Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

{{{ i miss fugie ... sigh}}}

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[Jolie Rouge]

Clam Chowder

1/4 pound bacon
2 6-oz. cans minced clams
16-oz. clam juice
2 medium onions, chopped
3 medium potatoes, chopped
1 cup cream
1/4 cup flour
Salt and pepper to taste

Cook bacon in a skillet until crisp. Drain and break into pieces. Combine bacon with clams, clam juice, onions and potatoes in a large saucepan and cook over medium heat for 20 - 30 minutes until potatoes and onion are tender. Combine flour and cream and stir until dissolved. Add to clam mixture and stir until thickened. Season with salt and pepper and serve warm.


Mediterranean Swordfish

1 Tbsp. olive oil
1 cup onion, chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/4 cup green olives, chopped
Salt and pepper to taste
4 - 6 swordfish steaks
2 cups fresh tomatoes, chopped
1/3 cup flat leaf parsley, chopped

Saute onion and garlic in olive oil. Reduce heat and add white wine and green olives and cook for about a minute. Sprinkle fish with salt and pepper. Place onion mixture along the bottom of a baking dish. Place fish on top and bake for 25 minutes at 400 degrees or until fish is flaky. Serve with a topping of chopped tomatoes and parsley on each swordfish steak.



Mixed Greens with Marinated Beets

6 cups mixed greens
1 15-oz. can beets, chopped
1/4 cup red wine vinegar
1 and 1/2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. sugar
1/4 cup flat-leaf parsley, chopped
Salt and pepper to taste

Combine beets with remaining ingredients and toss to coat. Just before serving place beet mixture over fresh greens and serve.


Peach Cobbler

1 29-oz. can sliced peaches in syrup, undrained
1 Tbsp. cornstarch
2 Tbsp. cold water
1/4 cup butter, divided
1 cup baking mix
1/4 cup milk
2 Tbsp. sugar

Heat peaches in a saucepan until warm. Combine cornstarch and water and mix until cornstarch dissolves. Pour cornstarch mixture into peaches and stir until thickened. Pour peaches into a 2-quart casserole. Slice butter and dot peaches with 2 tablespoons of the butter slices. Combine baking mix, milk, sugar and remaining butter and mix until dough forms. Place spoonfuls of dough along top of peaches. Bake at 400 degrees for 20 minutes.

[Jolie Rouge]

For the Oscars, the right decorations and props can really make the difference. Three to five yards of 'red carpet' made of 45-inch wide red fabric, secured to the floor provides the classic entrance. Disposable cameras will encourage your guests to join the paparazzi frenzy around fellow guests. Cut 18-inch wide stars out of poster board, cover them with aluminum foil, and use them as decorations for the Hollywood star effect. Gather or purchase metal film cans and reels to decorate your serving table. Use stacked cans as serving trays.

{{{ Do people *actually* do this ??}}}

Give each of your guests a skewer and have them gather around the fondue pot for a taste of this delicious Bagna Cauda.


Bagna Cauda

12 anchovy fillets packed in oil
3 tablespoons butter
1 cup olive oil
5 cloves garlic, peeled and thinly sliced
2 peppers (red, green or yellow)
3 celery stalks
3 carrots
1 small head broccoli
1 small head cauliflower
8 ounces mushrooms
12 pearl onions
2 large baking potatoes
3 thick slices of crusty bread

Cut the florets from the broccoli and cauliflower. Add to a pot of boiling water. Cook for 3 minutes, drain and set aside. Peel and chunk the potatoes. Place chunks into a pot of cold water. Bring to a gentle boil and cook until just tender. Drain and set aside. Cut into large chunks the peppers, celery, carrots, mushrooms and bread. Set aside. Rinse anchovy fillets and chop into small pieces. Heat oil and butter in a saucepan. Add garlic. Stirring constantly, cook over low heat until garlic is just soft. Add anchovies. Keep stirring over low heat until anchovies break apart and the mixture becomes smooth, about 10 minutes. Transfer mixture to fondue pot to keep it warm.
Arrange vegetables and bread on a serving tray. Serve immediately.


Tips & Timing: Provide skewers or small forks with which to dip the veggies and bread into the Bagna Cauda.




Here are today's nominations :


Achievement in music
in connection with motion pictures
(Original score)

Catch Me If You Can (DreamWorks) ~~ John Williams

Far from Heaven (Focus Features) ~~ Elmer Bernstein

Frida (Miramax) ~~ Elliot Goldenthal

The Hours (Paramount and Miramax) ~~ Philip Glass

Road to Perdition ~~ Thomas Newman (DreamWorks and 20th Century Fox)


Achievement in music
in connection with motion pictures
(Original song)

Burn It Blue from 'Frida' (Miramax) Music by Elliot Goldenthal, Lyric by Julie Taymor

Father and Daughter from 'The Wild Thornberrys Movie' (Paramount and Nickelodeon Movies) Music and Lyric by Paul Simon

The Hands That Built America from 'Gangs of New York' (Miramax) Music and Lyric by Bono, The Edge, Adam Clayton and Larry Mullen

I Move On from 'Chicago' (Miramax) Music by John Kander Lyric by Fred Ebb

Lose Yourself from '8 Mile' (Universal) Music by Eminem, Jeff Bass and Luis Resto Lyric by Eminem

[Gumball1960]

For the Oscars, the right decorations and props can really make the difference. Three to five yards of 'red carpet' made of 45-inch wide red fabric, secured to the floor provides the classic entrance. Disposable cameras will encourage your guests to join the paparazzi frenzy around fellow guests. Cut 18-inch wide stars out of poster board, cover them with aluminum foil, and use them as decorations for the Hollywood star effect. Gather or purchase metal film cans and reels to decorate your serving table. Use stacked cans as serving trays.

{{{ Do people *actually* do this ??}}}

Picture Martha Stewart's Oscar bash... lol

[Jolie Rouge]

I like pop a bag of popcorn and eat it while doing the dishes or folding clothes and gettting the kids ready for school the next day while watching the Oscars (or just about anything else ...)

[Jolie Rouge]

Tomatoes Stuffed with Broccoli

1 package frozen chopped broccoli
6 small, or 4 medium, tomatoes
3 Tablespoons butter
3 Tablespoons flour
1 cup milk
Salt and pepper
Buttered bread crumbs

Cook broccoli until barely tender; drain well. Completely hollow out and drain tomatoes. Make a cream sauce of the butter, flour, milk, salt and pepper. Combine cream sauce and broccoli; stuff tomatoes with this mixture. Place stuffed tomatoes in shallow pan containing small amount of water. Sprinkle tomatoes with buttered bread crumbs. Bake at 350 degrees for approximately 15 minutes. If made ahead of time and refrigerated, bake at 350 degrees for approximately 30 minutes.

SERVES: 4 - 6

[Jolie Rouge]

[EMERIL'S MALASADAS

INGREDIENTS:

1 ( 1/4-ounce) package of active dry yeast
3/4 cup plus 1 teaspoon sugar
1/4 cup warm water (110 degrees F)
6 eggs
6 cups flour
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup half and half
Sugar to roll the Malasadas


PREPARATION INSTRUCTIONS:
Preheat the fryer. In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside. In an electric mixer, and the eggs and whip until the eggs are thick and pale yellow in color. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half. Add the salt. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and the dough rise until double in size, about 1 hour. Using a sharp French knife, cut the dough into 1 inch squares. Fry a couple of the squares at a time, until golden brown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate. Roll the doughnuts in sugar and serve warm.

Yield: a couple of dozen

[Jolie Rouge]

-“Autographed EMERIL Cookbook CONTEST”-

You can enter our NEW “FamousFoods.com give-away” contest to win an autographed cookbook from EMERIL, a box of his NEW “BAM” ESSENCE PACKETS and your choice of an Emerilware Cooking Tool! There is no purchase required! We’ll be pulling weekly winners every other Friday, so enter every week! Only one entry per day! Winner can even pick which cookbook they want! You must say Emeril’s favorite saying “BAM” when we call to claim your prize. Next drawing is March 31st.

Enter here: www.emerilspices.com/WeeklyContest.htm

[the fugative]

Boo





Leek and Potato Soup



• 4 large leeks

• 2 ribs celery

• 4 tbsp. ( 1/2 stick) butter

• 5 to 6 potatoes

• 2 to 3 c. heavy cream, or a mixture of milk and cream

• Herb salt, to taste

• Freshly ground pepper

• 1 to 2 tbsp. butter, optional

• Finely chopped parsley, for garnish

Clean the leeks and chop them roughly. Remove any tough strands from the celery; chop the ribs. Sauté the leeks and celery in the 4 tablespoons of butter in a 2-quart saucepan. When they are tender, remove the pan from the heat.

Clean and peel the potatoes and cut them into chunks. Put them in the saucepan with the leeks and celery. Cover the vegetables with water, bring to a boil, and cook until tender. Transfer to a fine sieve and, using a pestle, push the potatoes, leeks, celery and cooking water through the mesh into a large mixing bowl. Then transfer the thick purée back to the saucepan.

Add cream until the liquid is the consistency of heavy cream. Sprinkle in herb salt and freshly ground pepper to taste. For extra richness, add 1 or 2 tablespoons of butter. Garnish with parsley





Lentil Soup with Vinegar



• 2 tbsp. olive oil

• 1 medium onion, finely chopped

• 2 medium carrots, finely chopped

• 1/2 red bell pepper, finely chopped

• 1 rib celery, finely chopped

• 1/4 c. white wine or apple juice

• 1 1/4 c. French green lentils, rinsed carefully

• 6 c. water or defatted broth

• Salt and ground black pepper to taste

• 1 tbsp. red wine or balsamic vinegar

In medium Dutch oven over medium-high heat, heat oil and cook onions, stirring frequently, 5 minutes, or until soft but not browned. Add carrots, red pepper and celery; cook 3 minutes.

Add wine or apple juice and lentils; cook 1 minute. Add water or broth. Bring to boil. Reduce heat to medium; cook 30 minutes uncovered, or until lentils are soft. Add salt and pepper to taste. Before serving, add vinegar






Red Lentil Soup



• 2 tsp. olive oil

• 1 c. chopped onions

• 1 tsp. ground coriander

• 1 tsp. ground cumin

• 1 tsp. curry powder

• Pinch cayenne pepper

• 2 large carrots, halved lengthwise and thinly sliced

• 1 medium red bell pepper, finely chopped

• 3 cloves garlic, minced

• 1 tbsp. apple juice concentrate (undiluted frozen apple juice, thawed)

• 4 c. water or defatted broth

• 1 c. red lentils, rinsed carefully

• Salt and ground black pepper to taste

• Chopped fresh cilantro, for garnish

In medium Dutch oven over medium-high heat, heat oil and cook onions, coriander, cumin, curry and cayenne, stirring frequently, 5 minutes, or until soft but not browned. Add carrots, red pepper and garlic; cook 3 minutes. Add apple juice concentrate; cook 1 minute. Add water or broth and lentils. Bring to boil. Reduce heat to medium; cook 20 to 25 minutes uncovered, or until lentils are soft. Add salt and pepper to taste. Garnish with chopped cilantro.

[jaybird]

YAYYYYYYYYYYYYYYYYYY! FUGI!!!!!!!!!!!

Welcome home! Miss us?

Thanks for the postcards!

[jaybird]

Hey Fugi?