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----- Original Message -----
From: Nancy
To: phaedrus
Sent: Tuesday, June 08, 2004 4:23 PM
Subject: Fiddlehead Ferns
> What is the proper way to cook fiddlehead ferns? They looked very
> interesting in the market but now that I've gotten them home I don't have
> a clue as how to prepare them.
>
> Thanks in advance for your help.
>
> Nancy
>
Hi Nancy,
The best way is this:
Trim the brownish ends of the fiddleheads with a sharp knife. (This
discoloration is caused by natural oxidization like when an apple
is cut). Wash the product in cold water, using several water changes,
briskly swishing the fiddleheads about. Bring a pot of water to a
vigorous boil (use about 3 cups water for each pound). Add the
fiddleheads to the boiling water and simmer until just tender (12-15 minutes).
Drain and serve with butter, salt and pepper to taste. A little vinegar
on them is good . A cheese or hollandaise sauce over fiddleheads, served
with fish or poultry is delicious!
You can also cook them with a little salt pork, as below, or in soup.
Phaed
Fiddleheads
Clean and wash fiddleheads well. Precook
small pieces of salt pork first. Blanch fiddleheads and add to the
salt pork broth. Cook slowly until soft. Salt and pepper to taste.
Spring dandelion greens may be cooked in the same way.
------------------------------------------
Cream Of Fiddlehead Soup
Ingredients :
1 c. sliced fresh mushrooms
2 tbsp. butter or margarine
2 cans chicken broth and enough water to make 2 c. liquid
1/2 c. chopped celery
1/4 c. onion, thinly sliced
1 to 2 c. fiddleheads, rinsed very well
White Sauce:
2 tbsp. butter
1 1/2 to 2 tbsp. flour
1 c. warm water
Seasoning:
1/4 tsp. nutmeg
1/4 c. cooking sherry or white wine, optional
1 tbsp. dry parsley or
2 tbsp. fresh minced parsley
Preparation :
Saute mushrooms in butter lightly. Add chicken stock, water,
celery, onions, and fiddleheads; simmer, covered, for 20 minutes.
Meanwhile, prepare White Sauce. Melt butter over low heat. Add and
blend over low heat for 3 to 5 minutes, 1 1/2 to 2 tablespoons
flour. Stir very slowly 1 cup milk. Cook and stir White Sauce with
wire whisk until thickened and smooth. After vegetables have
simmered, drain. Put broth back in pot. Add White Sauce, whisking.
Bring just to a boil. Add drained vegetables, nutmeg, wine and
parsley. Warm gently. Makes about 4 or 5 cups.
----- Original Message -----
From: "Nick"
To: phaedrus
Sent: Tuesday, June 08, 2004 12:03 AM
Subject: Homemade Oyster Cracker Recipe
Hi--
I am looking for a recipe to make Oyster Crackers from scratch and also a
good recipe for fresh homemade horseradish.
thanks
nick
Hello Nick,
See below for an oyster cracker recipe.
Phaed
Oyster Crackers
Yield: 4 Servings
Ingredients
1 2/3 c sifted cake flour
1 c sifted all purpose flour
1 ts salt
1/2 c shortening
1 pk active dry yeast
1/4 ts sugar
1/4 c warm water (105 -115)
Instructions
Place cake flour, all-purpose flour and salt in food processor bowl
with metal blade. Cover and process 2 seconds to aerate. Divide
shortening into 10 pieces and distribute evenly over dry ingredients.
Process 15 to 20 seconds, or until fine crumbs form. In small bowl,
sprinkle yeast and sugar over warm water; stir until dissolved. While
processor is running, pour yeast mixture through feed tube in a
steady stream. Process until mixture forms a ball; continue
processing for 2 minutes. Carefully turn out dough onto lightly
floured surface. With floured, rolling pin, roll out dough as thin
as possible into a rectangle. Fold each long side to center; then
fold each end to center to form a smaller rectangle. Repeat rolling
and folding twice more, adding flour to surface as necessary to keep
dough from sticking. Roll out dough into an 8 x 6' rectangle. Cut
rectangle into 48 (1") squares. Place squares 1" apart, on greased
large baking sheet. With fork, prick each square once. Bake in 375
oven 20 to 25 minutes or until lightly browned. Immediately remove
from baking sheet. Cool on racks. Store in airtight container up to 1
week. Makes 4 dozen crackers.
----- Original Message -----
From: "Marcus"
To: phaedrus
Sent: Tuesday, June 08, 2004 7:30 AM
Subject: request
> Hey there!
>
> My name is Sylvia and I am german.
> I found your page through internet search and maybe you can help me.
>
> Our kindergarden ist going to have a summer theme party. The theme is
> "indians"
> So they are going to have indian tent (tipis?) and music and the kids
> dress up like indians.
>
> I really would like to bake or cook something real indian. I have no clue
> at all about the red indian food. Is there any typical dish or cake that
> indian use to eat. So maybe I can contribute that to the buffet.
>
> You help will be very much appreciated.
> Thanks
> Yours
> Sylvia from Berlin
>
Hello Sylvia,
Fry Bread is a very real Indian food that is not too difficult to make. See
the recipe below.
Phaed
Indian Fry Bread
Offered by Tall Mountain & Summerwolf
...which was handed down from family & friends
Ingredients:
3 cups unbleached flour
1 Tbsp. baking powder
1 Tsp. salt
1 1/2 cups "warm" water
Preparation:
Mix the flour, salt, and baking powder together in a bowl. Sift or stir this together.
Add the "warm" water to this mixture and stir until all the dry ingredients are mixed well.
Put oil on your hands; remove dough from bowl and knead until the dough is smooth.
When the dough is smooth & soft, rub oil over the top of your dough.
Place back into the bowl, cover with a dry cloth & let rest for "30" minutes.
Begin heating your lard, oil, or grease so it is very hot.
Pull the dough at its edges until you have small circles.
Drop circles into the hot grease until golden brown, then turn over until
golden brown on the other side as well.
Add enough grease/oil so the dough can deep fry.
Dip cooked fry bread into sugar, or spread butter, jam or jelly on top and eat.
This is a staple for feasts after sweats, at Pow Wow, an Honor dinner or any cultural gathering.
Servings: Five-Ten
From: "Mad Doc"
To: phaedrus
Subject: Another pickled egg recipe
Date: Wednesday, June 09, 2004 5:35 AM
Phaedrus,
This recipe is not for the faint of heart or the mere
mortal.
See the attached and enjoy
Mad Doc
After Burner Pickled Egg Recipe
By: Mad Doc
WARNING: This recipe is not for mere mortals
Ingredients:
3 dozen hard boiled eggs
3 cups white vinegar
1 white onion, sliced
4-5 cloves of garlic
2-3 tablespoons of salt
5-6 dashes of pepper
2-3 dashes of Tabasco sauce, or better, Dave's Insanity Sauce (spicier)
2-3 tablespoons of crushed mustard seed
2-3 tablespoons of curry powder
15 jalepeno peppers, sliced
5 jalepeno peppers, whole
10-15 habanero peppers, sliced (optional - makes the eggs fairly spicy)
3-4 tablespoons of crushed red pepper
5-6 peppercorns
1-2 gallon jar, to pickle the eggs in
The first thing you want to do is to hard boil the eggs. Remove the shells from the eggs,
and set the eggs aside. In a large pan, bring the vinegar to a slow boil. Place all of the
ingredients, except for the eggs (or whatever else you want to pickle, such as carrots or
cukes) and sliced jalapenos, into the boiling vinegar.
Your going to want to cover the boiling vinegar combo, so that the vinegar fumes do not
escape too much into the air. Let the vinegar boil for 1-2 hours, to cook all of the flavor
out of the spices.
Place the eggs into the jar, and pour the vinegar combo into the jar over the eggs and jalapenos.
I recently started straining the onions, garlic etc. from the brine to give an overall better
appearance. Fill the rest of the jar with hot tap water until all of the eggs are covered.
Seal the jar tightly. Shake every other day or so.
After 2 weeks or so, enjoy.
To serve the pickled eggs, just use a slotted ladle to fish an egg out of the pickling mixture,
and hit it with a dash of Tabasco and/or salt. Enjoy.
For an even more room clearing effect eat these along with copious amounts of Old Milwaukee beer
or other similar Yard Beer.
You also learn why I call them "Afterburner" pickled eggs after you have had a few and feel the
call of nature.
From: "Brian"
To: "Phaedrus"
Subject: Zuppa Tuscana
Date: Wednesday, June 09, 2004 12:29 AM
Here is the recipe I found for Olive Garden's Zuppa Tuscana. I have made this twice and it taste exactly
like the one they serve. Thanks again for your help.
Brian
* Exported from MasterCook *
Zupa Tuscana
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound italian sausage
2 large Russett Baking Potatoes sliced in half,
and then in 1/4 inch slices
1 large chopped onion
1/2 can Oscar Meyer Real Bacon Bits (these are
less fatty than real bacon)
2 cloves minced garlic
2 cups chopped kale
2 cans chicken broth
1 quart water
1 cup heavy cream
Cook sausage in a 300 degree oven. Bake approximately 1/2 hour, drain on
paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook on
medium heat until potatoes are done.
Add sausage, bacon, salt, and pepper to taste, and simmer for another 10
minutes.Turn to low heat, add kale and cream. Heat through and serve
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