Jeff smith, the frugal gourmet


STEAK SALAD

salad by Jeff Smith, the Frugal
Gourmet.

--------------------------------------------------------------------------------

1 1/2 lb. sirloin steak

3 Tbsp. oil

1/2 c. mayonnaise

1/2 c. sour cream

2 Tbsp. sweet pickle relish

1/4 to 1/2 c. oil and vinegar

dressing

1/4 tsp. sugar

1 1/2 tsp. Dijon mustard

romaine lettuce

2 to 3 hard-boiled eggs,

chopped

2 tomatoes

1 can black pitted olives

salt and pepper to taste

Season steak, cut into small cubes and sear in pan.

Combine mayonnaise, sour cream, oil and vinegar dressing, sugar
and mustard. Mix and set aside while preparing salad bowl.
Place romaine lettuce which has been chopped into bite-size
pieces in a large bowl. Top with egg, tomatoes, olives and
steak cubes. Season with salt and pepper and apply dressing,
just prior to serving.

------------------------------

PHILADELPHIA SOCIETY SANDWICH

--------------------------------------------------------------------------------
1 to 2 lb. sliced steak or

beef

1 large round loaf Italian or

French bread

1/2 can pizza sauce

5 slices Provolone cheese

1 onion

jalapeno peppers to taste

Quickly brown sliced beef. Cut round bread in half
horizontally. Remove some of the soft bread to make room for
filling. Place beef on top of bottom half. Pour over pizza
sauce, layer on sliced cheese. Broil to melt cheese while you
saute onions. Top with jalapeno peppers and top crust. Slice
into 6 or 8 pieces.
Thanks to Jeff Smith the "Frugal Gourmet."

======================

Recipe via Meal-Master (tm) v8.02

Title: CHINESE BRINE PICKLES

Categories: Chinese, Condiment

Yield: 1 servings

2 tb Salt

1 tb Szechwan peppercorns

2 Small dried red chili

-peppers

1/2 c Boiling water

3 1/2 c Cold water

4 Slices fresh ginger

1 tb Dry sherry

4 c Total of the following in

-bite-size pieces:

Broccoli stems

Napa cabbage

Celery

Cabbage

Carrots

Cauliflower

Daikon

Green string beans

Red bell peppers


In a mixing bowl, combine the salt, peppercorns, chile
peppers and boiling water, and stir until the salt
dissolves. Stir in the cold water, fresh ginger, and
vodka or sherry. Put the vegetables of your choice
into a Chinese pickling jar or 2-quart glass jar. If
using a Chinese pickling jar, seal with water
according to the instructions. If using a regular
glass jar, simply cover with plastic wrap. Do not
wrap tightly as gas must escape. Allow the pickles to
sit, unrefrigerated, for 24 hours and serve. The
pickles will keep for several days if sealed and in
the refrigerator. From The Frugal Gourmet Cooks Three
Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by
Terri St.Louis-Woltmon O:).

Makes: 1 qt

about 8 years ago

Post Reply  New Topic

Replies

Date: Tue, 01 Feb 94 12:24:54 EST

Jeff Smith's TV show

Red (or Kidney) Beans with Peas and Pasta

1 cup dry, uncooked red (kidney) beans, soaked overnight
OR
1 can canned kidney (or red) beans, drained and rinsed
(~16 oz)

2 cups pasta (we use rainbow whole wheat elbows), uncooked

2 cups frozen green peas

1/2 T olive oil

1/4 cup white wine vinegar

2 T lemon juice

1/2 t salt

1/2 t pepper

1 t oregano

2 t sugar

garnish with parsley

If you use DRY beans, SOAK them in water overnight. DRAIN. Cook in 1 quart
fresh water for 2 hours. Check every so often after one hour cooking, to
make sure they dont overcook (start to fall apart). DRAIN.

If you use canned beans, DRAIN AND RINSE.

COOK pasta, DRAIN, CHILL in cold water.

Put, beans, pasta and peas in a big-enough bowl. ADD all OTHER ingredients.

Serves 6-8 big (main) portions.

Adapted from Jeff Smith's, The Frugal Gourmet, 1984 edition, pg 115.

---------------------------------

Exported from MasterCook *

Pasta With Seafood

Recipe By : Jeff Smith

Serving Size : 8 Preparation Time :0:00

Categories : * Italian Pasta
Seafood Mixture Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 pound Baccala (dried salt cod) -- cut in

1

rinsed and soaked -- * see note 1

3 Garlic cloves -- peeled and sliced

1/2 cup Olive oil

1 cup Dry white wine

6 cups Italian Tomato Sauce -- * see note 2

3/4 pound Littleneck or cherrystone clams -- *

3/4 pound Mussels - beards removed -- rinsed

d

1/2 pound Crab claws

1/2 pound Fresh cod

1/2 pound Medium shrimp -- peeled

1/2 pound Squid -- cleaned and

cut into 1/2-inch rings
2 pounds Penne or linguine pasta

* Note 1: Rinse the baccala several times and soak it in plenty of cold
water
for a minimum of 12 hours. Change the water a few times during the soaking
process. Drain well. The cod is ready to use. * Note 2: See the recipe for
"Italian Tomato Sauce" which
is included in this collection. * Note 3: Rinse and drain the clams, being
sure they are closed tight and none are filled with mud. Bring a large pot
of
water to a boil to cook the pasta. In another large pot saute the garlic in the
olive oil for 1
minute. Add the wine and tomato sauce. Simmer gently, covered, for 5 minutes.
Stir in the baccala, clams, mussels, crab claws and the fresh cod. Cover
and
simmer until the clams and mussels just begin to open. Add the shrimp and
squid and simmer about 2 minutes until
the shrimp turn pink and are barely cooked through. At the same time cook
the
pasta in the boiling water with
a pinch of salt until al dente. When the pasta is cooked and the seafood is
done drain the pasta well and place on a large platter. Discard any shellfish
with unopened shells. Pour the cooked seafood and
the sauce over the pasta. This recipe serves 8 to 10 as a main course.
Comments: Leave it to the Italians to develop a truly delicious seafood pasta.
This dish is made with seven different types of seafood! Recipe Source: THE
FRUGAL GOURMET by Jeff Smith From the 10-07-1992 issue - The Springfield
Union-News

- - - - - - - - - - - - - - - - - -

Exported from MasterCook *

Pasta With Zucchini

Recipe By : Jeff Smith

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Coarsely chopped pancetta -- see * Note

1/4 cup Olive oil

3 Garlic cloves -- chopped fine

1 1/2 pounds Zucchini -- cut julienne,

and drained well

1/2 cup Whipping cream

1/3 cup Freshly grated Parmesan cheese

Salt -- to taste

Freshly-ground black pepper -- to taste

1 pound Dry pasta -- penne prefered


* Note: American bacon will work, but the flavor is very different.
Heat a large frying pan and saute the pancetta until clear. Remove the meat
and fat from the pan. Drain and discard the fat and set the meat aside. Add
the olive oil to the pan and saute the garlic for just a moment. Add the
well-drained zucchini and saute over high heat until the zucchini is hot but
not mushy. Add the cream and stir. Cook the pasta (I prefer penne with this
dish) and toss the above with the cooked pasta, adding the pancetta, cheese
and salt and pepper to taste.

THE FRUGAL GOURMET by Jeff Smith


- - - - - - - - - - - - - - - - - -

---------- Recipe via Meal-Master (tm) v8.02

Title: Ha Gow

Categories: Chinese, Seafood, Appetizers

Yield: 24 servings

Filling:

Wheat starch for dusting

1/2 lb Raw shrimp, peeled and

-chopped

1/4 lb Precooked salad shrimp,

-chopped

2 oz Pork fat, chopped fine

1/4 c Bamboo shoots, chopped

1/4 ts Ground white pepper

1/4 ts Grated fresh ginger

1/2 ts Salt

1/2 ts Sesame oil

1 tb Chopped green onion

1 Egg white

1 tb Dry sherry

1 tb Cornstarch

Dough:

2 tb Potato starch

1 c Wheat starch

1/4 ts Salt

1/2 c Boiling water, plus

3 tb Boiling water

1 ts Lard

Place all filling ingredients in a bowl and mix well,
by hand until the ingredients form a smooth and rather
firm stuffing. This will take about 2 minutes.
Dough: Measure both starches and salt into a small
mixing bowl. Quickly pour the boiling water into the
starches while stirring with chopsticks until you get
a partially cooked dough. Do not overwork the dough.
Quickly add the lard in little pinches and then knead
until smooth. When the dough is smooth, after about 2
minutes' kneading, cover it with the mixing bowl and
allow it to rest for 15 minutes before shaping. To
shape the dumplings, pull just a bit more than 1 tsp
of dough from the ball. Keep the remainder of the
dough covered with the bowl. Roll the small amount
into a ball and place onto a floured marble board.
Roll out into a circle about 3 inches in diameter.
Place 1 t of the shrimp filling in the center of the
circle of dough and fold over into a half-moon. Use a
tiny bit of water for sealing the edges. Be sure to
gently press out all the air. If you wish, you can
form little pleats in the dough for added decoration.
Steam on an oiled bamboo steaming rack for 12 minutes.
From The Frugal Gourmet Cooks Three Ancient Cuisines,
Jeff Smith, Avon, c 1989. Typed by Terri
St.Louis-Woltmon O:).

about 8 years ago

Was this helpful?  

Exported from MasterCook *

THAI CUCUMBER

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 md Cucumber -- firm; peeled

1 tb Vinegar, white

2 tb Sugar

1 t Salt

1/4 ts White pepper

1/2 sm Onion

1 Red chile pepper

-GARNISH

1/2 c Peanuts, dry roasted

~ÿ-ÿ-ÿ-ÿ------- Julienne the cucumber on mandolin *

In a deep bowl stir the vinegar, sugar, salt and white pepper until well

blended.


Peel onion, slice into lengthwise paper thin slices. Same with seeded red
chile pepper.

Add the remaining ingredients, except the peanuts, and toss with the
marinade.

Serve at once or cover and chill NO LONGER than 2 hours.

Top with the peanuts (whole or chopped) just before serving. Makes 1 cup

* Personal Note - liked sliced cucumber much better.

~ÿ-ÿ-ÿ-ÿ------- Variations to try: thin slice onion and cucumber
instead of julienne and increase vinegar to 2 tbls.

If regular salted peanuts are used, omit salt in marinate.

Adapted from "The Frugal Gourmet on our Immigrant Ancestors" by Jeff Smith.

ÿ Courtesy of Dale & Gail Shipp, Columbia Md. ÿ Converted by MMCONV
vers. 1.50


------------------------------------

* Exported from MasterCook *

Injera Bread (Ethiopian)

Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith

Serving Size : 8 Preparation Time :0:00

Categories : Reg 4 Sheryl D

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Cups Warm Water

2 1/2 Cups Self-Rising Flour -- * See Note

3 Tbsp Club Soda


*note - Jeff says that Gold Medal works the best!!

Put the warm water into a blender or food processor. Add the flour to
the water and blend, slowly at fir, and then with rapid speed. You
should probably do this in two batches unless you have a powerful
blender. Scrape down the sides with a rubber spatula with both the
blender and processor. Place the batter in a 6 cup bowl and stir inthe
club soda. Heat a 12 inch coated pan to 400 degrees (Jeff recommends an
electric skillet but I don't have one!). Using a ladle, pour 1/4 cup of
batter onto one cornrr of the hot pan. Immediately tilt the pan about to
cover the bottom of the pan evenly with the batter. Cook, uncovered,
until thetop ofthe bread is filled with holes and no longer wet. The
edges should begin to curl just a bit. remove quickly with your fingers
and place the bread on a kichen towel. let it cool for 3-4 minutes as you
prepare the next bread in similar fashion, and continue until all batter
is used. Place the cooled bread on a plate. Stack the cooled breads on
top of each other and cover with plastic wrap until ready to serve. Can
be made 3 hours prior to serving.

REG4 shared by Sheryl Donner, Iowa City

about 8 years ago

Was this helpful?  

The Frugal Gourmet
1984 (page 84)

JEFF SMITH

Dill and Caper Dressing

This one close to the dressing used in a salad Olivier, a Russian delicacy.

3/4 cup mayo

3/4 cup sour cream, yogurt, or Mock Sour Cream (page 241)

2 dill pickles, chopped

1 to 2 tablespoon capers

4 green onions, chopped

1 teaspoon dried dill weed

Salt and pepper to taste

Blend all ingredients together, and refrigerate for a few hours before serving.

Norwegian Spahetti Salad with Shrimp

Don't ask me to prove this is really Norwegian.

I developed this salad and then decided it tasted like something a Norwegian would love..

and love I love it, and I am Norwegian. So it has to be geniune.

1/2 pound thin spaghetti

1 20 ounce bag frozen peas and carrots

Dill and Caper Dressing (82)

1/2 pound cooked salad or cocktail shrimp

Parsley

Cook the pasta, rinse in cold water, drain and chill.

Rinse the frozen peas and carrots in hot tap water until defrosted.

Drain and chill.

Mix the dressing with the pasta and peas and carrots.

Garnish with the shrimp and parsley.

SERVES 8.

about 8 years ago

Was this helpful?  

Comments & Related Links

0 links
34 comments
1. German German  about 2 years ago

This is an extremely well written article. I will make sure to bookmark it and return to read more of your useful info. Thanks for the post. I will certainly comeback.


2. Lanora US  about 2 years ago

Hi, constantly I checked blog posts here early in the dawn, as i enjoy to learn more and more.


3. Lawanna  about 2 years ago

Whoa! This blog looks just like my old one! It's on a entirely different topic but it has pretty much the same page layout and design. Outstanding choice of colors!


4. Milagro U.S  about 2 years ago

What's up to every body, it's my first time to come to see
of this web site; this web site consists of amazing and in fact good stuff for visitors.


5. Garrett  about 2 years ago

Thanks for your marvelous posting! I truly enjoyed reading it, you can be a great author.
I will make sure to bookmark your blog and definitely will come back very soon.
I want to encourage continue your great posts, have a nice day!

I absolutely love your blog and find most of your post's to be exactly I'm looking for.
Would you offer guest writers to write content for yourself?
I wouldn't mind composing a post or elaborating on a few of the subjects you write with regards to here. Again, awesome site!

We stumbled over here from a different web address and thought I may as well check things out. I like what I see so now i'm following you.

Look forward to looking at your web page yet again.

Everyone loves what you guys tend to be up too. This type of clever work and coverage!

Keep up the excellent works guys I've incorporated you guys to blog roll.

Hello there I am so excited I found your web site, I really found you by mistake, while I was searching on Digg for something else, Anyways I am here now and would just like to say cheers for a fantastic post and a all round exciting blog (I also love the theme/design), I don’t have time to read it all at the moment but I have book-marked it and also added your RSS feeds, so when I have time I will be back to read much more, Please do keep up the excellent job.


6. Belinda  about 2 years ago

I can not find your email subscription link or newsletter service. Do you've any? Please let me understand so that I could subscribe. Thanks.


7. Guy  about 2 years ago

Hey! I'm at work browsing your blog from my new iphone! Just wanted to say I love reading through your blog and look forward to all your posts! Keep up the outstanding work!


8. Leonor US  about 2 years ago

Very nice write-up. I certainly love this site. Keep writing!


9. Freya  about 2 years ago

Woah! I'm really loving the template/theme of this website. It's simple, yet effective. A lot of times it's tough to get that "perfect balance" between user friendliness and appearance. I must say you've done an excellent job with this. In addition, the blog loads extremely quick for me on Internet explorer. Superb Blog!


10. Carrol  almost 2 years ago

I have been surfing online more than 4 hours today, yet I never found any interesting article like yours.
It's pretty worth for me. Personally, if all web owners and bloggers made good content as you did, the internet will be much more useful than ever before.


11. Mack  almost 2 years ago

This is really interesting, You're a very skilled blogger. I've joined your feed and look forward to seeking more of your magnificent post. Also, I have shared your website in my social networks!


12. Amos  almost 2 years ago

Hey there! This post could not be written any better!
Reading this post reminds me of my good old room mate!

He always kept chatting about this. I will forward this write-up to him.
Fairly certain he will have a good read. Many thanks for sharing!


13. Ellie  almost 2 years ago

This is really interesting, You're a very skilled blogger. I have joined your feed and look forward to seeking more of your excellent post. Also, I have shared your site in my social networks!


14. Asa  almost 2 years ago

I would like to thank you for the efforts you have put in penning this blog.
I really hope to check out the same high-grade blog posts from you later on as well.

In fact, your creative writing abilities has encouraged me to get my own, personal website now ;)


15. Larae  almost 2 years ago

Undeniably believe that which you stated. Your favorite reason appeared to be on the internet the simplest thing to be aware of. I say to you, I definitely get irked while people consider worries that they plainly do not know about.
You managed to hit the nail upon the top as well as defined out the whole thing without having side effect , people can take a signal. Will probably be back to get more. Thanks


16. Verna  almost 2 years ago

I always spent my half an hour to read this web site's posts all the time along with a cup of coffee.


17. Geraldine Missoula, United States  almost 2 years ago

Hi to all, as I am actually keen of reading this website's post to be updated regularly. It consists of nice information.


18. Chase  almost 2 years ago

It is not my first time to pay a quick visit this web page, I am browsing this web page dailly and take nice facts from here daily.


19. Guy Scranton, United States  almost 2 years ago

Today, I went to the beach with my children. I found a sea shell and gave it to my 4
year old daughter and said "You can hear the ocean if you put this to your ear."
She placed the shell to her ear and screamed. There was a hermit crab
inside and it pinched her ear. She never wants to go back!

LoL I know this is totally off topic but I had to tell someone!


20. Ryan Steinsel, Luxembourg  almost 2 years ago

Pretty! This was an incredibly wonderful article.
Many thanks for providing these details.


21. Keira Missoula, United States  almost 2 years ago

Great blog here! Also your website loads up fast!
What web host are you using? Can I get your affiliate link to your host?
I wish my site loaded up as fast as yours lol


22. Desiree Macungie, United States  almost 2 years ago

If you desire to grow your knowledge simply keep visiting this web site and be updated with the latest news posted here.


23. Kelley Macungie, United States  almost 2 years ago

Very nice article, just what I was looking for.


24. Paul  almost 2 years ago

Great weblog here! Also your site loads up fast! What web host are you the use of?
Can I get your associate hyperlink on your host?
I wish my web site loaded up as fast as yours lol


25. Chelsey  almost 2 years ago

Greetings! Very helpful advice within this article! It's the little changes that produce the most significant changes. Thanks for sharing!


26. Shani  almost 2 years ago

I’m not that much of a internet reader to be honest but your
sites really nice, keep it up! I'll go ahead and bookmark your site to come back down the road. Cheers


27. Fernando New Delhi, India  almost 2 years ago

I have fun with your site, because I discovered just what I used to be looking for. You've ended my four day lengthy hunt! God Bless you man. Have a nice day. Bye


28. Tangela , Russian Federation  almost 2 years ago

Hey there! Would you mind if I share your blog with my facebook group?
There's a lot of people that I think would really appreciate your content. Please let me know. Thanks


29. Freddy  almost 2 years ago

We are a group of volunteers and opening a new scheme in our community.
Your website provided us with valuable information to work on.
You've done a formidable job and our entire community will be thankful to you.


30. Christel  almost 2 years ago

Wow that was odd. I just wrote an very long comment but after I
clicked submit my comment didn't appear. Grrrr... well I'm not writing all that over
again. Anyway, just wanted to say excellent blog!


31. Garland , Sweden  over 1 year ago

I am sure this post has touched all the internet users,
its really really pleasant piece of writing on building
up new blog.


32. Jodie , France  about 1 year ago

Appreciate this post. Let me try it out.


33. Chelsey , Canada  about 1 year ago

You are so interesting! I do not suppose I've truly read something like that before.
So nice to discover another person with genuine thoughts on this subject.
Really.. thank you for starting this up. This website is something that's needed on the internet,
someone with some originality!


34. Johnie Chicago, United States  10 months ago

I read this paragraph fully concerning the comparison of newest and previous technologies, it's awesome article.

Add your comment


add name, location, website

F92ad253ca023cbccd2d499ff05b1baaf5fbe007

Email alerts, login to receive email alerts when someone comments on this.

 

 
Custom Search
 
 

Recipe Review

Athenian Chicken Rolls

OMG, haven't made it yet, lots of work but it'll be amazing.