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
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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
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---------- 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:).
