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2003

TODAY's CASES:

Gallo Pinto

  ----- Original Message ----- 
  From: Dr. Neal 
  To: phaedrus
  Sent: Tuesday, December 24, 2002 12:14 AM
  Subject: Casada Recipe

  One of Costa Rica's favorite national dishes is Casada, made 
  with black beans and rice with beef, pork or chicken (and in 
  some places fish), served with fried or baked plantains. 

  I loved it when I visited there, but I've looked everywhere and 
  I can't find a recipe for it.

  Thanks.

Hello Dr. Neal,

I could not locate a recipe for casada either. All I found was a few mentions of it. However, black beans and rice, without the meat, is also known as "gallo pinto", and I was able to find a Costa Rican recipe for that.

If neither of the below recipes is close enough to what you had in Costa Rica, then I suggest that you go to this site:
Costa Rican Cuisine

and contact them via email. It's a Costa rican site, and they might send you a casada recipe.

Phaed

  Gallo Pinto or Rice and Beans (Costa Rica's Most famous Dish) 

  Ingredients: 

  3 tablespoons of oil
  1 tablespoons of Salsa Lizano * Sauce
  1 1/2 cups of cooked black beans
  2 1/2 cups of cooked rice
  2 tablespoons of bell pepper chopped
  2 tablespoons of chopped onions
  1 tablespoon of chopped coriander 
  *or Worchester Sauce 

 Saute the onion and bell pepper in a pan for about 2 minutes, add 
 the black beans and the Sauce, leave that for about 10 minutes at
 medium heat. Once it's done, add the cooked rice and mix with the 
 coriander. You can always add eggs or mixed with bacon strips or 
 sausage.
  ------------------------------------
   Gallo Pinto 
    
   1 cup raw brown rice (steamed) 
   5 cans (16 oz) black beans (rinsed and drained) 
   1 chopped onion 
   2 large green peppers, chopped or diced  
   2 large red peppers, chopped or diced 
   2 1/2 tsp. ground coriander 
   4 Tbs. veg. Worcestershire sauce 
   2 Tbs. tobasco sauce 
   1 scant Tbs. salt 
   2 pkgs. chopped, frozen spinach (thawed and squeezed) 
    
   Spray large casserole dish with something like Pam. (We used 
   a Large, round Le Creuset dish.)  Cook rice ahead (we used a 
   steamer so that the rice wouldn't stick together). Saute 
   peppers, onions, spinach, and seasonings.   
   Add rice and mix.  Add rinsed beans and mix.  Heat through 
   (covered).   

Fannie Farmer's Carrot Pudding

----- Original Message -----
From: "Joan" 
To: phaedrus
Sent: Tuesday, December 24, 2002 3:32 PM
Subject: Carrot Pudding

> Hi!
>
> I found your website by accident just this week, and enjoyed 
> browsing the archives, never dreaming that I would be asking 
> a request of you, myself.
>
> I am searching for a recipe for a pudding that I frequently 
> made, but I now no longer have the recipe. I moved across 
> country and gave away the cookbook, only to realize later 
> that I no longer had the recipe.
>
> The recipe is for Carrot Pudding, and was in the old paperback 
> Fannie Farmer Cookbook, circa 1970. The pudding contained raw 
> grated carrots, shortening (I think... I substituted butter) 
> the usual spices, and had lots of currants in it. I creamed 
> the sugar and fat, added the eggs, flour, and spices, and 
> then the carrots and currants. It was baked in a casserole 
> dish and was wonderful.
>
> I would be most grateful, and needless to say, very impressed, 
> if you could find this recipe for me. Thank you very much,
>
> Joan 

Hi Joan,

Well, this one's no problem when I happen to have the Fannie Farmer book right here...

Phaed

Carrot Pudding

Mix

1/2 cup shortening
1/2 cup brown sugar
1 egg, slightly beaten
1 cup grated raw carrots
2 teaspoons chopped candied lemon peel
1/2 cup seedless raisins
1 cup currants

Sift together

1 1/4 cups flour (preferably pastry)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon baking soda

Stir the second mixture into the first mixture. Put in a buttered 
casserole or 6 to 8 individual molds.

Bake, uncovered , at 350 until firm (1 to 1 1/4 hours in a 
casserole or about 45 minutes in small molds). Serve with
Creamy Hard Sauce(recipe below).
Serves 6 to 8.
---
Creamy Hard Sauce

Let 1/3 cup butter stand at room temperature until soft 
but not melted.
Cream thoroughly. Beat in 1 cup sifted confectioner's 
sugar gradually.
Beat until as light as whipped cream
Beat in, drop by drop, 1/2 teaspoon vanilla.
Beat in, drop by drop, 3 tablespoons warm milk.
Chill or serve at room temperature.
Makes 1 cup

Pull Candy

  ----- Original Message ----- 
  From: Jack
  To: phaedrus
  Sent: Friday, December 27, 2002 7:59 AM
  Subject: (no subject)

  Hello.  Saw your website and thought you might could shed 
  some light on a subject for me.  
  When I was a child (a long time ago), my mother would make 
  what we called pull candy.  Think it had some form of syrup 
  or molasses and when it was cooked, it was poured on wax paper 
  and folded in until it was cool enough to handle and then you 
  could pull it into a taffy like candy.  Was snow white in color.  
  Any help in locating this recipe would be appreciated.   
  Jack 

Hi Jack,

Pull candy comes in several variations. See below.

Phaed

  Old  Fashioned  Pull  Candy

   Ingredients : 
   5 lb. sugar
   1 c. vinegar
   2 c. water or little bit more
   Margarine
   16 dinner plates

   Preparation : 
On a starry, clear night, 40 degrees or below, get ready 
to have some fun.  Use a cast iron skillet or heavy pot.  
Cook sugar, vinegar and water, stirring often.  Let boil 
continuously until when you drop some into cold water, it 
forms a ball. Pour into greased (with margarine) plates 
(just thin amount) outside or in a room with no heat. Let 
cool until you can handle and grease and flour your hands, 
then pick up and put together and begin to pull. Keep hands
greased and floured.  When real tough, spread out and chop 
into bite-size pieces. Delicious. You will need 6-8 people 
to pull this.  You can half the recipe for 2-4 pullers. 
   ----------------------------------
   Pull  Candy

   Ingredients : 
   5 lb. sugar
   1 c. vinegar
   1 1/2 c. water

   Preparation : 
Enough water to melt sugar.  Bring sugar and water to a boil.
Boil until soft ball stage.  Test in cold water.  Add vinegar.  
Boil until hard ball stage. Grease 16 shallow plates.  Pour 
small amount into plates.  Let cool.  Take from plates and pull.  
Need 6 or 8 candy pullers. 
   ----------------------------------
   Mama's  Pull  Candy

   Ingredients : 
   3 c. sugar
   1/2 c. water
   1/4 c. vinegar
   1 stick butter
   1/4 tsp. soda

   Preparation : 
Mix water, sugar and vinegar.  Stir well.  Cook the syrup until 
it comes to a crackling thread stage, do not stir while cooking.  
Add soda before removing from heat.  Add butter.  When butter is 
melted, pour into buttered pan.    As soon as you can handle the 
candy with hands, divide into amounts you can handle and pull back 
and forth, folding from one hand to the other.  Pull until brittle.  
Lay on wax paper, cut into sticks.  
   ----------------------------------
   Creamed  Pull  Candy

   Ingredients : 
   4 c. sugar
   2 c. water
   1 tbsp. vinegar
   2 rounded tbsp. butter
   Flavoring

   Preparation : 
Boil sugar and water and vinegar to 248 degrees.  Add butter 
and continue cooking to 260 degrees.  Pour immediately on marble 
slab (best) but on any surface that will cool quickly.  As soon 
as it can be handled, start pulling, and pull until it turns white.  
Add flavoring and coloring and pull again until the ridges do not 
run. Stretch in long ropes and cut with scissors. Try not to let 
pieces touch.  Leave until candy creams.  Then put it in plastic 
bags or airtight cans.  Keeps well, if kept airtight.
   ----------------------------------
   Cream  Pull  Candy

   Ingredients & Preparation : 
   
Combine in large, heavy saucepan: 1 c. boiling water Cook over
low heat to soft ball stage (234 degrees).  While above is 
cooking, heat to boiling point: 1/2 tsp. soda 1/2 stick butter 
or margarine. Combine mixtures and cook to hard ball stage (258 
degrees).  Remove from heat. Add 1 teaspoon vanilla.  Pour out 
onto buttered marble slab.  Begin to pull as soon as candy is 
cool enough to work with hands.  Pull until candy begins to 
harden. Stretch into long, thin rope. Cut with scissors. Makes 
about 1 1/4 pounds.

Chicken Cabbage Rolls

----- Original Message -----
From: "Ken"
To: phaedrus
Sent: Thursday, December 26, 2002 7:39 AM
Subject: southwestern cabbage rolls

> I'm family was from Croatia and I ate cabbage rolls as a kid 
> until I swore I would never eat them as an adult. For the past 
> 30 years everyone assumes that it is because I have not had "their 
> cabbage rolls" yet.  I saw a recipe in southern Living (I think) a 
> few years ago that had Southwestern Cabbage Roils.  It consisted of 
> chopped chicken breast and blanched cabbage leaves. From there I 
> can't remember but as I'm over 50 now I would like to pay
> everyone back by having them try "my cabbage rolls".
>
> Thank you
> Ken
> PS as a child they were never called "cabbage rolls"

Hello Ken,

Well, I couldn't locate the Southern Living recipe. I looked for other chicken cabbage roll recipes, and below is what I found.

Phaed

Chicken Cabbage Rolls

1 lb ground chicken
4 slices bacon, cooked and crumbled
1 small onion, diced
1/2 tsp allspice
1/2 tsp pepper
 salt to taste
1 cup rice, cooked
1 egg, beaten
1 cup dry bread crumbs
 milk
1 head cabbage
1 tin 10 oz/284 ml tomato soup

In small bowl soften bread crumbs with milk. In a large bowl 
thoroughly combine all ingredients except cabbage and soup. 
Remove and discard core from cabbage. Place cabbage in a large 
pot of boiling water for 3 minutes or until outer leaves are 
soft and pliable. Remove leaves individually and mound about 
2 Tbsp (30 ml) of filling on each. Roll up, tucking in edges
securely and place seam side down in a casserole dish. Pour 
tomato soup over all and cook covered 1-1/2 hours at 350F/180C.

Makes 24 cabbage rolls.
------------------------------
Asian Chicken cabbage rolls

6 servings

1 hour 33 minutes
(40 min prep, 53 min cooking)

1    head cabbage

---filling---
1    teaspoon sesame oil
4    green onions, sliced
2    cloves garlic, smashed
2    teaspoons minced gingerroot
1 1/2    cups coarsley chopped mushrooms, about 4 oz
1    lb lean ground chicken
1    small sweet red pepper, diced
 1/2    cup chopped fresh coriander
2    tablespoons soy sauce
 1/4    teaspoon hot pepper sauce
 3/4    cup cooked rice
1    egg, beaten

---sauce---
1 1/2    cups chopped canned tomatoes
 1/3    cup rice vinegar
 1/4    cup packed brown sugar 
 1/4    cup soy sauce
 1/4    cup oyster sauce
1    tablespoon minced gingerroot
1 1/2    teaspoons sesame oil

1.  Using sharp knife, remove core from cabbage.
2.  In a large pot of boiling salted water, blanch cabbage 
    for 10 to 15 minutes or until leaves are softened.
3.  With tongs, remove and chill in cold water,set aside on 
    towel, core down, to drain.
4.  Filling: In large nonstick frypan, heat oil over medium 
    high heat; cook onions, garlic and ginger, stirring, for 
	3 minutes.
5.  Add mushrooms; cook stiring, for 5 minutes or until liquid 
    is evaporated.
6.  Add chicken; cook, stirring and breaking up with wooden 
    spoon, for about 5 minutes or until no longer pink.
7.  Add red pepper, coriander, soy sauce and hot pepper sauce; 
    cook, stirring, for 1 minute.
8.  Remove from heat; stir in rice.
9.  Let cool slightly.
10.  Stir in egg.
11.  Working from core end of cabbage, carefully remove 12 leaves, 
    trim off coarse backbone.
12.  Spoon about 1/3 cup filling onto each leaf.
13.  Fold end and sides over filling; roll up.
14.  Place rolls in single layer in large casserole dish.
15.  Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy 
     and oyster sauces, ginger and sesame oil.
16.  Pour over cabbage rolls.
17.  Cover and bake in 350f degree over for 40 minutes.
18.  Uncover and baste with sauce; cook, uncovered for 20 minutes 
     longer or until sauce is bubbling and rolls are tender.
----------------------------------
Chicken  Cabbage  Rolls

 Ingredients :
 1 whole chicken, cooked & deboned
 Add your own favorite seasoning
 1 lg. head cabbage, blanch and
    delicately peel whole cabbage
    leaves off until you can not pull
    large to medium size leaves off
 1 med. onion
 1 med. bell pepper
 3 stalks celery
 Chopped up remainder of cabbage
 1 lg. jar Prego spaghetti sauce or
    Chicken Tonight chicken cacciatore
    or your favorite spaghetti sauce
 1 jar mushrooms (optional)
 2 c. of either shredded Mozzarella
    cheese or mild Monterey Jack
 1 to 2 c. cooked rice

 Preparation :
 In frying pan, put deboned cooked chicken, chopped 
 vegetables of celery, onion, bell pepper, cabbage; 
 may add a little water or margarine or butter to cook 
 with.  Cook until vegetables are done. Put in mushrooms 
 (if you want them).  Once ingredients in pan are done, 
 take 1 large casserole or baking pan.  Put blanched 
 cabbage leaves one at a time down flat; add 1 or 2 large 
 spoonfuls of chicken mixture.  (Before adding chicken 
 mixture, add cooked rice to chicken mixture; mix well.)  
 Then add chicken mixture to cabbage leaves and roll up.  
 Continue this until pan is full then take your favorite 
 spaghetti sauce and pour completely over cabbage rolls.
 Sprinkle shredded cheese over the top.  Place in oven at 
 350 degrees.  Cook until cheese is fully melted. Take out 
 and serve.

Ratner's Restaurant Recipes

 ----- Original Message ----- 
  From: meryl 
  To: phaedrus
  Sent: Tuesday, December 24, 2002 3:06 PM
  Subject: Ratner's Mock Steak

  Hello,

  I'm looking for a recipe called Mock Steak, from a famous vegetarian 
  restaurant in NYC called Ratner's. It was on the lower East side, but 
  closed many years ago, probably sometime in the early 70's.(There was 
  also another one in Brooklyn, but don't know if it's still there). The 
  dish was completely vegetarian, but tasted like meat (well, almost)! 
  Anyway, it was delicious, whereas most "mock" meat recipes taste lousy!

  I checked the internet, but could not find this recipe. I found out 
  there was a cookbook, called "The World Famous Ratner's Meatless 
  Cookbook" by Judith Gethers, Elizabeth Lefft ISBN: 0345303482 
  Publisher: Ballantine Books Pub." However, it's probably out of print - 
  I checked at Barnes and Noble online, etc, but couldn't find it. Also, 
  I don't know if this particular recipe is included in the book. 

  I would really appreciate any help you can give me in finding this 
  recipe!

  Thanks a lot,
  Meryl

Hello Meryl,

Well, I can't find a Ratner's recipe with exactly that name, although I have one for a "chop". Someone who has the cookbook says there is no "mock steak" recipe in it at all. See here for chops and cutlets: Ratner's Recipes. You might try Amazon.com for the Gethers book. They have it listed with "limited availability", so they might be able to locate a copy for you. See:

"The World Famous Ratner's Meatless Cookbook" by Judith Gethers and Elizabeth Lefft

Phaed

""


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