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Basa Fish Recipe
A reader sends his favorite basa fish recipe, below. For more on basa, see
Most Popular Requests
From: Tim
To: phaedrus
Subject: Basa Fish Receipe
Date: Sunday, September 01, 2002 3:33 PM
A Google search for basa recipes turned up your site and advice about
cooking this fish. I have used the following recipe for basa many
times and it is one one of my favorite all time meals. Somewhat of a
variation of your steamed one. The basa fillet we have available here
is approximately 1/2 pound, just enough for one person. I take an approx.
20" square piece of heavy duty aluminum foil and fold it in half. Open
back up and lay one fillet in the middle of one half. Spread mayonnaise
on both sides. Lay pieces of thick sliced zucchini around entire fish.
Season with garlic salt or whatever is available. Squeeze the juice from
two limes over fish. Pour Crystals hot sauce liberally over everything.
I use Crystals because I think it has more flavor than Tabasco but not the
heat. Plus they have a garlic flavored version, hard to find, that is great.
Fold the foil back to make a pocket and bake at 350 degrees for 18 minutes.
This recipe makes a "gravy" that is fantastic served over white rice. Enjoy.
BTW, I am going to try frying it tonight in corn meal and peanut oil, just
like catfish. If it is any good, I will let you know. Thanks, Tim.
ps: first time to your site and I book marked it for future visits.
----- Original Message -----
From: elfreda
To: phaedrus
Sent: Sunday, September 01, 2002 9:56 AM
Subject: chocolate beet cake receipe
> Hello,
> I am looking for a receipe for chocolate beet cake
> made from scratch. If you can help please let me know asap.
> Thanks
> Elfreda
>
Hello Elfreda,
Below are the recipes that I found.
Phaed
Red Beet Chocolate Cake
Ingredients :
1 3/4 c. sifted flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
3 eggs
1/2 c. margarine
1 1/2 c. pureed beets
2 (1 oz.) sqs. unsweetened chocolate,
melted and cooled
1 tsp. vanilla
Sifted confectioners' sugar
Preparation :
Sift together flour, baking soda, and salt; set aside. Combine
sugar, eggs, and margarine in mixing bowl. Beat with mixer at
medium speed 2 minutes. Beat in beets, cooled chocolate, and
vanilla. Gradually add dry ingredients. Pour into greased 9 x 13 x
2 inch pan. Bake at 350 degrees for 25 minutes or until cake tests
done. Cool in pan on rack; cover and let stand overnight to improve
flavor. Sprinkle with confectioners' sugar. Makes 16 servings.
----------------------------------
Chocolate Beet Cake
Ingredients :
3 oz. semi-sweet chocolate
1 c. vegetable oil
1 3/4 c. sugar
3 eggs
2 c. cooked pureed red beets
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
Powdered sugar
Preparation :
Preheat oven to 375 degrees. Melt the chocolate with 1/4 cup oil
in top of double boiler over hot water. Beat the sugar with eggs in
large bowl until fluffy. Slowly beat in remaining oil, the beets,
chocolate mixture and vanilla. Sift the flour with soda and salt.
Slowly stir into the batter. Pour into greased bundt pan. Bake
about 1 hour. Let cool on wire rack 15 minutes before unmolding.
Dust with powdered sugar.
----------------------------------
Red Beet Chocolate Cake
Ingredients :
1 1/2 c. sugar
3 eggs
1 c. salad oil
1 1/2 c. sieved beets
2 sq. chocolate, melted
1 3/4 c. flour
1 1/2 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
Preparation :
Cream sugar with eggs; add oil, beets, and chocolate. Blend
beets with oil for easier mixing. Sift together flour, soda, and
salt. Add that, then vanilla. Bake in 2 layers. Bake at 350
degrees for 20-25 minutes. This is a very moist cake.
----- Original Message -----
From: MR
To: phaedrus
Sent: Sunday, September 01, 2002 7:58 PM
Subject: chocolate rice bubble crackle
I am looking for the recipie for chocolate crackle could you
please help me.
please email me as i need this recipie for the weekend.
Thank you.
Hello,
The recipe below is from the rice bubbles package.
Phaed
Chocolate Crackles
Here is the recipe as read from the Rice Bubbles packet (Apparently it
is also on the Copha wrapper):
4 cups Rice Bubbles (= Rice Crispies)
1.5 cups sifted icing sugar
1 cup desiccated coconut
3 Tbs cocoa (60 ml not 45ml - ie 4 american Tbs)
250 gram copha (8 oz)
24 patty pans
Mix the first 4 ingredients together. Pour in melted Copha and mix.
Put into patty pans and chill. Makes 24.
----- Original Message -----
From: Janice
To: phaedrus
Sent: Sunday, September 01, 2002 3:05 PM
Subject: (no subject)
> Dear Phaedrus,
> Just found your site and love it. Could you tell me how to make old
> fastioned split pea soup. It is made with milk and I remember it from
> childhood. thanks. Janice
>
Hi Janice,
There's lots of variety in split pea soup recipes, and most of them don't
contain milk. I found several that do, though. Check the ones below. If none
of them seems right, give me a little more detail and I'll look some more.
Phaed
Green Split Pea Soup
Ingredients :
1 c. green split peas
3 tbsp. margarine
1/4 c. onion, chopped
4 c. cold water
Salt & pepper
1/2 tsp. ground marjoram
2 c. skim milk
Preparation :
Soak peas as directed and drain. Melt margarine in a large
saucepan and cook onion until lightly browned. Add water, peas and
seasonings; cover and simmer 1 hour, or until peas are tender,
stirring occasionally. Press soup through a sieve or puree in an
electric blender. Return to saucepan, add milk, adjust seasoning
and heat thoroughly, stirring occasionally. Serve immediately.
Makes about 1 1/2 quarts.
----------------------------------
Split Pea Soup
Ingredients :
2 c. split peas
1 ham bone, cracked
1/4 c. chopped onion
3 tbsp. flour
1/8 tsp. pepper
3 qts. water
3 tbsp. butter
2 tsp. salt
2 c. milk
Preparation :
Wash and soak peas overnight in hot water to cover. Drain. Put
peas into sauce pot and cover with water. Add ham bone and onion
and cook until peas are soft. Remove ham bone. Press pea mixture
through a sieve. Melt butter and blend in flour, salt, pepper.
Heat until bubbles. Remove from heat, add milk gradually, stirring
constantly. Bring to a rapid boil, cook 1 to 2 minutes longer.
Blend into sieved pea mixture. Serves 12 to 14.
----------------------------------
Split Pea Soup
Ingredients :
2 c. split peas
3 qts. water, ham or other meat stock
1 ham bone, cracked
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. carrots, chopped
1/2 bay leaf
3 tbsp. butter
3 tbsp. flour
2 tsp. salt
1/8 tsp. pepper
2 c. milk
Preparation :
Wash peas and soak, if required (see directions on package);
drain. Put peas into saucepot. Cover with water or meat stock; add
ham bone, onion, celery, carrot, and bay leaf. Cook until peas are
soft. Remove ham bone. Press pea mixture through a sieve. Melt
butter in a saucepan. Blend into the flour, salt, and pepper. Heat
until mixture bubbles. Add milk gradually, stirring constantly.
Bring rapidly to boiling; cook 1 to 2 minutes. Blend into the
sieved mixture and heat thoroughly. 12 to 14 servings.
----- Original Message -----
From: Michael
To: phaedrus
Sent: Friday, August 30, 2002 2:20 PM
Subject: who invented the cream puff? Where and when?
Hello, my grandmother and I were trying to find the origin of
the cream puff. The best we could find on the web is 1880, USA.
Grandma thinks that it is of German origin. Do you know?
Thanks
Michael
Hello Michael,
I could not find the origin of the cream puff. If we're going to be technical about it,
though, a cream puff must be made with choux pastry, and here's the origin of choux pastry:
History of choux pastry from:
Choux Pastry
Choux Paste
Classic Patisserie: An A-Z Handbook is a fascinating read if you are
interested in pastry work.
It details ingredients, dishes and the history behind some of them. This is
the section on choux pastry.
'In 1533, when Catherine de Medici left Florence to marry the Duke of
Orleans who was later to become Henry II (151-1559), King of France from
1547, she brought with her to France her entire court, which included her
chefs. Seven years later in 1540, her head chef, Panterelli, invented a hot,
dried paste with which he made gateaux. He christened the paste Pâte à
Panterelli.
The original recipe changed as the years passed, and so did the paste's
name. It became known as Pâte à Popelini, which then became Pâte à Popelin.
Popelins were a form of cake made in the Middle Ages and were made in the
shape of a woman's breasts. A patissier called Avice perfected the paste in
the middle of the eighteenth century and created Choux Buns. The Pâte à
Popelin became known as Pâte à Choux, since only Choux Buns were made from
it. Antoine Carême in the nineteenth century perfected the recipe, and this
is the same recipe for choux pastry as is used today.'
--------------------------------------
According to this then, choux pastry was created in France by an Italian,
and then perfected by the French. I could not find a reference, but my thinking
is that the French were also the first to fill choux pastry with a sweet creamy
filling and make a cream puff. Your grandma may be thinking of something similar,
but not made with choux pastry. A chef would say that if it was not made with
choux pastry, then it was not a real cream puff.
Phaed
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