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----- Original Message -----
From: Klaudie
To: phaedrus@hungrybrowser.com
Sent: Tuesday, December 09, 2008 6:43 PM
Subject: czech rohliky
Sir
I have a recipe that does not come the way it tastes
not to much air and not salty
butter
warm water
flour
yeast
milk ( in USA maybe but in Europe usually not )
salt sugar
sometimes eggs and sometimes no depends on recipes
it tastes as crunchy soft as well white bread but it is a roll
thank you
Klaudie
PS: I found many Czech recipes but I cannot find this one even I have a cookbook from
long time ago then Czech Wisconsin cook book and I searched even in Czech
Hello Klaudie,
See below for several recipes.
Phaed
rohlik
Ingredients:
3C (700 mL) of flour (Czech kind is best)
1 tsp. salt
1 egg yolk
1C (235 mL) milk
25 grams of fresh yeast
1 tsp sugar
2 tbsp butter, melted
1 egg, beaten
Crystal salt, caraway seeds, and poppy seeds (optional)
To Prepare:
Heat oven to 175 degrees C (350F)
Mix yeast, half of the milk (at room temp), sugar, and one spoonful of flour in a small bowl.
Combine salt, remaining flour and egg yolk in a large mixing bowl. Add yeast mixture, remaining
milk and melted butter. Work dough until it has a rough, bumpy surface. Cover with a teacloth &
let rise (about 30 mins).
Once risen, roll out the dough about 5 mm thick (3/16 "). Cut into narrow triangles about 20 cm
(8") long, and roll them tightly, starting at the longside and continuining to the tip. (If the
tip starts to pull back, moisten the surface with water and press until set).
Place rolls on baking sheet and let rise again for about 10 mins. Brush with beaten egg. Dust
with crystal salt and caraway or poppy seeds, if desired.
Bake until lightly browned (20-30 mins).
-----------------------------
Rohlíky (po domácku)
recept je urcen pro 5 osob(y)
doba prípravy je cca 1 hodina
Ingredience:
3 hrnky polohrubé mouky (1/4 litru),
1 zloutek,
1 hrnek mléka (1/4 litru),
25 g cerstvých kvasnic,
1 cajová lzicka pískového cukru,
spetka soli,
2 pol. lzíce másla,
hladká mouka na posypání válu,
tuk na vymazání plechu,
1 vejce na potrení,
sul a kmín na posypání rohlíku
Príprava:
Z kvasnic, poloviny vlazného mléka, cukru a 1 lzíce mouky pripravíme kvásek. K osolené
mouce pridáme zloutek, vykynutý kvásek, zbylé mléko a vlahé rozpustené máslo. Vypracujeme
tuzsí testo a zpracováváme je tak dlouho, az se na povrchu tvorí puchýre. Testo prikryjeme
uterkou a necháme vykynout. Z vykynutého testa vyválíme na pomouceném válu obdélník silný
asi 5 mm. Rozdelíme jej na trojúhelníky a ty srolujeme vzdy od sirsí strany ke spicce.
Rohlíky muzeme ohnout do tvaru podkovy. Klademe je na tukem vymazaný plech a necháme je jeste
chvilku vykynout. Pak je potreme rozslehaným vejcem, posypeme hrubsí solí a kmínem (nebo mákem).
Peceme ve vyhráté troube asi 30 minut.
Rohlíky jsou super. Nejlépe je sníst je hned po vychladnutí, nez vám je sní nekdo jiný.
----------------------
Rolls (home made)
The amount for 5 people.
Time to prepare: about 1 hour.
Ingredients:
3 cups of flour (1 cup = 1/4 litre)
1 egg yolk
1 cup of milk
25 g of fresh yeast
1 teaspoonful of caster sugar (i. e. the consistence of sand)
a pinch of salt
2 spoonfuls of butter
fine-milled flour to cover the rolling board
fat to cover the baking sheet
1 egg, salt and caraway
Method:
Mix yeast, half of the milk (lukewarm), sugar and one spoonful of flour. Salt the rest
of flour, add yolk, the yeast-mixture, rest of milk and lukewarm melted butter. Work the
tough dough, until it starts having blisters on the surface. Cover the dough with a teacloth
and let rise.
Put the risen dough on rolling board, create a square about 5 mm thick. Cut it to triangles
and roll them, always from the long side to the tip. If you want, bend the rolls to form a
horseshoe. Place them to the fat-covered sheet and let rise one more moment. Then rub them
with beaten egg, (optionally) cover with some rough salt and caraway (or poppy - no salt then).
Bake in a pre-warmed oven for about 30 minutes.
-----------------------------------------------
Homemade Rohliky
Ingredients:
3 cups of flour
1 teaspoon salt
1 egg yolk
1 cup milk
25 grams of fresh yeast (= 1 and 1/2 package of dry yeast, each weighing 1/4 oz)
1 tsp sugar
2 tbs butter, melted
1 egg, beaten
Crystal salt, caraway and poppy seeds (optional)
To prepare:
. Heat oven to 175° Celsius (350° Fahrenheit)
. Mix yeast, half of the milk (at room temperature), sugar and one spoonful of flour in
a small bowl.
. Combine salt, remaining flour and egg yolk in a large mixing bowl. Add yeast mixture,
remaining milk and melted butter. Work the dough until it has a rough, bumpy surface.
Cover with a teacloth and let rise (about 30 minutes).
. Once risen, roll out the dough about 5 millimeters thick (about 3/16 inch). Cut into
narrow triangles about 20 centimeters (8 inches) long and roll them tightly, starting at
the long side and continuing to the tip. (If the tip starts to pull back, moisten the
surface with water and press until set.)
. Place rolls on a baking sheet and let rise again for about 10 minutes. Brush with beaten
egg. Dust with crystal salt and caraway or poppy seeds, if desired.
. Bake until lightly browned (20-30 minutes).
-----------------------------------------------
Czech Crescent Rolls (Rohlik)
From: Local Breads: Sourdough and Whole Grain Recipes from Europe's Best Artisan Bakers
by Daniel Leader, author of Bread Alone, with Lauren Chattman
Copyright 2007 by Daniel Leader
Allow 9 to 15 minutes kneading time; 1 to 1 1/2 hours to ferment; 30 to 45 minutes to proof;
15 to 20 minutes to bake.
Makes 24 rolls (1.3 oz/37 grams each)
Equipment:
----------------
2 baking sheets
rolling pin
Bench scraper or chef's knife
ruler
pastry brush
Ingredients:
-----------------
1 1/4 cups water, warm (85 to 95 degrees F)
1 tablespoon instant yeast
3 1/4 cups unbleached all-purpose flour
4 tablespoons unsalted butter, softened
1 teaspoon granulated sugar
1 1/2 teaspoons sea salt
Toppings: poppy, sesame, or whole caraway seeds, sea salt
Mix the dough: pour the water into a large mixing bowl or the bowl of a stand mixer.
Add the yeast, flour, butter, sugar, and salt and stir with a wooden spoon just until
a rough dough forms.
Knead the dough: By hand: Lightly dust the counter with flour. Scrape the dough out of
the bowl and knead it with smooth, steady strokes. At first the dough will be gooey because
of the warm butter, but it will soon become more coherent and less sticky. Keep your hands
floured and continue to knead until the dough is very smooth and elastic, 12 to 15 minutes.
(My note: it took me almost 17 minutes to be happy with the texture...)
By machine: Use the dough hook and mix the dough on medium-low speed (4 on a KitchenAid mixer)
until it is very smooth and elastic, 9 to 10 minutes.
Ferment the dough: Transfer the dough to a lightly oiled, clear 2-quart container with a
lid. With masking tape, mark the spot on the container that the dough will reach when it has
doubled in volume. Cover and leave it to rise at room temperature (70 to 75 degrees F) until
it reaches the masking-tape mark, 1 to 1 1/2 hours. It will feel very springy.
Roll out the dough: Lightly oil 2 baking sheets. Stir together the seeds and kosher salt in
a small bowl. Fill another small bowl with water and set it aside. Lightly dust the counter
with flour. Scrape the dough onto the counter. Using a rolling pin, roll the dough into a
rectangle about 8" by 24". Lightly dust the underside and the top of the dough once or twice
as your roll so that it won't stick to the counter or the rolling pin. It will be soft and
stretchy. Lightly cover it with plastic wrap and let it rest for 5 minutes.
Shape the rolls: With the long side of the rectangle facing you, fold the dough in half
lengthwise to mark the center line and then open it up again and lay it flat on the counter.
With a bench scraper or chef's knife, cut along the center line. Keep the pieces side by side.
With a ruler, measure out 4-inch-long portions on the long side of each strip of dough. Cut
the dough at each 4-inch mark. You should have twelve 4-inch-by-4-inch squares. Cut each square
diagonally, so you have 24 triangles. Gently pull the two points of the longest side of one
triangle to stretched side toward the opposite point while gently pulling on the point to
elongate the triangle. Place the rolled dough on the baking sheet, curving the ends inward
to make a crescent shape and making sure that the point is tucked underneath. Repeat with the
remaining dough triangles, placing them in rows on the baking sheets, at least 2 inches apart.
Lightly brush the rolls with water and sprinkle the tops with the seed mixture. Lightly drape
them with plastic wrap.
Proof the rolls: Let the shaped and covered rolls rise at room temperature until they are
pillowy and expanded but the layers are still distinct, 30 to 45 minutes.
Prepare the oven: About 15 minutes before baking, place one oven rack in the top third of
the oven and a second rack in the middle. Heat the oven to 350 degrees F.
Bake the rolls: Remove the plastic wrap and place the baking sheets in the oven. Bake until
the tops are golden, 15 to 20 minutes, switching the rack position of the sheets halfway through
baking.
Cool and store the rolls: Place the baking sheets on wire racks and let stand for 5 minutes.
Serve the rolls warm or at room temperature. Rohlik are best eaten the day they are baked.
Alternately, parbake the rolls: Remove the rolls from the oven when they have risen and their
crusts are set but they are still pale, 10 to 12 minutes. Set the baking sheets on wire racks
and let them cool completely, about 30 minutes. Freeze the rolls in resealable plastic bags.
To finish baking, place the frozen rolls on baking sheets, 2 inches apart, and let them defrost
for 1 hour. Bake in a preheated 350-degree F oven until lightly browned, 5 to 7 minutes. Serve warm.
Variation: To make a multigrain variation, just decrease the amount of all-purpose flour to
2 3/4 cups and add 2 tablespoons each of sunflower seeds and pumpkin seeds and 1 tablespoon of
flax seeds when mixing the dough.
----- Original Message -----
From: Geraldine
To: phaedrus@hungrybrowser.com
Sent: Friday, December 12, 2008 12:03 PM
Subject: (no subject)
I am searching for a recipe for mock pineapple. The recipe I used to have made 6 qt. jars
of mock pineapple made with grated zucchini squash, a #3 cylinder can pineapple juice and I
think vinegar and sugar. After it was canned it needed to age a couple of weeks. Tasted
just like crushed pineapple.
Thank you
Geraldine
Hello Geraldine,
See below for what I found.
Phaed
Mock Pineapple
3 c. sugar
1 1/2 c. lemon juice
1 (46 oz.) can pineapple juice
1 gal. coarsely grated zucchini, peeled and seeded
Simmer for 20 minutes. Pack in pint jars or freeze. (Pint jars must be processed at
10 pounds for 10 minutes.)
-------------------------------
Mock Pineapple
4 qts. ground zucchini
46 oz. pineapple juice
3 c. sugar
1 tsp. yellow food coloring
Bring almost to a boil; simmer 25 minutes. Cool and freeze. Tastes like pineapple.
Use in any recipe calling for crushed pineapple.
----- Original Message -----
From: Cheryl
To: phaedrus@hungrybrowser.com
Sent: Wednesday, December 10, 2008 12:01 PM
Subject: Recipe Request
I am looking for the ingredients that were used to make a Teen Twist sandwich that was offered
by Hot Shoppe restaurants in the 60"s. I used to have one every Friday night when my mom and dad
took me to one in D.C. Hot Shoppes were owned by Marriott and are no longer in business.
The roll was a twisted poppy seed roll with a combination of meats and cheeses that were heated
and served on the roll. I have tried every combination but just can't rlive this sandwich.
Any help will be appreciated.
Cheryl
Hi Cheryl,
The only thing that I can find is on message boards - no formal recipe:
"Teen Twist..Ham (4 oz), Shredded Lettuce, Two Pieces of Tomato, *White American Cheese, and
Tartar Sauce--they said butter on the bread."
"The White American Cheese was melted on the Ham in the Teen Twist. Then they put the ham and
the cheese on that longish white bread bun..spread on the tarter sauce added the lettuce and tomato."
I do know someone who has a copy of the Hot Shoppes cookbook. I asked them to send me the Teen Twist
recipe if it is in that cookbook.
Phaed
Tracy sent the "Teen Twist" recipe from the "Hot Shoppes Cookbook".
Teen Twist:
Ham, Thinly Sliced 4 oz or As Desired
American Cheese - cut in half lengthwise 1 Slice,
Tomato Slice 2 each
Lettuce, shredded As Needed
Tartar Sauce 1 Tablespoon
Oleo Margarine, softened As Needed
Twist Roll, sliced lengthwise 1 each
------------------------------------------------------------
Yield: 1 serving
Preparation:
1. Spread both sides of sliced roll with softened oleo margarine.
2. Place the two halves of American cheese on bottom half of roll, covering as much of roll as possible.
3. Separate thinly sliced ham and place on top of cheese, covering as much of the cheese as possible
and fluffing to build full volume.
4. Place sandwich on grill with ham touching the surface of a grill or frying pan. Place top half of
roll on grill.
5. Heat until ham is hot.
6. Remove from heat and top ham with 2 slices of tomato. Cover with shredded lettuce.
7. Spread 1 tablespoon of tartar sauce on the top half of the grilled roll and place on top of
the sandwich.
8. Cut in half diagonally and serve as desired.
More Hot Shoppes Recipes
----- Original Message -----
From: Debi
To: phaedrus@hungrybrowser.com
Sent: Monday, December 08, 2008 4:35 PM
Subject: kurt vonagut writer
from here to timbucktoo. one of the authors first books. i would love to read it thank you
debbie
Hi Debbie,
I believe you mean "Between Time and Timbuktu" by Kurt Vonnegut. It's rare. There are a couple of
used copies for sale at Amazon.com but they're expensive. There might be one for sale at E-Bay.
Phaed
----- Original Message -----
From: Fiona
To: phaedrus@hungrybrowser.com
Sent: Thursday, December 11, 2008 8:46 PM
Subject: Valdostan Hot Chocolate
I visit the Aosta Valley in the Italian Alps pretty often, and while I'm there I always get
a cup of the incredible hot chocolate they seem to make in every cafe in the town of Aosta.
I'm not sure how widespread this recipe is, but it makes for a really, really thick, almost
pudding-like chocolate drink, and I'm pretty sure it's a very local recipe. It actually does
taste just like chocolate pudding, and when I look over the counter I can see a sort of automatic
churning machine stirring the hot chocolate. Not sure if any of that helps, but I would love to
find the recipe for that kind of really thick, really incredible sort of Alpine hot chocolate-
it's pretty unique and I haven't found a cup like it anywhere else in the world! Any help you
can give would be so much appreciated.
Thanks!
Fiona
Hello Fiona,
Sorry, I cannot find any recipes from the Valle d'Aosta. Below are a couple of Italian hot
chocolate recipes.
Phaed
Artusi-inspired Hot Chocolate
3 ounces bittersweet chocolate (use the finest quality available)
1 cup water
2-3 tablespoons unsweetened whipped cream
In the top of a double boiler over boiling water melt 3 ounces of bittersweet chocolate in
1 cup of water. Pour into a blender and whip for 30 seconds (or use an emersion mixer).
Return mixture to double boiler and heat to desired temperature. Pour into a large cup and
top with whipped cream.
-----------------------------
Nun's Revenge
Ingredients
1/2 cup half-and-half, plus
2 tablespoons half-and-half
1 teaspoon arrowroot
1 tablespoon sugar
2 ounces bittersweet chocolate, chopped (at least 70 percent cacao)
2-4 slices orange zest (to garnish)
Directions
1 In a small bowl, combine 2 tablespoons of the half-and-half with the arrowroot, whisking until smooth.
2 Place the remaining 1/2 cup of half-and-half in a small saucepan over medium heat.
3 Bring to a simmer and when the half-and-half begins to bubble around the edges, whisk in the sugar.
4 Whisk in the arrowroot mixture until the half-and-half thickens slightly, usually less than a minute.
5 Remove from the heat and quickly whisk in the chocolate until smooth.
6 Pour into cups, top each with a piece of orange zest, and serve immediately.
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