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Pear Ravioli

----- Original Message ----- 
From: "George" 
To: phaedrus
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.

Hello George,

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, mascarpone cream."

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
Serves 4

Pear and casatella filling g. 350
ravioli g. 200
plum sauce g. 200
plum peaces
wild herbs
pear quarters
mint leaves

Plum sauce
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.

Johnny Cake

----- Original Message ----- 
From: "Camille"
To: Phaedrus
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?

Hello Camille,

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 America.

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
(Journey Cakes)
8 oz Wholemeal flour
11/2 tsp Baking powder
1/2 oz unsalted soy margarine
Cold water
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
stiff dough.
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.

Parched Peas

From: "julia" 
To: phaedrus
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.  

Not Jar Doo Chicken Wings?

From: "julia" 
To: phaedrus
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
   Dipping Sauce:
   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
   2 shallots
   1 1/2 teaspoons salt
   1 tablespoon Chinese five-spice powder (available at
   Asian markets 
   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....

Cincinnati Chili

From: kugle
To: phaedrus
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,
allspice, cinnamon,
   c. 1 / 4 teaspoon each of: nutmeg, ground cloves, cardamom, ground
coriander, mace
   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 
minced fine.
5) After the meat, onions, and garlic are browned nicely, drain off the
excess grease.
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.


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