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----- Original Message -----
From: "Lavette"
To: phaedrus
Sent: Wednesday, May 14, 2003 3:55 PM
Subject: yugoslavian recipe
>
> hi,
> my dad was from yugoslavia. he used to make a dish called
> phonetically spelling (bak ka lah) I believe its dried cod
> that you soak till soft with ingredient of olive oil, garlic,
> parsley, i think black chopped olives maybe celery.
> please help me to re-make this recipe
> lavette
>
Hello Lavette,
I could not find any Yugoslavian recipes at all that contained dried cod.
However, "baccala" is the Italian name for salted, dried codfish, and there
are several Italian recipes called baccala alla "___" that use dried
codfish.
Below are two and there are more on this website, along with some Austrian
ones. Note that cod is sometimes called "stockfish."
baccala
Phaed
Italian Baccala Salad
1 lb dried codfish, soaked
1 cup white wine
1/4 cup extra virgin olive oil
2 tbsp wine vinegar
1 clove garlic, sliced very thin
1 tbsp lemon juice
2 tbsp chopped fresh parsley
lettuce
thin sliced red onion, black olives, Pepperoncini, tomatoes, etc.,
for garnish.
Poach the dried codfish until it just starts to flake, about 10-15
minutes depending on the thickness in 1 cup water and 1 cup white wine.
Place in a bowl and drain. Make a vinaigrette with the oil, vinegar,
fresh parsley, lemon juice, and garlic. Lightly toss the drained codfish
in the vinaigrette, being careful not to over mix. Place on a bed of
lettuce and garnish with onion, black olives, Pepperoncini, and tomatoes.
---------------------------------------------
Baccala Alla Bolognese
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 pound dried codfish
1 clove garlic -- minced
flour -- for dredging
3 tablespoon fresh parsley -- minced
4 tablespoon butter
salt and pepper to taste
2 tablespoon olive oil
1 lemon -- juiced
Put the cod in a deep dish, add cold water to cover, and let it soak
for 2 days in the refrigerator in order for it to "plump" up and change
the water several times. Rinse and dry the fish and cut it into 2-inch
chunks. Dredge the fish in the flour, shaking off the excess. In a large
skillet, heat 2 Tbl of the butter and the olive oil. Add the fish pieces
and brown them well on all sides over medium-high heat. Sprinkle the fish
with the minced garlic and parsley and stir the mixture gently. Cut the
remaining 2 Tbl butter into bits and add it to the pan.
Sprinkle the fish with salt and pepper and pour over the lemon juice.
Serve immediately.
----- Original Message -----
From: Brenda
To: Phaedrus
Sent: Thursday, May 15, 2003 9:29 AM
Subject: Conversion Chart
By any chance, do you have a simple conversion chart showing measured
ingredients from tablespoons, teaspoons, sticks (of butter) into ounces?
I use a bakery scale to measure all ingredients and I don't know how to
convert these into ounces.
Your help is greatly appreciated.
Thanks,
Brenda
Hi Brenda,
I can give you a chart for butter or shortening. It's below. But this is just for butter or shortening. You can't assume it will work for anything else.
Please allow me to elaborate a minute, since this seems to cause a lot of confusion:
There are two kinds of ounces commonly used in cooking: Fluid ounces - 16 make a pint, 8 make a cup), and dry ounces (16 make a pound). Fluid ounces are a measure of volume - how many ounces of something does it take to fill 1 cup? Dry ounces are a measure of weight - How much of this does it take to weigh a pound? A measuring cup measures volume, so it measures in fluid ounces, in cups, and in pints. Your bakery scale measures weight, so it measures in dry ounces and in pounds like your bathroom scale measures in pounds. Your bathroom scale tells you how many pounds you weigh, not how many pints you are, or quarts, or gallons.... Put another way, fluid ounces measure how much space something takes up, while dry ounces measure how heavy it is.
Now, teaspoons and tablespoons are volume measures like fluid ounces, not weight measures like dry ounces. If you have a tablespoon of something, then that's how much space it takes up. So, when you try to convert 1 tablespoon of something into weighed ounces, you're trying to convert apples to oranges - volume to weight. You can't do that generically. One fluid ounce of water doesn't weigh the same thing as one fluid ounce of ball bearings! The difference is in density, or weight per unit of volume. Ball bearings are denser than water, so a fluid ounce of ball bearings, even though it's the same volume as a fluid ounce of water, has much more weight in dry ounces.
Now that's not to say that it can't be done, though. One tablespoon of a particular thing always weighs about the same. One fluid ounce of butter always weighs about two dry ounces. So, you can have a conversion table for butter, but it will apply only to butter, or to something else with the same density as butter (margarine and shortening have the same density as butter). You can't use the same chart to apply to milk or oil or sugar or flour or something else. You have to have a separate chart for each thing because their densities are different.
'Nuff said. Your chart for butter is below.
Phaed
1 tablespoon butter = 1/8 stick butter = 1/2 fluid ounces butter = 1 weighed ounce butter = 15 grams butter
2 tablespoons butter = 1/4 stick butter = 1 fluid ounce butter = 2 weighed ounces butter = 30 grams butter
4 tablespoons butter = 1/2 stick butter = 2 fluid ounces butter = 4 weighed ounces butter = 60 grams butter = 1/4 cup butter
8 tablespoons butter = 1 stick butter = 4 fluid ounces butter = 1/2 pound butter = 115 grams butter = 1/2 cup butter
----- Original Message -----
From: Bob
To: phaedrus
Sent: Wednesday, May 14, 2003 2:21 PM
Subject: northern pike recipe for poorman's lobster
Several years ago, a friend gave me the a/m recipe which I lost.I do
recall that you boil it and later serve it with garlic butter.It is
supposed to taste like lobster.I have had no luck locating this recipe.
Hi Bob,
There are several recipes using different kinds of fish that call themselves "poor man's lobster".
Below are the only two that I could find that use pike.
Phaed
Northern Pike Appetizer Or Poor Man's Lobster
Cut Northern fillets into 1 inch cubes (like herring). Combine water and
4 to 6 beef bouillon cubes in large kettle. Bring to a boil. Add fish. When
it comes to boil again remove from heat and drain immediately. Very important
not to overcook. Serve with drawn butter or cocktail sauce.
-----------------------------------
Poor Man's Lobster Thermidor
Prep Time:: 30 to 45 minutes
Cook Time: 30 to 45 minutes
Cooking Method: Baked
Meal Type: Other
Main Fish: Pike
Ingredients
1 lb jack fish
1 small onion quartered
lemon slice
1c. condensed cream of shrimp soup
2 tbsp. grated parmesan cheese
1/4 c milk
1/4 c dry wine
1/4 c shredded mozzarella cheese
2 tbsp. snipped parsley
Directions
1/2 c soft bread crumbs, 2 tbsp butter, and 1/2 tsp paprika.
Cut fish into 1/2 inch cubes. Place fish, onion and lemon in a greased
skillet. Add water to cover. Bring boil, reduce heat and simmer, covered
5 to 6 minutes. Meanwhile in a saucepan blend soup and flour. Gradually
stir in milk and wine. Cook and stir until thick and bubbly. Stir in
mozzarella, and parsley. Heat through. Carefully drain fish well, fold
into sauce. Spoon into pastry shells or ramekins. Combine bread crumbs,
parmesan cheese, butter and paprika. Sprinkle over fish. Broil 1 to 2
minutes. Serves 4
From: "Karlin"
To: phaedrus
Subject: Maraschino Pudding
Date: Friday, May 16, 2003 8:02 AM
I found this recipe for maraschino pudding - it is Croatian in origin.
Rozata (~Egg Cake)
6 eggs
6 dL of milk (~3.5 oz)
12 large spoons of sugar (tablespoons?)
grated lemon peel
maraschino liquor
Mixture preparation: Carefully - without foaming - eggs, milk and 6 large
spoons of sugar are mixed. Grated lemon peel and 2 large spoons of maraschino
are added.
In the pot for cooking the rozata, 6 large spoons of sugar are turned into
caramel, which - while still hot - all pot sides are covered with. When
caramel cools down, the prepared mixture is poured into the same pot.
Altogether is cooked on the steam without further mixing for about 1 hour,
until the mixture completely stiffens. Obtained pudding is first cooled in
the refrigerator and then overturned into the serving plate together with
the caramel sauce.
Tricks: In order to mix mixture as good as possible, milk is added only when
the eggs are already well stirred.
Karlin
----- Original Message -----
From: Nancy
To: phaedrus
Sent: Wednesday, May 14, 2003 2:14 PM
Subject: recipe request
Years ago I got recipe from a woman's magazine for a clam dip baked in bread
which had a can of beer as an ingredient. While I can find baked clam dip
recipes, I can't find one made with beer. Thanks for any time you can give
my request. I have been craving this dip for a long time now.
Nancy
Hi Nancy,
The below recipe is the closest that I could come.
Phaed
Hot Clam Dip
Ingredients :
1 lg. round loaf French bread
2 (8 oz.) pkg. cream cheese
3 cans minced clams (save 1/4 c. liquid)
2 tbsp. grated onion
2 tbsp. beer
2 tbsp. Worcestershire sauce
2 tbsp. lemon juice
1 tsp. hot pepper sauce
1/2 tsp. salt
Preparation :
Cut the top from the bread and reserve. Carefully hollow out the
bread, saving the inside to cut into small chunks for dipping. Fill
the hole with clam dip, cover with the bread top and wrap in two
large sheets of foil. Bake for 3 hours in a 250 degree oven.
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