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From: "Anne"
To: phaedrus
Subject: Mushroom Pie
Date: Monday, December 29, 2003 2:04 PM
Hough's Mushroom Pie
12 oz. fresh button mushrooms, sliced, and 2 tablespoons chopped
onion; sautee in 2 tablespoons butter until soft. Drain, saving liquid,
and set aside.
5 tablespoons butter, melted
Add 5 tablespoons all-purpose flour, cook over low heat until bubbly.
Slowly add liquid from sauteed mushrooms, 1 cup heavy cream, and enough
milk to make a total of 2 cups liquid. Continue cooking, stirring
constantly, until mixture thickens. Add 1/2 teaspoon salt, a dash each
of pepper and nutmeg. Add mushroom/onion mixture and heat together.
Pour into an 8" unbaked flaky pie shell and cover with top crust;
prick top for steam vents.
Bake in preheated 350 oven for 45-50 minutes. Serve while warm.
Note: Pie may be frozen unbaked when cool. Defrost in refrigerator and bake.
Anne
----- Original Message -----
From: "Chris"
To: phaedrus
Sent: Sunday, December 28, 2003 3:41 PM
Subject: olive garden's risrva di fizzano menu
hello, uncle Phaedrus I am Christopher. I am looking for the reicpe
for olive garden chicken castellina if you can help me with this, I would be
very happy, and my Wife would be happy as well She love this dish......
Thank you in advance
Chris
Hello Chris,
Here it is.
Phaed
Olive Garden Chicken Castellina
Chicken ingredients:
1 1/2 lbs. skinless boneless chicken breasts, cut in 1-1 1/2-inch pieces
6 oz. flour
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 oz. olive oil
2 oz. white wine
1 1/2 lbs. cooked pasta
fresh parsley, chopped
Castellina sauce ingredients:
2 oz. bacon, diced
3 oz. butter, cubed
1 tsp. garlic, chopped
2 oz. sun-dried tomatoes, diced
12 oz. heavy cream
12 oz. milk
1 oz. cornstarch
2 oz. grated Parmesan
3 oz. smoked Gouda, chopped
3 oz. mushrooms, sliced
8 1/2 oz. can sliced artichokes, drained
1 tbsp. fresh rosemary, chopped
1/2 tsp. salt
1/4 tsp. pepper
Directions:
Sauce preparation:
In a 3-quart sauce pan or large pot, saute bacon over medium/high heat until
crisp and golden (not dark). Lower heat, add butter and melt. Add garlic and
sun-dried tomatoes. Saute for approximately one minute stirring frequently
(do not brown).
Whisk in cream, milk and cornstarch. Raise heat to medium/high. Whisk in
Parmesan and Gouda.
Once cheese melts, add remaining ingredients and bring to a boil stirring
continuously. Remove from heat and let stand uncovered.
Chicken preparation:
Mix flour with salt and pepper. Coat chicken in seasoned flour, shake off
all excess flour.
Heat olive oil in large saute pan. Add chicken in a single layer and cook
until golden brown on both sides (approx. seven minutes). Using a meat
thermometer, make sure the internal temperature of the thickest piece of
chicken reaches 165 F.
Add wine to pan (caution: there will be a low flame in pan). Toss gently
until wine is evaporated. Once reduced, bring to a boil on medium/high heat.
Place 6 ounces of cooked pasta on each plate. Evenly distribute chicken and
sauce over pasta. Garnish with chopped parsley.
Serving Size: Makes 4 Servings
From: "Bill"
To: "Phaedrus"
Subject: Re: Lundy's lost Chowders
Date: Saturday, December 27, 2003 9:15 PM
Dear Phaedrus:
Thank you for a very prompt and worthwhile reply. I have stumbled on a fish
chowder recipe that could fit the bill. It follows.
Bill
Fulton Market Fish Chowder
Recipe courtesy of Michael Lomonaco
This recipe is available for a limited time only.
Recipe Summary
Yield: 4 to 6 servings
1/2 cup pure olive oil
2 large onions, diced (about 1 1/2 cups)
2 leeks, white and light green parts only, split, cleaned, and diced (about
2 1/2 cups
5 stalks celery, diced (about 1 cup)
1/4 cup finely chopped garlic
1 cup canned plum tomatoes, drained, seeded, and diced
1 teaspoon saffron threads
2 bay leaves
1 tablespoon dried thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup dry white wine
3 quarts water
2 Idaho potatoes (about 1 pound), peeled and diced
1/2 to 3/4 pound mixed fish (any variety or mixture will do) cleaned, peeled
or boned, and cut into small cubes (Snapper fillet, small shrimp, fresh cod)
Peppery croutons:
French baguette, sliced 1/4-inch thick (about 3 to 4 slices per person)
1/4 cup extra-virgin olive oil
1 to 2 teaspoons cracked black peppercorns
Heat the olive oil in a large, heavy-bottomed soup pot, add the onions,
leeks, and celery, and saute until translucent, about 6 minutes. Add the
garlic, tomatoes, saffron, and seasonings. Stir about 2 minutes, then add
the white wine and cook 4 to 5 minutes, or until almost all the liquid has
evaporated, before adding the water. Bring to a boil, then reduce to a
simmer and cook 45 minutes. At the end of 45 minutes, add the potatoes and
cook 20 minutes longer, or until the potatoes are tender.
Meanwhile, preheat the oven to 300 degrees F. While the broth is simmering,
make the Peppery Croutons: Brush one side of each French bread slice with
olive oil, sprinkle with cracked pepper, and toast in the oven until crisp
(about 12 minutes).
After the potatoes have simmered 20 minutes, add the fish. Reheat to just
below a boil and cook at a strong simmer 3 to 5 minutes, until the fish is
cooked but not yet flaking apart. Remove the bay leaves, taste for
seasoning, and serve immediately, garnished with Peppery Croutons.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved)
----- Original Message -----
From: "CONNIE"
To: phaedrus
Sent: Sunday, December 28, 2003 4:21 PM
Subject: recipe
> Do you have the clone recipe for williams- sonoma"s peppermint bark?
> thanks
>
Hello Connie,
The recipe below is purported to be it.
Phaed
Chocolate Peppermint Bark
Ingredients:
18 oz. White Chocolate (melted)
6 oz. Crushed Peppermint Candy (or candy canes)
6 oz. Bittersweet Chocolate (chopped fine)
3 oz. Heavy Cream
3/4 tsp. Peppermint Extract
Preparation:
1. Spread half the white chocolate into a
12" by 8" rectangle on waxed paper. Chill
until it's firm.
2. While the white chocolate is chilling,
melt the bittersweet chocolate with the
cream and peppermint extract. Stir the
mixture until well blended, let it cool to
room temperature, then spread it on the
chilled white chocolate. Chill to set.
3. Spread the remaining white chocolate over
the set bittersweet chocolate mixture, then
top with the crushed peppermint candy. Chill
to set, then cut into desired squares.
----- Original Message -----
From: John
To: phaedrus
Sent: Sunday, December 28, 2003 7:04 PM
Subject: Re: croatian easter sausage?
> Someone said something about a sausage that started like "chow chow" but
> that can't be right. We had it at a xmas party. there was no casing on it.
> They say it was better to be grilled on an outside grill? that is all the
> infro I could get. It was a very good tasting veal sausage.
> Thanks for you help
> John
>
Hello John,
I'm wondering if this might be Yugoslavian "cevapcici". This sausage is very
popular in Europe and is often grilled outside.See below.
Phaed
Yugoslavian Cevapcici
1 lb. ground lamb, pork or veal
1 lb. ground chuck
1 egg, beaten
5-6 drops Tabasco
1 tsp. marjoram
1 tsp. salt
1 tsp. paprika
1 lg. clove garlic, crushed
3-4 Tbsp. beef broth or bouillon
Combine all ingredients; blend well. Form into finger shaped
sausages about 3/4" thick and 4" long. Cook slowly until well browned
on a charcoal grill. Turn sausages often. Sausages should be brown on
the outside and slightly pink on the inside. According to tradition,
these sausages are served on a bed of chopped onions, with tiny hot
peppers, mixed vegetables and bread.
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