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----- Original Message -----
From: Mary
To: phaedrus
Sent: Sunday, December 15, 2002 1:11 AM
Subject: recipe request
I would like to make a thick, hearty, zesty pumpkin soup for
my family's holiday meal. The best-tasting version I've ever
had was this year at Au Bon Pain retaurant at Brigham & Women's
Hospital in Boston, Massachusetts. I would love to have that
recipe. Can you help?
Thank you very much, and please have a safe holiday.
~Mary
Hello Mary,
Well, the first thing that I found was that there are no recipes
from Au Bon Pain online at all... However, there are quite a few hearty
pumpkin soup recipes to be had. See below.
Phaed
Hey, Uncle Phaedrus.
I have been looking for a recipe for Au Bon Pain Pumpkin Soup ever
since the one and only time I ate it in Providence, RI. Luckily, Au
Bon Pain has put up a recipe on YouTube:
Au bon Pain Pumpkin Soup
I haven't tried it yet to see if it tastes like the real thing, but
I'm definitely going to give it a try.
Josie
------------------------------------------------------------
Harvest Pumpkin Soup II
1 pumpkin - (approx 3 lbs)
(or 2 1/2 cups canned pumpkin)
1 potato; peeled, chopped
2 leeks, white portion only; sliced
(or 1/3 cup sliced green onions, white part only)
2 tablespoons butter
1 tablespoon curry powder
salt; to taste
freshly-ground black pepper; to taste
14 1/2 ounces chicken stock
4 cups milk
1/2 cup unsweetened heavy cream; softly whipped (or use sour cream)
For fresh pumpkin, cut in half and remove seeds. Bake in greased
pan, cut-side down, 40 to 50 minutes at 375 degrees until tender.
Scrape pulp from shell and reserve. Saute potato and leeks in
butter until soft; add seasonings, chicken stock, pumpkin, and
milk. Simmer 25 minutes, then puree in small batches in blender
or processor. Garnish each serving with cream. This recipe yields
6 servings. A hearty, stick-to-the-ribs vegetable soup.
--------------------------------
Harvest Pumpkin Soup
Yields: 14 Cups, For 12 Servings
Ingredients:
1 tablespoon canola oil
2 onions, chopped
2 large carrots, peeled and chopped
2 medium potatoes, cut into 1-inch cubes
1 cup dry sherry
8 cups reduced-sodium chicken broth, defatted
6 cups cubed fresh pumpkin or butternut squash (3 pounds)
1 cinnamon stick
1 bay leaf
1/2 teaspoon ground nutmeg
1/2 cup nonfat plain yogurt
1/4 cup chopped pistachios
Salt & freshly ground black pepper to taste
In an 8-quart soup pot, heat oil over medium heat. Add onions,
carrots and potatoes. Cook, stirring occasionally until tender
not not browned, 10 to 15 minutes. (Add 1 to 2 tablespoons water
if needed to prevent scorching.) Add sherry and cook until liquid
evaporates, 3 to 5 minutes. Add chicken broth, pumpkin (or squash),
cinnamon stick, bay leaf and thyme. Bring to a boil, reduce heat
and simmer, uncovered, until vegetables are tender, 35 to 45 minutes.
Remove bay leaf and cinnamon stick.
In a blender or food processor, puree vegeable mixture in 4 batches.
Return to pot and warm over low heat. Add nutmeg and season with salt
and pepper. (The soup will keep, covered, in the refrigerator for up
to 2 days. Reheat before serving.)
Ladle soup into warmed bowls; garnish with a swirl of yogurt and
sprinkling of pistachios.
Nutrition information: 110 calories per serving: 3 grams protein,
2 grams fat (0.3 gram sturated fat), 15 grams carbohydrate;
390 mg sodium; 4 mg cholesterol; 2 grams fiber.
-------------------------------
Harvest Pumpkin Soup
Ingredients
2 small sugar pumpkins
3 cups chicken stock
3/4 cup heavy whipping cream
1/4 teaspoon ground nutmeg
1/2 teaspoon ground sage
1 1/2 teaspoons salt
4 tablespoons sour cream
Directions
1 Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins
in half and scoop out seeds. Spray a cookie sheet with non-stick
cooking spray. Place pumpkins, flesh side down on the cookie sheet
and roast until soft to the touch, about 45 minutes. Remove pumpkins
from oven and let cool. Once pumpkins are cool scrape flesh from
skins into a food processor. Discard skins.
2 Add chicken stock to the pumpkin and puree. Pour soup into a
large saucepan and bring to a simmer over medium heat. Stir in
cream, nutmeg, sage and salt. Mix well and remove from heat.
Serve garnished with a dollop of sour cream
Makes 4 servings
-----------------------------
Pumpkin Soup
4 pounds fresh pumpkin flesh, pared, seeded and chopped, with stringy flesh removed
2 teaspoons salt
2 tablespoons unsalted butter
2 cups chopped yellow onions
3 bay leaves
1/2 teaspoon white pepper, freshly ground
2 teaspoons sugar
8 cups chicken broth
4 cups water
2 tablespoons smooth peanut butter
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
Put chopped pumpkin in large saucepan. Cover with water and add
1 teaspoon salt. Bring to boil and cook until fork-tender, about
15 minutes. Drain and cool, then mash. (There should be about 4 cups.)
In large heavy pot or Dutch oven, melt butter over medium-high heat.
Add onions, bay leaves, remaining 1 teaspoon salt, white pepper and
sugar. Cook, stirring until onions are soft and lightly golden, about
10 minutes.
Add chicken broth, water, pumpkin puree and peanut butter. Stir to mix.
Bring to boil; reduce heat to medium and cook, uncovered, until mixture
coats spoon, about 1 hour and 15 minutes. (Watch soup carefully or it
will scorch if the heat is too high.)
Stir in cinnamon, nutmeg and allspice. Remove from heat; discard bay
leaves and serve hot in soup bowls.
-----------------------
Autumn Pumpkin Soup
1 tablespoon sweet butter
1 tablespoon flour
2 1/2 cups chicken broth (plus another 1/2 cup if you like it soupier)
1 cup whole milk
3 cups unflavored canned pumpkin
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
Homemade croutons for garnish
In a large sauté pan, melt the butter over a medium flame until bubbly.
Whisk in the flour until well blended and cook for about 3 to 4 minutes.
Slowly add 2 1/2 to 3 cups of chicken broth, stirring constantly, then
the milk. Add canned pumpkin and continue to stir over medium heat.
Add remaining ingredients and stir to blend. Serve immediately, with a
few croutons floating on top.
---------------------
Autumn Pumpkin Soup
1/4 c. butter
1/4 c. diced onion
1/4 c. diced green peppers
2 c. mashed, cooked pumpkin (1- can)
1 c. diced tomato
1 tsp. fresh parsley
1 tsp. dried marjoram
1/2 tsp. salt
1/4 tsp. black pepper
3 c. milk
In large pan melt butter and saute onions and green peppers until onions
begin to turn golden. Add all other ingredients and simmer for 30 minutes.
----------------------------
Hearty Pumpkin Soup
Prep: 15 min, Cook: 50 min.
1-3/4 lbs. pumpkin or squash, seeded, peeled and diced
1 onion, chopped
2 ounces long grain brown rice
1 lb. carrots, sliced lengthwise
1 quart plus 1 cup vegetable stock, boiling
1/4 tsp. ground nutmeg
1 stick cinnamon, halved
1/4 tsp. allspice
1/4 lb. frozen peas
1 orange
Place all ingredients, except peas and orange, in a heavy saucepan over
medium high heat. Season with salt and pepper to taste. Bring to a boil.
Reduce heat to low and simmer about 45 minutes, or until rice is soft.
Add peas and cook another 5 minutes. Discard cinnamon stick. Cut 4 thin
slices from the center of the orange for garnish. Grate the rest of the
rind and squeeze out the juice. Stir the grated rind and juice into the
soup. Serve in individual soup bowls, garnished with a twisted orange
slice.
Per serving: calories 241, fat 2.2g, 8% calories from fat,
cholesterol 0mg, protein 7.3g, carbohydrates 52.4g, fiber 13.1g,
sugar 18.5g, sodium 454mg, diet points 2.9.
Dietary Exchanges: Milk: 0.0, Vegetable: 3.1, Fruit: 0.3, Bread: 2.0,
Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0
----- Original Message -----
From: Roas
To: phaedrus
Sent: Monday, December 16, 2002 12:52 PM
Subject: re: RISSOIS
Are there any other fillings for RISSOIS( a sort of portuguese
turnover) other than shrimp? Could you also give me recipes for
the pastry
Rosa
Hello Rosa,
Yes, they can be stuffed with chicken, rabbit, or cod fish. See below.
Phaed
Rissóis de Camarão
(Portuguese Shrimp Turnovers)
by Ana Patuleia Ortins
from Portuguese Homestyle Cooking
(Interlink Books, 2001)
Makes about 3 1/2 dozen
These delectable Portuguese turnovers, can be served as an
appetizer, single course or snack. Although they're usually
made with shrimp, a filling of chicken or shredded poached
salt cod is tasty as well.
These rissóis can be made ahead and frozen before frying (see
NOTE following recipe). When you have unexpected guests, just
take as many as you need from the freezer and fry them up. Make
them small or make them a bit larger, but make them. Serve with
your favorite wine.
Ingredients
Pastry
2 cups milk
4 tablespoons unsalted butter
1 teaspoon salt
2 cups all-purpose flour
Filling
2 tablespoons unsalted butter
1/4 cup finely chopped onion
1 cup milk
1/2 tablespoon finely chopped cilantro or parsley
1 to 2 teaspoons hot-pepper sauce, or more to taste
1/2 teaspoon coarse salt, or more to taste
1/2 teaspoon freshly ground white pepper
1/4 teaspoon nutmeg
2 tablespoons cornstarch or flour
2 tablespoons water
1/2 pound shrimp, peeled, deveined, cooked, well drained,
and coarsely chopped (about 1 1/2 cups)
Frying
3 large eggs, beaten with 1/4 cup water for egg wash
Fine plain breadcrumbs
Olive oil or corn oil for frying
By the Book Method
Make The Pastry
1. In a 2-quart saucepan, place the milk, butter, and salt.
Warm over medium-high heat until the milk is scalded, not boiling.
Reduce the heat to medium-low.
2. Using a wooden spoon, vigorously stir the flour into the milk.
Keep stirring over medium-low heat until it forms a dough. When the
dough pulls away from the sides of the pan and forms a ball, remove
the pan from the stove.
3. Turn the dough out onto a lightly floured work space. Using a
plastic dough scraper or wooden spoon, turn the warm dough to knead
briefly until smooth and the dough slightly springs back when pressed
with your finger. (Don't overwork the dough.) Divide the dough in
half, forming two balls, and cover with an inverted bowl. Set aside
to cool to nearly room temperature.
Make The Filling
1. Melt the butter in a 1-quart saucepan. Add the onion and sauté
over medium-high heat until lightly golden, about 10 minutes.
2. Reduce the heat to medium-low, pour in the milk, and heat to
scalding, not boiling. Stir in the cilantro or parsley, hot-pepper
sauce, salt, pepper, and nutmeg.
3. Combine the cornstarch or flour with the water. Stir into the
milk and simmer over medium-low heat, stirring constantly until
it thickens, about 1 to 2 minutes. (Don't over cook or the
cornstarch will break down and the mixture will loosen.) Stir in
the chopped shrimp, heat through for 1 minute, and remove from heat.
Set aside to cool completely.
Assemble And Fry The Pastries
1. Take half the dough and roll out to 1/8-inch thickness. Using a
cutter that is 3 1/2 to 4 inches in diameter (smaller if making
appetizers for a party), cut disks of dough.
2. Place 1 teaspoon of filling in the middle of a circle. Fold the
dough over to form a half circle, pressing the edges together. Set
aside on a sheet pan or tray lined with plastic wrap. Repeat until
all the filling is used.
Cook The Pastries
1. Dip the pastries in beaten egg, then quickly into the breadcrumbs,
shaking off any excess crumbs. Set aside.
2. Heat 2 or 3 inches of oil in a deep skillet over medium-high heat
to a temperature of 350°F (180°C) or until a bit of the pastry
sizzles when slipped in. Fry the rissóis, two or three at a time,
until golden brown. Remove to paper towel to drain. Serve hot or at
room temperature.
NOTE: To freeze: Line a sheet pan with plastic wrap and set the
pastries down in a single layer without overlapping. Cover well
with plastic wrap, smoothing out as much air as possible. Freeze.
They will keep for at least a month, but you most likely will use
them before that time.
VARIATION: Substitute 1 1/2 cups finely chopped cooked chicken,
rabbit, or shredded poached salt cod for the shrimp. Stir briefly,
add 1 tablespoon finely chopped celery, stir, and assemble.
----- Original Message -----
From: Carolyn
To: phaedrus
Sent: Sunday, December 15, 2002 5:54 PM
Subject: Sure way to make Gravy w/o lumps
> Can you tell me a way to always make a smooth gravy, chicken,
> roast beef, etc.
> Thanks
> Carolyn
Hello Carolyn,
When you thicken your gravy with cornstarch or flour, always make a paste
first by mixing the flour with a little of the liquid (broth, wine, water,
etc.) Then, use a whisk and whisk the paste briskly into the gravy. That way
you won't get lumps.
Phaed
----- Original Message -----
From: Nicole
To: phaedrus
Sent: Sunday, December 15, 2002 12:49 PM
Subject: origins of spritz cookies
Hi, I am working on a project for a Global Studies class about
culture and foods. I have been looking for the origin of Spritz
Cookies. So far I've found that they are popular in Scandinavian
countries around Christmas time. And, I've found tons of recipes
for them. Do you have any more information on the history of these
cookies? I would really appreciate any help you can give me.
Thank you! Thank You! Thank you!
Nicole
Hello Nicole,
Well, the name "spritz" comes from "spritzen," which is German for
"to squirt or spray." Spritz cookies are called that because they are
made by dough being "pushed" or "squirted" from a cookie press.
Other than that, I could not find anything. There may not be much history
to them. Since the name "spritz" is German, we might speculate that spritz
cookies were brought to Scandinavia from Germany.
Phaed
----- Original Message -----
From: Trevor
To: phaedrus
Sent: Sunday, December 15, 2002 5:21 AM
Subject: Re: MassageBalm
Thank you for the reply. What I am trying to find and make is a massage cream
or lotion to sooth aching muscles that really warms them and makes the client
feel that there is heat in the trouble muscle. I have used tiger balm and
woodlock products but would like to be able to make my own from natural products
and to know what is has in it.
I await your reply and once again thankyou for the time.
Regards Trevor
Hello Trevor,
I still did not find a lot of information about homemade massage creams, but
I did find the two below recipes. Hope this helps.
Phaed
Super Massage Cream:
1 oz. of coconut oil
1 oz. of turtle oil
1 dropper sweet clover oil
Mix all the ingredients together. This is an excellent cream, useful
for all sore and aching muscles. According to the therapist the author
consulted, this cream is superior to anything supplied by the hospital.
-------------------------------
Aloe balm/massage cream recipe
The following is good as a massage cream but is also great for soothing
sunburn, minor burns etc. and people with super dry skin like it as a
moisturiser.
You can choose essential oils that are suitable for whatever you are
using it for. If it's for a face cream use 1% as below but if it for
therapeutic use such as backache you can increase the percentage to 3%.
Olive oil can be used instead of comfrey oil and can be increased to
3% to give more 'slip'.
Remember that if you increase or decrease the percentages you have to
adjust the whole recipe accordingly
Ingredients Quantity Percentage
Emulsifying wax 30 gm 9.52
Stearic acid 6 gm 1.90
Infused comfrey oil 24 ml 2.10
Aloe juice or herbal infusion 225 ml 71.81
Glycerine 24 ml 7.66
Grapefruit seed extract 3 ml 1.00
Essential oil 3 ml 1.00
Method
Heat the wax, stearic acid and oil together to 65ºC.
Heat the juice or infusion, glycerine and GSE together to 70ºC.
Pour the water phase onto the oil phase (MOST important).
Stir in a figure of 8 until the temperature reached 40-45ºC
Drip in the essential oil and continue stirring until completely mixed.
Pour into jars.
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