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On 17 Feb 2006 at 11:26, Jean wrote:
>
> I once saw Justin Wilson make something he called Red Bean Gumbo on
> his cooking show on Louisiana Public Broadcasting. I remember that it
> was similar to Red Beans & Rice, except I know that he ran the beans
> through a blender and he added red wine vinegar. I have tried
> unsuccessfully to find this recipe on the web. If you can, I will be
> in your debt. Thanks, Jean
>
Jean,
I cannot find a red bean gumbo recipe that calls for vinegar of any kind.
The below recipe is from Justin Wilson's cookbook.
Phaed
Red Bean Gumbo
1/4 cup oil, shortening or bacon drippings
1/2 cup all-purpose flour
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped green onion
1/2 cup chopped parsley
10 Cups Ham Stock or water
1 tablespoon Worcestershire sauce
2 tablespoons minced garlic
1 pound smoked sausage, cut into 1/4 inch slices
1/2 cup dry white wine
4 cups cooked or canned red beans, pureed with juice
Salt to taste
Louisiana hot sauce or ground cayenne pepper to taste
Directions
Heat the oil in large heavy pot over medium heat, then
stir in the flour to make a dark roux. The flour must
be constantly stirred to keep it from burning and this
will take about 45 minutes to get a dark roux. To the
roux add the onions, bell pepper, green onions, and
parsley stirring after each addition and cook until
the onions are clear. Slowly add 1 cup of the stock
stirring well to form a thick paste then add the
remainder of the stock. Stir in the Worcestershire
and garlic then the sausage and wine. Stir in pureed
beans, salt and hot sauce. Reduce the heat to low,
cover, and simmer at least 2 hours stirring frequently
Serve in bowl over cooked rice.
Rosettes
• 2 eggs, slightly beaten
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1 cup milk
• 1 cup flour
• 1 tablespoon lemon extract
Add sugar to slightly beaten eggs, then add milk. Sift flour
before measuring, then sift together with salt. Stir into
first mixture until batter is smooth and about the consistency
of heavy cream. Add extract.
Dip rosette iron into hot fat or vegetable oil, in a deep kettle
or deep fryer (heated to 375 degrees), for about 10 seconds to
heat it, then drain excess fat on brown paper or paper towels.
Dip heated iron into batter, to not more than three-fourths its
height. If only a thin layer of batter adheres to the iron, dip
it again until a smooth layer forms. It will be partly cooked
from the heat of the iron.
Plunge batter-coated iron quickly into the hot oil and cook until
active bubbling ceases. Remove rosette from iron and drain on brown
paper or paper towels (open side down). You may have to use a fork
to push rosette off iron, or tap the top of the iron with a wooden
spoon to release rosette. Heat iron again and stir batter before
making next rosette.
If iron is too cool, the batter will slide off; if too hot, it will
stick. If your rosettes are not crisp, the batter is too thick and
should be diluted with milk.
While still warm, dust rosettes with powdered sugar.
Store in an airtight container in single layers separated with
waxed paper.
Variations: In place of lemon extract, try flavoring with vanilla,
brandy, anise or rum extract
On 12 Feb 2006 at 4:55, Liz wrote:
> Hi, You provided me with a wonderful recipe for Greek beans I wrongly
> called Briani. Would you be kind enough to send me the recipe for the
> Briani. I also love that vegtable stew and did not know the name of
> it. You are an incredible source of information,and I thank you so
> much. Liz
>
Hello Liz,
See below.
Phaed
Briani
Greek vegetable stew
1 1/2 lb. potatoes; peeled, quartered
1 1/2 lb. zucchini; sliced
3/4 lb. okra; soaked in vinegar, rinsed
1 eggplant; peeled, cubed
16 oz. can diced tomatoes
1 bunch parsley; chopped
salt and pepper
1/2 cup olive oil
2 large onions; chopped
2–3 cloves garlic; minced
Preheat oven to 375F. Mix everything together and place in
large casserole. Bake, covered, 30 minutes until vegetables
are soft. Uncover and bake another 30 minutes until light
golden
brown.
On 12 Feb 2006 at 11:59, marylou wrote:
> We live in Florida where there is a restaurant called "The Bubble
> Room" and they have wonderful desserts looking for one called
> 'Jamaican or Carribean Rum Cake'
>
> Thank You
>
> Mary Lou
>
Hello Mary Lou,
Sorry, the Bubble Room recipe does not appear to be on the Internet.
Below is a traditional Jamaican rum cake recipe.
Phaed
Jamaican Rum Cake
1 lb butter or margarine, softened
1 lb dark brown sugar
1 dozen eggs
1 lb flour
2 tsp vanilla extract
2 tsp baking powder
2 tsp baking soda
2 tsp burnt sugar (found in Caribbean markets)
cinnamon and nutmeg to taste
2 cups fruit mixture (recipe follows)
rum
In a large bowl, cream butter and sugar together until pale yellow.
Add 2 eggs at a time, mixing well after each addition. Add vanilla
and burnt sugar. In a medium bowl, sift together all dry ingredients.
Add slowly to the large bowl, mixing well. The batter will be very
heavy.
Add about 2 cups of the fruit mixture (more or less according to
taste). Mix well. Pour into well greased and floured cake tins.
Bake at 350 degrees for about an 1 hour or until a knife inserted
in the middle comes out clean.
Once the cake is cooled (do not remove it from the tin), pour
approximately 1/4 cup of rum over it. Cover tightly with aluminum
foil. Check the cake every 2 to 3 days. If it becomes dry, add
some more rum. Continue in this manner for 1 month. (You might
not have to add any rum to it after 2 weeks, but keep checking it.)
Fruit Mixture
1 lb prunes
1 lb raisins
1 lb currants
1 lb cherries
Chop in blender or food processor all ingredients. Put into a jar
which can be tightly sealed. Cover the contents with rum and seal
the jar. Keep in a cool, dark place. This should be done at least
1 month in advance of the cake.
Azerbaijani Pilaf
Ingredients :
2 cup Rice
3 cup Water or meat broth
3 tbl Cooking fat
2 lb Broad beans
2 tbl Margarine
1/2 cup Water
1 tsp Flour
2 tbl Lemon juice
2 bn fresh dill
Salt
Method :
Melt margarine and put into saucepan with 1 1/2 cups water,
flour, lemon juice and a little salt. Pare the skins of the
broad beans. add to saucepan and cover and cook 30 minutes
or until beans partially cooked. Heat 3 cups of meat broth
or water and add to saucepan and bring to a boil. remove from
heat and set aside.Place rice in a bowl with 2 tsp of salt and
enough warm water to cover.set aside to cool. Drain and rinse
and drain rice. Heat the fat in a saucepan and add rice and saute
for 10 minutes, stirring constantly over hight heat. Add the
broadbean mixture to the rice and cover and cook on high then
reduce heat to moderate until rice absorbs the liquids. Chop
dill and simmer rice a few minutes before adding dill.
-----------------------------
Bean salad (Azerbaijan)
1/2 kg dried beans
1 cup of ground walnuts
1 clove of garlic
2 spoons of mayonnaise
salt
Cook the beans until tender and mash them either in a blender
or with a fork. Add crushed garlic, mayonnaise, ground walnuts
and salt to taste. Refrigerate and serve cool.
In Azerbaijan this salad is served not only as a spread but
also as a side dish with meat.
----------------------------
Azerbaijan Pilaf (Rice With Almonds and Sesame Seeds)
To serve 4 to 6
1/2 cup of blanched almonds
2 tablespoons of butte
1 cup of unconverted white long-grain rice
2 cups of chicken stock, fresh or canned
1/2 teaspoon of white sesame seeds
1/4 teaspoon of ground ginger
1/4 teaspoon of salt
Freshly ground black pepper
Preheat the oven to 350 deg. F. Spread the almonds on a cookie
sheet in a single layer and toast in the oven for about 5 minutes,
watching for any sign of burning and regulate the heat accordingly.
Set aside.
Melt butter in a heavy 1 1/2- to 2-quart casserole set over moderate
heat. Add the rice and stir with a wooden spoon until the rice turns
somewhat white and opaque. Stir in the sesame seeds, then pour in the
chicken stock, ginger, salt and a few grindings of black pepper.
Stirring constantly, bring to a boil, then cover the casserole tightly
and bake in the center of the oven for 20 to 25 minutes, or until the
liquid has all been absorbed and the rice is tender. Sprinkle the
reserved almonds over the rice and serve at once.
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