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On 24 Jun 2005 at 13:33, Marilyn wrote:
> Dear Phaed,
>
> You've been so helpful to me in the past, I'm asking again for some
> special help.
>
> My granddaughter would love to have a recipe for the meat fried pies
> her husband (a native of Natchitoches, LA and a career army man who
> has been to Kuwait and Iraq twice and is soon to go again) is hungry
> for!
>
> The only thing I know is that they have beef and spices but I don't
> know anything else about them except that they are fried.
>
> Any help you can give me would be very welcome!
>
> Rochelle
>
Hi Rochelle,
See below for three recipes.
Phaed
Natchitoches Meat Pies
Ingredients :
Filling:
1 tsp. shortening
1 1/2 lbs. ground beef
1 1/2 lbs. ground pork
1 bunch green onions, chopped (tops and bottoms)
1 tbsp. salt
1 tsp. coarse ground black pepper
1 tsp. coarse ground red pepper
1/2 tsp. cayenne pepper
1 pod garlic, minced
1 bell pepper, chopped
1/3 c. flour
Crust:
1 qt. (4 c.) flour
2 tsp. salt
1 tsp. baking powder
1 egg
1/2 c. shortening
1 c. milk
Preparation :
Filling: Melt shortening in a Dutch oven. Add all filling
ingredients except flour and cook over medium heat, stirring often,
until meat loses its red color. Sift flour over meat and stir until
well combined. Remove from heat and drain in a large colander. Let
meat come to room temperature. CRUST: Sift dry ingredients
together. Cut in shortening. Beat egg and add to milk. Work
gradually into dry ingredients until proper consistency to roll.
Roll about 1/3 of dough at a time on a floured board until thin.
Cut into approximately 5 inch rounds. Dough may be cut at one time
and put on cookie sheets, layers separated by waxed paper. To
assemble: Place a heaping tablespoon of filling on one side of each
pastry round. Dampen edge of pie with fingertips, fold over, and
crimp edge with a fork dipped in water. Prick top twice with fork.
Fry in deep fat at 350 degrees until golden brown. Pies freeze
well. Do not thaw before cooking. For cocktail size pies, cut
pastry with a biscuit cutter; use 1 teaspoon of filling for each. I
find that the pastry recipe needs doubling for the smaller pies.
Yields: a bunch!
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Natchitoches Meat Pies
Ingredients :
1 1/4 lbs. ground beef
Seasoning to taste
1/2 c. chopped onion
1/2 c. chopped bell pepper
2 tbsp. flour
Crust:
4 c. flour
2 tsp. salt
1 tsp. baking powder
1 egg
1/2 c. shortening
1 c. milk
Preparation :
Brown seasoned meat, add onions and bell pepper and flour,
stirring until vegetables are well wilted. Remove from heat. Sift
the dry ingredients together. Cut in shortening. Beat egg and add
to milk. Add to flour mixture and work into dough. Roll very thin
and cut into rounds (about 4 inch diameter). Place 1 tablespoon
meat on one side of each round, fold over and seal edges with fork.
Fry in deep fat until golden brown.
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Natchitoches Meat Pie
Ingredients :
1 1/2 lbs. ground pork
1 1/2 tbsp. flour
1 clove garlic, chopped fine
1 tsp. baking powder
2/3 c. chopped green onion
1/4 c. chopped parsley
Can biscuits
1 1/2 lbs. ground beef
2 med. white onions, chopped fine
2 tbsp. cold water, if needed
1/4 c. chopped green onion bottoms
Preparation :
Grind beef and pork together. Cook meat until mealy. Add flour,
onions, garlic and baking powder. If sticky, add water. Add green
onions and parsley. Season highly with salt, red and black pepper.
Cook until done.
On 21 Jun 2005 at 23:08, David wrote:
> Hi! I am looking for the Palmer House Hotel's famous brownie receipe.
> Please let me know if you have it. Thanks!
Hello David,
See below.
Phaed
The Palmer House Brownie
Makes 24 or more brownies
"This dessert was created in the kitchen of the Palmer House Hotel during
the 1893 Columbian Exposition when Mrs. Bertha Palmer requested the chef
make a "ladies dessert" that would be easier to eat than a piece of pie,
and a smaller serving than a slice of layer cake, which could be used in
box lunches at the Women's Building at the Fair. The first reference to
this dessert as a "Brownie" is in a Sears Roebuck catalog published in
Chicago in 1898. This recipe is still served today at the Palmer House
Hilton on State Street and is one of their most popular confections."
1 pound semi-sweet chocolate
1 pound butter
1 pound granulated sugar (3 1/2 cups)
8 oz. cake flour (2 cups)
1 tablespoons baking powder
4 whole eggs
1 pound crushed walnuts
Glaze:
1/2 cup water
1/2 cup apricot preserves
1/2 teaspoon unflavored gelatin
Directions:
Preheat oven to 300 degrees. Melt chocolate with the butter in a double
boiler or in a bowl set over barely simmering water. Mix dry ingredients
except the walnuts-- in a large mixer bowl on low speed for 4-5 minutes.
Add the eggs and mix until blended. Pour into a greased 9 x 13 baking
sheet and sprinkle with the walnuts, pressing nuts down lightly into
the mixture with the palm of your hand. Bake in the preheated 300 degree
oven for 40 minutes. You will know when it is done because the edges
start to become a little crispy and the brownie has raised about Â1/4 inch.
Note that even when the brownie is properly baked, it will test "gooey"
with a toothpick in the middle due to the richness of the mixture.
After removing from the oven, allow to cool at least 30 minutes.
To make glaze: Mix together water, preserves and gelatin in a saucepan,
mix thoroughly and bring to a boil for 2 minutes. Use while hot. Spread
the glaze in a thin layer over the brownies using a pastry brush.
The brownies are easiest to cut if you can place the whole pan into the
freezer for 3 - 4 hours after glazing, then remove and cut with a serrated
knife.
On 22 Jun 2005 at 22:27, Dennis wrote:
> Dear Uncle Phaedrus:
>
> I'm looking for a recipe for {Scotch} oatmeal dumplings, also
> known as hodgils.
> Thanks,
> Dennis
>
Hello Dennis,
See below.
Phaed
Oatmeal Dumplings
Serve with boiled fowl, boiled or stewed beef, or great with mince
and tatties!
225g (8oz) Hamlyn's Scottish Oatmeal
225g (8oz) finely chopped Suet
110g (4oz) finely chopped Onion
Salt and Pepper
Toast the oatmeal lightly in the oven. Mix the suet, onions and toasted
oatmeal to a firm dough and season with salt and pepper. Shape into
16-24 balls. Immerse the dumplings in salted water or the cooking liquid
and cook for 20-30 minutes.
On 20 Jun 2005 at 18:25, Carmen wrote:
>
> HI!
> I had a Sephardic Jewish recipe for clay pot "arroz del Shabbato"
> (Sabbath Rice) which was delicious but, alas, I can't find it. Does
> anyone have that recipe? Thanks, Carmen
>
Hello Carmen,
No clay pot recipes, but see below. A clay pot should work as well as a casserole.
Phaed
Sephardic Sabbath Rice (Arroz de Sabato)
Saffron distinguishes this rice recipe as Spanish in origin.
Ingredients
2 cups long grain white
3 tablespoons olive oil
1 scant teaspoon salt
4 - 5 cups chicken stock or vegetable stock
1 bay leaf
1/4 teaspoon saffron threads, dissolved in 1/4 cup boiling water
Method
Preheat oven to 350 degrees F.
place the rice in a colander and rinse it in the sink in cold water
until the water runs clear. Allow the rice to drain and dry for 20
minutes. Over medium heat, heat the olive oil in a casserole with a
tight fitting lid. Sauté the rice in the oil until it starts to brown.
Sprinkle the salt over rice and pour in the stock. Add bay leaf and
saffron threads. Cover tightly and place in the oven. Bake for 35-40
minutes . When the pilaf is done, all of the liquid will have been
absorbed. Serve immediately as a side dish with a meat, fish or
vegetarian entree.
Serves: 4 - 6
Here are a few more pistachio sauce recipes. Perhaps you could pass
them on to Maria.
Timm in Oregon.
Tortellini with Pistachio Sauce
Ingredients:
3/4 cup pistachio nuts unsalted, shelled
5 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
2 large garlic cloves
1/2 cup heavy cream
1/2 cup grated parmesan cheese
1 pound tortellini, spinach-filled fresh or frozen
Garnish:
Chopped pistachio nuts
Grated cheese
Instructions:
Heat 1 tbs. of oil in a frypan over medium heat. Saute the nuts for 2
minutes while stirring constantly and then drain on a paper towel.
In food processor or blender, puree the nuts, oil, lemon juice and the
garlic. Add the cream and cheese. Process until well incorporated. Cover and let
sit. Meanwhile; cook the tortellini according to package instructions. Drain
pasta. Return to pot and mix well with the sauce. Serve immediately. You can
garnish with chopped pistachios and some cheese.
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Pistachio Sauce
Ingredients:
1 cup shelled green pistachios
1 small clove garlic, peeled
1/4 teaspoon kosher salt
1 teaspoon lemon zest, finely grated
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
1 tablespoon water
2 to 3 teaspoons orange flower water
1/3 cup coarsely chopped Italian parsley
1 tablespoon fresh mint, coarsely chopped
1/8 teaspoon black pepper, freshly ground
Instructions:
Pulse the pistachios in a food processor until coarsely chopped, or chop by
hand. Transfer to a bowl.
Mince the garlic, then sprinkle with salt and mash to a paste. Scrape into
the pistachios. Add the lemon zest and juice, olive oil, water, orange flower
water, parsley, mint and pepper. Stir well to combine. The sauce can be made
2 hours ahead and kept at room temperature. Perfect for pastas and seafoods.
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Chicken and Pasta with Pistachio Sauce
Ingredients:
4 cups green pistachios
8 chicken breasts halves and/or thighs, boneless and skinless
2 large tomatoes
1 onion
1 garlic clove
1 pepper
1 quart water
Sea salt
3 cubes chicken bullion
Peanut oil
Cooked pasta of choice
Instructions:
In a frying pan, heat a bit of peanut oil. Brown the pieces until they
obtain a nice brown colour. Thinly chop the tomatoes, garlic, pepper and onion.
Place all these vegetables in a stewpan. Add one quart of cold water and
finally the pistachios. Cook for about 20 minutes on medium heat. Add the browned
pieces of chicken and keep cooking for 20 good minutes. When finished, place
the chicken in a pan with some of the juice.
Puree the pistachios left in the stewpan until very fine. To make a puree of
pistachios, it is necessary to keep a bit of the cooking juice during mixing
so that we give a liquid texture to the pistachio puree.
To serve: Place the chicken on the pasta. Pour the pistachio puree on the
chicken and mix thoroughly. Adjust seasoning.
---
Fusilli with Pistachio Sauce
Ingredients:
1 pound fusilli
1/2 cup pistachios
1/4 heavy cream
Pinch of marjoram
2 ounces butter
Parmesan cheese, freshly grated
Sea salt
Black pepper, freshly ground
Instructions:
Crush the pistachios and the garlic in a mortar to obtain an homogeneous
compound. Put it in a bowl, and pour, little by little, the liquid cream, salt
and pepper the sauce and then add the marjoram.
Cook the fusilli in plenty of boiling water, dress at once with the melted
golden butter and enough grated Parmesan cheese, add the pistachio sauce,
blend everything and serve.
---
Seafood Ravioli with Pistachio Sauce
Ingredients:
12 oz. pistachio nuts
1-1/2 sticks butter
3/4 cup chicken stock
3/4 cup whipping cream
2 tablespoon kirsch
1/3 cup Parmesan cheese
Seafood Ravioli or pasta of choice, cooked per package instructions
Instructions:
Crush the pistachios in food processor until they form a thick paste. Melt
the butter in saucepan. Add the chicken stock, pistachio paste and cream. Stir
gently over medium heat. Bring sauce almost to a boil. Add the parmesan,
salt, pepper, nutmeg and kirsch. Continue to heat and reduce sauce until it
thickens and lightly coats the back of the spoon.
To serve: Plate the Seafood Ravioli and cover with the Pistachio Sauce.
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