* Exported from MasterCook * Pane Di Mattina Alla Siciliana (Yeast) Recipe By : California Culinary Academy
Serving Size : 2 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Breads - Yeast
Fruit Wine Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 teaspoon olive oil
1 package active dry yeast
1/2 cup sugar
plus 1 teaspoon sugar
1 1/3 cups scalded milk -- (cool to 100f)
6 1/2 cups unbleached flour -- (about)
1/4 cup dried currants
1/3 cup golden raisins
1/3 cup Marsala
1/2 cup unsalted butter
3 tablespoons shortening
1 1/2 teaspoons fennel seeds
4 eggs
1 tablespoon grated lemon rind
1/2 teaspoon salt
***EGG WASH***
1 tablespoon whipping cream
1 egg yolk
1/2 tablespoon Marsala Brush olive oil over surface of a large stainless steel bowl. Put yeast
and 1 teaspoon sugar in bottom of bowl add 1 cup of scalded milk and
stir to dissolve the yeast. Set aside for 10 minutes then add 1-1/2 cups
flour and remaining milk. Knead by hand or with mixer and dough hook
till dough is soft and silky, about 7 or 8 minutes. Cover and let rise
for 5 hours. While dough rises soak currents and raisins in Marsala for
at least 1 hour. In a small sauce pan over low heat, melt butter and
add 2 tablespoons shortening. add fennel seed, remove from heat and let
stand till cool. add eggs one at a time to the fennel seed mixture and
mix after each addition then add lemon rind and remaining sugar. Set
aside. when dough has risen 5 hours add fennel seed mixture and mix
well. add salt and begin adding remaining flour, 1/2 cup at a time.
when dough is firm enough to knead turn out onto a lightly floured board
and knead till soft and smooth about 10 to 15 minutes, adding as much
additional flour as necessary to keep it from sticking. During final 5
minutes knead in raisins and currents. form dough into 2 loaves. use
remaining shortening 2 grease 2 nine inch pans place dough in pans cover
and let rise till doubled in bulk. this may take as long as 3 hours.
preheat oven to 375 brush egg wash on bread 5 minutes before baking.
brush again immediately before baking. Bake until loaves are golden
brown and sound hollow when tapped about 35 minutes turn out and cool.
this is Sicily's answer to the morning danish. recipe from The Coles
group's, California Culinary Academy Italian cooking at the academy. Posted at http://www.culinary.com
Posted to FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Parmesan Tuna Spread Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:15
Categories : Appetizers Fish
Luncheon Volume 2, Nov. '98
Cheese Dips/Spreads
Sandwiches/Wraps Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 7 oz can solid white tuna
4 ounces Parmesan cheese -- grated
1 tablespoon mayonnaise Drain tuna, place in small bowl, and flake with a fork. Then, rubbing
tuna between fingers, flake very finely. Blend parmesan cheese in blender
until powder-fine. Mix cheese and mayonnaise into tuna with a fork.
Mixture should be almost smooth, but fairly dry.
Posted on FareShare 11-98 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - Serving Ideas : Stuff tiny cream puffs or spread on crackers and broil.
* Exported from MasterCook * Pasta Baked with Grilled Eggplant, Tomato, Herbed Riccotta Recipe By : Chef-Owners Johanne Killeen & George Germon, Al Forno,
Serving Size : 8 Preparation Time :0:00
Categories : Cheese Eggplant
Tomatoes Volume 2, Nov. '98
Grill/Outdoor Cooking Pasta/Noodles Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup ricotta
2 tablespoons fresh Italian parsley -- chopped
1/4 teaspoon ground fennel
4 leaves fresh rosemary or
2 leaves dried rosemary, minced
1 1/2 teaspoons kosher salt
1 medium eggplant
4 tablespoons virgin olive oil
3 cups canned tomatoes in heavy puree -- chopped
1 1/2 cups heavy cream
1/2 cup Pecorino Romano -- freshly grated
1/2 cup fontina cheese -- coarsely shredded
1/4 teaspoon red pepper flakes -- crushed
1 tablespoon roasted garlic -- chopped
1 pound penne rigate (or conchiglie rigate) -- (pasta shells)
3 tablespoons unsalted butter Start a charcoal fire, setting the grill rack about 4 inches above the
coals. If grilling is inconvenient, preheat the broiler to cook the eggplant. Bring 5 quarts of salted water to a boil in a stockpot and preheat oven
to 500F. Combine the ricotta in a small bowl with the parsley, fennel, rosemary,
and 1/4 teaspoon salt. Set aside. Slice the eggplant into rounds about 5/8 inch thick. Brush both sides of
the eggplant with the olive oil and sprinkle with 1/4 teaspoon salt. Grill or broil the eggplant slices for 3 to 4 minutes per side, until
they are browned and cooked through. Transfer them to a cutting board
and chop coarsely. In a mixing bowl, combine the eggplant, tomato, cream, Pecorino Romano,
fontina, red pepper, garlic, and up to 1 teaspoon salt. Parboil the pasta for 4 minutes, drain, and toss in the bowl with the
eggplant mixture. Divide the mixture evenly among 6 to 8 individual, shallow, ceramic
baking dishes ( 1 1/2 to 2 cup capacity). Put a dollop of the herbed ricotta
in the center of each pasta dish, top with a portion of butter, and bake in
the oven for 7-10 minutes, until brown and bubbly on top. Chefs Johanne Killeen and George Germon are married and run a
restaurant called "Al Forno" in Providence, RI. Much of the food they
serve involves grilling as George has a passion for making fires and cooking
food on them. Many of their recipe ideas are brought back from Tuscany. This recipe is from their book Cucina Simpatica, Robust Trattoria
Cooking, Harper Collins ISBN 0 06 016119 1 Posted to FareShare 11/98 by JoAnn Pellegrino <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pasta With Butternut Squash Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Volume 2, Nov. '98 Cheese
Main Dishes Pasta/Noodles
Side Dishes Squash
Vegetarian Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound peeled and seeded butternut squash (see
**NOTE)
salt to taste
2 Tbls butter or olive oil
fresh ground pepper to taste
1 pound cut pasta -- like ziti
1/8 tsp freshly grated nutmeg -- or to taste
1 tsp sugar -- optional
1/2 cup freshly grated parmesan cheese 1. cut squash into chunks and place in food processor. pulse machine on
and off until the squash looks grated (or grate or chop squash by hand).
set a large pot of salted water to boil for the pasta. 2. place a large
skillet over medium heat, and add the butter, or oil. a minute later, add
the squash, salt, pepper and about 1/2 cup of water. cook over medium
heat, stirring occasionally. add water, about 1/4 cup at a time, as the
mixture dries out, being careful not to make it "soupy." when the squash
begins to disintegrate, after about 10 or 15 minutes, begin cooking the
pasta. while it cooks, season the squash with nutmeg, sugar if necessary,
and additional salt and pepper if needed. 3. when pasta is tender, scoop
out about 1/2 cup of the cooking liquid, then drain. toss the pasta in
the skillet with the squash, adding the reserved cooking water if the
mixture seems dry. taste, and adjust the salt, pepper, or nutmeg as you
like; then toss with the cheese and serve. Serves 4.
Time 30 minutes.
**NOTE: start with a whole squash weighing about 1 1/2 lbs. From a wonderful VEGETARIAN COOKING FOR EVERYONE by Deborah Madison.
Posted on FareShare 11-98 by Beverly <bevmed@ingress.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pear and Cucumber Salad Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Cucumbers
Pears Salads Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 ripe pears (any variety)
2 medium-sized cucumbers
1 tsp sesame oil*
2 Tbs rice wine vinegar*
To Taste Salt and freshly ground black pepper
Lettuce leaves (optional) *Available in finer supermarkets and Asian specialty shops. Core the pears and cut into small bite-sized pieces. Split the cucumbers
in half length-wise and scoop out the seeds with a teaspoon. Slice the
cucumber into thin slices. Combine all ingredients in a bowl and toss. Serve on bed of lettuce leaves. Serves 4 to 6. from TheChef@wwrecipes.com
Posted on FareShare 11-98 by Gayle <ddmmom@popalex1.linknet.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pear and Pecan Salad w/Crumbled Cheese ala Souplantation Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Nuts
Pears Salads Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- ::Salad::
12 ounces romaine lettuce -- or more
1/4 cup pecan halves -- toasted
16 ounces canned pears -- chunks
drained -- juice reserved
::Dressing::
1 tablespoon white wine vinegar
1/2 teaspoon Dijon-style mustard -- pale
1 teaspoon peanut oil or walnut oil
3 tablespoons pear juice -- approximately
1/4 teaspoon honey -- or to taste
1 tablespoon blue cheese -- finely crumbled, optional They had a new salad at the Souplantation (called Sweet Tomatoes in Ft
Lauderdale). This is my approximation of it. You may want to add more
oil than I oil. Served with a baked potato for a light meal. --pat Mix the salad ingredients in a large bowl. Mix the dressing ingredients,
adding pear juice and honey to sweeten and moisten. Add crumbled cheese
to the dressing then combine with the salad and toss. Let stand about 10 minutes before serving. Serves 2 to 4. [11/9/98] -- Clone recipe from Pat Hanneman. Souplantation is a salad
buffet restaurant chain in Southern California. RESTAURANT NOTES: The
cheese was so scant a measure that it was not in each serving; and it's
flavor/aroma wasn't strong. I tasted peanut oil but other nut oils would
do. We had blue cheese at the restaurant and manouri at home. Posted on FareShare 11-98 by Pat Hanneman (kitpath@earthlink.net)
Mc-Resources http://home.earthlink.net/~kitpath/web/mstrcook.htm
PUMPKINs http://wizard.ucr.edu/~phannema/pumpkin/index.html
PANTRY/MAILORDER http://home.earthlink.net/~kitpath/web/efood.htm - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pepper Salad Appetizer (Piperies Orektiko) Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Salads
Volume 2, Nov. '98 Onions
Peppers Appetizers Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 large Sweet peppers
1 medium Onion -- coarsely chopped
Salt & pepper to taste
3 tablespoons Vinegar (more if desired)
1/4 cup Olive oil
Oregano Bake peppers in hot 450 F oven for about 20 minutes or until wilted
and soft. Remove seeds and outer skin. Cut in pieces and place
in a bowl. Add onion, salt and pepper. Mix vinegar and olive oil and
add to peppers. Sprinkle with oregano. Adjust seasonings if
necessary. Serve as appetizer. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pinwheel Cookies Recipe By : The ChiliDog http://umn.edu/~fine0015
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Desserts
Cookies Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 C Butter
1/2 C Margarine
1 C Sugar
1 C Brown sugar
2 Eggs
1 T Baking soda
3 3/4 C All purpose flour
Filling:--------------
1 Lb Fruit (Dates, Dried Cranberries, Etc)
1/2 C Sugar
1 C Water
1/2 C Chopped walnuts Mix dough ingredients well and make into three balls. Filling:Combine ingredients in 2 quart saucepan and boil until
dried fruit is very soft. Mix well and cool. Cookies: Roll each ball of dough between wax paper to about
1/4 inch thickness. Spread with fruit filling and roll as a jelly roll.
Chill about 1 hour. Slice and bake at 375~ for 10 to 15 minutes. Posted on FareShare 11-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
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