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----- Original Message -----
From: J.
To: phaedrus
Sent: Wednesday, March 20, 2002 12:16 PM
Subject: "Lost Cocoa Cookie Recipe"
Back in the early 1960's, my mom made chocolate cookies which
contained powdered cocoa and sweetened condensed milk. The cookies
were baked for a very short time and then allowed to set up. The
tops had a shiny glaze. We've lost that recipe, and we're wondering
if you can find it. Thank you. J.
Hi J.,
Well, that's not really much to go on. There are a lot of cookie recipes that
contain those two ingredients plus other ingredients. Try the one below.
Phaed
Triple chocolate cookies recipe
1 1/2 cup flour
1/2 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, softened
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
10 ounces Hersey's Kisses
Frosting
6 ounces chocolate chips
1/2 cup sweetened condensed milk
4 teaspoons water
Preheat oven to 350 degrees.
Mix flour, cocoa powder, salt, baking powder and baking soda.
Cream butter and sugar. Add egg and vanilla, beat well. Gradually
add flour mixture; mix thoroughly. Shape into 1" balls. Place on
ungreased cookie sheet. Press down center of dough with thumb.
Place a Hershey's kiss in center of each cookie.
Combine chocolate pieces and sweetened condensed milk. Heat until
chocolate is melted. Stir in water. Spoon about 1 teaspoon frosting
over each kiss, spreading to cover candy.(Frosting may be thinned
with more water). Bake for 10 minutes.
----- Original Message -----
From: Arlene
To: phaedrus
Sent: Wednesday, March 20, 2002 6:25 PM
Subject: Jamacian jerk chicken
> What does the word "jerk" historically refer to in the famous
> barbecue jerk chicken of Jamaica?
>
> Thanks
Hi Arlene,
Well, no one is really absolutely sure. This site tries to discuss the
question, but doesn't resolve it:
Africana
A good theory:
I have a Caribbean cooking book says that both this word "jerk" and the word
"jerky" (as in dried beef), originated from the Peruvian Quecha Indian word
"ch?arki". The Spanish converted the word to "charqu" and used it to mean
dried meat, and "charqu" later became "jerky" in English.
The cooking technique of "jerking" originated with the Maroons, who were escaped
Jamaican slaves in the 17th century, and it originally meant seasoning meat
highly and then cooking it until it was dry so that it would keep well in
the tropical climate. Nowadays, we don't overcook it that much, but the
seasoning is the same and it's still called "jerked". So, "jerking" would
have originally meant mean "to season meat strongly and then cook it until it's dry."
This is from the book "Hot and Spicy Caribbean" by Dave DeWitt, Mary Jane Wilan, and
Melissa T. Stock
----- Original Message -----
From: Bobbi
To: phaedrus
Sent: Wednesday, March 20, 2002 7:01 PM
Subject: Looking for a yummy Jelly Donut recipe, please
> Hello,
>
> I remember walking from church into the bakery as a child,
> on my weekly trip to buy fresh day made jelly donuts. They
> were so wonderful. I have performed an internet search and
> only found one for Sufganiyot (Israel jelly doughnuts).
> I doubt these are the good old American jelly donuts which
> made my taste buds drizzle at the thought of getting them
> home and eaten. Strawberry or Rasberry filling will do.
>
> Can you help me find a good tested recipe.
>
> Much appreciation,
> Bobbi
>
Hi Bobbi,
Try the ones below.
Phaed
Old Fashioned Jelly Doughnuts
Ingredients :
1/2 c. milk
1/3 c. sugar
1 tsp. salt
1/3 c. butter
2 pkg. active dry yeast
1/2 c. warm (105 to 115 degrees) water
3 egg yolks
3 3/4 c. sifted all-purpose flour
(sift before measuring)
Jam (raspberry, currant or strawberry
jam or jelly)
Egg white
Salad oil for deep frying
Confectioners' sugar for dusting tops
Preparation :
Heat milk in small pan until bubbles form around edge of pan;
remove from heat. Add 1/3 cup sugar, salt and butter; stir to melt.
Cool to lukewarm. In a small bowl, sprinkle yeast over warm water
(if possible, check temperature of water with a thermometer). Stir
yeast until dissolved. Add milk mixture, egg yolks and 2 cups
flour. With portable electric mixer, at medium speed, beat until
smooth, about 2 minutes. With a wooden spoon, beat in remaining
flour; beat until smooth. Dough will be soft. Cover with towel;
let rise in warm (85 degree) place, free from drafts, until double
in bulk, about 1 1/2 hours. Punch down dough. Turn out onto a
lightly floured pastry cloth; turn over to coat with flour. Knead
10 times, or until dough is smooth. Divide dough in half. Roll out
half of dough to 1/4 inch thickness. Cut into 12 (3 inch) rounds.
Place 1 teaspoon jam in center of half of rounds; brush edge with
egg white. Place remaining rounds on top; press edges to seal.
Place on floured cookie sheet. Repeat with rest of dough. Cover
with towel; let rise until double in bulk, about 1 hour. Meanwhile,
in deep fryer or heavy skillet, slowly heat oil (2 inches deep) to
350 degrees on deep frying thermometer. Gently drop the doughnuts,
top side down, 3 at a time, into the hot oil. Fry, turning as they
rise to the surface, turning again, until golden brown, 4 minutes in
all. Open one up and test for doneness; fry longer, if needed.
Lift out with slotted utensil, draining slightly. Place on paper
towels to drain. Dust with confectioners' sugar while warm. Yield:
14 doughnuts. Getting the doughnuts just right requires care. The
water in which you dissolve the yeast and the fat in which you fry
the doughnuts must be exactly the right temperature, always use a
thermometer. Take one bite and you'll know they're worth the
trouble.
----------------------------------
Jelly Doughnuts
Ingredients :
1/2 c. milk
1 tsp. salt
2 pkgs. active dry yeast
3 egg yolks
3 3/4 c. sifted all purpose flour
Raspberry, currant or strawberry jam
or jelly
Salad oil (for deep frying)
Sugar
1/3 c. sugar
1/3 c. butter
1/2 c. warm water (105-115 degrees)
Egg whites
Preparation :
Heat milk in small pan until bubbles form around edge of pan,
remove from heat. Add 1/3 cup sugar, salt and butter; stir until
melted. Cool to lukewarm. In large bowl, sprinkle yeast over warm
water. Stir yeast until dissolved. Add milk mixture, egg yolks and
2 cups flour. Mix at medium speed until smooth, about 2 minutes.
With wooden spoon beat in remaining flour and beat until doubled in
size, about 1 1/2 hours. Punch down dough. Turn out onto lightly
floured pastry cloth, turn over to coat with flour. Knead ten
times, or until dough is smooth. Divide dough in half. Roll out
half of dough to 1/4" thickness. Cut into 12 (3") rounds. Place 1
teaspoon jam in center of half of rounds, brush edge with egg
whites. Top with rest of rounds. Press edge to seal. Place on
floured cookie sheet. Repeat with rest of dough. Cover with towel.
Let rise until doubled in size, about 1 hour. Meanwhile, in deep
fat fryer or heavy skillet, slowly heat oil (2" deep) to 350 degrees
on deep fryer thermometer. Gently drop the doughnuts, top side down
three at a time into hot oil. Fry, turning as they rise to the
surface. Turning again until golden brown, 4 minutes in all (test
for doneness). Lift out with slotted utensil draining slightly.
Place on paper towel to drain. Dust with sugar while warm. Makes
14.
----- Original Message -----
From: Shirley
To: phaedrus
Sent: Wednesday, March 20, 2002 7:19 PM
Subject: Original Ceasar salad recipe
HELP!
I live on an island in the Bering Sea, cooking is an adventure
and I need your expertise.
Last year our Library had a cook book called ( I think )
"The New York Cook Book" written by a food critic who spent
3 years going through the entire city for recipes.
She had the original recipe from Tiajuana for the Caesar and
it was far and away the best I have ever had.
I am giving a dinner party on Saturday and want this to be on
the menu. The recipes I have found so far don't seem to compare
and some even call for Mayonnaise!!! What the heck is that all
about?
Can you help me?
Thanks from Dutch Harbor
Shirley
Hello Shirley,
The Bering Sea? Wow, What's the temperature up there today?
The below Caesar Salad recipe is authentic, and is in the archives on my website.
To search the site, go to the archives page and then click on "Search". Enter your
search term, such as "caesar salad" in the top search term box and then click on
"Search Google." This will bring up a list of each page on my site on which those
search terms appear.
Enjoy!
Phaed
Caesar Salad Recipe
Ingredients for 4 large servings:
2 large or 3 medium cloves of garlic
1 entire 2-ounce tin of flat anchovy fillets
2 coddled eggs
1 cup croutons (see below)
1/2 cup olive oil
1 large or 2 medium bunches of romaine lettuce
1 small lemon cut into quarters
1/2 cup freshly grated Parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon black pepper
These quantities are approximate. Experiment to suit your own
taste. For example, fewer anchovy fillets will make the dressing
less tart. You can vary the relative proportion of olive oil as
much as a factor of two to adjust the total bulk of dressing for
different amounts of lettuce with little effect on the flavor.
Procedure:
1. Wash and dry the lettuce. Tear into bite-sized pieces and
chill until ready to toss.
2. Press the garlic cloves into the bowl. With a large wooden
spoon squeeze the pieces against the side of the bowl mashing
them into small bits.
3. Cut up the anchovy fillets and then add to the bowl. Mash
them with the spoon to make a paste. Add the Worcestershire
sauce, pepper, and mustard and mix into the paste.
4. Break the shell of the coddled eggs over the bowl by striking
with a butter knife. Pour into the bowl whatever flows out of
the shell halves. Discard the shells and the small portion of
egg white that still clings to the shell. Thoroughly mix the
ingredients by swirling the bottom of the wooden spoon around
the inside of the bowl.
5. Squeeze the juice of a lemon quarter into the bowl, add the
olive oil, and mix again as above.
6. Immediately before you are ready to eat the salad, toss the
lettuce in the bowl until the leaves are well coated with
dressing.
7. Squeeze the remaining lemon and sprinkle the Parmesan cheese
over the leaves. Add croutons and toss again until all the
croutons have begun to absorb some of the dressing.
8. Serve immediately on large dinner plates, usually before
serving the entree.
Caesar salad notes:
Philosophy: The most important feature of a Caesar salad is the
delicate taste of the dressing that you prepare in the bowl. It
does not keep well and thus the salad should be eaten immediately
after it is made. The lettuce and croutons serve as the vehicle
for the dressing's flavor. Adding additional ingredients such as
tomatoes, onions, or mushrooms, which have distinctive flavors of
their own, masks the taste of the dressing and is considered
highly irregular.
Salad bowl: The best bowl is solid teak with a hemispherical
shape about 12 inches in diameter. To care for the bowl coat it
lightly with olive oil. Clean the bowl as soon as possible after
serving the salad. The maker of my bowl advised not to use water
in it. However, I have found that a quick rinse with warm water
followed by thorough towel drying and light oiling keeps the bowl
in good shape. (My bowl is over 22 years old.)
Coddled eggs: To prevent egg shells from cracking when first
immersed in boiling water, let the eggs sit out at room
temperature for half an hour. Or, warm the shells by running
cool, then gradually warmer tap water over them. Bring to a boil
enough water to cover the eggs. Place the eggs in the boiling
water for 1 minute and then immediately remove to cool water for
a few minutes. At high elevations leave them in longer (total of
about 2 minutes at 7500 feet).
Croutons: For very fresh, absorbent croutons make your own from
ordinary white sliced bread. I use one slice per person. First,
put the bread slices in the freezer (wrapped in plastic) until
the slices are firm. With a sharp knife, cut off the crusts and
feed the pieces to the birds. Cut the rest of the bread into
roughly 1/2-inch cubes. Place the cubes in a single layer on a
cookie sheet and bake at about 250 degrees to dry them out. Stir
the cubes around once or twice. Remove them from the oven when
they are a very light tan color (usually 30 to 45 minutes).
Croutons will stay fresh for several days in a closed
refrigerated container.
Substitutions: The most spectacular salad contains all fresh
ingredients. However, if you need to simplify the procedure, here
are some recommendations for substitutions. Use a few tablespoons
of lemon juice in place of a freshly squeezed lemon. In place of
the garlic cloves you could sprinkle garlic powder (but not
garlic salt!) into the bowl. You can try commercially prepared
grated Parmesan cheese, but freshly grated Parmesan is sweeter
and has a better texture. (Commercial grated cheese often
contains cellulose to prevent caking. If it does, it will taste
just like a cardboard box.) Ordinary head lettuce instead of
romaine might do in an emergency, but it's not for guests.
Anchovy paste in place of flat fillets is not a very good
substitute. Never use anything but pure olive oil.
Technique: Part of the enjoyment of a Caesar salad is watching
the chef create it at the table. Prepare all of the ingredients
ahead of time and arrange them in saucers and bowls on a small
table next to the dining table. Be sure to include a stack of
dinner plates and a small bowl for discarding the egg shells. Do
everything with a flourish and occasionally tip the bowl allowing
your guests to watch (and sniff) your progress.
=================================================================
From: Shirley
To: "phaedrus"
Subject: Re: Original Ceasar salad recipe
Date: Thursday, March 21, 2002 11:19 AM
Wonderful! That is what I was looking for.
You have a great site with some really fun links and what a
fast response.
A pleasure to visit, I am passing this site on to my chowhound
friends and will certainly write again.
By the way, it is storming quite nicely here today, but it is
from the South so no snow, just VERY strong winds.
Thanks again,
Shirley
Dutch Harbor, Alaska
----- Original Message -----
From: Raymond
To: phaedrus
Sent: Wednesday, March 20, 2002 11:54 AM
Subject: Queries and really need HELP !!!
> Hi, I am Chef Raymond working in Swiss Culture restaurant
in Singapore and would like to know how to do the 'Streu-Mi '
seasonings and mix it myself so that I could and help cost for
my restaurant as it is very expensive for me to bring in from
seasoning. Your help will be deeply appreciated. Thank You
!!! :)
Hello Raymond,
I am so sorry. I cannot locate a recipe for making one's own Streu-Mi
seasoning. Many of the herbs in Streu-Mi might not be available anywhere
outside Switzerland.
You might be able to purchase Streu-Mi cheaper online. Have you tried here:
My Gourmet Shop
or
Swiss Food Store
or
Phaed
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