----- Original Message -----
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.
See these sites:
The Fresh Loaf
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.
----- Original Message -----
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.
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 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.
----- Original Message -----
Sent: Tuesday, May 04, 2010 11:38 PM
Subject: Sweet Tomato Receipe
requesting receipe for lemon Cream hot pasta with capers.
Thank You Charlotte
Pasta With Lemon Cream and Capers
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)
From: "Deede "
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
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.
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:
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
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.
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.