Recipe Talk

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

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:).

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

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.