----- Original Message -----
Sent: Thursday, April 17, 2008 6:12 AM
Please can tell me how Carpaccio is traditionly made
The answer to this was quite surprising. Carpaccio is not a very old traditional dish at all.
John Mariani's "The Dictionary of Italian Food and Drink" Says this:
"Paper-thin slices of chilled raw meat or fish lightly dressed with various condiments or
parmigiano. It was a dish created in 1950 at Harry's Bar in Venice by owner Giuseppe Cipriani
after a frequent customer, Contessa Amalia Nani Mocenigo, told him that her doctor had placed
her on a diet forbidding cooked meat. Cipriani prepared for her a dish of sliced raw beef dressed
with a sauce of mayonnaise, lemon juice, horseradish, and milk. It became very popular at the
restaurant. Cipriani named the dish after the 16th- century Renaissance painter Vittore Carpaccio
(known for his use of reds and whites mirrored in the dish, whose works were on exhibition in
Venice at the time. Since then carpaccio has been made in many forms, including seafood carpaccio,
which was popularized in 1986 by chef Gilbert Le Coze at his restaurant, Le Bernardin, in New York."
"The Gastronomy of Italy" gives much the same origin, saying:
"Carpaccio was created in 1961 by Arrigo Cipriani of Harry's Bar in Venice. He named the dish
after the famous painter Carpaccio because there was an exhibition of his paintings in Venice at
the time, and 'because the colors of the dish remind me of the reds that Carpaccio used.
Carpaccio, or filetto al carpaccio , to give it its proper name, is very thinly sliced filet of
beef, dressed with a small amount of mayonnaise to which is added a touch of mustard, a drop of brandy
and tabasco, plus enough cream to make the sauce of a fluid consistency. Sometimes a teaspoonful of
thick tomato sauce is added"
"The Oxford Companion to Italian Food" by Gillian Riley, says this:
"...Harry's Bar in the 1960s or thereabouts, where Guiseppe Cipriani devised his carpaccio, a lean
and pleasant offering for the countess Amalia Nani Mocenigo, who for health reasons was on a strict
diet which had to include raw meat. Wafter thin slices of prime tender beef, trimmed of any scrap of
fat or sinews, were served raw with a sprinkling of salt and a decorative swirl of a light mayonnaise
flavoured with mustard and Worcester sauce (spices creeping in by the back door). The warm red of the
beef in his recipe reminded Cipriani of the deep reds in the paintings in a stunning exhibition in
the Palazzo Ducale in 1963 of works by Carpaccio..."
Well, none of the three sources agrees on the year that the dish was created or agrees exactly
on the ingredients, but all agree that Cipriani created it at Harry's Bar in Venice. The below
recipe is supposed to be the original recipe, although it has no mustard or horseradish. This is
similar to the recipe used by Cipriani's son, so I guess it must be close to the original, if it's
not the exact original.
3 pounds boneless shell of beef (fillet of beef may also be used)
3/4 cup mayonnaise (homemade is best)
2 teaspoons Worcestershire sauce, to taste
1 teaspoon lemon juice
2 1/2 tablespoons milk
freshly ground white pepper
Trim all of the fat and gristle from the shell, leaving a small chunk of tender meat about 1/2
the original weight.
Chill the meat well. Using a razor-sharp knife, slice the meat paper-thin. One recipe calls for
placing the meat in the freezer until it is firm enough to slice very thinly. Arrange the slices
of meat spread out on plates.
Put the mayonnaise in a bowl and mix in the Worcestershire sauce and lemon juice. Add enough milk
to make a thin sauce.
Adjust the seasoning by adding salt, white pepper, Worcestershire sauce, or lemon juice to taste.
Drizzle the sauce attractively over the slices of meat and serve immediately.
----- Original Message -----
Sent: Friday, April 18, 2008 2:22 PM
Subject: Green grape and champagne soup
About 30 years ago at the Winston Hotel in New Orleans, I had a most memorable cold soup:
Green grape and champagne soup. It was light, slightly sweet, and was a good beginning to a summertime
meal. Over the years, I have tried to reproduce it to no avail. Do you know of any recipe for such a
Kathy, I wish that I could help, but I cannot find a recipe with champagne and green grapes at all.
Below are the recipes that I did find.
Louisiana Strawberries & Champagne Soup
2 pts. fresh ripe strawberries
1 to 2 bottles champagne
Finely grated lemon peel
Puree 2 pints fresh ripe strawberries by pushing them through a sieve. This removes the seeds
and skin, so you can't use the blender for this process. Chill the puree in the refrigerator.
Put a helping of the cold puree into each shallow crystal soup bowl. The bowl should rest on a
bed of chopped ice, preferably inside a slightly larger crystal bowl. At the table, let each
diner help himself to iced champagne, stirring it into the bowl with the strawberry puree.
The champagne must be opened at the table when you're ready for it, so it's not flat.
Then pass around sour cream and finely grated lemon peel
Strawberry Champagne Soup
250g Strawberries, hulled
25g caster sugar
Large handful of black grapes
1 punnet Blueberries
1 punnet Raspberries
8 tbsp crème fraîche
1 bottle Champagne
1. Put the strawberries and sugar in a heatproof bowl and cover with cling film. Place the bowl
over a pan of simmering water. Cook for about 15 minutes or until the strawberries disintegrate.
2. Push the cooked strawberries through a sieve set over a bowl.
3. Arrange the grapes, blueberries and raspberries in serving bowls. Spoon some crème fraîche
into the centre of the fruits.
4. Mix the champagne with the strained strawberry juice. Pour over the fruits and crème fraîche.
Serve at once.
Red Grape Soup
4 quarts seedless red grapes
1 vanilla bean
1 cinnamon stick
1 tsp. star anise
1 orange, peeled and juiced
1 lemon, peeled and juiced
1 lime, peeled and juiced
1 C spring water
2 C cranberry juice
1 C champagne
Simple syrup (equal ratio sugar to water), to taste
Pomegranate seeds, to garnish
1. In a large pot place the grapes, vanilla bean, and bouquet garni made from the cinnamon,
anise, and zests. Add the citrus juices, spring water, and cranberry juice, and bring to a boil.
Simmer 10 minutes.
2. Remove bouquet garni and puree. Strain through a china cap then a chinoise. Add the champagne
then season with simple syrup to taste. Chill. Sprinkle bowls with pomegranate seeds and pour soup
----- Original Message -----
Sent: Thursday, April 17, 2008 2:45 PM
My friend bought a Dough-nu-matic donut machine and would love to make a few recipes she could
bag before she needs them. She wants to make donuts for a large church group for a Coffee and
Donut brunch. She would like a variety of recipes to present. She asked for my help as I had
sent her the Dazey Auto matic Electric donut machine recipe She found one in a garage sale
with no book.
She has the book to the Dough-nu- matic but it only has one recipe (I think)
Thanks Phaedrus for your help in advance as I am stumped
It's for a good cause
Minni God Bless you Please email me if you find something
Well, you can get a copy of the owner's manual for the Dough Nu-Matic here:
It has three recipes:
Applesauce Cake Donuts
Other than these, I cannot find any recipes specifically for this donut maker. If your friend
wants to make recipes other than these three, she will need to experiment. A good place to start
would be donut recipes for other donut machines like the Dazey, Master Chef, Quick 6 and Super 6.
Donut Maker Recipes
From: "Jo Ann
Subject: Stove top cake recipe
Date: Monday, April 14, 2008 5:33 PM
We made something similar to this while I was at Scout camp as a kid
Camper's Saucepan Fudge Cake
1 1/2 ounces unsweetened chocolate
1/2 cup water
1 cup butter
1 cup all-purpose flour, sifted
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoons vanilla
nine chocolate covered mint patties (optional)
NOTE: this recipe is for use on an electric range
or hot plate only. Do not use this recipe with a gas stove.
Choose a heavy cast-iron skillet or Dutch oven with a tightly
Place chocolate, water and butter into a 2 quart
saucepan and cook over medium heat until chocolate has melted.
Sift together dry ingredients and mix with melted
chocolate until smooth. Stir in egg, milk, and
vanilla; beat with a spoon or electric mixer for one minute.
Cover tightly and bake 40 minutes on top of the
stove using the lowest possible heat setting.
Cake is done when top springs back in the center
when pressed lightly with finger.
Uncover and allow to cool five minutes before
removing from the pan. Turn out and turn right side up.
Arrange nine chocolate covered mint patties over
top of cake while cake is still hot so that
chocolate will soften and in three to five
minutes. Use a knife or spatula to spread softened mints.
Stovetop Chocolate Pineapple Upside Down Cake
1/4 cup butter
1/2 cup brown sugar, firmly packed
1 can (20 ounces) pineapple slices
4 maraschino cherries, drained and halved
2 packages (9 ounces each) chocolate cake mix
1 1/2 tablespoons Pantry Korintje Cinnamon
1 teaspoon rum extract
Vanilla ice cream (optional)
1/2 cup sweetened flaked coconut, toasted (optional)
Melt butter in Large (10-inch) Skillet over low
heat. Stir in brown sugar until well blended
using Bamboo Spoon. Remove skillet from heat; cool
on Stackable Cooling Rack.
Meanwhile, drain pineapple slices in small
colander of 4-Piece Colander & Bowl Set; reserve
juice in small bowl. Arrange 8 pineapple slices
over sugar mixture. Place a cherry half in the center
of each pineapple slice.
Add enough water to pineapple juice to measure 1
cup. Combine cake mix, cinnamon, liquid, eggs and
extract. Whisk with Stainless Steel Whisk until
well blended. Gently pour over fruit in skillet.
Place cover on top of skillet. Place skillet over
medium heat. Cook 8-10 minutes or until batter
bubbles around edges of skillet. Reduce
temperature to low. Cook 20-30 minutes or until
Cake Tester inserted in center comes out clean.
Remove skillet from heat. Carefully loosen edge
of cake; invert onto heat-safe serving plate.
If desired, serve with a scoop of vanilla ice
cream using Ice Cream Dipper. Sprinkle with toasted
coconut, if desired.
Yield: 10 servings
Nutrients per serving: (1 piece of cake, 1/4 cup
of ice cream): Calories 70, Total Fat 13 g,
Saturated Fat 7 g, Cholesterol 80 mg,
Carbohydrates 36 g, Protein 4 g, Sodium 200 mg, Fiber 1 g
Cook's Tip: Preheat oven to 350°F. Spread
shredded coconut in a single layer over bottom of
Small Bar Pan. Bake 8-10 minutes (stir coconut
occasionally for even browning) or until light golden brown;
Source: Pampered Chef
Hot Shoppes Cole Slaw
4 1/2 cups Green Cabbage, shredded
1/3 cup Carrots, shredded
1 1/2 tbsps Onions 1/8" dice
1 cup Coleslaw Dressing (see below)
1. Mix cabbage, carrots, and onions thoroughly to evenly distribute all ingredients.
2. Toss with cole slaw dressing.
3. Cover and refrigerate until time of service.
Cole Slaw Dressing
Sugar, granulated 1/2 cup + 1 tablespoon
Salt 1 teaspoon
White pepper 3/4 teaspoon
Celery seed 1 3/4 teaspoon
Horseradish 2 tablespoons
Mustard, prepared 1 tablespoon + 1 teaspoon
Mayonnaise 3 cups
Vinegar, Cider 1/3 cup + 1 1/2 teaspoons
Half & half 1/3 cup + 1 1/2 teaspoons
1. Combine sugar, salt, pepper, and celery seed.
2. Add horseradish and prepared mustard.
3. Add mayonnaise and stir to blend well.
4. Add vinegar, stirring to blend thoroughly; then add half and half
last and continue blending until all ingredients are combined.
5. Cover and refrigerate until time of service.
6. Use as directed in Cole Slaw recipe.
More Hot Shoppes Recipes