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Raisin Water Sourdough Starter

----- Original Message ----- 
From: "Tammy" 
Sent: Sunday, May 02, 2010 9:11 PM
Subject: yeast recipie

I am looking for a yeast recipie using raisons or raison water as a source 
of the yeast. One that DOESNT use commercial yeast as a starter.
Thank You,

Hi Tammy,

See these sites:

The Fresh Loaf

Sourdough Water

Phoenician Gourmet

Note that what you are actually doing when you make raisin water starter is transferring the natural yeasts from the raisin (grape) skins to your starter and encouraging their growth.


Turkish Cigarette Borek

  ----- Original Message ----- 
  From: Dan 
  Sent: Friday, April 30, 2010 11:57 AM
  Subject: Turkish Cigarette Borek?

  Hi Uncle Phaedrus!

  I really enjoy your website.  You have helped me connect with a lot of foods 
  that were in my past.

  I now have a request.  When I was in the military back in the early 70's, 
  I was stationed in Diyarbakir, Turkey.  One of the foodstuffs that I experienced 
  was something called a Turkish Cigarette Borek, served with a hot sauce.

  Obviously, there is no way to find the recipe for the Cigarette Borek that I had, 
  but I am looking for a generalized recipe for a cigarette borek so I can take it 
  from there.  A cigarette borek is a fried appetizer, about the size of a cigar, 
  stuffed with ground meat, most probably lamb, as that was the popular meat in 
  our province.  On the Internet, I am finding a few hits, but they all specify phillo. 
  I am remembering something a little thicker that phillo dough...perhaps a Turkish bread.

  So, do you have a recipe?  

  I appreciate your help in advance.


Hello Dan,

That Turkish bread is "yufka". See below for a yufka recipe and a cigarette borek recipe using it.


  Cigarette Borek And Amulet Borek  -  Sigara Boregi, Muska Boregi 
  For approximately 12 borek:
  1 yufka (see recipe below)
  1/2 bunch dill
  1/2 bunch parsley
  1/2 glass oil
  150-200 grams white cheese    
  Spread out one "Yufka" and fold it in half. Cut along the diameter, 
  producing 2 half-circles, one on the other.

  To make the "cigarettes" trace 5 to 7 lines from the center of the straight 
  side, forming sharp triangles. Place a little mixture of white cheese, parsley 
  and dill at the base of the triangle. Roll toward the point while folding in 
  the 2 sides to prevent the filling from leaking out. To make the point stick 
  to the dough, dip it in a saucer of water before finishing the last roll.

  When made, the "amulet borek" has a triangular shape. Fold the "yufka" in two 
  and cut along the diameter to obtain the 2 half-circles, one over the other. 
  Cut each "yufka" with a knife in 10 cm. wide lengths perpendicular to the 
  diameter, giving you long strips of dough.

  Place a small portion of mashed white cheese, parsley and dill mixture at the 
  base of each strip. Take the small side of the strip and fold it to the large 
  side, and then take the point and fold it to the next side. Continue until the 
  end of the strip. (See diagram).

  Stick the last point to the dough by dipping it in water first. When the borek 
  are thus prepared, fry them in oil until golden brown in color.

How to Prepare the Borek Dough or "Yufka" 
1/2 glass water
2 eggs
2 glasses flour
6 and 1/2 soup spoons butter (or margarine)

Sift the flour, keeping back 2 soup spoonsful. Pour the flour into a large 
salad bowl and make a hollow place in the center. Put an egg 1/2 glass water, 
a half spoonful of melted butter, and salt into the hollow, and make the 
dough by mixing and kneading these ingredients. Sprinkle the dough with 
flour and let stand 15 minutes, covered with a damp cloth.

With a rolling pin roll the dough to a thickness of 2 cm. Spread on 3 soup 
spoons of softened butter. Cut the dough into 3 pieces, placing one on top of 
the other. Roll the 3 pieces. Spread on the remaining butter. Cut again into 
3 pieces and place one on the other. Knead a few minutes and shape into a ball. 
Divide the dough into balls, a little bigger than the size of a tennis ball and 
roll out each of these balls to obtain the "yufka" - thin disks of dough 
approximately 60 cm in diameter. Let dry a little before using.

Lemon Cream Pasta

  ----- Original Message ----- 
  From: Charlotte 
  Sent: Tuesday, May 04, 2010 11:38 PM
  Subject: Sweet Tomato Receipe

  requesting receipe for lemon Cream hot pasta with capers. 

   Thank You Charlotte 

Hello Charlotte,

See below.


  Pasta With Lemon Cream and Capers 

  4 servings 


  1 tablespoon table salt 
  2 1/2 cups penne pasta, uncooked 
  1 teaspoon canola oil 

  Lemon Cream Sauce 

  2 tablespoons butter 
  1 tablespoon all-purpose flour 
  1 cup heavy cream 
  3 tablespoons fresh lemon juice 
  1 tablespoon chicken base (see note) 
  1 1/2 teaspoons grated lemon zest 
  1/4 teaspoon kosher salt 
  1/8 teaspoon ground black pepper 
  2 tablespoons capers 

  For the pasta: In a pot, bring 6 cups water and 1 tablespoon salt 
  to a full boil. Add pasta and cook for about 10 minutes, until al dente. 
  Immediately drain pasta and cool in cold water. Drain water completely. 
  Coat pasta with canola oil to prevent sticking. 

  For the Lemon Cream Sauce: In a stock pot, make a roux by melting the 
  butter and stirring in the flour. Cook for 5 minutes on medium heat, 
  stirring often to prevent burning. 

  To the stock pot, add the heavy cream, lemon juice, chicken base, 
  lemon zest, kosher salt and black pepper. Whisk or blend to dissolve 
  the roux. Heat to 200 degrees and simmer 15 minutes, or until thickened. 
  Stir often to prevent burning. 

  Combine cooked penne with Lemon Cream Sauce and capers. Serve. 

  Note: Chicken base is sold in jars near bouillon in many supermarkets. 

  Per serving: 549 calories, 30 g fat, 10 g protein, 60 g carbohydrates, 
  97 mg cholesterol, 1,252 mg sodium, 1.4 g dietary fiber. 

  (Adapted from Souplantation) 

Kresge's Chiliburgers #3

From: "Deede " 
To: "Phaedrus" 
Subject: Another recipe
Date: Wednesday, May 05, 2010 9:28 AM

Hey there, Phaed-

Hope you're getting settled in your new digs! I know you're glad you're missing 
all the bad weather; tornadoes were jumping around last weekend like crazy!

This recipe was in today's St. Louis newspaper and I wanted to pass it along in 
case you don't have it already.  Have a great day!

Your friend in Northeast Arkansas,


Kresge's Chili Burgers 
Yield: 10 servings 

3 pounds ground beef 
1 1/2 cups chopped onions 
1 1/2 cups canned tomato purée 
2 tablespoons chili powder 
2 tablespoons paprika 
1 tablespoon salt 
1 tablespoon ground black pepper 
10 hamburger buns, split and toasted
Prepared mustard 
Pickle relish 

1. Combine beef and onions in a large skillet; cook, stirring to break up the meat, 
until beef is no longer pink. Drain and discard fat. 
2. Stir in tomato purée, chili powder, paprika, salt and pepper. Simmer on low heat 
until liquid has evaporated and mixture is of desired consistency, about 1 hour. 
3. Serve over freshly toasted buns; pass mustard and relish at the table. 

Per serving: 312 calories; 9.5g fat; 4g saturated fat; 97mg cholesterol; 35g protein;
21.5g carbohydrate; 3g sugar; 2.5g fiber; 1,118mg sodium; 33mg calcium; 736mg potassium. 

Joe Muer's Restaurant

Opening in 1929, Joe Muer's Restaurant was a very popular Detroit Restaurant. It closed in 1998.

Joe Muer's descendant, Chuck Muer, continued the Muer Restaurant business. There are a few of his recipes here: Chuck Muer's

He also produced several cookbooks, including "The Simply Great Cookbook. Recipes And The Experience Of Fine Dining From The Kitchens Of Chuck Muer". This is available at

Chuck Muer, his wife, and another couple were lost at sea between Florida and the Bahamas during a storm in 1993.

Joe Muer's Bean Salad(Crockpot)

Recipe By     : Joe Muer's Restaurant
Serving Size  : 12   Preparation Time :0:10
Categories    : Crockpot Recipes Salads
Vegetable Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       C             Great Northern Beans -- dried
                        Salt And Pepper -- to taste
                        Vinegar -- to taste
  1/2     C             Parsley -- minced
  1/2     C             Onions -- minced

1. Beans MUST be started in COLD water without presoaking.
2. Cook beans slowly, adding water as necessary.
3. Retain the water in which the beans were cooked--DO NOT DRAIN.
Wash and pick over beans and place in crockpot.  Add cold water just to cover.  
Check frequently and add water as necessary to keep just covered.  Cook on low 
heat.  Test beans occasionally for doneness by pinching a bean.
When just soft, they are done.
When cool(important), add dry ingredients with vinegar mixed in last.  Add 
small amounts of vinegar at a time, tasting as you go.  
For future use, the cooked beans can be reserved in their own juice in the 
refrigerator without the seasoning and vinegar.
Joe Muer's White Bean Salad

1 c. dry navy beans
2 1/2 c. water
3 T. white wine (dry)
3 T. white wine vinegar
2 T. onion chopped fine
3 T. parsley chopped fine
1 - 1 1/2 t. salt and freshly ground pepper

Do not presoak beans. Add navy beans to 1 c. cold water in an uncovered, 
medium sauce pan (enough water to cover the beans) and bring to a boil over 
medium heat. Reduce to a simmer and cook for 1 1/2 - 2 hours stirring occasionally 
adding additional water as necessary to keep the beans covered. After beans 
are tender but not mushy, remove from heat, drain and let cool at room temperature. 
Add remaining ingredients. Mix well and refrigerate for at least 12 hours, 
stirring occasionally, to blend flavors before serving.
(serves 4)
Joe Muer's Tartar Sauce (From Muer Cook Book)

2 c. mayonnaise
1/4 c. dill pickle relish, well drained
1/4 c. onion, finely diced
1/4 c. fresh parsley, finely diced

Mix all ingredients and refrigerate. Will last 2 weeks.
(makes 2 1/2 cups)

Joe Muer's Tartar Sauce (From The Detroit Free Press)

1 1/2 t. dill pickle relish
1 1/2 t. minced onion
1 1/2 t. chopped capers
1 1/2 t. chopped parsley
1 t. lemon juice
1 c. mayonnaise

Squeeze relish, onion and capers in a cloth or several layer of paper 
toweling til well drained. Place in a small bowl. Add parsley, lemon 
juice and mayonnaise and stir til combined. Store in refrigerator.
(makes 1 cup)
Timm sent some more Muer's recipes:

Here are a few more Muer's recipes that your readers may like.

 Timm in Oregon

Chuck Muer's Bluefish Fish Pate


10 pounds smoked bluefish
6 pounds cream cheese
2 pounds margarine
2 cups heavy cream
3 ounce bottle horseradish
1-1/2 teaspoon Tabasco sauce


Prepare the bluefish by skinning it and removing all bones. Put it through 
blender or chop it fine and add the remaining ingredients, beating until smooth. 
Serve the pate with assorted crackers as an appetizer.

Note: This amount serves 60. To serve 6, divide ingredients by 10. 
Muer's Smoked Fish Spread


1/2 pound smoked whitefish, flaked
1/4 pound butter
1 medium onion, pealed and chopped
1/2 teaspoon dill, chopped fine
1/4 teaspoon white pepper
8 ounce cream cheese, cubed
1 ounce dried Morel mushrooms, reconstituted and chopped


Thoroughly combine all of the ingredients.
Joe Muer's Grill Bean Salad


1 pound Great Northern beans
4 cups cold water
1/2 to 3/4 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup parsley, finely chopped
1/2 small Spanish onion, chopped


Rinse and sort the beans. Add the beans to a large stockpot and cover 
with cold water. Bring to a slow boil and then reduce the heat to low. 
Cook, uncovered, stirring occasionally, until beans are tender, about 2 hours.

Have an ice water bath ready to quickly chill the beans. When beans are 
tender place them in the ice water bath with their cooking liquid (do not 
drain the beans). The water should just cover the beans; add more water if 
needed. Add the apple cider vinegar, starting out with 1/2 cup. Add more as 
desired (the beans should not be too vinegary). Mix together the salt, pepper 
and parsley and stir them into the beans. Add the onions and blend the mixture 
gently. Refrigerate and serve the beans after one hour using a slotted spoon to 
scoop them from the liquid. The beans will keep for seven days in the refrigerator. 
Chuck Muer's Coleslaw


3/4 pound cabbage, coarsely shredded (6 cups) 
1/2 cup onion, finely diced 
1/2 cup fresh parsley, coarsely chopped 
1/2 cup carrots, shredded 
1/2 teaspoon white pepper 
1/2 teaspoon salt 
Juice of 1/2 lemon 
1/2 cup Italian Vinaigrette Dressing or a good quality bottled dressing 


Toss together the cabbage, onions, parsley, carrots, white pepper and salt 
in a large bowl. Toss all the ingredients with Italian Vinaigrette Dressing 
and lemon juice and mix well. Serve immediately. 
Chuck Muer's Italian Vinaigrette Dressing


1/2 cup olive oil 
1/4 cup plus 2 tablespoons vegetable oil 
3 tablespoons white wine vinegar 
1/4 teaspoon dried basil 
1/4 teaspoon dried oregano 
1/4 teaspoon garlic, minced 
1 tablespoon sugar 
Dash ground cumin 


In a bowl, whisk all of the ingredients together and refrigerate. Yield: 1 cup. 


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010 Phaedrus