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----- Original Message -----
From: Annie
To: phaedrus
Sent: Monday, September 20, 2004 12:49 AM
Subject: Re:Old Fashion Pumpkin Pickles
> HI ,
> i had entered this recipe in the pumpkinfest in my hometown,years ago... i
> lost it from moving around...i know it had orangejuice in it...i would
> appreciate whatever you can find for me...as this year's pumpkinfest is
> coming in
> october, and i'd love to beable to make it again...
> thank you Annie...PA.
>
Hello Annie,
I could only find one recipe with orange juice. See below. Below it is
another one that has lemon.
Phaed
Orange Pickled Pumpkin
1 pumpkin, 5 to 6 pounds
4 to 5 cups sugar
1 quart apple cider vinegar
3 cups water
2 sticks cinnamon
2 chunks fresh ginger root or 1/4 cup chopped crystallized ginger
1 tablespoon whole allspice, optional
1 1/2 teaspoon whole cloves
6 ounces frozen orange juice concentrate; thawed
You will need the basic equipment for boiling water bath canning. Organize
and prepare ingredients, equipment and work space. Cut, seed and clean
pumpkin. Wash pumpkin with cold water; peel and cut it into 1 inch chunks,
about 4 quarts. In a preserving pot, combine sugar, vinegar, water and
spices; tie spices in cheesecloth, if desired. Heat over high heat until
boiling, stirring constantly. Continue to heat and stir until the sugar
dissolves. Stir in pumpkin chunks and orange juice concentrate and heat to
boiling. Reduce heat to simmer and cook, stirring occasionally, until
pumpkin is just barely tender, about 30 minutes. Ladle pumpkin into hot jars
to within 1/2 inch of tops, spooning in the hot liquid from kettle. Run a
slim, nonmetal tool down along the insides of jars to release any air
bubbles. Add additional hot liquid to within 1/4 inch of tops, if necessary.
Wipe tops and threads of jars with a damp clean cloth. Put lids and screw
bands in place as manufacturer directs. Process in boiling water bath for 10
minutes. Follow basic steps for boiling water bath canning. Yield 8 to 9 1
pint jars.
---------------------------
PUMPKIN PICKLES
Ingredients :
2 lbs. peeled and seeded pumpkin, cut into 1 1/2 inch chunks
2 c. white vinegar
1 cinnamon stick
6 whole cloves
Peel from one lemon, cut into strips (yellow part only)
1 lb. white sugar (2 c.)
Preparation :
Bring vinegar, cinnamon stick, cloves and lemon peel to a boil.
Pour over pumpkin chunks in dish and let marinate for 24 hours.
Place pumpkin and marinade in cooking pot and bring to a boil. Add
sugar, reduce heat and cook, stirring frequently until pumpkin is
clear and glazed. Keep hot on low heat and put in hot jars and
seal. NOTE: This recipe as given makes very little juice. If
desired, the marinade and sugar may be doubled.
----- Original Message -----
From: Barbara
To: phaedrus
Sent: Saturday, September 18, 2004 8:25 PM
Subject: Looking for a receipe
> hey...... do you have a receipe for the japanese mustard sause served in
> myobi kyoto restaurants? if so, i would love to have it....
>
> thanks,
> barbara in charleston, sc
>
Hello Barbara,
I can't find anything from myobi kyoto, but below is a recipe.
Phaed
Japanese Mustard Sauce
1/4 c. dry mustard
2 tbsp. cold water
3 tbsp. heavy cream
1/4 tbsp. soy sauce
1 tbsp. toasted sesame seeds, crushed
1 tsp. grated lemon rind
Mix mustard with water and cream. Add soy sauce, seeds, and lemon rind. Mix
until smooth. Good for dipping sauce.
More Japanese Steakhouse Recipes
----- Original Message -----
From: Deb
To: phaedrus
Sent: Tuesday, September 21, 2004 8:20 PM
Subject: Italian Meatballs
> Dear Phaedrus,
>
>
> Okay, here's one for you. I watched an episode of "Tyler's
> Ultimate" on Food Network. He was featuring meatballs. As I am sure you
> know, he visits several places to get their recipes and then goes home to
> do his own. The recipe I would like to replicate is one that had medium
> sized meatballs with fresh mozzarella inserted inside the meat Once browned
> they had marinara sauce poured over and baked. The marinara sauce in no
> problem..mine is pretty good. His on the recipe site does not do this
> and the meat is in a much larger size when you make it into balls. Can you
> find something like this? Since I just sent "Flora's Fudge" perhaps you owe me
> one!
>
> Your site is wonderful.I check in everyday..just in case!
> Thank you so much!
>
> Your friend, Deb
Hi Deb,
I found three recipes from that episode of "Tyler's Ultimate". The one below
is the only one that had mozzarella inserted into the meatballs. Hope this is it.
Happy to be able to repay you if it is.
Phaed
Polpette Napoletane
2 slices stale white bread, crusts removed
1 cup milk
1 small bunch flat-leaf parsley, finely chopped
1 clove garlic, finely chopped
9 ounces minced beef and pork, equal amounts
2 fresh eggs
2 ounces pecorino, grated
Salt and freshly ground black pepper
1 buffalo mozzarella, drained and chopped into little pieces
Unseasoned bread crumbs
Extra-virgin olive oil, for frying
Tomato sauce, recipe follows
Put the bread in a small mixing bowl, cover with milk, and leave to soak.
Chop the parsley and garlic together. Put meat into a large mixing bowl.
Squeeze the milk out of the bread and add to meat. Add parsley and garlic.
Use your hands to mix the ingredients. Break eggs into the mixture to bind
it. Keep mixing. Add the pecorino. Season with salt and freshly ground black
pepper. Shape meatballs by hand, make a hole in the top and insert a small
piece of mozzarella. Cover it up and pat meatball into shape. Roll them in
bread crumbs. Pour olive oil into a frying pan and when it's really hot, fry
the meatballs for 5 minutes, or until they have formed a crust. Then turn
over. When golden brown and crusty on both sides remove the meatballs from
the pan and drain on paper towels.
Add the meatballs to the tomato sauce, cover and cook very slowly on low
heat for 45 minutes, until the sauce is reduced by half.
Tomato sauce:
Extra-virgin olive oil
1 clove garlic
3 (12-ounce) tins peeled cherry tomatoes
Pour enough oil into a saucepan to cover the surface. Add garlic and 3 tins
of tomatoes, mashing them slightly. Boil the sauce for 5 minutes and simmer
for another 3 minutes.
*Cook's Note: I find that tinned tomatoes are better for a sauce that needs
cooking for a long time. Fresh tomatoes are good if one is not cooking them
for a long time.
Yield: 6 servings
Cooking Time: 8 minutes
----- Original Message -----
From: "michael"
To: phaedrus
Sent: Friday, June 18, 2004 6:07 AM
Subject: Homemade Pancetta
Great site,I tried to find a recipe in your archives and also at
italianfoods.com ,but I was not able to. Could you please help?
Regards Mick
Australia.
Hello Mick,
I found the below recipe in several places on the web. I can't vouch for it,
but it looks appropriate.
Phaed
Pancetta
1 pork belly-skin on, about 10 pounds
1/2 cup salt
2 teaspoons Prague powder #1 (NaNO2)
2 Tbs white pepper
2 Tbs mace
2 Tbs garlic, powdered
2 Tbs dextrose
5 juniper berries
Mix salt, sugar, juniper berries and cure--pulverize in spice grinder and
divided mixture in half.
Add pepper, mace and garlic to one of the divided mixtures.
Dust the meat side of the belly with the salt cure (without the spices).
Using latex gloves, rub the curing mixture vigorously into the meat.
Place the belly in a large plastic bag, secure the open end, and refrigerate
at 37 degrees F for 4 days.
After 4 days remove the belly from the bag and rub in the remaining curing
mixture (with the spices) and refrigerate for an additional 4 days at 37
degrees F.
Remove belly from bag, and soak in cool water for 20 minutes to remove
excess surface salts.
Attach a bacon hook to one end of the belly and air dry at 55 degrees F for
2 days.
Soak two 5-inch fibrous casing in water for about an hour and a half.
Remove the skin from the belly and square off the meat. Divide the belly in
two.
Roll each belly piece into a tight roll and place in the casing. Note: I
found that slicing the casing along its length allowed me to get a "tight
fit" when I roll up the pancetta. Tie the pancetta with sausage twine around
the circumference every 1/2 inch or so to make a neat firm log.
Hang for 10 days at 55 degrees F and 50% relative humidity. Refrigerate and
use any time after this date.
From: Anne
To: phaedrus
Subject: Your Puzzlers
Date: Thursday, September 23, 2004 5:05 PM
Dear Phaed,
I found your website today and its wonderful. I noticed that you were
looking for "school cafeteria" recipes (cakes, cookies or bars) and I have one for
you that is an excellent recipe. I hope that you can use it. I found this
recipe on the WEB several years ago and have enjoyed this coffee cake since
then.
All my best to you,
Anne
Los Angeles
1959 City School Sour Cream Coffee Cake
Yield: 8 Servings
--------------------------L.A. Times Food Section--------------------------
1 1/2 c Cake flour
1/2 c Flour
1 ts Baking soda
1 ts Baking powder
1/2 c Butter
1 c Sugar
1 Egg, lightly beaten
1 ts Vanilla
1 c Sour cream
----------------------------------Topping----------------------------------
1/4 c Flour
3/4 c Brown sugar; packed
1/4 ts Salt
1 c Chopped walnuts
1/4 c Butter
All ingredients should be at room temperature. In bowl mix together
flours, soda and baking powder.
In another bowl cream together butter with sugar until fluffy and light.
Add egg and vanilla and mix well. Add half of dry ingredients, mixing just
until flour is blended. Blend in sour cream, then remaining dry
ingredients.
Spread half of batter lightly into a 10-inch tube pan. Sprinkle with half
of Topping and spread with remaining batter. Sprinkle with remaining
Topping. Bake at 350 degrees 40 to 45 minutes.
TOPPING: Mix together flour, sugar, salt and nuts. Add butter in small
pieces. Rub in by hand until mixture is crumbly. Be careful not to overmix.
Each serving contains about: 580 calories; 331 mg sodium; 85 mg
cholesterol; 34 grams fat; 66 grams carbohydrates; 7 grams protein; .77 gram
fiber.
- Los Angeles Unified School District
More School Cafeteria Recipes
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