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  1. Medallions of Pork with Cognac and Peppercorn Sauce Sprinkle pork with salt. Melt butter in large skillet over high heat. Saute pork in 2 batches until browned and cooked through, about 3 minutes on each side, adding more butter if needed. Remove slices to warmed serving platter. Cover tightly with aluminum foil to keep warm. Reduce heat under skillet to medium. Carefully add cognac to skillet, stirring and scraping up browned bits with wooden spoon. Cook about 1 minute. Stir in heavy cream and peppercorns. Cook until slightly reduced, about 3 minutes. Stir in any accumulated meat juices from
  2. Chinese Hot & Sour Soup From Mark's Website cups chicken stock 1/4 lb julienned lean pork or chicken 2 T garlic & red chile paste 2 T soy sauce 3/4 tsp ground white pepper 4 eggs, beaten 5 T cornstarch 1 c sliced shittake mushrooms 1 can peeled straw mushrooms 1 can sliced bamboo shoots 1 can sliced water chestnuts 1 can baby corn ears 1 cake soft tofu, sliced into 1/4 inch cubes 1/4 c white vinegar 1 tsp sesame oil 1/4 c dried black fungus (cloud ears), soaked in water for one hour, drained and sliced. finely chopped scallions for garnish Preparation: 1. Bring stock
  3. Sephardic Charoset From the Passover thread: I've been making a sort of improvised Sephardic charoset for the past several years that is always a hit and much tastier than the "standard" mortar. 3 apples, cubed 3 pears, cubed 1/2 c each walnuts, almonds, filberts and pistachios, finely chopped 1 handful each dried apricots, golden raisins, and dates, finely chopped Ground Cinnamon Ground Ginger Pinch ground Nutmeg Kosher White Concord wine 1/3 c Honey Mix together fruits and nuts. Moisten with enough wine and honey to create "mortar-like-texture" and season to taste with ground spi
  4. Shrimp & Pesto Ravioli with Sherry Cream Sauce & Shitakes 1 lb 31 to 40 count shrimp, peeled, deveined and boiled for 4 minutes. Drain and cool. 2 c durum semolina flour 2 eggs water pesto pitted calamata olives 1/2 lb. shitake mushrooms 1/4 c diced shallots 1/4 c dry sherry 1 pt heavy cream 1/4 tsp nutmeg olive oil 1/4 stick butter at room temperature 1/4 tsp Old Bay Seasoning Pasta: Combine eggs and flour thoroughly. If necessary, add water until proper consistency is attained. Knead for 5 minutes, then let rest on counter under a bowl for 20 minutes. Roll out dough
  5. Chinese Dumplings (Potstickers) Dough: 1/2 tsp salt 2-1/2 c unsifted flour 1 T lard, chopped fine (OK, I use margarine!) 1 c boiling water Filling: 1 lb ground pork 2 T dry sherry 2 T soy sauce 1 tsp grated ginger 1/2 tsp groud white pepper 1 T toasted sesame oil 1 T chopped green onion 1/2 tsp sugar 1 egg white 1 tsp salt 1 T corn starch 2 cloves garlic, finely minced > 2 T finely chopped water chestnuts 2 T finely chopped bamboo shoots 1 T (or more) garlic & red chile paste 1 c finely chopped cabbage with moisture squeezed out Mix all the Dough ingredients and
  6. Piquant Salmon Rolls 8 oz cream cheese 1/4 c walnuts or pecans, chopped 1/4 c green onion, chopped 1/2 tsp ground coriander 1/2 tsp cayenne (or more, to taste. For Chilehead events I’ve used dried habanero powder) 1 stalk celery chopped 2 tsp lemon juice 8 oz (3/4" by 2") thin slices smoked salmon thin sliced cucumber freshly ground pepper your favorite crackers (I use Wheatsworth) fresh dill sprigs hot sauce * 1.In a bowl, soften cream cheese and stir in chives, green onion walnuts and celery. 2. Add lemon juice and spices and mix well. 3. Spread mixture on salmon slices and
  7. Rich's Chicken Salad Sunrise 3 lb Boneless Chicken Breast. 1 c Celery, cut diagonally. 1/2 c Red Onion, small dice. 8 oz Raisins, black, golden, or a mixture. 8 oz Cashews or other nuts. 1 g fresh Saffron 1 T olive oil 1 T balsamic vinegar 1 c Chicken Stock or Water Salt & Fresh Ground Pepper to taste 1/2 lb pasta, cooked al dente' (I use bow ties) 1 Large red or green Bell Pepper, fine julienne. 1 T Fresh Thyme or Mint (or about 1tsp of dried leaves) 3 c mayonnaise, either homemade or a quality brand like Hellmann's or Kraft Chopped Chives or Green Onions for Garnish 1 c
  8. Coconut-Peach Cake Serves 12 as Dessert. From Brown Sugar by Joyce White. Used with permission from the author. This is a fancier than the version found in The Daily Gullet article, click here. "This elegant cake is perfect for a wedding reception. Very lightly toasted coconut adds a tawny color to the cake, but if you prefer a snowy pristine look, don't toast the coconut. Place the cake on a nice crystal platter and ring it with candied violets. Toni likes the cake stacked with homemade peach preserves, but it is just as pretty, and delicious, with plum preserves made with black or Santa Ros
  9. So-Good-You-Wanna-Marry-'Em Chocolate Chip Cookies 1 c vegetable shortening (do not use butter flavored) 3/4 c light brown sugar, firmly packed 3/4 c granulated sugar 2 eggs 1 tsp hot water 1 tsp vanilla 1-1/2 c all-purpose flour 1 tsp baking soda 1 tsp table salt 2 c quick oats 1 pkg chocolate chips (I prefer milk chocolate chips) In a large bowl, cream together: shortening brown sugar granulated sugar eggs Add: hot water vanilla In a separate bowl sift together, then add: flour soda salt Stir in oats and chocolate chips. Drop by tablespoonfuls onto baking sheet and bake at 400º
  10. Bite-Cha-Back Brownies Here's my and my family's favorite. The combination of a large amount of chocolate, light-brown sugar, bread flour, and a little baking soda makes a thick, chewy, fudgy, and very chocolatey brownie that bites you back! 6 ounces unsweetened baking chocolate 3/4 cup unsalted butter 1-3/4 cups packed light brown sugar 3 large eggs 1 teaspoon vanilla extract 1-1/4 cups bread flour (using dip-and-sweep method of measuring) 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup toasted chopped walnuts (optional) Position oven-rack at center of oven. Preheat oven to 350 degrees.
  11. Coffee Chocolate Chip Blondies (with Kahlua) Everybody goes crazy for these. Some people don't want to have these thinking they prefer a brownie but, one taste and their hooked. This is a variation of something that's in one of the Silver Palate cookbooks. These are great to make ahead of time. Before cutting into bars, wrap the whole thing well in plastic and foil and freeze. Thaw, still wrapped and then cut. 3/4 c unsalted butter (1 1/2 sticks) 1 lb dark brown sugar (light is OK too) 3/4 tsp instant espresso 1 T hot water 4 eggs 2 T vanilla extract 2 c unbleached all purpose flou
  12. Stew's Jumpin Joe Sauce (BBQ) Serves 4. Stew's Jumpin Joe Sauce<br> I started this recipie, which will probably never be final, to come up with a BBQ sauce that would satisfy my tastes. I have used it on different cuts of meat. My favorite use of this sauce is as a dipping sauce for wings, but it makes a nice rack o' ribs as well. Well Here Goes! 1 tsp powdered mustard seed 3 shots of fine espresso 3 Whole jalepenos Diced and Seeded 1 8oz can tomato sauce 1/3 c white vinegar 1 small white onion diced 1 clove garlic crushed 1/2 tsp Salt (add more later to taste) 1 tsp cour
  13. Pastry Cream (Creme Patissiere) As basic to pastisserie as stock is to cooking. You are basically making a thick custurd. In emergency substitute thick custard made with custard powder. 6 Egg yolks 125 g sugar 40 g Corn flour (or ordinary flour) 1 vanilla pod split 500 l milk 1. Put the egg yolks and about a third of the sugar in a bowl and whisk until they go pale and form a ribbon. Much easier to do this using a food processer or an electric hand whisk. 2. Sift in the flour and beat well. 3. Put the milk, the rest of the sugar and the split vanill pod in a saucepan and bring to the bo
  14. Beet Rounds with Fresh Herbs Serves 4 as Appetizer. 4 small to medium beets 1/4 c olive oil 1 T sherry vinegar 2 T minced parsley or a mix of fresh herbs sea salt 1. Preheat oven to 375 F. Wash the beets, wrap tightly in foil (you can wrap them all together), and roast 1 hour or until a knife slips easily into the center of a beet. 2. Let the beets cool to room temperature. Peel with your fingers. Slice the beets thinly on a mandoline or with a sharp knife and arrange the slices in a single layer on one or more platters. 3. Stir together the oil and vinegar and pour over the beets. Sp
  15. Beef Stroganoff A beef Stroganoff without mushrooms. Serves 6 2 lb beef sirloin 6 T butter 1 c chopped onion 3 T flour 1 T ketchup 10 oz beef stock or broth 1 cloves, finely minced garlic 1-1/2 c sour cream 1 tsp beef demi glace Pepper to taste rice or egg noodles 1/2 c red wine Trim fat from beef. Cut into 1/2 inch thick slices. Melt 2 tablespoons of the butter in skillet. Brown beef, and set aside. Add the rest of the butter to the skillet and sautee onion and garlic until golden. Add flour, ketchup and pepper. Stir until smooth. Add broth, stirring. Reduce heat and simm
  16. Chinese Hot & Sour Soup Recipe courtesy =Mark 6 c chicken stock 1/4 lb julienned lean pork or chicken 2 T garlic & red chile paste 2 T soy sauce 3/4 tsp ground white pepper 4 eggs, beaten 5 T cornstarch 1 c sliced shittake mushrooms 1 can peeled straw mushrooms 1 c can sliced bamboo shoots 1 can baby corn ears 1 cake soft tofu, sliced into 1/4 inch cubes 1/4 c white vinegar 1 tsp sesame oil 1 can sliced water chestnuts finely chopped scallions for garnish 1/4 c dried black fungus (cloud ears), soaked in water for one hour, drained and sliced. Preparation: 1. Bring
  17. Sauteed Fresh Shitake Mushrooms from China I contributed these mushrooms to the eGullet bread event last Sunday and have had a number of requests for the recipe. Here it is. 3 lb fresh shitake mushrooms 3 T olive oil salt black and white pepper 1/4 c minced scallion tops (green part) or parsley Prepare ahead: Trim away and discard the mushroom stems (they are good for stock), then clean them by wiping with a damp cloth or if they are very dirty, briefly swishing them in a basin of cold water. Dry the mushroom caps if necessary, then cut into coarse shreds. To cook: Put 2-3 tablespoons o
  18. Flaming Orange Gully Serves 1. DURING OUR recent Q&A session with master mixologist Dale DeGroff here on eGullet, Dale was challenged by user "Varmint" to create "a new cocktail that we, as eGulleteers, can call our own. We'll gladly order this cocktail whenever we meet, singing your praises." Was Dale up to the challenge? As if . . . ! Today, eGullet.com and Dale DeGroff are proud to unveil Dale's new cocktail to our thirsty audience. The Flaming Orange Gully is a spicy, sexy melange of fresh orange juice, Stolichnaya Ohranj, Angostura Bitters, Velvet Falernum Syrup, and fresh grated nu
  19. Chocolate Milk Serves 1. A classic childhood treat. The first recipe ever to go into the archive way back in the pre-alpha days when the whole thing looked like total crap. 12 fl oz milk 3 T chocolate syrup Pour half of the milk into a tall glass. Add the chocolate syrup and stir vigorously until combined. Add the remaining milk and stir to combine. Keywords: Easy ( RG101 )
  20. London Broil with Feta-Herb Cream Sauce As Top Round London Broil is neither very tender nor very beefy in flavor, I thought it would do well grilled medium-rare and paired with a flavorful sauce. Turned out I was right. Sprinkle both sides of the beef with coarse black pepper and kosher salt. Press in with fingers. Let stand for an hour. In a medium saucepan, melt the butter over medium heat. Add flour and stir continuously until the butter/flour mixture (roux) begins to brown and smell nutty, about 1 minute. Pour in about 1/4 cup of the cream and stir until smooth; gradually add remaining
  21. Korean BBQ pork buns (like the ones they sell at the Korean bakeries) Serves 10 as Main Dish. To start off, these pork buns are very similar to Chinese pork buns (Char Siu Bao), but they're baked instead of steamed Korean Bakeries have always been a favorite of mine. The delicous buns, filled with sweet or savory fillings are so hard to resist. For the longest time, I've been trying to figure out how to achieve that soft, perfectly textured 'baked' bun dough they use, but I never had much luck. I tried many soft bun and dinner roll recipes, but it was never like the bun dough at those bakeri
  22. Potato Soup with Mushrooms and Greens ( RG2093 )
  23. johnnyd's Quick Meditteranean Cod A fisherman friend dropped by with 20 lbs of fresh cod. What to do? I remember a tomato-based cod stew from Spain/Portugal that I tried to re-create here. Feel free to adjust/add/subtract at will. Also, use as a base for "Zarzuela", a spanish seafood "riot of the table", or other tomato-based seafood creations. Sauce: 1 large onion - chopped 1 poblano pepper - chopped 3 cloves garlic - chopped Oregano - liberal shakes Saffron - one healthy pinch 1 tsp whole coriander seed 1 tsp paprika 1 big bayleaf simmer above gently in rendered salt pork fat (or Olive Oi
  24. Quick Cinnamon Rolls with Buttermilk Icing Serves 8. These cinnamon rolls are based on a recipe from Cook's Illustrated. Though they aren't yeasted, they're richly flavored and much better than you would expect from a "quick and easy" recipe. Filling 3/4 c packed dark brown sugar 1/4 c granulated sugar 2 tsp cinnamon 1/8 tsp cloves 1/8 tsp salt 1 T melted butter Dough 2-1/2 c all purpose flour 2 T granulated sugar 1-1/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1-1/4 c buttermilk 6 T melted butter Icing 2 T cream cheese, softened 1 T buttermilk 1 c powdered sugar
  25. Jerk Chicken First of all, this resembles less a sauce than a curry paste, made with several of the ingredients that characterize Jamaican cuisine: thyme, ginger, scallions (“escallions”), allspice (“pimento”), and scotch bonnet chile (close cousin of the habanero). This recipe should make at least 2 cups. All quantities are approximate and can be varied. Jerk sauce is wonderful, but with Mr. Habanero around, subtle it ain’t. If you do two chickens, just thin the sauce with water and distribute it evenly. 1/4 c whole allspice berries 2 T black pepper corns 2 bay leaves 1 small onion, peel
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