* Exported from MasterCook * Salmon with Carrot Risotto and Broccolini for Two Recipe By : Chef Anne Rosenweig, Arcadia, NYC (adaptation)
Serving Size : 2 Preparation Time :0:35
Categories : Low Calorie Lowfat
Rice Seafood
Vegetables Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3/4 cup arborio rice
3/4 cup carrot juice
1/4 cup low sodium vegetable broth
1/2 cup hot water -- or as needed
1 small bay leaf
3 slices ginger -- to taste
1/4 teaspoon red Thai curry paste
1 small shallot -- peeled and minced
2 teaspoons olive oil
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh cilantro -- or more
salt and pepper -- to taste
7 1/2 ounces salmon fillets -- skin removed
spring salad greens or mint -- for garnish
6 ounces broccolini -- prepared Anne Rosenweig's carrot risotto is a fusion of Italian rice and Thai spice.
The carrot juice not only colors the risotto: its sweetness balances the
heat from red Thai curry. When served with a grilled fillet of salmon and
baby broccoli, it's easy to create a very special meal. Serve with tea;
lemon ice dessert. See Broccolini : An introduction. (TM) "Broccolini" is a trademark
of Mann Packing Co at www.broccoli.com Timing : 30 minutes for risotto plus about 5 minutes to cook the vegetable
and fish. While the risotto is cooking, ready a pot of boiling water for
the broccolini and preheat the grill. 1. In a small saucepot, over high heat, bring carrot juice, stock, bay leaf
and several thin slices of peeled ginger to a boil. Take out 3 tbs. hot
stock mixture and put in small bowl; dissolve curry paste in it. When this
is completely smooth, add to stock mixture in saucepot. 2. In a large saute pan over medium heat, warm olive oil. Stir in shallots
and cook slowly for 2 minutes. Do not allow shallots to brown. Stir in rice
and coat grains with oil. 3. Remove bay leaf from stock mixture, then slowly add stock mixture to
rice, 1/3 at a time, stirring and allowing rice to absorb liquid before
more is added. If more liquid is needed to cream the rice, add very hot
water or more broth. When rice is al dente and creamy, stop adding liquid. 4. Stir scallions and cilantro into the rice; season to taste with salt and
pepper. Keep warm. 5. Boil broccolini in plenty of salted water for 5-6 minutes. 6. While broccolini is cooking, grill or saute salmon fillet until medium
rare (4 to 5 minutes). To serve, cut salmon into two portions (if necessary). Arrange attractively
on plate or pasta bowl with risotto and broccolini. Garnish rice. REF : Anne Rosenweig: Chef/Co-owner of Arcadia (fine dining), and
Chef/Owner Lobster Club (casual dining). Both restaurants are in New York
City. Anne was one of Bertolli's Featured Chef (august 97)
http://homearts.com/sites/bertolli/897bechefs.htm. See also: Great Women
Chefs by Julie Stilllman (1996 Turner Publishing ISBN 1570362955) Tested by Pat Hanneman <kitpath@earthlink.net> 1/99 EACH SERVING 530 cals, 9g fat or 15% cff. Contributed to FareShare, February 4, 1999, Y2V2-4
Pat Hanneman at kitpath@earthlink.net Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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* Exported from MasterCook * Salsa Meatballs Recipe By : 365 Ways to Wok
Serving Size : 6 Preparation Time :0:10
Categories : Appetizers Beer
Ground Beef Mexican
Vegetables Grapes
Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons olive oil
1 medium green bell pepper -- chopped
1 medium onion -- chopped
1 clove garlic -- minced
1 1/2 pounds ground chuck (80% lean)
1/2 cup dry bread crumbs
1/2 cup tomato juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 12 ounce jar mild, thick and chunky salsa
7 ounces beer
2 teaspoons Worcestershire sauce In a wok, heat olive oil over High heat until hot, swirling to coat
sides of pan. Add bell pepper, onion and garlic and cook, stirring,
until softened, 3-4 minutes. Meanwhile, in large bowl, combine ground
chuck, bread crumbs, tomato juice, salt and pepper. Mix until well
blended. Shape into 1" balls. Add salsa, beer and Worcestershire
sauce to wok. Bring to a boil, then reduce to a simmer. Add meatballs,
cover, and cook 45 minutes. Tried and Enjoyed, NOTES : Can be served from chafing dish or crockpot. Serve with sauce,
on plates with forks or toothpicks and taco chips. Contributed to FareShare, February 18, 1999, Y2V2-14
MC formatting by Roberta Banghart at bobbi744@acd.net ICQ# 12099532 Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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* Exported from MasterCook * Simple Saute of Thick Fish Recipe By : Jean-Georges Vongerichten's SIMPLE CUISINE
Serving Size : 2 Preparation Time :0:15
Categories : Fish Information
Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 ounces halibut steak
--- OTHER THICK FISH ---
salmon steak
swordfish steak
monkfish
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil 1. In a saute pan, cook equal parts of butter and oil over medium-
high heat until golden brown. 2. Reduce the heat to medium. Place the fish (1 inch thick) in the
pan. Do not season (See tip 1). Cook 3 to 4 minutes per side (see
tip 3). (Monkfish, being the thickest, will need a full 4 minutes per
side.) 3. Remove the fish from the pan and immediately season with salt and
freshly ground pepper. Cover with aluminum foil or a plate and let rest for
3 minutes. (See tip 2) TIPS (Review): 1) Never season the fish before cooking. Seasoning will draw the juices out
during cooking and the result will be tough, chewy fish. 2. Instead, season immediately after cooking. Let the fish rest for about 3
minutes covered. 3) Doneness is really a matter of taste. He prefers fish that is translucent
on the inside and moist throughout. Most Americans prefer fish that is
cooked until it flakes -- that would be overdone to him. He recommends
sauteing thick fish steaks 3 to 4 minutes per side. PER SERVING: 238 cals, 15g fat; assumes oil from pan is served with fish. Recipes from Jean-Georges Vongerichten in SIMPLE CUISINE, Easy Recipes for
Four-Star Food (1990: MacMillan). OPTIONS - To reduce calories from fat, reduce the butter and oil to one-
third the amount listed. with halibut 163 cals, 7g fat (40%). This entree
is meant to be eaten with other foods. Contributed to FareShare, February 28, 1999, Y2V2-23
PatHanneman at kitpath@earthlink.net
http://home.earthlink.net/~kitpath/web/mstrcook.htm Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - NOTES : To saute thick fish such as halibut, salmon, and sword fish steaks,
and Monkfish, no crust is necessary. The fish is thick enough to retain
moisture.
* Exported from MasterCook * Spiced Eggplant and Potatoes Recipe By : Gayle
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 5 T salad oil (See Chef's Note)
2 cups eggplant -- peeled and diced
1 1/4 cups raw potatoes -- diced
2 T onion -- chopped
3/4 t salt
3/4 t dry mustard
3/4 t ground turmeric
1/8 t ground ginger
1/8 t cayenne pepper
1/2 cup boiling water Heat oil in 10" skillet. Add everything but water and cook and stir
until vegs have sort of browned. Add water, cover, and cook for about 15
minutes, or until the water has gone and the vegs are tender. Chef's Note: This is the way the recipe is written, but I use 1 T olive
oil , not 5 of salad oil and it's better, I think. I love this, but no
one else does. Contributed to FareShare, February 19, 1999, Y2V2-15
Gayle at ddmmom@linknet.net Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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* Exported from MasterCook * Steamed Shao-Mai Dumplings with Young Ginger-Barbara Tropp Recipe By : Chef Barbara Tropp, Great Chefs of San Francisco
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Dumplings
Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 16 Wrappers, shao-mai, thin
OR stamped from thin wonton wrappers
2 teaspoons Sherry, dry
1 teaspoon Sesame oil
1/4 teaspoon Kosher salt
Pepper (to taste)
1/4 cup Waterchestnuts, -- diced
1/2 pound Pork butt, ground
1 tablespoon Soy sauce
2 teaspoons Rice wine
1 Ginger, fresh, (walnut sized)
1 Scallion, thin, -- cut in 1" pieces
3 tablespoons Carrots -- diced Mince the ginger and scallion in a food processor until fine. Add pork,
soy sauce, wine, sesame oil, salt and pepper and mix with several on-off
pulses in the processor. Scrape the mixture into a bowl, and add the water chestnuts. Stir in one
direction until mixed. Put 1 scant tablespoon of filling in the center of each wrapper. form the
wrapper into a loose four-cornered hat, then press each corner towards the
filling. The dumpling should now look like a cupcake. Next, make a circle of your thumb and first finger around the middle of the
dumpling and tighten the circle gently to press the wrapper to the filling
and give the dumpling an empire "waist". Dunk the exposed pork top into carrot cubes to decorate. Steam the dumplings for 20 minutes on an oiled steamer rack and serve. Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA Contributed to FareShare, February 10, 1999, Y2V2-9
JoAnn Pellegrino at gigimfg@ix.netcom.com Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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* Exported from MasterCook * Stephanie's Lemon Delicious Pudding Recipe By : Stephanie Alexander, Melbourne, Australia
Serving Size : 8 Preparation Time :0:00
Categories : Restaurants Eggs
Desserts Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 tablespoons butter
2 lemons -- grated zest
3 cups sugar
6 eggs -- separated
6 tablespoons self-rising flour
3 cups milk
3 lemons -- juiced 1. In a food processor, cream the butter with the grated lemon and the
sugar. When thoroughly creamed add the yolks. Add the flour and milk
alternately to make a smooth batter. Scrape the mixture from the sides
of the food processor and then blend in the lemon juice. 2. Beat the egg whites until a firm snow and delicately fold them into
the batter. Pour into buttered, individual molds and bake for 40 minutes
at 350 degrees in a bain-marie (place molds in a baking pan filled 2/3
full with boiling water). PER SERVING (8th): 503 cals (25% cff); 15g fat. 1996 Recipe featured on Good Morning America. Recipe from Stephanie's
Australia by Stephanie Alexander (1991 Tuttle Publishing). Melbourne chef, teacher, and author Stephanie Alexander shut her
nationally-famous East Hawthorn restaurant on New Year's Day 1998 after
more than 20 years at the top, has announced the next phase of her media
career: a seven-part television series on Australians and food for the
ABC that may be used in prime time. Contributed to FareShare, February 13, 1999, Y2V2-11
Pat Hanneman at kitpath@earthlink.net Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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