Rye Bread

Rye Bread
Have you tried rye breads?

2 cups water, warm
1 tbsp oil
2 tsp salt
1 tbsp active dry yeast
4-1/2 cups rye flour

Add water to oil and salt. Add yeast and dissolve. Add rye flour, just enough to make a firm dough and then cover and let rise. Punch down and knead until dough becomes springy (10 minutes). Shape into loaves, cover and let rise again. Bake 300° F for 1-1/2 hours with pan of water below loaves.

I brush the loaves with egg white just before baking. Oh, and you can add 2 tbsp cocoa to the above recipe if you like. Or 2 tbsp caraway seeds and leave out the chocolate.

Rye is a different flour, very sticky but the bread is YUM!!

Stephenie
(6/16/00)

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Arancini

Arancini

This is a Sicilian recipe. (Arancini means little oranges in Italian, and that is about the size you are aiming for). It is not for anyone on a low carb, or low fat diet, or anyone concerned about fried food. It is, however, sinfully delicious, and I do it maybe once a year.

Boston people, you can buy delicious arancini in the North End, so don't even bother with this.

My recipe is from Carlo Middione's Foods of Southern Italy, one of my favorite cookbooks.

1 quart water or chicken stock (pref. the latter)
1 tsp salt
several grinds of black pepper
pinch of saffron threads, finely ground
2 cups Arborio rice
2 1/2 cups marinara sauce, pref. homemade,
1/2 cup pecorino romano cheese
1/2 lb fresh mozzerella, cut into small cubes
1 medium yellow onion, finely chopped
1/2 cup frozen baby peas (optional)
4 large eggs
1 1/2 plain fine bread crumbs
olive oil/vegetable oil for frying

Place water/broth salt, pepper and saffron into a saucepan, and bring to a boil, lower heat. Add rice all at once, stir, simmer covered for about 15 minutes, until al dente and liquid is absorbed. When
rice is done, remove from heat, stir in tomato sauce, peas if using, and romano cheese. Set aside to cool, or put in the fridge.

When rice mixture is cool, first, correct seasonings, then mix in 2 of the eggs. Take a small ball of the rice mixture, the size of a golf ball. Flatten it slightly, then put a few small cubes of mozzerella in the center, and close it back up. Repeat with the remaining rice mixture. Make sure that the cheese is well-hidden in the rice ball, or it will come leaching out when fried. Chill the rice balls a bit more, just to firm them up again.

Heat approx 3 cups oil (I use a mixture of vegetable and non-virgin olive oil) to 350°F. Beat remaining two eggs. Dip each rice ball in egg, then roll in bread crumbs and fry until deeply golden brown.

Remove with a slotted spoon, hold in warm oven. Alternatively, they can be made ahead and frozen. Reheat in a 350°F oven.

Pass additional marinara sauce on the side.

These are very, very, very good, though I hardly ever get the sinful pleasure of eating them.

Carolyn D.
(6/15/00)

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Gazpacho Recipe

Gazpacho Recipe

From the original Moosewood Cookbook.

Combine:

4 cups cold tomato juice
1 small onion minced
2 cups diced tomatoes
1 cup green pepper minced
1 tsp honey
1 clove garlic (crushed of course)
1 cucumber diced
2 scallions chopped
juice of half a lemon and 1 whole lime
2 tbs wine vinegar
1 tsp tarragon
1 tsp basil
dash of cumin
1/4 cup fresh chopped parsley
dash of tabasco
2 tbsp olive oil
salt to taste
black pepper to taste

Chill for at least 2 hours and you can puree it if you want to.

Grump Lorili
(6/14/00)

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Pickled Lemons

Pickled Lemons

These usually take 2-4 weeks to make.

It works best with the tiny (walnut-size), thin-skinned lemons that you can find around here but I suppose you could try using regular lemons.

Scrub them well, then cut them into a "flower" (like you're quartering a lemon lengthwise, but leave the four quarters attached at the stem end).

Salt the cut areas. Stick'em in a jar, add some lemon juice to cover and then weight it with something heavy, like a rock or another jar filled with water or a leftover Passover cake. (Just kidding about the last but it would probably work.) The juices should come out of the lemons and cover them. You usually have to add some extra lemon juice at the start because it takes a while for all that juice to come out and you don't want them going moldy at the top.

Then you just leave them on your counter for 2-4 weeks. Refrigerate afterwards.

Avital
(6/12/00)

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Moroccan-style Baked Fish (with olives, spices, and tomato sauce)

Moroccan-style Baked Fish (with olives, spices, and tomato sauce)

RECIPE?! What's that? My old bubby in Casablanca was so poor that the one and only cookbook was shared with 18 other villages. Boy, was she glad to get it on the afternoon before Lag Be'Omer....

Um, back to fish.

Marinate fillets in a "dry marinade" (aka a chermoula) made up of finely minced garlic, coarsely crushed cayenne pepper, ground cumin, ground coriander, lots of finely chopped fresh coriander, salt and pepper. You can also mix it to a paste with lemon juice. Sorry but I can't provide quantities. You mix it to taste. I have to go easy on the pepper when serving it to non-Moroccans and to young children.

Then bake the fish in a tomato sauce seasoned with the same flavourings and throw in a generous handful of pitted black olives at the end of cooking.

That's all there is to it. Also very good with citrons confits, the salt-pickled little lemons that you can buy in the shuq or make yourself.

Avital
(6/12/00)

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Buttermilk Pie

Buttermilk Pie
by Erika H.

1-1/2 cups White Sugar
1 cup Buttermilk
1/2 cup Flour
1 tsp. Baking Powder
1/3 cup Butter, melted, but not *too* hot, we don't want to cook the eggs
1 tsp. Vanilla extract (I like Mexican vanilla)
3 Eggs
Liberal sprinkle of Cinnamon

Heat oven to 350°F. Grease a 9" pie plate (Pyrex is good).

Sift together flour & baking powder until fluffy looking and well-mixed. (You can skip this step if you use something like 'bisquick' rather than flour and baking powder.)

Beat together white sugar, buttermilk, flour and baking powder, melted butter, vanilla, and eggs until smooth. Pour filling into pie plate (We like Pyrex!).

Bake until toothpick inserted in center comes out clean, about 30 minutes.

Cool 5 minutes before serving. Can be served with fresh fruit, whipped cream, etc. on top. I probably wouldn't recommend ice cream, but it's up to you.

Makes 1 - 9" pie. Serves 6-10 (Or one, if you are my relative-person) This can be served in smaller slices, a la cheesecake. Like cheesecake, it is fairly rich, but has a nice custardy mouth-feel like a Pumpkin pie, but none of the icky pumpkin-tude.

shared by lea bob
( 6/12/00)

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Fudge Making - Hints and Thoughts

Fudge Making - Hints and Thoughts

Actually, the butter needs to cook with the other ingredients, not just be absorbed from the buttered pan when you spread it. Makes the fudge a bit creamier that way, I think. I don't generally use a thermometer any more unless I'm making divinity - I've found too many of them are not accurate any more. I've learned how to tell when the fudge is at various stages by visual cues, like the soft ball in a cup of cold water, (I have to do that test lots of times to make sure, you know! ;-D ), and then giving the fudge a gentle partial stir to see how cool it's gotten. It takes a bit of practice but now I can make fudge over a Coleman stove that comes out as good as made on my stove at home (and really amazes the park rangers!). Time for more practice!

Helen B
(6/8/00)

---

Helen wrote:
I use 6 tbsp cocoa, 3 tbsp butter, and 1 tsp corn syrup, less if it's a very humid day and no salt.

The secret to when to push it onto the buttered pan is to watch for when the shine disappears - that's the point to dash it on the pan because you've only got about 15 seconds to work with. The butter goes in to cook with the other ingredients and the vanilla goes in when you beat it. BUT, if you let it cool to 110°F, you don't have to beat it so much.

I kinda figgered that by buttering the pan, that took care of at least one tablespoon - and will watch closer for that change in the "shine"

nan (still trying to come up with an answer about burning my hand on the pan)
(6/11/00)

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Orzo with Everything

Orzo with Everything
(or Orzo with Whatever, depending)

In a large mixing bowl, mix:

5 tbsp olive oil
1/4 cup balsamic vinegar
spices of choice
   (I like dried herbes de provence and fresh basil, chopped)
roughly 1/2 cup chopped kalamata olives
a couple of chopped tomatoes
some garlic
half of a small red onion, chopped into smithereens
1 can garbanzo beans, rinsed
1 bunch of fresh spinach
whatever vegetables you like, cooked or not to your preference. I don't like green peppers, but red, orange or yellow ones are good, broccoli. snow peas. marinated mushrooms, asparagus, artichoke hearts
1/2 lb. fresh mozzarella, cut into small cubes

Meanwhile, cook 1 and 1/2 cups orzo. The kind I like comes in a blue and clear bag and is flat and teardrop-shaped. While orzo is cooking, wash a bunch of fresh spinach and remove stems.

Add orzo to bowl and fold in spinach. The heat from the pasta will wilt the spinach. The original recipe called for 1/2 cup of grated parmesan to be added at the end. It's good but it isn't necessary. I usually forget to do it.

(We are guessing you add everything else in the recipe to the orzo.)

Enjoy!
Stephanie
(6/5/00)

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Peanut Butter Fudge (stovetop or microwave)

Peanut Butter Fudge (stovetop or microwave)

Don't know if this is "fool-proof" or not, but it does come from the "Great American Favorite Brand Name Cookbook", so that ought to be worth something....

1 (12 oz) package peanut butter chips
1 (14 oz) can sweetened condensed milk
1 cup miniature marshmallows
1 cup chopped peanuts

Stovetop method:
In heavy saucepan, over low heat, melt chips with sweetened condensed milk.

Add marshmallows, stir until melted.  Remove from heat.  Stir peanuts into mixture.  Spread into wax paper-lined 8" or 9" square pan.  Chill 2 hours or until firm.  Turn fudge onto cutting board, peel off paper and cut into squares.

Microwave:
In 2-quart glass measure, microwave chips, sweetened condensed milk, and marshmallows on full power (high) 4 minutes or until melted, stirring after 2 minutes.  Proceed as above.

Looks easy (and tasty!)

Drooling in Colorado,
Heather
(6/4/00)

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Microwave Fudge and Marshmallow Creme Peanut Butter Fudge

Microwave Fudge and Marshmallow Creme Peanut Butter Fudge

Here are a few recipes to get you going. I make the first one a lot (or the kids do, anyway).

Microwave Fudge
Keep it in the fridge when it's done

1-1/4 cups (8 oz.) chocolate chips
     (or butterscotch chips or white chocolate chips or peanut butter chips or...)
7 oz. (half of a 14 oz. can) sweetened condensed milk
1 tbsp. cold butter
1-1/2 tsp. vanilla extract
optional: 1/2 c. nuts, or up to 1-1/2 cups mini marshmallows (for a rocky road effect)

• In a quart measuring cup, melt chips on high for 1 minute, stir, nuke another 30 seconds, repeat until melted.
• Blend in condensed milk.
• Top with butter, cut into 2 or 3 pieces.
• Microwave another 45 seconds until butter is melted.
• Add vanilla and options, mixing just till combined.
• Pour into a greased 5" by 10" pan, or loaf pan, or whatever.
• Chill 2 hours before cutting.
• Can easily be doubled if the bigger bowl fits into your microwave (g).

Marshmallow Creme Peanut Butter Fudge

2 cups granulated sugar
1 cup light cream
1/3 cup peanut butter chips (or 1/4 cup peanut butter)
2 tbsp. butter
1 (7 oz.) container marshmallow creme
optional: 1 cup coarsely chopped nuts

Put butter, sugar, cream, and chips into a pot, and dissolve sugar over low heat until you don't hear any gritty noises. Increase heat to medium and bring to a boil. Bring to 234°F to 240°F (soft ball stage -- should be chewy in the middle). Shock by placing pan into sink half filled with cool water.

Add marshmallow creme, stir thoroughly. Watch for fudge to thicken, lose its sheen. When it snaps, it's done. Pour into greased pan. Doesn't double well.

I'd go with the first recipe if it's really hot and humid. Both recipes from (or adapted from) Lee Edwards Benning's "Oh, Fudge!".

If you've got to mail it -- wrap well with bubble wrap, and keep your fingers crossed or, even better, send the ingredients for the first one with the recipe to your son. Good luck!

Lady Fingers
(6/3/00)

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Larrupin' Good Fudge

Larrupin' Good Fudge
(with a comment and tips at the end)


Okay, I can't stand it! I'm drooling all over the keyboard, and wondering what's so bad about a fudge that's "only" sauce, anyway? Ever think of "Hot Fudge Sundae?" Downright sinful, that's what it is! And for my favorite chocolate sin recipe (no, not foolproof, but awesomely old-fashioned with that honest, whisper-of-graininess beaten fudge texture!), try this sometime!

2 cups sugar (yes, 2 cups)
4 tbsp cocoa (I usually add a "whisper" more)
1 cup milk (A little bit more doesn't hurt, tho)
pinch of salt

Stir it all in a pre-buttered sauce pan, cook kinda slowly so's not to scorch it. When it reaches soft ball stage, plop a tablespoon pat of butter on top, and 1 teaspoon (real) vanilla. Let cool, without stirring, until bottom of pan is cool enuf that you can put your hand on it (it should still feel warm-to-pretty-warm, but not to burn yourself - hope that makes sense).

Then, beat the tar out of it with a big spoon. Switch hands to beat with. Haul a teenager in to show off how much he can beat before fainting, then take over cuz if it's not already about to set up, it will be any second! There's a secret to knowing exactly the right moment to pour the stuff onto a buttered plate - and I haven't gotten the knack of it YET. Basically, pour the stuff onto a buttered plate, score it with a buttered knife once it's cooled a little bit (for later cutting) and let it cool down if you have the willpower. Make appointment with dentist, then:

Succumb.

This is the "Granny's old recipe" that hooked Grandpa before WW1 kind of fudge. "Larrupin' good!" Gawd, those southern women knew how to make your mouth water!

Nan (off to dig out the cocoa)
(6/3/00) 

Variation Comment:
I use 6 tbsp cocoa, 3 tbsp butter, and 1 tsp corn syrup, less if it's a very  humid day, and no salt.

The secret to when to push it onto the buttered pan is to watch for when the shine disappears - that's the point to dash it on the pan because you've only got about 15 seconds to work with. The butter goes in to cook with the other  ingredients and the vanilla goes in when you beat it. BUT, if you let it cool to 110°F, you don't have to beat it so much. And, if you let it cool too long and it hardens in the kettle, you can gently heat the kettle up until it's soft but you have to mix in the vanilla very fast because it sets faster then.

Also, to increase the recipe, add 6 tbsp cocoa and 2 tbsp butter for each extra batch as this is the exchange for chocolate squares. My Mother still has the magazine recipe she cut out before WWII pasted to a recipe card but she doesn't remember what magazine. One final tip - wrap the fudge
tightly when you store it so it doesn't dry out and get too brittle - I love it when it melts on my tongue!

Off to the kitchen!
Helen B

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Fool-Proof Fudge from The Countess of Cotton

Fool-Proof Fudge from The Countess of Cotton

The only truly fool proof fudge recipe I know, and believe me I am no candy maker at this altitude, is:

1 can Eagle Brand sweetened condensed milk
1 (12 oz) bag chips (chocolate, peanut butter, white chocolate, your choice)

Heat sweetened condensed milk, add chips and stir until melted and incorporated, pour into greased pan, cool and cut.

The chocolate is not really like fudge IMO, but the peanut butter isn't too bad.

Countess of Cotton, off to find some chocolate now (very evil grin)
(6/3/00)

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Favorite Peanut Butter Fudge

Favorite Peanut Butter Fudge

2 cups sugar (half brown sugar if desired)
1/2 cup evaporated milk
2 tbsp light corn syrup
1/4 tsp salt
1 tsp vanilla
1/2 cup peanut butter
1/2 to 1 cup chopped nuts, optional

Mix sugar, salt, syrup and milk in pan. Bring to boil slowly.

Cook until small amount forms soft ball in cold water, about 234°F on a candy thermometer.

Remove from heat, add peanut butter and vanilla. Do not stir.

Cool to lukewarm then beat just until creamy, losing gloss and beginning to hold shape.

Stir in nuts if used. Pour into a buttered loaf pan or 8" x 8" pan and cool. Cut in small squares.

Southern U.S. Cuisine

(posted by Bev 6/3/00)

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Chilled Asparagus Soup (two versions)

Here's an asparagus soup recipe I developed when our asparagus season hit about Easter this year. It's for a chilled soup, which tastes good in the Texas heat, but I think it would taste good hot, too. I'm giving the quickie version as well as the purist's version--take your pick. I love the "grassy" taste of this. Enjoy!

Chilled Asparagus Soup

3 to 4 cups cut asparagus
1 leek, including tender green, chopped
1 med. potato, peeled
2 cups low-sodium chicken or veggie stock
Juice of 1/2 lemon
water or broth to make desired consistency
salt to taste

In a pot, put the potato, chopped leek, and asparagus. Add broth and a little extra water if necessary. Simmer covered til the potato is done, and the asparagus and leek are very tender.

Remove solid contents to blender jar or processor. Add enough broth and blend til smooth. Gently blend in additional broth to desired consistency. Add lemon juice and seasonings to taste.

Serve warm, or slightly chilled.

Quickie-Version:

2 cans cut asparagus, juice reserved
2 tsp low-sodium chicken or vegetable granules
1 leek, chopped
1/2 cup instant potato flakes
juice of 1/2 lemon
additional water to make 2 cups
8-10 ice cubes
salt to taste

Strain asparagus juice into measuring cup and tip asparagus into blender jar. Add broth granules to juice and stir to dissolve. Add chopped leek.

Cover with vented plastic and microwave on high for 10 minutes. Let cool a little.

Add to blender jar along with potato flakes lemon juice, and additional water (about 1/2 cup). Liquefy. Gradually add ice cubes one or two at a time, blending in between til ice is dissolved. Add more liquid if needed. Adjust seasoning.

Serve warm or slightly chilled.

Ann
(6/2/00)

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