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2008

TODAY's CASES:

Frangelico Rice Pudding

----- Original Message ----- 
From: Nancy 
To: phaedrus@hungrybrowser.com 
Sent: Tuesday, November 25, 2008 11:55 AM
Subject: Baked Rice Pudding with Frangelico and Hazelnuts

I received a cookbook about 8 years ago and the only recipe I really liked in it was for the 
baked rice pudding with Frangelico and hazelnuts. The original recipe called for currents but 
I use golden raisins. I have looked everywhere on the internet and the only thing close was 
somebody commenting on this recipe; they hated it. There are so many different recipes, some 
with eggs, some not. I just want this one. 
Thanks hope you can help.

Nancy 

Hi Nancy,

Well, you didn't give the name of the cookbook, and even though you mention eggs, you didn't say whether the recipe you want has eggs or not.

Below are two recipes with frangelico, hazelnuts, and currants. One is chocolate and one is not. This is the best I can do without more information.

Phaed

  Frangelico Risotto Pudding

  1 tbsp butter
  1 cup uncooked Arborio rice
  1/2 cup water
  3 tbsp caster sugar (read "sugar")
  375ml milk (1 1/2cups)
  125ml cream (1/2 cup)
  1 tsp vanilla extract
  2 egg yolks, whisked lightly
  90g chocolate (Couveture or a good Canadian brand J!).Broken into pieces (4 oz.)
  50g currants (2 oz.)
  zest and juice of 1 lemon
  30ml frangelico (hazelnut liqueur) (2TBSP)
  50g toasted and chopped hazelnuts (2oz.)

  Whisk together and stir into risotto at last minute:

  1/4 cup rice flour
  1 egg yolk
  1/4 cup milk 

  In a large saucepan, melt butter and add rice. Toss through the butter for a minute 
  on medium heat until well coated, then add half the water.

  Continue cooking for another 3 minutes (while stirring) before adding remaining water and sugar. 
  Allow to simmer until water is absorbed into rice. Add milk and simmer for another 5 minutes. 
  Add cream and vanilla extract. 

  Remove from heat and mix in all remaining ingredients (retaining some hazelnuts to serve). 
  Stir well.

  While still warm, stir in rice flour mixture, which will help 'set' the pudding once cooked.

  Grease and sugar 6 dariole moulds or oven proof teacups. Spoon mixture into each mould until 
  filled right to the top. Place moulds into a baking tray and fill tray with water until it reaches
  three-quarters of the way to the top of moulds. Cover with foil and secure it tightly around the 
  edges. Put in a moderate oven (190C) - 350-375. F? For 20 - 30 minutes, until cooked.

  Turn out gently and serve with whipped or double cream and hazelnuts. Arborio rice can absorb 
  three times its own volume in liquid. The absorption method of cooking slowly releases starch 
  from within the rice grains .

  Cup measures are equivalent. 1 Aus. Tbsp. = 1 U.S. Tbsp. + 1 tsp. 
  -------------------------------------------------
  Hazelnut Risotto 

  1/2 cup dried currants 
  1/2 cup Frangelico liqueur 
  4 cups milk
  5 tablespoons sugar
  1/2 teaspoon vanilla extract
  1/4 cup Arborio rice (aka: Italian rice--do not substitute this ingredient)
  1/3 cup hazelnuts, toasted and coarsely chopped
  1 cup heavy or whipping cream

  Combine the currants and Frangelico in a small bowl and soak loosely covered for 8 hours or 
  overnight. (Go the overnight route as the currents soak up the Frangelico)

  Preheat the oven to 350F

  Butter a 3 quart baking dish and pour in the milk. Add the sugar, vanilla and rice. Mix thoroughly.

  Bake uncovered stirring every 15 to 20 minutes until rice is cooked and almost all the liquid has 
  been absorbed, about 2 hours.

  Drain the currants and stir them into the pudding along with the hazelnuts. Serve hot or chilled 
  with heavy cream drizzled over. (can omit the heavy cream)
-----------------------

Oh my God, you are awesome!!! It's the second recipe! Thank you, thank you sooo much!! 
God bless and Happy Holidays!

Nancy 

Then the cookbook must have been "The New Basics" by Julee Rosso & Sheila Lukins, which was the source given for that recipe on a message board.

Phaed


Lop Chong Chinese Sausage

  ----- Original Message ----- 
  From: robert 
  To: phaedrus@hungrybrowser.com 
  Sent: Wednesday, November 26, 2008 1:06 AM
  Subject: lopchong (chinese sausage)

Hi --Came across your site by accident while trying to find this recipe I make all different types 
of sauages ,mainly organic,and i have had a hard time obtaining this recipe .The true  recipe is 
supposed to have chinese rose wine ,as an ingrediant  I hope you can help 
Thanking you 
Robert

Hello Robert,

This is given various ways: "lopchong", "lop chong", "lap chong", "lop cheong", "lap cheong", Chinese sausage", and "Chinese waxed sausage".

There's a detailed recipe with pictures here:

Cooking Escapades

There are three recipes below. Only the first has rose wine.

Phaed

  Waxed Sausage (Lap Cheong)

  Ingredients:
  600g pork fillet
  60g pork fat
  20g sausage casing
  some rafia string

  Seasoning:

  1 tbsp Chinese rose wine
  2 tbsp light soya sauce
  2 tsp salt
  2 tsp sugar
  1/4 tsp saltpeter (optional)
  2 tsp warm water (to dissolve saltpeter)

  Method:

  1. Soak sausage casing with warm water till soft. Fix it to water tap and rinse until clean. 
  Drain.
  2. Wash and slice pork fillet to about 1 cm thick pieces and pork fat into 1/2 cm thick pieces.
  3. Place sliced meat into a big bowl. Firstly, add in the saltpeter solution and mix well. 
  Next, add in the rest of the ingredients and mix thoroughly. Leave to marinate overnight.
  4. Tie off one end of sausage casing, attach a funnel to the other end and gather sausage 
  casing on funnel tube. Stuff marinated meat into casing. Squeeze to distribute filling evenly 
  throughout the casing. When it is about 12-15 cm long, cut it off and tie with a raffia string. 
  Prick generously on all sides of sausages to expel air.
  5. Boil a pot of water. When boiling, put in the sausages to scald it. Remove and hang outside 
  to dry or in a well-circulated area for 4 to 5 days.
  6. Sausage may be steamed, deep-fried or baked, all over low heat for about 8 minutes. To serve, 
  slice into paper-thin pieces.
---------------------------------- 
  Chinese Sausages (Lop Chong) 

  Ingredients: 
  5 lbs lean pork butt 
  3/4 lb pork fat 
  5 T sugar 
  1/4 cup thin soy sauce 
  1/4 cup chinese rice wine 
  1 tsp prague powder #2 
  1 tsp white pepper 
  2 tsp five spice powder 

  Method: 
  Grind the pork using the coarse disc two times. Add the cubed fat through the second grind. 
  Combine the dry ingredients in a bowl and mix. Add to the meat and incorporate all ingredients 
  well. Blend in the liquids. Refrigerate 24 hours. Stuff 28mm casings with the meat mixture, 
  using the sausage stuffing attachment for your meat grinder. Pre-heat smoker to 160 F and 
  smoke the sausage until an internal temperature of 140 F is reached. Allow to dry at room 
  temperature or hang in a cool place until they shrink to 70% moisture compared to original 
  weight.
---------------------------
  Chinese Sausage - (Lop Cheong) 

  Ingredients: 
  2 1/4 lb pork butt 
  3/4 lb pork back fat 
  3 tbl brown sugar - (packed) 
  2 tsp salt 
  2 tbl soy sauce 
  1 tbl sweet sherry 
  3 tbl Scotch whiskey 
  1 tsp Chinese five-spice powder 
  2 tbl water 
  Hog casings 

  Method : 
  Grind the pork and fat in a meat grinder fitted with a 3/8-inch plate or, to be more authentic, 
  dice the meat and fat with a knife into 1/4-inch cubes. Combine all the remaining ingredients 
  except the casings in a large mixing bowl. Add the meat and fat and mix well. 
  Stuff the meat mixture into the hog casing; tie the casing into 5-inch links. Prick the links 
  all over with a fork. Spread them on a rack and place them in the refrigerator. Let the sausages 
  dry overnight. 
  Preheat the oven to 200 degrees. Place the sausages on a rack in a foil-lined baking sheet, 
  making  sure they do not touch each other. Bake for 5 hours. Shut off the oven but do not open 
  the oven door. 
  Let the sausages cool for another 2 hours. Discard any excess fat in the pan and store the 
  sausages in the refrigerator for one to two weeks, or freeze them for two to three months. 
  This recipe yields 6 sausages, about 2 ounces each.  

School Cafeteria Chocolate Cookies

  ----- Original Message ----- 
  From: Wendye 
  To: phaedrus@hungrybrowser.com 
  Sent: Wednesday, November 26, 2008 8:45 PM
  Subject: cookie recipe

  hello Phaedrus!  My name is Danielle.   I grew up in L.A. in the 50's and 60's.  The LA school 
  cafeteria had the most awesome chocolate cookies.  Not chocolate chip, just chocolate.  They 
  were big, but not too, chewey, chocolatey, sort of "cracked" on top and topped with granulated 
  sugar.  I have tried many recipes, googled til I was crosseyed, and cannot find anything that 
  turns out like those great cookies I remember.  I will be forever in your debt if you can dig 
  up a recipe for those cookies.

  thank you for all you do!

  Wendy

Hi Wendy,

Sorry, I had no success finding it. I'll post this one - maybe someone will respond with a recipe.

Phaed

Update: Click Here for School Cafeteria Cookie Recipes


Italian T-Bone Steak

Grilled T-Bone Steak With Herbed Garlic Sauce Like Carrabba's
Servings: 6

For The Herbed Garlic Sauce:
1/2 cup fresh basil leaves
1/4 cup peeled garlic cloves
1/3 cup fresh mint leaves
1 1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1/4 tsp. dried oregano
3/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tsp. white wine vinegar

For The Steaks:
3 t-bone or rib eye steaks about one-inch thick 
olive oil
Kosher salt and freshly ground black pepper

For The Herbed Garlic Sauce:
Place the basil, garlic, mint, salt, pepper, and oregano in a mortar and pulverize with 
a pestle until the mixture turns into a paste. Place the paste in a glass jar and add the 
olive oil, lemon juice, and vinegar. Refrigerate. Before using, bring to room temperature 
and shake well. The sauce will hold in the refrigerator for two weeks.

FOR THE STEAKS:
Heat a gas grill or broiler.

Lightly coat the steaks with olive oil on both sides, season with salt and pepper to taste 
and place on a hot grill. Cook for about four to six minutes per side for medium-rare. 
Let the steaks rest for five minutes before serving. 

Serve with the Herbed Garlic Sauce on the side. 

Shrimp Scampi

Shrimp Scamp Like Johnny Carino's

Lemon Butter:
1 Lb. Margarine
2 Lb. Butter
1/4 Cup Lemon Juice
1/2 Cup White Wine
2 Tsp. Chopped Garlic

Combine these 5 items into a mixing bowl and beat at a medium speed until a smooth consistency 
in the batter is formed. Once combined, keep refrigerated until needed.

Shrimp Scampi
1 Cup Sliced Mushrooms
1 Tsp. Sliced Basil
9 Raw Shrimp
1/2 Cup Lemon Butter (see above)
1/4 Cup Diced Roma Tomatoes
1 tsp. Fresh Chopped Garlic
1/2 Tsp. ea.: Salt, Pepper, Garlic Salt
1 Oz. White Wine
10 Oz. Cooked Angel Hair Pasta
1 Tsp. Grated Parmesan Cheese

Into a warm saute pan, melt 1/8 cup of lemon butter. Combine garlic, mushrooms, shrimp, spice 
mixture, and basil. As shrimp browns on one side, turn over and add white wine to reduce. When 
shrimp has completed cooking and wine has reduced by 2/3, add lemon butter and stir until butter 
is completely melted. Toss in pasta, plate, and garnish with tomatoes and parmesan cheese.

""


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