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2002

TODAY's CASES:

Bolar Blade

  ----- 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 180C (350F).

  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.  

Lady's Fingers

  ----- 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.  

Coconut Macaroons

  ----- 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. 

Red Beet Pickled Eggs

----- 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.

Tapioca Pearls Redux

----- 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,

Um, okay, I think you mean "bobas" or Thai "bubble tea." Bobas are globs of tapioca the size of a marble at the bottom of a Thai iced tea. They come with a straw big enough to suck them up. They're flavored and chewy. Not all Thai restaurants put bobas in their iced tea, but bubble tea cafes have appeared here and there, particularly in the Western US. There's some stuff about them here:

Bubble Tea.com

Bubble Tea Cafe

Phaed


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