The Online Recipe Book

1 sm Onion

1 tb Vegetable oil

1 sm Tomato

1 c Mushrooms

1/2 c Brown rice, cooked

2 oz Dried chestnuts

2 tb Water

1 ts Yeast extract

1 ts Tomato paste

Cover the chestnuts with boiling water and leave them to soak for several hours, then cook them until tender. (If the chestnuts are soaked in warm water in a wide-rimmed thermos flask, or in a warm cupboard, them may be tender enough not to require more cooking.) Chop the onion and saute it in the oil in a saucepan for about 3 minutes. Skin and chop the tomato. Slice the mushrooms. Add them to the pan and cook for a further 3 minutes or so. Add the rice and chestnuts to the pan and stir well. Then add the water, yeast extract and tomato paste. Mix together very thoroughly as it heats up so that the yeast extract is amalgamated evenly into the mixture. Continue cooking over a gentle heat until all the ingredients are well heated. * Source: The Single Vegan – by Leah Leneman (ISBN: 0 7225 1454 9) * Typed for you by Karen Mintzias

1 Large DUCK

1 c Onions minced

1/2 lb Bacon, cut in small pieces

2 tb Celery, heart, minced

3 tb Green bell pepper, minced

1/2 c Red wine

1 tb Tomato paste

1 ts Basil

1 c Olives pitted split

Directions: Split the ducks, rinse and pat dry. In a large pan,brown the duck halves in oil, skin side down and turn and brown the other side. Pour off all but 2 tbs of drippings (the domestic duck will render some extra fat) and add the onions, garlic and bacon. Cook slowly until the bacon is brown and pour off the extra fat again. Add the carrots, celery and bell pepper. Cook for a minute or two and add the stock, wine, mustard, tomato, bay leaf, basil and thyme. Bring to a boil and reduce heat to a simmer. Cover and cook for 30 minutes and add the olives. Cover and cook very slowly until the duck is very tender (time depends on origin and size of duck). Serve with wild rice.

———————————–PASTA———————————– 1 c Flour *

1 lg Egg

1 ts Salt

1 ts Pepper, white

2 tb Oil, olive

1 bn Basil, washed, stemmed

1/2 c Oil, olive

———————————–SAUCE———————————– 2 tb Butter

1/2 c Mirepoix **

3 tb Puree, shallot ***

2 ea Bay leaves

1 ts Thyme

1/2 ts Oregano

1 ts Peppercorns, crushed

1 c Wine, white

2 tb Basil, fresh, chopped

3 md Tomatoes, ripe, chopped

4 tb Puree, tomato

1 ts Puree, garlic ***

2 c Stock, chicken ***

2 c Stock, veal ***

Salt (to taste) Pepper (to taste) * The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.

** Mirepoix is a mixture of diced onions, carrots, celery and leeks. *** See recipes for Garlic Puree, Shallot Puree, Chicken Stock, Veal Stock if you don’t have one of your own. For the Pasta: ============== Place the flour on a work space or in the bowl of a mixer. Add egg, salt and pepper. Mix well, then add olive oil and basil puree. Continue mixing. Roll the dough into a ball and work it by hand until it’s smooth. Sprinkle the dough ball with flour and run it through a pasta machine. Dust the noodles with flour and do not dry before cooking. For the Sauce: ============== Melt the butter in a saucepan. Add the mirepoix, shallot puree, bay leaves, thyme, oregano, and peppercorns. Reduce for 5 minutes (to allow the flavors to come out). Add white wine and cook briefly. Add the basil, tomatoes, tomato puree, garlic puree, chicken stock and veal stock. Cook for 15 minutes (until the vegetables are soft). Strain into another saucepan and adjust the seasonings. Reduce the mixture over high heat for 10 minutes. Reserve. To Assemble: ============ Cook the pasta in plain boiling water, then drain. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of basil puree, salt and pepper. Add the pasta to the saute pan. Add a little tomato sauce to the pasta and heat. To serve, ladle the sauce onto serving plates, swirl pasta in the center and garnish with basil leaves and chopped chives. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA

2 c Celery; cut into 1 pieces

2 md Onion; chopped

3 tb ;Water

58 oz Tomato, stewed, with Mexican

-seasoning 1/2 c Cilantro, fresh; chopped

2 lb Shark; or other firm white

-fish, boned, skinned & cut -into pieces about 1 1/2 -by 3 Hot cooked rice Homemade or prepared salsa Cilantro leaves Plain yogurt or sour cream Lime wedges Salt and pepper In a 5-6 qt pan, combine celery, onions and water. Stir often over medium-high heat until water evaporates and vegetables start to stick and brown slightly, about 10 min. Stir in tomatoes and their liquid into pan along with chopped cilantro. Bring to full boil on high heat. Push fish down into vegetables; cover and simmer on low heat until fish is opaque but still moist-looking in the center of the thickest piece (about 20 minutes). Ladle stew into wide bowls and add cooked rice, salsa, cilantro leaves, yogurt, juice from lime wedges and salt and pepper, to taste.

1 qt Milk; whole, low-fat or skim

1 sm Onion; peeled and stuck with

2 Cloves

6 Whole peppercorns (or more)

1 pn Salt

——————————-BOUQUET GARNI——————————- :Tie in cheesecloth, 6 Fresh parsley stems,

1/2 ts Dried leaf thyme

1/2 Bay leaf

——————————–SOUP, CON’T——————————– 4 tb Rice flour

-(or barley or oat flour) 4 tb Cold milk (about)

8 oz Shiitake mushrooms

———————————-OPTIONAL———————————- 6 tb Heavy cream

2 tb Madeira

Reserved mushroom slices This rich, earthy soup has but 100 calories per serving if made with non-fat milk. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, cut off the tough ends of the mushroom stems. Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible. Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes. Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom.

3/4 c Dates;pitted

1/2 c Almonds;sliced, toasted if

-you wish 1/4 c Dried apricots;finely

-chopped 1 ts Orange rind;grated

1/4 c Butter

1/3 c Corn syrup

1/3 c Brown sugar;firmly packed

1/2 ts Vanilla

6 c Cornflakes cereal

You can add sesame and sunflower seeds and coconut to these (to imitate Nature Classics from Confectionately Yours). I found refrigerating them made them easier to cut. Anne’s note: the one’s I’ve tried had dried apricots, sunflower seeds and coconut in them (like an upscale Rice Krispie). Combine dates, almonds, apricots and orange rind, set aside. In large, heavy saucepan over low heat, melt butter. Stir in corn syrup and sugar. Cook over medium heat, stirring constantly until sugar is dissolved and mixture comes to a full boil. Remove from heat, stir in vanilla. Add cereal and fruit-nut mixture, stirring till evenly coated. Press mixture firmly into greased 9 inch square pan. When partially cool, cut into bars. Cool completely. MAKES 16 to 24 BARS (Butter can be melted by microwaving at High 30-60 seconds, stir in syrup and sugar, microwave at High for 2 to 3 minutes or till sugar is dissolved, stirring 3 times. Continue as above.)

1 Sushi Information

I wrote this for a lady in Rime Cuisine who is interested in discovering the wonderful world of sushi. Thought it might be of interest to some of the folks here (particularly timidly eating, portly Portlanders… ;-} ). Helen++you might try tamago which is a kind of sweetish egg omelette on the rice. It’s very good and not at all odd. Also, I highly recommend toro and maguro which are used to make both sushi and sashimi. It’s raw tuna and has an indescribably clean and refreshing taste. (Toro is lean and maguro is fatty.) Chances are if you could taste it and not know what it was, you wouldn’t even know it was fish. I *hated* tuna until the first time I tried it raw in a Japanese restaurant. Unagi is grilled eel and is something that almost everyone likes. Kani (cooked crab) and Ebi (cooked shrimp) are quite good and not a taste stretch at all. Ama ebi is raw shrimp and a bit more for the adventerous, but I think it’s actually better than Ebi. Once again the taste is subtle and refreshing. I think you’ll actually be surprised at how subtle the tastes of sushi really are. The thing that *will* get your attention is the wasabi. Be very careful when you first try it as it’s quite easy to o.d. on. It’ll be easier for you if you’re already a horseradish fan. I’d be careful about stuff with shiso. It’s an herb somewhat like mint, but it can be quite startling to the uninitiated, somewhat like cilatro can be. BTW, there’s an excellent book you might like to check out. It’s called Sushi, by Mia Detrick. Paperback, 95 pages. Chronicle Books, San Francisco. ISBN: 0-87701-238-5. No publication date given (unless you can figure it out from the ISBN number). It’s pretty recent though. This is a guided tour of sushi eating++the food and the etiquette. Not a cookbook as such, though it does have a short section on preparing sushi at home. Primarily, it’s an introduction to the food with explanations of the ingredients and the most popular types of sushi. The illustrations are all color plates and the book is gorgeous. Each type of sushi is illustrated and explained. Good stuff! Posted by Stephen Ceideberg; July 10 1991.