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----- Original Message -----
From: Nancy
To: phaedrus
Sent: Sunday, October 12, 2003 6:22 PM
Subject: Vienamese Pho
> Once again I need your expert help!! Several years ago,there was a recipe
> with a picture(a great help for serving) for a soup called vienamese pho
> in saveur magazine. I saved it for what I thought was forever and now I
> can't find it.
>
> It was made with a stock from ox tails and oriental seasoning and then
> this was poured over rice noodles and raw beef tenderloin.
>
> I'm desperate! I plan to serve it at a gala dinner this week.
>
> Thank You,
>
> Nancy
>
Below are four Pho recipes. These are the recipes from Saveur that I could find:
Pho-Bac
Pho-Bo
And here's a chicken version:
Pho-Ga
Phaed
Vietnamese Pho
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Beef bones with marrow
5 lb Oxtails
1 lb Flank steak
2 lg Onions -- unpeeled, halved,and studded with 8 cloves
3 Shallots -- unpeeled
2 oz Piece ginger -- unpeeled
8 Star anise
1 Cinnamon stick
4 md Parsnips cut in 2-inch chunks
2 ts Salt
1 lb Beef sirloin
2 Scallions -- thinly sliced
1 tb Cilantro -- chopped
2 md Onions -- thinly sliced
1/4 c Hot chili sauce
1 lb Rice noodles 1/4-inch wide
-(or banh pho)
1/2 c Nuoc mam (Vietnamese fish
-sauce)
Black pepper -- freshly grnd.
2 c Fresh bean sprouts
2 Fresh chili peppers -- sliced
2 Limes cut in wedges
1 bn Fresh mint
1 bn Fresh Asian or regular basil
Soak bone overnight in cold water. Place bones,
oxtails and flank steak in a large stock pot. Add
water to cover and bring to a boil. Cook 10 minutes,
drain and rinse pot and bones. Return bones to pot,
add 6 quarts water and bring to a boil. Skim surface
of scum and fat. Stir bones at bottom from time to
time. Add 3 more quarts water, bring to a boil again
and skim scum. Lower heat and let simmer. Char
clove-studded onions, shallots, and ginger under a
broiler until they release their fragrant odors. Tie
charred vegetables, star anise, and cinnamon stick in
a thick, dampened cheesecloth. Put it in stock with
parsnips and salt. Simmer for 1 hour. Remove flank
steak and continue simmering broth, uncovered pot, for
4-5 hours. Add more water if level goes below bones.
Meanwhile, slice beef sirloin against grain into
paper-thin slices, about 2-by-2 inches. Slice flank
steak the same way. Set aside. In a small bowl,
combine scallions, cilantro, and half the sliced
onions. Place remaining onions in another bowl and
mix in hot chili sauce. Soak rice noodles in warm
water for 30 minutes. Drain and set aside.
When broth is ready, discard bones. Strain broth
through a colander lined with a double layer of damp
cheesecloth into a clean pot. Add fish sauce and
bring to a boil. Reduce heat to simmer. In another
pot, bring 4 quarts of water to a boil. Add noodles
and drain immediately. Do not overcook noodles.
Divide among 4 large soup bowls. Top noodles with
sliced meats. Bring broth to a rolling boil, then
ladle into soup bowls. Garnish with scallions mixture
and black pepper. Serve the onions in hot chili sauce
and remaining ingredients on the side to add as
desired. Also, you can add Hoisin sauce as a dip.
Serves 4.
Source: "The foods of Vietnam" by Nicole Routhier
(Stewart, Tabori & Chang)
-----------------------------
Vietnamese Beef, Rice Noodle Soup
Ingredients:
4 lbs. of beef marrow bones (sawed into smaller pieces)
1 oxtail (also sawed into small pieces)
2 lbs. of lean filet mignon (ask the butcher to cut it into paper thin cross
sectional slices)
3 lbs. of beef brisket or stewing beef
2 packages of dried flat rice noodles (banh pho)
2 large white onions
4-inch piece of fresh ginger root
2 whole star anises
2- inch cinnamon stick
scallions, cilantro, fresh basil, lime
1 teaspoon salt, 1 teaspoon sugar
pepper, hoisin sauce, spiracha chili sauce
Cooking Directions:
Broth Preparation
Wash bones thoroughly with warm water.
Fill a 15-qt pot with approximately 5 to 6 quarts of water.
Add bones to boiling water and cook until foam starts to appear on surface
of water.
Remove pot from heat; discard water, and drain bones of liquid.
Fill pot with fresh water and bring water to a boil.
Keep removing the foam that rises to the top for the next 15 minutes.
Reduce heat and cook bones and beef brisket on low heat.
Roast 1 onion and ginger over stovetop for 10 minutes or in oven for 30
minutes or until they turn brown.
Add onion, ginger, cinnamon, star anises, salt and sugar into the soup pot.
Cook on low heat with pot covered until bones are soft, approximately 2.5
hours.
Add salt and sugar to taste.
Strain broth to remove bones and beef briskets.
Slice onions, scallions and cilantro into thin slices.
Noodle Preparation
Bring water to a boil in a large soup pot (2qt size).
Add 1 package of noodles.
Add a pinch of salt.
Cook until noodles are white, soft and chewy. Cooking time will depend on
the brand of noodles.
Drain noodles in strainer and let noodles dry.
Assembly
In a large soup bowl, place in order: bean sprouts, noodles, raw beef
slices, fresh scallions, cilantro, and sliced onions.
Pour boiling broth over all ingredients in bowl. The boiling broth should
cook the raw beef.
Add lime juice, hoisin sauce, spiracha chili sauce, fish sauce, fresh basil
and thorny cilantro ngo gai as desired.
Stir to mix all ingredients in bowl.
-------------------------------
Vietnamese Pho
Recipe
I. Ingredients
2 pound beef soup bone
1 pound round bottom beef
1 clove of hoa hoi (found in Asian food markets)
1 clove minced garlic
1 teaspoon of salt
1 teaspoon granulated sugar
1/4 teaspoon of M.S.G.
1 whole yellow onion
1/4 teaspoon of black pepper
1 dime sized sliver of ginger
4 teaspoons of fish sauce
II. Beef based soup
Place a half gallon of water into a pot and heat at high until boiling. Then
put in the 2 pound soup bone in the water. Then put all the other
ingredients in.
III. Ingredients for noodle portion
16 ounces of Vermicelli rice noodles
(seasonings)
Hoisin sauce
I lemon slice per serving
1 chopped green onion
1 chopped red pepper
IV. Serving and Garnishing
Place proper amount of boiled noodles into a bowl. Then add hot broth to the
bowl of noodles. Also place a few slices of cooked round bottom beef into
served bowl. After served, depending on the persons taste add their favored
seasonings.
------------------------------------
Pho
5 lb Beef bones with marrow
5 lb Oxtails
1 lb Flank steak
2 large Onions -- unpeeled, halved,-and studded
with 8 cloves
3 Shallots -- unpeeled
2 oz Piece ginger -- unpeeled
8 Star anise
1 Cinnamon stick
4 med Parsnips cut in 2-inch-chunks
2 tsp Salt
1 lb Beef sirloin
2 Scallions -- thinly sliced
1 Tbsp Cilantro -- chopped
2 med Onions -- thinly sliced
1/4 cup Hot chili sauce
1 lb Rice noodles 1/4-inch wide-(or banh pho)
1/2 cup Nuoc mam (Vietnamese fish-sauce)
Black pepper -- freshly ground.
2 cup Fresh bean sprouts
2 Fresh chili peppers -- sliced
2 Limes cut in wedges
1 bunch Fresh mint
1 bunch Fresh Asian or regular basil
Soak bone overnight in cold water. Place bones, oxtails and flank steak in
a large stock pot. Add water to cover and bring to a boil. Cook 10 minutes,
drain and rinse pot and bones. Return bones to pot, add 6 quarts water and bring
to a boil. Skim surface of scum and fat. Stir bones at bottom fro Meanwhile,
slice beef sirloin against grain into paper-thin slices, about 2-by-2 inches.
Slice flank steak the same way. Set aside. In a small bowl, combine scallions,
cilantro, and half the sliced onions. Place remaining onions in another
bowl and mix in hot chili sauce. Soak rice noodles in war When broth is ready,
discard bones. Strain broth through a colander lined with a double layer of
damp cheesecloth into a clean pot. Add fish sauce and bring to a boil.
Reduce heat to simmer. In another pot, bring 4 quarts of water to a boil.
Add noodles and drain immediately. Do not overcook noodles Serves 4.
----- Original Message -----
From: "Jeanette"
To: phaedrus
Sent: Monday, October 13, 2003 6:08 AM
Subject: Siciliana sauce
> I'm just back from Sicily and loved their Salsa Siciliana for pasta but we
> can't find a recipe. Can you please help
> thanks
> Jeanette
>
Hello Jeanette,
See below.
Phaed
Siciliana sauce for pasta
A perfect sauce for pasta......a favorite with spaghetti
10 anchovies
1 cup black olive, pitted and chopped
1 tablespoon caper
1/3 cup olive oil
2 onions, chopped
1 small eggplant, peeled and chopped
1 red pepper, chopped
5 cloves garlic, chopped
2 cans tomatoes (with the juice)
2 teaspoons sugar
1/4 cup red wine
1 cup fresh basil, chopped
1 pinch red pepper flakes
1 tablespoon tomato paste
1/4 cup fresh parsley
salt and pepper
1. In a deep pot, heat oil over medium-high heat.
2. Add onions, eggplant and red pepper.
3. Cook until eggplant is soft.
4. Add garlic, tomatoes, sugar, wine and pepper flake.
5. Crush tomatoes with a fork.
6. Bring to a boil.
7. Put heat on low and let simmer for 45 minutes.
8. Add anchovies, capers, tomato paste, basilic and parsley.
9. Add salt and pepper, cover and cook 5 minutes more.
----- Original Message -----
From: "Melanie"
To: phaedrus
Sent: Monday, October 13, 2003 7:17 PM
Subject: Cornmeal Dumplings
This sounds terrible, but I need to find a recipe for pork backbone or
neckbones and cornmeal dumplings. I promised a friend I'd do my best to fix
them for him, but haven't been able to find anything but stew recipes. He
says all he remembers is that his mom used some hot pepper in them and they
were wonderful. (Aren't all moms wonderful cooks?)
I really would appreciate any help that you could give me.
Thanks for your time,
Melanie
Hi Melanie,
Well, I don't know much about cornmeal dumplings, and not much about
neckbones, but I grew up eating pork backbone. My mother used to bake it in
aluminum foil. It was some of the tenderest meat I've ever eaten. I don't
have her recipe.
I found one recipe for backbone and cornmeal dumplings, the first one below.
Hoever, it lacks detail. it doesn't tell you how to season and cook the
backbone.
I also found a pork neckbones recipe and several cornmeal dumplings recipe.
Maybe from these recipes you can make a reasonable facsimile for your
friend. Sorry, nothing with peppers.
Phaed
Backbone And Dumplings
2 lbs. backbone
Cook until done. Put cornmeal dumplings in the pot about 15 minutes before
time to serve.
Cornmeal Dumplings:
2 c. corn meal
Salt and pepper to season
Put enough water in corn meal to roll into balls about the size of a
quarter.
--------------------------------------------------------------------------
Southern Neckbones
Ingredients :
10 lbs. fresh pork neck bones
3 qts. water
4 beef or chicken bouillon cubes
2 tsp. salt
1 tsp. black pepper
2 tsp. crushed red pepper
1 tsp. thyme leaves
2 bay leaves
Preparation :
Wash neck bones and place all ingredients in large pot. Cook
until tender and meat is nearly off bone. Use low flame for
cooking. This makes its own gravy.
----------------------------------
Cornmeal Dumplings
Ingredients :
1/3 c. flour
1/4 c. cornmeal
1 tsp. baking powder
Salt & pepper
1 beaten egg white
2 tbsp. milk
1 tbsp. oil
Preparation :
Mix together flour, corn meal, baking powder, salt and pepper.
Combine beaten egg white, milk and oil. Add to flour mixture. Stir
with fork until just combined. Turn crock pot to high, drop
dumplings by teaspoon. Cook for 30 minutes. Do not lift cover.
----------------------------------
Cornmeal Dumplings
Ingredients :
3/4 c. white flour
1/2 c. cornmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. butter
Preparation :
Mix all ingredients well. Drop by spoonsful onto bubbling hot
stew, cover and steam for 15 minutes. This method will turn stew
cloudy, so if you wish to avoid this, you can steam them 15 minutes
in water first. Then add dumplings to stew and simmer for a few
minutes.
----- Original Message -----
From: Joey
To: phaedrus
Sent: Monday, October 13, 2003 2:03 PM
Subject: Need a Macaroni Grill Recipe
> Hello,
> I have searched everywhere but cant find what I am looking for. I am
looking for a recipe for the Spinach Orzo Pasta that is served as a side
dish with the chicken portobello. I am able to order it by itself when I eat
there but I really would like the recipe so I can make here at home. Your
help will be greatly appreciated.
> Thanks,
> Joey.
Hello Joey,
I could not locate a recipe for the spinach orzo by itself, but the entire
recipe, both the chicken portobello and the spinach orzo, is below.
Phaed
Macaroni Grill's Grilled Chicken With Portobello Mushrooms
1 chicken breast - (8 oz)
2 ounces portobello mushrooms
1/2 ounce smoked mozzarella cheese
1 ounce olive oil blend
1/2 ounce chopped garlic
1 ounce diced red bell pepper
2 ounces chicken stock
2 ounces spinach -- julienned
2 ounces rosemary
2 ounces chicken stock
6 ounces prepared orzo
Sea salt -- to taste
Freshly-ground black pepper -- to taste
Cut chicken breast in half, and place skin-side down on the grill. Cross
mark and cook half way. Turn breasts over arrange arrange mushrooms on top
of breasts. Cover the topped breast with a pie tin. This will heat the
mushrooms. In a hot sauté pan, place oil, garlic, peppers, salt and pepper.
Sauté till garlic begins to brown. Add orzo and chicken stock. Sauté 1
minute, stirring to prevent sticking. Add spinach and toss till it begins to
wilt. Place smoked cheese slices over mushrooms. Ladle spinach and orzo
covering top half of plate. Be sure to remove all from pan. Using the same
hot sauté pan, place stock and deglaze over heat. Bring to a boil. Shingle
cooked breast off spinach orzo and top with the sauce.
----- Original Message -----
From: "Joyce"
To: phaedrus
Sent: Monday, October 13, 2003 6:14 PM
Subject: orange julius
> Can you please find the original "Orange Julius receipe for me I would
> appreceiate it.
>
Hello Joyce,
See below for the best clone recipe.
Phaed
Orange Julius®
1 1/4 cups orange juice
1 cup water
3 tablespoons pasteurized egg white or egg substitute
1 teaspoon vanilla extract
1/4 cup sugar
1 1/2 cups ice
Combine all of the ingredients except ice in a blender and blend on high
speed for 15-30 seconds or until the sugar is dissolved. Add the ice and
blend for another 10 to 15 seconds or so, until ice is mostly crushed yet
still a bit coarse.
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