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Creamed Corn

----- Original Message ----- 
From: "jean" 
To: phaedrus
Sent: Thursday, May 06, 2004 7:22 PM
Subject: creamed corn

> I just discovered your site and I love it!  You do an impressive job.
> Thank you (even if you can't help me specifically)!  Sorry I only know
> the recipe I have been seeking by '''Creamed Corn''.  I have looked
> myself with no successs.  The ingredients were few--corn cut off the
> cobs, cream (some kind of cream) and real butter, not margerine (and a
> lot of it; if I recall it took an entire pound box).  And that's it!
> But man, is it ever rich and delicious.  My mother-in-law used to make
> this (an old farm recipe?) and I can't ask her anymore. BTW, if you DO
> find it, you have to try it!!!!   (Given it has so few ingredients, I
> have just experimented on my own--I must use the wrong kind of cream or
> the wrong proportions, but my kids, who absoutely love this recipe, have
> never been satisfied and won't eat it if it's not just right.  It is
> getting too expensive LOL!)  Thank you again---and for a great
> website!!!!
> Jean

Hi Jean,

Creamed corn has long been a favorite in this part of the country. There's a lot of variety in creamed corn recipes. See below for a good cross-section.


Creamed  Corn

 Ingredients :
 2 pkgs. (20 oz.) frozen kernel corn
 8 oz. (1/2 pt.) whipping cream
 8 oz. (1/2 pt.) homogenized milk
 1 tsp. salt
 1/4 tsp. M.S.G. (Accent)
 6 tsp. sugar
 Pinch white or cayenne pepper
 2 tbsp. melted butter
 2 tbsp. flour

 Preparation :
   Combine all ingredients except last two in a pot and bring to a
 boil.  Simmer 5 minutes.  Blend butter with flour, add to the corn,
 mix well and remove from heat.  Variation:  Put finished corn in
 heat proof casserole, sprinkle with Parmesan cheese and place under
 a broiler until evenly browned.  Serves 8.
   Mom's  Creamed  Corn

 Ingredients :
 1 ear for each person
 Salt & pepper

 Preparation :
   Get all silks off; dry hands and corn.  Scrub corn well.  Cut tip
 off; hold by other end; take sharp knife and slice kernels off
 without getting into cob.  Then go back and scrape cob with knife.
 Use just enough milk to come to top of corn; don't cover corn.  Use
 1/2 to 1 stick butter, salt and pepper to taste.  Cook on high until
 just boiling around edges and steaming well; turn to low.  Put lid
 on, but not too tight (allow steam to escape); cook about 10 minutes
 until done.  Warm up in microwave for leftovers.
 Creamed  Corn

 Ingredients :
 2 pkg. frozen corn
 8 oz. whipping cream
 8 oz. milk
 1 tsp. salt
 6 tsp. sugar
 Pinch white or cayenne pepper
 2 tbsp. melted butter
 2 tbsp. flour

 Preparation :
     Combine all ingredients except last two in a pot and bring to a
 boil. Simmer 5 minutes.  Blend butter with flour, add to corn, mix
 well and remove from heat.
  Creamed  Corn

 Ingredients :
 4-5 dozen ears, corn, cut off cob
 1 lb. butter
 1 qt. half and half

 Preparation :
    Put in heavy kettle and gently stir together.  Cover loosely and
 put on oven at 300 degrees for 1 hour.  (Don't stir.)  Cool 1 hour
 and put in bags or jars and freeze.
 Creamed  Corn

 Ingredients :
 6 ears sweet white corn
 2 tbsp. butter
 1/2-1 c. milk and water
 Salt and pepper

 Preparation :
    Cut corn off cob, then scrape the cob down with the back of a
 knife to get what's left. Cook with butter over low heat and slowly
 add milk and water and salt and pepper to taste.  Stir for 10
 minutes until done.

Peach Sangria

----- Original Message ----- 
From: "sallie" 
To: phaedrus
Sent: Friday, May 07, 2004 9:43 AM
Subject: Peach Sangria


Love the site....We are searching for a peach sangria recipe like that at
olive gardens....Would appreciate your help!!!...Thanks Sallie

Hi Sallie,

No luck with the Olive Garden recipe, but below are a couple of others.


Peach Sangria

1 bottle White Zinfandel
1/3 cup sugar
3/4 cup peach-flavored brandy
6 tbsp thawed lemonade concentrate
8 oz sliced peaches

Mix together the wine, sugar, brandy and lemonade until well mixed. Add in
the peaches, and refrigerate overnight.

Serve the next day from a large pitcher filled with ice.

White Wine And Peach Sangria

1 (750-ml) bottle dry white wine
3/4 cup peach brandy
6 tablespoons frozen lemonade concentrate, thawed
1/4 cup sugar
1/2 (16-ounce) package frozen unsweetened sliced peaches
3/4 cup seedless green grapes, halved
3/4 cup seedless red grapes, halved

Stir first 4 ingredients in large pitcher until sugar dissolves. Add peaches
and all grapes. Refrigerate sangria until well chilled, about 2 hours. Serve
over ice.

Makes 6 cups.

Origin of Beef Wellington

If you search the web for the origin of Beef Wellington, you may get answers that are confusing: 
That it was named in honor the Duke of Wellington, that it was so named because it resembled 
the boots he wore, that it was created in 1930 by a Swiss chef named Charles Senn, or that it 
was created in the 1960s.

One thing we can be sure of is that the name "Wellington" refers to Arthur Wellsley, the first 
Duke of Wellington, who defeated Napoleon at Waterloo. Also, the Duke wore a type of highly polished, 
waterproof riding boot that was called the "Wellington boot" after him.

Many authorities say that the Duke was a very picky eater, hard to please, but that he did favor 
a dish of beef and mushrooms, flavored with Madeira wine and cooked inside a covering of pastry 
to keep it moist and juicy. After the Duke became a national hero for defeating Napoleon in 1815, 
his favorite dish was named in his honor.

Almost as many authorities say that Beef Wellington was named, not to honor the Duke, but because 
of its resemblance to the shiny brown "Wellington boots" that he wore. 

While Swiss chef Charles Senn might have served a version of the dish in 1930, crediting him with 
creating Beef Wellington is perhaps incorrect. Beef Wellington experienced a surge of popularity 
in the 1960s, and the modern recipe for it that is often used was developed in that era. However, 
Beef Wellington was around long before the 1960s, even before the 1930s.

Beef Wellington

In a frying pan over high heat add the first amount of butter and the filet mignon, season with 
salt and pepper. Brown on all sides, turning often for two minutes. Remove and cool immediately 
in the refrigerator. To the pan, over medium heat add the corn oil and shallots, cook one minute 
and add the mushrooms, thyme, salt and white pepper. Cook slowly for 10 minutes until most of the 
moisture has evaporated from the pan. Add the wine and continue to cook slowly until the mixture 
is fairly dry. Remove from the heat and add the bread crumbs and parsley. Stir in well and then 
cool completely.

Beef Wellington 

Preheat and oven to 450 degrees C. Place the puff pastry dough on a lightly floured surface, in the 
center place 2 tablespoons of the mushroom mixture, then on top of that the filet mignon, then the 
rest of the mushroom mixture. Gather-up the edges of the dough tightly around the filet, pinching 
it all together at the center top. Trim away and excess dough as you gather it together. Butter the 
center of a baking sheet with 1 tablespoon butter. Pick up the dough encased filet and turn it over, 
placing it in the center of the baking sheet. Lightly press it down then brush it all over with the 
beaten egg. Before placing it in the oven cut a little hole in the top of the dough to let steam 
escape during cooking. Bake for 15 minutes for medium rare, (124) degrees C. in the center or increase 
the time to 20 minutes for med-well (13) degrees F. Serve as soon as possible, as it will continue to 
cook for a few more minutes after it has been taken out of the oven.

Serve with your favorite potatoes and vegetables. A simple sauce could be made during the preparation 
process by reducing 1 cup red wine with 2 cups of beef or veal stock to a syrup consistency and adding 
1 tablespoon butter swirled in at the last minute.

Coarse Salt / Fine Sugar

----- Original Message ----- 
From: "David" 
To: phaedrus
Sent: Saturday, May 08, 2004 11:40 PM
Subject: Coarse salt, fine sugar

I have been wondering why instructions call for sea--or coarse--salt and
then dissolve it in a liquid.  It seems to me that once it's dissolved you
can't tell what it looked like before.  The same applies to dissolving
confectioner's--or powdered--sugar.  Is there really a difference, or is
this just tradition or a way of keeping the cook on his toes?


Hi David,

That's a good question, one that I used to wonder about myself.

Many cooks prefer sea salt or coarser salts like kosher salt because there is a long-held belief that these salts taste better than ordinary table salt. Whether it's just imagination, or whether there's something to it, I don't know. However, these two kinds of salt are least likely to have additives to make them pour better, and are among those most likely to contain other natural minerals, both of which could affect taste.

As for the powdered sugar, it's fineness gives it the advantage of dissolving more quickly. Plus, it will dissolve much better in cold liquids than will ordinary granulated sugar. Finally, the finished product will be less grainy than with table sugar. That's why powdered sugar is preferred for frostings and fillings.



This is how gharghorout is made:

1) Make yoghourt from sheep's milk. 
2) Mix the yogurt with water to make 'doogh'. Add some salt.
3) Shake the dough in a big 'mashk', i.e. a leather watertight
container, for two hours. Put your hand in the mashk and collect the
'kareh', which is a kind of butter that tastes divine.

4) Pour the remaining dough from the mashk into a big pan. Boil it
till it is the consistency of yoghourt. Then put it into a 'karbas'
bag, i.e. cotton fabric bag, and strain it. Make 'kashk' from the
thickened, strained 'doogh' by shaping it into small balls and drying.

5) Collect the juice dripping from the karbas bag while you are
straining the dough. Put this juice in another pan, and boil it till
it is the consistency of honey. Remove from heat, and shape into fist
sized balls. Let it cool. You have some fresh 'gharghorout'.

It is interesting to note the reason why all this processing was done
to milk in the first place. In the old days in Iran, there was no way milk
could be stored for any length of time.  Furthermore, sheep were
usually taken for grazing to faraway places, which made it impossible
to transport their milk to the cities, where the consumers where, in
time. So the shepherd and his family would milk the sheep every day,
and make the butter, (from which 'roghan', or butter ghee, was made),
kashk, and gharghorout on a daily basis. All these milk products keep
for weeks or months, solving the marketing problem. At the end of the
season, they would return with the sheep, and the accumulated goodies.


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