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----- Original Message -----
From: Meredith
To: phaedrus
Sent: Wednesday, May 01, 2002 9:19 PM
Hi. I am looking for a chicken biryani recipe that has at least
these ingredients; basmati rice, chicken, potatoes, raisins,
carrots, chilies, cilantro, & some kind of nut. The seasonings
would be traditional biryani I presume. I can find recipes that
use chicken & no vegetables, & other inadequacies, but not one
that puts it all together. I'm just a beginner at other cuisines,
so I'm guessing most biryanis have saffron. If you have questions,
I'll sure answer, because if you could find such a recipe, I'd be
most grateful.
Thank you.
Meredith
Hello Meredith,
This is very difficult to find. Most chicken biryani recipes do not contain potatoes. I was not able to find any at all that contained carrots.
The below recipe is the closest that I could find, but it lacks the carrots and the cilantro. I am sure that if you want to add carrots & a bit of cilantro,
you can see how to do it with no problem. The nuts used in this recipe are almonds, but cashews are also used in many biryani recipes.
Phaed
Chicken Biryani
Ghee is butter that has been slowly melted, thereby separating the
milk solids (which sink to the bottom of the pan) from the golden
liquid on the surface. This form of clarified butter is taken a step
further by simmering it until all of the moisture evaporates and the
milk solids begin to brown, giving the resulting butter a nutty,
caramellike flavor and aroma. This extra step also gives ghee a longer
life and much higher smoke point than regular clarified butter. Because
the smoke point is raised to almost 375°F, ghee is practical for a
variety of sautéing and frying uses. Although it originated in India,
the best commercially available ghee comes from Holland, followed
closely by products from Scandinavia and Australia. It's quite
expensive, but can be purchased in Middle Eastern, Indian and some
gourmet markets. Whereas ghee was once made only with butter derived
from water buffalo milk, today it can be made with any unsalted butter.
Making it at home is not a difficult task, and flavored ghees are
created by simply adding ingredients such as ginger, peppercorns or
cumin at the beginning of the clarifying process. Tightly wrapped
ghee can be refrigerated for up to 6 months and frozen up to a year.
Makes 6-8 servings.
3 lb chicken, chopped into bite-size chunks
2.5 tablespoons ghee or oil
2 large onions, finely chopped
5 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1/2 teaspoon chilli powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons yoghurt
2 tablespoons chopped mint leaves
1/2 teaspoon ground cardamom
2 inch piece cinnamon
1 lb basmati rice, washed and drained
2 1/2 tablespoons ghee
1 large onion, finely chopped
a good pinch powdered saffron or saffron strands
5 cardamom pods, bruised
3 whole cloves
1 inch piece cinnamon
1/2 teaspoon powdered aromatic ginger (kencur)
2 tablespoons rose water
1 1/2 teaspoons salt
4 cups strong chicken stock
4 small potatoes, peeled and chopped into bite-size chunks,
fried until brown
2 tablespoons blanched almonds, fried until golden
2 tablespoons sultanas, lightly fried
Chicken: Heat ghee in a large saucepan and fry onion, garlic and
ginger until onion is soft and golden. Add chilli, pepper, turmeric,
cumin, salt and tomato. Fry, stirring constantly for 5 minutes. Add
yoghurt, mint, cardamom and cinnamon stick. Cover and cook over low
heat, stirring occasionally until tomato is cooked to a pulp. (It may
be necessary to add a little hot water if mixture becomes too dry and
starts to stick to pan.) When mixture is thick and smooth, add chicken
pieces and stir well to coat them with spice mixture. Cover and cook
over very low heat until chicken is tender, approximately 35-45 minutes.
There should be only a little very thick gravy left when chicken is
cooked. If necessary cook uncovered on high for a few minutes to reduce
gravy.
Rice: Heat ghee and fry onion until golden. Add saffron, cardamom,
cloves, cinnamon stick, aromatic ginger and rice. Fry stirring, until
rice is coated with the ghee. Add rose water and salt to hot stock,
pour over rice mixture and stir well. Add chicken savoury and potatoes
and gently mix into rice. Bring to boil. Cover saucepan tightly, turn
heat to very low and steam for 20 minutes. Do not lift lid or stir while
cooking. Spoon biryani onto a warm serving dish. Garnish with the
almonds and sultanas and serve immediately.
----- Original Message -----
From: Stephanie
To: phaedrus
Sent: Wednesday, May 01, 2002 11:22 PM
Subject: Help need to find recipe
> Hello,
>
> I have a pizzelle maker that came with a little recipe pamphlet
> that had recipes for pizzelle and another cookie that used
> basically the same ingredients but you refrigerated this cookie
> for 15 minutes and I think it was a french cookie it sounded
> and read (from what I can remember) like "graufette or gaufette".
> I liked this cookie very much and can not locate the cookie.
> Do you have any idea of this recipe?????
>
> Thank you very much for any of your help
>
> Stephanie
Hi Stephanie,
The difficulty in searching for this recipe is that there are at least three
different foods called "gaufrettes." One is waffles - Belgian waffles are
called gaufrettes. Another is waffled french fried potatoes, which are
called "pommes gaufrettes". But there is a thin cookie that is cooked on a
special waffle iron that is also called a gaufrette. They are sometimes
curled and used like an ice cream cone. There's a recipe below, the only one
I could find. This particular recipe calls for letting the dough sit at room
temperature for two hours instaed of refrigerating for 15 minutes.
You can buy an authentic gaufrette iron and get a recipe with it at:
Baking
Phaed
French Waffle Cookies (Gaufrettes)
Ingredients:
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, melted and cooled to lukewarm
4 cups all-purpose flour
1 Beat the eggs with the sugar and vanilla until the mixture turns
fluffy and very pale, and forms a ribbon that holds its shape.
2 Add the melted butter and mix well.
3 Sift in the flour, a little at a time, and mix well to form a
smooth dough.
4 Cover the dough with a clean kitchen towel and let rest for 2 hours
at room temperature.
5 With your hands, roll the dough into about 45 balls, 1-1/2 inches
in diameter.
6 Bake in a hot waffle iron with the smallest grids until the cookies
are golden brown and crisp. Let the cookies cool on a rack and store
in airtight containers.
----- Original Message -----
From: dreamweaver
To: phaedrus
Sent: Thursday, May 02, 2002 4:34 PM
Subject: soy donuts
Could you tell me if there is a recipe for soy donuts, my son is allergic
to flour that contains wheat. Your help is greatly appreciated. Thankyou
Hi d.,
I couldn't locate any soy donut recipes, but how about a gluten-free rice flour donut recipe?
Phaed
Gluten-Free Donuts
2 cups rice flour
3/4 cup sugar
3 teaspoons GF baking powder (Calumet)
7/8 cup of milk
1/2 teaspoon salt
2 eggs, lightly beaten
1 1/2 teaspoons gf vanilla (McCormick's pure)
1/4 teaspoon xanthan gum
2 teaspoons cinnamon (McCormick's or Tones)
1/2 cup of gf oil (olive)- or may use Crisco or butter melted
Measure and mix all the dry ingredients in a medium size bowl.
In a large bowl lightly beat eggs, add sugar mix and then add
dry ingredients alternately with milk. Batter will be light -
May pour or spoon into donut pan.
For best results lightly grease pans with vegetable shorten-in
or a gf non-stick spray. Fill the pan 1/2 to 2/3 full (if too
full it will be more like a muffin and lose donut shape). Preheat
oven to 325 degrees. Makes 48 miniature donuts.
Bake in oven for 12 to 15 minutes or until a toothpick comes out
clean. Remove from oven and remove from donut tray to cool. Can
be eaten plain for dipped in a mixture of equal parts cinnamon and
nutmeg and confectionery sugar. For glazed donuts melt 1 cup of gf
powdered sugar in 1/2 cup water (more water if too heavy).
----- Original Message -----
From: grace
To: phaed
Sent: Tuesday, April 30, 2002 6:18 PM
Subject: ever heard of this recipe?
sir,
there is a cerian dish {may not be spelled right}called kibbi {spelling
could be wrong also} never the less it is made with ground beef,pork,
veal,and, some kind of imported nuts.
it is made like meat balls.can you help? thanks a lot.
Hi Grace,
Well, "kibbi" or "kibbe" is a popular Middle Eastern dish, particularly in Lebanon and Syria. However, traditional kibbi
is not exactly like what you describe. In the Middle East, it's most often made with lamb, although ground beef may be used.
Nowhere did I find ground pork or ground veal being used in this dish. The nuts are pine nuts. See below for two recipes.
Phaed
Stuffed Kibbe
Stuffed Meatballs
The recipe consists of two parts, the filling, which is quite easy to do,
and the shell, which is a pain. Actually, making it is not a big deal if
you have a food processor - but if you don't, you have to mix it by hand,
which can take hours (using a hand mixer or a blender is not advised. They
can burn out from trying to mix meat with them).
This recipe calls for using ground bulgur. If you can't find it, tabouleh
salad pre-mix (which includes bulgur as well as seasonings), can be used
in a pinch.
Serve this dish, as most other koftas, with a mint-yogurt or
cucumber-yogurt dip.
---------------------------------------------------------------
Kibbi
Stuffed Meatballs
Ingredients
For the filling
1 lb. ground beef or lamb
2 large yellow onions, chopped
1/2 cup green bell pepper, chopped
3 tbsp. parsley, chopped
1/2 tsp. mint leaves, chopped
1/4 cup pine nuts, toasted and chopped
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground cinnamon
1/2 tsp. dried basil
For the shell
1 1/2 lbs. ground lamb or beef
3/4 cup fine bulgur
1 yellow onion, chopped
1 tbsp. parsley, chopped
salt and pepper to taste
For cooking
2 qts. chicken stock
Instructions
Prepare the filling by browning the ground meat until browned. Add the
onions and cook together for 1/2 hour. Add green peppers and parsley
and cook for an additional 10 minutes. Add the remaining ingredients
and stir. Cool.
Prepare the shell (keyma) by mixing all the ingredients together. Put
the mixture into a food processor and blend until light and fluffy;
depending on the size of your food processor you may have to do this
on several batches.
Take a little bit of the mixture and flatten in your hand. Fill the
center with the filling mixture and cover up with the shell until you
have a ball. Repeat until all the meatballs are made.
Heat the chicken stock until boiling. Place the kofta in the stock and
cook until they rise to the top, about 10 minutes. Serve.
---------------------------------
Kibbe Kros
1 1/4 lb. ground beef
1 1/4 cup #2 bulghur
1 onion (grated)
1 tsp. salt
black pepper
cinnamon
paprika
Wash and drain bulghur, let sit for 35 minutes. Mix ingredients together.
Work with hands and rub together until bulghur is soft. Set aside.
Filling for Kibbe
1/4 cup pine nuts
1 lb. ground beef
1 small onion (chopped)
salt and pepper
cinnamon
paprika
clarified butter
Brown pine nuts in clarified butter. Remove pine nuts. Brown ground beef,
add onion and spices. Saute until onion is soft and beef is cooked.
Assembly:
Wet hands - form patty of bulghur mixture about 3 across. Form a second
one then spoon a little beef mixture in center. Top with other patty,
seal edges. Make sure no grease from filling gets on edges or kibbe will
not seal.
Kibbe Saniyeh (in pan):
Follow recipe to assembly. Grease edged pan with 2 tbs. oil. Spread
1/2 bulghur mixture in bottom. Add filling, spread evenly. Cover with
remaining bulghur mixture. Cut through Saniyeh in blocks. Edge along sides.
Bake 35 - 40 minutes @ 375. Brush with melted butter.
----- Original Message -----
From: dhornung
To: phaedrus
Sent: Thursday, May 02, 2002 4:24 PM
Subject: recipe for marble head pudding
we need the recipe and instructions on how to
make marble head pudding. It's a social studies
project for my 5th grader.
Hi d.,
This is an old colonial dish. I could only locate one recipe with this name. I hope it's the right one.
Phaed
Marblehead Pudding
3 sour apples
1 c. molasses
1 tsp. baking soda
2 1/2 c. flour
pinch of salt
1/2 c. warm water
Chop apples fine. Combine molasses and baking soda, and
mix with flour and salt. Add water and chopped apples. Put in
pudding pail and steam 2 hours. Serves 6. This is to roast
pork, chicken or turkey dinner what Yorkshire Pudding is to
roast beef.
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