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----- Original Message -----
From: "Joanne"
To: phaedrus
Sent: Monday, March 01, 2004 2:56 PM
Subject: Broccoli Pollanise
> I am looking for a recipie I am not sure if you spell it as above. I had
> it at a function once and really enjoyed it. Can you find a recipie for this
> for me?
>
> Thank you,
>
> Joanne
>
Hello Joan,
See below for three recipes.
Phaed
Broccoli Polonaise
Ingredients :
1 1/2 lb. broccoli, frozen
3/4 tsp. salt
Water, boiling
1 1/4 c. bread crumbs, dry
1/4 c. butter or margarine, melted
1 egg, hard cooked, chopped
Preparation :
Add frozen broccoli to salted water; return to boil; cook,
UNCOVERED, for 3 minutes. Cover; reduce heat; cook for 4 minutes or
until just tender. Drain; place an equal quantity in each pan.
Brown crumbs in butter or margarine. Sprinkle 1 cup crumbs over
broccoli in each pan. Garnish with hard cooked egg.
----------------------------------
Broccoli Polonaise
Ingredients :
2 (10 oz.) pkgs. frozen broccoli (or fresh)
1/2 lb. melted butter
3 chopped hard-cooked eggs
1 c. Italian seasoned bread crumbs
4 oz. mushrooms, pieces and stems
2 tbsp. Parmesan cheese
1 tsp. garlic powder
Dash of salt and pepper
Preparation :
Parboil broccoli until tender (do not overcook). Melt butter and
mix half the butter with the bread crumbs, cheese, garlic powder,
salt and pepper. Line a small loaf pan with 1 ounce melted butter.
Lay one layer using half the broccoli in the pan. Sprinkle on top
half the eggs, mushrooms and half the bread crumb mixture. Sprinkle
more butter on top and proceed to do the same with the remaining
ingredients. Bake at 350 degrees for about 30 minutes.
----------------------------------
Broccoli Polonaise
Ingredients :
1 head broccoli
Butter, clarified, as needed
1/2 c. bread crumbs
1 tbsp. parsley, chopped
1 egg, hard boiled, chopped
Preparation :
Cut and trim broccoli into spears. Blanch broccoli in boiling
salted water or steam to your desired doneness. Saute bread crumbs
in butter until lightly browned. Add egg and parsley and blend
well. Sprinkle this mixture on top of broccoli before serving.
Serves: 6. (Prep and Cooking Time: 30 minutes)
----- Original Message -----
From: Karen
To: phaedrus
Sent: Monday, March 01, 2004 11:38 PM
Subject: Is There Tartar in Tartar sauce?
> Dear Uncle Phaedrus,
> While my husband makes his living as a chef, and a marvolous one at that,
> I am hoping you can prove him wrong on this food question; Has there ever
> been a recipie for tartar sauce that called for Cream of Tartar? Growing
> up in southern California in the seventies I remember my mother putting
> Cream of Tartar in her sauce and have always done so myself, on the rare
> occasions I make tartar sauce. My husband says my mother was clearly 'round
> the bend, and tartar has never, ever been in tartar sauce.
> We have an hour foot massage riding on this- please help!!!
> Many thanks,
> Karen
> San Francisco
>
Hi Karen,
Well, a bit of research this morning had me thinking that I was about to
clear the waters, but a scan of tartar sauce recipes has perhaps muddied
them again....
"Tartar sauce", or "sauce tartare", has the same name origin as "steak
tartare". "Tartare", as used in French cooking, means "in the style of the
Tatars." The Tatars, far from being gourmet cooks, were one of the Mongol
hordes that ravaged across Europe centuries ago."Tartare" came to mean
"raw", or "rough", like the Tatars. Tartar sauce did not originally have any
cream of tartar in it; French recipes for "sauce tartare" have no cream of
tartar, just pickles and mayonnaise, etc.
Cream of tartar is a white powder that's actually a scum left inside wine
kegs during the fermentation process. It has many uses in baking, but it's
presence in a sauce is questionable. It would add absolutely nothing to
tartar sauce except a slightly sour taste, and lemon juice would serve that
purpose better.
HOWEVER, I decided to do a scan of tartar sauce recipes to see whether I
could find one that contained cream of tartar. I did find one. See below.
Remember, though. this was the only one out of 183 recipes.
So, I guess it depends on the exact wording of your bet as to who wins.
Why does even one recipe have cream of tartar? I'd speculate that someone,
thinking that "tartar" referred to cream of tartar, threw it into their
recipe because they thought it just had to be in there, and that recipe was
then passed around.
Phaed
Homemade Tartar Sauce
Ingredients :
2 c. salad dressing
1/4 onion, diced
1 dill pickle, chopped
1 tsp. Worcestershire sauce
1/3 tsp. cream of tartar
1 1/2 tbsp. lemon juice
2 drops Tabasco sauce
Preparation :
Beat all ingredients together for 1 minute to make it fluffy.
----- Original Message -----
From: "Roslynn"
To: phaedrus
Sent: Tuesday, March 02, 2004 5:14 PM
Subject: Natillas
When I was a kid, my Grandma would milk the cow after a calf was born and
make fresh pudding she called Atole Leche. As I got older, I learned that
most people knew it as Natillas. Do you have a recipe for this? And do you
have a recipe for something called Atole? It is a blue corn gruel similar
to farina.
Roslynn
Hello Roslynn,
Below are two natillas recipes.
Phaed
Natillas
Ingredients :
4 eggs, separated
1/4 c. flour
1 qt. milk
3/4 c. sugar
1/8 tsp. salt
Nutmeg
Preparation :
Make a paste of egg yolks, flour and 1 cup of the milk. In a
medium saucepan, add the sugar and salt to the remaining milk and
scald at medium temperature. Add the egg yolk mixture to the
scalded milk and continue to cook at medium temperature until it
reaches the consistency of soft custard. Remove from heat and cool
to room temperature. Beat the egg whites until stiff but not dry
and fold into the custard. Chill before serving. Spoon custard
into individual dishes. Sprinkle each with nutmeg before serving.
6 to 8 servings.
----------------------------------
Natillas
Ingredients :
2 1/2 c. milk
3/4 c. sugar
1 cinnamon stick
2 eggs, separated
1/4 tsp. salt
1/2 tsp. vanilla
1 tbsp. flour
Preparation :
In a saucepan bring milk and cinnamon to a boil. Beat eggs until
stiff and set aside. Beat egg yolks until lemon colored. Mix
sugar, salt, a little cornstarch and flour. Add egg yolks and
blend. Add 4 tablespoons boiling milk, gradually to egg mixture.
Pour egg mixture into milk and simmer, stirring frequently until
thick. Remove cinnamon stick add vanilla, fold hot custard mixture
into egg whites blend slightly. Sprinkle with cinnamon. Serve warm
or cold. Serves 6.
----- Original Message -----
From: "Roslynn"
To: phaedrus
Sent: Tuesday, March 02, 2004 5:14 PM
Subject: Atole
When I was a kid, my Grandma would milk the cow after a calf was born and
make fresh pudding she called Atole Leche. As I got older, I learned that
most people knew it as Natillas. Do you have a recipe for this? And do you
have a recipe for something called Atole? It is a blue corn gruel similar
to farina.
Roslynn
Hello Roslynn,
Below are two atole recipes.
Phaed
Atole Dulce De Vainilla
Ingredients:
1 cup fresh corn masa (ground corn flour)
9 cups water
2 vanilla beans
1/4 cup honey
Instructions:
Mix masa with 2 cups of water until well blended. Place in a large ceramic
jar (or saucepan), add water and vanilla beans, place over fire (or moderate
heat on stove), and cook until atole begins to boil.
Move to cooler section of fire (or lower heat), and allow to simmer making
certain that it doesn't become lumpy. Remove from heat, add honey, and allow
to cool.
Serve cooled with spicy foods.
-----------------------------
Mexican Atole
Serves: 5 -6
Ingredients:
1/2 cup fresh masa (corn dough) or 1/2 cup masa flour (masa harina) mixed
with a 1/4 cup hot water to blend
5 cups water
3 - 4 tablespoons piloncillo, chopped or 1/4 cup brown sugar plus 2
teaspoons molasses
1 stick cinnamon (canella)
1 vanilla bean (split lengthwise)
Optional, about 1 cup fresh strawberries or pineapple chunks
Instructions:
Place the water and the masa into the jar of a blender and blend until
smooth. Transfer to a medium sized saucepan. Scrape the seeds of the
vanilla bean into the pan and add the cinnamon stick. Stir the mixture
until it begins to thicken. Add the piloncillo or (or sugar, molasses
combination) and continue to stir vigorously until the sugar is dissolved.
Remove the mixture from the heat.
At this point you could add pureed fruit such as strawberries or pineapple.
Remove the cinnamon stick. Stir the fruit into the mixture and return it to
the stove and heat over medium heat until the mixture is warmed. Remove the
vanilla bean and serve hot, in mugs..
----- Original Message -----
From: "John"
To: phaedrus
Sent: Monday, March 01, 2004 3:08 PM
Subject: sargent preston theme song
I found Your site VIA Yahoo!
the Theme song for sergeant Preston of the Yukon was
"Donna Diana Overture" but.... can I find it for download on
the internet? Way back when I was a kid, I was able to buy it
in a record store, but have since lost it.
Can You enlighten Me any more?
Also. What big band played "Play Girl Stroll"
This particular band, had Sy Zetner playing second trombone.
Thanks for Your help.
John
Hello John,
You can download the Donna Diana Overture" here:
E-Music
As for Sy Zentner, gosh... he played with so many bands, and many of them
had no formal names. Some were just thrown together for one recording or one
tour, etc. He's most famous for his own band's recording of "Up a Lazy
River" and for his stint with "Les Brown and His Band of Renown."
The only recording of "Play Girl Stroll" that I can find is this one.
Zentner's not on it, though. Trombone is by Bill Harris.
Billy Ver Planck Nonet
Bernie Glow, Phil Sunkel (tp) Bill Harris (tb) Phil Woods (as, cl) Seldon
Powell (ts, fl) Sol Schlinger (bars) Eddie Costa (vib, p) Wendell Marshall
(b) Gus Johnson (d) Billy Ver Planck (arr, cond)
NYC, July 30, 1957
70100 Stone Face unissued
70101 Walkin' Sav. MG 12123
70102 Jan-Cee Brown -
Play Girl Stroll Sav. MG 12121
You can buy this version here:
The Spin Starts Here
Phaed
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