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2003

TODAY's CASES:

Chinese Tapioca Pudding

 ----- Original Message ----- 
  From: Melodie 
  To: phaedrus
  Sent: Sunday, March 16, 2003 2:29 PM
  Subject: Recipe request

  Hi Phaedrus:

  I hope you can help me find this recipe.  I have been searching for 
  it for the past 6 months.  The name of the recipe is Baked Tapioca 
  Pudding (Chinese style).  It's not the typical Thai or Vietnamese 
  style pudding.  

  You will find this dessert dish served at most authentic Chinese 
  dim sum restaurants.  It is yellow in colour (from the pudding/custard) 
  and has little tapioca pearls in it.  Some have a baked topped (not 
  meringue) but a pasty top and some don't have any toppings.  It's served 
  in a clear glass bowl.  I've had this dish several times in many of the 
  Chinese restaurants in Vancouver, BC, Canada.

  Anyways, I hope you will be able to find this recipe. 

  Thanks.

  Melodie

Hello Melodie,

I could only find one recipe. The tapioca is boiled first, then baked. See below.

Phaed

  Chinese Tapioca Pudding 
  (Disclaimer: I haven't tried this recipe.) 

 8 Tbs. Cornstarch 
 6 Tbs. Butter or Margarine 
 1 1/4 Cup tapioca 
 1 Cup Sugar 
 1 Cup Milk 
 3 Eggs, separated 
 
 Pre-heat oven to 325F.
 Simmer tapioca in 6 cups of boiling water until transparent (about 25 min.).
 Stir pan when it gets sticky.
 Rinse tapioca with cold, running water, then drain.
 Mix corn starch with 1/2 cup cold water.

 To a pot, add:

 Cooked tapioca
 Sugar
 Milk
 Butter
 Corn starch mixture
 3 egg yolks, slightly beaten
 1 cup water

 Cook on high until mixture comes to a full boil. Stir constantly in ONE 
 direction.        
 Pour into a 13"x9"x2" baking pan.

 Beat egg whites to soft peak.
 Spread on top of tapioca mixture

 Bake approximately 15 minutes or until top is golden brown.
 Cool approximately 20 min. The pudding will curdle as it cools.
 Serve hot or cold

Steak Tampiquena

----- Original Message -----
From: "Janet" 
To: "phaedrus" 
Sent: Monday, March 17, 2003 11:12 AM
Subject: Re: name of a mexican dish?

> I found it. I was way off on the phonetic. It's steak tampiquena.
>
> Thanks for your help
>

Hi Janet,

Did you find the below recipe?

Phaed

Steak Tampiquena (Mexican Steak)

2-3 servings

25 minutes
(15 min prep, 10 min cooking)

2-3    thin sliced quality cuts steak
   seasoning salt
1    small onion (minced)
2    roma tomatoes (chopped)
2    cloves garlic (chopped)
2    (4 ounce) cans whole roasted green chili peppers (not chopped)
1    tablespoon olive oil
2-3  slices monterey jack pepper cheese or white Mexican blend 
     cheese sliced length wise
1.  Heat olive oil in pan.
2.  Sautee onion, garlic and tomato for 3 minutes or until tender.
3.  Set mixture aside.
4.  Preheat oven to broil.
5.  Cut green chile into long strips and set aside.
6.  Sprinkle seasoning salt on both sides of steak.
7.  Broil steaks (I broil the thin cuts 3-4 minutes) on one side.
8.  Remove from oven and place mixture of tomato, onion and garlic 
    evenly on unbroiled side of steaks.
9.  Top with 2-3 strips of green chile.
10. Next,place a slice of cheese on top of each steak (you will 
    cover mixture and green chile strips with cheese slice.) Broil 
	until steak is done and cheese is melted (about 3 minutes).
11.  Serve and enjoy!

French Bread

  ----- Original Message ----- 
  From: bogley 
  To: phaedrus
  Sent: Monday, March 17, 2003 12:06 PM
  Subject: Mary's Bread Basket and Soup Kettle recipe

  Hi, 
I lent my copy of the book "Mary's Bread Basket and Soup Kettle 
to a neighbor...who is now gone!  I would love to have one of the 
recipes in the book...it is simply the best French Bread ever...
I think it was called a sourdough french bread...I just cannot 
remember exactly.  The book is out of print and I have tried many 
places to find it.
  Thanks!

Hello Bogley,

I could not locate a Sourdough French bread recipe from that book, but I did locate a French bread recipe from it. See below.

Phaed

  French Bread 
  Categories: Breads 
  Yield:  
   
    2 1/2 c  Warm water
        2 pk Yeast
        1 tb Salt
        7 c  Unbleached all-purpose
             -flour
             Cornmeal
   
    Measure warm water in a mixing bowl.  Add yeast, stirring with a fork
    until dissolved.  Stir in the salt and 3 cups of the flour.  Beat
    vigorously with a rubber spatula until the batter is smooth.
    Gradually add enough flour to make a soft, workable dough. Remove
    dough to a floured board. Knead, adding more flour if necessary,
    10-12 minutes or until smooth and elastic with bubbles underneath the
    skin. Place dough in a large, warm, greased bowl, turning to coat the
    top. It is best to use a bowl with vertical sides rather than one
    that flares out. Cover loosely with plastic wrap and a towel.  Set
    bowl in a protected spot and let dough triple in bulk, about 2 1/2
    hours.  Punch down, knead dough lightly in the bowl, re-cover, and
    allow to double, about 45 minutes to an hour. Turn out on a floured
    surface, knead lightly, and divide in three portions. Cover and let
    rest 15 minutes.  Grease baking sheets and sprinkle lightly with
    cornmeal. Heavy french baking sheets need not be greased.
    
    Three methods of forming French loaves:
    
    1. Press one portion of dough into an oval. If dough pulls back,
    cover and let rest a few more minutes. With the side of your hand,
    make an indentation down the center of the oval. Fold dough over and
    pinch sides together. The dough should now begin to have an elongated
    shape. Roll back and forth to a length that will fit your baking
    sheet. Place on prepared pan, seam side down. With the tips of your
    fingers, tuck in sides and ends to smooth out the long, slender
    shape. Repeat with remaining dough. Cover and allow to double in
    bulk, about 1 to 1 1/2 hours.
    
    2. Roll a portion of dough into a rectangle, 9x16".  Roll tightly,
    jelly roll style from the long side.  pinch side and ends to seal.
    Roll back and forth, smoothing outwards into desired length.  Place
    on prepared baking pan seam side down, tucking in sides and ends with
    fingertips. Cover and let rise 1 to 1 1/2 hours.
    
    3. Round loaf: With your hands, begin rounding a portion of dough
    into a ball. Smooth dough by pulling tightly with one hand across the
    top to underneath the ball. Keep turning in a circle with the other
    hand until you have a round, satiny loaf. Scoop up with dough scraper
    and place on prepared baking sheet. Cover and let rise until doubled,
    about an hour.
    
    Two methods of Baking:
    
    1. Preheat oven to 450 degrees. You will need: a razor, cold water,
    soft pastry brush, and an atomizer containing water. Hold razor at a
    flat angle and make 3 long, diagonal slashes 1/4 to 1/2 inch deep in
    each loaf.  Make a cross or two straight slashes on round loaves.
    Brush with cold water. Place loaves on middle shelf in hot oven and
    quickly spray water over all to create steam. Set timer for 5
    minutes. Spray again. Repeat spraying 2 more times at 5 minute
    intervals. Bake 10 more minutes. Cool on wire racks.
    
    2. Preheat oven to 450 degrees. You will need: a razor, soft pastry
    brush, and an egg wash. Beat 1 egg with 1 Tbsp water until frothy.
    Slash loaves as directed in Method Number 1. Bake loaves on middle
    shelf 15 minutes. Remove and brush thoroughly with the egg wash.
    Return to oven and bake 10 more minutes. Cool on wire racks. French
    bread freezes exceptionally well. This works particularly well if you
    have baking tiles. If you do, heat them at 500 degrees for an hour,
    and watch the bread carfully because baking time will be cut.
    (Reduce the oven temp before putting the bread in!)
    
    Recipe By:Mary's Bread Basket and Soup Kettle, Mary Gubser

Corned Beef and Cabbage

  ----- Original Message ----- 
  From: Kathy
  To: phaedrus
  Sent: Sunday, March 16, 2003 12:10 PM
  Subject: cornbeef & cabbage

  would like a recipe for cornbeef and cabbage in the slow cooker. 
  Every time I do cabbage in the slow cooker it gets too done .

  Thank You,
  Kathy

Hi Kathy,

Below are the recipes from our files.

Phaed

  Quick  Corned  Beef  And  Cabbage

   Ingredients : 
   1 can corned beef
   1 sm. onion, chopped
   1 sm. cabbage, sliced thin
   1 (6 oz.) can tomato sauce
   2 1/2 c. potatoes, cubed
   Chili powder to taste
   Pinch sugar
   Salt and pepper to taste

   Preparation : 
     Brown corned beef and onion.  Add tomato sauce, cabbage, potatoes,
   and sugar.  Cover and simmer until done, about 1 hour.  Add salt,
   pepper, chili powder, and stir well.  Remove from heat and let sit
   about 5 minutes to blend flavors.  Serve with cornbread.  NOTE:  Can
   be prepared in skillet or dump all ingredients in crockpot, set on
   low and cook for 6 to 8 hours.  Serves 4.  
   ----------------------------------
    Corned  Beef  And  Cabbage

   Ingredients : 
   2 med. onions, sliced
   1 (2 1/2 to 3 lb.) corned beef brisket
   1 c. apple juice
   1/4 c. packed brown sugar
   2 tsp. orange peel, finely shredded
   2 tsp. prepared mustard
   6 whole cloves
   6 cabbage wedges

   Preparation : 
      Place onions in crockpot.  Trim away any fat that might be
   present on the corned beef brisket.  If needed, cut brisket to fit
   into crockpot; place on top of onions.  In a bowl combine apple
   juice, sugar, orange peel, mustard, and cloves; pour over brisket. 
   Place cabbage on top of brisket.  Cover, cook on low setting for
   10-12 hours or on high setting for 5-6 hours. 
   ----------------------------------
   Corned  Beef  And  Cabbage  In  A  Crockpot

   Ingredients : 
   1 (4 lb.) corned beef
   4 carrots
   2 onions, halved
   4 peppercorns
   3 potatoes, quartered
   1/2 cabbage, halved

   Preparation : 
     Soak corned beef in water overnight.  Place beef in slow cooker
   with 2 1/2 cups water, carrots, onions and peppercorns.  Cover. 
   Cook on low for 8 hours.  Add potatoes and cabbage.  Cook on low for
   4 to 6 hours longer on high for 2 to 3 hours.  
   ----------------------------------
   Corned  Beef  And  Cabbage

   Ingredients : 
   3 lb. corned beef, rinsed
   3 med. carrots, cut into 1" pieces
   2 med. onions, quartered
   1 sm. head cabbage, cut into 8 wedges
   1 (10 1/2 oz.) can beef broth
   1 soup can water
   2 tbsp. wine vinegar
   1/2 tsp. dry mustard
   1/2 tsp. horseradish
   1/4 c. molasses
   3 whole cloves
   1 bay leaf

   Preparation : 
      Place corned beef in a slow cooker.  Spread carrots, onions and
   cabbage evenly around and over meat.  In a mixing bowl, combine all
   other ingredients.  Pour over meat and vegetables.  Cover and simmer
   for 6-8 hours or until vegetables are fork tender.  Remove cloves
   and bay leaf before serving.  Makes 6-8 servings. 

Colonial Recipes

----- Original Message -----
From: Karen
To: phaedrus
Sent: Sunday, March 16, 2003 10:36 AM
Subject: Recipes from 1700's early american

> Hello:
>
> I am looking for a few recipes for my son's project. He needs to 
> make a food from the 1700's.  Any bread, cake or cookie recipes 
> would be appreciated.
>
> Thank you,
> Karen 
>

Hello Karen,

There's quite a lot of information and recipes at these websites:

Colonial Recipes 1

Colonial Recipes 2

Colonial Recipes 3

Phaed

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