|
----- Original Message -----
From: Learosa
To: phaed
Sent: Sunday, December 02, 2001 11:47 PM
Subject: (no subject)
i need a recipe from the 1700's in south carolina
Hi,
Well, "Hoppin' John", the New Year's Day favorite, goes all the way back to the 1600's and was eaten widely in South Carolina
in the 1700's. It was particularly eaten around Charleston, SC due to the rice cultivation there.
For historical verification, go to :
Backwoods Home
Hoppin John
Ingredients
6 oz lean salt pork cubed
1 medium onion diced medium
2 cloves minced garlic
1 cup long grain rice
2 1/2 cups water
1/2 tsp Kosher salt 1/2 tsp fresh ground black pepper
1 bay leaf (dried bay will work also)
1/4 tsp red pepper flakes or cayenne pepper
4 cups fresh or frozen black-eyed peas
Method
1. Place the salt pork in a cast iron skillet and fry over a medium heat
until lightly browned. Add the onions and garlic and saute until the onion
is translucent.
2. Add rice and stir to coat grains with fat. Add the water, salt, black
pepper, bay leaf, and red pepper; bring the water to a boil, reduce the heat
to very low, cover the skillet and cook the rice on low heat for 10 minutes.
Remove the cover and add the black-eyed peas. Do not stir.
3. Cover the skillet again and cook slowly for 30 minutes. Remove the
skillet from the heat and let stand undisturbed for another 10 minutes.
Remove the cover and gently fluff the rice with a fork to mix in the
black-eyed peas. Serve at once.
----- Original Message -----
From: JOANN
To: phaedrus
Sent: Saturday, December 01, 2001 4:28 PM
Subject: Hot Dago's
Hi, just discovered your site and I think it's great! Looking
for a recipe that seems to be non-existent. Here in Minnesota
restaurants we call them Hot Dago's. They are made with a meat
patty (Italian sausage?), red sauce (what I call spaghetti sauce)
and mozzarella cheese, placed inside Italian bread. I really would
like an official recipe, with spices, measurements, etc.
Can you help? Thank you, JoAnn
Hi JoAnn,
Well, I did find a recipe, but only one. Hope it's right.
Phaed
Hot Dagos
Here's what you need:
1 lb. hamburger
3 Italian sausages
2 pieces of bread
3 tablespoons of onions
3 tablespoons of parsley
1 egg
Salt and pepper
Parmesan cheese
Basil
Whaddaya do?
*Get large bowl and add, well, basically everything you see in that
above list!
-1 pound of hamburger
-3 Italian sausages (make sure to take off the skin)
-Squeezed bread (take your bread, put it under water, squeeze it, and
break it up into pieces)
-3 tblsp. of onions and 3 tblsp. of parsley
-Crack 1 egg
-Add "some" salt and pepper
-1 handful of parmesan cheese
-Little bit of basil
*Mix it up
*Make round balls, flatten (will make about 10 patties)
*Put on grill with hot oil and let cook
Once your meatballs are cooked, put in tomato sauce...
1 hour should be enough
We're all set:
Put your meatballs on some nice Italian bread, add a little extra sauce.
Add a little parmesan cheese
----- Original Message -----
From: wendy
To: phaedrus
Sent: Saturday, December 01, 2001 5:03 AM
Subject: Italian Sun Cake (Dolce Sole)
> You can buy this cake in the store but the bakery that makes this cake
> buys the mix
> straight from europe and they won't give out the recipe. Tastes like
> some kind of sweet corn bread. Can you help locate a recipe?
> Thanking you in advance
> wendy
>
Hi Wendy,
Well, there's the rub. "Tegral Dolce Sole", sometimes called "Italian Sun
Cake" is a cake mix made by the Lupi Company in Italy. It's a cake mix and
not a cake recipe in and of itself. It has a corn meal and honey flavor.
There's an ad for the mix at this site:
Ilgelato
To wit:
"Recently thought up for cake chefs, "Tegral Dolce Sole" is a new cake
mixture distributed by the Lupi company. It has a maize and honey flavour
and allows chefs to make lightly structured cakes with a golden colouring. A
simple recipe makes basic Madeira and Sponge Cakes; and with a little
variation to baking method and the right ingredients, one can bake many more
imaginative Italian inspired cakes. Dolce Sole, the gentle sunshine of Rome,
Florence or Siena ...
(G. Lupi: Tel. +39/0586.88.80.00 . Fax +39/0586.88.95.52)
. e-mail: lupispa@lupig.it "
You could write or phone the Lupi Company and order some of the mix..
Until the mix catches on outside Italy and Italian bakeries, it's not likely
that it will be popular enough for someone to create a copy-cat recipe for
making the cake without using the actual mix.
Phaed
---- Original Message -----
From: Maree
To: phaedrus
Sent: Monday, December 03, 2001 12:18 PM
Subject: Re: Coco bread
Dear Phaedrus,
In our quest for the Coco Bread Recipe I did some experimenting and
this is Maree's Coco Bread Recipe..it was very, very, very close
with the exception of cooking in a blodget oven..which would have
made them perfect.
1/2 cup milk and
1/2 cup cream de coconut
(or 1 cup coconut milk and 1 tablespoon sugar)
1 tablespoon butter
1 yeast cake
2 cups flour
Scald milk, cream de coconut and butter. When luke warm add
2 tablespoons flour, mix well, add soften yeast cake and enough
flour to form stiff dough. Nead on floured cloth until dough
sponges back. Let rest in warm area until double in size. Roll
out on floured cloth or board and butter. Fold in half, butter
again, and roll again, butter again, fold and roll. At his point
the dough can be pinched off and formed into rolls or cut to size
and placed on a buttered cookie tray. Cover and let rest until
double in size. Cook in 300 degree oven until lightly browned on top.
Butter top of rolls while hot.
Maree
Hi Maree,
Thanks for sending it. I'll post it on the website. So it does have some coconut flavoring in it? I wasn't sure about that.
Some had said it was just a white bread recipe.
Phaed
----- Original Message -----
From: catherine
To: phaedrus
Sent: Saturday, December 01, 2001 11:51 AM
Subject: madrin orange/tangerine
> i heard a canadian refer to a tangerine as a mandarin
> orange. are they the same fruit?
> thank you for your time,
> catherine
Hi Catherine,
Well, sort of, but not necessarily.
Mandarin oranges are a type of orange that have a thin, loose skin. They are
usually treated as a distinct species of orange because they are so
different from the tight-skinned "sweet" oranges. So-called "sweet" oranges
are the kind that, if your try to peel one and eat it, it's really difficult
to get all the skin off, because the skin is attached to the orange
sections.
Tangerines are a sub-type of mandarin oranges that have a reddish skin. They
are named after Tangiers in northern Africa.
So, according to orange business parlance, a tangerine is a mandarin orange,
but all mandarin oranges are not tangerines.
Therefore, the Canadian speaker was correct in calling a tangerine a
mandarin orange. However, if he had been holding a yellow-skinned variety of
mandarin (loose-skinned) orange in his hand and called it a tangerine, then
he would have been incorrect, at least by the definitions used in the orange
business.
Phaed
|
