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Recipes and CookingThe best place to go for lively cooking discussion, recipes, arguments about real alfredo sauce and the use of canned soups in casseroles is rec.foods.cooking, an unmoderated usenet group. I also try to post when possible to my cooking blog, 'take snails and octopuses and things...' It's updated a bit more frequently than this website, but that doesn't mean much! I grew up in Southeast Asia, lived in France for a short period, trained as a sous chef and pastry chef and, over the years, worked short order, fish station, broiler station, garde manger, and ran my own catering business for a time. The recipes posted here are original creations, or family treasures, but feel free to borrow, distribute and change - cooking is always a work in process. Below are a few recipes, more can be found in the blog... Liz WATERCRESS/FENNEL SAUCE 2 cups watercress ends,
chopped Saute above in about 1/4 cup butter till wilted. Add the juice of 1/2 lemon, 1/2 cup white vermouth and 1 cup chicken broth. Bring to a boil and simmer till almost all liquid has evaporated. Emulsify in a blender or food processor, whisk in an additional 1T butter and 1/2 cup heavy cream. I served it over chicken breasts which were pounded thin, floured, dipped in egg wash, breaded with a mixture of bread crumbs, grated parmesan and Penzeys Herbes de Provence then pan fried in olive oil and butter. I flamed them at the end with a little brandy because the kids love it when I set their food on fire <g> (L. Crawley 2001) CORN CHOWDER 1/2 pkg bacon (about 6
slices) Fry the bacon till crisp, remove bacon and drain, reserving grease. Add onion and potatoes to reserved bacon grease, brown lightly, add garlic, chicken broth and spices, then simmer till potatoes are cooked through. Remove half of the potato mixture and blend or mash up, then mix back in. Add cream, corn, and crumbled bacon, and correct seasoning. If you want the soup thicker than the mashed potatoes make it, you can use a roux. (L. Crawley 1988) GREAT-GRANDMA VALENTINES PLUM PUDDING 1/2 lb beef suet Chop suet fine, then put fruit in. Sift flour, baking powder and spices together and mix with fruit. Add cup of cider or sweet wine, mix, then add baking soda mixed with 1/4 cup of cold water. Mix well. Form into rounds and tie up with cheesecloth or rags tightly. Drop them in a large pan of boiling water and boil for 5-6 hours. Soak with brandy or rum. Should keep for a long time. Makes two large ones or 4-5 small ones. Can add 2-3 beaten eggs, nutmeat or a grated carrot. Don't add any more flour. Lilian Valentine CHOCOLATE CHERRY FIVE SPICE CAKE (flourless) 8 oz. bittersweet chocolate Melt the chocolate together with the butter, cool and combine with kirsch and vanilla. Grind the hazelnuts with the sugar and 5-spice. Mix the yolks in with the chocolate mixture, then add the nut mixture. Beat egg whites till stiff and fold in. Bake in a 9 inch greased springform pan at 350 for one hour. Topping: 1 can tart cherries with
liquid Heat cherries, kirsch, creme decacao, 5 spice powder and sugar till boiling, reduce heat and simmer till reduced by half. Add butter. Cool and whip in cream. (L. Crawley 2000) ROASTED POBLANO-SAGE-BOURBON SAUCE 2 large roasted poblano
peppers, peeled, seeded and chopped Mix all together except butter, bring to a boil and reduce by 2/3. Emulsify in a blender or food processor, then strain, return to heat and add butter. Goes well with chicken and pork. (L. Crawley 2001) |