Pickled Red Onions

Recipe By : Cooking w/Master Chefs/formatted by tpogue@idsonline.com
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons salt
1 large red onion — peeled and sliced
1/4 teaspoon black peppercorns
1/4 teaspoon cumin seeds
1/2 teaspoon Mexican oregano — dried
2 cloves garlic — peeled and halved
1/4 teaspoon salt
1/3 cup cider vinegar

Bring 2 quarts of water to the boil in a saucepan, then add 2 teaspoons of salt
and the onions. Bring back to the boil and boil a few seconds, until the onions
have softened slightly and the red color has bled into the white. Drain, and
tur
n the slices into a bowl.
Coarsely grind the peppercorns and cumin, and fold into the onions along with
th
e rest of the ingredients. Add just enough cold water barely to cover the
onions
, and fold all together. Let stand for at least 4 hours — or longer, until
they
take on a beautiful pink color.

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Per serving: 37 Calories; less than one gram Fat (3% calories from fat); 1g
Prot
ein; 9g Carbohydrate; 0mg Cholesterol; 2401mg Sodium

NOTES : Cover and store in the refrigerator, where the onions will keep for a
we
ek or more.

Popularity: 9% [?]

Date: Wed, 10 Nov 93 16:39:37 EST
From: davenpor@ben.dev.upenn.edu (Donna Davenport)

LASAGNA

Since I come from an Italian family, Thanksgiving wouldn’t be anything
without pasta. We traditionally serve lasagna as the second course and
this year I’m making it again. I thought I’d share the recipe:

Marinara sauce:

3 cans of crushed tomatoes
5 – 6 cloves of crushed or chopped garlic
handful of parsley
basil if you have it
1 small onion
salt to taste

In a large pot, saute the onion and garlic in a little water. Add the
tomatoes and basil. Let simmer on low for an hour, then add salt and
parsley to taste.

Lasagna:

1 and 1/2 box of lasagna noodles – you will have some left over
3 – 4 lbs of Fat Free ricotta cheese
4 egg whites
2 cups of steamed spinach leaves, de-stemmed
2 cups of boiled and mashed carrots
3 long zucchini, cut into long strips and steamed
sun-dried tomatoes, chopped fine (or, buy the flakes)
white pepper
black pepper
crushed garlic or garlic powder
chopped mushrooms

Boil the lasagna noodles and lay them out on a tablecloth so they remain
flat and dry, set aside. In a large bowl mix ricotta cheese with egg,
white pepper, black pepper and sun-dried tomatoes. Place 1/3 of the
mixture in a separate bowl with the spinach and 1/3 of the mixture in a
separate bowl with the carrots (add extra pepper to carrots) – you should
have 1/3 plain cheese left. Ladle some marinara sauce on the bottom of a
large lasagna pan and then add noodles to cover the bottom. Layer the
steamed zucchini on top of the noodles — spice the zucchini as you like
garlic and pepper is good. Add another layer of noodles. Add the carrot
and cheese mixture and another layer of noodles. Add the spinach and
ricotta mixture and another layer of noodles. Add some marinara sauce and
the remainder of the cheese. The top layer is the topped with noodles
tomatoe sauce and the copped mushrooms plus any left-over sun-dried
tomatoes and/or parsley you have around. Bake at 350 for about 45
minutes. Serve with marinara sauce.

Enjoy. My family was amazed that this was “healthy”!

Notes:

You can substitute tofu for cheese if you don’t want to eat cheese, and
egg beaters for the egg whites. Also, I’ve made this with only 3 layers:
the zucchini, the carrot cheese, and the spinach and cheese — when I
was feeling like less cheese was in order and it was still delish.

Popularity: 12% [?]

Title: ASPARAGUS SOUP #2
Categories: Vegetables, Microwave, Soups/stews
Yield: 6 servings

1 1/2 lb Fresh asparagus washed and
-tough/dry ends removed
1/4 c (1/2 stick) unsalted
-butter
1 c Carefully washed and chop
-leeks white part only
1/2 c Chopped onion
1/2 c Chopped celery
1 sm Baking potato (about 1/2
-lb) peeled and cubed
3 1/2 c Chicken stock
1 ts Lemon juice
Salt and pepper to taste
Paprika, optional
1/2 c Half-and-half
Creme fraiche/whipped cream
-for garnish

Snap off asparagus tips and set the stalks aside. Melt butter in a deep
skillet with a cover. Add asparagus tips, onion, leeks, celery and potato.
Cover lightly and cook over the very lowest heat until vegetables are soft,
20 minutes or more.
Meanwhile, place chicken stock in a large saucepan with the reserved
asparagus stalks, cut into large pieces. Bring to a boil and simmer,
covered tightly, for about 30 minutes. Discard stalks and set stock aside.
In a food processor, puree softened vegetables and add to the asparagus
stock. Season with lemon juice, salt, white pepper and paprika, if desired.
Allow to cool and refrigerate. Stir in half-and-half and serve garnished
with a dollop of creme fraiche or whipped cream and a sprinkling of
paprika, if desired.

—–

Popularity: 12% [?]

Double-Boiler Polenta with Gorgonzola+

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Entree
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Recipe Double-Boiler Polenta
2 tb Unsalted butter, softened
4 oz Gorgonzola cheese in 4
-1 oz. slices

Prepare Double Boiler Polenta. Stir in butter. Divide polenta among four
bowls. Top each with a slice of cheese. Serve immediately.

Jan/Feb 95 issue of Cook’s magazine.

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Popularity: 9% [?]

Title: Kangaroo Escalopes with Spinach and Anchovy Butter
Categories: Australian, Kangaroo, Ceideburg 2
Yield: 4 servings

600 g Kangaroo fillet, trimmed
2 bn Of English spinach
12 Anchovy fillets
200 g Unsalted butter
1 ts Lemon juice
1 ts Black pepper freshly ground
1 ts Sea salt
Olive oil

“Skippy” isn’t something you make peanut sauce with in Oz. It’s an
Ozzie term for kangaroo… Naturally the first thing a non-Ozzie
(and probably more than one Ozzie) eater will ask about kangaroo
is++“What does it taste like?” This blurb from the accompanying
article gives a hint. And it don’t taste like chicken…

“Most people won’t have ever tasted kangaroo. It is a sweet,
strong-tasting meat, it’s texture and taste described as somewhere
between venison and liver…To eat kangaroo, you have to like game;
you have to like offal and you have to be a red meat eater…It’s a
very big, very strong-tasting meat.”

Slice the kangaroo fillet into thin slices, three per serve. Brush
with olive oil and sprinkle lightly with black pepper. Remove stalks
from spinach and wash leaves thoroughly. Plunge into rapidly boiling
water for 30 seconds. Strain and immerse immediately in iced water
to stop the cooking process and maintain the green colour. When
cold, remove leaves from water and squeeze out as much liquid as
possible.

Refrigerate until ready to use.

Soften 100 g unsalted butter and blend in food processor with the
anchovies, lemon juice and a pinch of sea salt and pepper until
smooth.

Scrape out onto a piece of foil and form into a sausage shape.
Refrigerate until firm Heat a large, heavy-base, cast-iron fry pan or
grill plate until hot. Toss in the oiled meat slices and quickly
sear on each side. Do not turn until the first side is properly
sealed++this does not take very long++and don’t overcook. Remove
meat and rest in a warm place until all the meat slices are cooked.
In another pan, over medium heat, melt the remaining butter, add the
squeezed spinach and the salt and pepper, and stir until the spinach
is hot. Divide the spinach into four portions, spoon onto the centre
of the plate, top with three escalopes. Slice the anchovy butter so
it begins to melt over the hot meat. Serve immediately.

Makes 4 servings.

Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.

Posted by Stephen Ceideberg; June 4 1993.

MMMMM

Popularity: 3% [?]