Scrapple

Servings: 12
Ingredients:

4 lb Pork scraps with bones OR 1
-hog's head, split
1 ts Salt
6    Peppercorns
3    Whole cloves
1    Bay leaf
2 c  Cornmeal
1    Onion, finely chopped
1/4 ts Cayenne
1/2 ts Freshly ground nutmeg
1/2 ts Or more ground sage
Salt and freshly ground
-pepper

Here’s a Pennsylvania Dutch version of scrapple. You’ll probably have
better luck rounding up pork scraps than a pig’s head, although you
could probably pick one up at an Asian or Latino market.

Parboil pork scraps or head, in water to cover, for 10 minutes. Drain;
discard water. return to pot with fresh water to cover, salt,
peppercorns, cloves and bay leaf. Bring to a boil, cover and simmer
for 3 hours, or until meat falls off the bones easily. Strain stock;
reserve. Remove all meat from bones and chop; set aside.

Reheat stock; gradually add cornmeal, stirring constantly until thick,
about 15 minutes. Add meat, onion, cayenne, nutmeg and sage; adjust
seasonings with salt and pepper. Pour into 2 greased loaf pans.
Refrigerate until set. Slice and fry for breakfast. Will keep in the
refrigerator for up to 1 week.

Serves 12.

From ‘Innards and Other Variety Meats’. Jana Allen and Margaret Gin.
101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; September 24 1992.

Scaloppine Of Sweetbreads With Lemon

Servings: 6
Ingredients:

2 lb Sweetbreads, soaked,
-trimmed, and blanched
Flour
Salt and freshly ground
-pepper
4 tb Butter
2    Lemons, very thinly sliced

Cut the sweetbreads into slices 1/2 inch thick, season them with salt
and pepper, and dust with flour. Heat the butter in a large frying
pan over fairly high heat and brown the sweetbreads for about 3
minutes on each side. Transfer them to a hot serving platter and
keep warm. Add the paper-thin slices of lemon to the butter
remaining in the pan, toss over high heat for a few seconds, and then
spoon them over the sweetbreads.

Serves 6.

From ‘Great Italian Cooking-La Grande Cucina Internazionale’ by Luigi
Carnacina, edited by Michael Sonino, Agradale Press, New York

Posted by Stephen Ceideburg; December 22 1990.

Scaloppine Of Sweetbreads In Cream

Servings: 6
Ingredients:

2 lb Sweetbreads, soaked,
-trimmed, and blanched
Flour
4 tb Butter
1 tb Chopped shallot
1 c  Dry sherry wine
1 c  Heavy cream
Salt and freshly ground
-white pepper
6 sl Of bread, crusts removed,
-sauteed golden brown in
-butter

Cut the sweetbreads into 1/2-inch slices, season them with salt and
pepper, and dust lightly with flour. Heat the butter in a large
frying pan over fairly high heat until the foam subsides and brown
the sweetbreads for about 3 minutes on each side. Transfer them to a
hot serving platter and keep warm. Add the shallot to the butter in
the pan, cook until it begins to color, add the sherry, and reduce to
1/2 its quantity. Add the cream and continue cooking until slightly
reduced and thickened. Taste, and correct seasoning. Arrange a few
pieces of the sweetbreads on each of the slices of toast and spoon a
little of the sauce over each.

Serves 6.

From ‘Great Italian Cooking-La Grande Cucina Internazionale’ by Luigi
Carnacina, edited by Michael Sonino, Agradale Press, New York

Posted by Stephen Ceideburg; December 22 1990.

Scallops St.jacques, A La Provencal

Servings: 4
Ingredients:

6 tb Butter
1/4 c  Finely chopped yellow onion
2 tb Finely chopped green onion
2 ts Finely chopped garlic
1 c  Flour
Salt and pepper
1 1/2 lb Scallops, cut into 1/4-inch
-slices
2/3 c  Dry white wine
1/4 ts Thyme
1    Bay leaf
1/3 c  Grated Swiss cheese

‘…For those who love a harmony of softly blended flavors with the
faint suggestion of seafood…’

Melt 2 tablespoons of the butter in a skill over medium heat. Add the
onions, green onions and garlic. Cook, stirring often, for about 5
minutes, or until the onions are tender but not browned. Using a
slotted spoon, remove the onions and garlic and set aside.

Put the flour, salt and pepper on a large piece of waxed paper, and
stir with a fork to mix well.

Dip the scallop slices into the flour mixture and coat well. Shake
off excess flour.

Melt 2 tablespoons of the remaining butter in the skillet and quickly
saute the scallops in it until they are lightly browned. Lower the
heat and add the wine, thyme, bay leaf and onion mixture. Cover and
simmer for 5 minutes.

Remove the scallops with a slotted spoon and spread them in a layer
in a shallow baking dish. (I use a 10-inch pie plate, but you may
use 4 large scallop shells, if you prefer).

Briskly boil the scallop cooking liquid for about 1 minute to reduce
and thicken it. Pour the sauce over the scallops. (This may be made
early in the day and covered and refrigerated until just before
serving.) About 3 minutes before serving, sprinkle the cheese over
the scallops, dot with remaining butter, and run under the broiler
just long enough to melt the cheese and lightly brown it. Serve hot.

Serves 4.

PER SERVING: 470 calories, 35 g protein, 30 g carbohydrate, 22 g fat
(13 g saturated), 111 mg cholesterol, 446 mg sodium, 1 g fiber.

From an article by Marion Cunningham, San Francisco Chronicle,
2/24/93.

Posted by Stephen Ceideberg; March 2 1993.

Savory Kasha Stuffing For Poultry

Servings: 1
Ingredients:

1 c  Buckwheat groats
1    Egg (slightly beaten)
2 c  Boiling water
3    Strips bacon (cut in pieces)
4 tb Butter
1 md Onion (chopped)
1    Clove garlic (minced)
1/2    Green pepper (chopped)
1/4 lb Mushrooms (chopped)
1 ts Oregano
1/2 ts Sage
Salt and freshly ground
-pepper

Kasha is frequently called buckwheat groats. It is made from
buckwheat grain and then roasted, which gives it a delicious nut-like
flavor. Aside from being a tasty stuffing for poultry, this recipe
makes an excellent side dish in place of rice, potatoes, or noodles.
So if you have any stuffing left over, be sure to refrigerate it and
save for a future meal.

Mix the groats with beaten egg, then add to frying pan over high
heat. Stir constantly until grains separate. Now add the briskly
boiling water, cover pan, reduce heat, and simmer for 30 minutes.

Meanwhile, fry bacon in another large frying pan. When bacon is
lightly browned, push to one side and add butter. Let this sizzle
and add onion, garlic , green pepper, and mushrooms. Stir well while
they are cooking so that they do not become too brown. Add oregano,
sage, and salt and pepper. Reduce heat and add the cooked groats.
Mix well, adjust seasoning, and remove from heat.

This is enough for a small roast chicken and more than enough for 2
Cornish game hens. Increase ingredients for goose.

From ‘Meat’ by the Lobel Brothers, edited by Alice Richardson.
Hawthorne Books Inc., New York, 1971.

Posted by Stephen Ceideburg December 18 1990.

Savory Egg Custard With Clams And Shrimp

Servings: 4
Ingredients:

1/2 c  Juice from canned clams
1 1/4 c  Low-sodium chicken broth
1 ts Oil
1 ts Rice wine
1 ts Light soy sauce
1/4 ts Sugar
pn White pepper
4    Eggs
1/2 c  Canned whole baby clams
3 tb Chopped Chinese garlic
-chives, or green onions
6 md Shrimp, shelled, deveined
1 ts Oyster sauce

This steamed egg dish exemplifies the simplicity of Chinese home
cooking it takes about 5 minutes to prepare. The Chinese use a heat-
proof porcelain shallow bowl 7 inches wide by 3 inches deep with
sloping sides to steam this egg dish. A 1 quart ceramic souffle dish
or a Pyrex bowl works just as well. To ensure a smooth, silky
texture, avoid high heat when steaming.

Combine the clam juice, chicken broth, oil, wine, soy sauce, sugar and
pepper in a saucepan; bring to a boil. Remove from heat; cool
completely.

Lightly beat the eggs in bowl. Slowly stir the cooled broth mixture
into the eggs until thoroughly mixed. Avoid over-beating.

Scatter the clams and 2 tablespoons of the chives in the bottom of a
1quart heat-proof bowl. Strain the egg mixture through a fine mesh
sieve over the clams.

Bring the water in a steamer to a boil over high heat. Place the
bowl on a rack above the boiling water. Cover, reduce heat to a
gentle boil, and steam for 2 minutes, or until the eggs begin to set.

Carefully remove cover from steamer, and scatter the shrimp on top of
the custard. Cover and steam for 5 minutes longer, The custard is
done when a knife inserted into the center comes out clean.

Carefully remove bowl from the steamer. Drizzle with oyster sauce and
garnish with remaining chives. Spoon over rice. Serve hot.

Serves 4 to 6.

PER SERVING: 90 calories, 10 g protein, 2 g carbohydrate, 5 g fat (1
g saturated), 160 mg cholesterol, 186 mg sodium, 0 g fiber.

From an article by Joyce Jue, San Francisco Chronicle, 11/11/92.

Posted by Stephen Ceideberg; February 22 1993.

Savory Chicken And Rice In A Lotus Leaf (China)

Servings: 8
Ingredients:

8 lg Dried lotus leaves
1 c  Long-grain rice
3/4 c  Sweet glutinous rice (see
-Note)
2 c  Chicken stock
3    Chinese sausages lop
-cheong) *
8    Chinese dried black
-mushrooms **
2 tb Small dried shrimp ***
1    Whole chicken breast, boned
-and skinned
2 tb Soy sauce, plus more for
-dipping
1 ts Sugar
1/4 ts White pepper
1 ts Asian sesame oil

1/2 ts Grated ginger
2 ts Soy sauce
2 ts Dry vermouth or Shao Hsing
-wine
1/2 ts Sugar
1/4 ts White pepper
1 ts Asian sesame oil

* cut diagonally into 1-inch slices ** soaked in warm water until
soft and pliable (about 30 minutes) *** soaked in warm water for 30
minutes

Foods wrapped in dried lotus leaves become infused with an exotic
earthy flavor. If lotus leaves are not available, you can wrap the
rice filling in oiled parchment. Besides being an unusual appetizer,
this dish can be served as a snack, for lunch, or as a light meal.
Note that the first step must be done the night before. Because
lotus leaves vary so much in size, eight packets may require anywhere
from four to ten leaves. (Larger leaves can be split in half, smaller
leaves may need to be overlapped.)

1. The night before, pour boiling water over the lotus leaves and
let them soak for 1 hour. Rinse and squeeze them dry. Mix the long-
grain and glutinous rice together in a large bowl. Wash the rice
under running cold water; gently stir and rub the grains between your
fingers to loosen all the excess starch. Continue until the water
runs clear. Drain thoroughly. Mix the rice with the chicken stock in
a 2-quart saucepan; soak overnight in the refrigerator.

2. The next day, set the saucepan of rice uncovered over high heat;
bring to a boil. Stir just enough to loosen the rice grains. Reduce
the heat to medium-high and boil until the liquid is absorbed, about
8 to 10 minutes. Put the sausages on top of the rice and cover the
pan. Reduce the heat to low and cook for 20 minutes. Turn off the
heat but do not remove the cover. Let the rice stand for 10 minutes,
then, with a wet wooden spoon, transfer it to a large bowl; set aside.

3. Squeeze the mushrooms dry. Cut off the stems at the base and
discard them; cut the caps in half. Combine the marinade ingredients
in a medium bowl. Cut the chicken breast into 3/4-inch chunks and
toss it with the marinade. Add the mushrooms and marinate for 20
minutes. Drain and coarsely chop the shrimp.

4. In a small bowl combine the soy sauce, sugar, white pepper, and
sesame oil; mix into the cooked rice. Add the chicken-mushroom
mixture and the shrimp.

5. Fold a lotus leaf in half and put it on a cutting board. If the
middle stem or edges are tough and hard, trim and discard them. (If
the leaves are small, you may need to over- lap halves.) Divide the
rice mixture into 8 portions; place one portion in the center of a
leaf half. Fold the edges over the rice to make a 4-inch square
packet. Tie it with twine. Repeat with the remaining leaves and
rice. Arrange the packets in a single layer in a bamboo steaming
basket.

6. Prepare a wok for steaming. Steam the packets over medium-high
heat for 20 minutes. Remove them from the steamer and cut each
packet across the top to expose its contents. Serve with small
dishes of soy sauce for dipping.

NOTE: Sweet glutinous rice is also known as ’sticky rice’ because
when it is cooked it becomes sticky. It is used to make poultry
stuffing and leaf-wrapped rice packages; it is called sweet rice
because it is often used to make sweet dishes. Soak it overnight
before cooking for the best results.

Makes 8 packets.

From ‘Asian Appetizers’ by Joyce Jue, Harlow and Ratner, 1991. ISBN
0-9627345-1-9.

Posted by Stephen Ceideberg; December 6 1992.

Sauteed Strips Of Chicken With Chanterelles

Servings: 3
Ingredients:

3/4 lb Boned, skinned chicken
-breast, cut in 1/2-inch
-strips
Tarragon, to taste
Salt and pepper, to taste
Flour
4 tb Butter
5    Shallots, chopped
1    Clove garlic, chopped
3/4 lb Yellow and black
-chanterelles, coarsely
-chopped *
2/3 c  Red wine (Pinot Noir or
-Zinfandel)
1 1/2 c  Low-salt chicken broth
3 tb Cream
1 tb Chopped chives or a handful
-of chive spears, for
-garnish

* (may substitute other mushrooms)

Sauteed Strips of Chicken with Black and Yellow Chanterelles and Red
Wine Sauce

This dish comes from Cahors, a town in the southwest of France known
for its dark, rough red wine. The sauce is equally good with salmon.

Sprinkle chicken strips with tarragon, salt and pepper, then dust with
flour.

Lightly saute in about half the butter (or butter-oil combination)
until just cooked through (2 or 3 minutes). Remove from pan and set
aside.

Saute shallots, garlic and mushrooms in remaining butter until lightly
browned, then pour in wine and cook over high heat until reduced to
only a few tablespoons.

Add broth and cook over high heat until this too is reduced by about
half and the liquid is well-flavored.

Add cream, return chicken and accumulated juices to pan, and heat
through briefly.

Serve immediately, garnished with chives if desired.

Serves 3 to 4.

PER SERVING: 340 calories, 25 g protein, 19 g carbohydrate, 17 g fat
(10 g saturated), 96 mg cholesterol, 310 mg sodium, 2 g fiber.

Marlena Spieler in the San Francisco Chronicle, 9/3/93.

Posted by Stephen Ceideburg

Sauteed Prawns (Tahiti)

Servings: 1
Ingredients:

1 kg Prawns
150 g  Chopped onion
2    Crushed garlic cloves
1    Glass water or white wine
30 g  Finely chopped parsley
Salt and red pepper

Wash the prawns thouroughly, breaking off the feelers or legs which
are too long. Fry the chopped onion in a heavy frying pan until
golden. Add the prawns and continue cooking until they turn red in
colour.

Season and add a glass of water or dry white wine to the pan, then the
crushed cloves of garlic and a light sprinkling of paprika. Cover
the pan and allow to simmer for about 5 minutes. Check the
seasoning, sprinkle over the fresh parsley and serve hot.

From ‘Tahitian Cooking’, Michel Swartvagher and Michel Folco. le
editions du pacifique, Papeete-Tahiti, 1980. ISBN 2-85700-062-6.

Posted by Stephen Ceideberg; September 13 1992.

Sauteed Mixed Vegetables In Taro Nest

Servings: 1
Ingredients:

40 g  Taro
1 tb Salt
1 tb Cornstarch
Cooking oil for deep-frying

95 g Thinly sliced lotus root
-(one section)
40 g Sliced water chestnut
-(approximately 1/3 cup)
40 g Soaked dried black Chinese
-mushrooms (approximately 5
-pieces)
40 g Soaked black fungi
-(approximately 12 pieces)
40 g Snow peas (approximately 15
-pieces)
40 g Celery
1 tb Chinese celery (optional)
40 g Carrot (a few slices)

4 tb Water
1 tb Cornstarch
1/2 ts Salt
1/2 ts Sugar

4 Soaked dried black Chinese
-mushrooms
3 Tomatoes
6 Baby corn (approximately 80
-g)
6 Mustard green stems
-(approximately 115 g)
12 Soaked dried bamboo fungi
-(approximately 150 g)

1 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)

8 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)

* (Equipment needed: two small metal strainers) ** (Any combination of
vegetables can be used, according to the season and the cook’s
preference)

Here’s another fussy one. The taro basket is gorgeous, the garnishes
meticulously laid out surrounding it. Very nice, time consuming
presentation. No taro? No problem. Grate a potato and make a deep
fried potato basket. I won’t tell…

Chinese Cuisine Practical Class Platinum Award - Vegetable SAUTEED
MIXED VEGETABLES IN TARO NEST (12 servings)

Chef: Lam Sing-lun (Hotel Furama Inter-Continental) ‘Fragrant
Surroundings Pond’ conveys images of rural peace and petite elegance,
both enhanced further by the rhyming sounds of the Chinese
characters. A traditional dish, sauteed mixed vegetables, is
presented innovatively.

1. For taro nest , cut taro length ways into thin (3 mm) slices. Cut
two-thirds of slices into thins strips (for edge of basket). Cut
remaining one-third into strips 1.5 cms wide (for base of basket).
Marinate with salt for 1 hour. Then rinse under cold running water
for 3 hours. Drain and mix with cornstarch. Form woven basket on
inside of one mold. Lay second mold on top. Deep-fry mould-framed
taro over low flame. 2. Slice each mushroom into four. Halve each
fungus. Remove snow pea strings. Cut celery diagonally. Cut carrot
into patterned pieces. 3. Mix sauce ingredients well. 4. For garnish
(optional): Slice black mushrooms. Peel tomatoes, remove seeds and
cut each into 4 slices. Cut baby corns and mustard green stems in
half. Drain black fungi. To cook 1. Bring garnish seasoning
ingredients to the boil, add mustard green stems and black mushrooms
for 1 minute. Add remaining garnish ingredients and bring to the
boil again for another minute. Drain and trim. 2. Bring seasoning
ingredients to the boil, add all ’sauteed vegetables’ ingredients
except snow peas and cook for 1 minute. Remove vegetables. 3. Blanch
snow peas in boiling oil for 1 minute, and remove when crisp. Pour
excess oil out of wok. 4. Add sauce and all ’sauteed vegetables’.
Saute for 1 minute. To present 1. Place taro basket in middle of
serving dish. Arrange trimmed vegetable garnish strips around basket
(see photograph). 2. Place sauteed vegetables in basket.

From ‘Champion Recipes of the 1986 Hong Kong Food Festival’. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 27 1992.