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Barquettes - "Little Boats"

  ----- Original Message ----- 
  From: Chef Cheryl 
  To: phaedrus 
  Sent: Friday, September 28, 2001 1:06 AM
  Subject:'s me again!

  Hi there!  Once again I'm knocking at your door asking for help!  I'm 
  in need of a decent recipe for Barquettes.  They are boat-shaped pastry 
  shells that can contain either savory or sweet fillings.  I've been
  researching most of the evening and on into the late night hours trying 
  to find even ONE recipe and have had no success.  I believe that there 
  may not be a specific recipe, but an ability to use pretty much any type 
  of pastry dough that you'd like.....I hope that  the latter is the case 
  if you have no luck either...Your help is greatly appreciated!  
  Thank you!  Chef Cheryl

Hi Cheryl,

Well, I had a little better luck. The biggest problem was finding recipes for barquettes in English. Most were in French.
What I found is that all of the barquettes recipes that actually gave a recipe for making the dough itself used a pate brisee recipe. Apparently patee brisee is the traditional dough for barquettes. Many recipes, however, said to use your own pie crust dough, although some specified "short-crust" dough. A few recipes said to use commercial puff pastry.

Below are two pate brisee recipes and two short-crust pastry recipes. I can't see much, if any difference between the two.

This link:

is to a chef's roasted almond chicken salad barquettes recipe, which gives his recipe for the dough. I thought you might like to see his presentation, since there are photos.


  Pate Brisee

  Yields: 1 - 9 inch crust 


  1 1/2 cups flour 
  3/4 teaspoon salt 
  9 tablespoons unsalted butter, cold 
  6 tablespoons ice water 
  Combine the flour and salt in the bowl of a food processor and process 
  a few seconds to mix. Quarter the 3/4 stick of butter lengthwise and 
  cut into 1/4-inch pieces. Scatter the cubes of butter evenly over the 
  flour. Pulse the machine until the butter pieces are about the size of
  lentils. Place half the ice water in the bottom of a bowl. Turn the
  flour/butter mixture onto it and pour the remaining water evenly over 
  the top. Using a large rubber spatula, fold the mixture until it is 
  evenly moistened. Squeeze it; it should hold together. If not, sprinkle 
  in a little more water and gently mix. Turn the mixture out on the table 
  and quickly fraiser: using the palm of your hand, push sections of the 
  dough away from you against the table. Gather the dough together and 
  fraiser any portions that were missed. Form the mass into whatever shape 
  you will be rolling out (ie, disk for round, cylinder for rectangle), and 
  wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. 
  Dough can be frozen for up to 3 months.
  pate brisee
   categories: french
     servings: 8
         2 c  flour
         1 c  unsalted butter
         1 t  salt
       1/2 c  water
   combine flour and salt on a pastry board or in a large bowl cut in 
   butter to the size of small peas make a well in the center and pour 
   in half of the water toss and cut in the water until well mixed 
   additional water may be added until dough holds together do not 
   knead dough form into a cake, wrap in plastic, and chill
   rollout and use as desired
   Short-crust pastry 

  1 cup plain flour 
  1/2 cup butter 
  3 tbsps cold water

  Rub butter into flour until mixture looks like bread crumbs. Add water 
  and form into a ball. Roll out pastry in two halves, suitable for flan 
  tin or deep pie plate. Line flan tin or deep pie plate with half the 
  pastry. Mix and add ingredients for filling according to recipe. Cover 
  with second half of pastry, brush with a little milk. Bake in oven 
  400F (204C) for 20 - 25 minutes or as specified. 
  Short-Crust Pastry
  1 cup all-purpose flour 
  1/2 cup cold butter 
  3 tablespoons ice water 
  Cut butter into flour using a pastry cutter until mixture resembles tiny 
  split peas or bread crumbs. 
  Add water and form into a ball. 
  On a lightly floured surface, roll pastry out 2-inches larger than pie 
  Bake at 400*F (205*C) for 18 to 20 minutes for baked pie shell, or 
  follow directions of recipe calling for unbaked pastry shell. 

Egg Drop Soup

----- Original Message ----- 
  From: Liz
  To: phaedrus 
  Sent: Monday, October 01, 2001 4:28 AM
  Subject: egg drop soup

  you sound like something sent from heaven, ----there are 2 questions-- 
  I want to make egg drop soup,THE REAL ASIAN STUFF. I have found several 
  on the internet, but doesn't taste like the real stuff. 
  Thank you,---LIZ 

Hi Liz,

Egg-drop soup has dozens of variations. It's mostly made with chicken stock nowadays, but it was originally made with pork.

The top two recipes below would therefore be the most authentic. Below that are some others that are good, but not as traditional.


  Egg Drop Soup

  Traditionally Egg Drop Soup was made by boiling a pork bone and 
  ginger root in water for several hours to produce a thin pork broth. 
  It is much easier to use a commercial broth for this dish. The flavor 
  is a bit different if you use chicken or vegetable broth, but the 
  essential idea is there. This is an excellent recipe to make with 
  children as they can help stir and are fascinated as the egg threads 
  appear "out of thin air". This recipe calls for rice wine which is 
  very similar to sherry. If you cannot find rice wine use a high quality 
  dry sherry instead. Rice wine is widely available at larger grocery 
  stores, Asian markets, or gourmet cooking stores. It is essential to 
  stir in one direction only to form the egg threads. The addition of the 
  sesame oil at the end of the recipe really does not add much to the 
  recipe's taste, it is just traditional. 

  6 cups broth 
  2 teaspoons minced ginger root 
  1 teaspoon rice wine 
  1 teaspoon water 
  1 teaspoon cornstarch 
  2 eggs 
  2 tablespoons chopped scallions 
  pinch black pepper 
  1 teaspoon sesame oil 

  Place the broth, ginger root, and rice wine in a large pot and bring 
  to a rolling boil. Boil for 3 minutes. In a small bowl mix together 
  the water and cornstarch to form a thick paste. Add the cornstarch 
  mixture to the broth and return to a boil. Beat eggs well in a separate 
  bowl. Pour into the broth, remove the broth from the heat, and quickly 
  stir in one direction only. Add the scallions, pepper, and sesame oil. 
  Serve hot. 
  Egg Drop Soup

  1 1-1/2 pound pork bone
  6 cups water
  1 slice fresh ginger root
  1 teaspoon rice wine
  1/4 teaspoon white pepper
  1/2 teaspoon salt
  1 teaspoon cornstarch combined with 1 teaspoon water
  2 eggs, beaten
  1 green onion, sliced
  2 tablespoons chopped ham
  1 teaspoon sesame oil

  Place pork bone in a large pot and add water and ginger. Bring to 
  a boil, then simmer for 2 hours. Discard bone. Add wine, pepper, 
  and salt. Give cornstarch mixture a stir, then add to soup while 
  stirring. Bring soup to a boil and add beaten eggs. Quickly stir 
  in one direction only. Remove soup from heat. Add green onion, ham, 
  and oil. Serve hot.
  Egg Drop (Egg Flower) Soup

  This is a very simple recipe. The trick is to pour the beaten egg 
  out in a slow steady stream. Western versions often add cornstarch 
  and vegetables; I've included a few variations below. 
  Serves 2 - 4 
  4 cups chicken broth or stock
  2 eggs, lightly beaten
  1 -2 green onions, minced
  1/4 teaspoon white pepper
  Salt to taste
  A few drops of sesame oil (if desired) 

  In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add 
  the white pepper and salt, and the sesame oil if using. Cook for about 
  another minute. Very slowly pour in the eggs in a steady stream. To make
  shreds, stir the egg rapidly in a clockwise direction for one minute.  
  To make thin streams or ribbons, gently stir the eggs in a clockwise 
  direction until they form. 
  Garnish with green onion and serve.   
  Egg-Drop Soup 
  2 eggs, beaten  
  1/2 tbsp sesame oil  
  5 tbsp wood ears, soaked  
  2 cups (500 ml) clear stock  
  2 oz (50 g) hearts of Chinese cabbages  
  3/4 tsp salt, or to taste  
  2 1/2 tbsp vegetable oil or lard  
  1/4 tsp MSG  

  Wash and slice the wood ears and cabbage hearts. 
  Heat 2 1/2 tbsp of the vegetable oil or lard in a wok. Add the eggs 
  and fry until browned on both sides. Remove and cut into small pieces. 
  Set aside. Pour the stock into the wok and add the salt, wood ears, 
  cabbage hearts, eggs, and MSG. Bring to a boil and let boil 1 minute. 
  Sprinkle with the 1/2 tbsp sesame oil, and serve.  
  Chi Tan T'ang (Egg Drop Soup)

  Makes 1 -1/2 quarts  

  2 tablespoons cornstarch 
  6 cups prepared chicken bouillon 
  2 tablespoons soy sauce 
  3 tablespoons distilled white vinegar 
  1 green onion, minced 
  3 eggs, beaten 

  In large saucepan mix cornstarch with small amount of cold bouillon.
  Add remaining bouillon and other ingredients except eggs. Bring to a 
  boil, then simmer, stirring occasionally. Gradually pour the beaten eggs 
  into the saucepan while stirring. Serve at once. 

Steamed Fresh Veggies

---- Original Message ----- 
  From: Jane  
  To: phaedrus 
  Sent: Saturday, September 29, 2001 3:08 PM
  Subject: fresh vegis

  I have been searching high and low for something that one would think 
  would be easy to figure out..........NOT.
  Can you help me find out the seasonings/spices/oils that the 
  Outback Steakhouse uses on their fresh steamed vegis?
  Thanks so much,

Hi Jane,

My understanding is that the secret to their steamed veggies is Maggi Seasoning. Apply before steaming. If you can't find it locally, it's available on the Internet.



  Steamed Vegetables with Lemon Tarragon Butter
  Serves 6
  900g/2lb mixed vegetables, (baby carrots, baby courgettes and sugar snap peas)
  175g/6oz butter, cut into cubes
  2 shallots, finely chopped
  5 Tbsp tarragon vinegar 
  juice of half a lemon
  2-3 Tbsp chopped fresh tarragon
  Lightly steam or boil the mixed vegetables, starting with the baby
  carrots, then adding the sliced courgettes and finally the sugar
  snap peas.

  Melt a cube of the butter in a small pan. Add the shallots and cook
  for 3 minutes until softened. Pour in the vinegar and cook until
  reduced by half.  Remove the pan from the heat and carefully whisk
  in the rest of the butter cubes.

  Stir in the lemon juice and the chopped tarragon. Season with a
  little salt and black pepper. Pour the warm sauce over the hot
  steamed vegetables.
  Lemon And Mustard Vinaigrette With Garlic 

  Recipe By     : Reversing Heart Disease, Dr. Dean Ornish
  Serving Size  : 2    Preparation Time :0:00
  Categories    : Dressings                  Vegan
                  Vegetables                 Vegetarian

    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
     3      tablespoon    Fresh Lemon Juice
     1      tablespoon    Dijon Mustard
       1/4  Tsp           Balsamic Vinegar
       1/4  Tsp           Freshly Minced Garlic
     1      Tsp           Dried Tarragon -- Leaf
                          Freshly Ground Black Pepper

  Use this for any of your favorite steamed vegetables such as 
  broccoli, spinach, zucchini or other varieties of squash. 
  It is also good on cold salads.

  Mix the first 5 ingredients.  Add salt and pepper to taste.

  Yield: 1/4 cup (2 servings)

Filo Dough

----- Original Message ----- 
  From: Chef Cheryl 
  To: phaedrus 
  Sent: Friday, September 21, 2001 1:47 AM
  Subject: Original Filo dough recipe

  I was looking for an old recipe for making filo dough...I haven't 
  had much luck in finding a good one.  Also, I would like to have a 
  few tips for rolling it out.  I know that it's very hard to work 
  with   even out of a commercial-type box. Do you think that you might 
  be able to help??     
  Thanks!  Chef Cheryl

Hi Cheryl,

Well, filo or phyllo dough recipes are few and far between on the web, and I had none in my database. Below are three that I found. The vast majority of chefs advise buying commercial filo instead of trying to make it. Not only is it a pain to make, you can never roll it as thin as a machine can roll it. I found three sites with excellent advice on working with filo:
Fear of Filo

The secrets of filo

Baking 101

I hope this is of some help.


  Filo Dough:

  5 cups of plain white flour
  5 spoonful of oil
  2-1/2 cups of water
  A little of salt
  2 spoonfuls of vinegar

  Keep back part of the flour for flouring the pastry board on which 
  the pastry will be rolled out and with the rest of the flour combine 
  the oil and add the salt along with the vinegar and water. Knead well 
  and form dough into a ball. Allow the dough to stand for about 1 hour 
  in a cool place. On a very well floured surface roll out the dough into 
  a flat sheet as thin as desired. 
  You can use this dough for all of your pies. 
  Phyllo Dough  

  2 tsp dry yeast 
  1/2 cup water 
  4 cups flour 
  1/8 cup olive oil 
  1/8 cup vinegar 
  1/2 tsp salt 

  -Warm up the water 
  -Dissolve yeast in water 
  -Add some flour and mix 
  -Let rest until foamy 
  -Sift flour 
  -To the flour add yeast mixture, salt, oil and vinegar 
  -Knead until dough is smooth 
  -Cover and let rest for an hour 
  -Place dough on a clean,floured surface 
  -Shape with fist and make 2 "sheets" in rectangular shape, long 
   enough to cover a baking pan 
  Homemade Phyllo
  Yield: 1 Batch

  2 2/3 c sifted all-purpose flour
  1 ts salt
  1/2 c lukewarm water
  2 tb salad oil

  Sift flour and salt into a bowl.  Gradually add water, stirring to
  make a stiff dough.  Turn onto a pastry board.  Place the oil in
  a bowl and spread a little of it on the palms of your hands.  Knead
  the dough with a folding and turning motion, adding more oil to
  your hands when dough begins to stick.  Continue until you have a
  smooth, elastic ball of dough and the oil is nearly all used.  Then
  roll the ball of dough in the remaining oil to cover all sides,
  place a clean cloth over the bowl, and allow the dough to rest for
  two hours or more in a warm place away from drafts. A barely warm
  oven is satisfactory.

  Separate 1/4 of the dough and roll to 1/4 inch thickness on a pastry
  board rubbed with cornstarch.  Cover with a clean cloth and let it
  rest for 10 minutes.  Cover a table (cardtable or larger) with a
  smooth cloth and carefully lift dough onto it.  Put your hands
  under the dough, palms down and gently stretch and pull the dough
  with the backs of your hands, working your way around the table,
  until the dough is as thin as tissue paper. Do not worry if it
  hangs down around the edged of the table, or if some holes appear,
  especially around the edges. Cut off the thicker edge and save the

  The phyllo is now ready to be cut into pieces with scissors if you
  wish to use it moist.  If you prefer dry phyllo, allow it to sand
  until dry, about 10 minutes, then cut into desired sizes.

  The scraps of dough can be put into a moist bowl and kneaded and
  rolled again.

Chocolate Pasta

----- Original Message ----- 
  From: Linda 
  To: phaedrus 
  Sent: Sunday, September 30, 2001 6:42 PM

  Several years ago, we saw a commercial for a pasta maker...and the 
  sales guy talked about making chocolate pasta.  Finally,,,,I have a 
  pasta maker, and my daughter wants me to make chocolate pasta.
  Do you have or know of a recipe for chocolate pasta?


Hi Linda,

I have several recipes for chocolate pasta. There are four below. Enjoy!


  Chocolate Pasta (For Pasta Machine) 
  Yield: 1 Servings


        1 c  flour
      1/4 c  cocoa
      1/2 c  sugar
      1/2 ts salt
        1 tb vanilla



  This recipe works pretty well, although, It works better if you dry it
  before cooking it, or it gets a little mushy. I love to serve it with
  FRESH homemade whipped cream (unsweetened) and strawberries or
  raspberries, and a sprinkle of cocoa powder. Beautiful and YUMMY!
   Chocolate Pasta 
  Yield: 1 Serving


        1    C Flour
      1/4    C Cocoa
      1/2    C Sugar
      1/2    Tsp Salt
        1    Tbsp Vanilla


  Mix all ingredients well. Put through pasta machine or roll out into 
  sheets. Cut as desired (in shapes, noodles, etc). For toppings try
  strawberries, raspberries, whipped cream and chocolate sauce
  Chocolate Pasta 
  Yield: 1 Servings


        1    for the pasta
        3 c  flour
      1/2 c  cocoa powder
        2 tb sugar
        1 pn cinnamon
        4    eggs
      1/2 ts vanilla
        1    for the sauce
        6 ts good-quality, clear honey
        6 tb chopped pistachio nuts


  Sift the flour with the cocoa powder, and stir in the sugar and
  cinnamon. Make a well in the center of the dry ingredients, add the
  eggs and vanilla extract, and mix to a smooth dough.

  Roll out the dough on a floured surface until 1/8 inch (3 mm thick.
  With a pastry wheel cut the dough into strips 3/4 inch (2 cm) wide
  and about 7 inches (18 cm) long. (If you have a pasta machine, you
  can use it to roll the dough out into the ribbons.)

  Cook the pasta in unsalted, boiling water for 3 minutes. Drain and
  divide between 4 warmed plates. Drizzle a generous tsp of honey and
  sprinkle 1 Tbls. pistachio nuts over each serving.
  Chocolate Pasta
  Yield: 8 Servings
  1 3/4 c flour
  1/4 c cocoa powder
  2 egg
  4 T water
  6 egg yolks
  1 c sugar
  1 1/2 c champagne

  Mix flour and cocoa well.  Mound on your work surface or in a large
  bowl. Make a deep well in the center of the mound and break the
  eggs into it. Beat the eggs in there with a fork, adding about 2
  Tbsp water. Using a circular motion, draw the flour and cocoa into
  the center. Toss in another Tbsp of Water.  Stir with your fork
  until all the flour is moistened. Add a little more water as needed.
  You're gonna have to finish mixing by hand. Pat the dough into a
  ball. Clean off your work surface, and flour it. Knead the dough
  for about 10 minutes, or until the dough becomes silky and elastic.
  Cover the dough and let it rest for half an hour so the gluten can
  activate in the flour.  Roll out 1/4 of the dough at a time, the
  same way you would any pasta.  A machine makes this really easy.
  I prefer to let the pasta dry (at least a little!) before cooking.
  This will make 4 to 5 cups of cooked pasta---plenty for dessert.
  Serve in wine glasses with a warm raspberry sauce and chilled
  whipped cream. Combine yolks and sugar over a double-boiler.  Whisk
  constantly for about 10 minutes, until the mixture begins to thicken.
  Before it turns to a thick custard, pour in the room-temperature
  champagne all at once. As it foams up, whisk lightly, and continue
  to stir as it thickens.  Remove from heat. Serve warm over chilled
  berries, or over Cinnamon-nutmeg pasta & top with berries. Variation:
  Use 2 cups flour, omit the cocoa. Instead, add 1 tsp each cinnamon
  and freshly-ground nutmeg.  I served this one with a Champagne
  Cream sauce and fresh raspberries and blueberries.


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