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----- Original Message -----
From: Stephanie
To: phaedrus
Sent: Saturday, November 23, 2002 1:14 PM
Subject: Brussel Sprouts
Hi,
Hope all is well with you. I am looking for a recipe for blanched
Brussel Sprouts baked with cream and parmesan chase.
Happy Thanksgiving.
Stephanie
Hi Stephanie,
Happy Thanksgiving to you, too.
The below recipe is the closest that I could find to what you describe.
Phaed
Brussels Sprouts Gratin
2/3 cup heavy or whipping cream
2/3 cup milk
1 oz parmesan cheese, grated
1 lb. brussels sprouts, thinly, sliced, and, lightly, blanched
1 tbsp butter
1 garlic, clove, finely, chopped
salt, to taste
freshly ground pepper, to taste
1 onion, thinly, sliced
1/4 cup smoked bacon, lardons
Directions:
Preheat oven to 300 degrees Fahrenheit.
Melt the butter over a medium heat in a medium sauté pan and
cook the onions but do not allow them to brown.
In a separate pan, cook the lardons over a medium heat to render
the fat.
Butter a shallow ovenproof dish. Blend together the cream, milk,
Parmesan cheese and seasoning in a large bowl with a spoon. Mix
the blanched Brussels sprouts, onions and bacon, tossing them
together with the garlic, a little seasoning and grated nutmeg.
Place the mixture into the bottom of the ovenproof dish and cover
with the cream mixture. Cover the dish loosely with wax paper and
bake for approximately 1 hour. Halfway through cooking, remove the
paper and press the sprouts under the liquid in the dish.
Return to the oven and brown.
----- Original Message -----
From: Dave
To: phaedrus
Sent: Saturday, November 23, 2002 9:47 AM
Subject: carrot soup with crystallized ginger
I am searching for a creamy carrot soup recipe that calls for
cooked white rice as the thickening agent and incorporates
crystallized ginger in the recipe. I have misplaced the one
I had. I am particularly interested in using the crystallized
ginger as I finally found some; and, for the distinctive flavor
it imparts. Can you help?
Thanks!
Dave
Hello Dave,
I cannot find the exact recipe that you seek. The first recipe
below is the only one that I found that has both rice and ginger,
but it is a curry and has fresh ginger rather than crystallized.
Below it are three carrot soup recipes that have crystallized ginger,
but no rice.
Phaed
CURRIED CARROT SOUP WITH CHARDONNAY
Ingredients :
1 tbsp. unsalted butter
6 carrots, coarsely chopped
1 celery stalk, coarsely chopped
1/2 lg. onion, coarsely chopped
1 clove garlic, pressed or minced
1/2 c. Chardonnay
Salt & freshly ground black pepper
2 tbsp. thinly stick fresh chives or fresh tarragon
1 1/2 tbsp. curry powder
1 tsp. minced fresh ginger
1/3 c. long grain white rice
6 1/2 c. homemade vegetable broth or 4 cans (14 1/2 oz. each) reduced salt chicken broth
Yogurt (optional)
Preparation :
In a 3-4 quart pan over medium-high heat. Combine butter,
carrots, celery, onion and garlic. Cover and cook, stirring often
until onions turn soft and clear, about 5 minutes. Add curry
powder, ginger and rice, stirring for 1 minute. Pour broth over
mixture and bring to a boil. Reduce heat and simmer, covered, until
rice is tender to bite, 20-25 minutes. In a blender or food
processor, whirl soup, a portion at a time, until shortly pureed.
Return to pan and add Chardonnay. Stir over medium heat until hot.
Season to taste with salt and pepper. Ladle into warmed soup bowls.
Garnish with yogurt and chives; makes 6-8 servings as a light
supper entree. Accompany with a salad and Chardonnay.
Approximately 110 calories.
----------------------------------
Ginger Carrot Soup
1 Tb. Olive oil
2 large yellow onions, chopped (2 cups)
1 pound carrots, cut in chunks
2 cups low-fat chicken broth
2 Tbs. Crystallized ginger, minced
1 tsp. Cinnamon
1-1/2 cups orange juice
1/2 cup fat-free half-and-half
Chives for garnish
In a large pot, sauté onions in olive oil until soft. Add
carrots, broth, ginger and cinnamon. Simmer until carrots
are thoroughly cooked, 30-40 minutes. Transfer to a blender
or food processor and process until smooth. Stir in juice and
half-and-half. Serve warm or chilled, garnished with snippets
of chives.
-------------------------------------
Curried Carrot Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup onion -- chopped
1 teaspoon fresh ginger root -- minced
1 teaspoon curry powder
3 cups carrot -- scraped and diced
21 ounces low sodium chicken broth -- undiluted
1 cup orange juice
Coat a Dutch oven with cooking spray; place over med.-high heat
until hot. Add onion and ginger; saute until tender. Add curry
powder; saute 1 minute. Stir in diced carrot, broth, and orange
juice; cover and cook over medium heat 40 minutes or until carrot
is tender. Remove from heat.
Pour carrot mixture into container of an electric blender or food
processor and process until smooth. Ladle soup into individual bowls,
garnish with shredded carrot if desired.
-------------------------------------------
Ginger-Vanilla and Carrot Soup
This is a wonderful way to "eat your carrots" -- and enjoy them.
Ingredients:
1 medium onion, finely chopped
2 tablespoons olive oil
6 cups peeled carrots, coarsely chopped
5 to 6 cups chicken or vegetable stock
1/4 teaspoon ground cinnamon
2 tablespoons finely chopped crystallized ginger
1 teaspoon pure vanilla extract
1/4 cup light or regular sour cream, or more
Instructions:
Heal oil in a 3-4 quart saucepan over medium heat. Stir in onion
and cook for 3 - 5 minutes. Add carrots and stir to coat with oil
and onions. Add stock, reduce heat, cover pan, and simmer until
carrots are tender. Remove from heat and cool slightly.
Run ingredients through blender or food processor until well pureed.
Add sour cream, vanilla, and ginger, and mix well or run through
processor again. If soup is too thick, add more stock until it
reaches the desired thickness. Adjust seasonings to taste.
This soup is good hot or cold. Garnish with more sour cream, herbs,
or another sprinkle of crystallized ginger.
----- Original Message -----
From: Robyn
To: phaedrus
Sent: Saturday, November 23, 2002 2:47 PM
Subject: Thanks!
> I wrote to you for some egg free recipes and wanted to say thanks
> for time and effort. The links are great and would like to ask you
> for one more thing if you dont mind...I am also looking for "egg
> subsitutes" to be used in my baking and cooking... any help would
> be greatly appreciated as well... Love your site....have shown some
> friends as well...thanks again ,Robyn
Hello Robyn,
Below are all the egg substitution tips that I could find.
Phaed
A. If the recipe calls for 1 egg, typically it serves as a binder.
In this case, almost any egg substitute will work. Some possibilities
(for one egg substitution) include the following.
1 tablespoon ground flaxseed plus 3 tablespoons warm water.
1 tablespoon unflavored, unsweetened gelatin plus 3 tablespoons
warm water.
1/4 cup ground soft tofu.
3 tablespoons pureed fruit.
B. If the recipe uses 2-3 eggs or more, the eggs provide leavening.
Several good substitutes (for EACH egg) include:
1 heaping tablespoon Ener-G Food Egg Replacer® plus 2 tablespoons
warm water.
1 heaping tablespoon baking powder, 1 tablespoon oil plus 1
tablespoon warm water.
1 heaping tablespoon baking powder, 1 tablespoon cider or apple
vinegar plus 1 tablespoon warm water.
Other Egg Substitutes:
1 large egg = 1 heaping tablespoon soy flour PLUS 1 tablespoon water;
OR 2 tablespoons liquid + 2 tablespoons flour + 1/2 tablespoon
shortening + 1/2 teaspoon baking powder. Add one or two drops of yellow
food coloring if desired. Mix and add to your recipe. They don't work
well in cheesecakes;
OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer --
available from the health food store -- plus 2 tablespoons water for
each egg called for in recipe.);
OR egg whites (Substitute 2 egg whites for each whole egg. This
substitution may make baked goods less tender. To compensate, try
adding 1 teaspoon of oil per egg called for in recipe.);
OR flaxmeal (Make flaxmeal by grinding it in a blender until it has
the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8
teaspoon baking powder plus 3 tablespoons water for each egg called
for in recipe;
OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons
water for each egg called for in recipe;
OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg
called for in recipe. Remember, mayo contains egg whites.);
OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4
teaspoon baking powder for each egg.);
OR tofu (Substitute 1/4 cup soft silken tofu for each egg.)
----- Original Message -----
From: deborah
To: phaedrus
Sent: Saturday, November 23, 2002 12:48 PM
Subject: A Receipe called Reindeer food
I am looking for a receipe I made several years ago called reindeer food.
I know it had M & M's, nuts, pretzels, and other things I can't remember
with white almond bark poured over it and you broke it up into pieces.
My kids and grandkids enjoyed it and liked leaving it out that night.
I enjoyed the treat after the toys were set. Can you please help me?
I am
Anxiously awaiting.
Deborah
Hi Deborah,
I can't find such a recipe with almond bark, just chocolate. The below two are the only edible reindeer food recipes that I can locate.
Phaed
Reindeer Food
Materials Needed:
6 cups Crispix cereal
1 cup peanut butter
12 oz chocolate chips
Powdered sugar (1/2 cup or more to taste)
Instructions:
Melt chocolate chips on low. Once melted, add peanut butter, mixing
well. Once a little cool, pour over Crispix cereal. (Pretty much the
same idea as rice krispie treats, but different ingredients)(You can
also mix rasins, peanuts, pretzels, or M & M's with the cereal). Let
sit for about 5 minutes and put the mixture into a ziploc bag that
contains the powered sugar and shake to cover the cereal.
---------------------------------
Arctic Reindeer Food
1 pound pecan halves or 3-1/2 cups mixed nuts (almonds, pecans, walnuts)
2 egg whites
1 cup sugar
pinch of salt
1/2 cup butter or margarine
1 12 ounce bag white chocolate morsels
Lightly toast nuts in 325 degree oven. Beat egg whites and salt until
soft peaks form. Then add sugar and beat until stiff. Fold nuts into
meringue. Melt butter in 15 1/2 x 10 1/2 pan; spread nuts over butter.
Bake at 325 degrees for about 30 minutes, stirring every 10 minutes or
until nuts are coated with a brown covering and no butter remains. Melt
chocolate morsels and coat cooled nuts with melted chocolate. Spread on
waxed paper to harden.
From: Victoria
To: phaedrus
Subject: Women's Day Fruitcake recipe
Date: Saturday, November 23, 2002 10:55 AM
Hi Phaed,
I happen to have the Women's Day Encyclopedia of Cookery. Below is the
Dark Fruit Cake Recipe. The set is pretty amazing with many articles
contributed by James Beard and other culinary luminaries of the time.
Thanks again for all your work on this terrific site.
Victoria
Dark Fruitcake
1 box (15 ounces) seedless raisins
1 box (11 ounces) golden raisins
3/4 pound citron
1/2 pound each candied cherried, lemon and orange rind
1/4 pound candied pineapple
2 cups coarsely chopped walnuts or pecans
2 1/4 cups sifted all purpose flour
1 cup shortening
1 cup sugar
1/2 cup molasses
5 eggs, slightly beaten
3/4 teaspoon salt
1/2 teaspoon soda
1 1/2 teaspoons cinnamon
1/2 teasponn each cloves and mace
1/2 cup fruit juice
1 cup jam or preserves
Glaze
Candied pineapple, cherries, and angelica or citron for decorating
Force fruits through coarse blade of food chopper. Add nuts, and mix in
1 1/2 cups flour. Cream shortening until fluffy. Gradually add sugar and
molasses. Beat in eggs; add remaining flour, sifted with salt, soda and
spices; mix well. Stir in fruit and nuts, fruit juice and jam. Turn into
2 deep 9-inch tube pans, greased and wax-paper-lined. Bake in preheated
slow oven (275 degrees F) for about 3 1/2 hours. Cool slightly; remove
from pan, and peel off paper. Cool. Spread glaze over the cake, and
decorate with candied pineapple, cherries and angelica.
Glaze
Bring to a boil 1/2 cup light corn syrup and 1/4 cup water. Cool. Makes
2/3 cup.
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