On 9 Jun 2007 at 7:21, Emily wrote:
> Hi Phaedrus...The Barefoot Contessa roasted a beef tenderloin on her
> show one day, and I think she coated it with dijon mustard and then
> cut it for sandwiches. I have tried in vain th find the recipe.
> Would you have it or can you direct me?
On the Food Network website , you can search for recipes by the particular
program, such as The Barefoot Contessa, that they were presented. The
Food Network is at:
I found only two roast beef sandwiches that have been presented on
Barefoot Contessa. The first is "Roast Beef Sandwiches with Horseradish Sauce".
This one has dijon mustard. See:
Roast Beef Sandwiches with Horseradish Sauce
The other is Fillet of Beef Sandwiches. It does not have dijon mustard. See:
Fillet of Beef Sandwiches
On 9 Jun 2007 at 23:20, Krishna wrote:
> Dear Phaedrus,
> Greetings from HOT India.
> Well, it's that time of the year when the temperature reaches 122
> degrees in the shade...loads of litchies, watermelons, cantaloupe,
> and mangos piled up in my kitchen!
> Tonight my husband and I saw a program called "Places that Don't
> exist". It's basicly a travel program where the host goes into
> "unauthorized" countries that officially/legally (acording to most
> world governments) don't exist (such as Taiwain (China), South
> Ossetia (Georgia), Nagorno-Karabakh (Azerbaijan) etc. because they
> have become separatist states that are not authorized by the
> countries that they separated from!
> While in South Ossetia (where he was only allowed 2 hours to see the
> capitol before he had to return to Georgia) the host of the show ate a
> meal in a local restaurant. In that place they had the most amazing
> looking flat bread. I suppose that it would also be a traditional dish
> in Georgia. My husband thought that it was called hatchapuri.
> I am intersted in a recipe for this, and what kind of things is it
> usually served with?
122° ??? How can you stand it?
I could not find much about accompaniments for hatchapuri. It seems to be
eaten rather like pizza or a cheese sandwich, more or less alone. It's also
called "khatchapuri." See below for some recipes.
1/2 l matsoni (sour milk).
2 c milk.
1 ea egg.
1/2 baking powder.
1/4 ts salt.
flour to make dough stiff.
500 g salted cheese (brynza), soaked in cold water for 5 hours.
2 ea eggs.
50 g butter.
Make dough from all the ingredients, but it must not be too stiff.Mash cheese,
stir in eggs and butter. Roll out the dough, put the filling, cover and pinch
the edges. Put hachapuri on a greased pan, the seam down. Cover the pan, bake
in a preheated oven 180 C for 10 minutes, turn over, brush with an egg and bake
2 cups wheat flour
1/2 cup cheese grated
1 1/2 tbsp. butter
1/2 oz. yeast
2 tbsp. melted butter
3 tbsp. milk
1/2 tbsp. sugar
Prepare dough starter of 40% of the flour and 60% of the milk and yeast.
Set the dough aside for 2-3 hours for fermentation.
After the dough rises several times, add the remaining milk, flour, sugar
and softened butter, mix well and set aside for further fermentation for
1-2 hours. Punch the dough down while fermenting.
Roll the prepared dough out into flat square, in the center put the grated
cheese, mixed with 1 1/2 of egg, tweak the edges, shaping the round pie, make
a hollow in the center, brush the surface with the remaining egg and put
on a greased baking tray. Bake in the oven, brush the ready hatchapuri with
Khachapur'y (Georgian Cheese Bread)
2 cup Flour
3 tbl Oil
3/4 cup Plain yogurt
1 tbl Cornstarch
3/4 tsp Baking soda
1/4 tsp Salt
1/2 cup Feta cheese
1 cup Grated mozzarella ( or Georgian suluguni cheese )
1 x Egg beaten
1 tsp Unsalted butter
In medium bowl with wooden spoon beat in 1/3 cup flour with oil. add
yoghurt and mix well. Then stir in 1/3 cup more flour. Sift
cornstarch , baking soda and salt and stir in flour mixture.Gradually
stir in enough remaining flour to make a soft but not sticky
dough.Lightly dust with flour and cover with a kitchen towel and let
rest at room temp, 1 to hours. If using feta, soak in water 10
minutes and drain and crumble. In medium bowl mix feta and mozzarella
and egg. Shape cheeses into 2 medium balls and set aside. Divide dough
into 2 portions and roll each into a balls. On floured surface flatten
each ball into a 7 inch round. With floured hands gently rotate dough
and pull into a 10 inch circle, 1/4 inch thick.Be careful not to tear
dough. Pat each cheese ball into a 5 inch circle on center of dough.
Gently pull up edges of dough pleating and pinching to enclose cheese.
Pat into a 7inch round. Heat a large cast iron or non stick skillet
over low heat for 3 minutes. Lightly film skillet with melted butter.
Place bread seam side up into skillet. Cover and cook for 12 minutes
over very low heat, shaking pan ocassionally.Uncover and flip bread
over, cover and cooking over low heat until deep golden brown,
about 12 minutes.Lightly brush top of bread with butter and let
bread stand for 5 minutes. Use a serrated knife to cut bread and
> On 9 Jun 2007 at 8:42, Elizabeth wrote:
> In the old "Victoria" magazines there was a recipe for tea cakes.
> This was probably around 1990 to 1993 issues. The cover of the
> magazine had a lady with a pale blue top hat covered with a pale blue
> The recipe was made with a store bought cake mix. It was prepared and
> when it cooled one was to cut off the top of the cup cake and put in a
> cream filling and replace the top. Is there any way that you can
> retrieve this recipe?
> Thank-you for your time and effort.
I could not find the Victoria Magazine tea cake recipe that you describe. Sorry.
Victoria magazine is going to begin publishing again. They have a website here:
The editors of Victoria Magazine have published at least two books about tea
and containing recipes for tea time from the magazine. See:
"The Charms of Tea: Reminisces & Recipes from the editors of Victoria Magazine"
"The Pleasures of Tea by the editors of Victoria Magazine"
The recipe that you seek might be in one of them.
I don't know if you can help me or not.My mom used to make a recipe of
ground pork and potatoes, with garlic, egg, flour, etc. She'ed boil them for so
long, take them and put them in fridge to cool, then slice and fry in butter.
Salt and vinegar to taste. We called them Koolie. They were either Hungarian,
or Slovenian, but I heard of other varietys. Please Help, if you can!!!
Slovenian Recipes 2
Slovenian Food Recipes