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On 21 Jul 2006 at 18:26, Kim wrote:
> Dear P
>
> I know this may be boring but I am looking for some info on what
> exactly is "Italian Ice"...Not gelatto, not hawaiian ice, not a
> sno-cone. I visited a place for many years (many years ago) on
> Armitage ave. in Chicago. Its now something like Tom & Wendys and
> they still sell the stuff but it isnt quite the same. It used to be
> weekends only and you had to get the watermelon with the seeds still
> in because it was made by hand... I would like if possible general
> instructions to make said "ice" or the old recipe for the watermelon
> "ice". (p.s I am sorry ahead of time if there is Jello associated
> with this recipe)
>
> Thank you
> Kim
>
Hello Kim,
An Italian ice, like a sorbet, is just sugar, water, and flavoring. (No Jello)
In Italy, there are two kinds: "sorbettini", and "granitas". The difference is
that granitas are just a bit more grainy when served than sorbettini. Almost all
of the "Italian ices" sold in the U.S. are variations on granitas.
For more, see these books: "Granita Magic" by Nadia Roden, and "Gelato!: Italian
Ice Cream, Sorbetti & Granite" (Hardcover) by Pamela Sheldon Johns, Joyce Oudkerk-Pool (Both are available at Amazon)
Also, see these sites:
Granita al Melone
Food Network
Jane Austen
And, recipes below for watermelon granitas.
Phaed
Watermelon Granita
(From Nadia Roden’s book Granita Magic via Arthur Schwarz, Food Maven at
http://www.foodmaven.com/diary/archives/00000394.html)
makes enough for 4 to 6 granitas
1/2 cup water
5 to 7 tablespoons sugar
1/2 large watermelon (about 5 pounds of flesh)
Juice and zest of 2 limes
Put the water and sugar in a saucepan and bring it to a low boil. When the sugar
has dissolved, remove the pan from the heat.
Cut the rind off the watermelon, then cut the flesh into 2-inch chunks.
Puree the chunks in a food processor. Press the puree through a sieve; discard
the seeds and fibers. Stir the syrup, lime juice, and zest into the melon liquid.
Here’s some granita-making tips:
Use a small, flat pan with a large surface area. The more shallow the pan is
filled, the quicker it will freeze (less than 3/4” deep works best).
Cover the pan with foil or plastic wrap.
Freeze the pan and refrigerate the liquid beforehand to accelerate
the crystallization process.
After an hour or so, the liquid will start to freeze along the sides of the
pan. Using a fork, scrape the ice away from the edges towards the center of the
pan. Repeat this process every half hour for a couple of hours and eventually the
pan will be filled with fluffy-ice flakes.
If you’re not going to eat it immediately, leave it in the freezer overnight and
when you’re ready to eat it leave it out of the freezer for about 10 minutes or so.
---------------------------------------
Watermelon Granita
(Tori Ritchie )
Ingredients:
4 to 5 packed cups seedless watermelon chunks
1 cup water
1 cup sugar
1 Tbs. fresh lemon juice
Method:
Place the watermelon chunks in a blender and puree until smooth. Strain through
a fine-mesh sieve into a bowl. You should have 2-cups puree.
In a saucepan over high heat, combine the water and sugar. Heat, stirring, just
until the sugar dissolves. Add the sugar syrup and lemon juice to the watermelon
puree and stir well.
Pour the mixture into a shallow 9-by-13-inch metal or glass-baking dish.
Place, uncovered, in the freezer until ice crystals begin to form, 1-1/2 to 2 hours.
Using a fork, stir to break up the mixture. Return to the freezer and freeze,
stirring with the fork every 30 minutes to prevent the mixture from forming a
solid mass. It should be evenly crystallized and like slush in another 2 hours.
To serve, spoon or scoop the granita into chilled serving dishes. Serves 6.
On 23 Jul 2006 at 13:28, gus wrote:
> I am looking for the recipe for smoothered okra, could you please
> help.
>
> gus
>
Hello Gus,
See below.
Phaed
Smothered Okra
Ingredients :
16 oz. sliced okra
2-3 slices bacon or 2 tbsp. oil
2 oz. tomato sauce
1 tbsp. water
Salt & Pepper to taste
Preparation :
Use 2 tablespoons oil or fry down 2 to 3 slices bacon in heavy
black pot. Get oil very hot and add okra; cover. Let cook covered
on medium heat for a while, then turn okra easily with pancake
turner. Cover and let other side of okra brown. When okra is dry
and brown add 1/2 can tomato sauce and 1 tablespoon water over the
okra. Season with salt and pepper to taste. Let fry and turn
again.
----------------------------------
Smothered Okra And Tomatoes
Ingredients :
2 lbs. fresh okra, washed and sliced
2 c. peeled chopped tomatoes
1 chopped lg. onion
1 tbsp. fresh lemon juice
4 tbsp. butter
1 tbsp. Worcestershire sauce
1 tbsp. sugar
1 tsp. salt
1/2 tsp. black pepper
Dash of dried basil
Dash of dried oregano
Preparation :
Place butter in heavy skillet and heat over medium light. Add
okra, lower flame and gently saute about 3 minutes. Using spatula,
keep okra moving. Add tomatoes, onion, lemon juice, Worcestershire
sauce, sugar, salt, oregano, basil, pepper, tossing ingredients
together until liquid has evaporated.
----------------------------------
Smothered Okra
Ingredients :
1 lg. onion, chopped
1 tomato, peeled and chopped
1/2 c. oil
2 lbs. fresh okra, sliced 1/2 inch thick
Salt, black pepper and cayenne pepper to taste
Preparation :
Saute onion and tomato together in oil about 2 minutes. Add
okra, stir well and cook on medium heat in a partially covered pot
about 45 minutes or until it is no longer ropey. Season with salt,
black pepper and cayenne pepper. Makes 6 to 8 servings.
Hello Again,
I've been going through your archives and have come across a lady
requesting "something made with bread crumbs, eggs, and cheese that
is made into patties, fried and put in red sauce". Well, I know her
request was a long time ago, but I would like to share with you my
Grandmother's recipe, which is the same recipe everyone (who's interested)
in my family has. My Grandma was born in Ireland, raised in England.
Met my Italian Grandfather when he was stationed in England during WWII,
she was 20yrs old, he was 29. They married about a year later. Eventually
she moved to America in 1946, where she learned to cook much of what
I grew up on, from my paternal Great Grandparents, who were farmers.
This 'Italian Dressing' recipe is used different ways:
1) To stuff a chicken, turkey, capon, breast of veal, or pork chops
(I've had all)
2) Made into patties and fried (like potato pancakes), and either eaten
as is or dropped in homemade tomato sauce.
3) Any leftover from stuffing a bird would be put in a buttered casserole
dish and baked.
The recipe mostly goes by consistency, or when it has golden yellow or
orangey-yellow color (depending on the color of your egg yolks) and very
moist but not soupy, if that makes any sense. Also, garlic and cheese can
be altered to your taste. Before baked, this mixture is not supposed to look
like it has bread cubes as you would think a stuffing should look. It should
be 'wet' looking but, as I mentioned, not soupy, and if you are stuffing a
bird the stuffing will be able to be sliced when done. You can also lightly
fry (to heat) leftover slices from Sunday dinner.
Here goes...
1 large pan loaves of bread
3-5 eggs (add 3 at first, then if it looks like you need more,
add 1 at a time)
nice handful size bunch of Italian flatleaf parsley, finely chopped
1/2 cup to 1 full cup finely grated parmesan or pecorino cheese
about 1/3 cup olive oil
4 or 5 cloves of garlic, pressed
salt and pepper to taste
Hollow out your loaf of bread with your fingers into small pieces. Put
bread in large mixing bowl. Add 3 eggs, parsley, garlic, oil, cheese,
salt and pepper.Mix with a light hand until combined, mixture should be
very moist but still look sturdy. Add extra eggs if you need them. I
usually take a pinch and taste it to see if I need more of any ingredient.
(I know technically you aren't supposed to consume raw eggs, however, no
one in my family has become ill, but you do have to be careful).
It should taste cheesy and garlicky. You can then use it as a stuffing,
bake it, or form into patties and fry. If frying, be sure to drain off
the oil onto paper towels once they are cooked through and lightly golden
crusted.
If you are able to post this, I hope any of your devotee's that try this
recipe love it as much as I do. This dressing is a tradition in my family,
and everyone on this side of the family knows what it is, although no one
makes it as good as my Grandma (or me).
Thank you for being accessible, I wish I could do something nice for
you...perhaps send you cookies or something? Let me know what your
favorite is!Anyway, I will be in touch with you again soon.
Your New Friend,
Amy
Thanks, Amy!
On 26 Jul 2006 at 17:17, Kelly wrote:
> That's OK, thanks anyway. I found a recipe developed by Wayne Schmidt.
> He liked Van de Kamp's date nut bread also and tried to dulicate it
> himself. So, I'll try his. :)
>
Hi Kelly,
Sorry that I was no help with this. I found Wayne Schmidt's recipe, too, (after
you told me) so I'll post a link for other readers who might be interested.
Wayne Schmidt's Recipe for Van De Kamp's Date Nut Bread
Update: That link is no longer good. Wayne's site is no more. However, I have his recipe, so I'm posting it below.
For Van de Kamp's actual recipe, see here: George Geary
More Van de Kamp's Bakery Recipes
Phaed
Wayne Schmidt's Copycat recipe for Van de Kamp's Date Nut Bread
Recipe For One Loaf:
4 oz. moist, fresh, pitted dates cut into small pieces
1 cup water
1 cup packed golden brown sugar
4 tbsp melted butter
1 extra large egg
1/2 tsp salt
1 tsp real vanilla extract
1/2 cup walnut pieces (Remove any dark pieces. They can taste bitter.)
1 & 1/3 cup unbleached flour
1/2 tsp baking powder
Combine the dates and water in a blender and puree until smooth.
Pour into a large mixing bowl and add the salt, vanilla, brown sugar,
egg and butter. Beat with a mixer on low until smooth. Mix in the
walnut pieces. Combine the flour and baking powder in a separate
bowl then stir this into the wet mixture. Only mix until the batter is
smooth. Pour into a greased, 8 x 4 inch glass bread pan and bake
for 60 - 70 minutes in a 325 degree (F) oven. A toothpick should
come out clean when inserted into the middle of the loaf.
Remove from the oven and cover immediately with aluminum foil
tented so it doesn't touch the top of the loaf. Cool for one hour
before slicing. This bread is great slathered in butter while still warm.
If the edges and especially the corners of breads baked in your
loaf pans tend to over-brown, try covering the pan with aluminum
foil and cutting out large windows in the centers of the bottom
and four sides. The remaining foil covers the edges and corners,
slowing the baking of these areas so they don't burn before the
rest of the bread is done.
Sarma
Peta
Hrstule
masnica
kiseli kupus
Pogeca
Recipe Source
Pitt
Perfect Entertaining
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