkgs. yeast
1 1/2 tsp. salt
1/4 c. butter
Preparation :
Brown meat and onion; add seasonings. Cook cabbage in scant
water; drain. Add to meat. Put 2 tablespoons of mixture on 5-inch
square of dough. Pinch and turn pinched side down on greased pan.
Rise 15 minutes and bake in 350 degree oven for 20 minutes or until
brown. DOUGH: Let dough stand in refrigerator 4 hours. Roll out
and cut or pinch off 1 ounce dough and stretch in hand and pinch
together.
----------------------------------
Beef Bierrocks
Ingredients :
Filling:
1 1/4 lb. ground beef
3 c. cabbage, chopped
1 1/2 tsp. salt
1 tsp. seasoned salt
2 tbsp. onion, chopped
1/2 c. water
1 tsp. Accent
1/4 tsp. pepper
Dough:
2 c. warm water
1/2 c. sugar
1 egg
6 to 6 1/2 c. flour
2 pkgs. yeast
1 1/2 tsp. salt
1/4 c. butter
Preparation :
Brown meat and onion; add seasonings. Cook cabbage in scant
water; drain. Add to meat. Put 2 tablespoons of mixture on 5-inch
square of dough. Pinch and turn pinched side down on greased pan.
Rise 15 minutes and bake in 350 degree oven for 20 minutes or until
brown. DOUGH: Let dough stand in refrigerator 4 hours. Roll out
and cut or pinch off 1 ounce dough and stretch in hand and pinch
together.
----------------------------------
Bierocks (Cabbage Burgers)
Ingredients :
--Basic Roll Dough;--
3 tbsp. yeast
3 1/2 c. water
4 tbsp. sugar
3 tbsp. salt
1/4 c. shortening
10 c. flour
--Filling:--
3 lbs. ground beef
1 med. cabbage
Salt & pepper to taste
Chopped onions
1 tbsp. Accent
Preparation :
Can use 2 loaves frozen bread dough. Crumble and brown ground
beef with onions, Accent, salt and pepper. Drain and cool. Chop
cabbage and cook in very little water for about 15 minutes. Cool
and drain. Combine with hamburger mix. For rolls, sprinkle yeast
over warm water with salt, sugar and shortening. Let stand a few
minutes and mix in 2 cups flour. Then add rest of flour and knead.
Let rise. When dough has raised once, roll out as for cinnamon
rolls. Cut into 5" squares. Put 2 tablespoons filling in center
and pin ends together and turn over. Place in greased pan and let
raise. Bake at 400 degrees for 15 to 20 minutes.
---------------------------------
Bierocks
Ingredients :
--Dough:--
1 c. milk
1/2 c. sugar
1 tbsp. salt
1/2 c. shortening
1 pkg. yeast
1 c. lukewarm water
6 c. flour
1 egg
--Filling For Bierocks:--
1 lb. hamburger, browned, not too well done, then drain off grease
4 med. onions
1 med. head cabbage (about 2 1/2 lb.)
Preparation :
Scald milk; add sugar and salt, and 1/2 cup shortening. Then
cool. Dissolve yeast in lukewarm water. Add to the milk, then
beaten egg should be added. Add 3 cups flour and mix until smooth.
Work in remaining flour and mix until smooth. Work in remaining
flour or enough to make easily-handled dough. Knead well. Let rise
until double in size. Work it down twice, then it is ready to roll
in long strips to make nice-sized squares. Put Filling in and pinch
them closed. Put in pan and let them rise for about 20 minutes.
Bake at 350 degrees until nice and brown. Cut cabbage and onions in
a stewing kettle with lid on. Add 1 tablespoon vinegar, 1
tablespoon sugar, salt and pepper, 1/2 cup water and boil for 10-12
minutes. Drain juice off and add 1 tablespoon flour and stir it.
Then add the hamburger and mix well and cool. Then fill dough
squares.
----------------------------------
Bierocks
Ingredients :
2 lbs. hamburger
1 c. onion, chopped
4 c. cabbage, chopped
2 tsp. salt
1 tsp. pepper
Dough For Bierocks:
2 pkgs. yeast
1 tsp. salt
1 c. warm milk
4 c. flour
1 1/4 c. sugar
1/2 c. warm water
1/4 c. butter, softened
Preparation :
Cook hamburger, onion, cabbage, salt and pepper until browned.
Roll out dough and cut into large circles. Put 1/4 cup meat mixture
in center of dough. Pinch closed. Bake until browned,
approximately 20 minutes, at 375 degrees. Dissolve yeast in warm
water. Set in warm place. Add warm milk, butter and salt; let
stand for 10 minutes with yeast mixture in it. Add flour and sugar.
Let double for 50 minutes.
On 29 Dec 2005 at 14:23, Melody wrote:
> Hi Mr. Phaedrus,
>
> I have been searching for a recipe and I wish I could remember what
> they are called....but they were like a scone or some kind of pastry
> with chocolate chips in them...the best I ever tasted...if I can
> remember the name of them I'll write again...smiles...but, I hope
> you can locate this recipe...my kids and I miss these yummy
> desserts...they were almost like a turn over but they weren't...hope
> you can help...Thanks so much, Melody
>
Hello Melody,
There are several Nut Tree recipes here, maybe it's one of them:
Nut Tree Recipes
Phaed
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