Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Tuna Mango Spread

2 7-oz. cans solid white tuna
6 Tbsp. mango chutney, chopped
4 Tbsp. chives, chopped
4 Tbsp. fresh dill, chopped
2 Tbsp. lemon juice

Combine all ingredients in a small bowl and mix well. Serve on crackers or toast points.



White Chili

1 Tbsp. vegetable oil
4 boneless chicken breasts cut into 1/2 inch pieces
1 white onion, chopped
2 cloves garlic, minced
4 stalks celery, chopped
3 jalapeno peppers, seeded and sliced
1 16-oz. can navy beans
1 10-oz. package white shoepeg corn
1 15-oz. can chicken broth
1 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. red pepper
Chopped parsley
Shredded cheddar cheese for garnish

Heat oil in a large skillet and cook chicken, onion and garlic until chicken is cooked through. Add celery and peppers saute until tender. Add beans, corn, chicken broth, cumin, chili powder and red pepper; simmer for 30 minutes. Serve with fresh parsley and cheddar cheese sprinkled on top.



Easy English Trifle

1 angelfood cake (store bought will work just fine)
1 jar raspberry preserves
3 cups prepared custard
1/3 cup cream sherry
1/4 cup sliced almonds
Whipped cream for topping

Cut angelfood cake into 3 equal parts. Spread raspberry preserves on the top of the bottom layer. Drizzle half of the sherry on top of the raspberry preserves followed by half of the custard. Spread raspberry preserves on the top of the middle layer, followed by sherry and custard. Place the top layer of the cake on and top with whipped cream and almonds.

If you wish you may use a different flavor of preserves and use vanilla pudding in place of the custard. I used a sugar-free angelfood cake that worked just fine; and since angelfood cake already doesn't have any fat, this makes this dessert low in fat and calories.

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[the fugative]

When you think of the Lewis and Clark expedition, if it crosses your mind at all, the last historical dilemma you might consider is the food they brought on their journey.

Fortunately for Meriwether Lewis and William Clark, provisions were one of the earliest concerns that came to mind.

In case you've forgotten your American History 101, here's a reminder (though soon you won't need much of a prompt; next year is the 200th anniversary of their expedition and celebrations are already in high gear): Lewis and Clark are the 19th-century adventurers who led a two-year journey to find a northwest river passage to the Pacific Ocean from the Midwest, at the behest of President Thomas Jefferson, after the Louisiana Purchase was a done deal.

Along with requesting detailed maps and field notes on the landscape, plants and animals the expedition encountered, Jefferson wanted to know how people in this new American land grew crops, fished and hunted.



19 July 1804 -- "I call this Island Butter Island as at this place we mad use of the last of our butter." -- William Clark


Few historians have concentrated on the culinary aspect of this 2,575-mile expedition that left St. Louis on May 14, 1804, reached Oregon's coast Nov. 7, 1805, and returned on Sept. 23, 1806. Yet the two explorers mention food almost every day in their journals.

15 August 1804 -- "I took ten men . . . and with a Brush Drag caught 308 fish, of the following kind (i'e) Pike, Samon, Bass, Pirch, Red horse, Small Cat, & a kind of Perch Called the Ohio Silverfish. I also Caught the Srimp which is Commmon to the Lower part of the Mississippi, in this Creek & in the Beaver Pond is emince beads of Mustles Verry large & fat." -- Clark



For anyone who has taken a camping trip -- or even missed a meal -- it should come as no surprise that the explorers' thoughts were often on food. At times their interest went beyond their tastebuds and took a scientific approach to culinary matters.

For example, in what is now known as Jackson Hot Springs in Wyoming, Clark conducted an experiment to see how long it took to cook meat in the thermally heated water. Meat the size of his three fingers took 25 minutes to cook; a larger piece needed 32 minutes. The facts made his journal entry in July 1806.

Lewis and Clark began their journey with more than 14,000 pounds of provisions that included 3,705 pounds of pork layered into 50 kegs, plus a 100-pound keg of lard. The pork was served only when the hunters in the expedition couldn't supply wild game.

The expedition also started out with 1,000 pounds of hominy, which is lye-soaked dried corn. They traded for more hominy as they traveled along the trail.

Dinner was the only hot meal of the day for the adventurers. Breakfast and lunch consisted of leftovers. The travelers ate up to 9 pounds of meat a day. The animal fat -- and calories -- were critical to keep them healthy and nourished.

An entry in May 1805 includes the measurements from a bear, whose head measured 3 feet, 5 inches in circumference. The bear provided 6 gallons of fat and 400 pounds of meat for the explorers.

A roasted beaver fed two men. Lewis wrote that it was

"a most delicious morsel."

Sacagawea, the young Indian woman who served as a guide for the expedition, taught the explorers how to use many roots in their diet, including the prairie turnip and wild artichoke (now called the Jerusalem artichoke).

An adult buffalo provided up to 400 pounds of meat. The U.S. population in 1804 was 5.4 million; the buffalo population at that time was 40 million to 75 million.

10 June 1805 -- "My fare is really sumptuous this evening; buffaloe's humps, tongues and marrowbones, fine trout parched meal pepper and salt, and a good appetitite; the last is not considered the least of the luxuries." -- Meriwether Lewis









Fort Clatsop Salmon Chowder


Fort Clatsop is near the Pacific Ocean in Oregon


• 4 c. vegetable or chicken broth

• 1/4 lb. smoked salmon

• 1/2 lb. sweet potatoes, peeled and diced

• 1/2 c. sliced fennel

• 1 small onion, peeled and chopped

• Salt and freshly ground black pepper

• 1 tbsp. chopped fennel fronds

Bring the broth to a boil. Stir in the salmon, potatoes, fennel and onion. Add salt and pepper to taste. Return to a boil. Cover and reduce the heat to medium-low and simmer for 20 to 25 minutes, or until the vegetables are tender. Sprinkle with chopped fennel fronds and serve immediately.

Berry Pudding

Makes about 4 cups.

The cooking method for this pudding used in Lewis and Clark's time would be to pummel the berries with stones and form the resulting mash into patties that were cooked with water to make a berry sauce. Today many Great Plains Lakota and Dakota cooks make Berry Pudding with the modern addition of sugar for sweetening and flour for thickening.

• 6 c. blueberries (or serviceberries, buffalo berries or chokecherries), fresh or frozen

• 1 c. sugar

• 1/2 c. flour

Combine the berries, sugar and 1 cup water in a saucepan. Bring to a boil. Reduce the heat to medium-low and cook the berries for 5 minutes.

Beat together the flour and 3/4 cup water until the mixture is smooth. Beat 1/2 cup hot berry liquid into the flour mixture, then stir all at once into the berry mixture.

Return the mixture to a boil, stirring constantly, for 2 to 3 minutes, or until the mixture is thickened and glossy.

Hominy Fritters

Makes 14 to 18 fritters.

The men at Camp Dubois (outside of St. Louis, where the expedition began) ate plenty of cornmeal and hominy (dried corn in which the hull and germ are removed), milk and eggs. Though baking powder was not invented until 1856, cooks sometimes used pearl ash, a baking powder forerunner, to leaven and lighten quick breads, biscuits and fritters

• 1 c. whole-wheat flour

• 1 c. all-purpose flour

• 1 tbsp. baking powder

• 1 tbsp. sugar

• 1/4 tsp. salt

• 2 eggs, well-beaten

• 2/3 c. milk

• 1 c. rinsed and drained hominy

• Vegetable oil, for frying

• Honey or syrup, for serving

Combine the flours, baking powder, sugar and salt in a medium bowl. Stir in the eggs and milk just until ingredients are mixed. Stir in the hominy to blend evenly. Batter will be lumpy. Take care not to overstir, or the fritters will be tough.

Heat about 2 inches of oil to 365 degrees in a large, heavy saucepan. Spoon a scant 2 tablespoons of fritter batter into the hot oil, cooking no more than 3 fritters at a time. Fry about 2 minutes on each side. Skim and remove any crumbs after each batch. Serve hot with honey or syrup.

[Jolie Rouge]

kewl !

[Jolie Rouge]

RED & WHITE WINE


Red wines stand up best against spicy or hearty flavors such as red meats, casseroles, pasta with sauce, cheeses or game and fowl such as turkey and goose.

These are the basic types of red wine:

Cabernet sauvignon (medium- to full-bodied): This type of red wine should be rich with the essence of berry flavor.

Merlot (medium- to full-bodied): Merlot is relative of cabernet but softer, smoother and fruitier. It also has a more subtle taste.

Pinot noir (light- to medium-bodied): A rich red wine with a silky texture, the pinot noir is especially fruity, spicy and light.

Zinfandel (medium-to full-bodied): In contrast to white zinfandel, red zinfandel is a dark, spicy red wine that's usually dry to the taste.



White wines are best with delicate foods such as canapes, soups, seafood, veal, poultry and salads.

Here are some white wines from which to choose:

Chardonnay (medium- to full-bodied): This wine ranges in taste from rich to delicate and fruity. It can be described as having an oaky taste from soaking in barrels.

Chenin blanc (light-bodied): This is a straw-colored wine that varies from dry to semisweet in taste.

Reisling (light-to medium-bodied): A popular wine that ranges from dry to sweet, reisling should also be fruity and crisp.

Sauvignon blanc (light- to medium-bodied): This is a crisp white wine that varies in flavor from tart to fruity to slightly grassy. It has a light and airy feel.

[Jolie Rouge]

Bean Medley

Ingredients
1-1/2 cups green beans, cut or snapped into 1 inch pieces
1-1/2 cups yellow wax beans, cut or snapped into 1 inch pieces
1 tablespoon butter
1/2 cup slivered almonds
fresh ground pepper

Preparation
Steam the prepared beans until fork-tender using a steamer that holds the beans above the water for best results. Melt the butter in a small skillet, add almonds, and toss to coat. Add the beans, stir to coat with the butter and almonds. Cook three to five minutes on low, just until warmed through and butter is absorbed. Serve with several grinds of fresh pepper.

Serves four as a side dish, two as a main dish with rice.

[the fugative]

Originally posted by Jolie Rouge
kewl !

Pounce
POUNCE
Pounce
POUNCE
Pounce
Pounce
POUNCE
Pounce
POUNCE
Pounce
Pounce
POUNCE
Pounce
POUNCE
Pounce
Pounce
POUNCE
Pounce
POUNCE
Pounce



HiYa Jolie

[Jolie Rouge]

night, sweetie.


I have a doctors appointment tomorrow for my knee -- it has "sprung" on me twice in the last few weeks. Hoping it is not due for "replacement" ...


Any mail ????

[the fugative]

Originally posted by Jolie Rouge
night, sweetie.


I have a doctors appointment tomorrow for my knee -- it has "sprung" on me twice in the last few weeks. Hoping it is not due for "replacement" ...


Any mail ????

Hope your knee is feeling better {{{Jolie}}}


Nope No Mail yet (Other than Bills)

[the fugative]

Bruschetta With Fresh Ricotta, Arugula and Tomatoes



Note: To toast pine nuts, place a medium, heavy skillet over medium high heat. Add nuts and cook, stirring, until they are golden brown, about 3 to 5 minutes. Watch carefully because they cook quickly. Remove and cool.

• 12 ( 3/8-in.-thick) slices baguette

• 2 tbsp. olive oil plus extra for brushing on bread

• 4 oz. ( 1/2 c.) fresh ricotta

• 1/4 c. grated Parmesan cheese, preferably Parmigiano-Reggiano

• 1 tsp. crushed fennel seed

• 1 tsp. lemon juice

• 1 c. arugula leaves, stems discarded

• 2 tbsp. pine nuts, toasted (see Note)

• 6 cherry tomatoes, cleaned, stemmed and sliced

• Salt, freshly ground black pepper

Preheat oven to 350 degrees. Brush both sides of bread slices with olive oil and place on foil-lined baking sheet. Bake on rack in center position of oven until golden on both sides, about 5 minutes per side. Remove and set aside to cool.

Place ricotta and Parmesan cheeses, fennel seed and lemon juice in a medium mixing bowl and mix well to combine. Divide ricotta mixture evenly and spread on toasted bread.

Place arugula in a food processor and pulse to chop coarsely. Then add 2 tablespoons olive oil and pine nuts and process a few seconds more until mixture has a pesto-like consistency. Divide arugula mixture evenly and spoon over ricotta.

Slice tomatoes thinly and top each bruschetta with 2 to 3 slices. Lightly salt and pepper tomatoes. Arrange bruschettas on a serving plate. (Bruschetta can be prepared an hour ahead; keep at cool room temperature.)

[Jolie Rouge]

Southern-Style Creamed Corn


6 ears fresh corn
1/4 cup butter or margarine
1/4 cup water
1 teaspoon sugar
1 Tablespoon flour
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
3/4 cup milk

Cut corn from cobs. Scrape cobs with a sharp knife to remove milk. Melt butter in a skillet, stir in corn and corn milk, water and sugar. Cook corn until done. Stir in flour, salt and pepper. Gradually add milk, stirring constantly. Cook a few minutes longer. Do not boil.

SERVINGS: 6

[Jolie Rouge]

London Grilled Lamb with Mint

1 (6-pound) leg of lamb, trimmed, boned, and butterflied
Salt and freshly ground pepper, to taste
1 cup firmly packed fresh mint
1/4 cup lemon juice
1/2 cup dry vermouth
1/2 cup olive oil
1 large onion, thinly sliced and separated into rings
1/2 cup butter, melted
2 to 3 Tablespoons fresh lemon juice, or to taste

Rub inner side of lamb with salt and pepper; place in a glass, stainless steel, or enamelled dish. Sprinkle with mint. Combine 1/4 cup lemon juice, vermouth, and olive oil; pour over lamb. Top with onion rings. Cover with plastic wrap or waxed paper, and refrigerate for 48 hours, turning occasionally. Grill about 30 minutes, basting frequently with marinade until done. Combine melted butter and lemon juice to taste; heat and serve with lamb.

SERVINGS: 6 - 8