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----- Original Message -----
From: David
To: phaedrus
Sent: Monday, October 28, 2002 4:19 AM
Subject: Bolar Blade
In Australia we have a piece of Beef called Bolar Blade.
My wife would like a recipe for this either as a Roast
whole or Braised.We would like to serve the meat for a
dinner party on Sat night.We imagine whole then sliced
but are not sure.
Look forward to your advice
Cheers
David
Hello David,
Below is a pot roast recipe for bolar blade, but also, check out these two websites:
Roasting Beef
Bolar Blade Roast
Phaed
Beef pot-roast
It only takes about 15 minutes to get it into the oven, then it
looks after itself. It'll finally appear as a magnificent roast
complete with its own gravy.
1.5 kg (3 lb) beef, fresh silverside or bolar blade
2 tbsp olive oil
125 ml (4 fl oz) beef stock
125 ml (4 fl oz) red wine (merlot is good!)
2 tbsp tomato paste
1 onion, diced
2 carrots, diced
1 garlic clove, crushed
1 bay leaf
2-3 sprigs of thyme
Salt and freshly ground black pepper
Preheat oven to 180°C (350°F).
Heat a large heavy-based saucepan or roasting dish over a
medium heat. Rub the beef with oil and add it to the saucepan.
Cook the meat on all sides until well browned all over, about
10 minutes. Add stock, wine and tomato paste. Scatter the
vegetables around the meat. Add fresh herbs along with a sprinkle
of salt and pepper. Cover with a tightly fitting lid or with foil
and place in the preheated oven. Cook for 2 1/2 hours, then check
the meat for tenderness and adjust the seasoning of the sauce if
required. Cut into thick slices and serve with vegetables and the
sauce.
Serves 4-6.
Enjoy with a bottle (or two) of great merlot.
----- Original Message -----
From: Iris
To: phaedrus
Sent: Monday, October 28, 2002 12:44 PM
Subject: Need receipe
My grandmother had a recipe for ladyfingers. It was cookie
like, made with flour, pecans, magarine, etc., then baked
and rolled in powdered sugar. Can you please help?
Iris
Hello Iris,
No problem. see below.
Phaed
LADY FINGERS
Ingredients :
1 c. butter
2 tsp. water
2 c. all-purpose flour
1 box 4X sugar
1/3 c. sugar
2 tsp. vanilla
1 c. pecans, chopped
Preparation :
Cream butter and sugar. Add water and vanilla. Mix well. Blend
in flour and nuts. Chill 4 hours. Roll into finger shapes about 2
1/2 inches long. Place on ungreased cookie sheet and bake at 325
degrees approximately 20 minutes or until golden brown. Cool
slightly and roll in confectioners sugar.
----- Original Message -----
From: Marianne
To: phaedrus
Sent: Monday, October 28, 2002 7:21 PM
Subject: Re: Cookie Questions
Phaed,
I appreciate your search for Italian cookies.
Have you ever found a specific recipe for coconut macaroons?
I have had them in many different bakeries. They are usually
piped into a star shape, sometimes with a cherry on top.
They are chewy on the inside and a little crisp on the outside.
I don't know if they are made with almond paste or flavoring.
Thank you for any help you can provide.
Marianne
P.S. You have a very informative website.
Hi Marianne,
I found lots of coconut macaroon recipes. See below for a sampling of them.
Phaed
OLD FASHIONED COCONUT MACAROONS
Ingredients :
2 (7 oz.) pkgs. flaked coconut
1 can sweetened condensed milk
2 tsp. almond extract
1 1/2 tsp. vanilla
Preparation :
Preheat oven to 350 degrees. Mix all ingredients and drop by
rounded teaspoonfuls on well greased cookie sheets 8 to 10 minutes.
Remove from pans at once or they will stick.
----------------------------------
FRENCH COCONUT MACAROONS
Ingredients :
4 egg whites
1 tsp. vanilla
1 c. confectioners sugar
2 c. flaked coconut
1/2 c. all-purpose flour
Preparation :
Beat egg whites with electric mixer until stiff peaks form. Add
vanilla; mix well. Add sugar gradually; beat well after each
addition. Beat until stiff and glossy. Fold in coconut, flour; mix
well. Drop from teaspoon onto buttered and floured cookie sheet.
Bake in preheated oven (325 degrees) 25 minutes or until lightly
browned. Makes 2 dozen.
----------------------------------
COCONUT MACAROONS
Ingredients :
1 1/3 c. coconut
1/3 c. sugar
2 tbsp. flour
1/8 tsp. salt
2 egg whites
1/2 tsp. almond extract
Preparation :
Combine sugar, flour, coconut, and salt. Stir in unbeaten egg
whites and extract. Mix well. Drop by teaspoons onto greased and
floured baking sheet. Bake at 325 degrees for 20 minutes or until
edges are browned lightly. Remove from cookie sheet at once. Store
in airtight container. Yield: 1 1/2 dozen.
----------------------------------
QUINDINS - BRAZILIAN STYLE COCONUT MACAROONS
Ingredients :
3/4 c. firmly packed light brown sugar
1 tbsp. unsalted butter, room
temperature
1 c. tightly packed freshly grated
coconut
5 lg. egg yolks
1 lg. egg white, beaten into stiff
peaks
Preparation :
Preheat the oven to 350 degrees. Mix the sugar, butter and
coconut together in a medium size bowl. Beat the egg yolks, one at
a time, stirring well. Fold in the beaten egg white. Grease 12
large muffin molds and divide the mixture among them. Place the
muffin tin in a large baking pan filled with 1 inch of boiling water
to form a bain-marie. Bake them for 35 minutes or until the
quindins are firm and golden. Let them cool and remove from the
tin. Serve with tea or dessert.
----------------------------------
MARILYN'S COCONUT MACAROONS
Ingredients :
1 lg. pkg. coconut or 2 (7-oz.) pkgs.
1 can Eagle Brand sweetened condensed
milk
1 1/2 c. chopped nuts
2 tsp. vanilla
1 1/2 tsp. almond extract
Preparation :
Mix together well. Form into small balls or drop by teaspoons
onto well greased cookie sheet. Bake at 350 degrees for 8 minutes
or until brown. Remove from pan immediately. Have fun with these.
----------------------------------
COCONUT MACAROONS
Ingredients :
3 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
3/4 c. sugar
1/4 tsp. almond extract
3 drops red or green food color
2 c. flaked coconut
12 candied cherries, each cut into
fourths
Preparation :
Beat egg whites, cream of tartar and salt in 1 1/2 quart bowl
until foamy. Beat in sugar, 1 tablespoon at a time; continue
beating until stiff and glossy. Do not under beat. Pour into 2 1/2
quart bowl. Fold in almond extract, food color and coconut. Heat
oven to 300 degrees. Drop mixture by teaspoons about 1 inch apart
onto aluminum foil covered cookie sheet. Place a cherry piece on
each cookie. Bake until edges are light brown, about 25 minutes.
Cool 10 minutes. 3 1/2 to 4 dozen cookies. 45 calories per cookie.
---------------------------------
COCONUT MACAROONS
Ingredients :
2 1/2 c. shredded coconut (about 8 oz.)
1 1/4 c. sugar
5 egg whites
9 glace cherries, halved
Preparation :
Stir together coconut and sugar. Beat the egg whites until
frothy and mix with the coconut. Chill briefly. Divide the mixture
into 18 mounds on a greased and floured baking sheet. Top each
mound with half glace cherry. Bake in a preheated oven at 350
degrees until pale gold, about 15 to 20 minutes. Cool on a rack.
Makes about 18 cookies.
----- Original Message -----
From: Grandpa Clyde
To: phaedrus
Sent: Monday, October 28, 2002 8:02 PM
Subject: Grandpa Clyde sends
> Hi Uncle Phaed,
> I wrote asking about pickled eggs and you sent
> MUSTARD pickled eggs - Well, I learned something new tonight.
> I never heard of MUSTARD pickled eggs - I'll have to try them.
> In the meantime I need to tell my friend, Saint Agnes, how
> to make BEET pickled eggs. Can you give me a hand with this one?
>
> Thanks,
>
> Grandpa Clyde
Hey Grandpa,
Well, sure. Didn't know there were three kinds of pickled eggs, huh? Yep,
there are regular white pickled eggs, yellow pickled eggs (Amish/mustard),
and pink pickled eggs (beets). See below for the beet recipes.
Phaed
RED BEET PICKLED EGGS
Ingredients :
1 tsp. dried mustard
2 tbsp. sugar
1 tsp. salt
1/2 c. cider vinegar
1 (1 lb.) can baby beets
4 hard cooked eggs, shelled
Preparation :
Mix together mustard, sugar, salt, and vinegar. Cook to boiling.
Pour over well drained beets and set aside to cool. Then add eggs
and refrigerate overnight. Shake container occasionally so eggs
will pick up deep pink tint of beet juice.
----------------------------------
PICKLED BEETS & PURPLE EGGS
Ingredients :
6 c. diced cooked beets
6 to 12 hard boiled eggs, peeled
2 c. water
1 1/2 c. white vinegar
1 1/2 c. sugar
1 cinnamon stick
20 whole cloves
5 allspice berries
Preparation :
Put beets and eggs in large glass jar. Combine remaining
ingredients in a saucepan and heat. Pour the brine over beets and
eggs. Store in refrigerator for 1 or 2 days before eating. The
eggs will keep 1 week and the beets for 2 weeks. Yields 8 to 10
servings.
----------------------------------
PENNSYLVANIA DUTCH PICKLED EGGS
Ingredients :
12 eggs, hard boiled and peeled
1 qt. sliced beets
1 1/2 c. cider vinegar
1 tsp. salt
1 onion, sliced
1 1/2 c. sugar
1 tsp. cloves
Preparation :
Place eggs in glass jar or bowl. Combine all together ingredients
in saucepan and bring to a boil. Cook gently until sugar dissolves.
Pour hot ingredients over eggs. When cool, store in refrigerator.
Eggs are pickled in 24 hours.
----- Original Message -----
From: "Anna"
To: phaedrus
Sent: Monday, October 28, 2002 5:57 PM
> Hi there,
>
> Can you please tell me how to cook Tapioca Pearls? I bought
> one from the supermarket and it didn't turn-out like the ones
> that they have in the drinks. I tried it again last week and
> the whole thing turned-out like a giant paste :-)
>
> Thank you,
> Anna
Hello Anna,
I don't know what you mean by "in the drinks". All I know about is tapioca
pudding. You have to soak pearl tapioca in water overnight before making the
pudding. (Or else cook them a long, long time like the bottom recipe below.)
Recipes below.
Phaed
Dutch Pearl Tapioca Pudding
Ingredients:
1/3 cup Pearl Tapioca (soak in water overnight)
1 quart milk (4 cups)
3 egg yolks (or two eggs)
1/2 cup sugar
1 teaspoon vanilla
Combine sugar, egg, and tapioca in a saucepan and add milk.
Cook until it starts to boil, stirring.
Remove from heat and add vanilla. Eat warm or cold.
---------------------------
OLD FASHION PEARL TAPIOCA PUDDING
6 PORTIONS
1/2 Cup Tapioca Pearls
1 1/2 Cups Milk
1 1/2 Cups Heavy Cream
1 Fresh Vanilla Bean
1/2 Cup Sugar
1 pinch Salt
2 Egg Yolks
Soak the pearls in water overnight, covered well with water.
Drain the water off. Heat the milk, cream, vanilla bean
(split and scraped), and tapioca to a slow simmer in a heavy
pot and cook for 1 hour, stirring often. Add the sugar and salt.
Bring to a simmer being careful not to let the tapioca
stick to the bottom of the pan.
Put the yolks into a bowl and stir
in some of the tapioca mixture to equalize
the temperature. Add to the pan while stirring.
Pour into a bowl and cool.
----------------------------------
Large Pearl Tapioca Pudding
Yield: 6 Servings
Ingredients
1 c large pearl tapioca
1 1/2 ts vanilla extract
4 c water
1 c chopped english walnuts
3 c brown sugar
1 whipped cream topping
1 ds salt
Instructions
This is another unique pudding and a very old recipe. Cooking the
large pearl tapioca slowly for hours in a brown-sugar sauce gives
this dessert an intense flavor. The additon of English walnuts
provides a satisfying crunch. Frequently this pudding was cooked in
the oven or in a double boiler, but get ideal results, requiring no
watching, with a crockpot.
Place the tapioca and water in a crockpot. Soak overnight.
Do not drain tapioca. Add brown sugar and salt and cook for 12 hours
on low.
Stir once in a while. The tapioca becomes clear and the texture is
gelatinous at the end of the cooking period. Let cool. Add vanilla, a
bit more salt if needed, and the walnuts. Transfer to a shallow
serving bowl and spread top liberally with Whipped Cream Topping.
NOTE: Large pearl tapioca requires long, slow cooking to become
transparent. And each pearl has a tiny bit of starch in the middle
of it that sometimes never completely cooks up which, though edible,
looks unpleasant. The crockpot is absolutely perfect for cooking
these big pearls--and that little starchy bead completely disappears.
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