----- Original Message -----
Sent: Thursday, September 18, 2003 12:45 AM
Subject: May be a duplicate message
Could not find it in your archives. Have you ever tried or found pear
ravioli which comes from Tuscany's in Chicago. It is the greatest. They will
not share recipe. Are you locally in Belleville or O'Fallon area. I am in
Belleville. Would you like the recipe for a great hungarian nut roll called
Buchta? My mother made this every Christmas til she passed away in 1963 and
I found a Hungarian lady in New York that sent me the recipe some 25 years
later. It is also in Eckert's Recipe Book at Belleville and Millstadt.
I could not find the Tuscany's recipe, which is described like this:
"Ravioli Alla Pera - roasted pear, parmigiano, toasted (pine) nuts, sun-dried tomatoes,
Below is another pear ravioli recipe.
I would like very much to have the Buchta recipe, thanks.
I'm actually down in the Deep South, in Mississippi.
Pear "ravioli" with casatella and plum sauce
Time: 1,30 minutes
Pear and casatella filling g. 350
ravioli g. 200
plum sauce g. 200
Whole plums g. 200
butter g. 50
salt and white pepper according to taste
Roll the pasta with a rolling-pin or machine to a 1 mm thickness. Cut
squares ( 6 cm2) out of the pasta. Using a sache a poche, put the stuffing
in the center of the squares. Then place another square on top of the
stuffing. The ravioli must be boiled in well salted water. To prepare the
plum sauce: remove the stones from the plums and place the plums in the
mixer. Heat the purée in a pan with some butter.
Strain the ravioli and dress with the plum sauce. Garnish with little pear
cubes, plum pieces, wild herbs, and mint leaves.
----- Original Message -----
Sent: Wednesday, September 17, 2003 9:30 PM
Subject: Johnny Cake
> The term Johnny cake was used in a class I am taking. It was referred to
as a term used to describe corn bread by people who live in the Boston
area. This was news to me as Johnny CAke is a term I heard used by people in
the Carribean to describe a delicious bread. It does not contain any corn
meal at all.
> Any insight on this one is appreciated?
Well, both of these breads are believed to have been originally called
"journey-cakes" because they could be taken with a traveler to be eaten as
needed. New England Johnny-cakes are more like a cornmeal pancake, whereas
Caribbean johnny-cakes are more like a flour dumpling or fritter. You can't
really say that one contains only cornmeal and one contains only flour,
though. I found that some New England recipes are mostly cornmeal but with
some flour, and I found some Caribbean recipes that were mostly flour but
contain a little cornmeal.. The early settlers of New England were taught to
make cornmeal johnny-cakes by the native Americans of the area as far back
as the 17th century. So, Native Americans were likely making johnny-cakes
(although they didn't call them that) before Columbus discovered America. I
could not find an exact origin for Caribbean johnny-cakes. Being made with
flour, it's not likely that they pre-existed colonial days, at least not in
However, it's also possible that the name "journey cake" originally referred
to something that the English settlers knew back in England. Perhaps they just
transferred the name to the Indian cornmal cakes in New England.
West Indies Johnny Cake or Fried Dumplings
8 oz Wholemeal flour
11/2 tsp Baking powder
1/2 oz unsalted soy margarine
Vegetable oil for frying
1. Sift the flour and baking powder together.
2. Rub in the margarine until well blended.
3. Gradually add cold water to the mixture the ingredients bind to form a
4. Knead the dough on a floured surface until smooth.
5. Divide the mixture, shape into balls and flatten slightly.
6. Heat the vegetable oil in a heavy frying pan and fry the dumplings until
brown on both sides.
Makes approximately 8
New England Johnny Cakes
(Flat Cornbread Pancake)
2 cup white fine ground corn meal
1/4 tsp salt, or to taste
2 cup boiling water or hot milk
butter or oil
Mix the cornmeal and salt in a bowl. Pour the boiling water over the
cornmeal and stir. Let the mixture stand for about five minutes. If the
mixture is too thick to spread in the pan, add one to two tablespoons of
Heat a lightly greased skillet or griddle. Pour the mixture into the
skillet. You can cook the entire recipe at once or you can make small cakes.
Cook at medium heat for about 5 minutes.
Subject: parched peas
Date: Wednesday, September 17, 2003 10:16 PM
Keith Threlfall from Blackpool says...
This is a recipe for "parched peas". It was used by my grandmother and my mother and is
the one that I use today. There are no quantities as such. Put the maple peas in a large
bowl or basin to allow for them swelling, add a quarter of a teaspoon of bicarbonate of
soda and cover them with boiling water, stir well and allow them to soak over night. Rinse
the peas well, put them in a large pan and just cover them with cold water. Bring the water
to the boil and as soon as it starts to boil turn the heat down and simmer gently until the
peas start to soften. Make sure you dont over boil them or they go mushy. As soon as they
start to go soft turn them into a collander and allow to drain. Turn an oven on to about
220 deg centigrade, and when it is at this temperature, pour some of the peas onto the
bottom of a roasting tin. Dont put too many in or they wont parch, just have the base
nicely covered, put them in the top of the oven and leave for about 5 mins. Take them
out and shake the roasting tin from side to side to roll the peas around. By this time
you should see the peas beginning to split, put them back for another 2 or 3 mins. and
check again for them splitting, if a fair number have split turn them out into a basin
or dish. You may need to do this 3 or 4 times but be careful not to leave them in too
long or they go hard. When the peas are in the basin and while they are still hot put
a generous lump of best butter in them, add some salt and give them a stir, you may
find you need to add more butter as they soak it up for fun, and the same applies with
the salt. All you do now is parch the remainder the same way and enjoy!!!!
PS. Dont be afraid to alter the parching times to suit your taste.
Subject: Jar Doo Chicken Wings
Date: Wednesday, September 17, 2003 9:55 PM
Jar Doo Chicken Wings.....
30 Wings SERVES 4-6
4 pounds chicken wings (about 30)
4 garlic cloves, minced and mashed to a paste
1 teaspoon salt
1/2 cup rice wine vinegar
1/2 cup apple cider
1 tsp. red pepper flakes
1 teaspoon dried hot red pepper flakes
4 Tbsp. Jif® creamy peanut butter
1/2 cup light corn syrup
1/2 cup distilled white vinegar
1 Tbls. soy sauce
Cut off the wings tips, reserving them for another
use such as stock if desired, and halve the wings
at the joint. In a heavy-duty re-sealable plastic
bag toss the wings with the marinade ingredients to
coat them well and let them marinate, chilled, for
at least 6 hours or overnight. Drain the wings and
pat them dry. Arrange the wings, skin side up, on
the oiled rack of a broiler pan, sprinkle them with
salt and pepper to taste, and broil them under a
preheated broiler about 4 inches from the heat for
8 to 10 minutes, or until they are golden brown.
Turn the wings, sprinkle them with salt and pepper
to taste, and broil them for 5 to 8 minutes more,
or until they are golden. While the wings are broiling,
in a saucepan stir together the red pepper flakes,
the corn syrup, and the vinegar, bring the liquid
to a boil, stirring, and transfer it to a bowl.
Serve the wings with the sauce.
30 wings-SERVES 4-6
Pacific Rim Chicken Wings:
4 garlic cloves
1 1/2 teaspoons salt
1 tablespoon Chinese five-spice powder (available at
and most supermarkets)
2 teaspoons paprika
1 teaspoon crumbled dried rosemary
1/2 teaspoon cayenne, or to taste
2 tablespoons peanut oil
4 pounds chicken wings (about 30), the tips cut off
and reserved for
the stock pot.
1/3 cup creamy peanut butter
1/4 cup canned cream of coconut
2 garlic cloves, chopped
1/4 cup water
1/4 cup chopped roasted red bell pepper
1/8 teaspoon dried hot red pepper flakes
Alas, my Canadian correspondent says this still isn't right. She says Jar Doo chicken
wings are definitely fried, not broiled. The search goes on....
Subject: Re: The wings that don't exist?
Date: Saturday, September 20, 2003 2:55 PM
Hello there. Just wanted to say thanks.
I had forgotten about those.
Thanks for keeping my address around.
It is amazing just how regional foods often are.
Here's an interesting observation about something else regional.
It has a huge cult following, much like Philly cheese-steaks.
Cincinnati Five Way Chili is not anything like a Texas Bowl o' Red. It's
really a spaghetti sauce more than anything. It was created by Greek
immigrants and is only available in and around Cincinnati and Indianapolis.
In Cincinnati, the number of Skyline, Dixie, Gold Star, and Empress drive-in
Chili parlors exceed all the chain hamburger fast food restaurants. There are
over 200 Cincinnati Chili fast food drive-ins in the greater Cincinnati area.
I don't know of any other city that has a local fast food creation that blows
away the McDonalds, Hardees, KFC's, and all the rest of your national franchises!
For a casual visitor driving through the Queen City who's never known of
their peculiar chili jones, it must be rather bizarre.
Five way chili can also be served four way, three way, two way, or one
way. The chili (by itself is "one-way") is spooned over very thick, soft
(beyond 'al dente') spaghetti (two way), smothered with a mound of finely
grated cheddar cheese (three way), or with intervening layers of chopped
raw onion (four way), and plain canned kidney beans (five way), all presented
on an oval plate. Almost better to me is that the chili makes the world's
absolute best CHILI DOG! Hands down!
Like everything else these days, the Cincinnati chili franchises have
canned their chili and have it available for sale over the internet. The
canned version is a bit too watery for my preference, but offers a fairly
authentic taste of the local icon. The web sites for Skyline, Gold Star,
and Dixie all make a big fuss about their closely guarded family recipe
of secret spices and herbs; but the main big secret is the same 'secret'
in Mexican mole:
Yep, chocolate chili! Only in America - ..
Cincinnati Five Way Chili (Four Servings)
1) go to the grocery and buy all these spices you may never have kept in the
pantry! You probably ought to find some place (like an Indian market or
some other ethnic grocery which sells spices in bulk inexpensively!)
2) Mix up the spice mixture:
a. 1 Tablespoon EACH of: chili powder and paprika
b. 1 / 2 teaspoon each of: ground cumin, turmeric, ground marjoram,
c. 1 / 4 teaspoon each of: nutmeg, ground cloves, cardamom, ground
d. 1 / 2 of a bay leaf (crumbled up)
e. 1 / 2 ounce of unsweetened baking chocolate grated (or chopped up
fine enough to melt easily)
f. 1 Teaspoon of salt and black pepper
3) Brown 1 lb of ground beef in a large cast iron skillet (14 inch) or
Dutch oven. Have your butcher grind the meat TWICE so it's finer than
your normal ground beef (if possible)
4) Add to the ground beef (while it's browning), 2 small to medium
onions, finely chopped (I go ahead and run the onions through a food
processor so they are around 1/16 inch dice) along with 2 cloves of garlic
5) After the meat, onions, and garlic are browned nicely, drain off the
6) Add to the meat/onions/garlic in the skillet: One 8 oz can of tomato
sauce, 2 Tablespoons of Catsup, 1 cup of beer, 1 Tablespoon of Lea & Perrins
Worcestershire Sauce, 1 Tablespoon of red wine vinegar, 1 Teaspoon of molasses
(or honey) 1/8 cup of Madeira (or Port) and bring to a boil
7) Add the spice mixture.
8) Partially cover and simmer (adding water if it starts getting too dry)
for an hour or so. You want the consistency to be that of school
cafeteria spaghetti sauce!
Putting it Together:
1) Cook 1 lb of the thickest spaghetti you can find - sort of "over cook"
them so it's soft enough to cut with a fork easily.
2) Put a serving of spaghetti in an oval plate, and cover with the chili.
3) (optional) Add a thin layer of cooked canned kidney beans (like Bush's)
4) (optional) Put a layer of chopped raw onions on next
5) While it's all still hot, cover everything with a mound of very finely
grated yellow cheddar cheese - so it starts to melt - you'll need about
1 lb of cheese for four servings.