POTSTICKERS, Part 2 Of 2
Servings: 2
Ingredients:
See Part 1
: Continued from Part 1
NOTES:
* Delicious Northern Chinese snack and hacker\’s staple — Hackers on bothcoasts and most places in between love potstickers (though if you\’re fromthe Right Coast, you probably know them as Peking Ravioli, or just ravs.This recipe is based on one found in Chef Chu\’s Distinctive Cuisine ofChina. (…)
POTSTICKERS, Part 1 Of 2
Servings: 2
Ingredients:
———————————–DOUGH———————————–
2 C Flour, all-purpose 1/2 C Water
———————————-FILLING———————————-1/2 lb Pork, ground 2 Water chestnuts,1/2 sm Chinese (Napa) -chopped-cabbage, cored 1 t Salt-and chopped 1/2 t Sugar1 Green onion, 1 pn White pepper-coarsely chopped 1 t Sesame oil2 Ginger (fresh), TO COOK-thumb-sized slices, 5 T Vegetable oil-minced 1 C Water
———————————–SAUCE———————————–Hot chili oil Soy sauceRed rice vinegar
In a bowl, combine flour and water, mixing to form a ball. (…)
RIGO JANCSI, Part 2 Of 2
Servings: 1
Ingredients:
See Part 1
: Continued from Part 1
TO MAKE GLAZE: In a small, heavy saucepan, heat the sugar, water andchocolate over medium heat, stirring constantly, until the sugar andchocolate are dissolved. (…)
RIGO JANCSI, Part 1 Of 2
Servings: 1
Ingredients:
————————————CAKE————————————
2 T Butter 1/2 C Sugar
Flour or cocoa 4 Eggs, separated
3 oz Chocolate, unsweetened 1 pn Salt
3/4 C Butter (unsalted), 1/2 C Flour, all-purpose
-softened -(sifted)
———————————-FILLING———————————-10 oz Chocolate (semisweet), 1 1/2 C Heavy cream-chopped or broken 4 T Dark rum-into small chunks 1 t Vanilla extract
———————————–GLAZE———————————–7 oz Chocolate (semisweet), 1 C Sugar, granulated (fine)-broken or chopped 1/3 C Water-into small chunks
TO MAKE CAKE: Preheat the oven to 350 degrees F. (…)
SHU MEI
Servings: 1
Ingredients:
———————————DUMPLINGS———————————
2 lb Turkey, ground 6 Garlic cloves,
1 1/2 t Cornstarch (cornflour) -crushed, minced
1 1/2 t Sherry, dry -or pressed
3 T Light soy sauce 1 T Brown sugar
1 T Ginger, grated 1 T Sesame oil
-or finely chopped 1 pk Wonton wrappers
6 Green onions, chopped Peanut oil
——————————-DIPPING SAUCE——————————-1 1/2 C Fish sauce (You may 6 Garlic cloves, finely-want to dilute this -minced or pressed-with water, depending 1 T Ginger, finely-on its strength) -minced or grated1 C Vinegar 1 T Red pepper, crushed1 C Sugar
Make the dipping sauce by mixing together all of its ingredients. (…)
STEAMED CARROT PUDDING
Servings: 1
Ingredients:
——————————DRY INGREDIENTS——————————
2 C Flour, all-purpose, 1 1/2 t Salt
-sifted and measured 2 t Baking powder,
1 1/2 t Cinnamon -double-acting
3/4 t Cloves
—————————–OTHER INGREDIENTS—————————–1 1/2 C Potatoes (raw), 1 1/2 C Brown sugar (light-grated, or ground -or dark, depends1 1/2 t Baking soda -on what you like)1 1/2 C Carrots (raw), ground 1 1/2 t Lemon extract-(use medium blade) 1 1/2 t Vanilla1 1/2 C Bread crumbs 1 1/2 C Walnuts, finely chopped-(dry, not toasted) -(black walnuts are1 1/2 C Crisco (vegetable -wonderful if you can-shortening) -get them)2 lg Eggs, lightly beaten 15 oz Raisins
—————————–SAUCE INGREDIENTS—————————–1/4 C Water 1 t Lemon extract1/2 C Brown sugar (I use a 1/8 t Cornstarch, well-divided-mixture of light and dark) 1 T Butter1 t Vanilla
MAKE PUDDING: Mix the dry ingredients and set them aside. (…)
BOUILLABAISSE, Part 2 Of 2
Servings: 4
Ingredients:
See Part 1
: Continued from Part 1
NOTES:
* Marseille-style fish soup — A friend and I had been talking about theglories of bouillabaisse for the past year and we finally decided to useNew Year’s Eve as an excuse to fish rather than continuing to cut bait, adnauseam. (…)
BOUILLABAISSE, Part 1 Of 2
Servings: 4
Ingredients:
———————————-ROUILLE———————————-
6 Garlic cloves 1/3 C Bread crumbs
1 t Salt 1 Egg yolk
12 lg Basil leaves 1 C Olive oil
1/3 C Pimento, chopped Hot pepper sauce
——————————COURT BOUILLION——————————8 C Water (more as needed, 1 Leek-up to 10 C) -(white section only,2 C White wine, dry -cut into large pieces)1 Onion (coarsely chopped) 1 Celery stalk1 lg Carrot (cut into 5 lb Fish trimmings (fish-large pieces) -frames, heads, tails)
——————————-BOUILLABAISSE——————————-2 sm Lobsters, live 1 C Carrot, grated-(each about 1 1/4 lb) 1 C Onion, finely chopped36 Mussels 1 C Fennel, roughly chopped36 sm Clams, hard-shelled 1 t Sage2 lb Shrimp (medium-sized) 1 Orange peel strip3 lb Firm-fleshed fish -(about 1 x 3 inches)-(sea bass, red snapper, 1 pn Saffron-cod, etc.) 1 Bay leaf1/2 C Olive oil 1 C Parsley, roughly chopped2 Garlic cloves, minced 1 C White wine, dry1 Leek (white part only, Salt and pepper to taste-julienned)
MAKE ROUILLE: In a food processor fitted with the cutting blade, puree allingredients (except the olive oil and hot pepper sauce) until finelyminced. (…)
SOPA AZTECA
Servings: 4
Ingredients:
2 C Cream of tomato soup 2 C Consomme
-(use the recipe of 1/4 lb Corn tortilla chips,
-your choice, -crumbled
-or open a can) 1/2 lb Monterey Jack cheese,
4 oz Green chilies, diced -cut into half-inch
-(or use more or -(or smaller) cubes
-less, to taste)
Mix soups and bring to a boil. (…)
MUSHROOM SOUP II
Servings: 6
Ingredients:
1 lb Mushrooms, sliced 1/3 lb Ham leg, sliced
2 lg Onions, chopped 12 oz Evaporated milk
1 T French mustard 2 T Whisky
4 C Beef stock 1 t Lemon juice
Place the mushrooms, onions, mustard and stock in a saucepan and simmergently for 20 minutes. (…)