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On 29 Jun 2006 at 21:30, Krishna wrote:

> Dear Phaedrus,
> Ok, question #2 from india:
> Many years ago when my husband was of just out of high school he went
> on a trip by train from europe to Morocco. He and his friends were
> very poor polish boys and were really travelling on a shoestring...but
> in this way they had more of a "local" experience than a
> tourist/resort experience.
> One of his most fond memories from morocco was about how they used to
> purchase moroccan bread...which was about a 9 inch circle, aprox. 1"
> thick, golden yellowish in color and had a slightly sweet taste. He
> thinks it was made out of corn. He doesn't remember the name, but only
> remembers that it cost one dhiram. He said that it is usually eaten
> with Tajin. He has wonderful memories of all the different colors of
> olives that were available in the market, and how they used to eat the
> bread with a rainbow of olives and stinging nettle that they picked
> from the side of the road and cooked!
> I would be interested in a recipe for this well as a recipe
> for Tajin (if you can find a meatless version.) I understand that
> Tajin is cooked in a special ceramic pot...and that's the whole secret
> to it...but we can try...
> Thanks Uncle!
> Krishna

Hi Krishna,

These recipes don't call for a special pot, but they sound tasty anyway. I'm not sure if "tangine" is the same as "tagine" or "tajine", but the bottom recipe sounds good , so I'm sending it.


Vegetable tajine - moroccan stew

1 1/2 c Chopped onions 
3  Garlic cloves; pressed 
1 ts Dried thyme 
3 c Cubed potatoes 
1 c Chopped green beans 
1  Red bell pepper; chopped 
2 c Cubed fresh tomatoes 
3 c Vegetable stock 
1 cn (13-ounce) artichoke hearts; drained and halved (reserve the brine) 
1/2 c Pitted black olives; halved, (optional) 
1 pn Saffron 
1/4 c Fresh lemon juice 
1/4 c Chopped fresh parsley 
  Salt and pepper to taste 

Saute the onions and garlic in your favorite sauteeing medium until 
onions are translucent. Add the thyme, potatoes, green beans, bell 
pepper, and tomatoes and cook on medium-high heat for 3 minutes, 
stirring occasionally. Add the vegetable stock and the brine from 
the artichokes and simmer, covered, until the vegetables are tender, 
about 20 minutes. Stir in the halved artichoke hearts, the black 
olives (if you use them), and a pinch of saffron. 
Continue to simmer gently for another 5 to 10 minutes. Add the lemon 
juice, parsley, and salt and pepper to taste. Serve with bread or on 
couscous (also suggests to sprinkle with chopped almonds). 
Tagine of chick peas with aromatics
Categories: Appetizer  Moroccan  Vegetarian  
Yield: 4 servings 
4 c Chick peas, soaked 
1 ea Spanish onion, grated 
3 lg Tomatoes, skinned, seeded & diced 
6 ea Sprigs Italian parsley, chopped 
4 ea Sprigs cilantro, chopped 
1/4 ts Hot red pepper 
1/4 ts Sweet red pepper 
1/4 ts Cinnamon 
1/4 ts Saffron 
1/4 ts Cumin 
1/4 ts Ginger 
  Black pepper 
6 tb Olive oil 

Drain chick peas & cook in boiling salted water until tender. Drain. 
Peel chick peas & combine with onion in a tagine (or shallow casserole). 
Add tomatoes, herbs, spices, salt & pepper. Mix well. When ready to cook, 
add olive oil & simmer over a low heat for 15 minutes or until the chick 
peas are well impregnated with the aromatoc flavours. 
Robert Carrier, "Taste of Morocco" 
Tagine of okra & tomatoes
Categories: Salad  Moroccan  Appetizer  Vegetable  Tomato  
Yield: 5 servings 
1/2 lb Okra 
4 1/2 lb Tomatoes, peeled, seeded & chopped 
2 tb Parsley, chopped 
1 1/2 ts Sweet paprika 
1 ts Garlic, chopped 
3 tb Vegetable oil 

Wash, top & tail the okra. String together with thread into a "necklace". 
Over high heat, cook the tomatoes with the parsley, paprika, garlic, 
salt & oil, mashing down the tomatoes as they cook. After 10 minutes, 
lower the heat to medium, add the okra & begin to poach it in the sauce. 
From time to time lift up the necklace to stir. After the okra is tender, 
remove & keep warm. Continue to reduce the tomatoes until all the water 
has evaporated & the oil is released. Fry the tomatoes in this released 
oil, stirring continuously. Gently pull out the thread, place the okra 
in the serving dish. Pour the sauce over the top. Serve hot or lukewarm. 
Paula Wolfert, "Couscous & Other Good Food From Morocco" 
Tangine of moroccan vegetables with couscous
Categories: Main dish  Moroccan  Vegetarian  
Yield: 4 servings 
2 tb Olive oil 
2 md Onions, sliced 
1 ea Red bell pepper, seeded, cut into 3/4" wide strips 
2 ea Garlic cloves, peeled 
1 ts Turmeric 
1 ts Ground ginger 
1/2 ts Ground cinnamon 
1/2 ts Fine sea salt 
1/4 ts Cayenne pepper 
1/4 ts Crushed saffron threads 
4 md Carrots, cut into 1" lengths 
1 ea Butternut squash, pared, seeded, & cut into 2-inch pieces 
15 oz Canned tomatoes 
1 c Vegetable stock or bouillon 
2 md Zuchinni, cut into 1" chunks 
1 c Cooked garbanzo beans 
1/2 c Raisins 
3 c Water 
2 tb Olive oil 
1/2 ts Fine sea salt 
1 1/2 c Whole wheat couscous 
1/2 c Coarsely chopped almonds toasted 

Make the tangine: In a large saucepan, heat the oil over medium heat. 
Add the onions and cook, stirring often, until lightly browned, about 
6 to 8 minutes. Add the bell pepper, garlic, turmeric, ginger, cinnamon, 
salt, cayenne, and saffron, and stir for 1 minute. Stir in the carrots, 
squash, tomatoes with their juice, and vegetable stock, breaking up the 
tomatoes with the spoon. Bring to a simmer over high heat. Reduce the 
heat to low, cover, and simmer for 20 to 30 minutes, until the vegetables 
are just tender. Stir in the zuchinni, garbanzo beans, and raisins. Cover 
and continue cooking until the squash is tender, about 5 to 10 minutes. 
Make the couscous: Meanwhile, in a large saucepan, combine the water, 
oil, and salt and bring to a boil over high heat. Stir in the couscous.
Immediately remove from the heat, cover, and let stand until the couscous 
has absorbed all the liquid, about 5 minutes. Place the couscous on a 
warmed serving platter and make a well in the center. With a slotted spoon, 
spoon the vegetables into the well. Pour the tangine cooking juices over 
the couscous, sprinkle with the almonds, and serve. 
John Robbins, "May All Be Fed"

Brennan's Bread Pudding

On 4 Jul 2006 at 18:34, Sherry wrote:

> I am looking for the  recipe for bread pudding with rum raisin sauce 
> from Brennen's restaurant in New Orleans. We obtained this recipe
> in the 70's for our restaurant in Dayton, OH. Now  we have a craving 
> for this wonderful  dessert.          
> Thank you so much  for any help,    
> Sherry in Dayton

Hello Sherry,

See below for Brennan's recipe.


Brennan's Bread Pudding with Whiskey Sauce Recipe

10 slices day old bread, broken in pieces
4 cups milk scalded
1 cup cream
4 eggs
1 cup sugar
1 tsp. vanilla
1 tsp. cinnamon 
1/2 tsp. nutmeg
1/4 cup butter, melted
1/2 cup seedless raisins

Whiskey Sauce
3 egg yolks 
1 cup sugar
1 tsp. vanilla
1 1/2 cup milk
1 Tbsp. cornstarch
1/4 cup water
1 1/2 oz. brandy (or more to taste)

Combine bread, milk and cream. Beat eggs; add sugar and mix well. 
Stir in bread mixture and add vanilla, cinnamon and nutmeg. Stir 
in butter and raisins. Pour into buttered 2 quart baking dish, 
set in a pan of warm water about 1 inch deep. Bake in 350 degree 
oven for 1 hour or until knife inserted in center comes out clean. 
8 servings.

Whiskey Sauce
In a saucepan slightly beat egg yolks then add the next three ingredients 
and blend well. Cook over low heat until mixture comes to a boil. Blend 
cornstarch in water and stir into hot mixture. Continue cooking until 
thickened. Remove from heat and stir in brandy. Serve when cooled.

Although it's called "Whiskey Sauce", Brennan's recipe does call for brandy. 

Luby's Cornbread Dressing

On 4 Jul 2006 at 20:35, Emmanuel wrote:

> Hi could i have the recipe for lubys cornbread dressing 

Hello Emmanuel,

See below.


This is from Luby's 50th Anniversary Recipe Collection.

Luby's Corn Bread Dressing 
6 servings

4 cups crumbled corn bread (below)
2 1/4 cups torn dry white bread (1-inch pieces)
2 1/2 cups chicken broth
1 1/14 cups chopped celery
3/4 cup finely chopped onion
1/4 cup butter or margarine, melted
3 tbsp vegetable oil
2 tsp rubbed sage
3/4 tsp pepper
3 extra large eggs

In large bowl, combine breads and broth. Mix well. Let stand 15 minutes.
Heat oven to 375 degrees.
Add celery, onion, butter, oil, sage, salt, and pepper to bread mixture. 
Toss lightly to coat evenly.
In small bowl, beat eggs until foamy. Fold into bread mixture. Transfer 
to greased 2-quart baking dish.
Bake 50 to 65 minutes or until top is golden brown.

Corn Bread 9 servings

1 cup milk
1 cup buttermilk
2 extra-large eggs
1/4 cup vegetable oil
2 cups cornmeal
2/3 cups all purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
1 tsp salt

Heat oven to 425 degrees. Generously grease 9-inch square baking pan 
or 10-inch cast iron skillet.

In large bowl, whisk together milk, buttermilk, eggs, and oil until 
well blended. Add cornmeal, flour, sugar, baking powder and salt. 
Mix just until dry ingredients are moistened. Pour into baking pan.

Bake 20 to 25 minutes or until light golden brown and wooden pick 
inserted into center comes out clean.

Hot Dogs, Historically

We talked about hamburgers a few days ago, so now let's talk about hot dogs.

The first thing we want to establish is the distinction between the hot dog sausage and the hot dog sandwich.

There's not much doubt about the origin of the hot dog sausage. The other names for it, "wiener" and "frankfurter", point directly to it's origin in German-speaking countries of Europe. The name "frankfurter" comes from Frankfurt, Germany, while "wiener" derives from Vienna, Austria and is short for "wienerwurst", or "Vienna sausage". The frankfurter was probably created in Germany before 1700. It may have been created in Coburg by a butcher named Johann Gerghehner, but it gained its popularity in Frankfurt. Around 1800, the wiener appeared in Vienna, Austria, but the sausage maker who introduced it there is said to have trained in Frankfurt, Germany, so....

In the 1850s, the frankfurter was brought to America by German immigrants. The frankfurter had also been called a "Dachsund sausage" in Germany because of its resemblance to the dog, and this name followed it to America. There seems to be some evidence that German immigrants sold frankfurters, sauerkraut, and milk rolls from carts in the Bowery in the 1860s. Although the ingredients for hot dog sandwiches were there, they were still not combined properly into a sandwich.

So let's define a "hot dog sandwich". We basically mean one of the aforementioned frankfurters placed inside a split, elongated bun or roll. Condiments may include mustard, onions, sauerkraut, relish, or, if you must.... ketchup. This is your basic hot dog sandwich. There are, of course, endless variations. If you add a meat & tomato sauce to the hot dog sandwich, it becomes a "chili dog" or a "coney" or a "coney island." Note that although "coney" means "rabbit", a "coney" in this sense does not usually contain rabbit.

In Brooklyn, New York, in 1867, a German food vendor named Charles Feltman built a cart and began selling hot boiled sausages in a roll in Brooklyn and on Coney Island.

Around 1880, in St. Louis, Missouri, a German food vendor named Antonoine Feuchtwanger sold hot sausages, which he called "red hots", and supplied white gloves to his customers so that they didn't burn their fingers when eating the hot sausages. This proved to be expensive, and his wife suggested placing the hot sausages in a split bun instead. He and a baker came up with a roll that was oblong and fit the sausage.

In the 1890s, vendors sold dachsund sausages in buns outside the student dorms at Yale University, as recorded in the "Yale Record." The sausage vendors' carts were known as "dog wagons" and the "Yale Record" referred at least once to the sausages in buns as "hot dogs".

There are other stories about the origin of hot dogs and of the name "hot dog", about World's Fairs and baseball games at the Polo Grounds in New York and about a cartoonist named Tad Dorgan, but no copy of Dorgan's supposed 1903 cartoon has ever been found, and the "Yale Record" is proof in writing of an earlier use of the term "hot dog" for a frankfurter sausage in a bun.

More Hot Dog, Chili Dog & Coney recipes

Colombian Recipes

Empanadas Paisas (Meat-Filled Turnovers)

1/2 lb. each of pork and beef
1 T. each of onion and scallion, chopped
1 t. each of ground cumin seed and salt
dash pepper
2 T. vegetable oil
2 cups water
1/2 cup eacdh of chopped onions and chopped scallions
4 small tomatoes, peeled and chopped
1 lb. (4 medium-sized) potatoes, boiled with skin
1/2 T. fresh cumin seed, ground
1/2 T. salt
1/2 t. pepper
1 lb. dry yellow corn
1 T. salt
2 T. cornstarch
2 T. brown sugar

The night before, marinate the meat with the onions, scalliions, salt, 
pepper and ground cumin seed. Cover the pan. The next day, brown the 
meat in the vegetable oil. Then return the marinade and add water. Cook 
until meat is tender (40 min). Remove and grind meat. Save the water. 
Sauté the onions and scallions in 4 T. oil. Add the chopped tomatoes and 
fry an additional 3 or 4 minutes. Mix in the ground meat and meat stock 
and cook for about 10 minutes. Peel and mash the cooled, boiled potatoes 
and add them to the meat and vegetable mixture. Mix the salt, pepper and 
ground cumin seed into the meat and potato mixture. Apart, boil the dry 
yellow corn in sufficient water to cover the corn, for about half an hour. 
Put the cooked corn through a grinder. To the ground corn add the salt, 
the cornstarch and the brown sugar. Knead the dough until it is thoroughly 
mixed and forma a firm ball. Pick off small pieces and form into the size 
of small balls. Flatten each piece thin. Put about 1 teaspoon of the meat 
mixture in the center of the flattened ball. Fold over and pinch edges 
together to close and form a pretty edge. Place in deep, hot vegetable oil 
and fry about 3 or 4 minutes until golden brown. Remove and put on paper 
towels in a colander. Serve immediately or reheat in a paper bag in the 
oven prior to using. The meat mixture can be made in advance and stored 
in the freezer, but the dough must be made fresh the day of use. Makes 
about 60 empanadas.
Carne Desmechada
2 lbs. flank steak, trimmed of all fat
1 cup of chopped onions
4 small tomatoes, finely chopped
1 t. minced garlic
3 T. vegetable oil
1/2 t. salt

Marinate the meat overnight with salt, 1/2 t. of the minced garlic, and 
1/4 of the chopped onions and tomatoes. Put the flank steak in a heavy 
casserole, cover with water and cook until tender. Drain steak and let
it cool down. Shred the meat by pulling it apart with your fingers into 
"strings". Put the oil, remainder of the onions, tomato, garlic and salt 
in a frying pan. Add the shreded meat, and stirfry on medium heat for 
about 10 min.
Hojuelas (Fried Puff Squares)
1/2 cup (1/4 lb.) butter
3 cups flour
1 t. salt
1 T. sugar
5 T. orange juice
3 T. ice cold water
cooking oil
sugar to sprinkle

Mix the butter and flour with two forks. When well mixed, add the salt, 
sugar, juice and water and blend. Without touching the dough with your 
fingers, rool it out and fold it in half. Repeat this operation two more 
times and place in the refrigerator until chilled. Roll out very thin and 
cut into diagonal strips. Make a slit in the center of each one. Deep fry 
in hot cooking oil until golden. Drain on paper towels. Sprinkle sugar 
generously over the squares. Makes about 2 dozen.


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