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41. pseudoerasmus - 10/26/1999 11:42:39 PM (a bit simpler) dolma
* fresh vine leaves, 250 grams
* ground lamb or beef, 250 grams
* long-grain or basmati rice, 100 grams
* herbs: parsley, dill, mint, tarragon, spring onions, 250 grams
* large onions, two
* olive oil or canola oil
* tomato paste, two tablespoons
* salt
* black pepper
* fresh lime juice, 1/2 cup
* sugar, two tablespoons
Directions:
Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off.
Wash and finely chop the herbs. Fry in oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.
Mix prepared meat, herbs and rice well. Remove any remaining stems from vine leaves, and wash. Add hot water and salt and boil for 1-2 minutes until leaves soften slightly. Drain water and allow to cool.
Mix lime juice, sugar, salt and pepper. Add half to the mix prepared earlier, and mix well. Pour 2-3 spoons of oil in a pot. Place 2 or 3 layers of vine leaves in the pot. Stack two leaves covering the cracks, place some of the Dolmeh mix on top and wrap the leaves tightly around it. Repeat until all leaves or the entire mix is used up. Place the dolmas in the pot packed together.
Add oil and 1/2 glass of hot water. Cover and cook over low heat for about 20-30 minutes. If necessary, add more hot water during cooking. Add the remainder of the lime juice and sugar mix and cook for another 2-3 minutes.
42. pseudoerasmus - 10/26/1999 11:43:26 PM By the way, Seguine, adding jalapeņos to subcon dishes isn't "culinary miscegenation". It's more akin to growing gills or a third eye on mouse. 43. pseudoerasmus - 10/26/1999 11:43:59 PM Angelfive, your walnut pseudo-pesto sounds good. Could you repost it here? 44. harper - 10/27/1999 12:08:48 AM In response to requests for the recipe for the honey-saffron pie I made for the Motie Bash last Saturday, here it is. An historical note: This dish was served to Henry IV at his coronation feast at Westminster 13 October 1399 (damn, this thing is 600 years old!). The original recipe for "Doucetye" is from the Harleian MSS 279, Xv, p.50, compiled in Two Fifteenth Century Cookery Books, Thomas Austin, ed. published for the Early English Text Society by the Oxford University Press, 1964.
Here is the original recipe:
Doucetye:
Take Creme a god cupfulle & put it on a straynoure; thanne tak yolkys of Eyroun & put ther-to, & a lytel mylke; then strayne it throw a straynoure in-to a bolle; thentake Sugre y-now & put ther-to, or ellys hony forde faute of Sugre, than coloure it with Saffroun; than take thin cofyns & put it in the ovynne lere, & lat hem ben hardyd, than take a dysshe y-fastenyd on the pelys ende, & pore thin comade in-to the dyssche, & fro the dyssche in-to the cofyns; & when the done a-ryse wel, take them out & serue hem forth. 45. harper - 10/27/1999 12:19:09 AM Honey-Saffron Pie (continued)
Here is the modern redaction from Seven Centuries of English Cooking: A Collection of Recipes, Maxime de la Falaise & Arabella Boxer, eds., 1992 (my copy is from 1973). I believe the British measurements, where they differ from the American, are in parens.
Serves 8:
(3/4 pt.) 2 cups heavy [whipping] cream
1/8 tsp. saffron
(1/4 pt.) 1/2 cup milk
3 eggs, + 2 extra yolks
(1/4 pt.) 1/2 cup honey
9" pastry shell, pre-baked, unfilled [this is the "coffyn"]
Heat the cream, saffron, & milk together in a saucepan until cooked [do not boil]. Beat the eggs & yolks with the honey in a bowl. Slowly add the hot liquid, beating constantly with a wire whisk. Pour into the cooled shell. Bake at 350 degrees for 25-30 minutes until set.
Note: You can substitute 1 pt. Half & Half for the milk & cream, and 4 whole eggs for the 3 eggs & 2 extra yolks. This yields a pie that is not quite as rich. 46. theDiva - 10/27/1999 1:35:55 AM This was utterly fabulous. I plan to make it for Thanksgiving. 47. Seguine - 10/27/1999 2:51:27 AM "adding jalapeņos to subcon dishes isn't "culinary miscegenation". It's more akin to growing gills or a third eye on mouse."
You would not know the difference between a jalapeno and a subcon chilie (one of which I just now ate fresh, chopped up in a bowl of daal already nearly hot enough) if they each jumped up and sang to you in their native languages.
Three-eyed mice, incidentally, are delicious sauteed gently in butter, but it's good to kill them first; otherwise they tend to jump out of the pan.
48. Seguine - 10/27/1999 2:55:06 AM I've been looking for a good dolma recipe, PE, and the ones you posted both look very good. Have you tried the first or only the second, and if obtaining fresh grape leaves is impossible, how advisable is it to use canned? 49. Angel-Five - 10/27/1999 3:56:46 AM Cilantro-Walnut Paste
I like this stuff immensely and it's very easy to make.
For every cup of cleaned and chopped cilantro leaves,
1 clove of garlic, adjusting for strength of garlic and your
taste
1/2 to 1 fresh chopped hot pepper -- jalapenos are a
favorite and give the salsa some heat, but I've made this
salsa with thai hots. If you're squeamish about hot stuff,
add less but this sauce needs a little heat.
8 walnut halves
1 tsp good olive oil
3 tbsp white vinegar
Salt to taste (optional)
Puree together. Taste. Revel.
I use this in a lot of things, from chicken to cold pasta
salad. 50. Angel-Five - 10/27/1999 5:39:48 AM Speaking of fat in recipes
Stuffed Pepperocini
You'll need a pastry bag with a smallish nozzle for this. If you don't have one you can use a ziploc with the corner cut off but it can be a bit messy.
Dice half a green bell pepper, half a red bell pepper, a clove of garlic, and six shallots. Mix.
Fry up about eight strips of smoked bacon. When the bacon is midway done, you want to pour off most of the grease, then brown the bacon well. Give it a nice dark color. Drain the bacon and the pan to get rid of any burned residue, then add two tablespoons of the bacon grease to the pan, reheat, add the diced pepper mixture and panfry until cooked but not too mushy. Take off heat.
Crumble the bacon and add it, the pepper mixture, and three or four tablespoons of the grease (yes, just do it) to two bricks of cream cheese and process it to a blend. You may taste the blend if you like, but don't be disappointed if it doesn't have as much flavor as you thought -- the flavor comes out in a few hours. If there is very little bacon flavor, either add more or more grease. Place finished mixture in a pastry bag.
Take the pepperocinis, slash a nozzle-sized hole in the side of each, drain in a colander carefully, then fill as many as you can (it really depends upon the size of the pepperocinis you get, but you ought to be able to get about 30 or so mid-sized peppers stuffed.
Stick them in a fridge, let them chill. 51. Seguine - 10/27/1999 6:05:23 AM These stuffed pepperoncini are straight out of that all-fat diet, aren't they? 52. Angel-Five - 10/27/1999 6:10:20 AM Yup. But very tasty. 53. harper - 10/27/1999 6:25:47 AM Angel-Five --
A minute on the lips, a lifetime on the hips. But it sure sounds good. 54. Seguine - 10/27/1999 6:34:07 AM The following pecan pie recipe was given to me about 10 years ago by a friend who printed it on the inside of an obscene postcard ca. 1930-something. The pie is so good, and the photograph that stands guard over the instructions for it is so amusing, that for many years we kept it on our refrigerator, where it offended many a priggish eye.
Now it lives inside one cookbook and another, safe from all the splashes and smears that once threatened to obscure the alabaster rump of the reclining young lady whose be-gartered thighs are raised up to her chest, so that a large mirror on the floor in front of her reveals to us...
Ingredients:
1/2 cup brown sugar
1/2 cup (1/4 lb) butter
3/4 cup white sugar
3 eggs
1/4 teaspoon salt
1/4 cup white corn syrup (aka Karo syrup)
1/2 cup half-and-half (you might could substitute cream)
1/2 teaspoon vanilla extract
1 large pie crust (the usual flour, ice water, and butter kind--any good pastry recipe will do, or you can use a store-bought frozen one if you're indifferent to pastry.)
Pecan halves sufficent to line the bottom of the pie crust.
Directions:
Preheat oven to 350 degrees.
Over a very, very low fire, cream the brown sugar and melted butter in a saucepan.
Add white sugar, eggs, salt, syrup, and cream.
Turn the fire up to high and cook mixture for five minutes, stirring constantly. Do not let it boil. Add the vanilla.
Arrange pecan halves on pie shell and pour mixture over it.
Bake until brown, about 35 minutes.
55. pseudoerasmus - 10/27/1999 6:55:28 AM Seguine: Here is Japan's answer to the subcon achar.
Bibinba sansai
100g each of bean sprout, thinly julienned carrots, judas ears, fern stems
1/2 cup of chili oil
1 tablespoon, soy sauce (dark)
1 tablespoon, sweet vinegar (kind used in some sushi)
salt to taste
Keep in sealed container for about a century. Then serve to your descendants. 56. pseudoerasmus - 10/27/1999 6:56:34 AM Oh, I forgot
a tablespoon of sesame seeds 57. Seguine - 10/27/1999 8:55:36 AM Ooooooh.
58. Seguine - 10/27/1999 8:59:20 AM In my broiler right now is an experiment featuring chicken legs marinaded in a puree of ginger, garlic, onion, fish sauce, and hot pepppers; sugar and lemon juice is spinkled on top as it cooks.
I will report back later. 59. Seguine - 10/27/1999 11:15:16 AM Report: chicken worked out extremely well. Served it with black sweet rice and a melange of Chinese long green beans, sliced carrots, cabbage, & chicken dumplings browned in oil and sesame oil, and then steamed, w/a dash of fish sauce. Hot dumpling sauce on the side.
(I forgot to mention the marinade also contained sesame oil and olive oil.)
The black rice is actually deep purple and tastes slightly like spinach or possibly seaweed. Delicious; marvelous texture. 60. Angel-Five - 10/29/1999 8:31:23 AM Angel's tossed mesclun salad with marinated chicken
Salad mix:
Suggestion:
Black-Seed Simpson
Mustard Cress
Spinach
Basil
Parsley
A good spicy mesclun mix
Romaine
The composition should vary with your garden, really. Be creative. If you need a hard and firm recipe, start with the mild leaves and add so that the finished composition is 2 parts mild to one part tangy. You should have a large colanderful when done.
Wash, pat dry, prepare the leaves, thoroughly mix.
Additions:
Half a cucumber, scrubbed, and sliced paper thin with a vegetable peeler
Two mid-sized carrots, scrubbed, peeled, and sliced likewise.
Diced bell pepper, the sweeter the better.
A Brandywine tomato (or a few Black Krim), washed and sliced into thin wedges.
one half cup slivered almonds and one cup fragmented dry noodles (Ramen noodles work wonderfully for this): pan-fry with light oil and a few tablespoons of light soy until browned.
Toss all these ingredients into salad except the tomatoes.
Chicken: one breast per person, boned, stripped and cut into bite-sized angular pieces. Marinate in: equal portions light soy and sesame oil, with about one clove of garlic and an equal-sized piece of ginger for each breast, and a bit of sambal oelek (use anything spicy for a substitute). Marinate as long as your heart desires. Stir-fry these pieces of chicken until done and a little browned, drain, (the browned bits of garlic and ginger can be discarded, but I love them in the salad).
Plate the salad, and place chicken strips and tomato wedges on top of it. Top it however you like, but I usually just drizzle a little sesame and light soy over it. It goes okay with a creamy dressing, too. I like to have whole green olives with this salad.
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