Title: BOILED POT-STICKERS (SHWEI JOW)
Categories: Vegetarian, Chinese, Appetizers
Yield: 24 servings

————————–FILLING————————–
8 oz Regular or firm tofu
2 tb Black mushrooms, minced
-(OR Shiitake mushrooms)
— (presoaked)
2 tb Presoaked minced tree ear
1 tb Dried lily buds, minced
— (presoaked)
1 tb Green onion, minced
1/2 ts Salt
2 1/4 ts Soy sauce
2 1/4 ts Sesame oil

————————-WRAPPERS————————-
1 c All-purpose flour
1/4 c Water

———————–DIPPING SAUCE———————–
Soy sauce
Vinegar
Mushroom soaking liquid
-OR- water
Sesame oil (optional)
Chile oil (optional)

Mash the tofu to yield about 3/4 cup.
To make the filling, combine mashed tofu with the
minced ingredients, salt, soy sauce, and sesame oil.
To make the wrappers, mix flour and water by hand,
kneading just enough to make a ball of dough. Cover
and let rest for at least an hour.
Place on a lightly floured board, and knead for 2
minutes or so. With palms of your hands, roll it into
a long, cylindrical shape, 12 inches inches long, 1
inch in diameter. Cut crosswise into 1/2-inch pieces;
you will have 24. If your climate is dry, keep the
dough covered. Shape these, cut-side up, into a round
shape. Flatten them with the palm or heel of your
hand on a flour-dusted board. With a pastry roller,
small rolling pin, piece of dowel, or even an empty
jar — all of these should be wielded under the palm
of your hand — roll each into a round wrapper, 3
inches in diameter, thicker in the center, thinner
toward the edge. This is easily done by rolling the
pastry roller from the edge of the piece of dough to
the center, and back again, turning the dough
counterclockwise a little with your left hand after
each roll. Continue all the way around several times,
also turning the dough over once or twice, until you
have a thin, 3-inch wrapper.
To assemble, place 1-1/2 teaspoons filling (or as much
as the wrapper will hold) in an elongated mound in the
center of each wrapper; fold the dough over the
filling so that the edges meet. Press the edges
together for a tight seal, at the same time making
four or five tiny pleats, pinched tightly flush with
the edge. Be sure that it is completely sealed to
keep the water out and the filling in. (With
commecial wrappers, it may be necessary to moisten
half of the inside edge first to get a seal.)
Bring 4 cups water to the boil in a pot. Immerse
eight dumplings at a time for 3 minutes (add an extra
minute if frozen — do not defrost them first). Lest
they break open, add a little water to slow the boil
whenever it becomes too rapid. Stir occasionally in
case some of them stick to the bottom (true to their
name). After 3 minutes, remove the dumplings with a
slotted spoon. Cook the remaining two batches in the
same way. Serve hot, accompanied by small dipping
saucers of soy sauce and vinegar (cider or Chinese
dark), mixed in roughly equal proportions, or to
taste, and thinned with water or mushroom liquid if
too strong; add perhaps a drop of sesame and/or chile
oil. Some people like to add a little crushed garlic,
minced green onion, and/or gingerroot. Advance
preparation: These can be assembled ahead and frozen.
Do not defrost before cooking.

—–

Popularity: 9% [?]

1. Set coffee filter or double thickness of paper towling in strainer over
small bowl. Sppon yogurt into filter. Refrigerate yogurt and let drain 2
hours. (You should have about 1 1/3 c yogurt).

2. Squeeze liquid from spinach, pressing spinach between palms.

3. Place garlic and dill in food processor. Whirl until finely chopped. Add
spinach, feta, lemon rind , pepper, and salt. Whirl 1 minute or until cheese
is finely grated, scraping down side of bowl as needed. Add drained yogurt.
Pulse with on/off motion just until the mixture is combined.

4. Scrape the spread into a serving bowl (Laura’s note: I like to serve it in
a hollowed out bread boule.) and serve.

Nutrient value per Tablespoon: 20 cal, 2 g protein, 1 g fax, 1 g carbo, 61 mg
sodium, 4 mg cholesterol.

Popularity: 4% [?]

Title: Christmas Oyster Soup (soupe Aux Huitres De Noel)
Categories: Soups, French can, Holiday, My
Yield: 4 servings

2 Carrots; mediun
-peeled grated in long,
-thin shreds
1/2 c Celery; finely diced
1/4 c Butter; melted
4 c Milk; or 1/2 milk, 1/2 cream
4 c Oysters
-salt and pepper to taste

Peel and grate in long thin shreads, the carrots and add finely diced
celery. Melt butter in saucepan and add the vegetables. Stir. Cover
and simmer over very low heat for 20 minutes, without browning the
vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.
Heat oysters in enamelled cast iron pan over medium heat; do not
boil. Pour into milk and serve. Uase salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to
curdle. The milk and vegetables can be be prepared ahead of time and
the oysters heated and served at the last minute.

To quote Mme. Benoit,“This traditional Quebec dish is still very much
alive. My grandmother’s recipe is, as far as I am concerned, the best
there is.” Note: from Anne – it seems as oysters were used at
Christmas. My maternal grandmother from the American midwest had a
similar Christmas oyster dish although hers included corn.

Source: _My Grandmother’s Kitchen" by Mme. Benoit

MMMMM

Popularity: 3% [?]

GRILLED PORCINI AND BATAVIAN LETTUCE WITH

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cranberry Beans:
2 cups shelled cranberry beans
6 cups water
1/2 small onion
1 garlic head
1 tablespoon rosemary
1 medium carrot
2 bay leaves
Salt to taste
Lettuce:
4 ounces quality Pancetta
4 heads small Batavian lettuce (or escarole) 4
garlic cloves
1 tablespoon extra virgin olive oil
Black pepper to taste
Salt to taste |
Porcini Mushrooms:
4 large Porcinii mushrooms
2 tablespoons extra virgin olive oil
Coarse salt to taste
Black pepper to taste
Vinaigrette:
1 tablespoon oil (from cooked lettuce)
1 tablespoon oregano leaves
2 tablespoons brown chicken sauce
2 teaspoons sherry vinegar
2 tablespoons extra virgin olive oil
Black pepper to taste
Coarse salt to taste

Preparation of the Cranberry Beans:
Place all of the ingredients in a heavy sauce pan, except the salt. Bring
to a boil over high heat, turn down and simmer slowly for twenty
minutes. Add salt and finish cooking process, approximately five to ten
minutes.
Cool beans in juice. Once cold, remove aromats and take the beans out.
Refrigerate beans, but do not discard the cooking juices.
Preparation of the Lettuce:
Slice the Pancetta as thin as possible on a meat slicer and wrap lettuce
with it. Heat a heavy skillet with olive oil and let smoke lightly. Add
the
wrapped lettuce and garlic cloves and turn down heat to cook until
golden brown to create crispy lettuce.
Remove from oil and reserve at room temperature. Discard half of the
oil and the garlic cloves. Reserve half of the oil in the pan.
Preparation of the Porcini Mushrooms:
Slice the cleaned mushrooms into thick slices. Season well and brush
with olive oil. Grill well on both sides until mushrooms are tender,
about three minutes per side depending on the size. Keep warm.
Preparation of the Vinaigrette:
Heat the oil from cooking the lettuce in a skillet, add leaves of oregano
until they fry. Add brown chicken sauce, sherry vinegar, and olive oil.
Serve hot over the mushrooms, beans, and lettuce.
Yield: 4 servings

– - – - – - – - – - – - – - – - – -

NOTES :

Popularity: 7% [?]

NEW YORK CUPBOARD SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chicken broth
2 c Water
1/4 c Orzo
1 cn Corn niblets — 12oz
1 cn Black beans — 16oz, drained
1 cn White chicken meat — 5oz
1 cn Mushrooms — 4oz, sliced
1 Jar roasted red pepper
1 t Dried parsley
Salt pepper to taste

1. Bring the chicken broth and the water to a boil in
a medium saucepan. Add the orzo and cook about 5
minutes. Add the corn, black beans, chicken meat,
mushrooms, red pepper and parsley, bring to a simmer
and continue cooking until the orzo is tender, about
another 5 minutes.

2. Season with salt, if desired, and black pepper.

Makes about 4 to 6 servings.

** Newsday, Queens, New York — Dining Food section
— 27 Sep 95 **

Scanned and formatted for you by The WEE Scot –
paul macGregor

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

Title: SPANISH SEAFOOD FILLING (FOR PIE CRUST-STYLE
Categories: Spanish, Seafood, Ceideburg 2
Yield: 1 servings

————————–PASTRY————————–
3 c Unbleached flour
1/2 ts Salt
1 c Lard (or shortening)
3/4 c Cold water
1 tb Lemon juice or vinegar
2 Egg yolks

————————–FILLING————————–
4 tb Olive oil
2 Onions, finely chopped
2 Cloves garlic, minced
1 Green Bell pepper, finely
-chopped
1 Red pepper, finely chopped
1 Bay leaf
2 Tomatoes, skinned, seeded
-and finely chopped
1/2 lb Tiny bay scallops
1/2 lb Medium shrimp, shelled and
-chopped
2 tb Minced anchovy
2 tb Minced parsley
1/4 ts Finely minced lemon zest
Salt and freshly ground
-pepper

Filling: Saute onion in olive oil until wilted. Add
garlic, green and red peppers and bay leaf. Continue
cooking until peppers are very soft. Stir in tomatoes
and cook until slightly thickened.

Add scallops and shrimp and cook for 2 to 3 minutes,
or until opaque. Stir in anchovy, parsley and lemon
zest. Salt and pepper to taste. Fill as directed for
Empanadillas with Cuban Picadillo.

Pastry: Combine flour and salt. Cut in lard (or
shortening). Combine water with lemon juice (or
vinegar) and yolks and mix well. Add to flour and,
with your hands, form into a ball and chill for 30
minutes. Cut ball in half and roll into large thin 16
x 20-inch rectangle. Cut into 4 x 4 inch squares and
chill until filling is ready.

Assembly: Place 2 to 3 tablespoons of filling in
pastry squares. Fold over and seal. Trim any excess
pastry but keep triangle shape. Mix egg and milk (or
cream or water) for an egg wash and brush it onto the
turnovers. Place on greased cookie sheets.

Bake in preheated 375F oven for 15 minutes until
golden. Serve warm or at room temperature.

Makes approximately 4 pastries.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1002.

—–

Popularity: 3% [?]

QUINOA STUFFED PEPPERS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Grains Side dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quinoa
2 c — Water
4 lg Or 6 medium green peppers
1 md Onion — diced
1/2 lb Fresh mushrooms — sliced
2 tb Butter
28 oz Can tomatoes — coarsely diced
— juice reserved
2 Garlic cloves — crushed
12 oz Salsa (1 jar)
2 tb Dry sherry
10 oz Mozzarella cheese — shredded

Rinse quinoa and add to water; bring to a boil. Reduce heat and simmer for
5 minutes. Set aside.

Steam green peppers until soft but not limp; set aside.

In large skillet, saute onion and mushrooms in butter. Add tomatoes,
garlic cloves and salsa. Cook over medium heat for 10 minutes. Add
sherry; simmer 10 more minutes. Fold in quinoa.

Put peppers in baking dish; fill peppers with quinoa mixture. This will
take about half the mixture. Thin remainder with reserved juice and pour
around peppers. Sprinkle cheese over peppers. Bake at 325 F. for 30 to 35
minutes.

Recipe on 12 oz. box Ancient Harvest brand quinoa. Distributed by Quinoa
Corporation World Headquarters/P.O. Box 1039/Torrance, CA 90505. Typed for
you by Cathy Harned.

– - – - – - – - – - – - – - – - – -

Popularity: 1% [?]

Title: GENERAL TSO’S CHICKEN IV
Categories: Main dish, Poultry, Chinese
Yield: 2 servings

2 Whole chicken breasts
2 Hot peppers (or more)
– crushed
1/2 c Cornstarch
1 Orange rind; minced
1 tb Ginger; minced
1/3 c Fried peanuts, chopped

————————–BATTER————————–
1 Egg
1/4 c Beer
2 tb Soy sauce
1/2 ts Salt
1/4 c Flour
1/4 c Cornstarch
1/2 ts Baking powder
1 ds Pepper

———————-SEASONING SAUCE———————-
6 tb Sugar
3 tb Cider vinegar
5 tb Soy sauce
1 ts Cornstarch

1.-4. Skin and bone the chicken. Cut into 1-1/2″ x 2″
strips. Mix batter. Add chicken, tossing lightly to
coat. Cover and chill for 1/2 hour. Mix seasoning
sauce. 4. Coat each piece of chicken well with
cornstarch. Arrange chicken on well-floured wax paper.
5. Heat 2-3″ of oil in a pan until very hot. Fry
chicken for 30 seconds. Drain well on a cookie sheet
covered with paper towels. 6. Reheat oil over high
heat until very hot. Refry chicken until crispy and
golden brown. Drain again and keep hot in oven. 7.
Heat 2 tablespoons oil in wok over medium heat. Fry
orange rind until golden brown. Add chili and ginger,
stir-frying 20 seconds. Mix in seasoning sauce and
heat to boil, stirring constantly until foam subsides
and the sauce thickens slightly and turns to glaze
(about 2 minutes or more). Add fried chicken, tossing
to coat well. Sprinkle chopped peanuts on top.

From: Stephanie da Silva

—–

Popularity: 4% [?]

Title: CHINESE: STEAMED TRANSLUCENT DUMPLING – FUN G
Categories: Dumplings, Chinese, Appetizers, Ethnic
Yield: 2 servings

6 Dried Chinese black
-mushrooms
6 oz Shrimp, shelled and deveined
1 ts Salt
1 1/2 tb Peanut oil
6 oz Ground pork butt
1/4 c Finely diced bamboo shoots
1/4 c Finely diced water
-chestnuts, preferably fresh
2 Green onions, chopped
2 ts Sugar
1/4 ts White pepper
1 tb Shao Hsing rice wine or dry
-sherry
1 1/2 ts Light soy sauce
2 ts Cornstarch
2 tb Chicken stock
2 tb Coarsely chopped fresh
-coriander leaves

These dumplings make great finger food for a cocktail
party. They can be prepared entirely in advance and
reheated a few minutes before serving. The wheat
starch wrappers have an interesting chewy texture, a
unique translucent appearance and are absorbent of
flavors. Roll out the wrappers as thin as possible;
otherwise they come out rubbery.

Wheat Starch Wrappers (see recipe) Vegetable oil Light
soy sauce, for dipping Chinese mustard, for dipping

Cover mushrooms in warm water for 20 minutes or until
soft and pliable. Remove and squeeze out excess water
from the mushrooms. Cut off the stems at the base and
discard them. Finely mince the caps.

Toss the shrimp with salt and let them stand 10
minutes. Rinse well with cold water, pat dry
thoroughly. Coarsely mince.

Preheat a wok or skillet. when hot, add the peanut
oil. over medium- high heat, add the mushrooms,
shrimps, pork butt, bamboo shoots, water chestnuts,
and half the green onions; stir-fry until the pork
turns white. Season with the sugar, white pepper, wine
and soy sauce. Combine the cornstarch and chicken
stock in a small bowl and mix until smooth; pour into
wok. Stir fry for 1 minute longer. Remove the mixture
to a shallow plate and mix in the remaining green
onion and coriander. Allow the filling to cool, then
refrigerate it until needed.

Makes almost 2 cups of filling.

Prepare the Wheat Starch Wrapper dough. Pinch off
1-inch balls of dough. Lightly oil the ball and
flatten it into a thin 3 1/2-inch circle. An oiled
Chinese cleaver is traditionally used; however, a
tortilla press or a rolling pin works. Put 1 large
teaspoon of filling in the center of the circle. Fold
it in half and pinch the edges to seal the filling
inside. Repeat with remaining dough and filling.

Place dumplings without touching each other on a
lightly oiled bamboo steamer (or a heat resistant
plate). Steam over boiling water for 3 minutes. Serve
hot, dipped in light soy sauce and Chinese mustard.
Serve with Chinese Mustard, for dipping.

Makes 2 1/2 dozen dumplings.

Posted by Stephen Ceideburg. Reposted by Fred Peters.

—–

Popularity: 4% [?]

Mango Relish

Recipe By : Stephan Pyles in __The New Texas Cuisine__
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Salsas
Southwestern Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ripe mango (peeled) — pitted and diced
2 tablespoons red bell pepper (peeled) — finely diced
3 tablespoons jicama — diced
1 tablespoon fresh cilantro — chopped
1 tablespoon serrano chile — minced
juice of 1 lime
1/2 teaspoon salt

In a mixing bowl, combine all the ingredients. Keep refrigerated. Serve with
Black Bean-Goat Cheese Enchiladas or grilled meats or poultry.

Chef’s Notes: This recipe is included in chef Stephan Pyles cookbook, __The
New Texas Cuisine__, Morrow, 1993, ($35.00).

– - – - – - – - – - – - – - – - – -

NOTES : Serve this relish with Black Bean-Goat Cheese Enchiladas or grilled
meats or poultry.

Popularity: 5% [?]