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On 5 Dec 2005 at 11:19, Wildria wrote:
> My father annually made a batch of sauerkraut using collard greens.
> As part of our family recollections we are searching for a recipe as
> none of us know the recipe and he died before passing the recipe down.
> Could this have been the usual cabbage version with collard greens
> substituted?
>
> - Wildria
Hi Wildria,
My Great-Aunt Eula Taylor, from Mooreville, Mississippi, used to make this.
Sorry, I don't have her recipe.
There is a recipe below, but I believe that you can use any good cabbage
sauerkraut recipe, by substituting the collard greens for the cabbage.
Phaed
Collard Kraut
Ingredients:
5 gallons collards
1 cup canning or pickling salt
Procedure:
Rinse collards, chop or shred to desired consistency. Layer about
1 gallon of collards and sprinkle with 2 tablespoons salt in large
glass jars, food-approved plastic containers or stoneware crocks.
Then add more layers of collards and salt until container is full,
leaving approximately 4 to 5 inches of space at top of container.
Add water until it covers the chopped collards. The collards should
be completely submerged in the brine. Add plate and weights; cover
container with a clean bath towel.
Store at 70 ºF for fermenting. At this temperature it will take
approximately 3 to 4 weeks to ferment. If any scum forms above the p
late or weight, remove it about 2 to 3 times a week. Taste in about
two weeks. Allow collards to ferment until desired flavor is reached.
Storage
Fully fermented kraut may be kept tightly covered in the refrigerator
for several months or it may be canned as follows:
Hot Pack: Bring kraut and liquid slowly to a boil in a large kettle,
stirring frequently. Remove from heat and fill jars rather firmly
with kraut and juices, leaving 1/2-inch headspace. Adjust lids and
process pints for 10 minutes and quarts for 15 minutes in a boiling
water bath.
Raw Pack: Fill jars firmly with kraut and cover with juices, leaving
1/2-inch headspace.
Adjust lids and process 20 minutes for pints and 25 minutes for quarts
in a boiling water bath.
On 5 Dec 2005 at 13:07, Sandra wrote:
> I am not sure of the true spelling of this one.
> We believe it to be Gibonetze which is what our grandmother used to
> make. Wonderful pastry.
>
> Sandy
Hi Sandra,
The only thing that I can find with a name close to that is "gibanitsa",
which is also called "gibanica". It's a Serbian pastry. See below for
recipes.
Phaed
Gibanica
This dish is from Serbia. It is special because it is not prepared
in other parts of the former Yugoslavia. This recipe comes from a
woman who arrived in Australia about a year ago with her family,
after spending seven years as a refugee in Belgrade. The recipe
was handed down to her from her husband’s auntie.
1 packet filo dough
500 grams low fat cottage cheese
500 grams full fat cottage cheese
5 eggs
1 teaspoon salt
half a cup of oil (sunflower, or other light-tasting oil)
1 cup milk
half a cup of buttermilk
20 grms. butter
1 tablespoon milk
Preheat oven to 250 degrees. Combine two types of cottage cheese
in large mixing bowl. Add eggs one at a time, beating after each
addition. Add salt, oil, milk, and buttermilk, and beat until well
combined. Place one layer of pastry in the bottom of a deep pan.
Dip almost all of the remaining pieces of pastry into the batter
and then place them at random in the pan. Reserve about three
undipped pieces for the top, as well as several tablespoons of
batter. Cover the top of the mixture with the remaining pastry
layers. Cut up the butter into small pieces and place on the pastry.
Spoon the remaining batter and the additional tablespoon of milk
over the top. Cook for about 40 minutes, until nicely browned on
top. Invert onto a plate. Serve warm. This dish is often accompanied
by a glass of buttermilk or beer.
-----------------------------
Prekmurska Gibanica is a cake similar to Strudel, with poppy seeds,
curd cheese, walnuts and apples. It is a national speciality of
Slovenia.
Ingredients
A fireproof earthenware baking mould (preferably round, diameter
32 to 35 cm, height 7 to 9 cm).
To pour on: 70 cl sour cream and 2 eggs or 3 egg yolks, mixed well
To sprinkle on: 250 g butter
Strudel dough
500 g flour
40 g sunflower seed oil
20 to 30 cl lukewarm water
salt
Short pastry dough (base)
150 g flour
100 g fat (butter or margarine)
1 egg yolk, 50 g icing sugar
1 pack of vanilla sugar
Walnut filling
250 g ground walnuts
80 g sugar, some cinnamon
grated lemon peel
Curd cheese filling
1000 g full-fat curd cheese
1 egg
80 g raisins
100 g sugar
salt
1 pack vanilla sugar
Poppy seed filling
150 g ground poppy seeds
80 g sugar
some cinnamon
grated lemon peel
Apple filling
1 kg apples
100 g sugar
some cinnamon
Procedure
Strudel dough
Sift the flour onto a working surface, make a well in the middle,
add a pinch of salt, oil and water, mix everything together and
knead for about 10 minutes until the dough is smooth and elastic.
Shape the dough into a ball, coat with oil, cover and leave to rest
for 30 minutes on a floured board.
Short pastry dough
Sift the flour onto a working surface, press a well in the middle,
add knobs of butter, sugar, egg yolk and vanilla sugar, and knead
together quickly.
Walnut filling
Thoroughly mix ground walnuts, sugar, vanilla sugar and cinnamon.
Curd cheese filling
Mash the curd cheese, thoroughly mix the egg, vanilla sugar, sugar,
some salt and grated lemon peel until the filling spreads nicely.
Add washed raisins that have been softened in rum.
Poppy seed filling
Thoroughly mix ground poppy seeds, sugar, vanilla sugar, cinnamon
and grated lemon peel.
Apple filling
Peel the apples, slice them and mix them with sugar and cinnamon.
Preparation
Grease the baking mould well, roll out the short pastry dough and
line the base of the baking mould with it, then prick it gently
with a fork.
Stretch the strudel dough and coat it with oil.
Pull it thinly over the baking mould so that the thick edges hang
down over the mould.
Cut off the edges to make 8 equal-sized sheets of strudel dough.
Place the first sheet of strudel dough on the short pastry dough,
coat with poppy seed filling and sprinkle with butter and the sour
cream mixture.
Then place the second sheet of strudel pastry on top, coat with
curd cheese filling and sprinkle with butter and the sour cream
mixture.
Cover with the next sheet of strudel dough, coat with walnut filling
and again sprinkle with butter and the sour cream mixture.
Coat the fourth sheet of strudel dough with the apple filling and
sprinkle with butter and the sour cream mixture. The Gibanica is
now half-assembled.
Repeat steps 4 through 7 until you end up with 8 uniform layers.
Finally, cover with a sheet of strudel dough and pull it over the
edge of the baking mould, then sprinkle with butter and cream.
Prick the Gibanica with a long needle again. Bake in a pre-heated
oven or bread oven at 175°C for about 75 minutes.
Coat with sour cream and allow it to cool a little
Cut into triangles, sprinkle with icing sugar and serve.
Notes, tips and variations
You can also assemble the individual layers of the Prekmurska
Gibanica in a different order. The only important point is that
moist (curd cheese, apple) and drier (poppy seed, walnut) fillings
should alternate.
--------------------------------------
Gibanica
Serves:
Ingredients:
2 lb Cottage cheese, large curd
4 ea Egg, separated
1/2 ts Salt
1 x Cheese
10 tb Butter
1 lb Phyllo dough
Instructions:
Mix cheese with egg yolks and one stick of melted butter.
Add salt.
Beat egg whites until foamy and add to cheese mixture.
Grease 9 x 13 pan.
Place 3 phyllo sheets on bottom and sprinkle lightly with filling.
Alternate triple layers of dough with filling, ending with dough.
Melt remaining butter and sprinkle over top.
Bake at 350 degrees for 1 hour.
Let cool slightly before cutting.
Can be reheated uncovered.
On 5 Dec 2005 at 17:53, Irene wrote:
> My name is Irene and I'm looking for a recipe for Catfish Yvette from
> Pappadeaux's restaurant. Sometime they make this same dish with
> another kind of fish. Please help.... Thank You....irene
>
Hello Irene,
See below.
Phaed
Pappadeaux's Yvette
Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Ounces grill butter
3 shrimp
3 Ounces Yvette Sauce
1 Ounces chopped lobster
1 1/2 Ounces mushrooms, sliced and cooked
1/4 Ounces Spinach, chopped
1 fresh fish filet
6 Ounces dirty rice
Yvette Sauce
2 pound unsalted butter
3 Cup flour
1 gallon shrimp stock
1/2 Cup sherry wine
1/4 Cup Worcestershire sauce
5 Tablespoon cayenne pepper
1/3 Cup chicken base
2 1/2 pound Swiss cheese
4 quart heavy cream
Preparation:
Place 2 ounces of grill butter in sauté pan and heat.
Add shrimp and sauté until 3/4 done. Place pre-bagged
lobster, mushrooms, and spinach in pan and heat for 30
seconds. Drain butter. Add Yvette sauce and toss. Place
prepared fish fillet on a plate with 6 ounces dirty rice.
Pour sauce over the middle 2/3's of the fish. Use a spatula
to remove all of the sauce from the pan. Garnish with 1/2
ounce. Spicy pecans over the top of sauce. Garnish the fish
with parsley and the dirty rice with chives. Plate the dish
with kale and a lemon wedge. Yvette sauce preparation: Melt
butter in a saucepan. Add flour and whisk smooth. Cook for
3-4 minutes, stirring frequently. In a separate pan, bring
the shrimp stock to a boil and remove from heat. While whisking,
slowly add shrimp stock to roux and whisk until smooth. Add
sherry wine. Add Worcestershire sauce, cayenne pepper and
chicken base then blend. Add cheese in small pieces and whisk
until all is melted and smooth. Add heavy cream and whisk. Let
simmer for 5 minutes. Strain through a china cup into a clear
container and place in refrigerator.
On 6 Dec 2005 at 12:55, Marvin wrote:
> am most interested in finding a recipe for "really" authentic Jewish
> Potato Latkes. Have tried Ratner's and Jenny Grossinger's books but
> they just don't do it. Do you have a real good one??
>
> Marv
>
Hello Marv,
See below for three.
Phaed
Potato Latkes
6 to 8 medium potatoes - peeled, grated & drained well
3 eggs
1 medium onion, chopped or grated
1/2 tsp. salt
1/8 tsp. pepper
4 Tbsp matzo meal
shortening or vegetable oil for frying
Beat eggs then mix in the grated potatoes (use grater, coarse side),
chopped onion,
salt, pepper, and matzo meal. Drain remaining liquid.
Heat shortening in a fry pan, medium fire. Drop in the mixture by
1 or 2 tablespoonfuls.
Flatten. Fry on both sides, adding more shortening as needed. Flip
often until well done, with a browned, cripsy surface. Serve hot.
Top with apple sauce or sour cream.
----------------------
Crisp Fried Potato Latkes
Yield: 10 Servings
Batter
2 1/2 lb Potatoes; pref. baking type such as Russet or Idaho peeled
1 lg Onion
3 lg Eggs; lightly beaten
1 ts Salt; or to taste
1/8 ts Black Pepper, fresh ground or to taste
1/4 c Matzo meal or 2 tb All-Purpose Flour, or more Pref. unbleached
For Frying --- To Serve
Vegetable Oil Applesauce Sour Cream or Plain Yogurt
Shred or grate the potatoes alternately with the onion to keep the
potatoes from darkening. (The size of the shreds is a matter of
personal taste.) Coarse shreds produce lacier latkes with rough
edges. Fine shreds or grated potatoes produce denser, smoother
latkes.) Squre the excess liquid from the potato and onion shreds.
Mix in the eggs, salt, pepper and matzo meal (or flour). Let the
mixture rest for about 5 mins., so that the matzo meal can absorb
some moisture. If the mixture still seems very wet, add a bit more
matzo meal.
In a very large skillet, over med.-high heat, heat oil that is about
1/8-1/4" deep until it is very hot but not smoking. To form each
latke, use a large spoon to transfer some of the potato mixture to
the oil; then flatten the mixture slightly with the back of a spoon.
The latkes will be irregularly shaped. An alternative method (which
makes more evenly shaped latkes) is to press some of the potato
mixture into a large serving spoon; then carefully slide it off the
spoon into the hot oil.
Continue making latkes until the skillet is full, leaving a little
room between each one. Fry the latkes until they are well browned on
both sides and crisp around the edges. Drain them well on paper
towels. Repeat the process until all the latkes are fried. Serve the
latkes as soon as possible for the best taste and texture. Accompany
the latkes with applesauce, sour cream, and/or yogurt, as desired.
-------------------------------------------
Potato Pancakes
Delicious onion and potato pancakes, also known as latkes, are a
favorite in special Jewish meals.
Prep time: 20 minutes
Cooking time: 15 minutes
2 medium-size Russet potatoes, peeled (1 pound)
1/2 small yellow onion, peeled
1 large egg, beaten
1 tablespoon plain dry bread crumbs
2 tablespoons minced parsley
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter or margarine
1. Preheat the oven to 200°F and place a large baking sheet in the
oven to warm. Using the shredding disc of a food processor or the
coarse side of a hand grater, grate the potatoes and place in a bowl
of ice water. Grate the onion.
2. In a large bowl, combine the egg, bread crumbs, parsley, thyme,
salt and pepper. Transfer the potatoes and onion to a strainer, press
them gently with your hand to squeeze out any excess liquid and
discard the liquid. Add the potatoes and onion to the egg mixture and
toss until thoroughly coated.
3. In a 12-inch non stick skillet, melt 1 tablespoon of the butter
over moderate heat. Using a scant 1/4 cup of the batter for each
pancake, drop the potato mixture into the skillet, flattening each
cake with a spatula to form 4-inch rounds.
4. Cool the pancakes for 3 to 4 minutes on each side or until golden
brown, then transfer to the baking sheet in the oven while you bake
the remaining cakes. Add the remaining tablespoon of butter to the
skillet when needed. Serve piping hot with applesauce or sour cream.
This recipe may easily be doubled.
Makes eight 4-inch pancakes.
Per pancake: Calories 94, Saturated Fat 2 g, Total Fat 4 g, Protein 2
g, Carbohydrates 13 g, Fiber 0 g, Sodium 151 mg, Cholesterol 35 mg
On 5 Dec 2005 at 14:15, Martha wrote:
> I am looking for a recipe for Hot Water Cornbread. This was my
> grandmother's specialty and unfortunately she has passed away. I know
> you used white cornmeal and of course boiling hot water. I don't know
> the other ingredients or measurements. Please help.
>
> Martha
>
Hello Martha,
See below for several recipes.
Phaed
Hot Water Cornbread
Ingredients :
1 c. meal
1 tsp. salt
1 tbsp. sugar
1/2 c. flour
1 tbsp. baking powder
1 tbsp. shortening
Preparation :
Mix all ingredients in large bowl. Add shortening. Boil water.
Pour over mixture. Stir while adding water. Just enough water to
make shaping easy. Dip hands in cold water and roll mixture into
any shape you wish. Drop in very hot oil until brown. Hot water
cooks mixture. Remove from oil and drain on paper towels. Serves 4-6.
----------------------------------
Hot Water Cornbread
Ingredients :
1 c. white all-purpose meal
Salt (sprinkle)
Water - boiling hot
Preparation :
Mix meal and salt. Stir in enough boiling water to moisten. Wash
hands. Spoon one tablespoon of hot mixture into wet hands. Form
into pones. Keep hands moist while forming pones. Drop pones into
hot oil and fry until golden brown.
----------------------------------
Hot Water Cornbread
Ingredients :
1 c. cornmeal
1/2 c. flour
1 tsp. salt
1 tsp. sugar
1/2 tsp. baking powder----
Preparation :
Sift all of the ingredients. Add enough hot water to mix (not
soupy). Add one tablespoon bacon grease to mixture. Run hands in
cold water. Flatten mixture in hands. Place in skillet and bake
until done.
----------------------------------
Hot Water Cornbread
Ingredients :
2 c. cornmeal
1/2 tsp. salt (optional)
2 c. boiling water
1/2 c. cooking oil
Preparation :
Combine cornmeal and salt in medium bowl. Make sure water has
boiled. Pour boiling water into cornmeal mixture. Stir until soft
mixture forms. If too thick add more boiling water. Scoop out with
a large mixing spoon.. Place in greased skillet. Form like a
pancake. Cook both sides until golden brown.
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