1 potato, chopped
1 carrot, chopped
1 stalk broccoli, chopped
1/2 sweet onion, finely chopped
3-4 cloves garlic, minced
1/4 cup balsamic vinegar
black pepper to taste
dried basil to taste

Steam the potato, carrot, and broccoli until just tender, 15-20 minutes.
Meanwhile saute the onion, garlic, and seasonings in the vinegar. Stir the
steamed vegetables into the vinegar mixture until thoroughly coated.
Serve.

Popularity: 7% [?]

SATAY-SATAY HURRICANE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic
1 Shallot
1 md Red onion, peeled
1 t Dried red chili pepper
1 t Sweet paprika
1/2 c Vegetable oil
2 Slices fresh galanga
1 Stalk lemon grass
4 Fresh lime leaves
6 c Chicken stock
6 tb Thai fish sauce (nam pia)
3 tb Sugar
12 md Shrimp
8 Pieces of crab claw
8 Mussels
8 Thin slices whitefish or
Salmon
4 tb Fresh lime juice
Chopped green onion and
Coriander root, for garnish

In a blender or food processor, combine garlic,
shallot, onion, chili, paprika and oil. Process until
smoothly combined and pureed. Place in a small
saucepan over low heat and cook for 15 to 20 minutes
to release the flavours, stirring occasionally so it
does not burn. Set the mixture aside and let it cool
to room temperature. In a large saucepan, combine 4
tablespoons of the garlic-onion mixture with galanga,
lemon grass, lime leaves, chicken stock, fish sauce
and sugar. Bring to a boil over medium heat. Add the
shrimp, crab claw, mussels and fish to the stock. Let
the soup return to a boil again and simmer for a
minute or two. Add lime juice, and garnish with
chopped green onion and coriander root.

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Popularity: 7% [?]

WILD GAME PATE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb (2 cup) boneless skinless
Raw rabbits/partridge/
Pheasant/duck or other game
Cut into 1/4 inch strips
—–MARINADE—–
1/8 ts Thyme
1/4 ts Salt
1/4 ts Pepper
1/8 ts Allspice
1 tb Finely minced green onions
—–STUFFING—–
1/2 c Coganc
1/2 c Very finely minced onions
2 tb Butter
3/4 lb Lean pork and 3/4 lb lean
Veal finely ground together
2 Eggs lightly beaten
1 1/2 ts Salt
1/8 ts Pepper
1/4 ts Allspice
1/2 ts Thyme
1 cl Garlic crushed
1 lb Bacon blanched to remove
Salt
1 Bay leaf

First, marinate the strips of game. In a non-reactive bowl, mix together
the marinade ingredients, the cognac, salt and pepper, thyme, allspice and
green onions. Add strips of game and marinate while preparing stuffing. For
stuffing, cook onions slowly in the butter until tender. Scrape into large
mixing bowl. Pour cognac into same skillet and boil until reduced by half,
scraping bottom of skillet to loosen any pan drippings. Scrape into bowl
with onions. Add pork and veal, beaten eggs, salt, pepper, allspice, thyme
and garlic. Beat vigorously with wooden spoon until thoroughly blended. To
assemble pate, line bottom and sides of laof pan with blanched bacon (to
blanch plunge bacon into boiling water, remove immediately and drain
briefly under cold running water), reserving a few strips for top of pate.
Drain game strips, reserving marinade. Beat marinade into stuffing. Divide
stuffing into three parts. Dip hands in cold water and arrange first third
of the stuffing in bottom of loaf pan. COver with half the strips of game.
Repeat layers, another third of stuffing and remaining half of game strips.
SPread remaining thrid of stuffing on top. Place bay leaf on top and cover
with remaining blanched bacon. COver top of pan with aluminum foil and set
in larger pan of boiling water (water should come about halfway up the
outside of loaf pan). Bake in oven preheated to 350 degrees for 1 1/2
hours. Remove loaf pan from water and place another loaf pan (preferably
glass so it’s heavy enough to weight down the pate) on top of foil-wrapped
pate. Cool pate at room temperature several hours or overnight. Chill,
still weighted. Serve in slices with crackers.NOTE: A “pinch” is about 1/8
ts.

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Popularity: 4% [?]

Title: SMOKY BABA GHANOUSH
Categories: Vegetables, Bar-b-q
Yield: 2 cups

2 md Eggplants
3 Garlic cloves, chop coarsely
2 ts Salt
1 ts Sugar
1/2 c Tahini, *
4 tb Lemon juice, fresh
1 ts Pepper

Wash eggplants and, with fork, prick them in about 5
spots. Grill whole eggplants over medium-hot coals.
Turn about every 5 minutes to evenly char skin. Grill
until just soft and charred all over, about 20
minutes. Cool. Cut in half and scoop out insides (you
may find it easier to peel skin off with your fingers
if eggplant gets too mushy).
In food processor fitted with metal blade, combine
eggplant, garlic,salt, sugar, tahini, lemon juice and
pepper. Puree until smooth. If mixture seems too
thick, add a little water to achieve desired
consistency. Adjust seasoning.
*This paste, made from sesame seeds, is available at
most grocery stores. Makes 2 cups depending on size of
eggplants.

—–

Popularity: 4% [?]

SOUR CHERRY SYRUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Indian
Fruits Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Sugar
2 c -Water — up to 3 cups
1 lb Sour cherries
1/4 ts Vanilla

Sharbat-e Albaloo

To serve syrups, add a Tbsp to two to a glass, fill with cold or sparkling
water and ice.

Use only a porcelain or enamel pan. Boil the sugar and water together for
15 to 20 minutes. Add the sour cherries and boil again gently another 20 to
30 minutes or until the syrup thickens. Strain the liquid into a bowl
through a cheesecloth, squeezing the cherries to extract all of the liquid.
Add the vanilla extract. Bottle. To serve, add water ice.

Dried sour cherries may be used instead of fresh ones. They should be
soaked in cold water 6 hours or longer.

Will kept at room temperature as long as the bottle is sealed. Refrigerate
after opening.

Can be used as a topping for ice cream, mousses, bavarians or frozen
desserts.

MAKES: 1 bottle SOURCE: _Persian Cooking_ by Nesta Ramazani

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Popularity: 3% [?]

Title: Open Sandwiches (Smørrebrød)
Categories: Danish, Sandwiches, Ceideburg 2
Yield: 4 servings

1 Text Only

There is no doubt that Denmark’s open sandwiches (Smørrebrød) are the
most famous feature of the Danish kitchen. Strangely enough they are
not found elsewhere, even in neighboring countries. Danish
sandwiches have hundreds of variations and new ones are constantly
being composed.

From the simple, “flat”, four sandwiches that office workers take
with them to work and be quite thin. Also white bread can be used, but it
should be with a eat at their desks accompanied by a bottle of
milk, they range to the gloriously colored “high” compositions, so
generous that three are enough for a meal, eaten at restaurants.
With the latter, piled high with good things, we drink Danish beer,
which is exported to nearly every country in the world. With
Smørrebrød too we drink Danish snaps, a clear, innocent-looking fluid
to be treated with respect.

Though few really enjoy the taste, it has the power to make you feel
happier, to loosen your tongue, to banish your inhibitions and to make
social occasions an unqualified success.

Recipes for some typical Danish sandwiches follow. In Denmark we
usually make them with dark rye bread. The bread should be made with
whole grain and should be as firm as possible, so that the slices can
be quite thin. Also white bread can be used, but it should be with a
heavy texture and it may be toasted. Fish is usually the starter and
from there one goes to the meat and salad. Almost inevitably Danes
wind up the smørrebrød meal with a piece of buttered white bread on
which a good cheese has been placed.

FINE PICKLED HERRINGS: (Fine marinade Sild)

Clean, skin and bone six large salt herrings and soak them overnight
in milk. Make a dressing of 1/4 cup tarragon vinegar and 1/4 cup
ordinary vinegar sweetened with 1/2 cup sugar. Add 1 chopped onion,
1 chopped cooked carrot, two chopped pickled gherkins and 1 cup
tomato ketchup and season with 10 whole cloves and 10 whole
peppercorns. Let the dressing stand overnight.

Rinse the herrings, cut in slices and let them stand in the dressing
for 24 hours before serving.

Drain the herring pieces well before putting them on buttered bread,
otherwise it might become soggy. Decorate with some of the onion
from the dressing.

EGGS AND HERRINGS: (Aeg og Sild)

Spread slices of hard boiled egg on buttered bread and place one or
more boned herrings lengthwise on the egg. Decorate with cress.

CHOPPED EGG AND HERRING: (Hakket Aeg og Sild)

Skin and bone two smoked herrings carefully. Boil two eggs until
hard and put in a glass or large cup together with the herrings. Run
a sharp knife quickly from side to side until the ingredients are
finely chopped and thoroughly mixed. Press the mixture on to
buttered bread and top with cress. Makes 4 sandwiches.

SMOKED HERRINGS AND EGG YOLKS: (Roget Sild med Aeggeblomme)

Butter the bread and top with long, cleaned fillets of smoked
herrings.

Make a cavity in the center of the fillets with your fingers, circle
it with a ring of raw onion, and put a raw egg yolk in it. Pile raw
onions or chopped radishes at both ends of the yolk.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Popularity: 5% [?]

Title: Ice Cream Sodas
Categories: Beverages, Desserts
Yield: 1 servings

MMMMM———————-BLACK-AND-WHITE—————————
2 tb Chocolate syrup
Seltzer water
1 Vanilla ice cream;scoop of

MMMMM——————-CANARY ISLAND SPECIAL————————
2 tb Vanilla syrup
Seltzer water
1 Chocolate ice cream;scoop of

MMMMM————————-BLACK COW——————————
1 tb Chocolate syrup
Root beer; Coca-cola makes a
-Brown Cow
1 Vanilla ice cream; scoop of
-hold the whipped cream

MMMMM———————-STRAWBERRY SODA—————————
1/4 c Strawberry syrup
Milk; splash of
Seltzer water
1 Vanilla ice cream; scoop of
-or strawberry ice cream

MMMMM————————–HOBOKEN——————————-
1/2 c Pineapple syrup
Milk; splash of
Seltzer water
1 Chocolate ice cream; scoop o

MMMMM—————–TOP EACH SODA WITH WHIPPED———————-

MMMMM—————————CREAM——————————–

Put 2 Tbsp syrup in bottom of large, tall glass. Add seltzer water,
stirring as you pour, to within 2 inches of the lip of the glass. Add
one large scoop of very firm ice cream, trying to get it to straddle
the lip of glass, yet still submerged in the seltzer to begin
reacting with the bubbles to create a foamy head. Top with whipped
cream.

SERVES: 1 SOURCE:_Square Meals_ by Jane and Michael Stern

MMMMM

Popularity: 4% [?]