Custom Search

2003

TODAY's CASES:

Hu Tieu My Tho

----- Original Message ----- 
From: Bob
To: phaedrus
Sent: Tuesday, September 23, 2003 8:11 AM
Subject: Re: Vietnamese Recipes

> Dear Uncle Phaedrus:
> Thank you for your interest and prompt reply. It sure is appreciated. 
> If you have the recipe, in the Vietnamese language, for the Banh Tie 
> I sure would like to obtain it.  I may be able to get my friend to 
> translate it for me, my wife to prepare it, and we can all enjoy this 
> sesame bun like item.
>
> As for the Hu Tieu (soup) supposedly peculiar to My Tho, Vietnam, it 
> would be nice if you found it. It appears my original message had some 
> spelling errors or altered in transmission.  Thank You for your great 
> service and helpfulness.  Bob
>

Hello Bob,

The Banh Tieu recipe in Vietnamese is here:
Banh Tieu

I could not copy it to an e-mail. The Vietnamese characters would not copy correctly.

There are links to three My Tho noodles soups recipes below. You cannot make them correctly without authentic My Tho noodles. These secret recipe rice noodles may be difficult to obtain. No one outside the province makes them.

My Tho noodles with roast pork

My Tho Seafood Noodle Soup

My Tho chicken noodle soup

Phaed

Brigittine Monks' Fudge

----- Original Message ----- 
From: "Kim" 
To: phaedrus
Sent: Wednesday, September 24, 2003 2:45 AM
Subject: fudge

> i had a recipe at least 20 years ago from People magazine for the best
> fudge, it was from some monestary in California,can't find it  pplease
> help!
>

Hello Kim,

See the recipe below. Also see:
Chocolate of the Month Club

Phaed 

The Brigittine Monks' Fudge

4 1/2 c. sugar
13 oz. evaporated milk
9 oz. semi-sweet chocolate chips
9 oz. bittersweet chocolate chips
7 oz. marshmallow cream
1/2 lb. of butter
1 tbsp. vanilla
2 c. chopped walnuts
Bring sugar and milk to a boil, cook exactly 6 minutes over medium heat.
Remove from stove and add remaining ingredients. Beat mixture until firm.
Pour into a buttered 9 x 13 inch baking pan. Cool to room temperature. Store
overnight in refrigerator.

Pumpkin Liqueur

----- Original Message ----- 
From: "kim" 
To: phaedrus
Sent: Tuesday, September 23, 2003 9:13 PM
Subject: Pumpkin Martini

Hi~
I'm having a Halloween party and wanted to serve pumpkin martinis.  One of
the ingredients is a pumpkin liqueur.  I saw a recipe where you could make
your own pumpkin liqueur, but I would much prefer to purchase.  Do you know
if it can be bought?  If so, where?  Online, etc....  Thank you so much.

Kim

Hello Kim,

Pumpkin liqueur is given as a cocktail ingredient in many bartending guides, so it must be sold somewhere.

I could not find a source for it online. It's most likely a seasonal item. Check with your local liquor stores. If they don't have it, they might be able to get it for you.

The recipe for making your own is below.

Phaed 

Pumpkin Liqueur

Recipe By : How to Make Liqueurs, R.M. Bryne

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Pumpkin
1 Lemon -- juice and rind
25 fluid ounces Rum
6 ounces Sugar -- -for each 16 fluid o

Cut pumpkin into small pieces; add the juice and rind of the lemon and bring
to the boil. Simmer until pumpkin is soft. Rub through a sieve and measure the
juice. Add the rum and sugar. Cover well and let stand for 1 week. Filter
carefully and bottle.

Sentimental Journey

----- Original Message ----- 
From: "paul" 
To: phaedrus
Sent: Wednesday, September 24, 2003 3:58 PM

> One of my most favorite movies through the years has been Sentimental
> Journey , starring Maureen O' Hara , & John Payne , made in the 1940's .
> I have checked in all the video stores in my area , with no results .
> I'm hoping you can help me out . My main objective is to be able to
> purchase a video of that movie . Thanking you in advance , Paul !!
>

Hello Paul,

Well, I couldn't find it for sale, but this website - "Rare VHS" - says that:
"we can locate almost any hard to find old VHS tapes from the 1930s, 1940s and 1950s and SILENT films"
Rare VHS

Give 'em a shot at it.

Phaed

Tomato Basil Cheese Tart

----- Original Message ----- 
From: Jackie
To: 
Sent: Tuesday, September 23, 2003 3:56 PM
Subject: magazine recipe

> i am looking for a recipe for a tomato basil tart. i found it in a better
> homes and gardens magazine in the recipe section. it was a pastry crust
> motz cheese tomatoes and the top was a mixture of garlic, mayo and more 
> motz cheese, then bake. hope you can help...   
> jackie
>

Hi Jackie,

Could this be it?

phaed 

Tomato,  Basil,  Cheese  Tart

 Ingredients :
 4 lg. (about 2 lbs.) firm ripe tomatoes, sliced 1/3 inch thick
 1 1/2 tsp. salt, plus additional for sprinkling the tomatoes
 1 c. firmly packed fresh basil leaves plus 3 basil sprigs for garnish
 1/2 c. plus 2 tbsp. whole milk ricotta
 2 lg. eggs, beaten lightly
 1/4 lb. whole milk Mozzarella, grated coarse
 1/2 c. grated Parmesan cheese
 Vegetable oil for brushing tomatoes
 1 (9 inch) pie shell, baked

 Preparation :
   Sprinkle tomato slices on both sides with additional salt, let
 drain on paper towel.  In a food processor puree the basil leaves
 with ricotta cheese.  Add eggs, and blend the mixture until
 combined.  Add the remaining 1 1/2 teaspoons salt, the Mozzarella,
 the Parmesan and pepper to taste and blend until just combined.  Pat
 the tomato slices dry with paper towel.  Line bottom of pie shell
 with tomato end pieces and spoon cheese mixture over the end pieces
 smoothing the mixture.  Arrange the remaining tomato slices in 1
 layer - overlapping them slightly.  Brush with oil.  Bake tart in
 preheated 350 degree oven for 40 to 50 minutes.  Let stand for 10
 minutes.  Garnish with basil sprig.  Serve tart hot or at room
 temperature.

""

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus