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 [...]
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, [...]
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. Make sure the sugar is fully dissolved or you willget a grainy glaze. Cover the pan and let the glaze cool [...]
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. With a pastry brush [...]
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. Store inthe refrigerator until you [...]
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 [...]
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. The following recipes are a combination [...]
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 [...]
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. Fill each soup bowl about 1/3 full withcrumbled tortilla chips. Place a layer of cheese cubes on top of thechips. Put one or two spoonfuls of diced, drained chilies on top of thecheese.
When ready to serve, ladle boiling soup on top of the mixture in the [...]
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. Save a few mushroom slices for decoration later.
Add the remaining ingredients, except for the lemon juice. Heat through,but do not boil.
Garnish with a few slices of mushroom (saved from before) and a squeeze oflemon juice. Serve.
NOTES:
* Mushroom [...]