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Magic Pan Restaurant Spinach Salad
1 c. vegetable oil
1/2 c. tarragon wine vinegar
1 tsp. dry tarragon leaves
3/4 tsp. salt or to taste
1/8 tsp. pepper
1 tsp. sugar
1/2 tsp. Dijon mustard
SALAD:
Fresh spinach
Fresh mushrooms, sliced
Chopped bacon
Chopped hard-boiled egg
Dressing: Combine all ingredients except oil. Slowly whisk in oil.
To make Sweet & Sour Dressing, add 2 more teaspoons of sugar.
Salad: Wash and dry spinach leaves. Sprinkle mushrooms, chopped cooked
bacon and chopped hard boiled eggs over spinach. Toss with dressing.
----- Original Message -----
From: "gloriana"
To: Phaedrus
Sent: Sunday, March 07, 2004 2:08 PM
Subject: lost family recipes
> Dear Mr. Phaedrus,
> I had a family recipe that told me how to make creamy
> dijion mustard. I was wondering if you could find a
> recipe that used vinegar, mustard seed, water, sugar,
> salt, oil, egg whites, and unknown spices (pepper?).
> I think my grandmother found it on the back of some
> box but I am not sure. I remember the recipe does not
> use wine in it at all. I was looking for any recipe
> and then modify it see if it taste like my
> grandmother's recipe. I would appreciate any recipes
> that you send my way. Thank you very much.
> Sincerely,
> Gloriana
Hi Gloriana,
Below are all of the mustard recipes that I could locate.
Phaed
Dijon Mustard
(makes 2 cups)
2 c. dry white wine
1 c. chopped onion
2 cloves garlic, minced
4 ounces dry mustard
2 T. honey
1 T. vegetable oil
2 t. sale
few drops Tabasco
Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer 5
minutes. Pour mixture into bowl and cool. Strain wine mixture into dry
mustard in a small saucepan, beating until very smooth. Add remaining
ingredients. Heat slowly, stirring constantly until mixture thickens. Cool.
Pour into a non-metal container and cover. Chill at least 2 days to blend
flavors.
-------------------------
Grainy spicy mustard
2/3 c. dry white wine
1/3 c. cider vinegar
1/2 c. water
1 Tbs honey
1tsp salt
2 Tbs pickling spice (or see list below)
1/4 c. brown mustard seeds
1/4 c. yellow mustard seeds
simmer everything except the mustard seed in a covered saucepan for 5
minutes.
Remove spices and add mustard. Let steep 1 hour.
Transfer to a blender and grind until thick. Add more water
gradually, blending until fairly smooth and thick. Thin with more
water or wine, if necessary after cooling.
Put into a jar and it will keep indefinitely in the fridge (may well
keep out of fridge too, but no personal experience)
Spices: peppercorns, star anise, fennel, caraway or dill seeds.
----------------------------
Basic Dijon-Style Mustard
2 cups dry wine
1 large onion, chopped
3 cloves garlic, pressed
1 cup (4 ounces) dry mustard
3 tablespoons honey
1 tablespoon oil
2 teaspoons salt
Combine wine, onion and garlic in a saucepan.
Heat to boiling and simmer 5 minutes. Cool and discard the
strained solids. Add this liquid to the dry mustard and stir until
smooth. Blend in honey, oil, and salt. Return to the saucepan and heat
slowly until thickened. Stir constantly. Allow the mixture to cool and
place it in a covered jar.
Age the mustard 6 to 8 weeks, or to suit your taste, then refrigerate it.
---------------------------
Champagne Mustard
1 cup dry mustard
1/4 cup honey
1/2 teaspoon salt
6 ounces flat champagne
1 tablespoon fresh lemon juice
Combine ingredients in a food processor or blender. Mix well. Jar and
seal mustard. Age 3 to 4 months, then refrigerate.
----- Original Message -----
From: "Pat"
To: phaedrus
Sent: Sunday, March 07, 2004 4:44 PM
Subject: duppa recipe
I am looking for a norwegian recipe for duppa. It has beef ,pork and veal
cooked together with seasonings of sage ,onion and peppercorn.After cooking
you dunk rye bread in juices from the meat. Can you help me find the recipe?
Thanks
Hello Pat,
I scanned dozens of Norwegian sites, but I could find absolutely nothing at
all about a Norwegian dish called "duppa". However, I did find several items
about a Swedish Christmas tradition called "doppa i grytan":
Doppa i Grytan: Literally, "dip in the pot;" a communal Swedish holiday
meal of meat-enriched broth that diners dip up with rye bread
and
At last "Jul Afton," Christmas Eve, arrived, the true beginning of the
Christmas season proper that did not end in a day, but continued for a week,
embracing New Year Day. Christmas Eve was celebrated with the traditional
"doppa i grytan" (dipping in the kettle). The table was set with "korv,"
brown beans and other good things. On the "spis" (stove) a big iron kettle
was sending out its savoury aroma of the broth in which the "korv" had
cooked. Each one, holding a saucer in one hand and a slice of bread in the
other, took his turn at dipping his bread into the rich broth. This
tradition was still a part of Christmas Eve for families not long separated
from...
and
The Christmas feast also includes a tradition called "dipping in the
kettle" (doppa i grytan), in which the assembled family and guests dip bits
of dark bread in a pot filled with drippings of pork, sausage, and corned
beef. Symbolically this calls to mind, in the midst of thanksgiving and
plenty, all those who are in need and hunger.
Now, "doppa i grytan" is not a dish in itself. It is the tradition of
dipping in the communal bowl. There is no particular recipe for what's in
the bowl. The second reference says the broth from cooking "korv" is used.
"Korv" is a Swedish sausage. Below is a recipe for one kind of "korv".
Phaed
potatiskorv
> 5 pounds raw potatoes
> 2 1/2 pounds beef, ground
> 2 1/2 pounds pork, ground
> 3 tablespoons salt
> 1 tablespoon pepper
> 1 tablespoon crushed all-spice
> 3 or 4 onions, chopped fine
> Beef or pork casings (about one pound)
>
> Peel, chop potatoes, mix with meats and seasonings. Stuff into washed
> casings. Do not pack too tightly as mixture expands when boiled.
> Cook gently for one hour in slightly salted water. These sausages can
> be kept in brine in a cool place for some time.
From: "jean"
To: phaedrus
Subject: Sharp Microwave Meatloaf Recipe
Date: Saturday, March 06, 2004 9:25 PM
Hi, Phaedrus,
I read Julie's letter to you (I'd been hunting for
the same recipe myself). I finally found the same
recipe book in a used bookshop, and here it is;
Sharp Carousel Microwave Meatloaf Recipe (1983)
1 slice bread, torn into small pieces
1 small onion, chopped
1/4 cup chopped celery
1 egg, slightly beaten
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 & 1/2 lbs. lean ground beef
1/4 cup ketchup
1. Mix bread, onion, celery, egg, garlic, salt
and pepper. Crumble ground beef into mixture: blend
thoroughly. Press into 9 X 5 inch loaf pan.
2. Microwave on HIGH (100%) until internal
temperature reaches 150 degrees, 13 to 15 minutes.
If using oven other than Sharp Carousel, rotate meat
once or twice during cooking. Spread with ketchup.
3. Microwave at MEDIUM (50%) until ketchup is
heated, 2 to 3 minutes. Let stand 3 to 5 minutes.
Enjoy!
Jean
----- Original Message -----
From: Sheila
To: phaedrus
Sent: Sunday, March 07, 2004 11:13 AM
Subject: guanciale
> Hi, I have a pork jowl and want to cure it. Don't have a clue where to
> start. Can you help me?
> Sheila
>
Hello Sheila,
See below.
Phaed
Guanciale
Makes 2 pounds
1/2 cup sugar
1/2 cup kosher salt
10 to 15 whole black peppercorns
4 sprigs of fresh thyme leaves
2 pounds hog jowls
1. In a medium bowl, combine the sugar, salt, peppercorns and thyme. Coat the hog jowls
with the mixture, rubbing gently. Place the jowls in a nonreactive casserole, cover, and
refrigerate for 5 to 7 days.
2. Remove the jowls from the casserole and tie a piece of butcher's twine around the middle
of each. Hang the jowls in a dry cool place (it should not be warmer than 60ºF.) for at least
3 weeks. They should be firm and dry, with a slight give. Slice and use like bacon or pancetta.
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