RRUUPPLLEEYY FFAAMMIILLYY CCOOOOKKBBOOOOKK Edited by John and Ila Rupley Tucson, AZ rupley@u.arizona.edu ila@rupley.com Printed 2 August 2005 Copyright (C) 2005 John Rupley and Ila Rupley Permission to copy without fee all or part of this material is granted provided that the copies are neither made nor distributed for direct commercial advantage, that the above title and copyright notice appear, and that notice is given that copying is by permission of John Rupley and Ila Rup- ley. THIS PAGE ENDS A SECTION IT IS INTENTIONALLY BLANK 0 INTRODUCTION(Recipes) Rupley Family Cookbook (16 Oct 95) INTRODUCTION(Recipes) IINNTTRROODDUUCCTTIIOONN INTRODUCTION - introduction: abbreviations, software, and copyright AABBBBRREEVVIIAATTIIOONNSS FFOORR CCOOOOKKBBOOOOKK SSOOUURRCCEESS ACTUEL _C_u_i_s_i_n_e _A_c_t_u_e_l_l_e, by Victor Geilisse, Taylor, Dallas, 1992. CIA _T_h_e _N_e_w _P_r_o_f_e_s_s_i_o_n_a_l _C_h_e_f_: _T_h_e _C_u_l_i_n_a_r_y _I_n_s_t_i_t_u_t_e _o_f _A_m_e_r_i_c_a, edited by Mary Deirdre Donovan, 6th edition, Wiley, New York, 1996. CORDQUICK _L_e _C_o_r_d_o_n _B_l_e_u _Q_u_i_c_k _C_l_a_s_s_i_c_s, by Jeni Wright and Le Cordon Bleu Chefs, Cassell, London, 1998. DELIN _T_h_e _D_e_l_i_n_e_a_t_o_r _C_o_o_k_b_o_o_k, Revised by Delineator Home Institute, under direction of Mildred Maddocks Bentley, Butterick, London, 1928. DIAT _G_o_u_r_m_e_t_'_s _B_a_s_i_c _F_r_e_n_c_h _C_o_o_k_b_o_o_k_: _T_e_c_h_n_i_q_u_e_s _o_f _F_r_e_n_c_h _C_u_i_s_i_n_e, by Louis Diat, Gourmet, New York, 1961. ESCOF _T_h_e _E_s_c_o_f_f_i_e_r _C_o_o_k _B_o_o_k, translation of _L_e _G_u_i_d_e _C_u_l_i_n_a_i_r_e, by Auguste Escoffier, Crown, New York, 1989. ESCOFREPR _L_e _R_e_'_p_e_r_t_o_i_r_e _d_e _L_a _C_u_i_s_i_n_e, by Louis Saulnier, translated by E. Brunet, Leon Jaeggi, London, 1961. FF _T_h_e _F_a_n_n_y _F_a_r_m_e_r _C_o_o_k_b_o_o_k, by Marion Cunningham, 13th edition, Knopf, New York, 1990. GISSLEN _P_r_o_f_e_s_s_i_o_n_a_l _C_o_o_k_i_n_g, by Wayne Gisslen, 3rd edition, Wiley, New York, 1995. GOURM1 _T_h_e _G_o_u_r_m_e_t _C_o_o_k_b_o_o_k_, _V_o_l_u_m_e _I, compiled, edited, and published by Gourmet, New York, 1950. GRILL _G_r_e_a_t _A_m_e_r_i_c_a_n _G_r_i_l_l_i_n_g, compiled and edited by Sunset Books and Weber-Stephen Products, published by Sunset Publishing, 2 Aug 2005 1 INTRODUCTION(Recipes) Rupley Family Cookbook (16 Oct 95) INTRODUCTION(Recipes) Menlo Park, 1996. HAZAN _E_s_s_e_n_t_i_a_l_s _o_f _C_l_a_s_s_i_c _I_t_a_l_i_a_n _C_o_o_k_i_n_g, by Marcella Hazan, Knopf, New York, 1996. IER Recipe cards of Ila Eloise Rupley. JAN _J_a_n_o_s_. _R_e_c_i_p_e_s _a_n_d _t_a_l_e_s _f_r_o_m _a _S_o_u_t_h_w_e_s_t _r_e_s_t_a_u_r_a_n_t, by Janos Wilder, Ten Speed Press, Berkeley, Calif., 1989. JB _T_h_e _J_a_m_e_s _B_e_a_r_d _C_o_o_k_b_o_o_k, by James Beard, Dell, New York, 1974. JBAM _J_a_m_e_s _B_e_a_r_d_'_s _A_m_e_r_i_c_a_n _C_o_o_k_e_r_y, by James Beard, Little Brown, Boston, 1972. JBNEW _T_h_e _N_e_w _J_a_m_e_s _B_e_a_r_d, by James Beard, Knopf, New York, 1981. JC _M_a_s_t_e_r_i_n_g _t_h_e _A_r_t _o_f _F_r_e_n_c_h _C_o_o_k_i_n_g, by Julia Child, Louisette Bertholle, and Simone Beck, Knopf, New York, 1966. JC2 _M_a_s_t_e_r_i_n_g _t_h_e _A_r_t _o_f _F_r_e_n_c_h _C_o_o_k_i_n_g_, _V_o_l_u_m_e _T_w_o, by Julia Child and Simone Beck, Knopf, New York, 1970. JOY44 _J_o_y _o_f _C_o_o_k_i_n_g, by Irma S. Rombauer, Bobbs-Merrill, New York, 1944?. JOY64 _J_o_y _o_f _C_o_o_k_i_n_g, by Irma S. Rombauer and Marion Rombauer Becker, reprint of 1964 Bobbs-Merrill edition, Plume, New York, 1973. JZR Recipe cards of Juliette Zanker Rupley. KAMMAN _T_h_e _N_e_w _M_a_k_i_n_g _o_f _a _C_o_o_k_: _T_h_e _A_r_t_, _T_e_c_h_n_i_q_u_e_s_, _a_n_d _S_c_i_e_n_c_e _o_f _G_o_o_d _C_o_o_k_i_n_g, by Madeleine Kamman, Morrow, New York, 1997. LAROU _L_a_r_o_u_s_s_e _G_a_s_t_r_o_n_o_m_i_q_u_e, by Prosper Montagne', English transla- tion from the French by Nina Froud, Patience Gray, Maud Mur- doch, and Barbara Macrae Taylor, edited by Charlotte Turgeon and Nina Froud, 7th printing, Crown, New York, 1966. MFKF _T_h_e _A_r_t _o_f _E_a_t_i_n_g, by M. F. K. Fisher, Macmillan, New York, 1990. 2 Aug 2005 2 INTRODUCTION(Recipes) Rupley Family Cookbook (16 Oct 95) INTRODUCTION(Recipes) NYT _T_h_e _N_e_w _Y_o_r_k _T_i_m_e_s _C_o_o_k_b_o_o_k, edited by Craig Claiborne, Harper and Row, New York, 1961. OLIVER _L_a _C_u_i_s_i_n_e, by Raymond Oliver, Tudor, New York, 1969. PF _P_i_e_r_r_e _F_r_a_n_e_y_'_s _C_o_o_k_i_n_g _i_n _A_m_e_r_i_c_a, by Pierre Franey and Fichard Flaste, Knopf, New York, 1992. PF60M _T_h_e _N_e_w _Y_o_r_k _T_i_m_e_s _M_o_r_e _6_0_-_M_i_n_u_t_e _G_o_u_r_m_e_t, by Pierre Franey, Fawcett Columbine, New York, 1981. OOTTHHEERR AABBBBRREEVVIIAATTIIOONNSS KA? Kitchen Aid Mixer, with '?' denoting the mixing head: W for stainless steel whip, B for flat beater, or H for dough hook. @? '?' gives a device setting, for a stove-top element, a mixer speed, etc. (Likely to be only of local family interest.) SSOOFFTTWWAARREE SSOOUURRCCEESS AANNDD CCOOPPYYRRIIGGHHTTSS The software used to print these recipes was modified from alt.gourmand USENET software, written by Brian Reid, DEC Western Research Labora- tory, reid@decwrl.dec.com. The alt.gourmand USENET software is copy- right (C) 1985,1986,1987 USENET Community Trust. Typesetting is done with the UNIX _t_r_o_f_f(1) formatter and with the _m_a_n(5) macros and special recipe macros part of the alt.gourmand USENET software. 2 Aug 2005 3 ARTICHOKE-BOIL(V) Rupley Family Cookbook (10/22/95) ARTICHOKE-BOIL(V) BBOOIILLEEDD AARRTTIICCHHOOKKEESS ARTICHOKE-BOIL - whole boiled artichokes, hot or cold From JC, page 424 IINNGGRREEDDIIEENNTTSS ((66 sseerrvviinnggss)) _l_a_r_g_e _k_e_t_t_l_e_, containing 7 to 8 qt of rapidly boiling water _w_a_s_h_e_d _c_h_e_e_s_e_c_l_o_t_h _c_o_l_a_n_d_e_r 6 _a_r_t_i_c_h_o_k_e_s 1-1/2 tsp _s_a_l_t_, per qt of water PPRROOCCEEDDUURREE (1) Prepare artichokes as follows: Remove stem by bending it at the base of the artichoke until it snaps off, so detaching with the stem any tough fibers that push into heart. Break off the small leaves at the base. Trim base so artichoke will stand upright. Lay artichoke on its side and cut 3/4 inch off of top of center cone. With scissors trim points off rest of leaves. Wash under cold running water. Rub cut portions with lemon juice. Drop into basin cold water with 1 tablespoon vinegar per qt. The acid prevents discoloration. (2) Boil the salted water. Drop in the artichokes. To prevent discoloration, cover with double thickness of cheesecloth. Bring water back to boil quickly. Boil slowly, uncovered, for 35 to 55 minutes. The artichokes are done when the leaves pull out easily and the bottoms are tender when pierced with a knife. (3) Remove artichokes from kettle with skimmer and drain upside down in the colander. NNOOTTEESS Artichokes may be served hot, warm, or cold. Sauces for hot artichokes: melted butter, lemon butter, hollandaise. Sauces for cold artichokes: vinaigrette, ravigote, moutarde, alsaci- enne, mayonnaise. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 4 BANANA-FLAMBEE(D) Rupley Family Cookbook (2/7/99) BANANA-FLAMBEE(D) BBAANNAANNEESS FFLLAAMMBBEE''EE BANANA-FLAMBEE - bananes flambe'e, bananas saute'ed in butter, with sugar, spices, orange and rum A spicing up of a traditional dish. Includes vanilla, of course. From a web site for Reunion Island, La gastronomie de la re'union: http://perso.wanadoo.fr/christophe.belluteau/accueil.htm IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) _l_a_r_g_e _s_a_u_t_e_' _p_a_n 4 _l_a_r_g_e _b_a_n_a_n_a_s or 8 small, as appropriate for 4 servings; bananas must not be ripe 2 Tbsp _b_u_t_t_e_r 1/2 cup _b_r_o_w_n _s_u_g_a_r small glass _o_r_a_n_g_e _j_u_i_c_e_, perhaps 4-6 ounces _j_u_i_c_e _f_r_o_m _h_a_l_f _a _l_e_m_o_n pinch _g_r_o_u_n_d _c_i_n_n_a_m_o_n pinch _g_r_o_u_n_d _n_u_t_m_e_g large dash _v_a_n_i_l_l_a _e_x_t_r_a_c_t 4 oz _d_a_r_k _r_u_m PPRROOCCEEDDUURREE (1) Mix together the orange juice, lemon juice, cinnamon, nutmeg, vanilla, and sugar. (2) The bananas should be hard, even with a tinge of green; ripe bananas will fall apart during cooking. Peel the bananas, taking care to remove the filaments. Cut them in half lengthwise if large, and quarter them if very large. Saute' them in the butter and oil over medium heat (@5), for about 3 minutes per side, or until golden. Do the flat side first, if bananas were halved lengthwise. Take care that they do not stick to the pan. (3) Add the juice and spice mixture and reduce a bit. (4) Add the rum and flame. Serve as is or with vanilla ice cream. NNOOTTEESS Alternatively, coat the banana halves with light batter (flour, beaten egg, flour), saute', sprinkle with sugar, and flame with kirsch or rum (DIAT, page 544). RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. 2 Aug 2005 5 BEAN-BLACK-PEPP(M) Rupley Family Cookbook (2/12/99) BEAN-BLACK-PEPP(M) BBLLAACCKK BBEEAANNSS WWIITTHH PPEEPPPPEERRSS BEAN-BLACK-PEPP - black beans, with saute'ed onions, garlic, and red and green peppers, and sherry Easy to make and delicious with white rice for a main course. Use any left over reheated with tortillas as a lunch or snack. Possibly better if made from scratch with dried black beans, rather than canned. From JANOS, page 198, modified. IINNGGRREEDDIIEENNTTSS ((44--66 sseerrvviinnggss aass aa mmaaiinn ddiisshh)) _1_2 _i_n_c_h _s_a_u_t_e_' _p_a_n _s_t_r_a_i_n_e_r 1 _l_a_r_g_e _o_n_i_o_n_, medium dice 5 Tbsp _g_a_r_l_i_c_, chopped 1-1/2 _l_a_r_g_e _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r_, or 3 _a_n_a_h_e_i_m _p_e_p_p_e_r_s, small dice 2 _l_a_r_g_e _r_e_d _b_e_l_l _p_e_p_p_e_r_, small dice 2 _g_r_e_e_n _J_a_l_a_p_e_n_~_a_o _p_e_p_p_e_r_s_, fine dice 3 Tbsp _o_l_i_v_e _o_i_l_, for taste as well as for saute' 4 cans _b_l_a_c_k _b_e_a_n_s (Progresso brand works well) 1-2 cups _s_h_e_r_r_y_, _M_a_d_e_i_r_a_, or other heavy sweet wine or aperitif wine 1-2 tsp _s_a_l_t_, to taste; heavy salt may here be better _p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) In large pan with oil over medium-high or high heat (@8-10), saute' quickly the onion, then add the garlic, then after a short time the peppers. Do not overcook. It is better if the vegetables remain crisp. (2) Reduce heat to medium (@5). Add the black beans, thoroughly drained of liquid in a strainer. Add the salt and pepper. Add the sherry or other wine. Reduce the liquid to where the dish is not watery, being careful not to cook so long as to make the beans mushy. Carefully stir or move the mixture to avoid sticking. (3) Adjust seasonings, and serve. NNOOTTEESS Can use canned diced green chiles, Jalapen~aos, and pimientos in place of the fresh peppers, but not as pleasing as the fresh. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 45 minutes. 2 Aug 2005 6 BEAN-GREEN-SAUT(V) Rupley Family Cookbook (8/13/99) BEAN-GREEN-SAUT(V) GGRREEEENN BBEEAANNSS BEAN-GREEN-SAUT - buttered green beans, optionally with lemon juice and pars- ley, or with _f_i_n_e_s _h_e_r_b_e_s, or with garlic and parsley, or with tomato sauce and parsley, or with bacon, shallots and mushrooms Various recipes for green beans. Buttered or sauced green beans go with most anything. Particularly good with roast or broiled meat. Can be a separate course. From JC, page 444; OLIVER, page 556; CIA, page 797. AAllll rreecciippeess aarree ffoorr aa ggeenneerroouuss 66 SSeerrvviinnggss BBUUTTTTEERREEDD GGRREEEENN BBEEAANNSS _H_a_r_i_c_o_t_s _v_e_r_t _a_` _l_a _a_n_g_l_a_i_s_e Preparation and Blanching _l_a_r_g_e _k_e_t_t_l_e_, with at least 7-8 qt of rapidly boiling water 3 lb _g_r_e_e_n _b_e_a_n_s_, trimmed and washed 1-1/2 tsp _s_a_l_t_, per qt of water Seasoning and Saucing _w_i_d_e_, _h_e_a_v_y_, _c_o_v_e_r_e_d _e_n_a_m_e_l_e_d _s_a_u_c_e_p_a_n _o_r _s_k_i_l_l_e_t _h_o_t _s_e_r_v_i_n_g _d_i_s_h _s_a_l_t _a_n_d _p_e_p_p_e_r 4 to 8 Tbsp _b_u_t_t_e_r_, cut into pieces or formed into shells (1) Preparation of the beans. Snap the tip off one end of a bean and draw it down the length of one side of the bean to remove any pos- sible string. Do the same with the other end, pulling down the other side. Some beans do not have a significant string, and one may simply cut off the ends. Beans of not much more than 1/4 inch diameter are cooked whole. and retain maximum flavor. If beans are large, slice on the bias to make 2-1/2 inch lengths; this is called Frenched beans. (2) Blanching the beans. A handful at a time, drop beans into the rapidly boiling salted water. Return to the boil quickly. Boil the beans slowly, uncovered, for 10 to 15 minutes. Test the beans after 8 minutes by eating one. A well-cooked bean should be ten- der, but still retain the slightest suggestion of crunchiness. Drain the beans as soon as they are done. (3) Seasoning and saucing the beans. Toss the hot, blanched beans in the saucepan or skillet over moderately high heat (@8) to evapo- rate their moisture. Toss briefly again with salt and pepper to taste. Turn them into the serving dish, distribute the butter over them, and serve at once. 2 Aug 2005 7 BEAN-GREEN-SAUT(V) Rupley Family Cookbook (8/13/99) BEAN-GREEN-SAUT(V) RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes for preparation; 15 minutes for blanching, tossing and saucing. 2 Aug 2005 8 BEAN-GREEN-SAUT(V) Rupley Family Cookbook (8/13/99) BEAN-GREEN-SAUT(V) BBUUTTTTEERREEDD GGRREEEENN BBEEAANNSS,, WWIITTHH LLEEMMOONN JJUUIICCEE AANNDD PPAARRSSLLEEYY _H_a_r_i_c_o_t_s _v_e_r_t _a_` _l_a _m_a_i_t_r_e _d_'_h_o_t_e_l Preparation and Blanching, as above. Seasoning and Saucing _w_i_d_e_, _h_e_a_v_y_, _c_o_v_e_r_e_d _e_n_a_m_e_l_e_d _s_a_u_c_e_p_a_n _o_r _s_k_i_l_l_e_t _h_o_t _s_e_r_v_i_n_g _d_i_s_h 3 lb _h_o_t_, _b_l_a_n_c_h_e_d _g_r_e_e_n _b_e_a_n_s _s_a_l_t _a_n_d _p_e_p_p_e_r 6 to 8 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r_, cut into 4 pieces 2 to 3 tsp _l_e_m_o_n _j_u_i_c_e 3 Tbsp _p_a_r_s_l_e_y_, minced (1) Preparation of the beans, as above. (2) Blanching of the beans, as above. (3) Seasoning and saucing the beans. Toss the hot blanched beans in the saucepan or skillet over moderately high heat (@8) to evapo- rate their moisture. Toss briefly again with salt, pepper, and a piece of butter. Add the rest of the butter gradually while toss- ing the beans. Alternate with drops of lemon juice. Correct the seasoning. Turn into the hot serving dish. Sprinkle with pars- ley. Serve immediately. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes for preparation; 15 minutes for blanching, tossing and saucing. 2 Aug 2005 9 BEAN-GREEN-SAUT(V) Rupley Family Cookbook (8/13/99) BEAN-GREEN-SAUT(V) BBUUTTTTEERREEDD GGRREEEENN BBEEAANNSS,, WWIITTHH HHEERRBBSS _H_a_r_i_c_o_t_s _v_e_r_t _a_u_x _f_i_n_e_s _h_e_r_b_e_s Preparation and Blanching, as above. Seasoning and Saucing _w_i_d_e_, _h_e_a_v_y_, _c_o_v_e_r_e_d _e_n_a_m_e_l_e_d _s_a_u_c_e_p_a_n _o_r _s_k_i_l_l_e_t _h_o_t _s_e_r_v_i_n_g _d_i_s_h 3 lb _h_o_t_, _b_l_a_n_c_h_e_d _g_r_e_e_n _b_e_a_n_s _s_a_l_t _a_n_d _p_e_p_p_e_r 6 to 8 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r_, cut into 4 pieces 3 Tbsp _f_i_n_e_s _h_e_r_b_e_s_, minced (1) Preparation of the beans, as above. (2) Blanching of the beans, as above. (3) Seasoning and saucing the beans. Toss the hot blanched beans in the saucepan or skillet over moderately high heat (@8) to evapo- rate their moisture. Toss briefly again with salt, pepper, and the butter. Correct the seasoning. Turn into the hot serving dish. Serve immediately. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes for preparation; 15 minutes for blanching, tossing and saucing. 2 Aug 2005 10 BEAN-GREEN-SAUT(V) Rupley Family Cookbook (8/13/99) BEAN-GREEN-SAUT(V) BBUUTTTTEERREEDD GGRREEEENN BBEEAANNSS,, PPRROOVVEENN,,CCAALLEE _H_a_r_i_c_o_t_s _v_e_r_t _a_` _l_a _p_r_o_v_e_n_,_c_a_l_e Preparation and Blanching, as above. Seasoning and Saucing _w_i_d_e_, _h_e_a_v_y_, _c_o_v_e_r_e_d _e_n_a_m_e_l_e_d _s_a_u_c_e_p_a_n _o_r _s_k_i_l_l_e_t _h_o_t _s_e_r_v_i_n_g _d_i_s_h 3 lb _h_o_t_, _b_l_a_n_c_h_e_d _g_r_e_e_n _b_e_a_n_s _s_a_l_t _a_n_d _p_e_p_p_e_r 6 to 8 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r_, cut into 4 pieces 3 _g_a_r_l_i_c _c_l_o_v_e_s_, minced 3 Tbsp _p_a_r_s_l_e_y_, minced (1) Preparation of the beans, as above. (2) Blanching of the beans, as above. (3) Seasoning and saucing the beans. Toss the hot blanched beans in the saucepan or skillet over moderately high heat (@8) to evapo- rate their moisture. Toss briefly again with salt, pepper, and the butter and minced garlic. Correct the seasoning. Turn into the hot serving dish. Sprinkle with parsley. Serve immediately. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes for preparation; 15 minutes for blanching, tossing and saucing. 2 Aug 2005 11 BEAN-GREEN-SAUT(V) Rupley Family Cookbook (8/13/99) BEAN-GREEN-SAUT(V) BBUUTTTTEERREEDD GGRREEEENN BBEEAANNSS,, WWIITTHH TTOOMMAATTOOEESS _H_a_r_i_c_o_t_s _v_e_r_t _a_` _l_a _t_o_m_a_t_e Preparation and Blanching, as above. Seasoning and Saucing _w_i_d_e_, _h_e_a_v_y_, _c_o_v_e_r_e_d _e_n_a_m_e_l_e_d _s_a_u_c_e_p_a_n _o_r _s_k_i_l_l_e_t _h_o_t _s_e_r_v_i_n_g _d_i_s_h 3 lb _h_o_t_, _b_l_a_n_c_h_e_d _g_r_e_e_n _b_e_a_n_s _s_a_l_t _a_n_d _p_e_p_p_e_r 6 to 8 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r_, cut into 4 pieces 6 Tbsp _w_e_l_l_-_s_e_a_s_o_n_e_d _t_o_m_a_t_o _s_a_u_c_e 3 Tbsp _p_a_r_s_l_e_y_, minced (1) Preparation of the beans, as above. (2) Blanching of the beans, as above. (3) Seasoning and saucing the beans. Toss the hot blanched beans in the saucepan or skillet over moderately high heat (@8) to evapo- rate their moisture. Toss briefly again with salt, pepper, and the butter and tomato sauce. Correct the seasoning. Turn into the hot serving dish. Sprinkle with parsley. Serve immediately. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes for preparation; 15 minutes for blanching, tossing and saucing. 2 Aug 2005 12 BEAN-GREEN-SAUT(V) Rupley Family Cookbook (8/13/99) BEAN-GREEN-SAUT(V) BBUUTTTTEERREEDD GGRREEEENN BBEEAANNSS,, WWIITTHH BBAACCOONN,, SSHHAALLLLOOTTSS,, AANNDD MMUUSSHHRROOOOMMSS Preparation and Blanching, as above. Seasoning and Saucing _w_i_d_e_, _h_e_a_v_y_, _c_o_v_e_r_e_d _e_n_a_m_e_l_e_d _s_a_u_c_e_p_a_n _o_r _s_k_i_l_l_e_t _h_o_t _s_e_r_v_i_n_g _d_i_s_h 3 lb _h_o_t_, _b_l_a_n_c_h_e_d _g_r_e_e_n _b_e_a_n_s 6 oz _b_a_c_o_n_, julienned 2 oz _s_h_a_l_l_o_t_s_, minced 8 oz _m_u_s_h_r_o_o_m_s_, sliced _s_a_l_t _a_n_d _p_e_p_p_e_r (1) Preparation of the beans, as above. (2) Blanching of the beans, as above. (3) Seasoning and saucing the beans. Saute' the bacon until crisp. Remove it and drain on absorbent paper toweling. Saute' the shal- lots in the bacon fat. Add the mushrooms and saute'. Add the blanched beans and toss over moderately high heat (@8) to reheat and to evaporate their moisture. Season to taste with salt and pepper. Add the reserved bacon and toss to mix. Turn into the hot serving dish. Serve immediately. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes for preparation; 20 minutes for blanching, saute'ing, tossing and seasoning. 2 Aug 2005 13 BEEF-BOURGUIGNON(M) Rupley Family Cookbook (9/3/97) BEEF-BOURGUIGNON(M) BBOOEEUUFF AA`` LLAA BBOOUURRGGUUIIGGNNOONNNNEE BEEF-BOURGUIGNON - beef stew in red wine, with bacon, onions and mushrooms A classic. It can be prepared ahead and reheated, gaining flavor. A dinner party or buffet standard. Garnish with small white onions and with mushrooms. Serve with boiled potatoes, rice, or buttered egg noodles. From JC, page 315, modified to include more spices and vegetables in braise. See also LAR, page 132, JBAM, page 297, and GOURM1, page 353. IINNGGRREEDDIIEENNTTSS ((66--88 sseerrvviinnggss)) 6 qt _c_a_s_s_e_r_o_l_e _b_o_w_l_, for marinating meat; optional _s_k_i_l_l_e_t_, for browning meat _p_o_t_, for blanching bacon 3 lb _l_e_a_n _s_t_e_w_i_n_g _b_e_e_f_, rump pot roast, top round, etc., with fat removed, cut in 2-inch cubes or 2 x 1-1/2-inch pieces 1 _b_a_y _l_e_a_f 1 _o_n_i_o_n_, stuck with 2 cloves 1 _c_l_o_v_e _g_a_r_l_i_c _r_e_d _w_i_n_e_, full bodied, such as a barbera, enough to nearly cover meat 10 oz _c_h_u_n_k _o_f _b_a_c_o_n_, cut into lardons, 1/4 x 1-1/2-inch, or if sliced bacon, 1 x 1-1/2-inch rectangles 2 Tbsp _b_u_t_t_e_r 2 Tbsp _c_o_o_k_i_n_g _o_i_l_, for browning beef pieces 1 _c_a_r_r_o_t 1 _o_n_i_o_n 2 Tbsp _b_u_t_t_e_r optional: _1 _l_e_e_k 1 _s_t_a_l_k _c_e_l_e_r_y 1 tsp _s_a_l_t (omit if use canned beef consomme') 1/4 tsp _w_h_i_t_e _p_e_p_p_e_r 4 Tbsp _f_l_o_u_r 4 Tbsp _C_o_g_n_a_c or _c_a_l_v_a_d_o_s 3 cups _m_a_r_i_n_a_d_e and more _r_e_d _w_i_n_e if needed to make 3 cups _c_a_n_n_e_d _b_e_e_f _c_o_n_s_o_m_m_e_' _w_i_t_h _g_e_l_a_t_i_n or _b_e_e_f _s_t_o_c_k, as needed to just cover meat and vegetables 2 cloves _g_a_r_l_i_c_, crushed 1 Tbsp _t_o_m_a_t_o _p_a_s_t_e _b_o_u_q_u_e_t _g_a_r_n_i (1 tsp ground thyme, 2 bay leaves, several sprigs parsley) _b_a_c_o_n _r_i_n_d_, from bacon chunk, if available; optional optional: _2 _c_l_o_v_e_s pinch _m_a_r_j_o_r_a_m 8 _b_l_a_c_k _p_e_p_p_e_r_c_o_r_n_s 2 Aug 2005 14 BEEF-BOURGUIGNON(M) Rupley Family Cookbook (9/3/97) BEEF-BOURGUIGNON(M) 20 _s_m_a_l_l _w_h_i_t_e _o_n_i_o_n_s_, or more 20 _m_u_s_h_r_o_o_m _c_a_p_s_, or more _b_e_u_r_r_e _m_a_n_i_e_' _p_a_r_s_l_e_y _s_p_r_i_g_s_, to decorate PPRROOCCEEDDUURREE (1) Heat oven to 450 F. (2) Optionally, marinate beef in red wine with bay leaf, onions, cloves, and garlic, for several hours. (3) Simmer bacon lardons, and rind if available, for 10 minutes in 1-1/2 qt boiling water. Drain and dry with paper towels. (4) In skillet, saute' lardons in butter at medium heat, @6, for 5-10 minutes, until lightly browned. Remove lardons with slotted spoon and set aside. (5) Remove meat from marinade and dry with paper towels. Reserve marinade. In skillet, add cooking oil, and at high heat, @8+, brown beef a few pieces at a time. Set aside with bacon. (6) Slice coarsely the carrot, onion, and optionally the leek and celery. In casserole, brown the vegetables in butter at medium high heat, @7-8, about 20 minutes. When done, remove vegetables from the casserole and set aside, and pour out the oil. (7) Return browned beef to the casserole. Sprinkle on the salt and pepper, sprinkle on the flour, and toss to cover. In 450 F oven, brown 4 minutes, toss again, brown another 4 minutes. Remove casserole. Reduce heat to 325 F. (8) Pour Cognac or calvados over meat and ignite. (9) Return vegetables and bacon to the casserole. Return the marinade (if used) to the casserole and add wine to 3 cups total. Add beef broth or stock to just cover meat and veg- etables. Add spices. Stir. Bring to simmer on top of stove. Place in lower third of 325 F oven. Adjust heat for slow simmer (275 F). Cook until meat is done when a fork pierces it easily (from 1 hour for tender meat to 4 hours for a poorer cut). (10) While dish is cooking, prepare the white onions, brown- braised in stock (ONIONS-BRAIS-BR), and the mushroom caps, saute'ed in butter (MUSHROOMS-SAUTE). (11) When meat done, remove meat and bacon to a bowl. Strain and degrease the braising liquid. In a sauce pan, bring the sauce to a simmer. If it is too thin, reduce it until it coats a spoon lightly, or whisk in portions of _b_e_u_r_r_e _m_a_n_i_e_'. If the sauce is too thick, add stock. There should be at least 2-1/2 cups of sauce. Adjust seasoning. 2 Aug 2005 15 BEEF-BOURGUIGNON(M) Rupley Family Cookbook (9/3/97) BEEF-BOURGUIGNON(M) (12) Clean the casserole, if necessary. Return meat to it, and distribute onions and mushrooms over the meat. Pour the sauce over meat and garnish. Simmer for several minutes, on the stove, to heat the meat and vegetables. Baste as neces- sary. (13) Serve in the casserole, or arrange on a platter with potatoes (or rice or noodles). Decorate with parsley sprigs. Serve a goodly portion of the sauce separately in a boat. For later serving, let cool, cover and refrigerate. Reheat by simmering for 10 minutes on the stove, basting as needed. Alternatively, reheat at 325 F in the oven for 45 minutes, or as long as may be necessary. NNOOTTEESS Consider using twice the amount of vegetables if use beef broth or con- somme' rather than stock. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: straightforward but complex. _T_i_m_e_: at least 4 hours flat out, including cooking of the garnishes. 2 Aug 2005 16 BEEF-CRND-HASH1(M) Rupley Family Cookbook (10/19/95) BEEF-CRND-HASH1(M) CCOORRNNEEDD BBEEEEFF HHAASSHH -- II BEEF-CRND-HASH1 - corned beef hash, ingredients ground and baked Garnish with poached or fried eggs. Serve with cole slaw or sour-cream cucumbers, and with ketchup or chili sauce. From NYT, page 117. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) _s_h_a_l_l_o_w _b_u_t_t_e_r_e_d _9_x_1_2 _i_n_c_h _b_a_k_i_n_g _d_i_s_h _f_o_o_d _g_r_i_n_d_e_r_, set up with finest knife _h_o_t _s_e_r_v_i_n_g _p_l_a_t_e_, optional 1 lb _c_o_o_k_e_d _c_o_r_n_e_d _b_e_e_f_, about 2 cups 3 to 4 _c_o_o_k_e_d _m_e_d_i_u_m _p_o_t_a_t_o_e_s_, about 3 cups 1 _s_m_a_l_l _o_n_i_o_n 1/2 _l_a_r_g_e _g_r_e_e_n _p_e_p_p_e_r 1 _s_m_a_l_l _s_t_a_l_k _c_e_l_e_r_y 1 or 2 _s_p_r_i_g_s _p_a_r_s_l_e_y 1/2 tsp _s_a_l_t 1/2 tsp _p_e_p_p_e_r pinch _g_i_n_g_e_r_, optional pinch _a_l_l_s_p_i_c_e_, optional PPRROOCCEEDDUURREE (1) Preheat oven to hot, 425 F. (2) Chop all ingredients coarsely, mix well, add the seasonings, and grind in a food grinder, using the finest knife. (3) Turn hash into the buttered baking dish. Bake until the crust is brown, 20 to 25 minutes. To brown the top, it may be necessary to place it under the broiler for 5 minutes. Serve from the baking dish, or fold as you would an omelet and transfer to a hot serving plate. Garnish with poached or fried eggs. NNOOTTEESS Grinding the ingredients gives a smooth hash with a texture like mashed potatoes, which is not pleasing. RRaattiinngg NOT RECOMMENDED. _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1/2 hour to point of baking. 2 Aug 2005 17 BEEF-CRND-HASH2(M) Rupley Family Cookbook (10/19/95) BEEF-CRND-HASH2(M) CCOORRNNEEDD BBEEEEFF HHAASSHH -- IIII BEEF-CRND-HASH2 - corned beef hash, ingredients chopped and pan fried Garnish with poached or fried eggs. Serve with cole slaw. and with ketchup or chili sauce. From JB, page 251; JOY64, page 234. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) _1_0_- _o_r _1_2_-_i_n_c_h _h_e_a_v_y _s_k_i_l_l_e_t _m_e_t_a_l _s_p_a_t_u_l_a _h_o_t _s_e_r_v_i_n_g _p_l_a_t_e 1 lb _c_o_o_k_e_d _c_o_r_n_e_d _b_e_e_f_, about 2 cups 3 _c_o_o_k_e_d _m_e_d_i_u_m _p_o_t_a_t_o_e_s_, about 2 cups 1 _s_m_a_l_l _o_n_i_o_n 1/2 _l_a_r_g_e _g_r_e_e_n _p_e_p_p_e_r_, optional 1 _s_m_a_l_l _s_t_a_l_k _c_e_l_e_r_y_, optional 1 or 2 _s_p_r_i_g_s _p_a_r_s_l_e_y_, optional 1/2 tsp _s_a_l_t 1/2 tsp _p_e_p_p_e_r pinch _g_i_n_g_e_r pinch _a_l_l_s_p_i_c_e 4 Tbsp _b_u_t_t_e_r_, _c_o_o_k_i_n_g _o_i_l_, or _b_e_e_f _f_a_t _h_e_a_v_y _c_r_e_a_m_, _s_t_o_c_k_, _b_o_u_i_l_l_o_n_, or _w_a_t_e_r, about 5 Tbsp _m_i_n_c_e_d _p_a_r_s_l_e_y_, optional as garnish PPRROOCCEEDDUURREE (1) Chop the corned beef coarsely. Chop the cooked potatoes, the onion, and if used the optional items, the half pepper, cel- ery, and parsley. Combine all together and mix in the sea- sonings. (2) Heat the cooking fat in the skillet, @5. Add the hash. Let it cook at relatively high heat (@8) for 5 to 10 minutes. Mix it well with a fork or cooking spoon during this time. (3) Press the hash down with a metal spatula. Add the 5 table- spoons of liquid, or a bit less. After the liquid boils, reduce heat to @4-5, and let cook dry. This should give a nice crust to the hash. Watch to avoid excess crusting, i.e., scorching. The cooking time is about 1 hour. (4) If you like, dot the top with butter and run under the broiler for a few minutes to brown, and serve in the skillet. Or more simply, invert over a serving platter larger than the skillet, scrape any scorch onto the top of the hash, and form the hash into a pleasing shape. Garnish with poached or fried eggs, and optionally some minced parsley. NNOOTTEESS A 10-inch skillet may be better than a 12-inch. This recipe fills a 12-inch skillet to less than 1 inch depth. Alternatively, scale up the recipe to 1-1/2 lbs corned beef. 2 Aug 2005 18 BEEF-CRND-HASH2(M) Rupley Family Cookbook (10/19/95) BEEF-CRND-HASH2(M) Long cooking, to obtain a crust, has the danger of scorching even at low heat. But the scorch is tasty and thus, as unavoidable, recom- mended. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy, except for scorching apparently unavoidably associ- ated with the long cooking. _T_i_m_e_: 1/2 hour preparation (steps 1-3), then 1 hour unattended cooking. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 19 BEEF-FLAMANDE1(M) Rupley Family Cookbook (10/16/95) BEEF-FLAMANDE1(M) CCAARRBBOONNNNAADDEESS DDEE BBOOEEUUFF AA`` LLAA FFLLAAMMAANNDDEE -- II BEEF-FLAMANDE1 - _c_a_r_b_o_n_n_a_d_e_s _d_e _b_o_e_u_f _a_` _l_a _f_l_a_m_a_n_d_e, slices of beef and onions braised in beer A Belgian dish deserving its fame. Serve with buttered wide egg noodles, parslied potatoes, etc. From JC, page 317. IINNGGRREEDDIIEENNTTSS ((66 sseerrvviinnggss)) _f_i_r_e_p_r_o_o_f _c_a_s_s_e_r_o_l_e_, 9 to 10 inches by 3-1/2 inches deep _h_e_a_v_y _s_k_i_l_l_e_t 3 lb _l_e_a_n _b_e_e_f_, chuck or rump or sirloin, in 1/2x2x4 inch slices 2 to 3 Tbsp _f_a_t_, good cooking oil or rendered fresh pork fat 1-1/2 lb _o_n_i_o_n_s_, sliced (6 cups) _s_a_l_t _a_n_d _p_e_p_p_e_r 4 _g_a_r_l_i_c _c_l_o_v_e_s_, mashed 1 cup _s_t_r_o_n_g _b_e_e_f _s_t_o_c_k or canned beef bouillon 2 to 3 cups _l_i_g_h_t _P_i_l_s_n_e_r _b_e_e_r 2 Tbsp _l_i_g_h_t _b_r_o_w_n _s_u_g_a_r 1 _l_a_r_g_e _h_e_r_b _b_o_u_q_u_e_t_: 6 parsley sprigs, 1 bay leaf, and 1/2 tsp thyme tied in cheesecloth 1-1/2 Tbsp _a_r_r_o_w_r_o_o_t _o_r _c_o_r_n_s_t_a_r_c_h 2 Tbsp _w_i_n_e _v_i_n_e_g_a_r _p_a_r_s_l_e_y _s_p_r_i_g_s _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r PPRROOCCEEDDUURREE (1) Preheat oven to 325 F. (2) Cut beef into slices 1/2 inch thick by 2 by 4 inches. Dry with paper towels. Put 1/16th inch layer of fat or cooking oil into skillet and heat to almost smoking (@9). Brown beef slices very quickly and lightly, perhaps no more than a minute per side, a few at a time. Set them aside. (3) Reduce heat to moderate or a bit above(@6) and add more oil if needed. Brown onions lightly for about 10 minutes, stir- ring frequently. (4) Remove onions from heat, season with salt and pepper, and stir in garlic. (5) Arrange half the browned beef in the casserole, season lightly with salt and pepper, and spread half the onions over the layer. Repeat with the remaining beef and onions. (6) Heat the stock or bouillon in the browning skillet, scraping up the coagulated juices, and pour it over the meat in the 2 Aug 2005 20 BEEF-FLAMANDE1(M) Rupley Family Cookbook (10/16/95) BEEF-FLAMANDE1(M) casserole. Add enough beer to barely cover meat. Stir in the brown sugar. Bury the herb bouquet among the meat slices. Bring casserole to a simmer on the stove. Cover the casserole and place it in lower third of preheated oven. Regulate heat (275 F) so liquid simmers slowly for 2-1/2 hours. (7) Remove herb bouquet. Drain cooking liquid from casserole and degrease. Blend arrowroot or cornstarch with the wine vine- gar. In saucepan, beat starch and vinegar mixture into cook- ing liquid. Simmer for 3 to 4 minutes. Carefully correct the seasoning. There should be 2 cups of sauce. Pour sauce back over meat. (8) When ready to serve, simmer covered casserole slowly for 4 to 5 minutes, until meat is thoroughly heated. Arrange meat on hot serving platter, spoon sauce over it, surround with noo- dles or potatoes, and decorate with parsley sprigs. NNOOTTEESS Dish can be prepared ahead of time. In case it is to be refrigerated and reheated, perhaps stop braising after 2 hours. There may be a problem with overdone (too dry) meat. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 hour total for initial preparation and final saucing. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 21 BEEF-FLAMANDE2(M) Rupley Family Cookbook (2/17/99) BEEF-FLAMANDE2(M) CCAARRBBOONNNNAADDEESS DDEE BBOOEEUUFF AA`` LLAA FFLLAAMMAANNDDEE -- IIII BEEF-FLAMANDE2 - _c_a_r_b_o_n_n_a_d_e_s _d_e _b_o_e_u_f _a_` _l_a _f_l_a_m_a_n_d_e, slices of beef and onions braised in beer A Belgian dish deserving its fame, here perhaps close to the _N_o_r_d_-_P_a_s_- _d_e_-_C_a_l_a_i_s standard. A slow-cooking dish. Serve with buttered wide egg noodles, parslied potatoes, etc. From _L_'_i_n_v_e_n_t_a_i_r_e _d_u _p_a_t_r_i_m_o_i_n_e _c_u_l_i_n_a_i_r_e _d_e _l_a _F_r_a_n_c_e_. _C_u_i_s_i_n_e _d_u _N_o_r_d_-_P_a_s_-_d_e_-_C_a_l_a_i_s, 1994, as cited in a posting to _f_r_._r_e_c_._c_u_i_s_i_n_e, 12/11/1998, by r.gagnaux@mail.tic.ch (Rene Gagnaux). Modified slightly. IINNGGRREEDDIIEENNTTSS ((88 sseerrvviinnggss)) _f_i_r_e_p_r_o_o_f _c_a_s_s_e_r_o_l_e_, 6 quart _l_a_r_g_e _h_e_a_v_y _s_k_i_l_l_e_t _r_o_u_n_d _o_f _w_a_x _p_a_p_e_r_, cut to size of casserole _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r 4-1/2 lb _l_e_a_n _b_e_e_f_, chuck, rump, sirloin, top round, eye of round, etc. (_l_e_s _b_a_s_s_e_s_-_c_o_t_e_s_, _l_a _t_r_a_n_c_h_e_, _l_e _p_a_l_l_e_r_o_n); in 1/4-inch slices, cut perpendicular to the fibers 2 to 3 Tbsp _g_o_o_d _c_o_o_k_i_n_g _o_i_l_, _l_a_r_d_, or _r_e_n_d_e_r_e_d _f_r_e_s_h _p_o_r_k _f_a_t; used in small portions 1-1/2--2 lb _o_n_i_o_n_s_, diced small or thinly sliced (weight after prep; 3 large onions, 6 cups; or use more: 2.5-3 lb, 7 cups) 2 Tbsp _o_l_i_v_e _o_i_l 4 Tbsp _d_a_r_k _b_r_o_w_n _s_u_g_a_r 4 Tbsp _w_i_n_e _v_i_n_e_g_a_r 6 _g_a_r_l_i_c _c_l_o_v_e_s_, chopped and mashed _s_a_l_t_, _p_e_p_p_e_r_, to taste (1/4-1/2 tsp salt, 20 grinds black pepper, 1/4 tsp white pepper) 1 _l_a_r_g_e _h_e_r_b _b_o_u_q_u_e_t_: 12 parsley sprigs, 1-2 stalks celery, green part of 1 leek, all tied with dental floss, and 1/2 tsp ground bay leaf, and 1/2 tsp thyme _s_a_l_t_, _p_e_p_p_e_r 2 Tbsp _b_u_t_t_e_r 3 Tbsp _f_l_o_u_r 1/4 cup _g_i_n 1 qt _l_i_g_h_t _P_i_l_s_n_e_r _b_e_e_r 2 cups _b_r_o_w_n _v_e_a_l _s_t_o_c_k (3-4 oz _g_l_a_c_e _d_e _v_i_a_n_d_e and hot water) 6 _l_a_r_g_e _c_a_r_r_o_t_s_, peeled and cut in half lengthwise and then crosswise _w_h_i_t_e _b_r_e_a_d_, thinly sliced and spread lightly with _m_u_s_t_a_r_d on both sides. 1-1/2 Tbsp _a_r_r_o_w_r_o_o_t or _c_o_r_n_s_t_a_r_c_h, blended with 2 Tbsp _w_a_t_e_r 2 Aug 2005 22 BEEF-FLAMANDE2(M) Rupley Family Cookbook (2/17/99) BEEF-FLAMANDE2(M) _p_a_r_s_l_e_y _s_p_r_i_g_s PPRROOCCEEDDUURREE (1) Preheat oven to 350 F. (2) Cut beef perpendicular to the fiber into 1/4-inch slices, up to 2 by 4 inches in area. Dry with paper towels. Put a small amount of cooking oil or fat into the skillet and bring to almost smoking at high heat (@10). Brown beef slices very quickly and lightly, perhaps no more than a minute per side, 2 or 3 slices at a time. Set them aside when done. Use more cooking oil or fat as needed, in small quantities. When all meat is browned, discard the cooking oil. (3) Reduce heat to medium (@5) and add 2 Tbsp oil and the onions to the pan. Cook covered for 10 to 12 minutes, stirring fre- quently. The onions may be slightly golden. Add the brown sugar and the vinegar. Stir on heat for several minutes. Remove onions from heat, season with salt and pepper, and stir in garlic. (4) Arrange the _b_o_u_q_u_e_t _g_a_r_n_i in the center of the casserole. Place a layer of meat around the _b_o_u_q_u_e_t _g_a_r_n_i, season lightly with salt and pepper, cover with a layer of onions. Repeat with remaining beef and onions. Add any juices from cooking of the onions and from the beef. (5) Heat the pan to medium (@5) and melt the butter. Add the flour and cook with stirring to make a _r_o_u_x. Add the gin, warm briefly, and flame. Add the beer and reduce 5 minutes at high heat. Add the veal stock and heat briefly. Add liq- uid to casserole. The liquid should thoroughly cover the meat and onions. Add hot water if it does not. (6) Place on top the thin slices of white bread, spread lightly with mustard on both sides. Cover with the round of wax paper. (7) Bring casserole to a simmer on the stove. Cover the casse- role and place it in lower third of preheated oven. Regulate heat (275 F) so liquid simmers slowly for 2-3 hours. (8) At half the cooking time, check the liquid level and add more beer or water if needed. Also, on top of the bread, add the carrots cut in half and then half. (9) When the meat is done, remove herb bouquet. Check whether the cooking liquid needs to be degreased or thickened. If so, drain cooking liquid from casserole, degrease if neces- sary, and thicken in the skillet by beating in arrowroot or cornstarch blended with water and then simmering for 3 to 4 minutes. Carefully correct the seasoning. There should be at least 3 cups of sauce. Pour sauce back over meat. (8) When ready to serve, simmer covered casserole slowly for 4 to 5 minutes, until meat is thoroughly heated. Arrange meat and vegetables on hot serving platter, spoon sauce over it, sur- round with noodles or potatoes, and decorate with parsley sprigs. 2 Aug 2005 23 BEEF-FLAMANDE2(M) Rupley Family Cookbook (2/17/99) BEEF-FLAMANDE2(M) NNOOTTEESS Dish can be prepared ahead of time. In case it is to be refrigerated and reheated, perhaps stop braising after 2 hours. There may be a problem with overdone (too dry) meat. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1-1/2 hour total for initial preparation and final saucing. 2 Aug 2005 24 BEEF-HAMBURGER(M) Rupley Family Cookbook (10/21/95) BEEF-HAMBURGER(M) GGRROOUUNNDD BBEEEEFF HHAAMMBBUURRGGEERRSS BEEF-HAMBURGER - ground beef hamburgers with onions and herbs, saute'ed or grilled _B_i_f_t_e_c_k _h_a_c_h_e_' _a_` _l_a _l_y_o_n_n_a_i_s_e_. Sauce with degreased pan juices, wine and butter, or with any of a num- ber of butters (parsley, garlic, etc.) or sauces (robert, made`re, etc.; see recipe SAUCE-STEAK). Garnish with onion rings, mushrooms, etc. Same preparation of meat and spices can be grilled rather than saute'ed. From JC, page 301; JB, page 253-4. IINNGGRREEDDIIEENNTTSS ((66 hhaammbbuurrggeerrss)) 1 or 2 _h_e_a_v_y _s_k_i_l_l_e_t_s_, large enough to hold the patties easily in one layer _m_i_x_i_n_g _b_o_w_l and _w_o_o_d_e_n _s_p_o_o_n or _s_p_a_t_u_l_a _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r 1-1/2 lb _l_e_a_n_e_s_t _g_r_o_u_n_d _b_e_e_f (chuck, neck, shank, flank, etc.) 2 Tbsp _f_a_t_, OPTIONAL; softened butter, ground beef suet, beef mar- row, or fresh pork fat; omit fat if beef not essentially fat free 3/4 tsp _s_a_l_t_, or much less for Ila 1/8 tsp _p_e_p_p_e_r 1/8 tsp _t_h_y_m_e 1 _e_g_g_, OPTIONAL 1-1/2 cup _f_l_o_u_r_, OPTIONAL 1/4 cup _m_i_n_c_e_d _y_e_l_l_o_w _o_n_i_o_n_s 1/4 cup _m_i_n_c_e_d _c_e_l_e_r_y 2 Tbsp _b_u_t_t_e_r _c_o_o_k_i_n_g _o_i_l_, 1 tsp, or sufficient to film the bottom of the skillet 1/2 cup _b_e_e_f _s_t_o_c_k_, _c_a_n_n_e_d _b_e_e_f _b_o_u_i_l_l_o_n_, _d_r_y _w_h_i_t_e _w_i_n_e _o_r _v_e_r_m_o_u_t_h_, _r_e_d _w_i_n_e_, or _1_/_4 _c_u_p _w_a_t_e_r dash _c_o_g_n_a_c_, or more; OPTIONAL 2 to 3 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Optionally, cook the onions and celery slowly (@3-4) in 2 tablespoons butter for about 10 minutes until tender but not browned. (2) Put the onions and celery, the beef, the seasonings, and optionally, the egg and the butter or fat, into the mixing bowl. Blend thoroughly. Correct seasoning. Form into six patties 3/4 inch thick. Cover with wax paper and refrigerate until use. (3) Optionally, just before saute'ing, roll the patties lightly in the flour, and shake off excess flour. 2 Aug 2005 25 BEEF-HAMBURGER(M) Rupley Family Cookbook (10/21/95) BEEF-HAMBURGER(M) (4) Place the minimal amount of cooking oil in the skillet and set over high heat (@8-9; reduce after sear). Optionally, sear the meat quickly on both sides. Saute' the patties for 2 minutes, 3 minutes, or more on each side, depending on whether want rare, medium, or well done: 4-1/2 minutes cook- ing per side should give well done for a 3/4-inch thick pat- tie. When done, arrange hamburgers on the hot serving plat- ter and keep warm. () Degrease the cooking juices, if necessary. Add the stock, wine, or other liquid. Boil it down rapidly, scraping up coagulated pan juices, until it has reduced almost to a syrup. Optionally, near the end of the reduction, add the cognac, and flame it if more than a dash was added. Off heat, swirl in the butter by half-tablespoons until it is absorbed. Pour the sauce over the hamburgers and serve, gar- nished as desired. NNOOTTEESS For grilled hamburger, prepare patties as above, except do not include the optional items (fat, egg, and flour dusting) and perhaps do not saute'e the onions and celery. The timing for pan cooking is somewhat too short to about right for grilling over high heat. If the meat is grilled, one may want to prepare separately a sauce, or to make a good-sized serving of mushrooms or onions as a condiment. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: about 30 minutes. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 26 BEEF-STEW-DUMPL(M) Rupley Family Cookbook (10/16/95) BEEF-STEW-DUMPL(M) BBEEEEFF SSTTEEWW WWIITTHH VVEEGGEETTAABBLLEESS AANNDD DDUUMMPPLLIINNGGSS BEEF-STEW-DUMPL - beef stew with vegetables and dumplings A good party dish: reheatable; all-in-one-dish meal. The dumplings are optional, but recommended. Adapted from DELIN, page 236; and JOY44, page 315. IINNGGRREEDDIIEENNTTSS ((66 sseerrvviinnggss,, 33 qquuaarrttss)) _6 _q_t _c_a_s_s_e_r_o_l_e (large size needed to accommodate dumplings) _l_a_r_g_e _h_e_a_v_y _s_k_i_l_l_e_t 1/2 lb _b_a_c_o_n_, thick slices cut into pieces 2 inch long by 1/2 inch wide 2 Tbsp _g_o_o_d _c_o_o_k_i_n_g _o_i_l 2 lb _c_h_u_c_k_, cut into 1-1/2 inch cubes 1/4 cup _f_l_o_u_r 1-1/2 tsp _s_a_l_t 1/2 tsp _p_a_p_r_i_k_a 2 cups _d_i_c_e_d _o_n_i_o_n_, (1+ large onion diced in large 3/4 inch pieces) 2 Tbsp _s_u_g_a_r 3 _b_a_y _l_e_a_v_e_s 28 oz can _w_h_o_l_e _p_e_e_l_e_d _t_o_m_a_t_o_e_s 1 cup _w_a_t_e_r_, or more, as needed 1-1/2 cups _d_i_c_e_d _p_o_t_a_t_o_e_s (1 large potato, diced in large pieces by quartering lengthwise, then cutting each length into quar- ters) 1 cup _d_i_c_e_d _t_u_r_n_i_p_s (1 turnip diced in 1/4 inch pieces) 1-1/2 cups _s_l_i_c_e_d _c_a_r_r_o_t_s (4 small carrots sliced lengthwise, then sliced crosswise) 1-1/2 cups _s_l_i_c_e_d _s_t_r_i_n_g _b_e_a_n_s_, French sliced into 1-1/2 inch sections _s_a_l_t _a_n_d _p_e_p_p_e_r _t_h_i_n _f_l_o_u_r_-_w_a_t_e_r _p_a_s_t_e _w_a_t_e_r OPTIONAL _d_u_m_p_l_i_n_g _b_a_t_t_e_r_, made as in recipe DUMPLING-PARSLE PPRROOCCEEDDUURREE (1) Dredge meat with flour mixed with salt and paprika. (2) Add cooking oil and bacon to skillet and fry bacon under mod- erate heat (@5-6) to done but _n_o_t crisp. Drain fat from bacon, and add bacon to casserole. (3) Brown floured meat in bacon grease, supplemented as needed with cooking oil, under moderately high heat (@8). Brown in batches, with meat cubes well separated in the skillet. Turn meat carefully with tongs, to brown well on all sides. Remove pieces when done to casserole. 2 Aug 2005 27 BEEF-STEW-DUMPL(M) Rupley Family Cookbook (10/16/95) BEEF-STEW-DUMPL(M) (4) Brown onions in remaining grease at more moderate heat (@6). Sprinkle sugar over onions when nearly done, to caramelize. Drain grease from onions (slotted spoon), and add them to casserole. Pour off grease from skillet, add cup of water, and heat with stirring to dissolve pan scrapings. Reserve liquid for use in next step. (5) Add bay leaves to casserole. Add canned tomatoes with juice. Add 1 cup water, including liquid from previous step, or more as needed to just cover meat. Bring rapidly to simmer (@5-6). Simmer covered on the stove top for 2 hours. IMPOR- TANT: reduce heat first to @3, then to @2 and @1, as needed to keep stew barely simmering (a vigorous simmer or a boil will toughen the meat). (6) About 1-1/2 hour before the stew is done, add string beans and carrots, and stir. About 45 minutes before the stew is done, add potatoes and turnips, and stir. (7) Skim off grease if necessary. Adjust seasoning to taste with salt and pepper. Check cooking liquid for thickness. Add water if too thick, or thicken by stirring in flour-water paste (beware!). (8) OPTIONAL. Form dumplings with a spoon to desired size and add them so that they stay on top of stew. The dumplings should be spaced 2 to 3 inches apart, since they swell as they cook. Add the dumplings 20 minutes before the stew is done, and do not lift the cover until then. There may be advantage in preparing the dumplings in a sepa- rate pan, particularly if the stew pot is nearly full. (9) The stew should be served in the casserole soon after the dumplings are done. If no dumplings, then the dish holds well in a warming oven or with reheating on stove top. NNOOTTEESS To reduce to cooking time of the vegetables, blanch them, or pre-cook them and add just before serving. Be careful to watch the stew and not let it get above a low simmer. Dish reheats well, except for the (optional) dumplings. The stew could be brought to the point of adding the vegetables and then stored, to be finished by bringing to a simmer and then completing steps 7-9 just before the meal. The sauce is best, IMHO, if not too thick. Thus, beware of adding flour-water paste to thicken. The 45 minutes cooking time for the vegetables is a minimum, giving crisp vegetables. Other selections of vegetables are possible. Be careful not to add so many vegetables that the meat is lost. The amount of potatoes plus turnips is the maximum recommended and may be reduced for a more meaty dish. The turnip flavor is strong. If not to taste, reduce amount of turnips 2 Aug 2005 28 BEEF-STEW-DUMPL(M) Rupley Family Cookbook (10/16/95) BEEF-STEW-DUMPL(M) to half or eliminate turnips entirely. Additional spices might be added at the start of the simmer: 2 cloves garlic, 1 teaspoon thyme, basil, some sprigs of parsley, a stalk of celery, etc. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: some judgement required re (1) thickness of sauce, (2) tim- ing of dumplings to finish at time of meal, (3) monitoring of the cook- ing so the burner temperature can be adjusted to give a low simmer, and (4) cooking time of the vegetables. _T_i_m_e_: 1-hour preparation to start of simmer in step (5); another half-hour preparation for the vegeta- bles; and the cooking must be monitored. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 29 BISCUIT-QUICK(B) Rupley Family Cookbook (11/24/95) BISCUIT-QUICK(B) BBAAKKIINNGG PPOOWWDDEERR BBIISSCCUUIITTSS BISCUIT-QUICK - baking powder biscuits From Kitchen Aid manual (F-9413H/K487), page 32; NYT, page 478; JB, page 60; JOY, page 583. IINNGGRREEDDIIEENNTTSS ((1122 bbiissccuuiittss)) _e_l_e_c_t_r_i_c _m_i_x_e_r_, with flat beater heat and mixing bowl _b_a_k_i_n_g _s_h_e_e_t_, buttered 2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1 tsp _s_a_l_t 4 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1/3 cup _s_h_o_r_t_e_n_i_n_g 2/3 cup _m_i_l_k PPRROOCCEEDDUURREE (1) Preheat oven to 450 F. All ingredients should be at room temperature. (2) Sift flour, salt, and baking powder into bowl. Cut shorten- ing into 4 or 5 pieces and drop into bowl. Cut in shortening (KAB @stir), about 1 minute. Stop and scrape bowl. Add milk all at once and mix (KAB @stir) until dough clings to beater. Avoid overbeating. (3) Turn dough onto lightly floured board and knead for 1/2 minute, until smooth. Pat or roll dough to 1/2 inch thick- ness, for fluffy biscuits, or to 1/4 inch for crunchy bis- cuits. Cut into 2 inch rounds or squares. Place on greased baking sheet. Brush tops of biscuits with melted butter, or for a richer biscuit, dip in melted butter before placing on the baking sheet. (4) Bake at 450 F for 12 to 15 minutes, or until lightly browned and done. Serve hot. NNOOTTEESS _C_h_e_e_s_e _b_i_s_c_u_i_t_s_: Cut 1/2 cup grated sharp American cheese into the flour-fat mixture. _H_a_m _o_r _b_a_c_o_n _b_i_s_c_u_i_t_s_: Cut 2/3 cup ground cooked ham or six slices bacon, cooked, and crumbled, into the flour-fat mixture. _H_e_r_b_e_d _b_i_s_c_u_i_t_s_: Cut 2 Tbsp each chopped chives and pimiento and 1 Tbsp chopped parsley into the flour-fat mixture. _O_r_a_n_g_e _b_i_s_c_u_i_t_s_: Cut 2 Tbsp grated orange rind into the flour-fat mix- ture. Top each biscuit with a cube of sugar dipped in orange juice. _M_a_r_m_a_l_a_d_e _b_i_s_c_u_i_t_s_: Top each biscuit before baking with a dap of orange marmalade. _F_l_u_f_f_y _b_i_s_c_u_i_t_s_: Substitute light cream for milk. Roll dough to 3/4 inch thickness. Dip biscuit in melted butter before baking. _P_u_n_g_e_n_t _b_i_s_c_u_i_t_s_: Saute' (@3) until just soft 2/3 cup finely chopped onion in 6 Tbsp butter. Season with salt and pepper. Add 3 Tbsp pars- ley to flour-fat mixture as prepare biscuit dough. Roll the dough out 2 Aug 2005 30 BISCUIT-QUICK(B) Rupley Family Cookbook (11/24/95) BISCUIT-QUICK(B) very thin. Cut in any shape. Before baking, top each biscuit with a bit of the saute'ed onion. _`_R_i_s_s_o_l_e_s_'_: Pat or roll the dough to give two thin squares. Put between the layers: fresh fruit, ground cooked meat, raisins, nuts, dates, etc. Cut into squares and bake as above. _D_r_o_p _b_i_s_c_u_i_t_s_: Increase volume of milk to 1 cup. Drop dough by spoon- ful onto ungreased baking sheet. Bake as above. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: ? _T_i_m_e_: ? 2 Aug 2005 31 BISCUIT-SCONE(B) Rupley Family Cookbook (11/24/95) BISCUIT-SCONE(B) TTEEAA SSCCOONNEESS BISCUIT-SCONE - tea scones From NYT, page 478. IINNGGRREEDDIIEENNTTSS ((1166 ssccoonneess)) _e_l_e_c_t_r_i_c _m_i_x_e_r_, with flat beater heat and mixing bowl _b_a_k_i_n_g _s_h_e_e_t_, buttered 2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 2 Tbsp _s_u_g_a_r 1/2 tsp _s_a_l_t 4 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1/3 cup _b_u_t_t_e_r 1 _e_g_g_, beaten 2/3 cup _m_i_l_k_, with more if needed to obtain a soft dough PPRROOCCEEDDUURREE (1) Preheat oven to 450 F. All ingredients and mixing bowl and beater should be chilled, so the butter does not melt. (2) Sift flour, sugar, salt, and baking powder into bowl. Chill it bowl with ingredients and the beater. Cut butter (frozen) into small pieces (1/4 inch size) and drop into bowl. Cut in fat (KAB @stir-2), about 1 minute. Stop and scrape bowl. Add beaten egg and milk all at once and mix (KAB @stir) until dough clings to beater. Add more milk if needed to make a soft dough. Avoid overbeating. (3) Turn dough onto lightly floured board and knead for 1/2 minute, until smooth. Cut the dough in half. Make two 1/2 inch thick cushions, then cut each cushion into 8 wedges, like a pie. Or cut 1/2 inch thick dough into 2 inch rounds or squares. Place each piece on greased baking sheet, sepa- rated from other pieces. Optionally, glaze with lightly beaten egg. (4) Bake at 425 F for 12 minutes, or until deep golden brown and done. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: ? _T_i_m_e_: ? 2 Aug 2005 32 CABBAGE-RED-BRA(V) Rupley Family Cookbook (10/15/95) CABBAGE-RED-BRA(V) BBRRAAIISSEEDD RREEDD CCAABBBBAAGGEE CABBAGE-RED-BRA - braised red cabbage with red wine and chestnuts _C_h_o_u _r_o_u_g_e _a_` _l_a _l_i_m_o_u_s_i_n_e_. Red cabbage braised for five hours with red wine and chestnuts. Long cooking time but easy preparation. Browned marinated pork roast or pork chops, or browned chicken, may be added to cook along with the cabbage over the last 1 or 2 hours, adding additional flavor to the dish. Serve with buttered wide egg noodles, parslied potatoes, garlic mashed potatoes, sauteed potatoes, etc. From JC, page 496. IINNGGRREEDDIIEENNTTSS ((66 sseerrvviinnggss)) _5_- _t_o _6_-_q_t _c_o_v_e_r_e_d _f_i_r_e_p_r_o_o_f _c_a_s_s_e_r_o_l_e 1/4 lb _b_a_c_o_n 1/2 cup _c_a_r_r_o_t_s_, thinly sliced 1 cup _o_n_i_o_n_s_, sliced 3 Tbsp _f_a_t (butter, rendered fresh pork fat or goose fat) 2 lb _r_e_d _c_a_b_b_a_g_e _l_e_a_v_e_s_, cut into 1/2 inch slices 2 cups _t_a_r_t _a_p_p_l_e_s_, diced 2 _g_a_r_l_i_c _c_l_o_v_e_s _, mashed 1/4 tsp _g_r_o_u_n_d _b_a_y _l_e_a_f 1/8 tsp _g_r_o_u_n_d _c_l_o_v_e 1/8 tsp _g_r_o_u_n_d _n_u_t_m_e_g 1/2 tsp _s_a_l_t 1/8 tsp _p_e_p_p_e_r 2 cups _g_o_o_d _y_o_u_n_g _r_e_d _w_i_n_e_, Bordeaux, Macon, or Chianti 2 cups _b_r_o_w_n _s_t_o_c_k _o_r _c_a_n_n_e_d _b_e_e_f _b_o_u_i_l_l_o_n 24 _c_h_e_s_t_n_u_t_s_, peeled _s_a_l_t _a_n_d _p_e_p_p_e_r 4 or 5 _s_p_r_i_g_s _o_f _p_a_r_s_l_e_y _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r PPRROOCCEEDDUURREE (1) Peel the chestnuts: cut a cross into skin on flat side, blanch for 2 minutes, then peel outer and inner skins and remove membrane fragments. Rehydrated dried chestnuts can be used: rehydrate overnight, wash, then pick over and clean out membrane fragments trapped in folds of chestnuts. (2) Preheat oven to 325 F. (3) Remove the rind and cut the bacon into strips 1/4 inch wide and 1-1/2 inches long. Blanch by simmering 10 minutes in 1 quart of water. Drain. (4) To prepare the cabbage, quarter the head, remove the heart, cut the quarters into 1/2 inch slices, and separate each slice into individual lengths of leaf. (5) Render bacon in butter at medium heat (@5), until lightly browned (10-15 minutes). Add carrots and onions, mix well, 2 Aug 2005 33 CABBAGE-RED-BRA(V) Rupley Family Cookbook (10/15/95) CABBAGE-RED-BRA(V) bring up to temperature at medium heat, then cover and reduce temperature to @3, and cook until vegetables soften (10-30 minutes). (6) Stir in the cabbage leaves and mix well to cover them with fat and vegetables. Cook slowly (@3-4) for 10 to 20 minutes, until the cabbage is somewhat limp. (7) Stir in apples, garlic, spices, wine and stock or bouillon. The liquid should nearly cover the cabbage. Bring to the simmer on top of stove, @>3. Cover casserole and place in middle level of preheated oven. Regulate heat (275 F) so cabbage simmers slowly for 3-1/2 hours. Occasionally check that the liquid level in the casserole is at half level or more. Too high heat can dry the casserole. (8) Add chestnuts, cover and return to oven for 1-1/2 hours more. (9) At the end of the braising, most of the liquid should have been absorbed. Taste and adjust seasoning. Turn onto a hot serving dish or heap around the meat, spoon sauce over cab- bage, and decorate with parsley sprigs. NNOOTTEESS Dish can be prepared beforehand. Good if not better when reheated slowly in oven or to a simmer (@2). If meat is to be braised with the cabbage, brown it and add it at an appropriate time before the dish is to be finished, i.e., about 1 hour for thick pork chops, or 1-1/2 to 2 hours for a pork roast. A large casserole is needed to hold the volume of uncooked sliced cab- bage leaves, which drops markedly during cooking. Fresh chestnuts are infinitely more tasty. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 to 1-1/2 hours to placing in oven. _V_e_r_i_- _f_i_e_d_: fully. 2 Aug 2005 34 CAKE-ANGEL(D) Rupley Family Cookbook (9/1/97) CAKE-ANGEL(D) AANNGGEELL FFOOOODD CCAAKKEE CAKE-ANGEL - angel food cake There can be no better cake! Some recommend slices of it, toasted. No fat. From JZR, modified following JB. IINNGGRREEDDIIEENNTTSS ((66--88 sseerrvviinnggss)) _1_0_-_i_n_c_h _t_u_b_e _p_a_n_, shiny aluminum, clean of grease _e_l_e_c_t_r_i_c _m_i_x_e_r_, with whip and large mixing bowl, clean of grease _s_i_f_t_e_r_, several _b_o_w_l_s_, to hold ingredients during sifting _l_a_r_g_e _r_u_b_b_e_r _s_p_a_t_u_l_a_, clean of grease 1-1/3 cup _f_l_o_u_r_, all-purpose or cake 2 cups _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r_, regular or superfine 2 cups _e_g_g _w_h_i_t_e_s_, from 12-13 jumbo eggs, warmed or at room tempera- ture 1-1/2 tsp _c_r_e_a_m _o_f _t_a_r_t_a_r 1/4 tsp _s_a_l_t 2 tsp _v_a_n_i_l_l_a PPRROOCCEEDDUURREE (1) Heat oven to 325 F. (2) Sift flour. Measure volume after sifting. Add 1/2 cup sugar. Sift 4 more times. (3) Sift remaining sugar 5 times. (4) Beat the eggs whites, KAW@8. When eggs foamy, add the cream of tartar and salt. Beat until stiff but not dry. They should be glossy and smooth. Blend in the sugar slowly, KAW@8. Blend in the flavoring. (5) By hand, with the large spatula, fold in the flour-sugar mix- ture, 1/4 cup at a time. (6) Immediately fill the tube pan, which must be grease-free. Bake in the lower third of the oven for 1 hour or more as needed. (7) The cake is done when the top is nicely crusted and deli- cately brown. Cool 1 hour with the pan inverted, on its own legs or with the tube centered on a bottle. When cool, run a knife around the edge of the pan, invert onto a plate, and invert again so top crust is on top. (8) Separate servings with two forks opposed. Do not cut with a knife. Eat with fingers, or if one must, tear pieces from one's serving with opposed fork and spoon. NNOOTTEESS Only perverts frost an angel cake. Use of superfine sugar and cake flour gives a finer texture (not neces- sarily more appealing) and possibly a higher-rising cake. 2 Aug 2005 35 CAKE-ANGEL(D) Rupley Family Cookbook (9/1/97) CAKE-ANGEL(D) Touchy, in that beating of the egg whites, folding in of the flour, and the oven temperature are all critical: the cake can fall, giving an inedible heavy mass; the cake can be incompletely cooked, giving a soggy, inedible bottom. Utensils must be clean of grease. No vestige of egg yolk can be among the separated whites. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: touchy. _T_i_m_e_: 1/2 hour preparation, 1 hour to cook. 2 Aug 2005 36 CHICK-BRST-CREA(M) Rupley Family Cookbook (10/22/95) CHICK-BRST-CREA(M) BBRREEAASSTT OOFF CCHHIICCKKEENN WWIITTHH CCRREEAAMM CHICK-BRST-CREA - chicken breasts, _s_u_p_r_e_^_m_e_s, poached in butter, with a cream sauce, _a_` _b_l_a_n_c _S_u_p_r_e_^_m_e_s _d_e _v_o_l_a_i_l_l_e _a_` _b_l_a_n_c_. Rich and delicate dish. Serve with a risotto, and with as vegetables, asparagus tips, green peas, artichoke hearts, etc. The perfectly cooked _s_u_p_r_e_^_m_e is white with a pinkish blush, and it is juicy. Overcooking is a danger. See notes below for a discussion on how to prepare a _s_u_p_r_e_^_m_e. See notes below for suggestions on garnishes. From JC, page 268. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) _1_0_-_i_n_c_h _d_i_a_m_e_t_e_r _f_i_r_e_p_r_o_o_f _c_a_s_s_e_r_o_l_e _r_o_u_n_d _o_f _w_a_x _p_a_p_e_r_, the diameter of casserole, buttered on one side _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r 4 _s_u_p_r_e_^_m_e_s (boned and skinless breasts) from 2 fryers. 1/2 tsp _l_e_m_o_n _j_u_i_c_e 1/4 tsp _s_a_l_t big pinch _w_h_i_t_e _p_e_p_p_e_r 4 Tbsp _b_u_t_t_e_r 1/4 cup _w_h_i_t_e _s_t_o_c_k_, _b_r_o_w_n _s_t_o_c_k_, or _c_a_n_n_e_d _b_e_e_f _b_o_u_i_l_l_o_n 1/4 cup _p_o_r_t_, _M_a_d_e_i_r_a_, _d_r_y _w_h_i_t_e _v_e_r_m_o_u_t_h_, _w_h_i_t_e _w_i_n_e_, _b_r_a_n_d_y_, _w_h_i_s_k_e_y_, _._._. 1 cup _w_h_i_p_p_i_n_g _c_r_e_a_m _s_a_l_t _a_n_d _p_e_p_p_e_r _l_e_m_o_n _j_u_i_c_e 2 Tbsp _f_r_e_s_h _m_i_n_c_e_d _p_a_r_s_l_e_y PPRROOCCEEDDUURREE (1) Preheat oven to 400 F. (2) Rub the _s_u_p_r_e_^_m_e_s with drops of lemon juice and sprinkle lightly with salt and pepper. (3) Heat (@5-6) the butter in the casserole until it is foaming. Quickly roll the _s_u_p_r_e_^_m_e_s in the butter, add a few drops of lemon juice, lay the buttered paper over them, cover the casserole, and put the casserole in the hot oven. (4) After 6 minutes, press top of _s_u_p_r_e_^_m_e_s with a finger. If still soft, return casserole to oven for a minute or two. When the meat is springy to the touch, it is done. Remove the _s_u_p_r_e_^_m_e_s to the hot serving platter and keep warm (cov- ered in a warming oven) while making the sauce. (5) Pour the stock or bouillon and the wine into the casserole with the cooking butter. Boil down quickly over high heat 2 Aug 2005 37 CHICK-BRST-CREA(M) Rupley Family Cookbook (10/22/95) CHICK-BRST-CREA(M) (@8) until liquid is syrupy. Off heat, stir in the cream, and boil down again over high heat until cream has thickened slightly. Off heat, correct the seasoning, and add drops of lemon juice to taste. (6) Pour the sauce over the _s_u_p_r_e_^_m_e_s. Sprinkle with the parsley. Optionally garnish. Serve at once. NNOOTTEESS Several variations on the dish are given on the next page. A _s_u_p_r_e_^_m_e is the boneless, skinless breast of chicken removed raw from one side of the bird. Jagged edges should be trimmed. The _s_u_p_r_e_^_m_e should be flattened lightly. If the breast is very large and thick, slice it into two thin _c_o_^_t_e_l_e_t_t_e_s and flatten to equalize, or into three (small tail end and large breast end sliced into two). If cut- ting from the whole bird or breast, remove the _f_i_l_e_t _m_i_g_n_o_n and handle separately. Suggestions for garnishes: 1. Cucumber chunks saute'ed in butter. 2. Artichoke hearts quartered and saute'ed in butter. 3. Saute'ed mushrooms. 4. Potato galette. 5. Truffles, or substitute black olives, pitted, halved, and sliced. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: the testing for doneness is critical. _T_i_m_e_: ? 2 Aug 2005 38 CHICK-BRST-CREA(M) Rupley Family Cookbook (10/22/95) CHICK-BRST-CREA(M) CCHHIICCKKEENN BBRREEAASSTT WWIITTHH PPAAPPRRIIKKAA,, OONNIIOONNSS AANNDD CCRREEAAMM _S_u_p_r_e_^_m_e_s _d_e _v_o_l_a_i_l_l_e _a_r_c_h_i_d_u_c 2/3 cup _f_i_n_e_l_y _m_i_n_c_e_d _w_h_i_t_e _o_n_i_o_n_s 5 Tbsp _b_u_t_t_e_r 1 Tbsp _f_r_a_g_r_a_n_t _r_e_d _p_a_p_r_i_k_a 1/8 tsp _s_a_l_t _4 _s_u_p_r_e_^_m_e_s _a_n_d _t_h_e _s_a_u_c_e _i_n_g_r_e_d_i_e_n_t_s _a_s _i_n _m_a_s_t_e_r _r_e_c_i_p_e (1) Drop the minced onions in boiling water for 1 minute. Drain, run cold water over them, and drain again. Cook the onions with the salt, paprika and butter in the casserole, covered, for about 10 minutes over very low heat (@2-3) until the onions are tender and translucent, but not browned. (2) Following the master recipe, cook the _s_u_p_r_e_^_m_e_s in the onions, paprika and butter. When chicken done, remove and leave onions in the casserole. Complete the sauce as described in the master recipe. CCHHIICCKKEENN BBRREEAASSTTSS WWIITTHH DDIICCEEDD AARROOMMAATTIICC VVEEGGEETTAABBLLEESS AANNDD CCRREEAAMM _S_u_p_r_e_^_m_e_s _d_e _v_o_l_a_i_l_l_e _a_` _l_'_e_'_c_o_s_s_a_i_s_e _c_u_t _f_o_l_l_o_w_i_n_g _v_e_g_e_t_a_b_l_e_s _i_n_t_o _n_e_a_t _1_/_1_6_t_h _i_n_c_h _c_u_b_e_s_, _m_a_k_i_n_g _2_/_3 _t_o _3_/_4 _c_u_p _i_n _a_l_l_: 1 medium carrot, 1 to 2 tender celery stalks, 1 medium white onion 1/8 tsp _s_a_l_t 5 Tbsp _b_u_t_t_e_r _4 _s_u_p_r_e_^_m_e_s _a_n_d _t_h_e _s_a_u_c_e _i_n_g_r_e_d_i_e_n_t_s _a_s _i_n _m_a_s_t_e_r _r_e_c_i_p_e (1) Cook the diced vegetables slowly (@2-3) with the salt and butter for about 10 minutes in the covered casserole under tender but not browned. (2) Following the master recipe, cook the _s_u_p_r_e_^_m_e_s in the vegetables and butter. When chicken done, remove and leave vegetables in the casserole. Complete the sauce as described in the master recipe. CCHHIICCKKEENN BBRREEAASSTTSS WWIITTHH MMUUSSHHRROOOOMMSS AANNDD CCRREEAAMM _S_u_p_r_e_^_m_e_s _d_e _v_o_l_a_i_l_l_e _a_u_x _c_h_a_m_p_i_g_n_o_n_s 5 Tbsp _b_u_t_t_e_r 1 Tbsp _m_i_n_c_e_d _s_h_a_l_l_o_t or _g_r_e_e_n _o_n_i_o_n 1/4 lb _f_r_e_s_h _m_u_s_h_r_o_o_m_s_, diced or sliced 1/8 tsp _s_a_l_t _4 _s_u_p_r_e_^_m_e_s _a_n_d _t_h_e _s_a_u_c_e _i_n_g_r_e_d_i_e_n_t_s _a_s _i_n _m_a_s_t_e_r _r_e_c_i_p_e (1) Heat the butter in the casserole over moderate heat (@5-6) until foaming. Stir in the minced shallots or green onion and saute' a moment without browning. Then stir in the mushrooms and saute' lightly for a minute or two without browning. Sprinkle with salt. (2) Following the master recipe, cook the _s_u_p_r_e_^_m_e_s in the mushrooms and butter. When chicken done, remove and leave mushrooms in the casserole. Complete the sauce as described in the master recipe. 2 Aug 2005 39 CHICK-BRST-SAUT(M) Rupley Family Cookbook (10/22/95) CHICK-BRST-SAUT(M) CCHHIICCKKEENN BBRREEAASSTTSS SSAAUUTTEE''EEDD IINN BBUUTTTTEERR CHICK-BRST-SAUT - chicken breasts, _s_u_p_r_e_^_m_e_s, saute'ed in butter, with brown butter sauce, _a_` _b_r_u_n _S_u_p_r_e_^_m_e_s _d_e _v_o_l_a_i_l_l_e _a_` _b_r_u_n. A quick, clean, elegant way to prepare a particularly choice part of the chicken, the _s_u_p_r_e_^_m_e. This recipe is for what is essentially chicken _s_u_p_r_e_^_m_e _a_` _l_a _m_e_u_n_i_e_`_r_e_. Serve with grilled or stuffed tomatoes, buttered green peas or green beans, and potato balls saute'ed in butter. From JC, page 270. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) _1_2_-_i_n_c_h _h_e_a_v_y _s_k_i_l_l_e_t_, or one large enough to hold the 4 _s_u_p_r_e_^_m_e_s comfortably. _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r 4 _s_u_p_r_e_^_m_e_s (see recipe CHICK-BRST-CREA for description) 1/4 tsp _s_a_l_t big pinch _p_e_p_p_e_r 1 cup _f_l_o_u_r_, spread on an 8-inch plate 3 Tbsp _c_l_a_r_i_f_i_e_d _b_u_t_t_e_r_, or half butter and half good cooking oil; use more as needed to cover bottom of skillet to depth of 1/16 inch 4 Tbsp _c_l_a_r_i_f_i_e_d _b_u_t_t_e_r 3 Tbsp _m_i_n_c_e_d _p_a_r_s_l_e_y 1 Tbsp _l_e_m_o_n _j_u_i_c_e pinch _s_a_l_t _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Just before saute'ing, pat the _s_u_p_r_e_^_m_e_s dry with paper towels, sprinkle them with salt and pepper, roll them in the flour, and shake off excess flour. (2) Pour clarified butter into skillet to a depth of 1/16 inch. Set over moderately high heat (@8). When the butter begins to deepen in color very slightly, put in the _s_u_p_r_e_^_m_e_s. Regu- late heat so butter is always hot but does not turn more than a deep yellow. After 3 minutes, turn the _s_u_p_r_e_^_m_e_s and saute' on the other side. In 2 minutes, press tops of _s_u_p_r_e_^_m_e_s with a finger. As soon as they are springy to the touch, they are done. Large and plump _s_u_p_r_e_^_m_e_s require longer cooking. When done, remove _s_u_p_r_e_^_m_e_s to the hot platter, leaving the butter in the skillet. Hold the _s_u_p_r_e_^_m_e_s covered in a warming oven, (3) Preparation of the brown butter sauce, _b_e_u_r_r_e _n_o_i_s_e_t_t_e. Add another 4 tablespoons of clarified butter to the skillet. Set over moderately high heat (@8) until the butter has turned a very light golden brown (a minute or two). Immedi- ately remove from heat, stir in parsley and lemon juice. Season with a pinch of salt and pepper, and taste for season- ing. Pour over the _s_u_p_r_e_^_m_e_s and serve immediately. NNOOTTEESS Variations are given on the following page. 2 Aug 2005 40 CHICK-BRST-SAUT(M) Rupley Family Cookbook (10/22/95) CHICK-BRST-SAUT(M) To prepare clarified butter, melt butter over moderate heat (@5), skim off foam, strain through cheesecloth. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: touchy in regulating temperature of butter and in testing for doneness. _T_i_m_e_: 30 minutes, start to finish. 2 Aug 2005 41 CHICK-BRST-SAUT(M) Rupley Family Cookbook (10/22/95) CHICK-BRST-SAUT(M) BBRROOWWNN DDEEGGLLAAZZIINNGG SSAAUUCCEE WWIITTHH WWIINNEE 1 Tbsp _m_i_n_c_e_d _s_h_a_l_l_o_t _o_r _g_r_e_e_n _o_n_i_o_n 1/4 cup _p_o_r_t _o_r _M_a_d_e_i_r_a 2/3 cup _b_r_o_w_n _s_t_o_c_k or _c_a_n_n_e_d _b_e_e_f _b_o_u_i_l_l_o_n 2 Tbsp _m_i_n_c_e_d _p_a_r_s_l_e_y (1) Substitute Step 3 of the master recipe as follows: After removing the saute'ed _s_u_p_r_e_^_m_e_s, stir minced shallot or green onion into the skillet and saute' a moment. Then pour in the wine and stock or bouillon. Boil down rapidly over high heat until liquid is lightly syrupy. Pour over the _s_u_p_r_e_^_m_e_s, sprinkle with parsley, and serve. CCHHIICCKKEENN BBRREEAASSTTSS RROOLLLLEEDD IINN PPAARRMMEESSAANN AANNDD FFRREESSHH BBRREEAADD CCRRUUMMBBSS _S_u_p_r_e_^_m_e_s _d_e _v_o_l_a_i_l_l_e _a_` _l_a _m_i_l_a_n_a_i_s_e.. 4 _s_u_p_r_e_^_m_e_s 1/4 tsp _s_a_l_t big pinch _p_e_p_p_e_r 1 cup _f_l_o_u_r_, 1 _e_g_g 1/8 tsp _s_a_l_t 1/2 tsp _o_l_i_v_e _o_i_l 1/2 cup _f_r_e_s_h_l_y _g_r_a_t_e_d _P_a_r_m_e_s_a_n _c_h_e_e_s_e 1/2 cup _f_i_n_e_, _w_h_i_t_e_, _f_r_e_s_h _b_r_e_a_d _c_r_u_m_b_s (1) Spread the flour on a 8-inch plate. Beat the egg, salt, and olive oil together in an 8-inch soup plate. Mix the Parmesan and bread crumbs together on an 8-inch plate. (2) Season the _s_u_p_r_e_^_m_e_s with salt and pepper. One at a time: roll in the flour and shake off excess; dip in beaten egg; roll in cheese and bread crumbs, patting them in place with the flat of a knife; lay on wax paper. Allow cheese and bread crumbs to set for 10 to 15 minutes or several hours. (3) As in master recipe, saute' _s_u_p_r_e_^_m_e_s on both sides, and serve with brown butter sauce. 2 Aug 2005 42 CHICK-FRANCESE(M) Rupley Family Cookbook (2/6/99) CHICK-FRANCESE(M) CCHHIICCKKEENN FFRRAANNCCEESSEE CHICK-FRANCESE - chicken breasts in a light batter, saute'ed, with an herb and lemon wine sauce Easy, fast, and remarkably tasty. Drew Nierporent's Chicken Francese (LifetimeTV "Our Home" show recipes web page). From Recipes Archives: http://www.neosoft.com/recipes/poultry/francaise.html. IINNGGRREEDDIIEENNTTSS ((33 sseerrvviinnggss)) _l_a_r_g_e _s_a_u_t_e_' _p_a_n _p_l_a_t_e_s _f_o_r _f_l_o_u_r _a_n_d _f_o_r _e_g_g_s _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r 1.5 lb _c_h_i_c_k_e_n _b_r_e_a_s_t_s 1 cup _f_l_o_u_r 2 _e_g_g_s_, lightly beaten 1 tsp _o_l_i_v_e _o_i_l 1 _l_e_m_o_n 1/2 cup _w_h_i_t_e _w_i_n_e 1/3 cup _o_n_i_o_n_, finely diced 1 Tbsp _c_h_o_p_p_e_d _o_r_e_g_a_n_o 1 Tbsp _c_h_o_p_p_e_d _p_a_r_s_l_e_y _s_a_l_t_, _p_e_p_p_e_r to taste 2 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r_, or more if desired; OPTIONAL PPRROOCCEEDDUURREE (1) Cut chicken into serving pieces of desired shape (strips or round medallions are best): e.g., for a ca. 1.5 lb large breast, cut each half into 3 cutlets (tail end, and two half- thickness cutlets from breast end), flatten between wax paper to equalize, and trim as needed. (2) Heat oil in pan over high heat. Dredge each cutlet with flour, pass through beaten eggs, and immediately put into skillet. Cook for 2 minutes on each side. Remove cooked chicken to a hot serving platter and keep warm. (3) To make sauce, deglaze pan with white wine, reduce by half, squeeze lemon into pan, add herbs and onion, add salt and pepper. (4) If desired, beat in the 2 Tbsp or more of butter, in small portions off heat, to make a white wine butter sauce. (5) Pour over chicken and serve. NNOOTTEESS Per serving (excluding unknown items and optional butter): 682 Calo- ries; 34g Fat (41% calories from fat); 90g Protein; 21g Carbohydrate; 368mg Cholesterol; 221mg Sodium. From posting: "Manhattan restaurateur Drew Nierporent may not live in the fish-eyed lense, but the meals dished up from his world famous Tribeca Grill -- which Nierporent co-owns with film star Robert DiNiro -- are the stuff of legend. Nierporent's Chicken Francese shows just how far the chef has come since his first day job as a grill man at New York's first McDonald's!" 2 Aug 2005 43 CHICK-FRANCESE(M) Rupley Family Cookbook (2/6/99) CHICK-FRANCESE(M) RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. 2 Aug 2005 44 CHICK-FRICASSEE(M) Rupley Family Cookbook (10/19/25) CHICK-FRICASSEE(M) CCHHIICCKKEENN FFRRIICCAASSSSEEEE CHICK-FRICASSEE - old-fashioned chicken fricassee with wine-flavored cream sauce, onion, and mushrooms _F_r_i_c_a_s_e_'_e _d_e _p_o_u_l_e_t _a_` _l_'_a_n_c_i_e_n_n_e. Traditional dish. Serve with steamed rice or risotto, or buttered noo- dles, and as additional vegetables, if desired, buttered peas or asparagus tips. From JC, page 258. IINNGGRREEDDIIEENNTTSS ((66 sseerrvviinnggss)) _1_2_-_i_n_c_h _f_i_r_e_p_r_o_o_f _c_a_s_s_e_r_o_l_e _e_l_e_c_t_r_i_c _b_e_a_t_e_r with wire whip mixing head and mixing bowl _c_l_e_a_n _c_a_s_s_e_r_o_l_e _1_-_1_/_2 _t_o _2 _q_t _s_a_u_c_e_p_a_n _f_i_n_e _s_i_e_v_e or _s_t_r_a_i_n_e_r _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r 3 lb _s_p_l_i_t _c_h_i_c_k_e_n _b_r_e_a_s_t_s_, with bone and skin 1 each _t_h_i_n_l_y _s_l_i_c_e_d _o_n_i_o_n_, _c_a_r_r_o_t_, _a_n_d _c_e_l_e_r_y _s_t_a_l_k 4 Tbsp _b_u_t_t_e_r 1/2 tsp _s_a_l_t 1/8 tsp _w_h_i_t_e _p_e_p_p_e_r 3 Tbsp _f_l_o_u_r 3 cups _b_o_i_l_i_n_g _w_h_i_t_e _c_h_i_c_k_e_n _s_t_o_c_k_, or _w_h_i_t_e _s_t_o_c_k_, _o_r _c_a_n_n_e_d _c_h_i_c_k_e_n _b_o_u_i_l_l_o_n 1 cup _d_r_y _w_h_i_t_e _w_i_n_e_, or 2/3 cup _d_r_y _w_h_i_t_e _v_e_r_m_o_u_t_h _s_m_a_l_l _h_e_r_b _b_o_u_q_u_e_t_: 2 parsley sprigs, 1/3 bay leaf, 1/8 tsp thyme tied in washed cheesecloth 16 to 20 _o_n_i_o_n_s_, about 1-1/4 lb, white braised (see recipe ONIONS- BRAIS-WH) 1/2 lb _m_u_s_h_r_o_o_m_s_, stewed in butter, lemon juice, and water (see recipe MUSHROOMS-STEWE) 2 _e_g_g _y_o_l_k_s 1/2 cup _w_h_i_p_p_i_n_g _c_r_e_a_m _s_a_l_t _a_n_d _p_e_p_p_e_r _l_e_m_o_n _j_u_i_c_e to taste _n_u_t_m_e_g_, a pinch 1 to 2 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r _s_p_r_i_n_g_s _o_f _p_a_r_s_l_e_y PPRROOCCEEDDUURREE (1) Prepare the onions, following the recipe ONIONS-BRAIS-WH for white-braised (glazed) onions. Cook them at the same time as the chicken. When done, set onions aside and reserve the cooking juices. (2) Dry the chicken thoroughly with paper towels. In the casse- role, cook the vegetables slowly in the butter (@3-4) for about 5 minutes, or until they are almost tender but not browned. 2 Aug 2005 45 CHICK-FRICASSEE(M) Rupley Family Cookbook (10/19/25) CHICK-FRICASSEE(M) (3) Push the vegetables to one side. If there is insufficient room in the casserole for the chicken together with the veg- etables, remove the vegetables to a separate plate, draining the butter from them into the casserole. Add more butter if needed. Raise heat slightly (to @4-5) and add the chicken. Turn it every 2 minutes for 10 minutes, until the meat has stiffened slightly, without coloring to more than a light golden yellow. Lower heat (to @3-4), cover, and cook very slowly for 10 minutes, turning the chicken once. It should swell slightly, stiffen more, but not deepen in color. (4) Sprinkle salt, pepper, and flour on all sides of the chicken, turning and rolling each piece to coat the flour with the cooking butter. Cover, and continue cooking slowly for 4 minutes, turning the chicken once. (5) Remove casserole from heat. Add back the vegetables if they had been set aside. Pour in the boiling stock or bouillon. Add the wine, the herb bouquet, and stock or water to barely cover chicken. Bring to the simmer. Correct seasoning. Cover and maintain at slow simmer (@2-3 )for 25 to 30 min- utes, until the chicken is done. (6) While the chicken is cooking, prepare and cook the mushrooms, following the recipe MUSHROOMS-STEWE for white-stewed mush- rooms. When done, set mushrooms aside and reserve the cook- ing juices. (7) When the chicken is done, remove it to a side dish. Add the cooking juices from both the onion and the mushrooms. Simmer the cooking liquid in the casserole for 2 to 3 minutes, skim- ming off fat. Remove most of the cooking vegetable with a slotted spoon (the remainder will be strained out later). Raise heat and boil rapidly, stirring frequently, until the sauce reduces and thickens enough to coat a spoon nicely. There should be 2 to 2-1/2 cups. If you want to use more than 2-1/2 cups, increase proportionately the measure of egg yolks and cream used in the next step. (8) Blend the egg yolks and cream with the electric beater with wire whip (KAW at speed 2). Continue beating and add the hot cooking sauce slowly until about a cupful has gone in. Beat in the rest of the sauce in a thin stream. (9) At this point, the casserole may be cleaned for reuse. (10) Pour the sauce into a saucepan. Over moderately high heat (@8), stirring constantly, bring sauce to a boil, and boil for 1 minute. (11) Correct seasoning, adding lemon juice by the 1/2 teaspoonful to taste, and a pinch of nutmeg. (12) Arrange the chicken and the onion and mushroom garniture in the casserole. Pour the sauce through a fine sieve, over the chicken and vegetables. The dish is now ready and can be held indefinitely. To prevent a skin from forming over the sauce, spoon over it a film of cream, stock, or milk. Set the dish aside uncovered. (13) To reheat before serving, set over moderate heat (@5) and bring to simmer. Cover and simmer slowly (@2-3) for 5 min- utes, or until the chicken is hot through, basting it 2 Aug 2005 46 CHICK-FRICASSEE(M) Rupley Family Cookbook (10/19/25) CHICK-FRICASSEE(M) frequently with the sauce. (14) Off heat and just before serving, tilt the casserole, add the enrichment butter, and baste the chicken with the sauce until the butter has absorbed into it. (15) Serve the chicken from the casserole, or arrange it with the onions and mushrooms on a hot platter, surround with rice or noodles, and cover with the sauce. Decorate with springs of fresh parsley. NNOOTTEESS Many steps and time-consuming, but worth it. The sprinkling of seasoned flour on the chicken in cooking butter seems awkward. The flour tends to fall off and clot on the casserole bottom. For _f_r_i_c_a_s_s_e_'_e _d_e _p_o_u_l_e_t _a_` _l_a _i_n_d_i_e_n_n_e, in step 3 after the initial 5-minute cooking of the chicken, blend in 1 to 2 tablespoons of fra- grant curry powder. For _f_r_i_c_a_s_s_e_'_e _d_e _p_o_u_l_e_t _a_u _p_a_p_r_i_k_a, as for _a_` _l_a _i_n_d_i_e_n_n_e blend in 1-1/2 tablespoons of fragrant paprika. In step 11 add 1/2 tablespoon more paprika if needed for color. The sauce should be a creamy pink. For _f_r_i_c_a_s_s_e_'_e _d_e _p_o_u_l_e_t _a_` _l_a _e_s_t_r_a_g_o_n, add 4 to 5 sprigs fresh tarragon or 2 teaspoons of dried tarragon to the wine and stock for the simmer- ing of the chicken, in step 5. Stir 2 tablespoons of minced tarragon for parsley into the finished sauce. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: complex sequence but each steps straightforward. _T_i_m_e_: 2-1/2 hours from starting Preparation to serving. 2 Aug 2005 47 CHICK-GINGER(M) Rupley Family Cookbook (2/7/99) CHICK-GINGER(M) GGIINNGGEERR CCHHIICCKKEENN CHICK-GINGER - chicken stir-fried in ginger, with peppers, onions, mushrooms, and sauce _G_a_i _p_a_d _k_h_i_n_g. Simple, quick, delicious. Can be made with pork or beef, or with shrimp. From Makan Time web site, about Singapore, under Thai cooking: http://www.sintercom.org/makan/; the source references Muoi Khuntilanont. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 22)) _l_a_r_g_e _s_a_u_t_e_' _p_a_n or _w_o_k 1 cup _c_h_i_c_k_e_n_, about 2/3 lb, cut into bite-sized pieces (1.5"x.5") 1 Tbsp _g_a_r_l_i_c_, chopped 3 Tbsp _p_e_a_n_u_t _o_i_l 1 Tbsp _f_i_s_h _s_a_u_c_e 1 Tbsp _d_a_r_k _s_o_y _s_a_u_c_e 1 Tbsp _o_y_s_t_e_r _s_a_u_c_e 1 cup _m_u_s_h_r_o_o_m_s_, (4 oz),sliced 3 Tbsp _f_r_e_s_h _g_i_n_g_e_r_, grated or finely chopped 3 Tbsp _o_n_i_o_n_, chopped 2-3 _r_e_d _c_h_i_l_l_i_s _(_p_r_i_k _k_i _n_u_)_, slivered; or replace by 1-1/2 ser- rano and 1/2 anaheim 1/2 _r_e_d _b_e_l_l _p_e_p_p_e_r (_p_r_i_k _c_h_i _f_a), slivered; OPTIONAL 3 Tbsp _s_c_a_l_l_i_o_n_/_g_r_e_e_n _o_n_i_o_n_, cut into 1" pieces _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r _(_p_r_i_k _t_h_a_i_) pinch _s_u_g_a_r 3-4 _b_u_l_b_s _o_f _s_c_a_l_l_i_o_n_s _c_i_l_a_n_t_r_o _l_e_a_v_e_s PPRROOCCEEDDUURREE (1) Mix fish, soy, and oyster sauces, ready for use. (2) Bring the oil to the smoking point on highest heat (@10) in the saute' pan, add the chicken and garlic, and stir until the chicken begins to change color. This is quick, so don't overcook. Add the sauce mix and stir until it bubbles. Add remaining ingredients, and stir until the chicken is cooked. (4) Garnish with the scallion bulbs and cilantro leaves. Serve with steamed rice. NNOOTTEESS The recipe for pork is identical. For beef, marinate in a mixture of 2 Tbsp whiskey and the sauce mix; retain the marinade to add to the stir fry. Because the stir fry at high heat is fast and one moves swiftly, before starting have all ingredients measured and prepared on plates ready to add. There can be a saltiness problem: fish sauce is very salty (2x standard soy sauce). Don't use soy superior sauce, which is as salty as fish sauce. Dark soy sauce has about the saltiness of standard soy sauce. 2 Aug 2005 48 CHICK-GINGER(M) Rupley Family Cookbook (2/7/99) CHICK-GINGER(M) The amounts of the sauce ingredients (fish, soy, oyster) are half the original recipe amounts and should be adjusted to taste. Because the temperature must stay high for the stir fry of the meat, do not cook more than 1-1/2 lbs meat at one time in a 12" fry pan. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy, except a good bit of chopping. _T_i_m_e_: 1 hour. 2 Aug 2005 49 CHICK-MARENGO1(M) Rupley Family Cookbook (10/21/95) CHICK-MARENGO1(M) CCHHIICCKKEENN MMAARREENNGGOO -- II CHICK-MARENGO1 - chicken _m_a_r_e_n_g_o, chicken saute'ed then braised with wine, cognac, garlic, tomatoes and mushrooms _P_o_u_l_e_t _s_a_u_t_e_'_e _a_` _l_a _M_a_r_e_n_g_o_. Dunand, who prepared this dish for Napoleon after the battle of Marengo, June 14, 1800, improvised it from bits and pieces of food found by the army's foragers. Napoleon, having feasted, said to Dunand, "You must feed me like this after every battle," and he subse- quently did not let Dunand alter the chance ingredients. The original (after the battle) garnishes were crayfish and fried eggs. These may be used. The mushrooms were added later by Dunand, as was the wine, which was not available for the original dish (the cognac was). Adapted from LAROU, pages 264,608; NYT, page 200; GOURM1, page 294. IINNGGRREEDDIIEENNTTSS ((66 sseerrvviinnggss)) _3_-_1_/_2 _q_t _h_e_a_v_y _c_a_s_s_e_r_o_l_e _l_a_r_g_e _h_e_a_v_y _s_k_i_l_l_e_t _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r _s_t_r_a_i_n_e_r and _b_o_w_l_s_, for preparing diced tomatoes with juice but no seeds 3 lb _r_o_a_s_t_i_n_g _c_h_i_c_k_e_n_, cut into pieces, or _c_h_i_c_k_e_n _b_r_e_a_s_t_s, quar- tered if large 1/2 cup _f_l_o_u_r 1 tsp _s_a_l_t_, or less according to taste 1/2 tsp _f_r_e_s_h_l_y _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 1 tsp _d_r_i_e_d _t_a_r_r_a_g_o_n _o_l_i_v_e _o_i_l and _b_u_t_t_e_r, 2 Tbsp each 1 cup _d_r_y _w_h_i_t_e _w_i_n_e 1 jigger _c_o_g_n_a_c 2 cups _c_a_n_n_e_d _t_o_m_a_t_o_e_s or _2 _l_a_r_g_e _f_r_e_s_h _t_o_m_a_t_o_e_s, peeled and diced, with juice strained to remove seeds 2 cloves _g_a_r_l_i_c_, mashed and finely chopped 8 _m_u_s_h_r_o_o_m_s_, whole, or optionally sliced 16 _j_u_m_b_o _b_l_a_c_k _o_l_i_v_e_s_, sliced; optional 6 _e_g_g_s_, fried at low heat (@3) in 6 Tbsp butter and 2 cloves garlic, mashed and chopped; optional _c_h_o_p_p_e_d _p_a_r_s_l_e_y PPRROOCCEEDDUURREE (1) Preheat oven to 350 F. (2) If fresh tomatoes are to be used, blanch them for 15 seconds, remove stem, peel, squeeze juice into one bowl, dice the pulp, and strain juice back into another bowl with the pulp. (3) Mix the flour, salt, pepper and tarragon. Dredge the chicken with the seasoned flour. Reserve the excess flour. (4) In the skillet, heat the oil and butter. Brown the chicken on all sides (@8). (5) Remove the chicken to the casserole. Let the fat remaining in the skillet cool slightly. With a wire whisk, beat the 2 Aug 2005 50 CHICK-MARENGO1(M) Rupley Family Cookbook (10/21/95) CHICK-MARENGO1(M) reserved flour into the fat. Cook (@3-4) for 5 to 10 min- utes, without burning the flour. Gradually stir in the wine, and then the cognac. When the sauce is thickened and smooth, Pour over the chicken and add the diced tomatoes and strained juice, garlic, and mushrooms. Bring the casserole to a sim- mer on the stove top (@5) (Alternatively, the mushrooms if sliced may be added during the next step, after the dish has baked for 30 minutes.) (6) Place the covered casserole in the middle level of the oven. Immediately reduce heat to where a slow simmer is maintained (275 F). Bake for about 45 minutes, until the chicken is tender. (7) Serve in the casserole. Or transfer the chicken to the hot serving platter and arrange the mushrooms around the chicken. Adjust the seasoning of the cooking sauce and pour it over the chicken. Garnish, optionally, with the sliced black olives and with the fried eggs, cut out so only a little white surrounds the yolk. Sprinkle with chopped parsley. NNOOTTEESS An alternative preparation of the dish (LAROU, page 264) is to cook completely the chicken by saute'ing it (rather than just browning it, as above), then to coat the chicken with a sauce made by combining and cooking the ingredients above (wine, flour or brown sauce, garlic, etc.) Absent crayfish, a garnish of sectioned cooked lobster tail may be interesting. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: somewhat complex, but each step easy. _T_i_m_e_: 15 minutes to prepare tomatoes, 25 minutes to brown the chicken 10 minutes to assem- ble the casserole, 45 minutes to cook, and 15 minutes to garnish with olives and fried eggs, for a total of a little more than an hour of preparation and 45 minutes of unattended cooking. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 51 CHICK-MARENGO2(M) Rupley Family Cookbook (2/18/99) CHICK-MARENGO2(M) CCHHIICCKKEENN MMAARREENNGGOO -- IIII CHICK-MARENGO2 - chicken Marengo, chicken saute'ed then braised with wine, cognac, garlic, tomatoes and mushrooms _P_o_u_l_e_t _s_a_u_t_e_'_e _a_` _l_a _M_a_r_e_n_g_o_. Revised from earlier version of 10/21/95. Dunand, who prepared this dish for Napoleon after the battle of Marengo, June 14, 1800, improvised it from bits and pieces of food found by the army's foragers. Napoleon, having feasted, said to Dunand, "You must feed me like this after every battle," and he subse- quently did not let Dunand alter the chance ingredients. The original (after the battle) garnishes were crayfish and fried eggs. These may be used. The mushrooms were added later by Dunand, as was the wine, which was not available for the original dish (the cognac was). Adapted from LAROU, pages 264,608; NYT, page 200; GOURM1, page 294. IINNGGRREEDDIIEENNTTSS ((66 sseerrvviinnggss)) _3 _q_t _h_e_a_v_y _c_a_s_s_e_r_o_l_e _l_a_r_g_e _h_e_a_v_y _s_k_i_l_l_e_t_, which if deep enough can replace the casserole _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r _s_t_r_a_i_n_e_r and _b_o_w_l_s_, for preparing diced tomatoes with juice but no seeds 3 lb _r_o_a_s_t_i_n_g _c_h_i_c_k_e_n_, cut into pieces, or _c_h_i_c_k_e_n _b_r_e_a_s_t_s, if large divided into cutlets, pounded to equalize, and trimmed 8 _m_u_s_h_r_o_o_m_s_, more if small (about 1/2 lb), thickly sliced 18 _3_1_-_4_0 _s_h_r_i_m_p_, peeled and cleaned 2 Tbsp _o_l_i_v_e _o_i_l_, used in small portions _s_a_l_t_, _p_e_p_p_e_r to taste 2 Tbsp _b_u_t_t_e_r 2 Tbsp _f_l_o_u_r 1 cup _d_r_y _w_h_i_t_e _w_i_n_e 1 jigger _c_o_g_n_a_c 2 cups _c_a_n_n_e_d _t_o_m_a_t_o_e_s or _2 _l_a_r_g_e _f_r_e_s_h _t_o_m_a_t_o_e_s, peeled, seeded and diced, with juice strained to remove seeds 1-1/2 oz _g_l_a_c_e _d_e _v_i_a_n_d_e_, dissolved in 1/2 cup hot water, or 1/2 cup _v_e_a_l _g_r_a_v_y 2 cloves _g_a_r_l_i_c_, mashed and finely chopped 1 tsp _d_r_i_e_d _t_a_r_r_a_g_o_n _s_a_l_t_, _p_e_p_p_e_r to taste 16 _j_u_m_b_o _b_l_a_c_k _o_l_i_v_e_s_, sliced 6 _e_g_g_s_, fried at low heat (@3) in 6 Tbsp butter and 2 cloves garlic, mashed and chopped _p_a_r_s_l_e_y_, chopped PPRROOCCEEDDUURREE (1) If fresh tomatoes are to be used, blanch them for 15 seconds, remove stem, peel, strain juice into one bowl, dice the pulp and reserve it in a separate bowl. (2) Brown the chicken quickly on high heat (@10), with minimal olive oil, a few pieces at a time, perhaps 1 or 2 minutes per side. During the cooking season both sides well with salt 2 Aug 2005 52 CHICK-MARENGO2(M) Rupley Family Cookbook (2/18/99) CHICK-MARENGO2(M) and pepper. As the chicken is browned, reserve it to casse- role, and keep warm. (3) Still on high heat (@10), add 2 Tbsp olive oil, and when hot, add the thickly sliced mushrooms. After the mushrooms are lightly browned, before they are done, reduce the heat to medium or medium high (@5-7), add the shrimp, and if needed, more oil. Continue the saute' for a moment, until the shrimp turn red but are not fully cooked. Reserve mushrooms and shrimp and any rendered juice to the casserole, and keep warm. (4) On medium heat (@5), add 2 Tbsp butter to the pan, and when it is bubbling, add 2 Tbsp flour. Saute' for several minutes with constant stirring to make a brown _r_o_u_x. Gradually stir in the wine, and then the cognac. Reduce by half on medium high or high heat (@8-10). Add the liquid from the tomatoes, the _g_l_a_c_e _d_e _v_i_a_n_d_e dissolved in hot water, add the chopped garlic and the tarragon, and reduce the sauce to an appropri- ate thickness. Adjust the seasoning. Add the diced toma- toes. Cook briefly. (5) Pour the sauce over the chicken, shrimp and mushrooms. Bring the casserole to a simmer on the stove top (@5), then cover and cook at a very gentle simmer (@1-2) until the chicken is done (perhaps 15 minutes for cutlets, 40 minutes for a cut-up whole chicken). Alternatively, preheat the oven to 350 F, place the covered casserole in the middle level of the oven, immediately reduce heat to where a slow simmer is maintained (275 F), and bake until the chicken is tender. (6) Serve in the casserole. Or transfer the chicken to the hot serving platter and arrange the mushrooms and shrimp around the chicken. Cover with the sauce. (7) Garnish, optionally, with the sliced black olives, and with the fried eggs cut out so only a little white surrounds the yolk. Sprinkle with chopped parsley. NNOOTTEESS An alternative preparation of the dish (LAROU, page 264) is to cook completely the chicken by saute'ing it (rather than just browning it, as above), then to coat the chicken and the mushrooms with a sauce made by combining and cooking the ingredients above (wine, cognac, flour or brown sauce, garlic, etc.) Absent crayfish, use as a garnish or include in the dish, shrimp (as done here) or sectioned cooked lobster tail. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: somewhat complex, but each step easy. _T_i_m_e_: 1-1/2 hours, including simmering time. 2 Aug 2005 53 CHICK-MINUTE(M) Rupley Family Cookbook (3/13/99) CHICK-MINUTE(M) QQUUIICCKK CCHHIICCKKEENN FFRRIICCAASSSSEEEE CHICK-MINUTE - chicken fricassee; chicken saute'ed in butter, cooked in wine and stock with mushrooms, onions and spices, then bound with egg yolks _F_r_i_c_a_s_s_e_'_e _d_e _p_o_u_l_e_t _a_` _l_a _m_i_n_u_t_e A chicken fricassee that is quickly made and is without milk or cream. From LAROU, page 252; a recipe by Plumerey. Modified slightly. IINNGGRREEDDIIEENNTTSS ((??)) _l_a_r_g_e _s_a_u_t_e_' _p_a_n or _s_m_a_l_l _c_a_s_s_e_r_o_l_e _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r 1 _l_a_r_g_e _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t_, about 1.5 lb, cut up into cut- lets, pounded to equalize, and trimmed 3-6 Tbsp _b_u_t_t_e_r 2 Tbsp _f_l_o_u_r 1/2 cup _w_h_i_t_e _w_i_n_e 1 cup _c_h_i_c_k_e_n _s_t_o_c_k 6 _s_m_a_l_l _o_n_i_o_n_s_, blanched, or 1 _m_e_d_i_u_m _o_n_i_o_n, diced _b_o_u_q_u_e_t _g_a_r_n_i_: _p_a_r_s_l_e_y_, _b_a_y _l_e_a_f_, _t_h_y_m_e_, _c_e_l_e_r_y _s_t_a_l_k pinch _n_u_t_m_e_g _s_a_l_t_, _p_e_p_p_e_r_, to taste 1/2 lb _m_u_s_h_r_o_o_m_s_, sliced thickly, 1/3 inch 3 _e_g_g _y_o_l_k_s _j_u_i_c_e _o_f _1_/_2 _l_e_m_o_n 1 _o_r_a_n_g_e_, for garnish as _z_e_s_t_, _s_l_i_v_e_r_s _o_f _r_i_n_d_, or _o_r_a_n_g_e _s_l_i_c_e_s PPRROOCCEEDDUURREE (1) Saute' the chicken in butter at medium heat (@5), without col- oring, until firm, (2) Add the flour and cook briefly. (3) Add the spices, the wine and stock, the onions, and the _b_o_u_- _q_u_e_t _g_a_r_n_i. Cook on a good heat but gently, until the chicken is nearly done, and the sauce somewhat reduced and thickened, perhaps for 25 minutes. (4) Add the mushrooms. Cook for another 15 minutes. (4) Remove the chicken, mushrooms and onions to a hot serving platter and keep warm. Bind the sauce with the egg yolks, beaten and tempered with the cooking liquid. Warm the sauce but do not let it boil. Add the lemon juice. Adjust the seasonings. (5) Pour enough sauce over the meat and vegetables to nap and surround them, but not so much as to cover them. Serve the dish garnished with orange slices, or orange zest, or orange slivers. Serve the remaining sauce for use as individually desired. Accompany the dish with garnished rice or a risotto or with buttered egg noodles. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy _T_i_m_e_: 1.5 hour. 2 Aug 2005 54 CHICK-OVEN-BROI(M) Rupley Family Cookbook (10/17/95) CHICK-OVEN-BROI(M) OOVVEENN--BBRROOIILLEEDD CCHHIICCKKEENN CHICK-OVEN-BROI - chicken baked at high oven temperature A simple, fast way to cook crisp and tasty chicken. No watching needed. From FF, page 229. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) 3 lb _c_h_i_c_k_e_n_, in halves or quarters, or chicken parts _o_i_l _s_a_l_t _p_e_p_p_e_r_, freshly ground PPRROOCCEEDDUURREE (1) Preheat oven to 375 F. (2) Season chicken parts on both sides with salt and pepper. Arrange skin up on a broiling rack. Place rack in top third of oven. Bake for about 45 minutes, until done. Optionally, for a crisper skin, increase temperature to 425 F after 30 minutes. NNOOTTEESS Best not to use boneless, skinless breasts. Optionally, season also with other spices, e.g,: _r_o_s_e_m_a_r_y_, _t_h_y_m_e_, _b_a_s_i_l_, _t_a_r_r_a_g_o_n_, _c_e_l_e_r_y_, _b_a_y _l_e_a_f, or _g_a_r_l_i_c or _l_e_m_o_n_. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: dead easy. _T_i_m_e_: 10 minutes preparation. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 55 CHICK-RED-WINE1(M) Rupley Family Cookbook (10/25/95) CHICK-RED-WINE1(M) CCOOQQ AAUU VVIINN -- II CHICK-RED-WINE1 - _c_o_q _a_u _v_i_n, chicken in red wine with onions, mushrooms and bacon _C_o_q _a_u _v_i_n. Classic and popular dish. Serve with parslied potatoes, alone or if one wishes, also with but- tered peas. From JC, page 263. IINNGGRREEDDIIEENNTTSS ((44 ttoo 66 sseerrvviinnggss)) _f_i_r_e_p_r_o_o_f _c_a_s_s_e_r_o_l_e_, 10 inch _s_k_i_l_l_e_t_, 12 inch, for saute'ing bacon and chicken _3_-_q_t _s_a_u_c_e_p_a_n_, for blanching bacon _s_m_a_l_l _b_o_w_l_, _r_u_b_b_e_r _s_p_a_t_u_l_a_, and _w_i_r_e _w_h_i_p_, for making _b_e_u_r_r_e _m_a_n_i_e_' _h_o_t _s_e_r_v_i_n_g _d_i_s_h 12 to 24 _b_r_o_w_n_-_b_r_a_i_s_e_d _o_n_i_o_n_s_, see recipe ONIONS-BRAIS-BR 1/2 lb _s_a_u_t_e_'_e_d _m_u_s_h_r_o_o_m_s_, see recipe MUSHROOMS-SAUTE 4 oz _l_e_a_n _b_a_c_o_n_, cut into _l_a_r_d_o_n_s, 1/4x1 inch rectangles 2 Tbsp _b_u_t_t_e_r 3 lb _f_r_y_i_n_g _c_h_i_c_k_e_n_, cut up, or _c_h_i_c_k_e_n _b_r_e_a_s_t_s, split (boned and skinned breasts may be ok, but are difficult to saute' nicely) _b_u_t_t_e_r or _g_o_o_d _c_o_o_k_i_n_g _o_i_l 1/2 tsp _s_a_l_t 1/8 tsp _p_e_p_p_e_r 1/4 cup _c_o_g_n_a_c 2 cups _r_e_d _w_i_n_e_, young and full-bodied 1 to 2 cups _b_r_o_w_n _c_h_i_c_k_e_n _s_t_o_c_k_, _b_r_o_w_n _s_t_o_c_k, or _c_a_n_n_e_d _b_e_e_f _b_o_u_i_l_l_o_n 1/2 Tbsp _t_o_m_a_t_o _p_a_s_t_e 2 cloves _g_a_r_l_i_c_, mashed _b_o_u_q_u_e_t _g_a_r_n_i_: 2 stalks celery with leaves, 2 sprigs parsley, and 1 bay leaf, tied into a bundle 1/4 tsp _t_h_y_m_e _s_a_l_t _a_n_d _p_e_p_p_e_r 3 Tbsp _f_l_o_u_r 2 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r _s_p_r_i_g_s _o_f _f_r_e_s_h _p_a_r_s_l_e_y PPRROOCCEEDDUURREE (1) Cut bacon into _l_a_r_d_o_n_s. Blanch in 2 quarts of boiling water for 10 minutes. Strain and rinse, for use in step 3 below. (2) Begin preparation of the brown-braised onions, so they can cook during the preparation and cooking of the chicken. See recipe ONIONS-BRAIS-BR. Saute'ing the mushrooms is quick, and can be done now or during cooking of the chicken. See recipe MUSHROOMS-SAUTE. (3) In the skillet, saute' the bacon slowly (@5) in hot butter until it is very lightly browned. Remove to a side dish. 2 Aug 2005 56 CHICK-RED-WINE1(M) Rupley Family Cookbook (10/25/95) CHICK-RED-WINE1(M) (4) Dry the chicken thoroughly. Brown it in the hot fat in the skillet, over high heat (@8). A additional tablespoon of butter or oil may be needed. Be careful not to overcook the chicken in this step and in steps (5) and (7)! SEE NOTES BELOW. (5) Season the chicken with salt and pepper. Return the bacon to the skillet. Cover and cook over moderate heat (@5) for 10 minutes, turning the chicken once. SEE NOTES BELOW. (6) Uncover. Add the 1/4 cup cognac. Stand back, and ignite the cognac. Shake the skillet back and forth for several sec- onds, until the flames subside. (7) Transfer the chicken to the casserole. Pour the wine into the skillet and heat briefly, to deglaze, then pour wine and cooking juices into the casserole. Add to the casserole just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic, and herbs. Bury the _b_o_u_q_u_e_t _g_a_r_n_i_. Bring to the simmer. Cover and simmer slowly (@1-2) for 25 to 30 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Be careful not to bring liquid to more than a simmer! (8) Pour off the cooking liquid, degrease it, and transfer the liquid to the skillet. Remove the _b_o_u_q_u_e_t _g_a_r_n_i from the casserole. Keep the casserole warm. Add any cooking juices from the onions and mushrooms, after degreasing, to the liq- uid in the skillet. Then under high heat boil rapidly, reducing the liquid to about 2-1/4 cups. Correct seasoning. Remove from heat. () In a small bowl blend with a spatula the butter and flour into a smooth paste, _b_e_u_r_r_e _m_a_n_i_e_'. Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring, and simmer for a minute or two. The sauce should be thick enough to coat a spoon lightly. (10) Arrange the chicken in the casserole with the onions and mushrooms around it, pour the sauce back into the casserole. Bring to the simmer, basting the chicken with sauce, cover, and simmer slowly until the chicken is hot through. Serve from the casserole or arrange on a hot serving platter. Dec- orate with sprigs of parsley. NNOOTTEESS If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter, then set aside uncov- ered. It can now wait indefinitely. Reheat as in step 9. Be careful not to overcook the chicken, in the browning, in the _s_a_u_t_e_' over moderately high heat, or in the simmer in the liquid. For chicken breasts, perhaps reduce browning to 2 minutes/side, the _s_a_u_t_e_' to 5 min- utes, and keep the stewing at 20 minutes or more as needed. Variations (From DIAT, page 206; JB, page 351-2; LAROU, page 306): (1) Season the chicken with salt and pepper and dredge in flour before browning. Reduce the flour used in thickening of the sauce with _b_e_u_r_r_e _m_a_n_i_e_'. (2) The flour may also be added by sprinkling it on the onions and mushrooms or on the chicken and then browning the flour, at the end of step 4, after the browning of the vegetables and chicken. 2 Aug 2005 57 CHICK-RED-WINE1(M) Rupley Family Cookbook (10/25/95) CHICK-RED-WINE1(M) (3) Brown the onions and the mushrooms by cooking them with the chicken in the fat, after the chicken is browned (step 4 above); or do the mushrooms separately in 2 tablespoons butter and 1 tablespoon oil over high heat (@9-10) and brown the onions with the bacon, in step 2, per- haps under moderate heat after the bacon is done. Continue to cook mushrooms and onions with the chicken. The difficulty is that if the onions are not very small, they will not cook in the time proper for the chicken. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: complex sequence of steps, with attention to detail required. _T_i_m_e_: 2-1/2 hours, including cooking of vegetables. 2 Aug 2005 58 CHICK-RED-WINE2(M) Rupley Family Cookbook (2/18/99) CHICK-RED-WINE2(M) CCOOQQ AAUU VVIINN -- IIII CHICK-RED-WINE2 - _c_o_q _a_u _v_i_n, chicken in red wine with onions, mushrooms and bacon _C_o_q _a_u _v_i_n. Classic and popular dish. Serve over croutons, with parslied potatoes, and if one wishes, also with buttered peas. From JC, page 263. Modified following DIAT, page 206. IINNGGRREEDDIIEENNTTSS ((44 ttoo 66 sseerrvviinnggss)) _f_i_r_e_p_r_o_o_f _c_a_s_s_e_r_o_l_e_, 3 quart; if one of the skillets is deep enough, then the casserole is not needed 2 _s_k_i_l_l_e_t_s_, 12 inch: one for saute'ing the onions; the other for the salt pork or bacon, chicken and mushrooms, and if deep enough, to be used in place of the casserole for cooking the dish _3_-_q_t _s_a_u_c_e_p_a_n_, for blanching salt pork or bacon _s_m_a_l_l _b_o_w_l_, _r_u_b_b_e_r _s_p_a_t_u_l_a_, and _w_i_r_e _w_h_i_p_, for _b_e_u_r_r_e _m_a_n_i_e_' _h_o_t _s_e_r_v_i_n_g _d_i_s_h 12 to 24 _o_n_i_o_n_s_, browned in butter and oil and with sugar, then braised, but not completely cooked; see recipe ONIONS-BRAIS- BR 1-1/2 Tbsp _b_u_t_t_e_r 1-1/2 Tbsp _g_o_o_d _c_o_o_k_i_n_g _o_i_l 2 Tbsp _s_u_g_a_r 1/2 cup _b_r_o_w_n _s_t_o_c_k_, _d_r_y _w_h_i_t_e _w_i_n_e_, _r_e_d _w_i_n_e_, _e_t_c_. _m_e_d_i_u_m _h_e_r_b _b_o_u_q_u_e_t_: 4 sprigs parsley, 1/4 tsp ground thyme, 1/4 tsp ground bay leaf _s_a_l_t_, _p_e_p_p_e_r to taste 1/2 lb _m_u_s_h_r_o_o_m_s_, sliced thickly and browned in butter and oil; see recipe MUSHROOMS-SAUTE 2 Tbsp _b_u_t_t_e_r 1 Tbsp _g_o_o_d _c_o_o_k_i_n_g _o_i_l _s_a_l_t_, _p_e_p_p_e_r to taste 4 oz _s_a_l_t _p_o_r_k_, cut into medium dice, or _b_a_c_o_n cut into _l_a_r_d_o_n_s, 1/4x1 inch rectangles 2 Tbsp _b_u_t_t_e_r 3 lb _f_r_y_i_n_g _c_h_i_c_k_e_n_, cut up, or 2 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t_s, divided into cutlets and, if necessary, pounded to equalize and trimmed _b_u_t_t_e_r or _g_o_o_d _c_o_o_k_i_n_g _o_i_l_, as needed to supplement pork fat _s_a_l_t_, _p_e_p_p_e_r to season chicken pieces well 2 Tbsp _b_u_t_t_e_r 2 cloves _g_a_r_l_i_c_, chopped and mashed 2 _s_h_a_l_l_o_t_s or _h_a_l_f _a_n _o_n_i_o_n finely chopped 3 Tbsp _f_l_o_u_r 1/4 cup _c_o_g_n_a_c 2 cups _r_e_d _w_i_n_e_, young and full-bodied 1 to 2 cups _b_r_o_w_n _c_h_i_c_k_e_n _s_t_o_c_k_, or if not available, _b_r_o_w_n _s_t_o_c_k 1/2 Tbsp _t_o_m_a_t_o _p_a_s_t_e _b_o_u_q_u_e_t _g_a_r_n_i_: 2 stalks celery with leaves and 4 sprigs pars- ley tied into a bundle, and 1/2 tsp ground bay leaf, and 1/4 2 Aug 2005 59 CHICK-RED-WINE2(M) Rupley Family Cookbook (2/18/99) CHICK-RED-WINE2(M) tsp ground thyme 1/2 tsp _s_a_l_t 1/8 tsp _p_e_p_p_e_r _b_e_u_r_r_e _m_a_n_i_e_'_: 3 Tbsp _f_l_o_u_r and 2 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r _c_r_o_u_t_o_n_s_: toasted bread triangles with _o_l_i_v_e _o_i_l or _b_u_t_t_e_r; 2 or 3 per serving _s_p_r_i_g_s _o_f _f_r_e_s_h _p_a_r_s_l_e_y PPRROOCCEEDDUURREE (1) Blanch the diced salt pork or the bacon _l_a_r_d_o_n_s in 2 quarts of boiling water for 10 minutes. Strain and rinse, for use in step 3 below. (2) In one skillet, begin preparation of the brown-braised onions, so they can cook while the other ingredients are pre- pared. Stop when the onions are half cooked, after about 15 minutes simmering. See recipe ONIONS-BRAIS-BR. (3) In the other skillet, over medium heat melt the butter and brown the salt pork or bacon. When done, skim off the dice or _l_a_r_d_o_n_s and reserve to a side dish. (4) Dry the chicken thoroughly. Brown it a few pieces at a time in the hot fat in the skillet, over high heat (@9-10). As the chicken browns, season well with salt and pepper. Addi- tional good cooking oil may be needed. Be careful not to overcook the chicken in this step and in step (8). Reserve the chicken when it is browned and keep warm. (5) Saute' the mushrooms in butter and oil or in the grease remaining after browning of the chicken. Reserve to a side dish. See recipe MUSHROOMS-SAUTE. (6) Put the casserole (or the deep skillet) over medium heat, melt 2 Tbsp butter, add the garlic or onion and _s_a_u_t_e_' briefly. Add 3 Tbsp flour and cook for a minute or so with constant stirring to make a brown _r_o_u_x. (7) Return the bacon and chicken to the casserole, including any juices rendered from the chicken during standing. Warm briefly. Add the cognac, stand back, and ignite the cognac. Shake the casserole back and forth for several seconds, until the flames subside. (8) Add the red wine, chicken stock, tomato paste, _b_o_u_q_u_e_t _g_a_r_n_i and seasonings. Return the onions and mushrooms to the casserole, including any juices. If necessary, add water to cover the contents of the casserole. Bring to a boil, turn heat down and simmer very gently, covered, until the chicken is done (perhaps 20 minutes for breast cutlets, about twice that for pieces of a whole chicken). Be careful to maintain no more than a gentle simmer! When chicken is done, remove the _b_o_u_q_u_e_t _g_a_r_n_i from the casserole. (8) If the cooking liquid is too thin or has too much grease, pour off the cooking liquid, degrease, and transfer the liq- uid to a skillet. Keep the casserole warm. Under high heat reduce the liquid to about 3 cups. The sauce should be thick enough to coat a spoon lightly. If necessary, thicken by beating in small portions of _b_e_u_r_r_e _m_a_n_i_e_' and simmering for a minute or so. Correct seasoning. Pour the sauce back into the casserole. (9) If not done in step 8, correct the seasoning. If the dish is not to be served immediately, film the top of the sauce with 2 Aug 2005 60 CHICK-RED-WINE2(M) Rupley Family Cookbook (2/18/99) CHICK-RED-WINE2(M) stock or dot with small pieces of butter, then set aside uncovered. It can now wait indefinitely. The dish is better the next day. (10) Bring the casserole to the simmer, basting the chicken with sauce, cover, and simmer slowly until the chicken is hot through. Optionally arrange on a hot serving platter. Deco- rate with sprigs of parsley. (10) Serve the chicken over the croutons, 2 or 3 per serving. NNOOTTEESS Be careful not to overcook the chicken in the browning or in the long simmer. Variations (From DIAT, page 206; JB, page 351-2; LAROU, page 306): (1) Season the chicken with salt and pepper and dredge in flour before browning. Reduce the flour used in thickening of the sauce. (2) Brown the onions and the mushrooms by cooking them with the chicken in the fat, after the chicken is browned (step 4 above); or do the mushrooms separately in 2 tablespoons butter and 1 tablespoon oil over high heat (@9-10) and brown the onions with the bacon, in step 2, per- haps under moderate heat after the bacon is done. Continue to cook mushrooms and onions with the chicken. The difficulty is that if the onions are not very small, they may not cook in the time proper for the chicken. (3) If the pieces of chicken are large, after they are browned, saute' them at medium heat (@5) for perhaps 10 minutes, covered, optionally at the same time adding the uncooked onions and mushrooms, to brown them. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: complex sequence of steps, with attention to detail required. _T_i_m_e_: 2 hours, including cooking of vegetables. 2 Aug 2005 61 CHICK-RED-WINE3(M) Rupley Family Cookbook (8/25/99) CHICK-RED-WINE3(M) CCOOQQ AAUU VVIINN -- IIIIII CHICK-RED-WINE3 - _c_o_q _a_u _v_i_n, chicken in red wine with onions, mushrooms and bacon YACAVR (Yet Another Coq au Vin Recipe). This is meant to be an easy quick version of the recipe. Modified from CORDQUICK, page 102. IINNGGRREEDDIIEENNTTSS ((44 ttoo 66 sseerrvviinnggss)) _f_i_r_e_p_r_o_o_f _c_a_s_s_e_r_o_l_e_, 3 quart, or a large deep _s_k_i_l_l_e_t 3 lb _f_r_y_i_n_g _c_h_i_c_k_e_n_, cut up, or 1-1/2 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t_s, divided into cutlets and if necessary, pounded to equalize and trimmed 2 Tbsp _g_o_o_d _c_o_o_k_i_n_g _o_i_l _s_a_l_t_, _p_e_p_p_e_r to season the chicken pieces 4 oz _s_a_l_t _p_o_r_k or _b_a_c_o_n cut into medium dice or _l_a_r_d_o_n_s, 1/4x1 inch rectangles 20 _b_u_t_t_o_n _m_u_s_h_r_o_o_m_s or 1/2 lb _m_u_s_h_r_o_o_m_s_, sliced thickly 20 _p_e_a_r_l _o_n_i_o_n_s (easier to peel if blanched for several min- utes), or 1 _l_a_r_g_e _o_n_i_o_n_, diced large 1 _s_m_a_l_l _o_n_i_o_n_, diced _b_r_u_n_o_i_s_e 1 _s_m_a_l_l _c_a_r_r_o_t_, diced _b_r_u_n_o_i_s_e 1 _s_m_a_l_l _c_e_l_e_r_y _s_t_a_l_k_, diced _b_r_u_n_o_i_s_e 2 Tbsp _f_l_o_u_r 2 cups _g_o_o_d _r_e_d _w_i_n_e 1-3/4 cups _h_o_t _c_h_i_c_k_e_n _s_t_o_c_k 1/2 Tbsp _t_o_m_a_t_o _p_a_s_t_e 1/2 tsp _s_a_l_t 1/8 tsp _p_e_p_p_e_r _b_o_u_q_u_e_t _g_a_r_n_i_: 4 sprigs _p_a_r_s_l_e_y_, 1/4 tsp each ground _t_h_y_m_e and _b_a_y _l_e_a_f_, 1 _g_r_e_e_n _l_e_a_f _o_f _a _l_e_e_k _s_a_l_t_, _p_e_p_p_e_r to taste _s_u_g_a_r as needed _b_e_u_r_r_e _m_a_n_i_e_'_: 3 Tbsp _f_l_o_u_r and 2 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r, as needed _p_a_r_s_l_e_y_, chopped PPRROOCCEEDDUURREE (1) Dry the chicken thoroughly. Brown it a few pieces at a time in the hot fat in the skillet, over high heat (@9-10). As the chicken browns, season well with salt and pepper. Addi- tional cooking oil should be added as needed in this step and in the following saute' steps. Be careful not to overcook the chicken in this step and in step (6). Reserve the chicken when it is browned. It is not fully cooked at this point. (2) Add the bacon or salt pork to the skillet, and saute' at high heat (@9-10) until brown. When the bacon is nearly done, add the mushrooms and toss until lightly colored. When done, remove from the pan and reserve. (3) Optionally, brown the pearl onions or the onion slices, and reserve when done. (4) Add the finely diced onion, carrot and celery to the pan and saute' at medium heat (@6) until softened. Add the flour and 2 Aug 2005 62 CHICK-RED-WINE3(M) Rupley Family Cookbook (8/25/99) CHICK-RED-WINE3(M) cook briefly with constant stirring at medium heat, to make a brown roux. (5) Deglaze with the red wine. Reduce under medium-high heat (@7.5) to half volume. (6) Add the stock and the seasonings. Add the reserved chicken and any juices. Add the pearl onions or onion slices. Adjust heat to maintain a simmer (<@3). Cook for perhaps 40 minutes or until the chicken is done. (7) Remove the chicken and the onions and keep warm. Discard the _b_o_u_q_u_e_t _g_a_r_n_i. Degrease if necessary. Adjust the thickness of the sauce so that it coats a spoon lightly, by adding water if too thick or if too thin, either by reduction under medium-high heat or by beating in _b_e_u_r_r_e _m_a_n_i_e_' and cooking briefly. Add back the mushrooms and bacon and reheat. Cor- rect the seasonings. Add back the chicken and onions and reheat. (8) Plate the chicken with its garnishes, or arrange on a serving platter. Sprinkle with parsley. NNOOTTEESS Be careful not to overcook the chicken in the browning or in the long simmer. It may be better to brown the chicken at medium or medium-high heat (@6-7.5). RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: complex sequence of steps, with attention to detail required. _T_i_m_e_: 2 hours, including preparation of vegetables. 2 Aug 2005 63 CHICK-ROAST-LEM(M) Rupley Family Cookbook (5/20/99) CHICK-ROAST-LEM(M) RROOAASSTT CCHHIICCKKEENN WWIITTHH LLEEMMOONNSS CHICK-ROAST-LEM - roast chicken stuffed with lemons Simple, but delicious. From HAZAN, page 327. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) _r_o_a_s_t_i_n_g _p_a_n _r_o_a_s_t_i_n_g _r_a_c_k_, optional 3-4 lb _c_h_i_c_k_e_n_, fryer or roaster 2 _l_e_m_o_n_s _s_a_l_t_, _f_r_e_s_h_l_y _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r_, in generous amounts PPRROOCCEEDDUURREE (1) Preheat oven to 350 F. (2) Wash the chicken thoroughly, inside and out. Remove loose fat. Let drain, with chicken appropriately tilted. Dry thoroughly with paper towels. (3) Generously rub chicken with salt and pepper, inside and out. (4) Wash lemons. Soften each by rolling on counter with firm pressure from hand. Puncture each in at least 20 places with trussing needle or whatever. (5) Put both lemons in the bird's cavity. With toothpicks or with trussing needle and string, close up the cavity well, but not airtight. The intent is for the chicken to puff up, but not burst. Run string from one leg to the other, tying at both knuckle ends. Leave the legs in a natural position, without pulling tight. The string is to keep the legs from spreading apart and breaking the skin. (6) Put the chicken in a roasting pan, breast down. Add no fat. The bird is self-basting, and should not stick to the pan. To be safe, however, a rack can be used. Put pan in the upper third of the oven. After 30 minutes, turn chicken breast up, trying not to puncture the skin. If the skin remains intact, the chicken will swell like a balloon. But no problem if it does not. (7) Cook for another 30 to 35 minutes. Turn oven up to 400 F and cook for an additional 20 minutes. Allow 20 to 25 minutes total cooking time per pound. (8) Serve the chicken immediately. Bring to the table whole, and leave lemons inside until it is carved and opened. Spoon some of the juices over slices of the chicken when they are served. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation. 2 Aug 2005 64 CHICK-STEW-DUMP(M) Rupley Family Cookbook (10/24/95) CHICK-STEW-DUMP(M) CCHHIICCKKEENN SSTTEEWW WWIITTHH PPAARRSSLLEEYY DDUUMMPPLLIINNGGSS CHICK-STEW-DUMP - chicken stew with parsley dumplings From NYT, page 205. IINNGGRREEDDIIEENNTTSS ((66 sseerrvviinnggss)) _3_-_1_/_2 _q_t _o_r _l_a_r_g_e_r _c_a_s_s_e_r_o_l_e or _d_u_t_c_h _o_v_e_n _h_o_t _d_e_e_p _s_e_r_v_i_n_g _p_l_a_t_t_e_r _u_t_e_n_s_i_l_s _a_n_d _i_n_g_r_e_d_i_e_n_t_s _f_o_r _p_a_r_s_l_e_y _d_u_m_p_l_i_n_g_s, see recipe DUMPLING-PARSLE 4 lb _s_t_e_w_i_n_g _f_o_w_l or _c_h_i_c_k_e_n _b_r_e_a_s_t_s, cut into serving pieces _w_a_t_e_r _t_o _c_o_v_e_r 1 tsp _s_a_l_t 1/4 tsp _w_h_i_t_e _p_e_p_p_e_r 10 _b_l_a_c_k _p_e_p_p_e_r_c_o_r_n_s 1 _s_t_a_l_k _c_e_l_e_r_y_, with leaves 1 _m_e_d_i_u_m _c_a_r_r_o_t_, scraped 1 _m_e_d_i_u_m _o_n_i_o_n_, peeled 1 _b_a_y _l_e_a_f 3 Tbsp _f_l_o_u_r_, or more as needed, dissolved in water PPRROOCCEEDDUURREE (1) Rinse the chicken pieces under cold running water. Place in heavy kettle or casserole and barely cover with water. Sprinkle with a little salt and the peppercorns. (2) Add the celery, onion, carrot and bay leaf, and cover. Bring to a boil, reduce the heat, and simmer gently until the chicken meat begins to loosen from the bones, one to two hours. (Be careful not to overcook the chicken.) (3) Prepare the dumpling dough. (4) Drop the dumpling dough from a wet tablespoon onto the boil- ing stew, letting the dumplings rest on the meat. Cover tightly, reduce the heat, and cook, without raising the cover, for 15 minutes. (5) Transfer the dumplings and chicken pieces to a hot deep serv- ing platter, with the dumplings as a border around the chicken. Thicken the cooking liquid with flour mixed with water. Correct seasoning. Strain sauce over meat, removing cooking vegetables and miscellaneous stuff. Serve immedi- ately. NNOOTTEESS Not nearly as tasty as a fricasse'e or braised dish. The only virtue of this dish is it is easy with little preparation time, although long cooking time, and the dumplings are good. RRaattiinngg NOT RECOMMENDED. _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation for stew and 15 for dumplings. 2 Aug 2005 65 CHICK-VANILLA(M) Rupley Family Cookbook (1/5/99) CHICK-VANILLA(M) CCHHIICCKKEENN SSAAUUTTEE''EEDD WWIITTHH VVAANNIILLLLAA CHICK-VANILLA - chicken saute'ed with vanilla, onions and spices, with a vanilla cream sauce _L_e _p_o_u_l_e_t _a_` _l_a _c_r_e_`_m_e _d_e _v_a_n_i_l_l_e_. A novel dish from Reunion Island. The taste is complex. The vanilla merges with the other spices. The vanilla cream sauce is delicious and rich. From a web site for Reunion Island, La gastronomie de la re'union: http://perso.wanadoo.fr/christophe.belluteau/accueil.htm IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) _s_a_u_t_e_' _p_a_n or _c_a_s_s_e_r_o_l_e that holds the meat in one layer _s_a_u_c_e _p_a_n 1.5 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t_s_, or a 3 lb _w_h_o_l_e _c_h_i_c_k_e_n 2 _l_a_r_g_e _o_n_i_o_n_s_, thinly sliced 2 tsp _o_l_i_v_e _o_i_l_, use more if needed 6 _g_a_r_l_i_c _c_l_o_v_e_s _s_a_l_t_, _p_e_p_p_e_r to taste 1/4 tsp _g_r_o_u_n_d _t_h_y_m_e 1/2 tsp _t_u_m_e_r_i_c 1 _v_a_n_i_l_l_a _b_e_a_n_, or two, if beans are small; cut beans in half lengthwise 2 glasses _w_a_t_e_r (wine?) 4/5 cup _c_r_e_`_m_e _f_r_a_c_h_e or substitute heavy whipping cream 4/5 cup _w_h_i_t_e _w_i_n_e 2 _v_a_n_i_l_l_a _b_e_a_n_s_, or more if beans are small; cut beans in half lengthwise PPRROOCCEEDDUURREE (1) If the breasts are large, cut into 2 or 3 cutlets and flatten to equalize; if using a whole chicken, cut into serving pieces. Crush together the garlic, salt and pepper. Cut the vanilla beans in half lengthwise. (2) Heat the oil in the saute' pan. Brown the chicken at medium high heat (@7-8). Add the sliced onions and cook for 3 min- utes. (3) Add the garlic, salt and pepper, and the thyme and tumeric. Cook for 2 minutes. (4) Add the vanilla, scraping it to liberate the seeds and the aroma. Add two glasses of water (wine?). Reduce completely (to nearly dry). If the chicken is done before the reduc- tion, remove the meat and keep it warm. (5) Separately, in a sauce pan, mix the cream, the wine, and the vanilla beans, cut lengthwise. Reduce the sauce to a proper thickness over medium heat (@5). (6) To serve, place the chicken over the onions on the plate, and cover with the sauce. Garnish as you wish. Serve with white rice. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy _T_i_m_e_: 1 hour 2 Aug 2005 66 CHN-BEEF-CABB(M) Rupley Family Cookbook (5/17/99) CHN-BEEF-CABB(M) GGRREEEENN OONNIIOONN BBEEEEFF WWIITTHH NNAAPPPPAA CCAABBBBAAGGEE CHN-BEEF-CABB - beef marinated with soy sauce, wine, sesame oil, chili paste, ginger and green onions, then stir fried and served with stir-fried nappa cab- bage and miso sauce From Wintermute Photo Gallery, posted January 22, 1999: http://mute.starweb.net/recipes.shtml. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) _l_a_r_g_e _w_o_k or _f_r_y _p_a_n _d_i_s_h_s _f_o_r _r_e_s_e_r_v_i_n_g _m_e_a_t _a_n_d _c_a_b_b_a_g_e 1-1/2 lb _b_e_e_f _s_t_e_a_k_, trimmed, then thinly sliced against the grain and on the bias 7 _g_r_e_e_n _o_n_i_o_n _b_o_t_t_o_m_s_, sliced on the bias into 1-inch segments Marinade: 3 Tbsp _s_o_y _s_a_u_c_e 1-1/2 Tbsp _c_h_i_n_e_s_e _c_o_o_k_i_n_g _w_i_n_e_, or use _s_h_e_r_r_y 1-1/2 Tbsp _g_o_o_d _c_o_o_k_i_n_g _o_i_l 1-1/2 tsp _s_e_s_a_m_e _o_i_l 1-1/2 tsp _h_o_t _c_h_i_l_i _p_a_s_t_e_, e.g., _s_a_m_b_a_l _o_l_e_k 1-1/2 Tbsp _f_r_e_s_h _g_i_n_g_e_r_, finely diced 1-1/2 Tbsp _g_a_r_l_i_c_, finely chopped 1/2 tsp _s_a_l_t 1-1/2 tsp _s_u_g_a_r 1 head _n_a_p_p_a _c_a_b_b_a_g_e or _b_o_k _c_h_o_y (about 1-1/2 lb) 2 Tbsp _g_o_o_d _c_o_o_k_i_n_g _o_i_l 1-1/2 Tbsp _c_h_i_n_e_s_e _c_o_o_k_i_n_g _w_i_n_e_, or use _s_h_e_r_r_y _s_a_l_t _f_r_e_s_h_l_y _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r Sauce: 1.5 Tbsp _y_e_l_l_o_w _m_i_s_o _p_a_s_t_e 3 Tbsp _g_o_o_d _c_o_o_k_i_n_g _o_i_l _c_o_m_b_i_n_e_d _j_u_i_c_e_s from stir frying of meat and cabbage 7 _g_r_e_e_n _o_n_i_o_n _t_o_p_s_, sliced on bias into 1-inch segments _f_r_e_s_h_l_y _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Marinate the thinly sliced beef and the green onion pieces with the soy sauce, wine, cooking oil, sesame oil, hot chili paste, ginger, garlic, salt, and sugar. (2) On high heat, stir fry beef until on the light side of rare. Add the sliced green onions at the end, so they stir fry only briefly. Reserve the meat, green onions, and sauce. (3) Stir fry the slices from the bottom of the cabbage head in the oil, adding salt to taste. When done, lower the heat, add the wine and steam the remaining upper leafy segments of the cabbage. Lightly season with salt and freshly ground pepper. When done, reserve the cabbage and sauce. (4) Heat the oil in the wok, add the yellow miso paste, mix, and cook briefly. Add the sauces from the meat and cabbage, and reduce by half. Add the reserved beef and cabbage to the pan, and reheat. (5) Serve, garnished with the green onion tops and freshly ground pepper. Accompany with steamed white rice. 2 Aug 2005 67 CHN-BEEF-CABB(M) Rupley Family Cookbook (5/17/99) CHN-BEEF-CABB(M) NNOOTTEESS Do not overcook the cabbage. Be sure there is enough sauce left after the reduction. Optionally, increase the amounts of ginger and garlic in the marinade of step 1, and of sherry in step 3. Perhaps try with chicken or pork. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy _T_i_m_e_: 3/4 hour, mostly preparation. 2 Aug 2005 68 CHN-BLKBN-BEEF(M) Rupley Family Cookbook (5/18/99) CHN-BLKBN-BEEF(M) SSTTIIRR--FFRRIIEEDD BBEEEEFF WWIITTHH BBLLAACCKK BBEEAANN SSAAUUCCEE CHN-BLKBN-BEEF - beef slices stir-fried with black bean sauce, garlic, onion, red pepper and green pepper From Lee Kum Kee Co., Ltd., Hong Kong, web site: http://www.lkk.com IINNGGRREEDDIIEENNTTSS ((22--33 sseerrvviinnggss)) _l_a_r_g_e _w_o_k or _f_r_y _p_a_n 10 oz _b_e_e_f _s_t_e_a_k_, trimmed, then thinly sliced against the grain and on the bias Marinade: 1 Tbsp _g_o_o_d _c_o_o_k_i_n_g _o_i_l 1 tsp _c_o_r_n _s_t_a_r_c_h 1 Tbsp _g_a_r_l_i_c_, minced 2 Tbsp _L_E_E _K_U_M _K_E_E _B_l_a_c_k _B_e_a_n _S_a_u_c_e 1/2 _o_n_i_o_n_, cut into pieces 1/2 _r_e_d _b_e_l_l _p_e_p_p_e_r_, cut into pieces 1/2 _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r_, cut into pieces Sauce mix: 2 Tbsp _w_a_t_e_r or _s_o_y _s_a_u_c_e_, (the latter is recommended for a richer sauce) 1 tsp _c_o_r_n _s_t_a_r_c_h 1 tsp _s_u_g_a_r 1/4 tsp _s_a_l_t_, if water added above PPRROOCCEEDDUURREE (1) Mix beef with the marinade. (2) On high heat, saute' the minced garlic and the black bean sauce in 2 Tbsp oil, until fragrant. (3) Add beef and onion, stir fry until half-done. (4) Add green pepper and red pepper, stir fry for about 1 minute. (5) Add sauce mix and heat through. (6) Serve accompanied by white rice. NNOOTTEESS Perhaps try with chicken. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 3/4 hour, mostly spent in preparation. 2 Aug 2005 69 CREAM-WHIPPED(D) Rupley Family Cookbook (11/24/95) CREAM-WHIPPED(D) CCRREE``MMEE CCHHAANNTTIILLLLYY CREAM-WHIPPED - _c_r_e_`_m_e _c_h_a_n_t_i_l_l_y, whipped cream with sugar, flavored with vanilla From JC, page 580; JOY, page 645. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) _e_l_e_c_t_r_i_c _m_i_x_e_r_, with chilled mixing bowl and chilled wire whip head 1 cup _h_e_a_v_y _w_h_i_p_p_i_n_g _c_r_e_a_m_, chilled 1/3-1/2 cup _c_o_n_f_e_c_t_i_o_n_e_r_'_s _s_u_g_a_r_, sifted and chilled 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t or 2 Tbsp _b_r_a_n_d_y_, _r_u_m_, or _s_w_e_e_t _l_i_q_u_e_u_r PPRROOCCEEDDUURREE (1) Chill large-volume ingredients and equipment. Warming or over-beating may produce butter. (2) Beat the cream (KAW with speed gradually raised to @8) to where its volume has doubled and it forms soft peaks when whip is removed. Fold in (KAW @stir) the vanilla or liqueur flavoring, then the sugar, to taste. Refrigerate until needed. NNOOTTEESS Optionally add one of the following: 1/2 cup of slivered toasted almonds, walnuts, pecans, hazel- nuts, coconut, etc.; 1/2 cup of jam or marmalade, or of maple sugar or brown sugar; 3/4 cup fresh fruit, or of pure'e of fresh, canned or frozen fruit, optionally with 2 Tbsp kirsch; 3/4 cup of crushed nut brittle or _p_r_a_l_i_n. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 70 CREME-BRULEE(D) Rupley Family Cookbook (10/25/95) CREME-BRULEE(D) CCRREE``MMEE BBRRUU^^LLEE''EE CREME-BRULEE - _c_r_e_`_m_e _b_r_u_^_l_e_'_e, custard glazed with carmelized brown sugar An elegant desert. Serve with fresh berries. From NYT, page 594. IINNGGRREEDDIIEENNTTSS ((66 ttoo 88 sseerrvviinnggss)) _b_a_k_i_n_g _d_i_s_h or _d_i_s_h_s, large enough to hold 1 qt custard, which fills an area of 40 sq. in. to a 1-1/2 inch depth of custard _p_a_n_, large enough to hold the custard baking dishs surrounded by water of 1 inch depth _e_l_e_c_t_r_i_c _m_i_x_e_r_, with wire whip beater and with mixing bowl _d_o_u_b_l_e _b_o_i_l_e_r_, of sufficient volume to contain cream and sugar _s_t_r_a_i_n_e_r 3 cups _h_e_a_v_y _w_h_i_p_p_i_n_g _c_r_e_a_m 6 Tbsp _s_u_g_a_r 6 _e_g_g _y_o_l_k_s 2 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1/2 cup _l_i_g_h_t _b_r_o_w_n _s_u_g_a_r_, fresh and moist, sifted or otherwise delumped 2-4 Tbsp _b_u_t_t_e_r_, cut into bits as needed to dot surface of custard PPRROOCCEEDDUURREE (1) Preheat oven to slow, 300 F. (2) Heat the cream in a double boiler over moderately high heat (@8), reducing the heat to moderate (@5) as soon as the water boils. The heating of the cream may take 15 minutes. Stir in the sugar while the cream is heating. (3) Beat the egg yolks until light yellow (KAW @4 for 2 minutes). Continuing beating (KAW @2), gradually add the hot cream mix- ture over 1 minute. Then beat in the vanilla. (4) Strain the mixture into the baking dish or dishs, filling them to a level of 1 to 1-1/2 inch. Set the dishs in a pan and surround them with 1 inch of boiling water. Set the pan in the slow oven. Bake for 35 minutes, until a knife or straw inserted into the center of the custard comes out clean. Do not overbake. It is important to regulate the oven heat so the water is just _b_e_l_o_w a simmer. If the cus- tard becomes too hot, the texture is poor. (5) When the custard is done, remove from the oven and the pan of water, and chill thoroughly, best overnight. (6) Before serving, cover the surface of the custard with sifted light brown sugar and dot with bits of butter (which melts and serves as a flux for melting of the sugar). Set the dish in a pan of cracked ice. Put the pan and dish under the broiler until the sugar is brown and melted, perhaps about 5 minutes. Or use a propane torch. Serve immediately, or chill again, and serve cold. NNOOTTEESS Old dry brown sugar does not melt well, even if powdered. Instead of the broiler, use a propane blowtorch to melt and burn the sugar. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: somewhat touchy in heating the cream and regulating the oven temperature. _T_i_m_e_: 30 minutes preparation, plus some attention 2 Aug 2005 71 CREME-BRULEE(D) Rupley Family Cookbook (10/25/95) CREME-BRULEE(D) during baking, and then during glazing. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 72 CROQUE-MONSIEUR(A) Rupley Family Cookbook (2/5/99) CROQUE-MONSIEUR(A) CCRROOQQUUEE MMOONNSSIIEEUURR CROQUE-MONSIEUR - _c_r_o_q_u_e _m_o_n_s_i_e_u_r, toasted ham and cheese sandwich; _c_r_o_q_u_e _m_a_d_a_m_e _C_r_o_q_u_e _m_a_d_a_m_e is a _c_r_o_q_u_e _m_o_n_s_i_e_u_r topped with a fried egg; or, in Britain and America, substitute chicken for the ham (no sign of an egg). From rec.food.cooking posting: sackv@uni-duesseldorf.de (Victor Sack), 08 Jun 1998. Also, http://anti- oche.lip6.fr/portier/0605.html#Entre'es_Divers_Croque_madame IINNGGRREEDDIIEENNTTSS ((11 sseerrvviinngg)) 2 slices _b_r_e_a_d_, large (6 inch on a side) and thick _b_u_t_t_e_r 2 slices _e_m_m_e_n_t_h_a_l _c_h_e_e_s_e_, large enough to cover the bread slice 1 slice _h_a_m_, also large enough to cover the bread slice;better, sev- eral thin slices than can be overlapped 2 _e_g_g_s_, for a _c_r_o_q_u_e _m_a_d_a_m_e; OPTIONAL PPRROOCCEEDDUURREE (1) Butter both slices of bread. Assemble the sandwich: bread slice (butter inside), cheese, ham, cheese, bread slice (but- ter inside). (2) Toast in 410 degree F oven until golden, about 8 minutes. If toasting is done on a pasty sheet, then 4 minutes at lowest level in oven, and 4 minutes at highest level. (3) For a _c_r_o_q_u_e _m_a_d_a_m_e, fry two eggs, salt and pepper them, and put them on the toasted sandwich. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes 2 Aug 2005 73 CUCUMBER-SOUR(V) Rupley Family Cookbook (9/1/97) CUCUMBER-SOUR(V) SSOOUURR CCRREEAAMM CCUUCCUUMMBBEERRSS CUCUMBER-SOUR - sliced cucumbers with sour cream, vinegar, and sugar A side dish that can be used as a vegetable or as a salad. It goes well with most main dishs. The sour cream can be omitted, to give vinegar cucumbers. From NYT, p 422, modified according to IER and JZR. IINNGGRREEDDIIEENNTTSS ((44--66 sseerrvviinnggss)) 3 Tbsp _o_n_i_o_n_s or _c_h_i_v_e_s, chopped 2 Tbsp _c_i_d_e_r _v_i_n_e_g_a_r 2 Tbsp _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1/2 tsp _s_a_l_t _b_l_a_c_k _p_e_p_p_e_r_, freshly ground, to taste 2 _l_a_r_g_e _c_u_c_u_m_b_e_r_s 1 cup _s_o_u_r _c_r_e_a_m_, more if needed PPRROOCCEEDDUURREE (1) Combine onions and spices in bowl large enough to hold and mix cucumbers and sour cream. (2) Peel cucumbers. Cut into thin slices, smaller than 1/4 inch; this is conveniently done manually with a hand-held cheese slicer. Combine in the bowl with onions and spices. Let stand for 1 hour or longer, until the cucumber slices are wilted. (3a) For vinegar cucumbers, the recipe ends here. A portion can be removed for those not wanting sour cream. (3b) Remove 1/2 of the liquid. Add the sour cream and mix well. Adjust flavor and texture to taste, by adding back portions of the liquid removed or mixing in more sour cream. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1/2 hour preparation, and 1 hour standing. 2 Aug 2005 74 CURRY1(M) Rupley Family Cookbook (8/1/97) CURRY1(M) CCUURRRRYY -- II CURRY1 - curried shrimp, chicken, beef or other meat A flexible curry recipe: use any reasonable meat; add ketchup or tomato sauce for a heavy sauce, as for beef; add coconut milk or cream for a rich sauce; add more less curry depending on taste. Serve with white rice. Garnish with several condiments, e.g., from among those of the following list: mango chutney, pine nuts, toasted slivered almonds, coconut, raisins, chopped red onion, chopped hard-boiled eggs, chopped green pepper, crumbled bacon, cranberry sauce, mango pure'e, apple sauce. The garnishes are passed at the table in small dishs. From IER, as given by Wimila Fernando, slightly modified. IINNGGRREEDDIIEENNTTSS ((66 sseerrvviinnggss)) _1_2_-_i_n_c_h _h_e_a_v_y _s_k_i_l_l_e_t_, or 3 qt. casserole _d_i_s_h _f_o_r _m_a_r_i_n_a_t_i_n_g _t_h_e _m_e_a_t 1.5 lb _l_e_a_n _m_e_a_t_: peeled shrimp, medium-large diced chicken, browned beef in 1 to 2 inch cubes, etc. 2 Tbsp _c_u_r_r_y 3 Tbsp _b_u_t_t_e_r 2 _o_n_i_o_n_s_, medium dice 5 cloves _g_a_r_l_i_c_, chopped 6 _b_a_y _l_e_a_v_e_s 2 Tbsp _c_u_r_r_y_, or much more, to taste 1 _g_r_e_e_n _p_e_p_p_e_r_, large, in medium or large dice _j_u_i_c_e _o_f _a _h_a_l_f _l_e_m_o_n 2 _a_p_p_l_e_s_, peeled, cored, and medium diced; optional 1 cup _t_o_m_a_t_o _k_e_t_c_h_u_p_, or rich tomato sauce; optional 1 cup _c_o_c_o_n_u_t _m_i_l_k_, or more; optional 1 cup _b_r_o_t_h_, chicken or beef, depending on meat _w_a_t_e_r _s_a_l_t_, to taste _c_u_r_r_y_, to taste PPRROOCCEEDDUURREE (1) Marinate the meat with 2 tablespoons curry (or more). (2) Saute' @6 in skillet or casserole the garlic, onions, bay leaves, and curry, until the vegetables soften and the smell is "right". Add more butter if needed to prevent the curry spice from burning (be careful it does not). (3) Add the green pepper, the lemon juice, and optionally the apples, and continue to saute' for a short time. (4) Add meat and continue to saute' until hot, and if shrimp uncooked, until shrimp just done (do not overcook shrimp). Add more curry to taste. (5) Optionally add tomato ketchup or tomato sauce, and cook until flavors mix. Add more ketchup if needed. (6) Add coconut milk or cream (optional), add broth, and add water if needed, so that at least 1-1/2 cups of liquid are added. More liquid can be added, as coconut milk, broth or water, to taste. (7) Cook until hot. Add salt to taste. Add more curry to taste. (8) Keep warm at very low heat until serve. NNOOTTEESS For a really hot curry, add cayenne pepper during the initial saute'. 2 Aug 2005 75 CURRY1(M) Rupley Family Cookbook (8/1/97) CURRY1(M) The dish reheats nicely, and perhaps is better the second day. It also freezes well. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1/2 hour preparation, 1/2 hour to cook. 2 Aug 2005 76 CURRY2(M) Rupley Family Cookbook (3/17/99) CURRY2(M) CCUURRRRYY -- IIII CURRY2 - curried shrimp, chicken beef or other meat Another flexible curry recipe. From recipe on label of Patak's Garam Masala bottle. About the same as on labels of Ship and Sun brand curry powders. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 22)) _s_a_u_t_e_' _p_a_n 8 oz _c_h_i_c_k_e_n_, _l_a_m_b_, _b_e_e_f_, _v_e_g_e_t_a_b_l_e_s_, _e_t_c_._, cubed or in serving pieces 1 _m_e_d_i_u_m _o_n_i_o_n_, diced 2 Tbsp _o_i_l or _b_u_t_t_e_r 2 oz _g_a_r_a_m _m_a_s_a_l_a _c_u_r_r_y _p_a_s_t_e_, 1/5 of small jar of Patak's, or 2 Tbsp of _c_u_r_r_y _p_o_w_d_e_r 4 oz _c_a_n_n_e_d _t_o_m_a_t_o_e_s_, crushed or chopped 6 oz _c_h_i_c_k_e_n _s_t_o_c_k_, _c_o_c_o_n_u_t _m_i_l_k_, _c_r_e_a_m or _w_a_t_e_r _b_e_u_r_r_e _m_a_n_i_e_'_, as needed to thicken sauce _s_a_l_t_, _p_e_p_p_e_r_, to taste _l_e_m_o_n _j_u_i_c_e_, to taste; allow as much as that from 1 lemon PPRROOCCEEDDUURREE (1) Saute' the diced onion in oil or butter over medium-high (@7.5) or high (@10) heat until golden. (2) Add the meat and saute' until browned. (3) Add the curry paste or powder and cook for a about a minute. (4) Add tomatoes and the liquid, reduce heat (@2-4) and simmer until meat cooked. (5) Thicken with _b_e_u_r_r_e _m_a_n_i_e_' if necessary. Adjust seasoning. Finish with lemon juice. (6) Serve with white rice and optionally with any of the gar- nishes listed in CURRY-I. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1/2 hour. 2 Aug 2005 77 CURRY3(M) Rupley Family Cookbook (3/17/99) CURRY3(M) CCUURRRRYY -- IIIIII CURRY3 - yet another curry sauce _S_a_u_c_e _a_u _c_u_r_r_i_e _a_` _l_'_i_n_d_i_e_n_n_e. More a French curry than an Indian, but very good, with a remarkable melding of flavors. From LAROU, page 854, a recipe by Care^me. Modified by replacing the _s_a_u_c_e _A_l_l_e_m_a_n_d_e by chicken stock thickened with a _r_o_u_x, and by poaching the meat in the strained sauce. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) _l_a_r_g_e _s_a_u_t_e_' _p_a_n _c_a_s_s_e_r_o_l_e _l_a_r_g_e _s_t_r_a_i_n_e_r 2 Tbsp _b_u_t_t_e_r 1 Tbsp _c_o_o_k_i_n_g _o_i_l 1-1/2 _l_a_r_g_e _o_n_i_o_n_, chopped 3 _s_m_a_l_l _s_l_i_c_e_s _h_a_m_, diced 3-4 Tbsp _c_u_r_r_y _p_o_w_d_e_r 5 Tbsp _f_l_o_u_r 2 cups _c_h_i_c_k_e_n _s_t_o_c_k or 1 cup _s_t_o_c_k and 1 cup _c_o_c_o_n_u_t _m_i_l_k _b_o_u_q_u_e_t _g_a_r_n_i_: _p_a_r_s_l_e_y_, _t_h_y_m_e_, _b_a_y _l_e_a_f large pinch _m_a_c_e large pinch _c_a_y_e_n_n_e 6 _c_l_o_v_e_s 1.5 lb _c_l_e_a_n_e_d _s_h_r_i_m_p_, tails off, or _c_h_i_c_k_e_n_, _b_e_e_f_, _e_t_c_._, cut into serving pieces 3/4 lb _m_u_s_h_r_o_o_m_s_, thickly sliced _s_a_l_t_, _p_e_p_p_e_r_, to taste _b_e_u_r_r_e _m_a_n_i_e_'_, as needed _l_e_m_o_n _j_u_i_c_e_, about 1 Tbsp _b_u_t_t_e_r_, to finish PPRROOCCEEDDUURREE (1) Saute' the onion, ham, and curry powder without browning at medium to medium-high heat (@5-7.5). Add more butter (1-2 Tbsp) if needed. (2) Add the flour and cook lightly. (3) Add the 2 cups of liquid, the bouquet garni, and the spices. Cook covered over medium-low heat (@2-4) to meld the flavors, for about 10 minutes, stirring occasionally. When done, strain the sauce into the casserole. (4) Add the shrimp to the casserole and simmer until nearly done, perhaps 5 minutes. Do not overcook the shrimp. (5) Add the mushrooms and cook until shrimp and mushrooms done, perhaps another 5 minutes. (6) Thicken if necessary with _b_e_u_r_r_e _m_a_n_i_e_'. Adjust seasonings. Add lemon juice to taste, perhaps 1-2 Tbsp. Swirl in butter to finish, perhaps 1-2 Tbsp. (7) Serve with white rice and optionally any of the garnishs of CURRY-I NNOOTTEESS If the meat is chicken or beef, it should be saute'ed with the onions and ham in step 1 and removed from the pan to the casserole just before the sauce is strained in step 3. 2 Aug 2005 78 CURRY3(M) Rupley Family Cookbook (3/17/99) CURRY3(M) If one wants a cream sauce, replace 1 cup of the chicken stock by heavy cream, or cre`me frache. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: more complicated that the other curries. _T_i_m_e_: 1.5 hours. 2 Aug 2005 79 DIP-AVOCADO(A) Rupley Family Cookbook (2/12/99) DIP-AVOCADO(A) AAVVOOCCAADDOO DDIIPP DIP-AVOCADO - avocado mashed and seasoned with salsa, lemon juice, salt and pepper More of a spread than a dip. From Trial and Error. IINNGGRREEDDIIEENNTTSS ((44--66 sseerrvviinnggss)) _m_i_x_i_n_g _b_o_w_l _r_u_b_b_e_r _s_p_a_t_u_l_a 2 _r_i_p_e _a_v_o_c_a_d_o_s 2 Tbsp _D_e_s_e_r_t _R_o_s_e _s_a_l_s_a_, or equivalent 1 Tbsp _l_e_m_o_n _j_u_i_c_e 1/4 tsp _s_a_l_t 10 grinds _b_l_a_c_k _p_e_p_p_e_r dash _o_l_i_v_e _o_i_l_, optional PPRROOCCEEDDUURREE (1) Add all ingredients to a mixing bowl, and mash to a rela- tively homogeneous paste with the spatula. Adjust season- ings, including the salsa and lemon juice. Serve with crack- ers or very thin bread slices. A knife may be needed to spread the paste. NNOOTTEESS If a thinner paste is required, add mayonnaise. The dash of olive oil adds flavor. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes. 2 Aug 2005 80 DIP-HOMMOS(A) Rupley Family Cookbook (2/12/99) DIP-HOMMOS(A) HHOOMMMMOOSS DIP-HOMMOS - hommos, ground chick peas with garlic, lemon juice, and olive oil As much a spread as a dip. From Trial and Error. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) _m_i_x_i_n_g _b_o_w_l _r_u_b_b_e_r _s_p_a_t_u_l_a 1 can _g_r_o_u_n_d _c_h_i_c_k _p_e_a_s _j_u_i_c_e _o_f _2 _l_e_m_o_n_s or _l_i_m_e_s 3 cloves _g_a_r_l_i_c_, chopped 1/2 tsp _s_a_l_t dash _p_e_p_p_e_r dash _o_l_i_v_e _o_i_l 1 Tbsp _p_a_r_s_l_e_y_, coarsely chopped _o_l_i_v_e _o_i_l PPRROOCCEEDDUURREE (1) Mix the ground chick peas, the dash of pepper and olive oil. but only half each of the amounts of lemon juice, garlic, and salt. (2) Adjust the seasonings, including the amounts of the three last ingredients. (3) Pile on a serving dish. Top with more olive oil. Garnish with the chopped parsley. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes. 2 Aug 2005 81 DUMPLING-PARSLE(B) Rupley Family Cookbook (10/19/95) DUMPLING-PARSLE(B) PPAARRSSLLEEYY DDUUMMPPLLIINNGGSS DUMPLING-PARSLE - dumplings with herb seasoning Add dumplings to a stew or fricasse'e. If a large number are needed, they can be cooked separately in a stock. This recipe is for what is basically baking-powder biscuit dough thinned with a bit of extra milk and seasoned with herbs. Adapted from JOY64, page 170 and 191; JB, page 62; and NYT, page 206. IINNGGRREEDDIIEENNTTSS ((33 oorr 44 sseerrvviinnggss)) _e_l_e_c_t_r_i_c _m_i_x_e_r_, with flat beater head and with mixing bowl _l_a_r_g_e _c_o_v_e_r_e_d _s_a_u_c_e_p_a_n or _c_o_v_e_r_e_d _s_k_i_l_l_e_t, for steaming the dumplings 1 cup _f_l_o_u_r 2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1/2 tsp _s_a_l_t 2 Tbsp _f_a_t (crisco, butter, margarine or lard) 1/2 cup _m_i_l_k 1/4 cup _m_i_n_c_e_d _p_a_r_s_l_e_y or _2 _T_b_s_p _m_i_n_c_e_d _p_a_r_s_l_e_y 2 Tbsp _m_i_n_c_e_d _g_r_e_e_n _o_n_i_o_n_s or _1_/_4 _c_u_p _m_i_n_c_e_d _p_a_r_s_l_e_y 1/2 tsp _d_r_i_e_d _h_e_r_b (rosemary, basil, oregano, thyme, etc.) 3 Tbsp _f_l_o_u_r 2 cups _b_o_u_i_l_l_o_n_, chicken or beef, depending on the use for the dumplings PPRROOCCEEDDUURREE (1) Sift together the dry ingredients into the mixing bowl. (2) Add the fat in small bits on top of the dry ingredients. Cut it in with the electric mixer (KAB at stir speed for 1 minute). (3) Add the 1/2 cup of milk slowly, over 20 seconds, with the electric mixer on stir speed. The batter will grab the blade. The batter should be stiff enough to mound up on a spoon, but not too stiff to work with. Add more milk if nec- essary. (4) Add the herbs with the electric mixer on stir speed. Do not overbeat the batter. (5) Thicken the bouillon with the flour. Heat the mixture to a simmer in a large saucepan. Form dumplings on a wet cooking spoon, with the aid of another spoon, and drop into the sim- mering liquid. Judge the amount of dough per dumpling by the number you want to serve. The recipe should give 4 large or 6 medium dumplings. The dumplings swell as they cook. They should be well separated (2 inches for large dumplings). Cover and steam for 20 minutes, without lifting the cover. NNOOTTEESS If the dumplings are to be cooked with a stew or fricasse'e, then add them to the casserole 20 minutes before the dish is to be finished. (This replaces step 5.) The flour added to the steaming broth may be unnecessary. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 82 EGGPLANT-BRDED(V) Rupley Family Cookbook (8/22/99) EGGPLANT-BRDED(V) FFRRIIEEDD BBRREEAADDEEDD EEGGGGPPLLAANNTT EGGPLANT-BRDED - _a_u_b_e_r_g_i_n_e _a_` _l_a _a_n_g_l_a_i_s_e, eggplant floured, dipped in beaten egg, breaded and then deep fried in hot oil An exquisite side dish or appetizer. Allow several slices per person. The _a_` _l_a _A_n_g_l_a_i_s_e procedure below is used identically for veal or chicken prepared _a_` _l_a _v_i_e_n_n_o_i_s_e or for various other breaded dishes. From DIAT, page 364. IINNGGRREEDDIIEENNTTSS ((OOnnee eeggggppllaanntt sseerrvveess 33--44)) _s_a_u_t_e_' or _s_a_u_c_e _p_a_n_, for deep frying 3 _p_l_a_t_e_s or _p_a_n_s to hold the breading materials" 1 _e_g_g_p_l_a_n_t 1 cup _f_l_o_u_r_, optionally seasoned with 2 tsp _s_a_l_t_, 1/2 tsp _p_e_p_p_e_r_, 1/2 tsp ground _t_h_y_m_e_, 1/2 tsp ground _b_a_y _l_e_a_f 2 _e_g_g_s_, lightly beaten and mixed with 4 Tbsp _m_i_l_k_, 2 tsp _o_i_l_, 1/2 tsp _s_a_l_t 1 cup _f_i_n_e _u_n_s_e_a_s_o_n_e_d _b_r_e_a_d _c_r_u_m_b_s PPRROOCCEEDDUURREE (1) Peel the eggplant. Cut into 1/3 to 1/2-inch slices. Option- ally, salt the slices and let stand under a weight for 1/2 to 1 hour, to remove water and some bitter flavors and to pre- vent darkening. Rinse the slices and pat dry. (2) Coat _a_` _l_a _A_n_g_l_a_i_s_e. Dip a slice in the seasoned flour to coat both sides evenly; shake off excess flour. Then coat the slice completely in the mixture of egg, milk, oil and salt, and let the excess liquid drain off. Finally, dip in the bread crumbs: cover with crumbs and press lightly. Make sure the slice is completely covered, then shake off excess crumbs. Optionally, refrigerate the breaded slices, which helps to fix the coating. (3a) Fry in deep fat or oil at 390 F for 2 or 3 minutes, until the slices are golden brown. Remove them from the oil, drain on paper towels on a plate, and keep hot in a 175 F oven. (3b) Set a pan over medium-high heat (@7.5) with about 1/4 inch of cooking oil or clarified butter. Fry the slices, one or a small number at a time, on both sides until browned. Remove from the pan, drain on paper towels on a plate, and keep hot in a 175 F oven. (4) If the eggplant is not cooked by the time the slices are brown, finish in a 350 F oven. (5) Salt the slices and serve very hot. No garnish is necessary. NNOOTTEESS The breading procedure can be messy, with the fingers having increas- ingly many layers of flour, egg, and crumbs. To minimize this, use one hand for handling the slices in the flour and for patting the crumbs on the egged slice, and the other for handling the slice in the egg mix- ture. Also, use flat tongs if possible. The eggplant slices can be served with a sauce, e.g., tomato. The traditional _a_` _l_a _v_i_e_n_n_o_i_s_e presentation for breaded saute'ed meat or poultry is to sauce with _n_o_i_s_e_t_t_e butter and to top each escalope with a slice of peeled lemon, a stoned olive and an anchovy filet, and to set round the escalope chopped white and chopped yolk of hard-boiled eggs, capers, and chopped parsley (see LAROU, pages 457 and 992). RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: potentially messy in the breading and dangerous in over- cooking. _T_i_m_e_: 20 minutes preparation, 10-20 minutes cooking. 2 Aug 2005 83 EGGS-FRIED(M) Rupley Family Cookbook (11/24/95) EGGS-FRIED(M) FFRRIIEEDD EEGGGGSS EGGS-FRIED - eggs fried in garlic butter From JB, page 110; JOY, page 195; NYT, page 302. IINNGGRREEDDIIEENNTTSS ((ccooookk tthhee nnuummbbeerr nneeeeddeedd)) _h_e_a_v_y _s_k_i_l_l_e_t _f_r_e_s_h _e_g_g_s_, number as needed, warmed to room temperature 4 Tbsp _b_u_t_t_e_r 1 clove _g_a_r_l_i_c_, mashed and chopped; optional _s_a_l_t and _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) If the eggs are not at room temperature, heat them in a bowl with hot tap water. (2) Melt butter in skillet over low to moderate heat (@3-4). Optionally add the garlic. (3) Break eggs into a saucer and slip into skillet one at a time. Optionally, as it sets, gather white about the yolk with a wooden spoon. Cook, basting the eggs with the butter, until they are done (for a runny egg, 4 minutes, for hard, 10 min- utes). When done, with firm whites and a film on the yolks, season with salt and pepper to taste. For eggs over, turn with a pancake spatula and cook for a brief minute. Drain well. NNOOTTEESS Optionally, serve with _b_e_u_r_r_e _n_o_i_r_e_, clarified butter cooked over mod- erate heat to dark brown, with chopped parsley and 1:10 lemon juice or vinegar. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes to heat the butter, and 4-10 minutes cooking for the eggs. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 84 EGGS-POACHED(M) Rupley Family Cookbook (10/21/95) EGGS-POACHED(M) PPOOAACCHHEEDD EEGGGGSS EGGS-POACHED - poached eggs A perfectly poached egg is neat and oval in shape, and the white com- pletely masks the yolk. The uses are endless, as a garnish, alone on a toasted muffin, sauced as in eggs benedict or eggs mornay, on noodles, on spinach (eggs flo- rentine), etc. From JC, page 116; JB, page 108. IINNGGRREEDDIIEENNTTSS ((ccooookk tthhee nnuummbbeerr nneeeeddeedd)) _s_k_i_l_l_e_t_, 8 to 12 inches diameter, depending on number of eggs to be cooked _w_o_o_d_e_n _s_p_o_o_n _o_r _s_p_a_t_u_l_a _s_k_i_m_m_e_r _o_r _s_l_o_t_t_e_d _s_p_o_o_n _b_o_w_l _o_f _c_o_l_d _w_a_t_e_r _b_o_w_l _o_f _h_o_t _w_a_t_e_r_, just off boil, with 1-1/2 tsp salt per qt _a _c_l_e_a_n _t_o_w_e_l _v_i_n_e_g_a_r _f_r_e_s_h _e_g_g_s_, number as needed, at room temperature or if cold, warmed in hot water PPRROOCCEEDDUURREE (1) Pour 2 inches of water into the skillet. (JB suggests water to cover, approximately 1/2 inch (not enough!).) Add 1 tablespoon vinegar per quart of water. Bring to the simmer. Or bring to the boil, then take off heat. (2) Break an egg into a saucer. With the edge of the saucer just below the level of the water, slide the egg carefully into the water. Immediately and gently push the white over the yolk with a wooden spoon for 2 or 3 seconds. Repeat for the other eggs to be cooked. If done off heat, after a few sec- onds return to the heat. Maintain the water at a simmer. (3) After 3 minutes, test the first egg by pressing very gently with a utensil handle. The white should be set, the yolk soft. For a harder yolk, continue the poaching. When egg is done, place in cold water, to wash off vinegar and stop the cooking. Remove other eggs as their time is up. The eggs may remain for several hours in the cold water. (4) To reheat the eggs, trim off with scissors trailing bits of white, place in hot salted water for 30 seconds. Remove them with a slotted spoon. Holding a towel under the spoon, roll the egg back and forth, to drain it. Serve immediately. NNOOTTEESS Eggs for poaching must be very fresh, with the white clinging closely to the yolk, not a watery liquid that falls away. If the eggs are stale, simmer them in the shell for 8 to 10 seconds before poaching. Or use 6-minute boiled eggs (_o_e_u_f_s _m_o_l_l_e_t_s: Lower the eggs, with shell, into boiling water; at the end of 6 minutes (7 minutes for jumbo eggs), drain and run in cold water; peel carefully under a stream of water. Or use an egg poacher. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy, after a try or so. _T_i_m_e_: 5 minutes set up, 4 to 10 minutes cooking, plus a bit for reheating. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 85 EGGS-SCRAMBLED(M) Rupley Family Cookbook (9/1/97) EGGS-SCRAMBLED(M) SSCCRRAAMMBBLLEEDD EEGGGGSS EGGS-SCRAMBLED - scrambled eggs From JB, page 111. IINNGGRREEDDIIEENNTTSS ((22 eeggggss ppeerr sseerrvviinngg)) _s_k_i_l_l_e_t_, of size appropriate for number of servings, e.g., 12-inch for 8-12 eggs _m_i_x_i_n_g _b_o_w_l _w_i_r_e _w_h_i_s_k _e_g_g_s_, at room temperature, 2 per serving plus 1 for the pan _c_r_e_a_m or _w_a_t_e_r, 1 scant Tbsp per egg _s_a_l_t and _p_e_p_p_e_r, to taste _b_u_t_t_e_r_, 1 scant Tbsp per egg PPRROOCCEEDDUURREE (1) Add eggs, cream or water, and seasonings to mixing bowl: water gives fluffier eggs; cream gives richer eggs. Beat lightly with wire whisk. (2) Heat skillet over medium heat, @5. When hot, add butter. When butter hot, add egg mixture. Let set for several min- utes, then stir, by bringing the cooked eggs away from the side of the pan toward the center. (3) Remove from heat to platter before eggs are completely set, as they will continue cooking off heat. Serve quickly. NNOOTTEESS A double boiler can be used instead of a skillet. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes. 2 Aug 2005 86 MARINADE-CHICK(M) Rupley Family Cookbook (2/19/99) MARINADE-CHICK(M) MMAARRIINNAADDEESS AANNDD RREELLAATTEEDD FFOORR CCHHIICCKKEENN MARINADE-CHICK - marinades, brushes, glazes and rubs for chicken, generally for grilling: lemon-rosemary chicken, lemon-wine-garlic chicken, orange-gin- ger-soy chicken, balsamic-mustard chicken, yakitori chicken, herb-mustard chicken, coffee-rum caribbean chicken, raspberry-mustard glazed chicken, orange-ginger glazed chicken, citrus-herb chicken, orange-liqueur glazed chicken The following pages have recipes for various marinades, brushes, glazes and rubs for chicken. The expectation is that the meat will be grilled, but one can imagine using the seasoning and saucing for other methods of cooking. Grilled chicken goes well with rice, either white rice or a pilaf/risotto, or buttered egg noodles, or baked or boiled potatoes. Add a salad to complete a great meal. The meat generally need not be sauced if grilled. If one insists, why not try any compatible classic or nouvelle sauce mouldering in the freezer. If one wants a moist condiment, then consider applesauce, or sour-cream cucumbers. Equipment, unless it is unusual, will not be specified for a recipe. For those recipes that require a container for marinating, a sealable 2 quart heavy-duty plastic bag will be assumed available. For rubs, a baking dish of appropriate size. Grill equipment and brushes are also assumed available. These one-line summaries give headers of the recipes: _l_e_m_o_n_-_r_o_s_e_m_a_r_y _c_h_i_c_k_e_n - chicken marinated with lemon, rosemary, gar- lic and olive oil, then grilled _l_e_m_o_n_-_w_i_n_e_-_g_a_r_l_i_c _c_h_i_c_k_e_n - chicken marinated with lemon, wine, bay leaf, garlic and olive oil, then grilled _o_r_a_n_g_e_-_g_i_n_g_e_r_-_s_o_y _c_h_i_c_k_e_n - chicken marinated with orange juice, brown sugar, ginger, sesame oil, vinegar, coriander and soy sauce, then grilled _b_a_l_s_a_m_i_c_-_m_u_s_t_a_r_d _c_h_i_c_k_e_n - chicken marinated with balsamic vinegar, Dijon mustard and herbs, then grilled _y_a_k_i_t_o_r_i _c_h_i_c_k_e_n - chicken marinated in soy sauce, sesame oil, sherry and fresh ginger, then grilled _h_e_r_b_-_m_u_s_t_a_r_d _c_h_i_c_k_e_n - chicken marinated with white wine, oil, vine- gar, herbs, garlic and mustard, then grilled _c_o_f_f_e_e_-_r_u_m _c_a_r_i_b_b_e_a_n _c_h_i_c_k_e_n - chicken rubbed with seasoning, then marinated, brushed during grilling, and served with a coffee, sugar, rum and spice sauce. _r_a_s_p_b_e_r_r_y_-_m_u_s_t_a_r_d _g_l_a_z_e_d _c_h_i_c_k_e_n - chicken brushed during grilling and sauced with a glaze of raspberry, Dijon mustard, and thyme _o_r_a_n_g_e_-_g_i_n_g_e_r _g_l_a_z_e_d _c_h_i_c_k_e_n - chicken grilled with a glaze of orange, soy sauce, ginger and onion _c_i_t_r_u_s_-_h_e_r_b _c_h_i_c_k_e_n - chicken marinated with brandy, orange, lemon, mustard, olive oil, garlic and herbs, then grilled _o_r_a_n_g_e_-_l_i_q_u_e_u_r _g_l_a_z_e_d _c_h_i_c_k_e_n - chicken brushed during grilling and sauced with a glaze of orange, mustard, currant and brandy 2 Aug 2005 87 MARINADE-CHICK(M) Rupley Family Cookbook (2/19/99) MARINADE-CHICK(M) LEMON-ROSEMARY CHICKEN - chicken marinated with lemon, rosemary, garlic and olive oil, then grilled A simple marinade and brush. Excellent flavor. From GRILL, page 90. IINNGGRREEDDIIEENNTTSS ((44--66 sseerrvviinnggss)) 3-1/2 lb _w_h_o_l_e _c_h_i_c_k_e_n_, cut up, or 2-1/2 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t cut up into cutlets, pounded to equalize, and trimmed 3 _l_a_r_g_e _l_e_m_o_n_s 1/4 cup _o_l_i_v_e _o_i_l 3 Tbsp _d_r_i_e_d _r_o_s_e_m_a_r_y or 1/2 cup _f_r_e_s_h _r_o_s_e_m_a_r_y 6 cloves _g_a_r_l_i_c_, chopped and mashed _s_a_l_t_, _p_e_p_p_e_r_, to taste _r_o_s_e_m_a_r_y _s_p_r_i_g_s or _c_h_o_p_p_e_d _p_a_r_s_l_e_y or _c_i_l_a_n_t_r_o _l_e_a_v_e_s_, as garnish _l_e_m_o_n _w_e_d_g_e_s_, as garnish PPRROOCCEEDDUURREE (1) Juice the lemons. Prepare the chicken. (2) Combine the lemon juice, lemon shells, chicken, and the other ingredients of the marinade in a plastic bag. Rotate bag to distribute marinade. Refrigerate for at least 4 hours or until the next day, turning the chicken occasionally. (3) Remove chicken from marinade. Reserve marinade. (4) Grill chicken, brushing occasionally with the marinade. (5) Serve garnished with lemon wedges and with rosemary sprigs or chopped parsley or cilantro, and seasoned well with salt and pepper. 2 Aug 2005 88 MARINADE-CHICK(M) Rupley Family Cookbook (2/19/99) MARINADE-CHICK(M) LEMON-WINE-GARLIC CHICKEN - chicken marinated with lemon, wine, bay leaf, garlic and olive oil, then grilled Excellent and simple marinade and brush. From a recipe for chicken grilled on skewers, served with couscous and a yogurt sauce. From GRILL, page 103. Modified slightly for chicken cutlets. IINNGGRREEDDIIEENNTTSS ((44--66 sseerrvviinnggss)) 2-1/2 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t_, cut up into cutlets, pounded to equalize, and trimmed 2/3 cup _l_e_m_o_n _j_u_i_c_e 2/3 cup _o_l_i_v_e _o_i_l 1/2 cup _w_h_i_t_e _w_i_n_e 12 cloves _g_a_r_l_i_c_, chopped and mashed 4 _b_a_y _l_e_a_v_e_s_, crumbled, or 1 tsp _g_r_o_u_n_d _b_a_y _l_e_a_f _s_a_l_t_, _p_e_p_p_e_r_, to taste _c_h_o_p_p_e_d _p_a_r_s_l_e_y or _c_i_l_a_n_t_r_o _l_e_a_v_e_s_, as garnish _l_e_m_o_n _w_e_d_g_e_s_, as garnish PPRROOCCEEDDUURREE (1) Combine the chicken and marinade ingredients in a plastic bag. Rotate to distribute marinade. Refrigerate for at least 15 minutes or up to 4 hours, turning chicken occasion- ally. (2) Remove chicken from marinade. Reserve marinade. (3) Grill chicken, brushing occasionally with the marinade. (4) Serve garnished with lemon wedges and with chopped parsley or cilantro, and seasoned well with salt and pepper. NNOOTTEESS The original recipe had the chicken breasts cut into 3/4 inch cubes and grilled on skewers, then served over a couscous pilaf, with a yogurt sauce flavored with cumin, cilantro and garlic. Not a bad idea, but here we leave all possibilities open. 2 Aug 2005 89 MARINADE-CHICK(M) Rupley Family Cookbook (2/19/99) MARINADE-CHICK(M) ORANGE-GINGER-SOY CHICKEN - chicken marinated with orange juice, brown sugar, ginger, sesame oil, vinegar, coriander and soy sauce, then grilled Marinade and brush. This is part of a recipe for chicken grilled on skewers with pineapple and red bell peppers, done in a Chinese (Americanized?) style. From GRILL, page 104. IINNGGRREEDDIIEENNTTSS ((44--66 sseerrvviinnggss)) 2-1/2 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t_, cut up into cutlets, pounded to equalize, and trimmed 2 tsp _o_r_a_n_g_e _z_e_s_t 2/3 cup _o_r_a_n_g_e _j_u_i_c_e 6 Tbsp _p_a_c_k_e_d _b_r_o_w_n _s_u_g_a_r 4 Tbsp _s_o_y _s_a_u_c_e 2 Tbsp _s_e_s_a_m_e _o_i_l or other good oil 1 tsp _g_r_o_u_n_d _c_o_r_i_a_n_d_e_r 3 Tbsp _f_r_e_s_h _g_i_n_g_e_r_, minced 3 Tbsp _w_i_n_e _v_i_n_e_g_a_r _s_a_l_t_, _p_e_p_p_e_r_, to taste _p_i_n_e_a_p_p_l_e _c_h_u_n_k_s_, grilled as garnish _p_i_e_c_e_s _o_f _r_e_d _b_e_l_l _p_e_p_p_e_r_, grilled as garnish PPRROOCCEEDDUURREE (1) Combine the chicken and marinade ingredients in a plastic bag. Rotate to distribute marinade. Refrigerate for at least 30 minutes or up to 8 hours, turning chicken occasion- ally. (2) Remove chicken from marinade. Reserve marinade. (3) Grill chicken, brushing occasionally with the marinade. (4) Season well with salt and pepper. Garnish possibly, with grilled pineapple chunks and pieces of grilled red bell pep- per, a` la the original recipe, grilled along with the chicken, even if not on skewers. 2 Aug 2005 90 MARINADE-CHICK(M) Rupley Family Cookbook (2/19/99) MARINADE-CHICK(M) BALSAMIC-MUSTARD CHICKEN - chicken marinated with balsamic vinegar, Dijon mustard and herbs, then grilled This marinade is sufficiently light that a sauce, such as a white- wine sauce with shallots and mushrooms, may be appropriate. Part of recipe for grilled cornish game hens with grilled squash, mushrooms, red bell pepper, and shallots. From GRILL, page 126. IINNGGRREEDDIIEENNTTSS ((44--66 sseerrvviinnggss)) 2-1/2 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t_, cut up into cutlets, pounded to equalize, and trimmed 2/3 cup _b_a_l_s_a_m_i_c _v_i_n_e_g_a_r or _r_e_d _w_i_n_e _v_i_n_e_g_a_r 2 Tbsp _D_i_j_o_n _m_u_s_t_a_r_d 1 Tbsp _p_a_r_s_l_e_y_, chopped 1/2 tsp _g_r_o_u_n_d _t_h_y_m_e or 1 Tbsp _f_r_e_s_h _t_h_y_m_e 1/4 tsp _f_r_e_s_h_l_y _g_r_o_u_n_d _b_a_c_k _p_e_p_p_e_r _s_a_l_t_, _p_e_p_p_e_r_, to taste _m_u_s_h_r_o_o_m_s_, _v_e_g_e_t_a_b_l_e_s_, grilled as garnish PPRROOCCEEDDUURREE (1) Combine the chicken and marinade ingredients in a plastic bag. Rotate to distribute marinade. Refrigerate for at least 1 hour or until next day, turning chicken occasionally. (2) Remove chicken from marinade. (3) Grill chicken. (Brush with marinade?) With the chicken, grill any vegetables to be used as garnish. (4) If a sauce is to be used, prepare it during the grill of the meat. (5) Season the chicken well with salt and pepper. Serve it, optionally napped with the sauce, and garnished with the grilled vegetables. 2 Aug 2005 91 MARINADE-CHICK(M) Rupley Family Cookbook (2/19/99) MARINADE-CHICK(M) YAKITORI CHICKEN - chicken marinated in soy sauce, sesame oil, sherry and fresh ginger, then grilled Marinade and brush. From GRILL, page 101 IINNGGRREEDDIIEENNTTSS ((44--66 sseerrvviinnggss)) 2-1/2 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t_, cut up into cutlets, pounded to equalize, and trimmed 1/3 cup _s_h_e_r_r_y 3 Tbsp _s_o_y _s_a_u_c_e 3 Tbsp _s_e_s_a_m_e _o_i_l 2 Tbsp _f_r_e_s_h _g_i_n_g_e_r_, minced _s_a_l_t_, _p_e_p_p_e_r_, to taste _m_u_s_h_r_o_o_m_s_, _e_g_g_p_l_a_n_t_, grilled as garnish PPRROOCCEEDDUURREE (1) Combine the marinade ingredients in a bowl. Reserve half of marinade. (2) Combine the chicken and the other half of the marinade in a plastic bag. Rotate to distribute marinade. Refrigerate for at least 1 hour or up to 8 hours, turning chicken occasion- ally. (3) Remove chicken from marinade. (4) Grill the chicken. (Brush with marinade during grilling?) Grill any garnish vegetables along with chicken. (5) Season the chicken well with salt and pepper. Serve it and any garnish moistened with the reserved marinade, and serve separately any remaining marinade as a sauce. 2 Aug 2005 92 MARINADE-CHICK(M) Rupley Family Cookbook (2/19/99) MARINADE-CHICK(M) HERB-MUSTARD CHICKEN - chicken marinated with white wine, oil, vinegar, herbs, garlic and mustard, then grilled Marinade and brush. From GRILL, page 91. IINNGGRREEDDIIEENNTTSS ((44--66 sseerrvviinnggss)) 3-1/2 lb _w_h_o_l_e _c_h_i_c_k_e_n_, cut up, or 2-1/2 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t cut up into cutlets, pounded to equalize, and trimmed 1/2 cup _w_h_i_t_e _w_i_n_e 1/2 cup _s_a_l_a_d _o_i_l 6 Tbsp _w_i_n_e _v_i_n_e_g_a_r 2 Tbsp _c_h_o_p_p_e_d _o_n_i_o_n 1/4 tsp eeaacchh of _d_r_i_e_d _b_a_s_i_l_, _d_r_i_e_d _m_a_r_j_o_r_a_m_, _d_r_i_e_d _o_r_e_g_a_n_o _a_n_d _d_r_i_e_d _t_h_y_m_e 2 cloves _g_a_r_l_i_c_, chopped and mashed 1/2 tsp _f_r_e_s_h_l_y _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 1/4 cup _s_p_i_c_y _b_r_o_w_n _m_u_s_t_a_r_d _s_a_l_t_, _p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) Combine the chicken and marinade ingredients in a plastic bag. Rotate to distribute marinade. Refrigerate for at least 4 hours or until the next day, turning chicken occa- sionally. (2) Remove chicken from marinade. Reserve marinade. (3) Grill chicken, brushing occasionally with the marinade. (4) Season well with salt and pepper, and serve. 2 Aug 2005 93 MARINADE-CHICK(M) Rupley Family Cookbook (2/19/99) MARINADE-CHICK(M) COFFEE-RUM CARIBBEAN CHICKEN - chicken rubbed with seasoning, then mar- inated, brushed during grilling, and served with a coffee, sugar, rum and spice sauce. Marinade, brush, and sauce. May be better after let stand in sauce and reheat. From "The Complete Chicken Breast Cookbook", by Marge Poore, Prima, 1995; quoted as recipe for oven-glazed caribbean chicken on website: http://www.compucook.com/. IINNGGRREEDDIIEENNTTSS ((33--44 sseerrvviinnggss)) 1-1/2 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t_, cut up into cutlets, pounded to equalize, and trimmed RUB 2 large _c_l_o_v_e_s _g_a_r_l_i_c_, chopped and mashed 1 tsp _o_l_i_v_e _o_i_l 1/2 tsp _s_a_l_t 1/8 tsp _f_r_e_s_h_l_y _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r SAUCE 1/3 cup _b_r_o_w_n _s_u_g_a_r 2 Tbsp _c_a_t_s_u_p 2 Tbsp _d_a_r_k _r_u_m 2 Tbsp _i_n_s_t_a_n_t _c_o_f_f_e_e_, dissolved in water 1 _l_i_m_e_, juiced 1 tsp _b_u_t_t_e_r 1 tsp _f_r_e_s_h _g_i_n_g_e_r_, minced 1/8 tsp _a_l_l_s_p_i_c_e _s_a_l_t_,_p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) Combine sauce ingredients except rum in a small saucepan. Heat, stirring, to melt sugar and butter. Add rum and flame, and stir to blend well. Reserve half the sauce for serving, use the other half during grilling. (2) In a small bowl, combine rub ingredients. Rub the seasoning mix over the breasts. Marinate covered for about 30 minutes. (3) Grill. Turn breasts over twice during grilling and brush with sauce each time, the last time cooking only briefly, until the sauce is sizzling and browned on the flame side. (4) Serve napped with the reserved sauce. NNOOTTEESS The recipe says 1/4 tsp instant coffee - too weak flavor? Add rum last to sauce ingredients and flame. The alcohol flavor is oth- erwise strong. Up the quantities of sauce by 2x and of the rub 3x. Perhaps saute' chicken in sauce? Or heat it in sauce after grilling? 2 Aug 2005 94 MARINADE-CHICK(M) Rupley Family Cookbook (2/19/99) MARINADE-CHICK(M) RASPBERRY-MUSTARD GLAZED CHICKEN - chicken brushed during grilling and sauced with a glaze of raspberry, Dijon mustard, and thyme Glaze is both brush for grilling and sauce for serving of dish. From recipe for glazed turkey tenderloins. From GRILL, page 111. IINNGGRREEDDIIEENNTTSS ((33--44 sseerrvviinnggss)) 1-1/2 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t_, cut up into cutlets, pounded to equalize, and trimmed 1/2 cup _s_e_e_d_l_e_s_s _r_a_s_p_b_e_r_r_y _j_a_m 6 Tbsp _r_a_s_p_b_e_r_r_y _v_i_n_e_g_a_r 1/4 cup _D_i_j_o_n _m_u_s_t_a_r_d 1 tsp _g_r_a_t_e_d _o_r_a_n_g_e _z_e_s_t 1/2 tsp _f_r_e_s_h _o_r _d_r_i_e_d _t_h_y_m_e _s_a_l_t_,_p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) Add the ingredients for the glaze to 1-1/2 quart sauce pan and reduce over high heat by about a fourth and until slightly thickened (2-3 minutes). Reserve 1/2 cup of the glaze for the table. (2) Optionally, season chicken with salt and pepper. Brush chicken cutlets with some of the remaining glaze. Grill, turning once and brushing with remaining glaze halfway through cooking time. (3) Season to taste with salt and pepper. Serve with the reserved 1/2 cup of glaze 2 Aug 2005 95 MARINADE-CHICK(M) Rupley Family Cookbook (2/19/99) MARINADE-CHICK(M) ORANGE-GINGER GLAZED CHICKEN - chicken grilled with a glaze of orange, soy sauce, ginger and onion Brush only. From GRILL, page 88. IINNGGRREEDDIIEENNTTSS ((33--44 sseerrvviinnggss)) 1-1/2 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t_, cut up into cutlets, pounded to equalize, and trimmed 1/3 cup _o_r_a_n_g_e _m_a_r_m_a_l_a_d_e 2 Tbsp _s_o_y _s_a_u_c_e 1/2 tsp _g_r_o_u_n_d _g_i_n_g_e_r or 2 Tbsp _m_i_n_c_e_d _f_r_e_s_h _g_i_n_g_e_r 1 Tbsp _m_i_n_c_e_d _o_n_i_o_n _s_a_l_t_,_p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) Over medium heat, blend ingredients for brush in a small saucepan. (2) Season breasts with salt and pepper. Grill, brushing occa- sionally with sauce. (3) Serve, optionally seasoned more with salt and pepper. 2 Aug 2005 96 MARINADE-CHICK(M) Rupley Family Cookbook (2/19/99) MARINADE-CHICK(M) CITRUS-HERB CHICKEN - chicken marinated with brandy, orange, lemon, mustard, olive oil, garlic and herbs, then grilled Marinade and brush. From recipe for grilled duck. From GRILL, page 130. IINNGGRREEDDIIEENNTTSS ((44--66 sseerrvviinnggss)) 2-1/2 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t_, cut up into cutlets, pounded to equalize, and trimmed 1/2 cup _b_r_a_n_d_y or _c_h_i_c_k_e_n _b_r_o_t_h 1 tsp eeaacchh of _g_r_a_t_e_d _o_r_a_n_g_e _z_e_s_t and _g_r_a_t_e_d _l_e_m_o_n _z_e_s_t 1/4 cup eeaacchh of _o_r_a_n_g_e _j_u_i_c_e and _l_e_m_o_n _j_u_i_c_e 3 Tbsp eeaacchh of _D_i_j_o_n _m_u_s_t_a_r_d and _o_l_i_v_e _o_i_l 2 cloves _g_a_r_l_i_c_, chopped and mashed 1/2 tsp _g_r_o_u_n_d _p_e_p_p_e_r 1 tsp eeaacchh of _d_r_i_e_d _s_a_g_e_, _c_r_u_m_b_l_e_d _d_r_i_e_d _r_o_s_e_m_a_r_y_, _d_r_i_e_d _t_h_y_m_e and _d_r_i_e_d _s_a_v_o_r_y_, or 1 Tbsp of the fresh herb 1 or 2 _o_r_a_n_g_e_s_, peeled and the white membrane cut away, then thinly sliced crosswise 2 _l_i_m_e_s_, cut into wedges _s_a_l_t_,_p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) Combine the chicken and marinade ingredients in a plastic bag. Rotate to distribute marinade. Refrigerate for at least 6 hours or until next day, turning chicken occasion- ally. (2) Remove chicken from marinade. Reserve marinade. (3) Grill chicken, brushing occasionally with the marinade. (4) Season well with salt and pepper. Serve garnished with slices of orange and lime wedges. 2 Aug 2005 97 MARINADE-CHICK(M) Rupley Family Cookbook (2/19/99) MARINADE-CHICK(M) ORANGE-LIQUEUR GLAZED CHICKEN - chicken brushed during grilling and sauced with a glaze of orange, mustard, currant and brandy Brush and sauce. Adapted from recipe for grilled pheasants. From GRILL, page 132. IINNGGRREEDDIIEENNTTSS ((44--66 sseerrvviinnggss)) 2-1/2 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t_, cut up into cutlets, pounded to equalize, and trimmed 2 _o_r_a_n_g_e_s 1-1/2 cups _o_r_a_n_g_e _j_u_i_c_e 1/2 cup _o_r_a_n_g_e_-_f_l_a_v_o_r_e_d _l_i_q_u_e_u_r 3 Tbsp _s_u_g_a_r 2 Tbsp _D_i_j_o_n _m_u_s_t_a_r_d 1 Tbsp _c_u_r_r_a_n_t or _r_a_s_p_b_e_r_r_y _j_e_l_l_y 1 Tbsp _b_r_a_n_d_y 2 tsp _b_u_t_t_e_r 3-4 cups _s_t_e_m_m_e_d_, _s_e_e_d_l_e_s_s _g_r_e_e_n _g_r_a_p_e_s _s_a_l_t_,_p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) Use a vegetable peeler to pare zest from the oranges, cut it into thin slivers, cover it in a saucepan with water, bring to the boil, drain, and return zest to the saucepan. (2) Add to the saucepan 1 cup of the orange juice, the orange liqueur and the sugar. Boil over high heat, stirring, until the liquid has almost evaporated. Spoon out and set aside 2 Tbsp of the zest. (3) To the saucepan, add the remaining orange juice, the mustard, jelly, and brandy. Cook over medium heat, stirring often, until jelly is melted. Turn heat to high, and reduce to 1 to 1-1/2 cups. Set aside about 1/3 of the sauce for a brush during grilling. Reserve the rest for serving the dish. (4) Season the chicken. Grill it, turning several times and brushing with the sauce. (4) In a large saute' pan over high heat, melt the butter, add the grapes and swirl until hot. (5) To serve, season the chicken to taste, place on the serving dish, sprinkle the chicken with the reserved zest, scatter the grapes around the meat, and cover the meat the sauce. 2 Aug 2005 98 MARINADE-PORK(M) Rupley Family Cookbook (2/27/99) MARINADE-PORK(M) MMAARRIINNAADDEESS AANNDD RREELLAATTEEDD FFOORR PPOORRKK MARINADE-PORK - marinades, brushes, glazes and rubs for pork, generally for grilling: honey-lime-tomato glazed pork chops, ginger-honey-soy pork chops, spice rub for pork, ginger-sherry-soy pork chops, honey-mustard glazed ham, ginger-orange-soy pork chops The following pages have recipes for various marinades, brushes, glazes and rubs for pork. The expectation is that the meat will be grilled, but one can imagine using the seasoning and saucing for other methods of cooking. As for grilled chicken, grilled pork goes well with rice, either white rice or a pilaf/risotto, or buttered egg noodles, or baked or boiled potatoes. Add a salad to complete a great meal. The meat generally need not be sauced if grilled. If one insists, why not try any compatible classic or nouvelle sauce mouldering in the freezer. If one wants a moist condiment, then consider applesauce, or sour-cream cucumbers. Equipment, unless it is unusual, will not be specified for a recipe. For those recipes that require a container for marinating, a sealable 2 quart heavy-duty plastic bag will be assumed available. For rubs, a baking dish of appropriate size. Grill equipment and brushes are also assumed available. These one-line summaries give headers of the recipes: _h_o_n_e_y_-_l_i_m_e_-_t_o_m_a_t_o _g_l_a_z_e_d _p_o_r_k _c_h_o_p_s - pork chops brushed during grilling with sauce of catsup, honey, lime and cayenne pepper _g_i_n_g_e_r_-_h_o_n_e_y_-_s_o_y _p_o_r_k _c_h_o_p_s - pork chops or steaks marinated with gin- ger, honey and soy sauce, then grilled. _r_u_b _f_o_r _p_o_r_k - pork rub, _m_a_r_i_n_a_d_e _s_e_`_c_h_e, with salt, garlic, thyme, bay, allspice, rosemary and oregano _g_i_n_g_e_r_-_s_h_e_r_r_y_-_s_o_y _p_o_r_k _c_h_o_p_s_- _p_o_r_k _c_h_o_p_s _m_a_r_i_n_a_t_e_d _w_i_t_h _g_i_n_g_e_r_, _s_h_e_r_r_y_, _g_a_r_l_i_c_, _s_o_y _s_a_u_c_e_, _o_i_l _a_n_d _s_u_g_a_r_, _t_h_e_n _g_r_i_l_l_e_d _h_o_n_e_y_-_m_u_s_t_a_r_d _g_l_a_z_e_d _h_a_m _- _h_a_m _s_l_i_c_e _b_r_u_s_h_e_d _d_u_r_i_n_g _g_r_i_l_l_i_n_g _w_i_t_h _a _s_a_u_c_e _o_f _h_o_n_e_y_, _m_u_s_t_a_r_d_, _v_i_n_e_g_a_r _a_n_d _p_e_p_p_e_r _g_i_n_g_e_r_-_o_r_a_n_g_e_-_s_o_y _p_o_r_k _c_h_o_p_s _- _p_o_r_k _c_h_o_p_s _b_r_u_s_h_e_d _d_u_r_i_n_g _g_r_i_l_l_i_n_g _w_i_t_h _a _s_a_u_c_e _o_f _o_r_a_n_g_e _m_a_r_m_a_l_a_d_e_, _s_o_y _s_a_u_c_e _a_n_d _g_i_n_g_e_r 2 Aug 2005 99 MARINADE-PORK(M) Rupley Family Cookbook (2/27/99) MARINADE-PORK(M) _H_O_N_E_Y_-_L_I_M_E_-_T_O_M_A_T_O _G_L_A_Z_E_D _P_O_R_K _C_H_O_P_S _- _p_o_r_k _c_h_o_p_s _b_r_u_s_h_e_d _d_u_r_i_n_g _g_r_i_l_l_i_n_g _w_i_t_h _s_a_u_c_e _o_f _c_a_t_s_u_p_, _h_o_n_e_y_, _l_i_m_e _a_n_d _c_a_y_e_n_n_e _p_e_p_p_e_r Brush only. Serve with grilled corn, onion and bell peppers. From GRILL, page 200. IINNGGRREEDDIIEENNTTSS ((44--66 sseerrvviinnggss)) 6 _c_e_n_t_e_r_-_c_u_t _p_o_r_k _c_h_o_p_s_, 1 inch thick (about 2-1/2 lbs), trimmed of fat 2/3 cup _h_o_t_-_s_e_a_s_o_n_e_d _c_a_t_s_u_p 3 Tbsp eeaacchh of _h_o_n_e_y and _l_i_m_e _j_u_i_c_e_, or more to taste 1/2 tsp _c_a_y_e_n_n_e _p_e_p_p_e_r _s_a_l_t_, _p_e_p_p_e_r_, to taste 2 _l_a_r_g_e _l_e_m_o_n_s_, cut into wedges PPRROOCCEEDDUURREE (1) In a small bowl, combine catsup, honey, lime juice and cayenne pepper. (2) Brush tops of chops thickly with sauce. Grill chops, turning once halfway through and brushing tops thickly with sauce. (3) Optionally, season with salt and pepper. Serve with lemon wedges. NNOOTTEESS Upped the amounts of sauce ingredients by ca 2 fold over original recipe. 2 Aug 2005 100 MARINADE-PORK(M) Rupley Family Cookbook (2/27/99) MARINADE-PORK(M) GINGER-HONEY-SOY PORK CHOPS - pork chops or steaks marinated with ginger, honey and soy sauce, then grilled. Marinade and brush. From GRILL, page 206. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) 4 _p_o_r_k _s_h_o_u_l_d_e_r _s_t_e_a_k_s_, 3/4 inch thick (2-1/4 lbs), trimmed of fat; or 6 _p_o_r_k _c_h_o_p_s_, 1 inch thick 1 _b_e_e_f _b_o_u_i_l_l_o_n _c_u_b_e_, dissolved in 1/3 cup hot water 1 Tbsp eeaacchh of _s_u_g_a_r and _m_i_n_c_e_d _f_r_e_s_h _g_i_n_g_e_r 1/4 cup eeaacchh of _h_o_n_e_y and _s_o_y _s_a_u_c_e _s_a_l_t_,_p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) Combine the meat and marinade ingredients in a plastic bag. Rotate to distribute marinade. Refrigerate for at least 1 hour or until next day, turning the meat occasionally. (2) Remove meat from marinade. Reserve marinade. (3) Grill meat, turning once and brushing with the marinade. (4) Optionally, season with salt and pepper. Serve. NNOOTTEESS Grilling: 10-12 minutes to done. Heat grill to 550 F, sear meat 2 min- utes on each side. Turn heat to low or medium for cooking. Mild flavor, but tasty. 2 Aug 2005 101 MARINADE-PORK(M) Rupley Family Cookbook (2/27/99) MARINADE-PORK(M) SPICE RUB FOR PORK - pork rub, _m_a_r_i_n_a_d_e _s_e_`_c_h_e, with salt, garlic, thyme, bay, allspice, rosemary and oregano A dry rub for pork, a _m_a_r_i_n_a_d_e _s_e_`_c_h_e, usable for most pork dishs. Other spices can be added, and of course, ones listed here dropped. From JC, page 384, modified by the addition of rosemary and oregano, and by increase in the amounts of ingredients per weight of meat. IINNGGRREEDDIIEENNTTSS ((ffoorr 33 llbbss ppoorrkk)) 1-1/2 tsp _s_a_l_t 1 tsp _f_r_e_s_h_l_y _g_r_o_u_n_d _p_e_p_p_e_r 2 tsp _g_r_o_u_n_d _t_h_y_m_e _o_r _s_a_g_e 1 tsp _g_r_o_u_n_d _b_a_y _l_e_a_f 1/2 tsp _a_l_l_s_p_i_c_e 4 _c_l_o_v_e_s _g_a_r_l_i_c_, chopped and mashed 1 Tbsp _d_r_i_e_d _r_o_s_e_m_a_r_y 1 tsp _g_r_o_u_n_d _o_r_e_g_a_n_o PPRROOCCEEDDUURREE (1) Marinate the pork. Mix all the ingredients of the marinade together. Rub them into the surface of the pork. Place in a covered dish. Turn the meat several times while marinating. For a roast, marinate at least 6 hours, better for 24 hours. For chops, marinate at least 2 hours, better for 12 hours. If refrigerate, increase time by one third. Before cooking, scrape off the marinade and dry the meat before browning. 2 Aug 2005 102 MARINADE-PORK(M) Rupley Family Cookbook (2/27/99) MARINADE-PORK(M) GINGER-SHERRY-SOY PORK CHOPS- pork chops marinated with ginger, sherry, garlic, soy sauce, oil and sugar, then grilled Marinade and brush. From GRILL, page 58. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) 4 _p_o_r_k _s_h_o_u_l_d_e_r _c_h_o_p_s_, 3/4 inch thick (1-1/2 lbs) 1/4 cup _f_r_e_s_h _g_i_n_g_e_r_, minced 3/4 cup _d_r_y _s_h_e_r_r_y 2 _c_l_o_v_e_s _g_a_r_l_i_c_, chopped and mashed 3 Tbsp _s_o_y _s_a_u_c_e 2 Tbsp _s_a_l_a_d _o_i_l 1 Tbsp _s_u_g_a_r 2-1/2 lb _n_a_p_a _c_a_b_b_a_g_e _s_a_l_t_,_p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) Combine the meat and marinade ingredients in a plastic bag. Rotate to distribute marinade. Refrigerate for at least 4 hours or until next day, turning the meat occasionally. (2) Meanwhile, cut cabbage lengthwise into quarters, place on a rack over steaming water, cover, and steam just enough until barely wilted (4-5 minutes). If made ahead, let cool and refrigerate. (3) Remove meat from marinade. Reserve marinade. (5) Grill meat, turning once and brushing with the marinade. At the same time, grill cabbage until it is hot. (4) Optionally, season meat and cabbage with salt and pepper. Serve. 2 Aug 2005 103 MARINADE-PORK(M) Rupley Family Cookbook (2/27/99) MARINADE-PORK(M) HONEY-MUSTARD GLAZED HAM - ham slice brushed during grilling with a sauce of honey, mustard, vinegar and pepper Brush only. From GRILL, page 59 IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 1 lb _c_e_n_t_e_r_-_c_u_t _h_a_m _s_l_i_c_e 2 Tbsp eeaacchh of _h_o_n_e_y and _D_i_j_o_n _m_u_s_t_a_r_d 2 Tbsp _c_i_d_e_r _v_i_n_e_g_a_r 1/4 tsp _c_o_a_r_s_e_l_y _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 16 _s_m_a_l_l _r_i_p_e _f_i_g_s_, or 8 large, stems trimmed, halved if large; or 16 _s_m_a_l_l _d_r_i_e_d _f_i_g_s _s_a_l_t_,_p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) Combine honey, mustard, vinegar and pepper in a small bowl. Thread figs on each of 4 skewers. (2) Grill the meat, brushing it with the honey mixture at the start of grilling, and halfway through, when the meat is turned. At the same time grill the figs until they are hot. (3) Optionally season the meat, then serve meat with the figs arranged around it. 2 Aug 2005 104 MARINADE-PORK(M) Rupley Family Cookbook (2/27/99) MARINADE-PORK(M) GINGER-ORANGE-SOY PORK CHOPS - pork chops brushed during grilling with a sauce of orange marmalade, soy sauce and ginger Brush only. From GRILL, page 62. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) 4 _p_o_r_k _l_o_i_n _c_h_o_p_s or _c_e_n_t_e_r_-_c_u_t _c_h_o_p_s_, 1-1/4 to 1-1/2 inch thick (2 lbs) 1/2 cup _o_r_a_n_g_e _m_a_r_m_a_l_a_d_e 2 tsp _s_o_y _s_a_u_c_e 1/4 tsp _g_r_o_u_n_d _g_i_n_g_e_r _s_a_l_t_,_p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) Combine sauce ingredients in a small bowl. (2) Grill the meat. brushing with the honey mixture at the start of grilling, and halfway through, when the meat is turned. (3) Optionally season the meat, then serve. 2 Aug 2005 105 MERINGUE-SWIS(D) Rupley Family Cookbook (10/25/95) MERINGUE-SWIS(D) SSWWIISSSS MMEERRIINNGGUUEESS MERINGUE-SWIS - swiss meringue shells or mounds From NYT, page 606. IINNGGRREEDDIIEENNTTSS ((1122 sshheellllss oorr mmoouunnddss)) 2 _l_a_r_g_e _b_a_k_i_n_g _s_h_e_e_t_s _e_l_e_c_t_r_i_c _m_i_x_e_r_, with wire whip beater and with mixing bowl _b_u_t_t_e_r_e_d _s_h_e_e_t_s _o_f _w_a_x _p_a_p_e_r_, to cover baking sheets 8 _e_g_g _w_h_i_t_e_s_, at room temperature. 1/4 tsp _s_a_l_t 1/4 tsp _c_r_e_a_m _o_f _t_a_r_t_a_r 2 cups _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1-1/2 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t PPRROOCCEEDDUURREE (1) Preheat the oven to slow, 225 F. (2) Beat the egg whites until frothy (KAW @8). Add the salt and cream of tartar. Continue beating until nearly stiff. Con- tinuing the beating, gradually add the sugar, then the vanilla. Beat until the mixture is glossy and stiff. (3) Cover the baking sheets with the buttered wax paper. Place the meringues on the sheets, using a pastry bag (best) or a spoon to shape the meringue to the desired form, typically either a shell (a round or oval with higher edge than cen- ter), or a low oval mound about the size of an egg in area. (4) Bake in the slow oven, 225 F, until firm and dry but still white, for 60 minutes. Turn off oven and let dry for 1-1/2 hours longer in oven as it cools. Remove meringues from the paper while still warm. NNOOTTEESS _M_e_r_i_n_g_u_e _g_l_a_c_e_'_e is ice cream between two meringue shells, garnished with whipped cream and nuts. Good with fresh raspberries and whipped cream. Meringue mounds are tasty in themselves as desert. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation plus time for forming the mounds or shells. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 106 MUSHROOM-DUXELL(V) Rupley Family Cookbook (8/17/99) MUSHROOM-DUXELL(V) DDUUXXEELLLLEESS MUSHROOM-DUXELL - _d_u_x_e_l_l_e_s, finely chopped mushrooms, shallot, onion and spices, saute'ed in butter to dryness, used for stuffings, garnishes or sauces "A kind of mushroom hash. According to some experts, the name duxelles comes from _U_x_e_l, a small town of the Co^tes-du-Nord. Others believe, with better reason, that this dish was so-called because it was created by La Varenne, an official of the household of the Marquis d'Uxelles." From LAROU, page 364. The classic recipe: LAROU, page 364; see also DIAT, page 473, or almost any other cooking reference. IINNGGRREEDDIIEENNTTSS ((aabboouutt 11 ccuupp)) _s_a_u_t_e_' _p_a_n _f_o_o_d _p_r_o_c_e_s_s_o_r_, optional LAROU RECIPE: 4 Tbsp _b_u_t_t_e_r 1/2 _o_n_i_o_n_, finely chopped 2 _s_h_a_l_l_o_t_s_, finely chopped 1/4 lb _m_u_s_h_r_o_o_m_s_, finely chopped _s_a_l_t_, _p_e_p_p_e_r_, _n_u_t_m_e_g to taste DIAT RECIPE: 4 Tbsp _b_u_t_t_e_r 1/2 lb _m_u_s_h_r_o_o_m_s_, finely chopped 1 _s_h_a_l_l_o_t or 2 Tbsp _o_n_i_o_n_, finely chopped 1/2 tsp _s_a_l_t 2 tsp _p_a_r_s_l_e_y_, finely chopped PPRROOCCEEDDUURREE (1a) LAROU recipe. "Thoroughly clean and trim 1/4 pound of mush- rooms (or peelings and stalks) and chop them finely. Put them in a cloth and twist tightly to extract all liquid as thoroughly as possible. Lightly brown in butter half an onion, chopped. Add 2 chopped shallots, salt, pepper, nutmeg and the mushrooms, chopped and squeezed. Stir over a lively flame so that any surplus moisture left in the mushrooms is evaporated while at the same time the mushrooms are thor- oughly cooked. Leave to get quite cold and keep in a cold place, covered with buttered paper." (1b) DIAT recipe. "Wash, drain, and chop very fine 1/2 pound mushrooms or mushroom stems and peelings. Melt 4 tablespoons butter, add the mushrooms and a finely chopped shallot or 2 tablespoons chopped onion, and cook, stirring, until the moisture has evaporated. Add 1/2 teaspoon salt and 2 tea- spoons finely chopped parsley. Use for stuffings or for sauces, or to fill tomato shells or artichoke bottoms for _g_a_r_n_i_t_u_r_e_s _c_o_m_p_o_s_e_'_e_s, elaborate garnishes." NNOOTTEESS The two recipes, from LAROU and DIAT, differ strongly in the ratio of mushrooms to onions and shallots. The DIAT recipe with relatively more mushroom is more typical of today's usage. May be moistened with heavy cream or stretched with bread crumbs. May be used as the base for a sauce. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes. 2 Aug 2005 107 MUSHROOMS-SAUT1(V) Rupley Family Cookbook (10/25/95) MUSHROOMS-SAUT1(V) SSAAUUTTEE''EEDD MMUUSSHHRROOOOMMSS -- II MUSHROOMS-SAUT1 - mushrooms saute'ed in butter _C_h_a_m_p_i_g_n_o_n_s _s_a_u_t_e_' _a_u _b_e_u_r_r_e. Integral part of many dishs. Good as a vegetable alone or with other vegetables. Good as a garnish for grilled steak or hamburger. From JC, page 513. IINNGGRREEDDIIEENNTTSS ((33 ttoo 66 sseerrvviinnggss)) _s_k_i_l_l_e_t_, large enough to hold mushrooms comfortably, with a cover to make tossing easier 2 Tbsp _b_u_t_t_e_r 1 Tbsp _g_o_o_d _c_o_o_k_i_n_g _o_i_l 1/2 lb _f_r_e_s_h _m_u_s_h_r_o_o_m_s_, washed, well dried, trimmed, left whole if small else sliced or quartered 1 to 2 Tbsp _m_i_n_c_e_d _s_h_a_l_l_o_t_s or _g_r_e_e_n _o_n_i_o_n_s; optional 1 to 2 Tbsp _s_h_e_r_r_y_, _m_a_d_e_i_r_a_, _c_o_g_n_a_c_, etc.; optional _s_a_l_t _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Place the skillet over high heat (@9-10) with the butter and oil. As soon as the butter foam has begun to subside, indi- cating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During the saute' the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned very lightly, remove from heat. Do not overcook, to where the mushrooms shrink and darken. (2) Optionally, toss the shallots or green onions with the mush- rooms, and saute' over moderate heat (@5) for 2 minutes longer. (3) Optionally, add the sherry or other wine or liquor, and reduce nearly completely. (3) Correct seasoning. Serve or set aside until ready to use. NNOOTTEESS The dish may be prepared in advance and reheated when needed. Do not crowd mushrooms in the pan while cooking, or they will steam rather than fry, and they do not brown. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 108 MUSHROOMS-SAUT2(AV) Rupley Family Cookbook (2/7/99) MUSHROOMS-SAUT2(AV) SSAAUUTTEE''EEDD MMUUSSHHRROOOOMMSS -- IIII MUSHROOMS-SAUT2 - mushrooms saute'ed with olive oil, garlic, and lemon juice Good as an appetizer, garnish or vegetable. A dense dish, rich and flavorful. As good cold as hot. From HAZAN, page 509, modified slightly. IINNGGRREEDDIIEENNTTSS ((33 sseerrvviinnggss)) _s_a_u_t_e_' _p_a_n _s_e_r_v_i_n_g _p_l_a_t_e 3/4 lb _m_u_s_h_r_o_o_m_s_, mixture of white, portobello, etc. 1 tsp _g_a_r_l_i_c_, finely chopped 1/4 cup _o_l_i_v_e _o_i_l _s_a_l_t_, _p_e_p_p_e_r 1 Tbsp _l_e_m_o_n _j_u_i_c_e_, 1/4 cup _m_a_r_s_a_l_a_, _m_a_d_e_i_r_a_, _p_o_r_t_, or other heavy wine 2 Tbsp _c_h_o_p_p_e_d _p_a_r_s_l_e_y PPRROOCCEEDDUURREE (1) Wash and clean the mushrooms. Leave stems on. Dry thor- oughly. Cut into 1/4" slices. (2) Over medium high heat (@7-8), saute' the garlic in the oil, to light golden, about 1/2 minute. (3) Add the mushrooms, turn up the heat to high. Shake, toss or stir frequently. After a few minutes, season with salt and pepper. The mushrooms with first soak up the oil, then shed their water. (4) When the water from the mushrooms has almost boiled off, add the lemon juice and the marsala or other wine. Reduce nearly completely. Taste: add more lemon juice, marsala, or season- ings, as appropriate, and if liquid added, reduce again to nearly dry. (5) Form into a heap on a serving plate, and garnish heavily with chopped parsley. Serve hot or let cool before serving. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. 2 Aug 2005 109 MUSHROOMS-STEWE(V) Rupley Family Cookbook (10/19/95) MUSHROOMS-STEWE(V) SSTTEEWWEEDD MMUUSSHHRROOOOMMSS MUSHROOMS-STEWE - mushrooms stewed in lemon juice and butter _C_h_a_m_p_i_g_n_o_n_s _a_` _b_l_a_n_c. Mushrooms cooked in this way are used in white sauces or as garnitures where they must remain white. From JC, page 511. IINNGGRREEDDIIEENNTTSS ((ggaarrnniisshh)) _1_-_1_/_2 _q_t _s_a_u_c_e_p_a_n or _c_o_v_e_r_e_d _s_k_i_l_l_e_t 1/4 lb _f_r_e_s_h _m_u_s_h_r_o_o_m_s 1/3 cup _w_a_t_e_r 1/8 tsp _s_a_l_t 1/2 Tbsp _l_e_m_o_n _j_u_i_c_e_, to help keep mushrooms white 1 Tbsp _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Trim and wash mushrooms. Cut as directed for recipe or gar- nish. (2) Bring water, salt, lemon juice, and butter to the boil in the saucepan. Add mushrooms and toss to cover them with the liq- uid. Cover and boil moderately fast (@6), tossing fre- quently, for 5 minutes. Serve or set aside until ready to use. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, with attention needed during 5 minutes cooking. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 110 MUSSEL-MARINIER(MA) Rupley Family Cookbook (8/24/99) MUSSEL-MARINIER(MA) MMOOUULLEESS AA`` LLAA MMAARRIINNIIEE``RREE MUSSEL-MARINIER - moules a` la marinie`re, mussels steamed with garlic, onions and parsley, and served in the cooking liquor A classic dish. Easy and quick. The basic mussel recipe. From JBAM, page 164; see also, LAROU, page 639. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 22 ((44 aass aann aappppeettiizzeerr)))) _s_t_o_c_k _p_o_t_, large enough to comfortably steam 1-2 quarts of mussels 40 _m_u_s_s_e_l_s_, about 1-1/2 quart 1 clove _g_a_r_l_i_c_, crushed 1/2 _l_a_r_g_e _o_n_i_o_n_, thinly sliced 2-3 sprigs _p_a_r_s_l_e_y_, or twice the number of parsley stems 1 sprig _t_h_y_m_e_, optional 1 _b_a_y _l_e_a_f_, optional 2 Tbsp _b_u_t_t_e_r 1/2 tsp _s_a_l_t 1/2 tsp _p_e_p_p_e_r 1 cup _g_o_o_d _w_h_i_t_e _w_i_n_e 2 Tbsp _b_u_t_t_e_r 1/8 tsp _t_a_b_a_s_c_o _s_a_u_c_e 1/2 _l_e_m_o_n_, juiced 1/4 cup _p_a_r_s_l_e_y_, chopped PPRROOCCEEDDUURREE (1) Clean - scrape and debeard, the mussels. Optionally, soak them in brine (1/3 cup salt per gallon water) for 20 minutes or longer to stimulate the mussels to disgorge sand. (2) Add the aromatics, butter and seasonings to the stock pot. Add the cleaned mussels on top. Moisten with the cup of white wine; if one wishes a more generous amount of cooking liquor to sop and spoon up, use two cups of wine. (3) Steam, covered, over high heat, until the mussels have opened, about 5 minutes. Remove the mussels and keep them warm. (4) Remove the bay leaf, parsley sprigs or stems, and thyme from the cooking liquor. Optionally, strain to remove the garlic and onion. Add the additional butter, and the tabasco, lemon juice, and chopped parsley to the cooking liquor. Simmer briefly. (5) Plate the mussels, pour the broth over them, and serve imme- diately. Have French bread on the table to sop up the broth. Have a bowl on the table for the shells as the mussels are eaten. NNOOTTEESS A serving of 20 mussels, French bread, a salad following, then a desert makes a very good informal meal. A serving of 10 mussels is an ample appetizer. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: cleaning, 1/2 hour; vegetable preparation, 20 minutes; cooking, 10 minutes. 2 Aug 2005 111 ONIONS-BRAIS-BR(V) Rupley Family Cookbook (10/25/95) ONIONS-BRAIS-BR(V) BBRROOWWNN--BBRRAAIISSEEDD OONNIIOONNSS ONIONS-BRAIS-BR - small white onions saute'ed in butter, then braised in stock and herbs _O_i_g_n_o_n_s _g_l_a_c_e_'_s _a_` _b_r_u_n. Used for a brown effect, as in brown fricassees like _c_o_q _a_u _v_i_n, or in a mixture with other vegetables. From JC, page 483. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) _h_e_a_v_y _c_o_v_e_r_e_d _s_k_i_l_l_e_t_, large enough to hold onions in one layer 18 to 24 _p_e_e_l_e_d _w_h_i_t_e _o_n_i_o_n_s_, 1 inch in diameter, about 1-1/4 lb 1-1/2 Tbsp _b_u_t_t_e_r 1-1/2 Tbsp _g_o_o_d _c_o_o_k_i_n_g _o_i_l 2 Tbsp _s_u_g_a_r 1/2 cup _b_r_o_w_n _s_t_o_c_k_, _c_a_n_n_e_d _b_e_e_f _b_r_o_t_h_, _d_r_y _w_h_i_t_e _w_i_n_e_, _r_e_d _w_i_n_e, or _w_a_t_e_r (more may be needed if skillet is large) _s_a_l_t _a_n_d _p_e_p_p_e_r_, to taste _m_e_d_i_u_m _h_e_r_b _b_o_u_q_u_e_t_: 4 parsley sprigs, 1/4 tsp thyme, and 1/2 bay leaf tied in washed cheesecloth PPRROOCCEEDDUURREE (1) Set the skillet with butter and oil over moderate heat (@6-7). When the butter and oil are bubbling, add the peeled onions. Saute' for about 10 minutes, or longer for larger onions, rolling the onions about so they brown as evenly as possible, recognizing that perfection is out of the question. Be careful not to break the skins. To carmelize, add sugar, and continue to saute' for a short time. (2) To braise the browned onions, pour in the liquid, season to taste and add the herb bouquet. Cover and simmer very slowly (@2-3), rolling the onions in the skillet from time to time, for 20 to 40 minutes. When done, the onions should be per- fectly tender yet retain their shape. Liquid evaporates dur- ing the cooking. Add more by the 1/4 cup if needed. At the end of the cooking, all the liquid should have evaporated. When done, remove herb bouquet. Alternatively: To bake the browned onions, transfer them and the saute'ing fat to a shallow baking dish or casserole just large enough to hold them in one layer. (Add liquid, season to taste, and add herb bouquet.) Set uncovered in upper third of a pre- heated 350-F oven for 20 to 40 minutes, turning them over once or twice. They should be very tender yet retain shape, and be a nice golden brown. Remove herb bouquet. (3) Serve onions as they are, or reserve for use in another recipe, or sauce them with 2 tablespoons of softened butter and sprinkle with parsley, or mix with other vegetables, such as glazed carrots, saute'ed mushrooms, artichoke hearts, saute'ed potatoes, etc. NNOOTTEESS Dish may be cooked in advance and reheated for serving. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, with occasional atten- tion during 50 minutes cooking. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 112 ONIONS-BRAIS-WH(V) Rupley Family Cookbook (10/19/95) ONIONS-BRAIS-WH(V) WWHHIITTEE--BBRRAAIISSEEDD OONNIIOONNSS -- GGLLAAZZEEDD OONNIIOONNSS ONIONS-BRAIS-WH - small white onions braised in butter, stock and herbs _O_i_g_n_o_n_s _g_l_a_c_e_'_s _a_` _b_l_a_n_c. Glazed onions may be served as a vegetable as they are or after simmer- ing in a cream sauce, or used as a garnish for fricassees or _b_l_a_n_- _q_u_e_t_t_e_s. From JC, page 481. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) _h_e_a_v_y _c_o_v_e_r_e_d _s_k_i_l_l_e_t_, large enough to hold onions in one layer 18 to 24 _p_e_e_l_e_d _w_h_i_t_e _o_n_i_o_n_s_, 1 inch in diameter, about 1-1/4 lb 1/2 cup _w_h_i_t_e _s_t_o_c_k_, _c_a_n_n_e_d _c_h_i_c_k_e_n _b_r_o_t_h_, _d_r_y _w_h_i_t_e _w_i_n_e, or _w_a_t_e_r (use 1 cup for a 12 inch skillet) 2 Tbsp _b_u_t_t_e_r _s_a_l_t _a_n_d _p_e_p_p_e_r_, to taste _s_m_a_l_l _h_e_r_b _b_o_u_q_u_e_t_: 2 parsley sprigs, 1/8 tsp thyme, and 1/3 bay leaf tied in washed cheesecloth PPRROOCCEEDDUURREE (1) Place the peeled onions in the skillet with the liquid, but- ter, seasonings, and herb bouquet. Bring to a simmer quickly at moderate heat (@5), cover and turn down heat so as to sim- mer very slowly (@1), for 40 to 50 minutes. Roll the onions in the skillet from time to time,. The onions should not color, and should be perfectly tender yet retain their shape. Liquid may evaporate during the cooking. If so, add more by the 1/4 cup as needed. When done, remove herb bouquet. NNOOTTEESS Dish may be cooked in advance and reheated for serving. For parslied onions, just before serving, reheat and correct the sea- soning. Off heat, roll the onions in 2 tablespoons of softened butter. Turn into a hot vegetable dish and sprinkle with 2 tablespoons minced parsley. For creamed onions, fold 2 cups _s_a_u_c_e _c_r_e_`_m_e (_b_e_'_c_h_a_m_e_l with cream) into the braised onions an simmer for 5 minutes. Correct seasoning. Off heat, fold in 1 to 2 tablespoons softened butter. Turn into a hot veg- etable dish and sprinkle with 2 tablespoons minced parsley. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, with occasional atten- tion during 50 minutes cooking. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 113 PARSNIPS-CANDIE(V) Rupley Family Cookbook (10/15/95) PARSNIPS-CANDIE(V) CCAANNDDIIEEDD PPAARRSSNNIIPPSS PARSNIPS-CANDIE - candied parsnips, baked with brown sugar, orange juice, and butter Strong flavors, so be careful not to overpower main dish. From NYT, page 390. IINNGGRREEDDIIEENNTTSS ((66 sseerrvviinnggss)) _b_u_t_t_e_r_e_d _b_a_k_i_n_g _d_i_s_h 6 _p_a_r_s_n_i_p_s_, peeled 1/2 cup _b_r_o_w_n _s_u_g_a_r_, firmly packed 1 tsp _s_a_l_t 1/2 cup _o_r_a_n_g_e _j_u_i_c_e (reconstituted frozen ok) 1 tsp _g_r_a_t_e_d _o_r_a_n_g_e _r_i_n_d 1/3 cup _b_u_t_t_e_r _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r PPRROOCCEEDDUURREE (1) Preheat oven to 375 F. (2) Boil the parsnips until tender, about 20 minutes. Drain and slice. (3) Arrange the parsnips in layers in the baking dish, sprinkling the layers with butter bits, sugar, salt, grated rind, and juice. (4) Bake 25 to 30 minutes. Turn out dish on hot serving platter. NNOOTTEESS Dish can be prepared beforehand, up to point of baking. Finished dish holds well in warming oven. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation + 50 minutes total cooking time. 2 Aug 2005 114 PASTA-ALFREDO(MP) Rupley Family Cookbook (9/8/97) PASTA-ALFREDO(MP) FFEETTTTUUCCIINNEE AALLFFRREEDDOO PASTA-ALFREDO - pasta with butter, cream and cheese sauce A classic dish. Serve as a first course or as a main course. From FF, page 328; JB, page 329; NYT, page 328. IINNGGRREEDDIIEENNTTSS ((44 mmaaiinn--ddiisshh sseerrvviinnggss)) 1 lb _f_e_t_t_u_c_i_n_e_, freshly cooked, drained, and hot 1/4 lb _b_u_t_t_e_r_, soft or melted 1 cup _h_e_a_v_y _c_r_e_a_m_, warmed 3/4 cup _G_r_u_y_e_`_r_e or _P_a_r_m_e_s_a_n cheese, grated 1/4 tsp _f_r_e_s_h_l_y _g_r_o_u_n_d _p_e_p_p_e_r _s_a_l_t_, to taste PPRROOCCEEDDUURREE (1) Boil the noodles in salted water, drain, and immediately return to pot, or put into a pre-warmed bowl or casserole. (2) Quickly add the butter, cream, grated cheese, pepper and salt. Toss to mix and coat noodles. Serve immediately. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 15 minutes cooking. 2 Aug 2005 115 PASTRY-DOUGH1(AD) Rupley Family Cookbook (11/5/95) PASTRY-DOUGH1(AD) TTAARRTT PPAASSTTRRYY DDOOUUGGHH PASTRY-DOUGH1 - _p_a_^_t_e _b_r_i_s_e_'_e _a_` _l_'_o_e_u_f, egg pastry dough for tart shells, cases, and turnovers; and other pastry doughs This recipe produces after baking a buttery, crisp, strong shell, with a crumbly rather than a flaky consistency. The egg and butter give the strength to hold a filling unsupported. Tart pastry dough can be used for a pie shell. However, for a flaky consistency, it is better to use basic pie pastry, with vegetable shortening as the principal fat. From JC, page 139; JC2, page 104; LAROU, page 354. IINNGGRREEDDIIEENNTTSS ((33 1100--iinncchh sshheellllss)) _e_l_e_c_t_r_i_c _m_i_x_e_r_, with flat beater head and mixing bowl _w_a_x _p_a_p_e_r_, large piece, 16 inches _p_l_a_s_t_i_c _b_a_g_, for storage _m_e_a_s_u_r_i_n_g _c_u_p 3-1/2 cups _a_l_l _p_u_r_p_o_s_e _f_l_o_u_r_, 1 lb, measured as leveled dry-measure cups of scooped unsifted flour, Preferably instant blending 8 oz _c_h_i_l_l_e_d _b_u_t_t_e_r_, unsalted, 2 sticks 3 oz _c_h_i_l_l_e_d _c_r_i_s_c_o or _o_t_h_e_r _w_h_i_t_e _v_e_g_e_t_a_b_l_e _s_h_o_r_t_e_n_i_n_g, 6 Tbsp 1 _e_g_g_, with _i_c_e _w_a_t_e_r to make 1 cup 2 tsp _s_a_l_t 1/4 tsp _s_u_g_a_r _a_d_d_i_t_i_o_n_a_l _i_c_e _w_a_t_e_r_, as needed PPRROOCCEEDDUURREE (1) Sift flour into the mixing bowl. Put the egg into the mea- suring cup, add ice water to 1 cup volume, add salt and sugar, and blend with a fork. Chill the mixing bowl and flour, the beater head, and the measuring cup with the egg and other ingredients, for a short time in the freezer or longer in the refrigerator. (1) Place chilled (or frozen) butter on the waxed paper and rapidly cut each stick into 4 lengthwise strips, then cut strips into 1/4-inch pieces. (2) Add the butter pieces to the mixing bowl containing the flour. Add the chilled shortening, cut up into bits. Mix (KAB @stir to 2) for several minutes to cut in the butter and shortening, until the mixture looks like a very coarse meal. The butter should be in pieces less than 1/16th inch size, each coated with flour. The butter must not melt. If the butter starts to soften, refrigerate bowl, beater and mixture for 30 minutes, then continue. (3) With mixing (KAB @stir) pour the liquid into the flour-butter mixture over about 10 seconds. Continue beating just until the dough has absorbed the liquid and clogs the blade. (4) Turn the massed dough onto the waxed paper. Poke remnants off the interstices of the blade. Sprinkle iced water on any unmassed bits and press with a rubber spatula onto the rest of the dough. With lightly floured hands, press dough rapidly into a roughly-shaped cushion. Or, divide the dough into amounts suitable for the shells to be made, and form each part into a small cushion. (5) Wrap in wax paper, place in plastic bag, and refrigerate or freeze. The dough will keep in the refrigerator for several days, and in the freezer for several months. NNOOTTEESS JC2 has, on pages 108-110 and reproduced on the following pages, a list of pastry dough formulas for shells and cases, to be used for entre'es, 2 Aug 2005 116 PASTRY-DOUGH1(AD) Rupley Family Cookbook (11/5/95) PASTRY-DOUGH1(AD) sweet pastries, and pa^te's. The dough should be refrigerated for 2 hours before rolling out. The rest relaxes the gluten, so the dough will roll easily. The chilling firms the butter, giving the dough enough body for rolling. It must be kept cold when worked, so the butter does not melt. The dough is not as sensitive to over-handling as basic pie pastry. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes to accumulate the ingredients and set up for chilling. 20 minutes from start of mixing to completion of refrigeration and a bit of clean up. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 117 PASTRY-DOUGH1(AD) Rupley Family Cookbook (11/5/95) PASTRY-DOUGH1(AD) TABLE OF PASTRY DOUGH FORMULAS (From JC, pages 108-110) DESCRIPTION USES FORMULA --------------------------------------------------------------------------------------- ENTRE'E PASTRIES 1) _P_a_^_t_e _b_r_i_s_e_'_e _o_r_d_i_n_a_i_r_e Regular pastry dough with less but- for general pie crusts, 3-1/2 cups (1 lb) ter than the following, therefore plain quiches, turnovers, flour easier to roll and form meat mixtures 9 oz butter 2-1/2 oz shortening 2 tsp salt 1/4 tsp sugar 1 cup iced water 2) _P_a_^_t_e _b_r_i_s_e_'_e _f_i_n_e Finest pastry dough --- delicate For fancy appetizers and 3-1/2 cups (1 lb) texture, fine flavor, fragile (JC, tartlets, rich quiches, flour page 139) and the best quality of 11 oz butter pre-baked shells 3 oz shortening 2 tsp salt 1/4 tsp sugar 1 cup iced water 3) _P_a_^_t_e _b_r_i_s_e_'_e _a_` _l_'_o_e_u_f A light, crisp dough Especially for shells and 3-1/2 cups (1 lb) cases molded and baked on flour upside-down forms, or for 9 oz butter turnovers 2-1/2 oz shortening 2 tsp salt 1/4 tsp sugar 1 eggs plus ice water to 1 cup SWEET PASTRIES 1-3) _P_a_^_t_e _s_u_c_r_e_'_e _o_r_d_i_n_a_i_r_e_, _f_i_n_e, and _a_` _l_'_o_e_u_f Any of the previous dough formulas For the same uses Same formulas, except use 1/8 tsp salt and 5 Tbsp sugar 4) _P_a_^_t_e _s_u_c_r_e_'_e _a_u_x _j_a_u_n_e_s _d_'_o_e_u_f Less rich than #2, finer texture For baked tarts and 3-1/2 cups (1 lb) than #1 and #3 tartlets, and pre-baked flour shells 9 oz butter 2-1/2 oz shortening 1/8 tsp salt 5 Tbsp sugar 2 egg yolks plus ice water to 1 cup 5) _P_a_^_t_e _s_a_b_l_e_'_e _-_-_- _p_a_^_t_e _s_e_`_c_h_e Sweet cookie dough, crisp and but- For cookies, sweet tarts 4-1/3 cups (20 oz) tery; the more sugar you add, the and tartlets, and espe- flour more difficult the dough is to han- cially for prebaked 9 oz butter dle shells 2-1/2 oz shortening 1/8 tsp salt 8 to 18 Tbsp sugar 1/4 tsp baking pow- der 3 eggs 1-1/2 tsp vanilla extract PA^TE' DOUGHS 2 Aug 2005 118 PASTRY-DOUGH1(AD) Rupley Family Cookbook (11/5/95) PASTRY-DOUGH1(AD) 1) _P_a_^_t_e _a_` _c_r_o_u_s_t_a_d_e _-_-_- _p_a_^_t_e _a_` _p_a_^_t_e_' An excellent _p_a_^_t_e_' dough that is For _p_a_^_t_e_'_s and meat pies 3-1/2 cups (1 lb) also good to eat that are molded in raw flour dough either in the 5-1/2 oz butter spring-form _p_a_^_t_e_' mold, or 3 oz lard in a baking dish 2 tsp salt 4 egg yolks plus iced water to 1 cup 1) _P_a_^_t_e _a_` _c_r_o_u_s_t_a_d_e _a_` _l_'_e_n_v_e_r_s A _p_a_^_t_e_' dough that will hold its For _p_a_^_t_e_' cases that are 4-1/3 cups (20 oz) shape and is also good to eat. partially baked on flour upside-down forms before 7 oz butter being filled with meat 3-1/2 oz lard mixtures and baked; also 2-1/2 tsp salt for free-form _p_a_^_t_e_'_s _e_n 2 eggs plus iced _c_r_o_u_^_t_e water to 1-1/4 cup 2 Aug 2005 119 PASTRY-DOUGH2(D) Rupley Family Cookbook (9/1/97) PASTRY-DOUGH2(D) PPIIEE DDOOUUGGHH PASTRY-DOUGH2 - dough for pie crusts From Kitchen Aid Recipes and Instructions. IINNGGRREEDDIIEENNTTSS ((22 99--iinncchh ppiiee sshheellllss)) _e_l_e_c_t_r_i_c _m_i_x_e_r_, with flat beater head and mixing bowl _p_a_s_t_r_y _b_o_a_r_d_, lightly floured _p_a_s_t_r_y _r_o_l_l_i_n_g _p_i_n_, French style, lightly floured 2-1/2 cups _f_l_o_u_r 1 tsp _s_a_l_t 8 Tbsp _s_h_o_r_t_e_n_i_n_g_, crisco (see comment under _N_o_t_e_s below) 2 Tbsp _b_u_t_t_e_r_, well chilled 6 Tbsp _i_c_e _w_a_t_e_r PPRROOCCEEDDUURREE (1) Sift flour with salt into mixing bowl. Cut shortening and butter into 4 or 5 pieces and drop into bowl. Cut shortening into flour with mixer, KAB@1, until particles are size of small peas, about 30 seconds. (2) With mixer at stir speed, KAB@1, add ice water a tablespoon at a time, until pastry forms a ball. Do not overmix or the crust will be tough. (3) Chill pastry ball in refrigerator for 15 minutes. (4) Cut ball in half. On floured board, roll out each half into circle 1/8 inch thick and 2 inches greater in diameter than the size of the pie plate. Roll from center out toward edge, rotating dough as needed. (5) Fold pastry circle into half or quarter, slide onto pie plate, unfold and fit to plate, easing it loosely without stretching it. Alternatively, roll dough so it hangs over rolling pin, and unroll it over the pie plate. Pat or press pastry into all corners and edges. Refrigerate 15 minutes or until ready to use. (6a) For a single crust open pie, trim extra dough leaving a slight overhang (3/4 inch). Fold the overhang under the body of the pastry all along the rim of the plate. Crimp edge by 1) pressing the tines of a fork down along the edge, or 2) using thumb and forefinger to press and pinch the dough at even intervals around the rim, or 3) build up the dough around the edge to about 3/4 inch height, then with two fore- fingers, press and pleat at intervals to make a stand-up, scalloped edge. (6b) For a two-crust pie, add the pie filling to the pie plate with the lower pastry circle fitted as in step 5. Roll out a second circle, as in step 4, and transfer to top of filled pie plate. Trim both top and bottom dough circles together so that there is an overhang of about 3/4 inch. Press the top and bottom overhanging edges together, tucking the top one over the bottom one to make a thick edge. Crimp with fork or flute with fingers. NNOOTTEESS The ratio of shortening to butter can be varied, almost to the opposite of the 10:2 ratio above, keeping the total amount of shortening + but- ter the same. A higher proportion of butter gives a richer crust. Circles of rolled pie dough are made by Pillsbury. Less mess and quicker, but the circles may not be quite large enough for a 9-inch plate, and they are not as flaky and tasty. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 hour. 2 Aug 2005 120 PASTRY-SHELL(AD) Rupley Family Cookbook (11/6/95) PASTRY-SHELL(AD) PPAASSTTRRYY SSHHEELLLL FFOORR TTAARRTTSS PASTRY-SHELL - partly or fully baked pastry shell for a tart or _q_u_i_c_h_e From JC, page 141; JC2, page 106. IINNGGRREEDDIIEENNTTSS ((11 sshheellll)) _l_i_g_h_t_l_y _f_l_o_u_r_e_d _b_o_a_r_d or _m_a_r_b_l_e _r_o_l_l_i_n_g _p_i_n _f_l_a_n _r_i_n_g or _f_a_l_s_e_-_b_o_t_t_o_m_e_d _c_a_k_e _p_a_n, 1 to 1-1/2 inch deep _b_a_k_i_n_g _s_h_e_e_t _c_a_k_e _r_a_c_k _b_e_a_n_s or _r_i_c_e_, enough to fill the inside of the shell _a_l_u_m_i_n_u_m _f_o_i_l or _w_a_x _p_a_p_e_r_, a large enough piece to hold the beans or rice _w_e_l_l_-_c_h_i_l_l_e_d _t_a_r_t _p_a_s_t_r_y _d_o_u_g_h_, enough for 1 shell of desired size and of desired type of pastry (5 or 7 oz flour give an 8 or 10 inch shell, respectively); see recipe PASTRY-DOUGH1 _f_l_o_u_r_, for lightly coating board and dough while rolling _i_c_e_d _w_a_t_e_r_, for effecting repairs _b_u_t_t_e_r_, for brushing on mold PPRROOCCEEDDUURREE (1) Preheat oven to 400 F. (2) Butter the inside of the mold, bottom and inside sides, or of the _f_l_a_n ring and the baking pan below it. (3) Place the dough on the lightly floured board or marble. If the dough is hard, beat it with the rolling pin to soften it. Knead it into a fairly flat circle. It should be just mal- leable enough so that it can be rolled without cracking. (4) Lightly flour the top of the dough. Place rolling pin across center and roll pin back and forth with firm but gentle pres- sure to start the dough moving. Then, with a firm but even stroke, and always rolling away from you, start just below the center of the dough and roll to within an inch of the far edge. Roll it again. Lift and turn the dough. Roll several times. Continue lifting, turning, and rolling. As necessary sprinkle flour very lightly on the board and top of the dough. Roll dough into a circle 1/8th inch thick and about 2 inches larger than the diameter of the mold. If circle is uneven, cut off a too-large portion, moisten the edge of the too-small region, press pieces of pastry together and smooth with rolling pin. Use the dough as soon as it has been rolled out, so it will not soften. (5) Either roll the dough up around the rolling pin, then unroll it over the mold; or fold the dough in half and in half again, lay it over the mold and unfold it. Press the dough lightly onto the bottom of the mold. Lift the edges of the dough and wiggle it gently into the mold, so the dough without stretching can be pressed against the bot- tom of the mold up to where it meets the side. Work about 3/8 inch of the dough above the top of the mold down along the sides, to thicken and strengthen the side of the shell. Trim off excess dough by rolling the pin over the top of the mold. With thumbs, push dough 1/8 inch above the edge of the mold, to make an even rounded rim of dough around the _i_n_s_i_d_e cir- cumference of the mold. Press a decorative edge around the rim of the pastry with the dull edge of a knife. (6) Prick the bottom of pastry with a fork at 1/2-inch intervals. Line the pastry with buttered lightweight foil or wax paper. Press it well against the bottom and sides. Fill with dried beans or rice, to hold the pastry against the mold while bak- ing. 2 Aug 2005 121 PASTRY-SHELL(AD) Rupley Family Cookbook (11/6/95) PASTRY-SHELL(AD) (7) Bake immediately in 400 F preheated oven. _F_o_r _a _p_a_r_t_i_a_l_l_y _c_o_o_k_e_d _s_h_e_l_l bake at the middle level of the oven for 20 minutes until pastry is set. Then, out of the oven, remove foil and beans, and prick bottom with a fork again. Return to oven until the shell starts to turn color land just begins to shrink from the sides of the mold. This takes perhaps 5 minutes, depending on the thickness of the shell. These times are longish, and likely reflect the par- ticulars of mold and oven. _F_o_r _a _f_u_l_l_y _c_o_o_k_e_d _s_h_e_l_l bake 7 to 10 minutes more, or until the shell is very lightly browned. (8) When the shell is done, remove from the oven, unmold, and slip onto a rack to cool. Circulation of air around the shell prevents it from getting soggy. To remove shell from a false-bottomed mold, place mold over a jar and pull side of mold down. Then with a long spatula slip shell off false bottom and onto rack. (9) Optionally, after the shell has cooled, paint outside and top rim of the side of the shell with an egg beaten with 1 table- spoon of water _(_d_o_r_u_r_e_)_. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: some attention to detail when rolling and especially when lining the mold. _T_i_m_e_: 20 minutes. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 122 PEAR-RED-WINE(D) Rupley Family Cookbook (2/19/99) PEAR-RED-WINE(D) PPEEAARRSS IINN RREEDD WWIINNEE PEAR-RED-WINE - pears poached in red wine, sugar and cinnamon, served on apple sauce _P_o_i_r_e_s _d_e_s _v_i_g_n_e_r_o_n_s. A delightful formal desert. From DIAT, page 544. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66)) _l_a_r_g_e _s_a_u_t_e_' _p_a_n _w_i_t_h _c_o_v_e_r _s_e_r_v_i_n_g _b_o_w_l_, large enough to hold apple sauce and 6 pears 5-6 _a_p_p_l_e_s_, cored, peeled, and sliced 1 Tbsp _b_u_t_t_e_r 1/4 cup _s_u_g_a_r 1 stick _c_i_n_n_a_m_o_n 3 Tbsp _c_h_o_p_p_e_d _w_a_l_n_u_t_s 6 _p_e_a_r_s_, peeled (heat briefly in boiling water to loosen skin) 2/3 cup _r_e_d _w_i_n_e 1 cup _s_u_g_a_r 1 stick _c_i_n_n_a_m_o_n _p_i_e_c_e _o_f _l_e_m_o_n _r_i_n_d 1/4 cup _w_a_r_m_e_d _r_u_m or _C_o_g_n_a_c PPRROOCCEEDDUURREE (1) Make the applesauce. Cook the apple slices until soft, with the butter, sugar and stick of cinnamon. Discard the cinna- mon. Add the chopped walnuts. Put the mixture in the serv- ing bowl. (2) Poach the pears. Bring the red wine to a boil, add the sugar, the stick of cinnamon and the lemon rind. Put in the pears, cover, and poach in the wine syrup until soft. Arrange the cooked pears on the apple sauce in the serving bowl. (3) Reduce the syrup by half, and strain. (4) Shortly before ready to serve, pour the syrup over the pears and applesauce. If the syrup stands too long over fruit, it pulls moisture from the fruit and becomes watery. (5) When ready to serve, pour warmed rum or Cognac over the dish, and ignite at the table. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: straightforward. _T_i_m_e_: 1-2 hours. 2 Aug 2005 123 PEPPER-ROASTED(V) Rupley Family Cookbook (5/20/99) PEPPER-ROASTED(V) RROOAASSTTEEDD BBEELLLL PPEEPPPPEERRSS PEPPER-ROASTED - roasted sweet red and/or yellow bell peppers, in olive oil with salt and spices An excellent appetizer or garnish. From HAZAN, page 53. IINNGGRREEDDIIEENNTTSS ((88 sseerrvviinnggss)) _s_e_r_v_i_n_g _d_i_s_h_, large enough to hold the peppers 8 _s_w_e_e_t _r_e_d _a_n_d_/_o_r _y_e_l_l_o_w _b_e_l_l _p_e_p_p_e_r_s 4 _c_l_o_v_e_s _g_a_r_l_i_c_, mashed just enough to peel them (they are dis- carded after the marinating) 3 Tbsp _c_a_p_e_r_s_, drained _s_a_l_t_, _f_r_e_s_h_l_y _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r_, to taste _o_r_e_g_a_n_o_, dried _o_l_i_v_e _o_i_l 16 _l_a_r_g_e _a_n_c_h_o_v_y _f_i_l_l_e_t_s_, optional PPRROOCCEEDDUURREE (1) Roast the peppers over a grill, turning them, until the skin is blackened all over. Cook as briefly as possible to keep the flesh firm. When done, put them in a pot and cover tightly, or in a plastic bag and twist tightly shut. When the peppers are cool enough to handle, pull off the charred skin with your fingers. Do not ever rinse the peppers. (2) Cut the peppers into strips about 2 inches wide. Discard all seeds and pulpy core. Pat strips dry with paper towels. (3) Line the bottom of the serving dish with a layer of pepper strips. If the anchovies are used, add a layer of them. Sprinkle a pinch of salt, a liberal grinding of black pepper, a light amount of oregano, a few capers and 1 garlic clove. Repeat procedure until all ingredients have been used. Cover with olive oil. (4) Let marinate at room temperature for at least 2 hours. If not to be served the same day, cover tightly with plastic film and store in the refrigerator. Bring to room tempera- ture before serving. Remove the garlic cloves after one day, if the dish is kept longer. NNOOTTEESS The peppers marinated only in salt and olive oil are a splendid dish. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: straightforward. _T_i_m_e_: 2 hours. 2 Aug 2005 124 PIE-PUMPKIN(D) Rupley Family Cookbook (9/1/97) PIE-PUMPKIN(D) PPUUMMPPKKIINN PPIIEE PIE-PUMPKIN - pumpkin pie Garnish with whipped cream, or serve with a small, thick slice of cheese. From IER, modified from JZR. IINNGGRREEDDIIEENNTTSS ((rreecciippee mmaakkeess 11 ppiiee;; 66--88 sseerrvviinnggss)) 9 inch _g_l_a_s_s _p_i_e _p_l_a_t_e (if metal plate, bake at 25 F lower tempera- ture) _e_l_e_c_t_r_i_c _m_i_x_e_r_, equipped with beater and mixing bowl. _s_m_a_l_l _b_o_w_l 1/2 cup _b_r_o_w_n _s_u_g_a_r 1/2 cup _w_h_i_t_e _s_u_g_a_r 1/2 tsp _s_a_l_t 1+ tsp _c_i_n_n_a_m_o_n 1+ tsp _g_i_n_g_e_r 1-1/2+ tsp _p_u_m_p_k_i_n _s_p_i_c_e _p_i_e _d_o_u_g_h_, sufficient for a bottom crust 2-1/2 cups _p_u_m_p_k_i_n_, canned, solid pack (e.g., Libby's solid pack pump- kin) 3+ Tbsp _m_o_l_a_s_s_e_s 5 _e_g_g_s 1-1/4 cups _m_i_l_k 1/2 cup _h_e_a_v_y _c_r_e_a_m PPRROOCCEEDDUURREE (1) Heat oven to 375 F (2) Prepare pie dough. Line pie plate, flute rim, refrigerate. Commercial pie dough in sheets, such as Pillsbury's, can be used. (3) Mix sugar,salt, and spices in small bowl. Be generous with the spices. (4) Add pumpkin and other liquid ingredients to mixer bowl. Blend at slow speed, KAB@2. Continuing to mix, add sugar and spices. (5) Fill lined pie plate with custard. Bake for 1 hour and a bit at 375 F in lower third of oven; or for 1-1/2 hour at 350 F. To test, insert knife or straw; done if comes out clean. If after a reasonable time of baking the texture remains watery, turn off oven and let pie sit in oven with door cracked open, while the oven cools. (6) Cool on rack, then refrigerate until serve. NNOOTTEESS One large and one small can of Libby's solid pack pumpkin have about 5.5 cups, enough for two pies (and a custard dish or two). RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1/2 hour preparation, 1 hour to cook. 2 Aug 2005 125 POLENTA(B) Rupley Family Cookbook (8/13/99) POLENTA(B) PPOOLLEENNTTAA POLENTA - polenta, optionally with seasonings such as garlic and onions, or cooked with stock, or finished with cheese A major starch. When hot and soft, as when just prepared, it can be eaten alone, with butter or cheese melted into it, or it can be used as a bed for a main dish, or it can be eaten as a side dish, especially with braises. When allowed to cool and then sliced or cut into various forms and grilled or fried or heated, it again can be eaten alone with butter, or as a bed or side dish, or as part of a salad or appetizer, etc. It can be cooked seasoned only with salt, or also with aromatics such as garlic or onions, or cooked with stock instead of water, or finished with added cheese, especially Parmesan. From CIA, page 835-836; HAZAN, page 273ff; KAMMAN, page 484. IINNGGRREEDDIIEENNTTSS ((44--66 sseerrvviinnggss)) _d_o_u_b_l_e _b_o_i_l_e_r_, holding about 2 quarts _b_u_t_t_e_r_e_d _d_i_s_h or _l_o_a_f _p_a_n to hold and to form polenta if it is to be cooled 1 cup _c_o_a_r_s_e_-_g_r_a_i_n_e_d _y_e_l_l_o_w _c_o_r_n_m_e_a_l_, preferably Italian; approxi- mately 6 oz 4 cups _b_o_i_l_i_n_g _w_a_t_e_r or _c_h_i_c_k_e_n _s_t_o_c_k or _v_e_g_e_t_a_b_l_e _s_t_o_c_k 1 tsp _s_a_l_t_, or to taste; no salt if stock is salted OPTIONAL SEASONINGS: 1/2 tsp _p_e_p_p_e_r_, or to taste 2 Tbsp _b_u_t_t_e_r 3 oz _g_r_a_t_e_d _P_a_r_m_e_s_a_n _c_h_e_e_s_e 2 Tbsp _s_h_a_l_l_o_t_s or _o_n_i_o_n_s_, minced 1 Tbsp _g_a_r_l_i_c_, minced PPRROOCCEEDDUURREE (1) Saute' the shallots and garlic if they are to be added. (2) Set up the double-boiler and bring its water to a boil. (3) Bring the cooking stock or water to a boil, separately from the double boiler. Add the salt. Add the cornmeal slowly to the boiling stock with vigorous whisking or stirring. Put the mixture in the double boiler and cook 40 to 50 minutes with frequent stirring, bringing the mixture up from the bot- tom, and loosening it from the sides of the pot. (4) The polenta is done when it forms a mass than pulls cleanly away from the side of the pot. A spoon should stand up straight in the mixture. As it begins to cool it should be thick and firm enough to quiver. (5) When the polenta is done, add the (selection) of optional seasonings, stir to mix thoroughly, then taste and adjust seasonings. (6a) To serve hot, turn the polenta out into a bowl moistened with cold water, let it cool perhaps 10 minutes, then invert to unmold onto a serving platter. Serve at once, possibly with the center of the polenta dome removed and replaced with the meat dish prepared to go with it. (6b) To serve cold, fill a mold with the polenta and let cool at room temperature and then in the refrigerator. When cold, the polenta cake can be sliced or cut into possibly cute forms, then fried or grilled or steamed to reheat. NNOOTTEESS In place of the garlic and shallots, use a medium onion finely chopped. A cylindrical cake can be made by turning out slightly cooled but still very warm polenta onto a sheet of saran wrap, then rolling into a rough 2 Aug 2005 126 POLENTA(B) Rupley Family Cookbook (8/13/99) POLENTA(B) cylinder and tightening the ends to force into a truer cylinder. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: regular attention required during cooking of polenta. _T_i_m_e_: 10 minutes preparation, 50 minutes to cook. 2 Aug 2005 127 PORK-BRAIS-CABB(M) Rupley Family Cookbook (10/19/95) PORK-BRAIS-CABB(M) PPOORRKK BBRRAAIISSEEDD WWIITTHH CCAABBBBAAGGEE PORK-BRAIS-CABB - pork marinated with salt and herbs and braised with red cab- bage or sauerkraut _P_o_r_c _b_r_a_i_s_e_' _a_u_x _c_h_o_u _r_o_u_g_e_s. _P_o_r_c _b_r_a_i_s_e_' _a_v_e_c _c_h_o_u_c_r_o_u_t_e. Marinated pork roast or pork chops are added to the cabbage after it has braised for several hours, so that the cabbage and pork finish cooking at the same time. The flavors from the pork and from the cabbage enhance one another. From JC, page 384. IINNGGRREEDDIIEENNTTSS ((66 sseerrvviinnggss)) _p_y_r_e_x _d_i_s_h_, large enough to hold the marinating pork _c_a_s_s_e_r_o_l_e _o_f _b_r_a_i_s_i_n_g _c_a_b_b_a_g_e _h_e_a_v_y _l_a_r_g_e _s_k_i_l_l_e_t _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r INGREDIENTS for salt marinade with herbs and spices, _m_a_r_i_n_a_d_e _s_e_`_c_h_e. For 3 lb pork. 3 tsp _s_a_l_t 1/2 tsp _f_r_e_s_h_l_y _g_r_o_u_n_d _p_e_p_p_e_r 1 tsp _g_r_o_u_n_d _t_h_y_m_e _o_r _s_a_g_e 1/2 tsp _g_r_o_u_n_d _b_a_y _l_e_a_f 1/4 tsp _a_l_l_s_p_i_c_e 2 _c_l_o_v_e_s _m_a_s_h_e_d _g_a_r_l_i_c (optional) 3 lb _b_o_n_e_l_e_s_s _r_o_a_s_t _o_f _p_o_r_k or _1 _i_n_c_h _t_h_i_c_k _p_o_r_k _c_h_o_p_s PPRROOCCEEDDUURREE (1) Marinate the pork. Mix all the ingredients of the marinade together. Rub them into the surface of the pork. Place in a covered bowl. Turn the meat several times. For a roast, marinate at least 6 hours, better for 24 hours. For chops, marinate at least 2 hours, better for 12 hours. If refriger- ate, increase time by one third. Before cooking, scrape off the marinade and dry the meat before browning. (2) Brown the pork in a skillet with 1/16 to 1/4 inch fat (good cooking oil or pork fat) over moderately high heat (@8). (3) After the cabbage has cooked for 3 hours for a pork roast for 3-3/4 to 4 hours for pork chops, place the pork in the casse- role buried in the cabbage and cook for the time remaining to 5 hours, so pork and cabbage finish at the same time. (4) Place the pork on the hot serving platter, drain the cabbage and arrange it around the pork. Correct the seasoning of the cooking liquid, degrease it, and pour it over the cabbage. NNOOTTEESS For recipes for braised cabbage see CABBAGE-RED-BRA, for red cabbage, and SAUERKRAUT-ALSA, for braised sauerkraut _a_` _l_'_a_l_s_a_c_i_e_n_n_e. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes for setting up the marinade and 30 minutes for browning the meat. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 128 PORK-CHP-ROBERT(M) Rupley Family Cookbook (8/24/99) PORK-CHP-ROBERT(M) PPOORRKK CCHHOOPPSS RROOBBEERRTT PORK-CHP-ROBERT - pork chops with robert sauce, pork chops saute'ed with onions, sauced with a reduction of the pan juices, white wine and _d_e_m_i_-_g_l_a_c_e, seasoned with sugar and mustard A classic saute' and sauce. From LAROU, page 754. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) _s_a_u_t_e_' _p_a_n_, large enough for the chops 4 _p_o_r_k _c_h_o_p_s_, trimmed of excess fat, and marinated with a dry rub 2 Tbsp _b_u_t_t_e_r 1 Tbsp _g_o_o_d _c_o_o_k_i_n_g _o_i_l 1/2 cup _o_n_i_o_n_s_, diced small 2 Tbsp _b_u_t_t_e_r 2 Tbsp _f_l_o_u_r 1 cup _w_h_i_t_e 1-1/2 cup _b_r_o_w_n _s_t_o_c_k 1 Tbsp _l_e_m_o_n _j_u_i_c_e 1 Tbsp _t_o_m_a_t_o _p_u_r_e_'_e 1/4 tsp _s_u_g_a_r 2 Tbsp _m_u_s_t_a_r_d _s_a_l_t_, _p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) Season the pork chops, e.g., with a dry rub containing thyme, bay leaf, allspice, garlic, rosemary, oregano, salt and pep- per. After marinating, scrape off the rub. (2) Over high heat, melt the butter and oil in the saute' pan, add the chops, and brown both sides. When browned, remove the chops to a 350 F oven and cook until done, about another 8 minutes for a thin chop and 15 minutes for a thick chop. Discard the cooking fat left in the pan. (3) Over medium-high heat, melt a fresh 2 Tbsp butter in the pan. Add the diced onions and saute' until golden. Add the flour and cook lightly for a roux. (4) Add the wine and reduce until nearly dry. (5) Add the stock and reduce until the sauce naps a spoon nicely. Instead of stock, one may add _g_l_a_c_e _d_e _v_i_a_n_d (aka Demi-Glace Gold) and a bit of water. (6) Add the lemon juice, tomato pure'e, sugar and mustard. Cook lightly to mix the flavors. Season with salt and pepper. (7) Return the chops to the pan to reheat them and coat them with the sauce. (8) When hot, plate and serve NNOOTTEESS Serve the chops perhaps with buttered noodles or potato, and with saute'ed mushrooms or grilled zucchini or asparagus. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: not difficult. _T_i_m_e_: 1 hour, but can be held at step 5, before the final seasoning. 2 Aug 2005 129 POTATO-BAKED(V) Rupley Family Cookbook (11/24/95) POTATO-BAKED(V) BBAAKKEEDD PPOOTTAATTOOEESS POTATO-BAKED - baked Idaho potatoes, baked sweet potatoes, or baked yams From JB, page 490; JOY, page 292; NYT, page 393. IINNGGRREEDDIIEENNTTSS ((11 sseerrvviinngg)) 1 _I_d_a_h_o _p_o_t_a_t_o_, _s_w_e_e_t _p_o_t_a_t_o_, or _y_a_m _b_u_t_t_e_r or _c_o_o_k_i_n_g _o_i_l PPRROOCCEEDDUURREE (1) Preheat oven to 425 F. (2) Thoroughly wash and scrub the potato. Cut a small 1/2 inch slit in `top' of potato, to let steam escape; for a sweet potato or yam, cut a small slice from each end. A very large potato may be cut in half. Grease lightly by painting with oil or butter. Bake for 40 minutes to 1 hour, or longer for a large potato (1-1/2 hours for a yam would be reasonable), until soft when tested with a fork. Bake longer for a crisp skin. To serve, split open the top or cut in half, and top with butter or other condiment. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: ? _T_i_m_e_: ? 2 Aug 2005 130 POTATO-GARLIC(V) Rupley Family Cookbook (10/23/95) POTATO-GARLIC(V) GGAARRLLIICC MMAASSHHEEDD PPOOTTAATTOOEESS POTATO-GARLIC - mashed potatoes beaten with garlic sauce and cream A long preparation, but very tasty. From JC, page 520 IINNGGRREEDDIIEENNTTSS ((66 ttoo 88 sseerrvviinnggss)) _s_m_a_l_l _s_a_u_c_e_p_a_n with boiling water, for blanching garlic cloves _3 _t_o _4 _c_u_p _h_e_a_v_y_, _c_o_v_e_r_e_d _s_a_u_c_e_p_a_n, for making the garlic sauce _s_m_a_l_l _s_a_u_c_e_p_a_n_, for boiling milk _l_a_r_g_e _s_a_u_c_e_p_a_n with boiling salted water, for boiling 2-1/2 lb potatoes _2_-_1_/_2 _q_t _e_n_a_m_e_l_e_d _s_a_u_c_e_p_a_n_, for drying and seasoning the potato pure'e _s_i_e_v_e _a_n_d _w_o_o_d_e_n _s_p_o_o_n or _e_l_e_c_t_r_i_c _b_l_e_n_d_e_r _p_o_t_a_t_o _r_i_c_e_r or _f_o_o_d _m_i_l_l _h_o_t _b_u_t_t_e_r_e_d _s_e_r_v_i_n_g _d_i_s_h 2 heads _g_a_r_l_i_c_, about 30 cloves 4 Tbsp _b_u_t_t_e_r 2 Tbsp _f_l_o_u_r 1 cup _b_o_i_l_i_n_g _m_i_l_k pinch _p_e_p_p_e_r 2-1/2 lb _b_a_k_i_n_g _p_o_t_a_t_o_e_s 4 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r _s_a_l_t _a_n_d _w_h_i_t_e _p_e_p_p_e_r 3 to 4 Tbsp _w_h_i_p_p_i_n_g _c_r_e_a_m 4 Tbsp _m_i_n_c_e_d _p_a_r_s_l_e_y PPRROOCCEEDDUURREE (1) Peel and quarter the potatoes. Drop in boiling salted water to cover, and boil until tender. Drain immediately. (2) Separate the garlic gloves, about 30. Drop into boiling water and boil 2 minutes. Drain. Peel. (3) Cook the garlic slowly (@3) with the butter in the covered saucepan for about 20 minutes, or until very tender but not browned. (4) While the garlic is cooking, put the milk on to boil. (5) Blend in the flour and stir over low heat (@3) until it froths with the butter for 2 minutes, without browning. Off heat, beat in the boiling milk and the seasonings. Boil, stirring, for 1 minute. Rub the sauce through a sieve or pure'e it in the electric blender. Simmer for 2 minutes or more. (6) Put the drained, cooked potatoes through a potato ricer or food mill. Place the hot pure'e in the 2-1/2-qt saucepan and beat with the wooden spatula or spoon for several minutes over moderate heat (@5) to evaporate moisture. As soon as the pure'e begins to form a film in the bottom of the pan, remove from heat. Beat in the butter a tablespoon at a time. Beat in salt and pepper to taste. (7) Shortly before serving, beat the hot garlic sauce vigorously into the hot potatoes. Beat in the cream by spoonfuls but do not thin out the pure'e too much. Beat in the parsley. Cor- rect the seasoning. Turn into the hot serving dish. NNOOTTEESS The garlic sauce and potato pure'e may be prepared ahead of time. They should be reheated over hot water before executing the final step 7. 2 Aug 2005 131 POTATO-GARLIC(V) Rupley Family Cookbook (10/23/95) POTATO-GARLIC(V) RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: complex sequence, but each step easy. _T_i_m_e_: ? 2 Aug 2005 132 POTATO-VEG-SAUT(M) Rupley Family Cookbook (5/20/99) POTATO-VEG-SAUT(M) SSAAUUTTEE''EEDD PPOOTTAATTOOEESS AANNDD VVEEGGEETTAABBLLEESS POTATO-VEG-SAUT - potatos, garlic, onions, and peppers, saute'ed with ham, topped with chopped tomatoes and bread crumbs Pan-roasted diced potatoes with aromatic vegetables, and with a topping of tomatoes and browned spiced bread crumbs. A way to use leftover potatoes, vegetables and meat. More for a lunch than dinner. No reference. IINNGGRREEDDIIEENNTTSS ((33--44 sseerrvviinnggss..)) _s_a_u_t_e_' _p_a_n 2 _p_o_t_a_t_o_e_s_, cooked and cold, diced medium or large 2 Tbsp _o_l_i_v_e _o_i_l 1/2 _r_e_d _b_e_l_l _p_e_p_p_e_r_, diced large 1/2 _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r_, diced large 1/2 _o_n_i_o_n_, diced medium 3 _c_l_o_v_e_s _g_a_r_l_i_c_, chopped 1/4 lb _h_a_m_, or more, diced medium _s_a_l_t_, _p_e_p_p_e_r_, to taste 2 _t_o_m_a_t_o_e_s_, diced small 1/2 cup _b_r_e_a_d _c_r_u_m_b_s_, or more, depending on the surface area of the pan _s_p_i_c_e_s_: 1/4 tsp _g_r_o_u_n_d _t_h_y_m_e_, 1/2 tsp _g_r_o_u_n_d _b_a_y_, 1 Tbsp _c_h_o_p_p_e_d _p_a_r_s_l_e_y _o_l_i_v_e _o_i_l_, to moisten PPRROOCCEEDDUURREE (1) Over high heat, saute' the diced potatoes in the olive oil until they are browned and lightly crusted. (2) While the potatoes are cooking, mix the bread crumbs, spices, and oil. (3) Add the other vegetables, garlic, and ham. Continue cooking until the vegetables have softened slightly but are still crisp. Season with salt and pepper to taste. (4) Spread the diced tomatoes over the saute', lower the heat, and cook briefly to warm them. (5) Spread the spiced bread crumbs over the saute' and brown under the broiler. Dribble a little olive oil about the dish. (6) Garnish with chopped parsley and serve. NNOOTTEESS Since this is essentially a leftovers dish, one might vary the selec- tion of vegetables, of meat, etc. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. 2 Aug 2005 133 QUICHE-LORRAINE(A) Rupley Family Cookbook (10/28/95) QUICHE-LORRAINE(A) QQUUIICCHHEE LLOORRRRAAIINNEE QUICHE-LORRAINE - _q_u_i_c_h_e _l_o_r_r_a_i_n_e, cream and bacon quiche Elegant as hot appetizer or as cold snack. From JC, page 147; NYT, page 27; JB, page 76-77; LAROU, page 797; DIAT, page 505; GOURM1, page 141. IINNGGRREEDDIIEENNTTSS ((44 ttoo 66 sseerrvviinnggss)) _e_l_e_c_t_r_i_c _m_i_x_e_r with wire whip head and mixing bowl _s_m_a_l_l _s_a_u_c_e _p_a_n_, to blanch bacon in 1 qt water _s_m_a_l_l _s_k_i_l_l_e_t_, for browning bacon _b_a_k_i_n_g _s_h_e_e_t _8 _t_o _1_0 _i_n_c_h _p_a_r_t_i_a_l_l_y _b_a_k_e_d _p_a_s_t_r_y _s_h_e_l_l _(_s_e_e _r_e_c_i_p_e _P_A_S_T_R_Y_- _S_H_E_L_L_) 3 to 4 oz _b_a_c_o_n_, 6 strips, cut into pieces 1/4 inch wide by 1 inch _g_o_o_d _c_o_o_k_i_n_g _o_i_l 4 _e_g_g_s or 2 eggs and 2 yolks 2 cups _w_h_i_p_p_i_n_g _c_r_e_a_m or 1 cup each _c_r_e_a_m and _m_i_l_k 1/2 tsp _s_a_l_t 1 Tbsp _f_l_o_u_r pinch _p_e_p_p_e_r pinch _n_u_t_m_e_g 1 Tbsp _f_l_o_u_r 2 to 4 oz _S_w_i_s_s _c_h_e_e_s_e_, sliced or grated (1/2 to 1 cup); optional 1-1/2 Tbsp _b_u_t_t_e_r_, cut into peanut-sized dots PPRROOCCEEDDUURREE (1) Preheat oven to 375 F. (2) Cut the bacon into _l_a_r_d_o_n_s and simmer in 1 quart water for 5 minutes. Dry on paper towels. (3) Brown bacon lightly in a skillet (@3-4) Drain bacon on paper towels to remove as much grease as possible. Press bacon as a layer into bottom of partially baked pastry shell. Optionally, sprinkle the grated cheese or arrange the slices of cheese over the bacon on the bottom of the shell, or mix grated cheese into the liquid mixture of the next step. (4) Add eggs, milk, and seasonings to mixing bowl and beat (KAW @2) for 1 minute. (5) Pour liquid mixture into pastry shell. Distribute dots of butter on top. Set in upper third of preheated oven (375 F). Bake for 25 to 30 minutes, or until _q_u_i_c_h_e has puffed and browned, and until a knife inserted comes out clean. NNOOTTEESS Some recipes do not prebake the pastry shell, but line a mold or pie plate with tart pastry dough, and otherwise prepare and fill as above and bake 5 to 10 minutes longer (DIAT, GOURM1, LAROU). Painting the shell with an egg or egg yolk beaten with a tablespoon of water (_d_o_r_u_r_e) may give a more elegant look. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. 2 Aug 2005 134 QUICHE-NICOISE(A) Rupley Family Cookbook (11/25/95) QUICHE-NICOISE(A) QQUUIICCHHEE AA`` LLAA TTOOMMAATTEE,, NNII,,CCOOIISSEE QUICHE-NICOISE - _q_u_i_c_h_e _a_` _l_a _t_o_m_a_t_e_, _n_i_,_c_o_i_s_e, fresh tomato quiche with anchovies and olives From JC. page 148. IINNGGRREEDDIIEENNTTSS ((44 ttoo 66 sseerrvviinnggss)) _m_e_d_i_u_m _s_k_i_l_l_e_t_, for cooking onions, tomatoes, and seasonings _e_l_e_c_t_r_i_c _m_i_x_e_r_, with flat beater head and with mixing bowl _b_a_k_i_n_g _s_h_e_e_t _8 _t_o _1_0 _i_n_c_h _p_a_r_t_i_a_l_l_y _b_a_k_e_d _p_a_s_t_r_y _s_h_e_l_l _(_s_e_e _r_e_c_i_p_e _P_A_S_T_R_Y_- _S_H_E_L_L_) 1/4 cup _m_i_n_c_e_d _o_n_i_o_n_s 2 Tbsp _o_l_i_v_e _o_i_l 2 lb _f_i_r_m_, _r_i_p_e_, _r_e_d _t_o_m_a_t_o_e_s_. peeled, seeded and juiced, then roughly chopped 1 _l_a_r_g_e _c_l_o_v_e _g_a_r_l_i_c_, mashed 1/2 tsp _o_r_e_g_a_n_o_, _b_a_s_i_l_, or _t_h_y_m_e 1/2 tsp _s_a_l_t (perhaps omit, in view of the salt from the anchovies) 1/8 tsp _p_e_p_p_e_r 1 _e_g_g 3 _e_g_g _y_o_l_k_s 8 _c_h_o_p_p_e_d _a_n_c_h_o_v_y _f_i_l_e_t_s 3 Tbsp _o_l_i_v_e _o_i_l_, including oil from anchovy can 3 Tbsp _t_o_m_a_t_o _p_a_s_t_e 3 Tbsp _c_h_o_p_p_e_d _p_a_r_s_l_e_y 1 tsp _p_a_p_r_i_k_a pinch _c_a_y_e_n_n_e _p_e_p_p_e_r 12 _p_i_t_t_e_d _b_l_a_c_k _o_l_i_v_e_s_, dry Mediterranean type, sliced in half 1/4 cup _g_r_a_t_e_d _P_a_r_m_e_s_a_n or _S_w_i_s_s _c_h_e_e_s_e 1 Tbsp _o_l_i_v_e _o_i_l PPRROOCCEEDDUURREE (1) Preheat oven to 375 F. (2) Cook the onions slowly in the olive oil for 5 minutes or so, until tender but not browned. (3) Peel, seed and juice the tomatoes: blanch for 10 seconds exactly, cut out the stem, then easily peel; halve crosswise, squeeze out the juice and seeds, with vigorous shaking. Chop roughly. Stir into skillet with the onions and olive oil. Add the garlic, herbs, and seasonings. Cover skillet and cook for 5 minutes over low heat (@3). Uncover. Raise heat (@5?) and cook for 5 minutes or so more, shaking the pan occasionally, to evaporate the juice almost entirely. This may take 20 minutes. Allow to cool slightly, or if in a hurry, since this is the rate-limiting step, set skillet over a layer of ice cubes. (4) With the electric mixer (KAB@4 for 2 minutes) beat the egg and egg yolks for 2 minutes. Then add the chopped anchovies, oil, herbs and seasonings and continue beating (KAB@4) for 1 minute. (5) Gradually fold in (KAB@stir) the cooked tomato mixture. Check seasoning. (6) Spread tomato-egg mixture in pastry shell. Place olives over the top in a decorative design. Spread on the cheese. Drib- ble the tablespoon of oil over it. (7) Bake in upper third of preheated oven at 375 F for 25 to 30 minutes, or until the _q_u_i_c_h_e has puffed and browned on top. Remove from oven and slip onto serving dish. NNOOTTEESS Odd flavor, perhaps from the heavy dose of anchovies. Salty. Best use as an hors d'oeuvre, in very small servings with cocktails. 2 Aug 2005 135 QUICHE-NICOISE(A) Rupley Family Cookbook (11/25/95) QUICHE-NICOISE(A) RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: not uncomplicated, with more operations than for standard quiche, but each step easy. _T_i_m_e_: 45 minutes. 2 Aug 2005 136 RICE-CHICKEN(M) Rupley Family Cookbook (9/8/97) RICE-CHICKEN(M) AARRRROOZZ CCOONN PPOOLLLLOO RICE-CHICKEN - chicken with rice, a Latin-American pilaf of chicken, various vegetables, tomatoes, olives and spices A classic Latin-American dish. From PF, page 27. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66)) 6 qt _c_a_s_s_e_r_o_l_e 12 inch _s_k_i_l_l_e_t_, for browning chicken and saute'ing rice 3-1/2 lb _c_h_i_c_k_e_n_, cut into 10-12 serving pieces; breast meat only works well _s_a_l_t _a_n_d _p_e_p_p_e_r_, to taste 2 tsp _g_r_o_u_n_d _c_u_m_i_n 1 tsp _g_r_o_u_n_d _o_r_e_g_a_n_o _f_l_o_u_r optional 2 Tbsp _o_l_i_v_e _o_i_l_, more as needed 1/2 cup _o_n_i_o_n_s_, finely chopped 1 Tbsp _g_a_r_l_i_c_, finely chopped 1 large _g_r_e_e_n _p_e_p_p_e_r_, cored, seeded, and cut into 1-inch pieces 1/4 lb _s_m_o_k_e_d _h_a_m_, in 1/4-inch cubes 1-1/2 cups _c_a_n_n_e_d _c_r_u_s_h_e_d _t_o_m_a_t_o_e_s 4 _r_i_p_e _p_l_u_m _t_o_m_a_t_o_e_s_, peeled, cut into small cubes; or 3 regu- lar tomatoes, peeled, about 2-1/2 cups 1/2 tsp _s_a_f_f_r_o_n _t_h_r_e_a_d_s 1 _b_a_y _l_e_a_f 3 cups _c_h_i_c_k_e_n _b_r_o_t_h 3 cups _r_i_c_e 1 Tbsp _c_a_p_e_r_s_, drained 12 _g_r_e_e_n _o_l_i_v_e_s_, stuffed with pimientos 10-oz pkg _f_r_o_z_e_n _p_e_a_s_, thawed 1/2 cup _P_a_r_m_e_s_a_n _c_h_e_e_s_e_, grated 6-1/2 oz _f_a_n_c_y _p_i_m_i_e_n_t_o_s_, canned, cut into 8 long strips 6 oz _s_h_e_r_r_y 4 Tbsp _f_r_e_s_h _c_o_r_i_a_n_d_e_r_, freshly chopped PPRROOCCEEDDUURREE (1) Pre-heat oven to 375 F. (2) Prepare chicken pieces and season them. (3) Saute' the chicken in the skillet over medium-high heat (@6-7) in the olive oil. Optionally, dredge with flour just before the saute'. Reserve the chicken. If necessary, clean the skillet. (4) In the casserole, with olive oil, saute' the onion, garlic, green pepper and ham at medium heat (@6), until the vegeta- bles are wilted. (5) In the skillet, saute' the rice in olive oil, at medium heat (@6). The rice grains will first turn translucent, then a milky white when done. (6) While saute'ing the rice, add to the casserole the canned crushed tomatoes, the tomato cubes, the spices, and the chicken broth. Bring to the boil, scraping the bottom fre- quently to prevent burning. (7) When the rice is done, add to the casserole, mix thoroughly. Add the capers, olives, and chicken, and stir again. Bring to the simmer on the stove. Cover the casserole, place in the oven. Bake for 20 minutes, or longer if needed for the liquid to be completely absorbed by the rice. Do not lift 2 Aug 2005 137 RICE-CHICKEN(M) Rupley Family Cookbook (9/8/97) RICE-CHICKEN(M) the cover until after 20 minutes baking. (8) Uncover and stir in the peas and Parmesan cheese. Arrange the pimiento strips on top. Bake 5' in the oven. Option- ally, reserve the cheese to be passed at the table, if there are guests with cheese allergy. (9) Uncover and remove the bay leaf or leaves. Sprinkle the sherry over the dish, sprinkle the chopped coriander over the top, and serve. NNOOTTEESS The rice must be in proper proportion to the liquid. It may be appro- priate to add more than 3 cups rice, or less than 3 cups chicken broth. Do not forget the sherry - it really does matter. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: complicated, but not difficult. _T_i_m_e_: 2 hours preparation, 40 minutes to saute' chicken, vegetables, and rice; 40 minutes to bake and add final ingredients and garnishes. 2 Aug 2005 138 RICE-FRIED(M) Rupley Family Cookbook (9/8/97) RICE-FRIED(M) FFRRIIEEDD RRIICCEE RICE-FRIED - fried rice, with meat, onions, peas, nuts and garnishes Can be a main course. Modified from Sunset Chinese Cookbook, Lane, Menlo Park, 1979, page 80. See also JB, page 199; FF, page 318; NYT, page 319. IINNGGRREEDDIIEENNTTSS ((44--66 sseerrvviinnggss)) 3 qt _c_a_s_s_e_r_o_l_e 12 inch _s_k_i_l_l_e_t 6 inch _s_k_i_l_l_e_t_, _b_o_w_l_, to hold the rice 4 cups _c_o_o_k_e_d _r_i_c_e 2 Tbsp _g_o_o_d _c_o_o_k_i_n_g _o_i_l 2 cloves _g_a_r_l_i_c_, finely chopped 1 cup _c_o_o_k_e_d _h_a_m_, _c_h_i_c_k_e_n_, _b_a_r_b_e_c_u_e_d _p_o_r_k_, _s_h_r_i_m_p_,, or other left- over meat 1/2 cup _g_r_e_e_n _p_e_a_s_, thawed frozen 1 bunch _g_r_e_e_n _o_n_i_o_n_s_, thinly sliced, or 1/2 cup _o_n_i_o_n, small dice 1/2 cup _c_a_s_h_e_w_s_, _s_l_i_c_e_d _a_l_m_o_n_d_s_, or _p_i_n_~_a_o_n _n_u_t_s, lightly toasted 1 Tbsp _g_o_o_d _c_o_o_k_i_n_g _o_i_l 3 _e_g_g_s _s_a_l_t _a_n_d _p_e_p_p_e_r 1 Tbsp _g_o_o_d _c_o_o_k_i_n_g _o_i_l _s_a_l_t_, to taste 1 Tbsp _g_r_a_t_e_d _l_e_m_o_n _r_i_n_d 1 Tbsp _p_a_r_s_l_e_y_, chopped PPRROOCCEEDDUURREE (1) Rub the cooked rice with wet hands, so the grains are well separated. (2) In the large skillet over medium-high heat (@7), heat the oil, add the garlic and cook 30 seconds, add the ham or other meat, the vegetables and the nuts. Stir-fry until heated through, about 3 minutes. Take off heat and reserve. (3) In the small skillet over medium heat (@6), heat the oil. Beat the eggs. When the oil is hot, add the eggs, stir until curds begin to form, then cook until curds are firm. Take off heat and let pancake set. When cool, slice pancake into 1/3 x 1-inch lengths, and reserve. (4) In the casserole over medium-high heat (@7), heat the oil for the rice. When the oil is hot, add the rice, and stir-fry until heated through (perhaps some burning on the pan bot- tom). (5) Add to the casserole the ham, vegetables and nuts, from the large skillet. Mix with the rice. Add the pieces of egg pancake. Season with salt to taste. Add the grated lemon rind. Mix. Sprinkle the chopped parsley on top. Serve, with soy sauce to be passed at the table. NNOOTTEESS Proportions can be varied, especially of the meat. The _s_a_u_t_f_P _m_a_y _b_e _d_o_n_e _i_n _t_h_e _c_a_s_s_e_r_o_l_e_, _a_n_d _t_h_e _r_i_c_e _a_d_d_e_d _t_o _i_t_. The meat may be added with the rice, if one does not want to _s_a_u_t_f_P _i_t_. Other vegetables may be used in the saute': 1/2 lb _m_u_s_h_r_o_o_m_s_, sliced 1 _r_e_d or _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r_, small dice 1 stalk _c_e_l_e_r_y_, small dice 2 Aug 2005 139 RICE-FRIED(M) Rupley Family Cookbook (9/8/97) RICE-FRIED(M) 1/2 cup _w_a_t_e_r _c_h_e_s_t_n_u_t_s_, canned 1/2 cup _c_h_i_n_e_s_e _c_a_b_b_a_g_e_, canned or at the final addition with the cooked egg: _g_r_e_e_n _c_h_i_l_e_, canned, diced _f_r_e_s_h _t_o_m_a_t_o_e_s_, diced small RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: complex but straightforward. _T_i_m_e_: 1 hour preparation, 1/2 hour cooking. 2 Aug 2005 140 RICE-INDIAN(V) Rupley Family Cookbook (2/19/99) RICE-INDIAN(V) RRIICCEE IINNDDIIAANN SSTTYYLLEE RICE-INDIAN - rice Indian style, _r_i_z _a_` _l_'_i_n_d_i_e_n_n_e Serve with curry. From DIAT, page 463; OLIVER, page 659. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) _s_t_o_c_k _p_o_t _c_o_l_a_n_d_e_r _b_a_k_i_n_g _t_r_a_y _n_a_p_k_i_n or _k_i_t_c_h_e_n _t_o_w_e_l 1 cup _r_i_c_e_, washed thoroughly _s_a_l_t_e_d _b_o_i_l_i_n_g _w_a_t_e_r_, large volume PPRROOCCEEDDUURREE (1) Sprinkle the washed rice into the boiling water, cook for 15 minutes, stirring occasionally, drain in a colander, rinse with cold water. (2) Spread a napkin or kitchen towel on the tray, put rice on it, and wrap up. Cook in a preheated 350 F oven for 15 minutes. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: ? _T_i_m_e_: ? 2 Aug 2005 141 RICE-RISOTTO(V) Rupley Family Cookbook (10/22/95) RICE-RISOTTO(V) RRIISSOOTTTTOO -- BBRRAAIISSEEDD RRIICCEE RICE-RISOTTO - saute'ed rice with vegetables, braised in seasoned liquid; risotto; pilaf; _a_r_r_o_z _g_u_a_t_e_m_a_l_t_e_c_o Easy and good. A generally useful dish. It goes with nearly anything, but especially chicken and fish because of its mild but contrasting flavor. Not an Italian risotto. More of a pilaf. From JC, page 532, with optional modification for _a_r_r_o_z _g_u_a_t_e_m_a_l_t_e_c_o from rec.food.recipes posting by goodrich@raisinets.den.mmc.com (Maggie Goodrich), 8 Feb 1995. See also DIAT, page 461ff. IINNGGRREEDDIIEENNTTSS ((66 sseerrvviinnggss)) _6 _c_u_p _f_i_r_e_p_r_o_o_f _c_a_s_s_e_r_o_l_e_, about 8-inch diameter with tight- fitting cover _s_a_u_t_e_' _p_a_n_, for the vegetables _s_a_u_c_e _p_a_n_, for boiling the stock 1/4 cup _f_i_n_e_l_y _m_i_n_c_e_d _o_n_i_o_n_s 3/4 cup _v_a_r_i_o_u_s _m_i_n_c_e_d _v_e_g_e_t_a_b_l_e_s_: carrots, celery, red peppers, peas, etc.; OPTIONAL 4 Tbsp _b_u_t_t_e_r 1-1/2 cups _c_l_e_a_n_, _u_n_w_a_s_h_e_d _r_a_w _r_i_c_e 3 cups _b_o_i_l_i_n_g _l_i_q_u_i_d_, _c_h_o_i_c_e _d_e_p_e_n_d_i_n_g _o_n _u_s_e _f_o_r _r_i_s_o_t_t_o: chicken stock or canned chicken broth brown stock or canned beef bouillon and water mushroom broth and water white wine fish stock white wine or white vermouth and water water only _s_a_l_t _a_n_d _p_e_p_p_e_r _s_m_a_l_l _h_e_r_b _b_o_u_q_u_e_t_: 2 parsley sprigs (or 1 Tbsp chopped pars- ley), 1/3 bay leaf (or 1/2 tsp ground), 1/8 tsp thyme PPRROOCCEEDDUURREE (1) Preheat oven to 375 F. (2) Put the liquid on to boil. (3) Cook the onions, and optionally the other vegetables, in a small amount of butter (1 Tbsp) slowly (@5) in the saute' pan for about 5 minutes until tender but not browned. For _a_r_r_o_z _g_u_a_t_e_m_a_l_t_e_c_o, do not cook but add onions and vegetables uncooked to rice and stock (in step 5). (4) In the casserole, saute' the rice in about 3 Tbsp butter and stir over moderate heat (@5) for several minutes, not letting the rice brown. The grains will first become translucent, then will gradually turn a milky color. (5) As soon as the rice looks milky, pour in the boiling liquid. Add the saute'ed onions (and vegetables). Add the herb bou- quet. Add salt and pepper to taste. More salt is needed if the cooking liquid is wine or wine and water, than if it is stock or canned bouillon. Bring to the simmer, stir once, cover the casserole. (6) Set casserole in lower third of preheated oven. As soon as the liquid maintains itself at a very slow boil, reduce heat to 300-325 F (325 F too high). The boil should be regulated so the liquid has been absorbed by the rice in 18-20 minutes. Do not touch the rice for a total of 18 minutes. Then uncover. Tilt the casserole and lift rice with a fork to see if all liquid at bottom of casserole has evaporated. If not, return to oven for 2 to 3 minutes more. Then remove the casserole from the oven. If you wish the rice to be slightly _a_l _d_e_n_t_e, uncover it. If you wish it to become a little more tender, leave it covered for 20 minutes more. (7) Discard herb bouquet. Fluff the rice with a fork and correct seasoning. If not to be used immediately, keep warm over 2 Aug 2005 142 RICE-RISOTTO(V) Rupley Family Cookbook (10/22/95) RICE-RISOTTO(V) boiling water, or reheat over boiling water. NNOOTTEESS Dish goes well with most anything. Good flavor but does not dominate fish or chicken. For the _a_r_r_o_z _g_u_a_t_e_m_a_l_t_e_c_o, use chicken stock as the liquid, and do not saute' the onions and other vegetables, but add them uncooked to the rice and stock. This is not an Italian risotto. A pilaf, perhaps. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: touchy in saute'ing of rice. _T_i_m_e_: 10 minutes preparation time, plus 10 minutes close attention to saute'ing, plus 20 to 40 min- utes unattended cooking and standing time. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 143 RICE-THAI(V) Rupley Family Cookbook (2/7/99) RICE-THAI(V) TTHHAAII--SSTTYYLLEE RRIISSOOTTTTOO RICE-THAI - Thai-style risotto, rice cooked in a steamer with chicken stock, garlic, ginger and hot peppers Excellent. Can be spicy hot, depending on choice of peppers. From Makan Time web site, about Singapore, under Thai cooking: http://www.sintercom.org/makan/; the source references Muoi Khuntilanont. IINNGGRREEDDIIEENNTTSS ((aabboouutt 77 ccuuppss rriiccee)) _e_l_e_c_t_r_i_c _r_i_c_e _c_o_o_k_e_r _s_a_u_t_e_' _p_a_n 4 cups _j_a_s_m_i_n_e _r_i_c_e_, Thai style ca. 4 cups _g_o_o_d _c_h_i_c_k_e_n _s_t_o_c_k_, enough to make up the volume needed for cooking the rice 2 Tbsp _g_a_r_l_i_c_, 4 large cloves, finely chopped 2 Tbsp _g_r_o_u_n_d _g_i_n_g_e_r or 1/4 cup _f_r_e_s_h _g_i_n_g_e_r, finely chopped 2 Tbsp _s_h_a_l_l_o_t_s (2 shallots) or _p_u_r_p_l_e _o_n_i_o_n, finely chopped 2 Tbsp _r_e_d _p_r_i_k _k_i _n_u (birdseye or dynamite chilis), finely diced 2 Tbsp _g_r_e_e_n _p_r_i_k _k_i _n_u_, finely diced 1 Tbsp _c_o_o_k_i_n_g _o_i_l _s_a_l_t to taste, especially if the chicken stock is not salty; OPTIONAL _f_r_e_s_h_l_y _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r to taste; OPTIONAL pinch _s_a_f_f_r_o_n or _t_u_m_e_r_i_c, for yellow color; OPTIONAL PPRROOCCEEDDUURREE (1) Wash the rice, drain it, and put it in the cooker. (2) Stir fry the other ingredients (except the chicken stock, of course) on high heat (@10). You may want to increase the amounts of pepper and onion/shallot. (3) Add the stir fry to the cooker, add the stock to the mark appropriate for the rice, add the saffron or tumeric if you want to color the rice yellow, salt and pepper to taste, and turn on the cooker. (4) After cooking complete, let stand a few minutes, fluff up, and serve. NNOOTTEESS If hot red peppers are not available, use red bell pepper for the color, and Jalapen~ao or serrano for the green. For a cooler dish, use a red bell and an anaheim for the green. Think about adding more pepper and onion/shallot. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. 2 Aug 2005 144 RICE-VIETNAMESE(V) Rupley Family Cookbook (8/24/99) RICE-VIETNAMESE(V) VVIIEETTMMAAMMEESSEE FFRRIIEEDD RRIICCEE RICE-VIETNAMESE - vietnamese fried rice, rice cooked in broth, then fried with garlic and onion, finished with soy sauce and sugar, and garnished with green onions and omelet; diced or sliced meat may be added Possibly the best of the fried rice recipes. Simple, tasty, and adapt- able. From Makan Time web site, about Singapore, under Vietnamese cooking: http://www.sintercom.org/makan/; the source references Sam Waring. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44--66)) _l_a_r_g_e _s_a_u_t_e_' _p_a_n_, 12 inch or large enough to hold the rice _s_m_a_l_l _s_a_u_t_e_' _p_a_n_, for making the omelets 3 cups _r_i_c_e_, preferably Thai; optionally washed 3 cups _c_h_i_c_k_e_n _b_r_o_t_h_, or the amount required by the rice cooker 3 _e_g_g_s_, lightly beaten 3 _s_c_a_l_l_i_o_n_s or _g_r_e_e_n _o_n_i_o_n_s_, thinly sliced 1/2 _m_e_d_i_u_m _o_n_i_o_n_, diced small 3 cloves _g_a_r_l_i_c_, finely minced 2 Tbsp _g_o_o_d _c_o_o_k_i_n_g _o_i_l 2 Tbsp _s_o_y _s_a_u_c_e 1 Tbsp _s_u_g_a_r 3 _g_r_e_e_n _o_n_i_o_n_s_, sliced on the bias in 1" sections OPTIONAL: 1/2 _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r_, diced small 1/2 _r_e_d _b_e_l_l _p_e_p_p_e_r_, diced small OPTONAL: 1-1/2 cup _m_e_a_t _(_c_h_i_c_k_e_n_, _p_o_r_k_, _h_a_m_)_, diced medium PPRROOCCEEDDUURREE (1) Cook the rice in the chicken broth. Let it cool, preferably bringing it to refrigerator temperature. Separate the grains by massaging the rice between one's hands. It is easier to effect the separation when the rice is cold. It can be done without mess by having the rice in a plastic storage bag, (2) Mix the thinly-sliced scallions with the lightly-beaten eggs. Make thin omelets, using the small fry pan and about 1/3 of the egg-scallion mixture at a time. Turn the omelet out flat on a board, and when slightly cooled, roll each one up like a jellyroll. Slice them across thinly, and reserve for the garnish. (3) Add the 2 Tbsp oil to the large saute' pan, over high heat. Add the garlic and onion, and optionally the diced peppers. Cook briefly until the onion is translucent and the vegeta- bles have softened. (4) Add the cold cooked rice, and mix continously until the rice is hot. Optionally, add the diced or sliced meat at this step. (5) Mix the sugar with the soy sauce. Stir the mixture into the rice and vegetables. (6) Turn out into a serving bowl, and garnish with the reserved sliced omelet and the green onion sections. Serve immedi- ately, with additional soy sauce on the table. NNOOTTEESS If one has little time, omit the omelet garnish. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: rice, 10 minutes plus unattended cooking and cooling time; omelets, 30 minutes; final saute', 15 minutes preparation and 10 minutes cooking. 2 Aug 2005 145 SALAD-SALMON(SL) Rupley Family Cookbook (2/9/99) SALAD-SALMON(SL) SSAALLMMOONN SSAALLAADD SALAD-SALMON - salmon salad, with cucumbers, celery, onions and capers, bound with mayonnaise Good dish for use of leftover salmon or chicken. Can be used to stuff tomatoes, etc. From JBAM, page 66. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 2 cups _f_l_a_k_e_d _c_o_l_d _s_a_l_m_o_n_, poached or otherwise prepared; or chicken 1 cup _c_u_c_u_m_b_e_r_s_, peeled, seeded, and sliced 1/2 cup _c_e_l_e_r_y_, finely cut 1/2 cup _g_r_e_e_n _o_n_i_o_n_s_, finely cut 1 tsp _c_a_p_e_r_s 1/4 cup _e_a_c_h of _o_n_i_o_n_s_, _r_e_d _p_e_p_p_e_r_, _a_n_a_h_e_i_m _p_e_p_p_e_r_, or a selection of these; optional _s_a_l_t_, _p_e_p_p_e_r to taste ca 1 cup _m_a_y_o_n_n_a_i_s_e_, the least amount needed to bind _g_r_e_e_n_s_, to arrange on salad plate _j_u_i_c_e _1_/_2 _l_e_m_o_n _m_a_y_o_n_n_a_i_s_e_, additional; as garnish _h_a_r_d_-_b_o_i_l_e_d _e_g_g_s_, sliced; as garnish _r_i_p_e _o_l_i_v_e_s_, halved and sliced; as garnish PPRROOCCEEDDUURREE (1) Toss ingredients well with the mayonnaise. (2) Arrange salad on individual plates or on serving plate with greens. Sprinkle with lemon juice. Top with more mayon- naise. Garnish with egg and olive slices. NNOOTTEESS Works well wtih chicken. Use as filling for tomatoes. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. 2 Aug 2005 146 SALMON-BAKE-WIN(M) Rupley Family Cookbook (10/23/95) SALMON-BAKE-WIN(M) SSAALLMMOONN BBAAKKEEDD IINN WWIINNEE SALMON-BAKE-WIN - salmon or other fish covered with seasoned bread crumbs, baked in wine From NYT, 242. IINNGGRREEDDIIEENNTTSS ((33 sseerrvviinnggss)) _b_u_t_t_e_r_e_d _b_a_k_i_n_g _d_i_s_h_, large enough to hold the steaks _m_i_x_i_n_g _b_o_w_l_, for the seasonings _s_m_a_l_l _s_k_i_l_l_e_t_, for tossing bread crumbs in butter _h_o_t _s_e_r_v_i_n_g _p_l_a_t_e 2 Tbsp _c_h_o_p_p_e_d _r_e_d _p_e_p_p_e_r 2 Tbsp _c_h_o_p_p_e_d _o_n_i_o_n 3/4 cup _s_l_i_c_e_d _m_u_s_h_r_o_o_m_s 2 Tbsp _b_r_e_a_d _c_r_u_m_b_s 1 Tbsp _b_u_t_t_e_r 1/2 tsp _s_a_l_t _f_r_e_s_h_l_y _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r_, to taste 3 _s_a_l_m_o_n _s_t_e_a_k_s_, about 1-1/2 lb 1 cup _c_h_i_c_k_e_n _s_t_o_c_k or _c_a_n_n_e_d _c_h_i_c_k_e_n _b_o_u_i_l_l_o_n 1/4 cup _d_r_y _r_e_d or _w_h_i_t_e _w_i_n_e PPRROOCCEEDDUURREE (1) Preheat oven to moderate (375 F). (2) Heat the tablespoon of butter in a skillet, add the bread crumbs, and toss. Mix the buttered bread crumbs, the red pepper, onions and mushrooms, and the salt and pepper. Cor- rect seasoning. (3) Place the fish in the buttered baking dish. Spread the sea- sonings over the fish. Pour the stock or bouillon and the wine around the fish. (4) Bake uncovered 25 to 35 minutes, basting occasionally with the wine and broth mixture. (5) Transfer fish to hot serving plate. Optionally, keep the fish hot in a warming oven while, with the cooking liquid as the stock, preparing a white sauce, such as a medium thick- ness _s_a_u_c_e _c_r_e_`_m_e or _s_a_u_c_e _s_u_p_r_e_^_m_e (see recipe SAUCE-WHITE) NNOOTTEESS This recipe should be useful for most any fish. The NYT cookbook is for pompano, split. If the cooking liquid is to be made into a white sauce, optionally add before poaching, about the fish, the ingredients for making substitute white chicken stock (finely chopped carrots, onions and celery, and an herb bouquet; see recipe SAUCE-STOCK-SUB). RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 147 SALMON-BAKED(M) Rupley Family Cookbook (2/19/99) SALMON-BAKED(M) BBAAKKEEDD SSAALLMMOONN SALMON-BAKED - salmon baked with tomatoes, onions, spices, bread crumbs and oil Verly quick and tasty. The flavors meld well. Although the onions dominate, the salmon taste yet manages to come through. From http://www.geocities.com/Yosemite/9758/osal01.htm. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) _s_h_a_l_l_o_w _b_a_k_i_n_g _d_i_s_h 1.6 lb _s_a_l_m_o_n _f_i_l_e_t_, skin on 2 cloves _g_a_r_l_i_c_, chopped 1 tsp _d_r_i_e_d _o_r_e_g_a_n_o _s_a_l_t_, _p_e_p_p_e_r to taste 1 _t_o_m_a_t_o_, thinly sliced 1 _s_m_a_l_l _o_n_i_o_n_, thinly sliced 2 Tbsp _p_a_r_s_l_e_y_, chopped 1/4 cup _d_r_i_e_d _b_r_e_a_d _c_r_u_m_b_s 1 Tbsp _o_l_i_v_e _o_i_l PPRROOCCEEDDUURREE (1) Heat the oven to 450 F. (2) Oil the baking dish. Place the salmon filet in the dish, skin side down. Sprinkle with the oregano and garlic, and season well with salt and pepper. Layer with tomato slices, then with onion slices. Sprinkle heavily with chopped pars- ley. Mix bread crumbs with the oil, and sprinkled on top of the dish. (3) Bake at 450 F for 15 to 25 minutes, or until the fish flakes easily. Serve with white rice or a pilaf. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, about the same to cook. 2 Aug 2005 148 SALMON-BROILED(M) Rupley Family Cookbook (10/23/95) SALMON-BROILED(M) BBRROOIILLEEDD SSAALLMMOONN SALMON-BROILED - broiled salmon with parsley butter From NYT, page 245. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) _p_r_e_h_e_a_t_e_d _b_r_o_i_l_e_r _p_a_n _a_n_d _r_a_c_k _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r _g_o_o_d _c_o_o_k_i_n_g _o_i_l 4 _s_a_l_m_o_n _s_t_e_a_k_s_, or about 2 lb 1 tsp _s_a_l_t 1/4 tsp _f_r_e_s_h_l_y _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 1/2 cup _m_e_l_t_e_d _b_u_t_t_e_r _f_i_n_e_l_y _c_h_o_p_p_e_d _p_a_r_s_l_e_y _l_e_m_o_n _s_l_i_c_e_s PPRROOCCEEDDUURREE (1) Sprinkle both sides of each steak with salt and pepper and let stand for about ten minutes to absorb the salt. (2) Arrange broiler rack so top of steaks will be 2 inches from heating element. Preheat the broiler and the broiler rack. (3) Brush rack with cooking oil. Put steaks on rack. Brush steaks with about 2 tablespoons of the butter. Broil 3 to 5 minutes. Turn steaks, brush with 2 tablespoons of butter, and broil 3 to 5 minutes. (4) Transfer steaks to hot serving platter. Decorate with the minced parsley. Pour the remaining hot butter over the steaks. Garnish with lemon slices, optionally dipped in minced parsley. NNOOTTEESS If the butter burns in the broiler, substitute with olive oil or good cooking oil. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes. 2 Aug 2005 149 SALMON-CLAUDE-P(M) Rupley Family Cookbook (5/19/99) SALMON-CLAUDE-P(M) SSAALLMMOONN CCLLAAUUDDEE PPOOSSTTEELL SALMON-CLAUDE-P - _s_a_u_m_o_n _C_l_a_u_d_e _P_o_s_t_e_l, salmon covered with a slice of smoked salmon, saute'ed, and served with a _b_e_u_r_r_e _b_l_a_n_c sauce of shallots, sherry, cream and butter Claude Postel is a Montreal chef, with an eponymously-named restaurant. From web site of "recettes de saumon d'atlantique": http://www.geoci- ties.com/Yosemite/9758/saumon.htm. Also shrimp, caviar, and mussel recipes, in French or English. The several hundred recipes were col- lected by Gilles Bernatchez, of the Gaspe', Quebec. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) _s_a_u_t_e_' _p_a_n _w_i_t_h _c_o_v_e_r _s_a_u_c_e _p_a_n 4 _s_h_a_l_l_o_t_s_, chopped 1 glass _s_h_e_r_r_y_, about 8 ounces 1/3 lb _s_w_e_e_t _b_u_t_t_e_r_, 150 grams 1/4 cup _c_r_e_a_m_, 50 grams _j_u_i_c_e _o_f _1_/_2 _l_e_m_o_n_, _s_a_l_t_, _p_e_p_p_e_r_, to taste 4 slices _f_r_e_s_h _A_t_l_a_n_t_i_c _s_a_l_m_o_n_, not too thick 4 slices _s_m_o_k_e_d _s_a_l_m_o_n_, thin _s_a_l_t_, _p_e_p_p_e_r_, to taste _b_u_t_t_e_r 2 tsp _p_a_r_s_l_e_y_, finely chopped PPRROOCCEEDDUURREE (1) In the saucepan, cook the chopped shallots in the sherry over medium-high heat, reducing the liquid nearly to dryness. Incorporate the cream and the butter, cut into small pieces. Season lightly with salt and pepper. Reduce over medium-high heat, making sure that there is no burning at the edges, until the sauce naps a spoon well. Add the lemon juice in small portions, to taste. Reserve the sauce, keeping it warm. (2) Lightly season with salt and pepper both sides of the fresh salmon slices. Place a slice of smoked salmon on the top of each slice of fresh salmon. Saute' 3 minutes over high heat in a lightly buttered pan. (The salmon is not done at this point.) (3) Meanwhile, divide the sauce between four warm plates. As soon as each salmon filet has turned a light rose color, it is done and can be plated on top of the sauce. Garnish with chopped parsley. Serve immediately. NNOOTTEESS The smoked salmon should be used sparingly as it can overpower the more delicate taste of the fresh salmon. Additional garnishes: lemon slice, capers.... The fresh salmon slice, if not thin, may have to be cooked slowly over low heat, perhaps covered, or alternatively, saute'ed on one side, then turned, the smoked salmon slice put in place, and saute'ed on the other side until done. The smoked salmon should not have direct contact with heat, which would change its flavor. The order of addition of the ingredients in making the sauce is unusual and can be altered. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: need for care in attractive trimming of salmon, and in its cooking. _T_i_m_e_: 1 hour. 2 Aug 2005 150 SALMON-PAUPIETT(M) Rupley Family Cookbook (8/26/99) SALMON-PAUPIETT(M) PPAAUUPPIIEETTTTEESS OOFF SSAALLMMOONN SALMON-PAUPIETT - paupiettes of salmon, stuffed with duxelles and carrot and leek julienne, poached in raspberry wine and sauced with a raspberry cream A basic dish, adaptable to different fish, different garnishes, and different sauces. Poaching and saucing from web site of "recettes de saumon d'atlan- tique": http://www.geocities.com/Yosemite/9758/saumon.htm. For traditional garnishes and sauces for fish, see LAROU; for modern ideas, see CIA, pages ???ff. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) _p_a_n_, preferably stainless, large enough to hold 12 paupiettes and usable on stove top and in oven _c_h_i_n_o_i_s _w_o_o_d_e_n _t_o_o_t_h_p_i_c_k_s 2 lb _s_a_l_m_o_n _f_i_l_e_t_, enough for 12 paupiettes 1-1/2 cup _r_a_s_p_b_e_r_r_i_e_s 1-1/2 cup _g_o_o_d _w_h_i_t_e _w_i_n_e 1/4 tsp _c_r_a_c_k_e_d _p_i_n_k _p_e_p_p_e_r_c_o_r_n_s_, or to taste 1/4 tsp _s_a_l_t_, or to taste 1 T _r_a_s_p_b_e_r_r_y _j_e_l_l_y 1/4 cup _d_u_x_e_l_l_e_s 2 Tbsp _b_l_a_c_k _o_l_i_v_e_s_, finely chopped 1/4 cup _e_a_c_h _o_f _t_h_i_n _j_u_l_i_e_n_n_e_s (1/8 inch) of _c_a_r_r_o_t and _l_e_e_k_, saute'ed lightly in butter. _s_a_l_t_, _p_e_p_p_e_r to taste _c_h_o_p_p_e_d _f_r_e_s_h _h_e_r_b_s to taste; e.g., _t_h_y_m_e 1-1/2 cup _c_r_e_`_m_e _f_r_a_c_h_e (1 cup heavy cream with 1 T buttermilk, thick- ened for about 6 hours at room temperature) _e_n_d_i_v_e or other greens, as garnish _w_h_o_l_e _f_r_e_s_h _r_a_s_p_b_e_r_r_i_e_s_, as garnish PPRROOCCEEDDUURREE (1) Steep the raspberries in the white wine, at room temperature, for 3 hours. One may want to break up the berries. After steeping, strain through a _c_h_i_n_o_i_s. Discard the berry residue. Stir into the liquor the cracked pink peppercorns, salt, and the raspberry jelly. Reserve the liquor. (2) Prepare the stuffing for the paupiettes. Make appropriate amounts of _d_u_x_e_l_l_e_s, chopped black olives, and juliennes of carrot and leek saute'ed lightly in butter. If the above gar- nishes are to be used also plating, prepare perhaps double or triple these amounts suggested above. (3) Prepare the paupiettes. Cut the salmon filet on the bias to obain wide slices, 1/4- to 1/3-inch thick. Lightly salt and pepper one side of each slice. Sprinkle with any herbs to be used as seasoning. Spread 1 tsp of the duxelles the length of each slice. Sprinkle with 1/2 tsp of the chopped olives. Near one end of each slice, place several pieces each of the carrot and leek juliennes, arranged so that the ends extend beyond one edge of the slice, and they will appear to sprout from the rolled-up paupiette. Roll up each paupiette from the julienne end. Secure with 4 toothpicks. It should be possible to stand up the paupiettes on the "non-sprouting" end. (4) Bring the raspberry-wine liquor to a simmer in the cooking pan on the stove top. Quickly place the paupiettes in the pan, standing upright. The raspberry-wine liquor should cover only the very bottom of the paupiettes. Return to the liquid to a simmer on the stove top. Cover with the pan lid or with parchment paper cut to the size of the pan and laid on top the fish. Either continue on the stove top at a very low simmer, being careful not to boil, or put the covered pan 2 Aug 2005 151 SALMON-PAUPIETT(M) Rupley Family Cookbook (8/26/99) SALMON-PAUPIETT(M) in the oven at 400 F. The fish is cooked when it has just turned translucent on top, in about 5 minutes; do not over- cook; do not let white coagulum appear on the surface. When done, remove the paupiettes and keep warm. (5) Add the _c_r_e_`_m_e _f_r_a_c_h_e to the raspberry-wine cooking liquor. Reduce over medium-high heat (@7.5) until thick enough to nap a spoon well. (6) To serve, arrange on each plate some greens, for example 3 endive leaves in a triangle. Place 3 paupiettes in the spaces. Optionally where the endive leaves meet, add a small mound of _d_u_x_e_l_l_e_s with some chopped olives and a few strands of the juliennes. Nap each paupiette with some raspberry cream sauce. Distribute several raspberries around the periphery of the plate. NNOOTTEESS Instead of making paupiettes, salmon medallions could be poached in the raspberry wine, and the garnishes, used for stuffing the paupiettes, then would be spread over the top of each medallions. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: considerable attention to detail. _T_i_m_e_: perhaps 1 hour preparation, 10 minutes cooking, 10 minutes plating. 2 Aug 2005 152 SALMON-TERIYAKI(M) Rupley Family Cookbook (2/12/99) SALMON-TERIYAKI(M) SSAALLMMOONN TTEERRIIYYAAKKII SALMON-TERIYAKI - salmon teriyaki, soy sauce marinade with ginger, apple juice, vinegar and onions Canyon Ranch's Salmon Teriyaki. Exquisite melding of flavors. An excellent dish for a dinner party: easy preparation beforehand, ca 20 minute lead time but no work when time to cook, and guaranteed suc- cess. From Arizona Daily Star, 9/23/1998, Taste section. Also likely to be in the book, "Great Tastes - Healthy Cooking From Canyon Ranch". IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) _e_l_e_c_t_r_i_c _b_l_e_n_d_e_r _l_a_r_g_e _b_a_k_i_n_g _d_i_s_h 1-1/2 lb _s_a_l_m_o_n _s_t_e_a_k_s or _s_a_l_m_o_n _f_i_l_e_t_s 1/2 cup _l_o_w_-_s_o_d_i_u_m _s_o_y _s_a_u_c_e 2 Tbsp _r_i_c_e _v_i_n_e_g_a_r or _w_h_i_t_e _v_i_n_e_g_a_r 2 Tbsp _g_a_r_l_i_c_, chopped 1/4 cup _f_r_e_s_h _g_i_n_g_e_r_, finely chopped, or 1 Tbsp _g_r_o_u_n_d _g_i_n_g_e_r 1-1/2 cup _t_h_a_w_e_d _a_p_p_l_e _j_u_i_c_e _c_o_n_c_e_n_t_r_a_t_e 1/2 cup _g_r_e_e_n _o_n_i_o_n_s_, finely chopped PPRROOCCEEDDUURREE (1) Combine and blend the liquid ingredients and the garlic and ginger. This amount of marinade is generous, and can be used for a larger amount of salmon if the baking dish is not too large. After blending, stir in the green onions. (2) Divide the salmon into 4 6-ounce portions, of about the same height and shape (or for those with small appetites, 6 4-ounce portions). (3) Pour the marinade over the salmon arranged in the baking dish, and let marinate for at least 1 hour at room tempera- ture, or up to 8 hours in refrigerator, depending on flavor desired. Turn salmon occasionally to distribute marinade evenly. (4) Preheat oven to 350 F, or 400 F if heavy baking dish or much liquid; when put dish in oven reduce temperature to 350 F if preheated at 400 F. Bake salmon in marinade for 8-10 minutes until the fish flakes easily. Large amounts of salmon and marinade and a heavy dish take longer, perhaps 20 minutes. Do not overcook: better slightly underdone salmon, barely translucent, than dry salmon. The liquid may not simmer dur- ing cooking, except perhaps at the very end. (5) Spoon some marinade over each serving. Garnish with lemon wedges or slices. Accompany with rice or a risotto, and fol- low with a salad. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: preparation of the meat (removing skin from filets, slicing into portions) may be tedious, but otherwise a straightforward recipe. _T_i_m_e_: except for marinating time, about 40 minutes preparation and 20 minutes cooking. 2 Aug 2005 153 SAUCE-BROWN(S) Rupley Family Cookbook (11/9/95) SAUCE-BROWN(S) VVAARRIIOOUUSS BBRROOWWNN SSAAUUCCEESS SAUCE-BROWN - brown sauces: _s_a_u_c_e _b_r_u_n_e_, _j_u_s _l_i_e_'_, _s_a_u_c_e _d_i_a_b_l_e_, _s_a_u_c_e _r_o_b_e_r_t_, _s_a_u_c_e _b_r_u_n_e _a_u_x _f_i_n_e _h_e_r_b_e_s_, _s_a_u_c_e _a_` _l_'_e_s_t_r_a_g_o_n_, _s_a_u_c_e _c_h_a_s_s_e_u_r_, _s_a_u_c_e _m_a_d_e_`_r_e_, _s_a_u_c_e _a_u _p_o_r_t_o_, _s_a_u_c_e _b_o_r_d_e_l_a_i_s_e_, _s_a_u_c_e _b_o_u_r_g_u_i_g_n_o_n_n_e The following pages give recipes for several brown sauces: _s_a_u_c_e _b_r_u_n_e, flour-based brown sauce; _j_u_s _l_i_e_', starch-thickened brown sauce; _s_a_u_c_e _d_i_a_b_l_e, peppery brown sauce; _s_a_u_c_e _r_o_b_e_r_t, brown mustard sauce; _s_a_u_c_e _b_r_u_n_e _a_u_x _f_i_n_e _h_e_r_b_e_s, brown herb sauce; _s_a_u_c_e _a_` _l_'_e_s_t_r_a_g_o_n, brown tarragon sauce; _s_a_u_c_e _c_h_a_s_s_e_u_r, brown mushroom sauce with fresh tomatoes, garlic, and herbs; _s_a_u_c_e _m_a_d_e_`_r_e or _s_a_u_c_e _a_u _p_o_r_t_o, brown Madeira or port wine sauce; _s_a_u_c_e _b_o_r_d_e_l_a_i_s_e, brown sauce with red wine and shallots, and with beef marrow; _s_a_u_c_e _b_o_u_r_g_u_i_g_n_o_n_n_e, brown sauce with red wine, shallots and herbs, thickened with flour and butter. The traditional basic or _g_r_a_n_d brown sauces _e_s_p_a_g_n_o_l_e and _d_e_m_i_-_g_l_a_c_e are made over what is often several days cooking by reducing greatly a volume of stock with vegetables, to obtain a thickened aromatic sauce. The two basic brown sauces described below, _s_a_u_c_e _b_r_u_n_e and _j_u_s _l_i_e_', are made from stock or a stock substitute (see recipe SAUCE-STOCK-SUB) thickened with flour or starch, and can be prepared in several hours. The other sauces below are compound, or composed, sauces, derived from a basic brown sauce, except for the brown deglazing sauce, made directly from cooking juices. When brown sauce is called for in these recipes, either of the basic brown sauces described below, _s_a_u_c_e _b_r_u_n_e or _j_u_s _l_i_e_', or a true _d_e_m_i_-_g_l_a_c_e, may be used. Composed sauces are generally combined with the cooking juices of the dishs they accompany, and so pick up additional flavor. Allow one cup of sauce for 3 or 4 servings. From JC, page 66; LAROU, page 840; DIAT, page 74. NNOOTTEESS Saute'ed mushrooms may be added to many of the brown sauces that do not have them in the basic recipe, certainly to the _s_a_u_c_e_s _m_a_d_e_`_r_e_, _a_u _p_o_r_t_o_, _b_o_r_d_e_l_a_i_s_e_, and _b_o_u_r_g_u_i_g_n_o_n_n_e_. To do this, saute' in a separate skillet 1 lb sliced mushrooms in 4 tablespoons butter until mushrooms are golden brown, season with salt and pepper, then add the mushrooms and 2 tablespoons minced shallots or green onions to the reduced wine and brown sauce mixture. The addition of mushrooms goes especially well with _f_i_l_e_t of beef or poultry. 2 Aug 2005 154 SAUCE-BROWN(S) Rupley Family Cookbook (11/9/95) SAUCE-BROWN(S) SAUCE BRUNE - flour-based brown sauce Relatively quickly made (about 2 hours). Approaches the traditional _d_e_m_i_-_g_l_a_c_e. May be refrigerated for several days and frozen for sev- eral weeks. From JC, page 67. IINNGGRREEDDIIEENNTTSS ((11 qquuaarrtt)) 2 _h_e_a_v_y_-_b_o_t_t_o_m_e_d _2 _q_t _s_a_u_c_e_p_a_n_s _w_o_o_d_e_n _s_p_a_t_u_l_a _o_r _s_p_o_o_n _w_i_r_e _w_h_i_p 1/3 cup _c_a_r_r_o_t_s_, finely diced 1/3 cup _o_n_i_o_n_s_, finely diced 1/3 cup _c_e_l_e_r_y_, finely diced 3 Tbsp _b_o_i_l_e_d _h_a_m_, diced, or _l_e_a_n _b_a_c_o_n_, blanched 10 minutes, rinsed, drained, and then diced 6 Tbsp _c_l_a_r_i_f_i_e_d _b_u_t_t_e_r_, _r_e_n_d_e_r_e_d _f_r_e_s_h _p_o_r_k _f_a_t_, or _g_o_o_d _c_o_o_k_i_n_g _o_i_l 4 Tbsp _f_l_o_u_r 6 cups _b_o_i_l_i_n_g _b_r_o_w_n _s_t_o_c_k (see recipe SAUCE-STOCK-SUB) or _c_a_n_n_e_d _b_e_e_f _b_o_u_i_l_l_o_n 1 cup _r_e_d _w_i_n_e or _w_h_i_t_e _w_i_n_e_, replacing 1 cup of stock, optional 2 Tbsp _t_o_m_a_t_o _p_a_s_t_e _m_e_d_i_u_m _h_e_r_b _b_o_u_q_u_e_t_: 3 parsley sprigs, 1/2 bay leaf, 1/4 tsp thyme, tied in cheesecloth _s_a_l_t _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Set the 6 cups of stock on to boil. (2) In the other saucepan, cook the vegetables and the ham or bacon in the butter, fat or oil for 10 minutes (@2-3). (3) Blend in the flour and the vegetables and stir continuously over moderately low heat (@3-4) for 8 to 10 minutes, until the flour slowly turns a golden nut brown. It is important that this _r_o_u_x (flour cooked together with fat) be prepared carefully. If the flour is burned, it will not thicken the sauce as it should and will impart an unpleasant taste. (4) Remove from heat. Immediately blend in all the boiling liq- uid at once. Beat in the tomato paste. Add the herb bou- quet. (5) Simmer slowly for 2 hours or more, skimming off fat and scum. Add more liquid if sauce thickens too much. You should end up with 4 cups of sauce, thick enough to coat a spoon lightly. (6) Correct seasoning. Strain, pressing juice out of vegetables. Degrease thoroughly. The sauce is ready to use. If not used immediately, clean off sides of pan and float a film of stock over the top of sauce to prevent a skin from forming, then when cold, cover and refrigerate. NNOOTTEESS A cup of red or white wine may be added, replacing a cup of the boiling stock. Optionally, add 1/2 cup mushroom stems and peelings or pieces in step 4, and add 1/3 cup Madeira or sherry at the last moment in step 5. If the sauce is to be served with meat, raw or cooked trimmings may be browned with the vegetables and fat in the first step, then removed and subsequently added back for the long simmering. This is a _s_a_u_c_e _r_a_g_o_u_^_t. 2 Aug 2005 155 SAUCE-BROWN(S) Rupley Family Cookbook (11/9/95) SAUCE-BROWN(S) JUS LIE' - starch-thickened brown sauce Very quickly made if stock is available, this sauce is essentially a thickened cooking liquid from the stewing of meat. If canned bouillon is to be used, it should be enhanced (see recipe SAUCE-STOCK-SUB). From JC, page 70. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) _4_-_c_u_p _s_a_u_c_e_p_a_n _w_i_r_e _w_h_i_p 2 cups _b_r_o_w_n _s_t_o_c_k_, or _l_i_q_u_i_d _f_r_o_m _s_t_e_w_i_n_g _m_e_a_t_, or _b_r_o_w_n _s_t_o_c_k _s_u_b_- _s_t_i_t_u_t_e (see recipe SAUCE-STOCK-SUB) 2 Tbsp _c_o_r_n_s_t_a_r_c_h or _a_r_r_o_w_r_o_o_t (the arrowroot gives a clearer sauce) 1/4 cup _M_a_d_e_i_r_a_, _p_o_r_t_, or _c_o_g_n_a_c_, optional PPRROOCCEEDDUURREE (1) Blend the cornstarch or arrowroot with 2 tablespoons of cold stock, then beat in the rest of the stock. Simmer for 5 min- utes, or until sauce has cleared and is lightly thickened. Correct seasoning. (2) Add optional wine or cognac. Simmer for 2 to 3 minutes, tasting, until alcohol has evaporated. Sauce may be set aside and reheated when needed. 2 Aug 2005 156 SAUCE-BROWN(S) Rupley Family Cookbook (11/9/95) SAUCE-BROWN(S) SAUCE DIABLE - peppery brown sauce For: broiled chicken, roast or braised pork, pork chops, hot meat leftovers. From JC, page 71. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) _4_-_c_u_p _s_a_u_c_e_p_a_n or _t_h_e _m_e_a_t_-_c_o_o_k_i_n_g _p_a_n _w_i_t_h _i_t_s _d_e_g_r_e_a_s_e_d _j_u_i_c_e_s 2 Tbsp _m_i_n_c_e_d _s_h_a_l_l_o_t_s or _g_r_e_e_n _o_n_i_o_n_s 1 Tbsp _b_u_t_t_e_r or _c_o_o_k_i_n_g _f_a_t 1 cup _d_r_y _w_h_i_t_e _w_i_n_e or 2/3 cup _d_r_y _w_h_i_t_e _v_e_r_m_o_u_t_h 2 cups _b_r_o_w_n _s_a_u_c_e_" _b_l_a_c_k _p_e_p_p_e_r _C_a_y_e_n_n_e _p_e_p_p_e_r 1 to 3 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r 2 to 3 Tbsp _f_r_e_s_h _m_i_n_c_e_d _p_a_r_s_l_e_y or _m_i_x_e_d _g_r_e_e_n _h_e_r_b_s PPRROOCCEEDDUURREE (1) Cook the shallots or green onions slowly (@3) with the butter or cooking fat for 2 minutes without browning. Then add the wine and boil it down rapidly until reduced to 3 or 4 table- spoons. (2) Pour in the brown sauce and simmer for 2 minutes. Season with enough pepper to give a spicy taste. (3) Off heat, and just before serving, swirl butter into sauce a bit at a time. NNOOTTEESS For _s_a_u_c_e _p_i_q_u_a_n_t, just before removing the sauce from the heat in step 2, stir in 2 tablespoons each of capers and finely chopped pickles. Simmer a moment, then off heat blend in butter and herbs. For: roast or braised pork, pork chops, boiled or braised tongue, boiled beef, hot meat leftovers. 2 Aug 2005 157 SAUCE-BROWN(S) Rupley Family Cookbook (11/9/95) SAUCE-BROWN(S) SAUCE ROBERT - brown mustard sauce For: broiled chicken, or turkey, roast or braised pork, pork chops, boiled beef, hot meat leftovers, hamburger. From JC, page 72. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) _h_e_a_v_y_-_b_o_t_t_o_m_e_d_, _6_-_c_u_p _s_a_u_c_e_p_a_n or _m_e_a_t_-_c_o_o_k_i_n_g _p_a_n _w_i_t_h _d_e_g_r_e_a_s_e_d _j_u_i_c_e_s 1/4 cup _f_i_n_e_l_y _m_i_n_c_e_d _y_e_l_l_o_w _o_n_i_o_n_s 1 Tbsp _b_u_t_t_e_r 1 tsp _c_o_o_k_i_n_g _o_i_l or _c_o_o_k_i_n_g _f_a_t 1 cup _d_r_y _w_h_i_t_e _w_i_n_e or 2/3 cup _d_r_y _v_e_r_m_o_u_t_h 2 cups _b_r_o_w_n _s_a_u_c_e 3 to 4 Tbsp _D_i_j_o_n_-_t_y_p_e _p_r_e_p_a_r_e_d _m_u_s_t_a_r_d 2 to 3 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r 1/8 tsp _s_u_g_a_r 2 to 3 Tbsp _f_r_e_s_h _m_i_n_c_e_d _p_a_r_s_l_e_y PPRROOCCEEDDUURREE (1) Cook the onions slowly (@3-4) with the butter and oil or fat, for 10 or 15 minutes, until they are tender and lightly browned. (2) Add the wine and boil down rapidly until reduced to 3 to 4 tablespoons. (3) Add the brown sauce and simmer 10 minutes. Correct season- ing. (4) Cream the mustard with the butter and sugar. Off heat, and just before serving, beat the mustard mixture into the sauce. Taste for seasoning. Beat in the parsley, and serve. 2 Aug 2005 158 SAUCE-BROWN(S) Rupley Family Cookbook (11/9/95) SAUCE-BROWN(S) SAUCE BRUNE AUX FINE HERBES or SAUCE BRUNE A` L'ESTRAGON - brown herb or tarragon sauce For: saute'ed chicken, veal, rabbit, braised vegetables, hot meat leftovers, poached or baked eggs. From JC, page 73. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) _2 _t_o _3_-_c_u_p _s_a_u_c_e_p_a_n _6 _t_o _8_-_c_u_p _s_a_u_c_e_p_a_n 1 cup _d_r_y _w_h_i_t_e _w_i_n_e or 2/3 cup _d_r_y _w_h_i_t_e _v_e_r_m_o_u_t_h 2 Tbsp _m_i_n_c_e_d _s_h_a_l_l_o_t_s or _g_r_e_e_n _o_n_i_o_n_s 4 Tbsp _f_r_e_s_h _h_e_r_b_s or 2 Tbsp _d_r_i_e_d _h_e_r_b_s as follows: _p_a_r_s_l_e_y_, _b_a_s_i_l_, _c_h_e_r_v_i_l_, _r_o_s_e_m_a_r_y_, _a_n_d _o_r_e_g_a_n_o_, or only _t_a_r_r_a_g_o_n 2 cups _b_r_o_w_n _s_a_u_c_e_" 1 to 3 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r 2 to 3 Tbsp _f_r_e_s_h _m_i_n_c_e_d _p_a_r_s_l_e_y or _m_i_x_e_d _g_r_e_e_n _h_e_r_b_s_, or _t_a_r_r_a_g_o_n PPRROOCCEEDDUURREE (1) Place the wine, shallots or green onions, and the herbs in the small saucepan and boil slowly for 10 minutes, reducing the wine to 2 or 3 tablespoons. This is now an herb essence. (2) Strain the herb essence into the brown sauce in the large saucepan, pressing the juices out of the herbs, and simmer for 1 minutes. (3) Off heat, and just before serving, beat the butter into the sauce by bits, then beat in the herbs. 2 Aug 2005 159 SAUCE-BROWN(S) Rupley Family Cookbook (11/9/95) SAUCE-BROWN(S) SAUCE CHASSEUR - brown mushroom sauce with fresh tomatoes. garlic, and herbs For: broiled or saute'ed chicken, veal, rabbit, or for egg dishs, hot meat leftovers, or pastas. From JC, pages 75 and 368. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) _1_0 _t_o _1_2 _i_n_c_h _s_k_i_l_l_e_t_, large enough to hold all the ingredi- ents _1_0 _i_n_c_h _s_k_i_l_l_e_t_, for saute'ing the mushrooms 1/4 cup _m_i_n_c_e_d _s_h_a_l_l_o_t_s or _g_r_e_e_n _o_n_i_o_n_s 1 Tbsp _b_u_t_t_e_r 1 Tbsp _c_o_o_k_i_n_g _o_i_l 3/4 lb _f_i_r_m_, _r_i_p_e_, _r_e_d _t_o_m_a_t_o_e_s_, peeled, seeded, juiced, and chopped, about 1 cup of pulp 1/2 _c_l_o_v_e _g_a_r_l_i_c_, mashed 1/4 tsp _s_a_l_t pinch _p_e_p_p_e_r 1/2 tsp _b_a_s_i_l or _t_a_r_r_a_g_o_n 1/2 cup _w_h_i_t_e _w_i_n_e or 1/3 cup _d_r_y _w_h_i_t_e _v_e_r_m_o_u_t_h 1/2 cup _b_r_o_w_n _s_a_u_c_e_, or 1/2 cup _b_r_o_w_n _s_t_o_c_k or _c_a_n_n_e_d _b_e_e_f _b_o_u_i_l_l_o_n plus 1 Tbsp _a_r_r_o_w_r_o_o_t _o_r _c_o_r_n_s_t_a_r_c_h blended with 1 Tbsp water 1/2 lb _s_l_i_c_e_d _f_r_e_s_h _m_u_s_h_r_o_o_m_s 2 Tbsp _b_u_t_t_e_r 1 Tbsp _c_o_o_k_i_n_g _o_i_l _s_a_l_t _a_n_d _p_e_p_p_e_r 2 Tbsp _f_r_e_s_h _m_i_n_c_e_d _t_a_r_r_a_g_o_n_, _b_a_s_i_l_, or _p_a_r_s_l_e_y PPRROOCCEEDDUURREE (1) Cook the shallots or green onions in the oil and butter at moderately high heat (@8) for 1 minute. (2) Stir in the tomatoes, garlic, seasonings, and herbs. Cover and simmer for 5 minutes. (3) Pour in the wine, and the brown sauce or stock and starch. Boil rapidly for 4 to 5 minutes until the sauce has reduced and thickened. Correct seasoning and remove from heat. (4) In a separate skillet, saute' the mushrooms in very hot butter and oil (@8) to brown lightly. Add mushrooms to the sauce. Season sauce to taste. Simmer for 1 minute. Correct season- ing again. 2 Aug 2005 160 SAUCE-BROWN(S) Rupley Family Cookbook (11/9/95) SAUCE-BROWN(S) SAUCE MADE`RE or SAUCE AU PORTO - brown Madeira or port wine sauce For: _f_i_l_e_t of beef, or of ham, veal, chicken livers, and egg dishs, or to sauce a garniture for _v_o_l_-_a_u_-_v_e_n_t_s. From JC, page 75. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) _6_-_c_u_p _s_a_u_c_e_p_a_n 1/2 cup _M_a_d_e_i_r_a or _p_o_r_t 2 cups _b_r_o_w_n _s_a_u_c_e 1 to 2 Tbsp _m_e_a_t _g_l_a_z_e_, optional 3 to 4 Tbsp _M_a_d_e_i_r_a or _p_o_r_t_, if necessary 2 to 3 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Boil the wine in the saucepan until it has reduced to about 3 tablespoons. (2) Add the brown sauce and simmer for a minute or two. Taste and adjust for seasoning, and for strength by adding meat glaze if available (substitute, English meat concentrate). If more wine is needed, add it by tablespoons, simmering briefly to evaporate the alcohol. (3) Just before serving, beat in the butter by bits. 2 Aug 2005 161 SAUCE-BROWN(S) Rupley Family Cookbook (11/9/95) SAUCE-BROWN(S) SAUCE BORDELAISE - brown sauce with red wine and shallots, and with beef marrow For: steaks or hamburgers. From JC, page 420. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) _6_-_c_u_p _s_a_u_c_e_p_a_n_, or better, _t_h_e _p_a_n _i_n _w_h_i_c_h _t_h_e _m_e_a_t _d_i_s_h _w_a_s _p_r_e_p_a_r_e_d 4 Tbsp _m_i_n_c_e_d _s_h_a_l_l_o_t_s or _g_r_e_e_n _o_n_i_o_n_s_. 1 cup _r_e_d _w_i_n_e big pinch _t_h_y_m_e_, _p_e_p_p_e_r_, _p_o_w_d_e_r_e_d _b_a_y _l_e_a_f 2 cups _b_r_o_w_n _s_a_u_c_e or _c_a_n_n_e_d _b_e_e_f _b_o_u_i_l_l_o_n with 2 Tbsp _a_r_r_o_w_r_o_o_t or _c_o_r_n_s_t_a_r_c_h _s_a_l_t _a_n_d _p_e_p_p_e_r 2/3 cup _d_i_c_e_d _b_e_e_f _m_a_r_r_o_w_, PPRROOCCEEDDUURREE (1) Cook the shallots or green onions and the red wine, boiling until reduced by half. (2) Pour in the brown sauce or bouillon and starch, simmer for 3 to 4 minutes until lightly thickened. Correct seasoning. (3) Fold in the marrow. NNOOTTEESS If the beef marrow is omitted, one may have _s_a_u_c_e _m_a_r_c_h_a_n_d _d_e _v_i_n_s_. 2 Aug 2005 162 SAUCE-BROWN(S) Rupley Family Cookbook (11/9/95) SAUCE-BROWN(S) SAUCE BOURGUIGNONNE - brown sauce with red wine, shallots, and herbs, thick- ened with flour and butter For: steaks, hamburgers, chicken, and egg dishs. _S_a_u_c_e _b_o_u_r_g_u_i_g_n_o_n_n_e should be prepared in the pan in which the meat for which it is intended was prepared. For some dishs, such as beef _b_o_u_r_- _g_u_i_g_n_o_n_n_e or _c_o_q _a_u _v_i_n_, the sauce is integral with preparation of the meat. Traditional garnishes are braised onions and mushrooms. The sauce for fish is prepared somewhat differently. From JC, page 121; LAROU, page 844. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) _6_-_c_u_p _s_a_u_c_e_p_a_n or better, _t_h_e _p_a_n _i_n _w_h_i_c_h _t_h_e _m_e_a_t _d_i_s_h _w_a_s _p_r_e_p_a_r_e_d _w_i_r_e _w_h_i_p 2 Tbsp _m_i_n_c_e_d _s_h_a_l_l_o_t_s or _g_r_e_e_n _o_n_i_o_n_s 2 Tbsp _b_u_t_t_e_r 2 cups _r_e_d _w_i_n_e _b_o_u_q_u_e_t _g_a_r_n_i_: 3 parsley sprigs, 1/2 bay leaf, 1/4 tsp thyme 1 _c_l_o_v_e _g_a_r_l_i_c_, mashed pinch _c_a_y_e_n_n_e _p_e_p_p_e_r pinch _p_e_p_p_e_r 2 cups _b_r_o_w_n _s_a_u_c_e or _b_r_o_w_n _s_t_o_c_k or _c_a_n_n_e_d _b_e_e_f _b_o_u_i_l_l_o_n 1-1/2 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r 1 Tbsp _r_e_d _c_u_r_r_a_n_t _j_e_l_l_y_, optional _s_a_l_t _a_n_d _p_e_p_p_e_r 1 to 2 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Saute' for several minutes the shallots or green onions in the butter. (2) Add the wine, _b_o_u_q_u_e_t _g_a_r_n_i and seasonings, and reduce by 2/3. (3) Add the brown sauce, and reduce to 2 cups total volume. Remove _b_o_u_q_u_e_t _g_a_r_n_i_. (4) Blend butter and flour to a smooth paste. Off heat, blend it into the sauce with a wire whip. Boil for 30 seconds. Beat in the optional currant jelly. Correct seasoning. (5) Just before serving, reheat to a simmer. off heat, beat in the final tablespoons of butter. 2 Aug 2005 163 SAUCE-GRAND-MAR(S) Rupley Family Cookbook (10/24/95) SAUCE-GRAND-MAR(S) GGRRAANNDD MMAARRNNIIEERR SSAAUUCCEE SAUCE-GRAND-MAR - grand marnier sauce For souffle's and other deserts. From NYT, page 615. IINNGGRREEDDIIEENNTTSS ((22--11//22 ccuuppss)) _s_a_u_c_e_p_a_n _e_l_e_c_t_r_i_c _b_e_a_t_e_r _w_i_t_h _w_i_r_e _w_h_i_p _b_e_a_t_e_r _a_n_d _w_i_t_h _w_i_t_h _m_i_x_i_n_g _b_o_w_l 1/2 cup _m_i_l_k 1/2 cup _h_e_a_v_y _c_r_e_a_m 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t or _1_-_i_n_c_h _p_i_e_c_e _o_f _v_a_n_i_l_l_a _b_e_a_n 2 _e_g_g _y_o_l_k_s 1/4 cup _s_u_g_a_r 1/2 tsp _c_o_r_n_s_t_a_r_c_h 1/2 cup _h_e_a_v_y _c_r_e_a_m_, _w_h_i_p_p_e_d 2 to 4 oz _G_r_a_n_d _M_a_r_n_i_e_r PPRROOCCEEDDUURREE (1) Scald the milk and cream with the vanilla, discarding the bean if used. (2) Beat the egg yolks with the sugar for 1 minute (KAW @4). Add the cornstarch and hot liquid, mix for 1 minute (KAW @stir). Transfer to the saucepan, and cook, with stirring, until thickened. Strain and chill. (3) Shortly before serving, whip a half cup of heavy cream. Add the Grand Marnier to the sauce and fold in the whipped cream. Serve with additional whipped cream. NNOOTTEESS The sauce stores adequately Refrigerated overnight. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. 2 Aug 2005 164 SAUCE-PASTA(S) Rupley Family Cookbook (2/3/99) SAUCE-PASTA(S) TTOOMMAATTOO SSAAUUCCEE FFOORR PPAASSTTAA SAUCE-PASTA - tomato sauce for pasta, especially spaghetti An easy-to-make tomato sauce, excellent for spaghetti. Freezes well. From HAZAN, page 154, with modifications a` la Lina Careri. IINNGGRREEDDIIEENNTTSS ((22 qquuaarrttss;; 1122 sseerrvviinnggss)) _3 _q_t _s_a_u_c_e _p_a_n _b_l_e_n_d_e_r or _f_o_o_d _p_r_o_c_e_s_s_o_r 1 cup _o_n_i_o_n_s_, chopped 1/4 cup _o_l_i_v_e _o_i_l 1 cup _c_a_r_r_o_t_s_, chopped 1 cup _c_e_l_e_r_y_, chopped 1 qt _c_a_n_n_e_d _t_o_m_a_t_o_e_s _w_i_t_h _j_u_i_c_e_, e.g., large can Progresso brand, or 2 lb _f_r_e_s_h _t_o_m_a_t_o_e_s, diced 1 qt _t_o_m_a_t_o _p_u_r_e_'_e_, e.g., Parmalat brand Pomi (do not use paste concentrate, e.g., Contadina) l tsp _s_a_l_t_, and perhaps more, for enough to salt a plate of pasta per portion of sauce 2 tsp _g_r_o_u_n_d _b_a_s_i_l_, or 16 leaves fresh basil (add leaves before run through blender) 1 tsp _g_r_o_u_n_d _b_a_y _l_e_a_f 1/2 tsp _g_r_o_u_n_d _t_h_y_m_e PPRROOCCEEDDUURREE (1) In sauce pan, saute' onions in olive oil over medium heat (@5) until golden. (2) Add carrots and celery, and continue cooking briefly. (3) Put hot saute'ed vegetables into blender or processor and add the canned or fresh tomatoes. If fresh basil is used, it should be added also. Blend. (4) Return liquid to sauce pan. Continue cooking uncovered over low heat (@2) to blend flavors and reduce volume. After 20-45 minutes, the sauce should have the proper consistency to coat the pasta freely but not be so runny as to puddle on the bottom of a plate. (5) During the reduction of step 4, add a goodly amount of salt and the basil (if ground) and the other spices. (6) Expect to use about 2 cups of sauce per 1 to 1-1/2 lbs pasta. Freeze in 2 cup portions what is not used at the time of cooking. NNOOTTEESS Do not reduce the sauce too much, to a too heavy consistency. Be sure to reduce the temperature of the material blended by adding the cold tomatoes. A blender full of hot material, when blended, "explodes". RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy _T_i_m_e_: ? 2 Aug 2005 165 SAUCE-STEAK(S) Rupley Family Cookbook (10/21/95) SAUCE-STEAK(S) SSAAUUCCEESS FFOORR SSTTEEAAKK OORR HHAAMMBBUURRGGEERR SAUCE-STEAK - sauces made from pan juices for pan-broiled (saute'ed) steak or hamburger All recipes are based upon 6 servings of hamburger or steak. After the meat is done, it is removed to a hot serving platter and kept warm. The sauces are prepared from the pan juices remaining after saute'ing the meat, by deglazing with wine or stock. The sauces are poured over the meat just before garnishing and serving. These recipes are for a small volume of sauce, about 1/2 cup, essen- tially a flavored butter. For other steak and hamburger sauces, optionally of greater volume, also prepared from pan juices, see recipe SAUCE-BROWN. From JC, pages 76, 294-295, 302-303. BBRROOWWNN DDEEGGLLAAZZIINNGG SSAAUUCCEE 1/2 cup _b_e_e_f _s_t_o_c_k_, _c_a_n_n_e_d _b_e_e_f _b_o_u_i_l_l_o_n_, _d_r_y _w_h_i_t_e _w_i_n_e _o_r _v_e_r_m_o_u_t_h_, _r_e_d _w_i_n_e_, or _1_/_4 _c_u_p _w_a_t_e_r touch _c_o_g_n_a_c_, or more; optional 2 to 3 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r (1) Degrease the cooking juices. Add the stock, wine, or other liq- uid. Boil it down rapidly, scraping up coagulated pan juices, until it has reduced almost to a syrup, or to a volume appropriate for the dish to be sauced, but at least to half original volume. Optionally, near the end of the reduction, add the cognac, and flame it if more than a touch. Off heat, swirl in the butter by half-tablespoons until it is absorbed. _V_e_r_i_f_i_e_d_: fully. AA`` LLAA RRUUSSSSEE 1/4 cup _s_t_o_c_k or _c_a_n_n_e_d _b_e_e_f _b_o_u_i_l_l_o_n 2/3 cup _w_h_i_p_p_i_n_g _c_r_e_a_m _s_a_l_t _a_n_d _p_e_p_p_e_r pinch _n_u_t_m_e_g _d_r_o_p_s _o_f _l_e_m_o_n _j_u_i_c_e 2 to 3 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r 2 Tbsp _m_i_n_c_e_d _g_r_e_e_n _h_e_r_b_s_: parsley, chives, tarragon, and chervil, or parsley only (1) Degrease the cooking juices. Add the stock or bouillon. Boil it down rapidly, scraping up coagulated pan juices, until it has reduced almost to a syrup. Pour in the cream and boil it down rapidly for a minute or two, until it has reduced and thickened slightly. Season to taste with salt, pepper, nutmeg and drops of lemon juice. Off heat, swirl in the butter by half-tablespoons until it is absorbed. Stir in the herbs. 2 Aug 2005 166 SAUCE-STEAK(S) Rupley Family Cookbook (10/21/95) SAUCE-STEAK(S) BBEERRCCYY 1 Tbsp _b_u_t_t_e_r 3 Tbsp _m_i_n_c_e_d _s_h_a_l_l_o_t_s or _g_r_e_e_n _o_n_i_o_n_s 1/2 cup _d_r_y _w_h_i_t_e _w_i_n_e or _d_r_y _w_h_i_t_e _v_e_r_m_o_u_t_h 4 to 6 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r _s_a_l_t _a_n_d _p_e_p_p_e_r to taste 2 to 3 Tbsp _m_i_n_c_e_d _p_a_r_s_l_e_y (1) Degrease the cooking juices. Add the 1 tablespoon of butter. Stir in the shallots or onions and cook slowly for 1 minute. Add the wine or vermouth. Boil it down rapidly, scraping up coagu- lated pan juices, until it has reduced almost to a syrup. Season to taste with salt, pepper, nutmeg and drops of lemon juice. Off heat, beat in the butter by half-tablespoons until it is absorbed. Beat in the salt and pepper to taste, then the parsley. MMAARRCCHHAANNDD DDEE VVIINNSS aanndd AA`` LLAA BBOORRDDEELLAAIISSEE (1) For _m_a_r_c_h_a_n_d _d_e _v_i_n_s, as for _b_e_r_c_y, but substitute red wine for white. For _a_` _l_a _b_o_r_d_e_l_a_i_s_e, also fold in 2 to 3 tablespoons of diced poached beef marrow, after beating in the seasonings and parsley. SSAAUUTTEE''EEDD MMUUSSHHRROOOOMMSS 1/2 lb _f_r_e_s_h _m_u_s_h_r_o_o_m_s_, washed, well dried, left whole if small, sliced or quartered if large 1 to 2 Tbsp _m_i_n_c_e_d _s_h_a_l_l_o_t_s _o_r _g_r_e_e_n _o_n_i_o_n_s _o_t_h_e_r _i_n_g_r_e_d_i_e_n_t_s_, as used in a sauce above (1) Place the skillet with fat and cooking juices from the saute'ing of the meat over high heat (@8-9). Add the mushrooms and toss and shake the pan for 5 minutes. As soon as they have browned lightly, remove from the heat. (2) Toss the shallots or green onions with the mushrooms over moderate heat (@5) for 2 minutes. Heap the mixture over the meat on the warmed serving dish. (3) Use the pan juices as in one of the above sauce recipes, and pour over the meat. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 167 SAUCE-WHITE(S) Rupley Family Cookbook (11/11/95) SAUCE-WHITE(S) VVAARRIIOOUUSS WWHHIITTEE SSAAUUCCEESS SAUCE-WHITE - white sauces: _s_a_u_c_e _b_e_'_c_h_a_m_e_l_, _s_a_u_c_e _v_e_l_o_u_t_e_'_, _s_a_u_c_e _s_u_p_r_e_^_m_e_, _s_a_u_c_e _p_a_r_i_s_i_e_n_n_e_, _s_a_u_c_e _m_o_r_n_a_y_, _s_a_u_c_e _a_u_r_o_r_e_, _s_a_u_c_e _a_u _c_a_r_i_, _s_a_u_c_e _s_o_u_b_i_s_e_, _s_a_u_c_e _b_a_^_t_a_r_d_e The following pages give recipes for several brown sauces: _s_a_u_c_e _b_e_'_c_h_a_m_e_l_, white roux with white stock; _s_a_u_c_e _v_e_l_o_u_t_e_'_, white roux with milk; _s_a_u_c_e _s_u_p_r_e_^_m_e or _s_a_u_c_e _c_r_e_`_m_e_, _v_e_l_o_u_t_e_' or _b_e_'_c_h_a_m_e_l enriched with cream, lemon juice and butter; _s_a_u_c_e _p_a_r_i_s_i_e_n_n_e (formerly _s_a_u_c_e _a_l_l_e_m_a_n_d_e_)_, _v_e_l_o_u_t_e_' or _b_e_'_c_h_a_m_e_l enriched with egg yolks and cream, lemon juice and butter; _s_a_u_c_e _m_o_r_n_a_y_, _v_e_l_o_u_t_e_' or _b_e_'_c_h_a_m_e_l with cheese; _s_a_u_c_e _a_u_r_o_r_e_, _v_e_l_o_u_t_e_' or _b_e_'_c_h_a_m_e_l enriched with tomato pure'e and butter; _s_a_u_c_e _a_u _c_a_r_i_, light curry sauce, made with curry, white stock, flour, cream and butter; _s_a_u_c_e _s_o_u_b_i_s_e_, onion sauce, made with onions, white stock, flour, cream and butter; _s_a_u_c_e _b_a_^_t_a_r_d_e_, mock hollandaise, made with white stock, egg yolk, cream, lemon juice and butter. The basic or _g_r_a_n_d white sauces, _b_e_'_c_h_a_m_e_l and _v_e_l_o_u_t_e_'_, are made from a _r_o_u_x, flour lightly cooked with an equal volume of butter, and either white stock or milk, respectively. The cooking removes the pasty taste of the flour and prepares the flour to absorb the liquid. The amount of flour in the _r_o_u_x controls the thickness of the sauce: Thin sauce or soup 1 Tbsp flour per cup liquid Medium, general purpose sauce 1-1/2 Tbsp flour per cup liquid Thick sauce 2 Tbsp flour per cup liquid Souffle' base 3 Tbsp flour per cup liquid The basic sauces typically are enriched. For butter enrichment, add 1 or 2 Tbsp butter per cup, or up to 8 Tbsp butter for a rich fish sauce. Cream enrichment of a _b_e_'_c_h_a_m_e_l or _v_e_l_o_u_t_e_' gives a _s_a_u_c_e _c_r_e_`_m_e or _s_u_p_r_e_^_m_e_. Enrichment with egg yolks and cream give the richest sauces; the generic name is _p_a_r_i_s_i_e_n_n_e or _a_l_l_e_m_a_n_d_e_, but often the name is according to the dish it accompanies or the special flavorings, for example, _s_a_u_c_e _p_o_u_l_e_t_t_e and the sauces for fish and shellfish, _n_o_r_- _m_a_n_d_e_, _c_a_r_d_i_n_a_l_, _N_a_n_t_u_a_, _J_o_i_n_v_i_l_l_e_. Clearly, not all white sauces are based upon _v_e_l_o_u_t_e_' or _b_e_'_c_h_a_m_e_l_, for example, _s_a_u_c_e _b_a_^_t_a_r_d_e and derived butter sauces, or _h_o_l_l_a_n_d_a_i_s_e and derived sauces. The basic _b_e_'_c_h_a_m_e_l and various other sauces are made with white stock. For fish or chicken or veal dishs, the poaching or stewing liquid may be used. A substitute made from canned chicken broth is given in the recipe SAUCE-STOCK-SUB and also below. From JC, page 55; LAROU, pages 842 and 851; DIAT, page 64. SUBSTITUTE WHITE CHICKEN STOCK - white chicken stock from canned chicken broth IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) 2 cups _c_a_n_n_e_d _c_h_i_c_k_e_n _b_r_o_t_h or _s_t_r_a_i_n_e_d _c_l_e_a_r _c_h_i_c_k_e_n _a_n_d _v_e_g_e_t_a_b_l_e _s_o_u_p 3 Tbsp _c_a_r_r_o_t_s_, finely minced 3 Tbsp _o_n_i_o_n_s_, finely minced 3 Tbsp _c_e_l_e_r_y_, finely minced 1/2 cup _d_r_y _w_h_i_t_e _w_i_n_e or 1/3 cup _d_r_y _w_h_i_t_e _v_e_r_m_o_u_t_h 2 _s_p_r_i_g_s _p_a_r_s_l_e_y 1/3 _b_a_y _l_e_a_f 1/8 tsp _t_h_y_m_e PPRROOCCEEDDUURREE (1) Simmer the chicken broth or soup with the rest of the ingre- dients for 30 minutes. Season to taste, strain through a fine sieve, and the stock substitute is ready to be used for a sauce. 2 Aug 2005 168 SAUCE-WHITE(S) Rupley Family Cookbook (11/11/95) SAUCE-WHITE(S) SAUCE BE'CHAMEL or SAUCE VELOUTE' - basic white sauces, made from white _r_o_u_x and white stock or milk Traditional basic white sauces. The amount of flour controls the thickness of the sauce. From JC, page 57. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) _h_e_a_v_y_-_b_o_t_t_o_m_e_d _6_-_c_u_p _s_a_u_c_e_p_a_n _s_m_a_l_l _s_a_u_c_e_p_a_n _w_o_o_d_e_n _s_p_a_t_u_l_a _w_i_r_e _w_h_i_p or _s_p_o_o_n 2 Tbsp _b_u_t_t_e_r 3 Tbsp _f_l_o_u_r_, for a medium sauce; use 4 Tbsp flour and 3 Tbsp butter for a thick sauce 2 cups _m_i_l_k with 1/4 tsp _s_a_l_t heated to the boil in a small saucepan or _b_o_i_l_i_n_g _w_h_i_t_e _s_t_o_c_k _s_a_l_t _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Put the milk and salt or the stock into the small saucepan, and over moderate heat (@4-5) bring to the boil. (2) In the large saucepan, melt the butter over low heat (@2-3). Blend in the flour, and cook slowly (@2-3), stirring, until the butter and flour froth together for 2 minutes without coloring. This is now a white _r_o_u_x_. (3) Remove _r_o_u_x from the heat. (4) As soon as the _r_o_u_x has stopped bubbling, pour in all the hot liquid at once. Immediately beat vigorously with wire whip to blend liquid and _r_o_u_x_, gathering in all bits of _r_o_u_x from the inside edges of the pan. (5) Set saucepan over moderately high heat (@5) and stir with the wire whip until the sauce comes to the boil. Boil 1 minute, stirring. (6) Remove from heat. Beat in salt and pepper to taste. Sauce is now ready for final flavorings or additions. If not used immediately, clean sauce off inside edges of pan with a rub- ber scraper. To prevent a skin from forming, float a thin film of milk, stock or melted butter on top. Set aside uncovered, keep hot over simmering water, refrigerate, or freeze. NNOOTTEESS Remedial measures: _S_a_u_c_e _i_s _l_u_m_p_y If the _r_o_u_x was hot and the liquid near the boil, you should not have gotten lumps. If there are, force liquid through a very fine sieve or use electric blender. Then simmer for 5 minutes. _S_a_u_c_e _i_s _t_o_o _t_h_i_c_k Bring to the simmer. Thin out with milk, cream, or stock, beaten in by the tablespoon. _S_a_u_c_e _i_s _t_o_o _t_h_i_n Either boil down over moderately high heat (@8), stirring continually with a wooden spoon, until sauce has reduced to the correct consistency, or, blend half a tablespoon of butter into a paste with half a tablespoon of flour _(_b_e_u_r_r_e _m_a_n_i_e_'_)_. Off heat, beat the paste into the sauce with wire whip. Boil for 1 minute, stirring. _V_e_r_i_f_i_e_d_: fully, for _b_e_'_c_h_a_m_e_l_. 2 Aug 2005 169 SAUCE-WHITE(S) Rupley Family Cookbook (11/11/95) SAUCE-WHITE(S) BUTTER ENRICHMENT - butter enrichment of _s_a_u_c_e _b_e_'_c_h_a_m_e_l or _v_e_l_o_u_t_e_' Enrichment smooths out the sauce and imparts a "French" taste. If more than 1 tablespoon butter is beaten into a cup of sauce, the sauce should be used immediately. It the sauce is reheated, or kept hot, or used for a _g_r_a_t_i_n_e_'_e dish, the butter either liquifies and the sauce thins out, or the butter releases and floats on top of the sauce. To recover, treat like turned hollandaise. From JC, page 58. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) _w_i_r_e _w_h_i_p 2 to 8 Tbsp _b_u_t_t_e_r (1 to 2 Tbsp is the usual amount) 2 cups _b_e_'_c_h_a_m_e_l _o_r _v_e_l_o_u_t_e_' PPRROOCCEEDDUURREE (1) Just before serving the sauce, and after all the final fla- vorings have been added, remove it from heat. Stir in the butter, by half-tablespoons, beating until each piece of but- ter has been absorbed into the sauce before adding the next. Spoon the sauce over the hot food, or pour into a warmed bowl and serve immediately. 2 Aug 2005 170 SAUCE-WHITE(S) Rupley Family Cookbook (11/11/95) SAUCE-WHITE(S) SAUCE CRE`ME or SAUCE SUPRE^ME - _b_e_'_c_h_a_m_e_l or _v_e_l_o_u_t_e_' sauce enriched with cream, lemon juice and butter For: vegetables, eggs, fish, poultry, hot hors d'oeuvres, and for dishs which are to be _g_r_a_t_i_n_e_'_e_d_. The cream thins out the sauce, so the basic sauce must be thick. From JC, page 59. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) 1-1/2 cups _t_h_i_c_k _b_e_'_c_h_a_m_e_l or _v_e_l_o_u_t_e_' (3 Tbsp flour, 2-1/2 Tbsp butter, 1-1/2 cups liquid) 1/2 cup _w_h_i_p_p_i_n_g _c_r_e_a_m _s_a_l_t _a_n_d _w_h_i_t_e _p_e_p_p_e_r_, _l_e_m_o_n _j_u_i_c_e 1 to 2 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r_, except no butter is sauce is to be used for a _g_r_a_t_i_n_e_'_e_d dish PPRROOCCEEDDUURREE (1) Bring the sauce to the simmer. Beat in the cream by spoon- fuls, simmering, until the sauce is the consistency you want. Season to taste with salt, white pepper, and drops of lemon juice. (2) Off heat, just before serving, beat in the optional butter by half-tablespoons. NNOOTTEESS Be sure sauce not too thick, especially for fish. The sauce thickens as it cools. _V_e_r_i_f_i_e_d_: fully, for _s_a_u_c_e _c_r_e_`_m_e_. 2 Aug 2005 171 SAUCE-WHITE(S) Rupley Family Cookbook (11/11/95) SAUCE-WHITE(S) SAUCE PARISIENNE or SAUCE ALLEMANDE - _b_e_'_c_h_a_m_e_l or _v_e_l_o_u_t_e_' enriched with egg yolks and cream, lemon juice and butter For: eggs, fish, poultry, hot hors d'oeuvres and dishs to be _g_r_a_t_i_n_e_'_e_d_. _A _h_e_a_v_i_l_y _b_u_t_t_e_r_e_d _p_a_r_i_s_i_e_n_n_e is used principally for fish poached in white wine. Egg yolks will curdle unless beaten with a bit of cold liquid first, before a hot liquid is gradually incorporated into them so that they are slowly heated. Once this has been done, the sauce may be brought to the boil, because the egg yolks are supported by a flour-based sauce. Use no butter as the final enrichment if the sauce is to be used for a _g_r_a_t_i_n_e_'_e_d dish. From JC, page 60. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) _h_e_a_v_y_-_b_o_t_t_o_m_e_d _8_-_c_u_p _s_a_u_c_e_p_a_n _e_l_e_c_t_r_i_c _m_i_x_e_r_, with wire whip beater and 8-cup mixing bowl _w_i_r_e _w_h_i_p _w_o_o_d_e_n _s_p_a_t_u_l_a _o_r _s_p_o_o_n 1-1/2 cups _t_h_i_c_k _b_e_'_c_h_a_m_e_l or _v_e_l_o_u_t_e_' (3 Tbsp flour, 2-1/2 Tbsp butter, 1-1/2 cups liquid) 2 _e_g_g _y_o_l_k_s 1/2 cup _w_h_i_p_p_i_n_g _c_r_e_a_m _s_a_l_t _a_n_d _p_e_p_p_e_r _l_e_m_o_n _j_u_i_c_e if necessary 1 to 2 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r optional PPRROOCCEEDDUURREE (1) Bring the _b_e_'_c_h_a_m_e_l sauce to the simmer in the saucepan. (2) Add the egg yolks to the mixing bowl, beat (KAW @4) for 2 minutes. Blend in cream (KAW @2), then blend in hot liquid slowly over 1 minute. Pour mixture back into saucepan. (3) Bring to the boil over moderately high heat (@8), stirring constantly with a wooden spoon, reaching all over bottom of pan. Boil and stir for 1 minute. (4) Strain the sauce through a fine sieve to remove coagulated bits of egg white which always cling to the yolk. Rinse out the saucepan and return the sauce to it. Simmer over low heat (@1-2). Check seasoning, adding salt, pepper and drops of lemon juice to taste. If sauce is too thick, beat in more cream by the tablespoon. (5) If the sauce is not used immediately, clean off sides of pan, float a thin film of cream or stock over the surface. Sauce will thicken and look custardy as it cools. It will smooth out when reheated. Sauce may be frozen. (5) Off heat, just before serving, stir in the optional butter by bits. 2 Aug 2005 172 SAUCE-WHITE(S) Rupley Family Cookbook (11/11/95) SAUCE-WHITE(S) SAUCE MORNAY - _b_e_'_c_h_a_m_e_l or _v_e_l_o_u_t_e_' with cheese For: eggs, fish, poultry, veal, vegetables, pastas, and hot hors d'oeuvres. If the sauce is to be use in a _g_r_a_t_i_n_e_'_e_, use the minimum amount of cheese land omit the final butter enrichment. Too much cheese makes the sauce stringy, and butter will exude from the top of a sauce when under the broiler. From JC, page 61. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) 2 cups _m_e_d_i_u_m _b_e_'_c_h_a_m_e_l or _v_e_l_o_u_t_e_' (3 Tbsp flour, 2-1/2 Tbsp butter, 2 cups liquid) 1/4-1/2 cup _c_o_a_r_s_e_l_y _g_r_a_t_e_d _S_w_i_s_s _c_h_e_e_s_e_, or a combination of _c_o_a_r_s_e_l_y _g_r_a_t_e_d _S_w_i_s_s and _f_i_n_e_l_y _g_r_a_t_e_d _P_a_r_m_e_s_a_n _s_a_l_t _a_n_d _p_e_p_p_e_r pinch _n_u_t_m_e_g pinch _c_a_y_e_n_n_e _p_e_p_p_e_r_, optional 1 to 2 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r_, optional PPRROOCCEEDDUURREE (1) Bring the sauce to the boil. Remove from heat. Beat in the cheese until it has melted and blended with the sauce. (2) Season to taste with salt, pepper, nutmeg and optional cayenne pepper. (3) Off heat, and just before serving, stir in the optional but- ter by bits. 2 Aug 2005 173 SAUCE-WHITE(S) Rupley Family Cookbook (11/11/95) SAUCE-WHITE(S) SAUCE AURORE - _b_e_'_c_h_a_m_e_l or _v_e_l_o_u_t_e_' with tomato flavoring For: eggs, fish, chicken, vegetables. From JC, page 62. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) 2 cups _m_e_d_i_u_m _b_e_'_c_h_a_m_e_l or _v_e_l_o_u_t_e_' (3 Tbsp flour, 2-1/2 Tbsp butter, 2 cups liquid) or _s_a_u_c_e _c_r_e_`_m_e or _s_a_u_c_e _s_u_p_r_e_^_m_e 2 to 6 Tbsp _c_o_o_k_e_d _f_r_e_s_h _t_o_m_a_t_o _p_u_r_e_'_e or _t_o_m_a_t_o _p_a_s_t_e 1 to 2 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r 1 to 2 Tbsp _m_i_n_c_e_d _f_r_e_s_h _p_a_r_s_l_e_y_, _c_h_e_r_v_i_l_, _b_a_s_i_l_, or _t_a_r_r_a_g_o_n_; optional PPRROOCCEEDDUURREE (1) Bring the sauce to the simmer. Stir in the tomato, by spoon- fuls, until the color and flavor desired has been obtained. Correct seasoning. (2) Off heat and just before serving, stir in the butter by bits, and the optional herbs. 2 Aug 2005 174 SAUCE-WHITE(S) Rupley Family Cookbook (11/11/95) SAUCE-WHITE(S) SAUCE AU CARI - light curry sauce, made with curry, white stock, flour, cream and butter For: fish, veal, lamb, chicken, turkey, eggs and vegetables. Here, the _b_e_'_c_h_a_m_e_l or _v_e_l_o_u_t_e_' is made simultaneously with the curry flavorings. From JC, page 63. IINNGGRREEDDIIEENNTTSS ((22--11//22 ccuuppss)) _h_e_a_v_y_-_b_o_t_t_o_m_e_d _8_-_c_u_p _s_a_u_c_e_p_a_n 1/2 cup _f_i_n_e_l_y _m_i_n_c_e_d _w_h_i_t_e or _y_e_l_l_o_w _o_n_i_o_n_s 4 Tbsp _b_u_t_t_e_r 2 to 3 Tbsp _c_u_r_r_y _p_o_w_d_e_r 4 Tbsp _f_l_o_u_r 2 cups _b_o_i_l_i_n_g _m_i_l_k_, _w_h_i_t_e _s_t_o_c_k_, or _f_i_s_h _s_t_o_c_k 4 to 6 Tbsp _w_h_i_p_p_i_n_g _c_r_e_a_m _s_a_l_t _a_n_d _p_e_p_p_e_r _l_e_m_o_n _j_u_i_c_e 1 to 2 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r 2 to 3 Tbsp _m_i_n_c_e_d _p_a_r_s_l_e_y_, optional PPRROOCCEEDDUURREE (1) Bring the liquid to a boil. (2) Cook the onions over low heat (@2-3) for 10 minutes without allowing the onions to color. (3) Stir in the curry powder and cook slowly for 2 minutes (@2-3). (4) Add the flour and stir over low heat for 3 minutes (@2-3). (5) Off heat, blend in the boiling liquid. Return sauce to heat, and simmer slowly (@2-3) for 10 to 15 minutes, stirring occa- sionally. (6) Stir in the cream by tablespoons, until sauce has thinned to consistency wanted. Check seasoning, adding salt, pepper and lemon juice to taste. (7) Off heat, and just before serving, stir in the butter by bits and then the optional parsley. 2 Aug 2005 175 SAUCE-WHITE(S) Rupley Family Cookbook (11/11/95) SAUCE-WHITE(S) SAUCE SOUBISE - onion sauce, made with onions, white stock, flour, cream and butter; For: eggs, veal, chicken, turkey, lamb, vegetables, and food which are to be _g_r_a_t_i_n_e_'_e_d From JC, page 64. IINNGGRREEDDIIEENNTTSS ((22--11//22 ccuuppss)) 2 _2_-_1_/_2 _q_t _h_e_a_v_y_-_b_o_t_t_o_m_e_d _s_a_u_c_e_p_a_n 1 lb _s_l_i_c_e_d _y_e_l_l_o_w _o_n_i_o_n_s_, about 4 cups 1/4 tsp _s_a_l_t 6 Tbsp _b_u_t_t_e_r 4 Tbsp _f_l_o_u_r 2 cups _b_o_i_l_i_n_g _m_i_l_k_, _w_h_i_t_e _s_t_o_c_k_, or _f_i_s_h _s_t_o_c_k 6 _t_o _s_a_l_t _a_n_d _p_e_p_p_e_r pinch _n_u_t_m_e_g 1 to 2 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r_, except no butter if dish is a _g_r_a_t_i_n_e_'_e PPRROOCCEEDDUURREE (1) Bring the liquid to a boil. (2) Cook the onions slowly (@2-3) with the salt and butter in a covered saucepan for 20 to 30 minutes, or until the onions are very tender but not browned. (3) Add the flour and stir over low heat (@2-3) for 3 minutes. (4) Off heat, blend in the boiling liquid. Simmer slowly for 15 minutes, stirring occasionally. Force the sauce through a sieve or food mill, or pur'e it in an electric blender. (5) Bring again to the simmer. Thin out to desired consistency with spoonfuls of cream. Season to taste with salt, pepper, and nutmeg. (6) Off heat and just before serving, stir in the enrichment but- ter. 2 Aug 2005 176 SAUCE-WHITE(S) Rupley Family Cookbook (11/11/95) SAUCE-WHITE(S) SAUCE BA^TARDE or SAUCE AU BEURRE - mock hollandaise, made with white stock, egg yolk, cream, lemon juice and butter. For: boiled fish, boiled chicken, boiled lamb, boiled potatoes, asparagus, cauliflower, celery, broccoli. Quickly made and useful sauce. Not strictly of the _b_e_'_c_h_a_m_e_l or _v_e_l_o_u_t_e_' family, because it is made with a _b_e_u_r_r_e _m_a_n_i_e_' rather than a _r_o_u_x_. A golden color comes from the egg yolk. With enough but- ter it suggests a hollandaise. Thus the name "mock hollandaise". From JC, page 64. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) _h_e_a_v_y_-_b_o_t_t_o_m_e_d _8_-_c_u_p _s_a_u_c_e_p_a_n _e_l_e_c_t_r_i_c _m_i_x_e_r_, with wire whip beater and 8-cup mixing bowl _r_u_b_b_e_r _s_c_r_a_p_e_r _w_i_r_e _w_h_i_p 2 cups _b_o_i_l_i_n_g _w_h_i_t_e _s_t_o_c_k_, or _v_e_g_e_t_a_b_l_e _c_o_o_k_i_n_g _w_a_t_e_r_, or _w_a_t_e_r and 1/4 tsp _s_a_l_t 2 Tbsp _m_e_l_t_e_d _o_r _s_o_f_t_e_n_e_d _b_u_t_t_e_r 3 Tbsp _f_l_o_u_r 1 _e_g_g _y_o_l_k 2 Tbsp _w_h_i_p_p_i_n_g _c_r_e_a_m _s_a_l_t _a_n_d _p_e_p_p_e_r 1 to 2 Tbsp _l_e_m_o_n _j_u_i_c_e 4 to 8 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Bring the liquid to a boil. (2) Put butter and flour in the saucepan and blend with the rub- ber scraper into a smooth paste. (3) Pour on all the boiling liquid at once and blend vigorously with a wire whip. (4) Put the egg yolk in the mixing bowl. Beat for 2 minutes (KAW @4). Blend in (KAW @2) the cream. Blend in slowly, over 1 minute, the hot sauce. Pour the mixture back into the sauce pan. Bring to the boil over moderate heat (@5), beating, and boil 5 seconds. Remove from heat. Season to taste with salt, pepper, and lemon juice. If not used immediately, film surface with a half-tablespoon of melted butter. (5) Off heat, just before serving, beat in the final butter enrichment, by the tablespoon. NNOOTTEESS Variations: _S_a_u_c_e _a_u_x _c_a_p_r_e_s _- caper sauce. For: boiled fish or boiled leg of lamb. Just before stirring in the final enrichment butter, beat 2 to 3 Tbsp capers into 2 cups _s_a_u_c_e _b_a_^_t_a_r_d_e_. _S_a_u_c_e _a_` _l_a _m_o_u_t_a_r_d_e _- mustard sauce. For: broiled mackerel, herring, tuna, or swordfish. For the final enrichment, use 2 Tbsp strong Dijon- type mustard creamed with 4 to 8 Tbsp butter for 2 cups _s_a_u_c_e _b_a_^_t_a_r_d_e_. _S_a_u_c_e _a_u_x _a_n_c_h_o_i_s _- anchovy sauce. Just before stirring in the final enrichment butter, beat 1 Tbsp anchovy paste or 2 Tbsp canned anchovies mashed into a pure'e into 2 cups _s_a_u_c_e _b_a_^_t_a_r_d_e_. 2 Aug 2005 177 SAUERKRAUT-BRAS(V) Rupley Family Cookbook (3/9/96) SAUERKRAUT-BRAS(V) CCHHOOUUCCRROOUUTTEE BBRRAAIISSEE''EE AA`` LL''AALLSSAACCIIEENNNNEE SAUERKRAUT-BRAS - _c_h_o_u_c_r_o_u_t_e _b_r_a_i_s_e_'_e _a_` _l_'_a_l_s_a_c_i_e_n_n_e, sauerkraut braised with wine, stock, aromatic vegetables and spices A classic dish. Serve with fowl or with pork, ham, or sausage, any of which may be cooked with the sauerkraut, enhancing the flavor of both. And with buttered eggs noodles. From JC, page 496. IINNGGRREEDDIIEENNTTSS ((44--66 sseerrvviinnggss)) _5_- _t_o _6_-_q_t _c_o_v_e_r_e_d _f_i_r_e_p_r_o_o_f _c_a_s_s_e_r_o_l_e_, if meat is to be cooked with the sauerkraut, otherwise half this size _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r 2 lbs _s_a_u_e_r_k_r_a_u_t_, about 4 cups fresh or canned (about 2.8-3.3 cups per lb canned) 1/2 lb _b_a_c_o_n or _s_a_l_t _p_o_r_k_, _p_r_e_f_e_r_a_b_l_y _t_h_e _l_a_t_t_e_r 1/2 cup _c_a_r_r_o_t_s_, or more, thinly sliced 1 cup _o_n_i_o_n_s_, or more, sliced 1-2 Tbsp _f_a_t (butter, rendered fresh pork fat or goose fat) _l_a_r_g_e _h_e_r_b _b_o_u_q_u_e_t_: 4 sprigs parsley, 1 bay leaf, 6 pepper- corns, 10 juniper berries, tied in cheesecloth 1/3 cup _d_a_r_k _b_r_o_w_n _s_u_g_a_r_; OPTIONAL, but recommended _s_a_l_t_, _p_e_p_p_e_r_, to taste 1/4 cup _g_i_n_, if no juniper berries in the herb bouquet; OPTIONAL, and perhaps better if not used 1 cup _d_r_y _w_h_i_t_e _w_i_n_e or 2/3 cup _d_r_y _w_h_i_t_e _v_e_r_m_o_u_t_h 2-3 cups _w_h_i_t_e _s_t_o_c_k_, _b_r_o_w_n _s_t_o_c_k, or _c_a_n_n_e_d _b_e_e_f _o_r _c_h_i_c_k_e_n _b_o_u_i_l_l_o_n; or 1-1/2 oz _g_l_a_c_e _d_e _v_i_a_n_d_e in a small amount of hot water _r_o_u_n_d _o_f _b_u_t_t_e_r_e_d _p_a_p_e_r PPRROOCCEEDDUURREE (1) Preheat oven to 325 degrees. (2) Remove the rind and cut the bacon into strips 1/2 inch wide and 2 inches long, or if bulk bacon or salt pork, into lar- dons 1/3 by 1/3 by 1 inch. Blanch by simmering 10 minutes in 2 quarts of water. Drain. (3) Drain the sauerkraut. Optionally, soak it in a large basin of cold water for 15 minutes or more, changing the water 3 times; taste the sauerkraut, and when the briny flavor has been sufficiently removed, drain it. The wash appears to be not necessary with currently available canned sauerkraut. In small handfuls, squeeze out as much water as you can. Pick apart the strands. (4) Cook the bacon or salt pork in the fat or butter in the casserole at medium heat, browning it. Add the carrots and onions, and cook slowly (@3) in the casserole, covered, for 10 minutes without browning. (5) Stir in the sauerkraut and mix well to cover them with fat and vegetables. Cook slowly (@3) for 10 minutes more. (6) Bury the spice and herb packet in the sauerkraut. Option- ally, add the brown sugar. Pour in the wine, and enough stock or bouillon just to cover the sauerkraut. Season lightly with salt and pepper. Bring to the simmer on top of the stove. (7) Either (a) lay on the round of buttered paper; cover and set in the middle level of the preheated oven; regulate heat (275 degrees) so sauerkraut just bubbles slowly for 4-1/2 to 5 hours. Or (b) more simply, simmer uncovered on the stove top (@2-4) for 45 minutes; degrease after 15 minutes; cover when the liquid level has reduced to about half its original vol- ume. The latter procedure appears preferable. 2 Aug 2005 178 SAUERKRAUT-BRAS(V) Rupley Family Cookbook (3/9/96) SAUERKRAUT-BRAS(V) (8) Monitor the dish occasionally, to ensure that the liquid has not evaporated or been absorbed completely. At the end of the braising, all the liquid should have been absorbed if the oven method is used, with the long braising time. However, the liquid makes a tasty sauce; with this in mind, it may be appropriate to add more liquid (wine, and stock, in the same mix as above) as needed during braising, to end with perhaps half the original volume of liquid. (9) Taste carefully for seasoning. Turn out on a hot platter, if appropriate surrounding or as a base for the meat. NNOOTTEESS If meat is to be braised with the cabbage, brown it and add it at an appropriate time before the dish is to be finished, i.e., about 1 hour for thick pork chops, or 1-1/2 to 2 hours for a pork roast. If the shorter stove-top braising method is used, saute' the meat until it is nearly cooked and add to the cabbage at half completion of the braising (after 20 minutes). The braising liquid is a tasty sauce, and one might want to add enough at the start or during cooking so that not all is absorbed. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 hour 20 minutes preparation for the oven; another 20 minutes for browing the meat. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 179 SHRIMP-BORDELAI(M) Rupley Family Cookbook (2/13/99) SHRIMP-BORDELAI(M) SSHHRRIIMMPP BBOORRDDEELLAAIISSEE SHRIMP-BORDELAI - shrimp bordelaise, shrimp cooked in a _m_i_r_e_p_o_i_x, with cognac and white wine _C_r_e_v_e_t_t_e_s _a_` _l_a _B_o_r_d_e_l_a_i_s_e_. From DIAT, page 245. IINNGGRREEDDIIEENNTTSS ((33 sseerrvviinnggss)) _s_a_u_t_e_' _p_a_n _h_o_t _s_e_r_v_i_n_g _d_i_s_h MIREPOIX 2 Tbsp _b_u_t_t_e_r 1 _c_a_r_r_o_t_, finely chopped 1 _o_n_i_o_n_, finely chopped 2 _s_h_a_l_l_o_t_s_, finely chopped 1 sprig _p_a_r_s_l_e_y 1 clove _g_a_r_l_i_c_, crushed pinch _g_r_o_u_n_d _t_h_y_m_e 1/4 tsp _g_r_o_u_n_d _b_a_y _l_e_a_f 2 lbs _s_h_r_i_m_p _w_i_t_h _s_h_e_l_l_s_, or 1-1/2 lbs _s_h_e_l_l_e_d _s_h_r_i_m_p, tail on ok 1/4 cup _c_o_g_n_a_c 1/2 cup _w_h_i_t_e _w_i_n_e _s_a_l_t_, _b_l_a_c_k _p_e_p_p_e_r_, _c_a_y_e_n_n_e _p_e_p_p_e_r_, to taste (perhaps 1/2 tsp salt, and large pinches of the peppers) _b_e_u_r_r_e _m_a_n_i_e_'_, 1 tsp each of butter and flour; or a liason of 3 egg yolks. _p_a_r_s_l_e_y_, chopped PPRROOCCEEDDUURREE (1) Prepare the shrimp: shell, devein, etc.; or thaw them, nowa- days. (2) Prepare the _m_i_r_e_p_o_i_x: Melt the 2 Tbsp butter in a saute' pan over medium or medium-low heat (@3-5). Add the chopped car- rot, onion, and shallots, and the garlic, parsley, thyme, and bay leaf. Cook slowly until the vegetables are soft, about 15 minutes. (3) Add the shrimp, cognac, wine, and the salt, black pepper, and cayenne pepper. Cook quickly (@5-6) for 5 or 6 minutes, or until the shrimp are pink, shaking the pan constantly. Remove the shrimp to a serving dish and keep warm. Discard the parsley sprig. (4) Reduce the liquid in the pan by half. Mix in the _b_e_u_r_r_e _m_a_n_i_e_', or use a liason of 3 egg yolks beaten with a little of the pan liquid. Cook for a minute or two. Pour the sauce over the shrimp. (5) Garnish with the chopped parsley, and serve, accompanied, for example, with white rice or a rice pilaf. NNOOTTEESS Also see crayfish bordelaise recipes in LAROU, page 316, and OLIVER, page 379, which differ principally in that the crayfish cook more slowly and thus are saute'ed and flamed with the cognac before cooking with the _m_i_r_e_p_o_i_x. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: ? _T_i_m_e_: ? 2 Aug 2005 180 SHRIMP-FLAMBEE(M) Rupley Family Cookbook (2/13/99) SHRIMP-FLAMBEE(M) SSHHRRIIMMPP FFLLAAMMBBEE''EE SHRIMP-FLAMBEE - shrimp flambe'e, shrimp saute'ed with shallots, nutmeg, flamed, sauced with cream Very quick and very good. Scalable for a dinner party. From OLIVER, page 380, a crayfish recipe, modified for shrimp. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 22)) _s_a_u_t_e_' _p_a_n 3/4 lb _s_h_r_i_m_p_, shelled, uncooked, tail on ok 1 _s_h_a_l_l_o_t_, chopped; optional 2 Tbsp _o_l_i_v_e _o_i_l 3 Tbsp _b_u_t_t_e_r 1/4 cup _A_r_m_a_g_n_a_c_, _c_o_g_n_a_c_, or _c_a_l_v_a_d_o_s _s_a_l_t_, _w_h_i_t_e _p_e_p_p_e_r_, to taste dash _n_u_t_m_e_g_; optional 1/2 cup _c_r_e_`_m_e _f_r_a_c_h_e 1 Tbsp _p_a_r_s_l_e_y_, chopped; optional PPRROOCCEEDDUURREE (1) Saute' in the olive oil and butter, first the shallots, if used, then add the shrimp and cook briefly, until they turn color. (2) Sprinkle with the Armagnac and flame. (3) Season with the salt, white pepper, and optionally the nut- meg. Simmer over the lowest possible heat until shrimp just cooked; this is only a few moments. (4) Sprinkle with the cre`me frache, bring to the boil, and cook over high heat for a few moments, shaking the pan to blend the juices. (5) Add the parsley to the pan, mix, and serve immediately, accompanied by white rice or a risotto. NNOOTTEESS For a thicker sauce, before step 5, reserve the shrimp warm, reduce the sauce to the desired thickness, then either return the shrimp to the pan and finish, or plate the shrimp and coat with the finished sauce. Cre`me frache can be substituted by straight heavy cream, or by 1 cup heavy cream with 1 Tbsp buttermilk added and allowed to thicken warm (60 to 85 F) at room temperature, about 6 hours. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. 2 Aug 2005 181 SHRIMP-GRILL(M) Rupley Family Cookbook (2/13/99) SHRIMP-GRILL(M) GGRRIILLLLEEDD SSHHRRIIMMPP SHRIMP-GRILL - grilled shrimp, coated with olive oil-soaked bread crumbs and garlic Simple but delicious. From HAZAN, page 290. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44 ttoo 66)) _s_k_e_w_e_r_s_, if the shrimp are large, or a _g_r_i_l_l _w_o_k if they are small 2 lb _m_e_d_i_u_m _s_h_r_i_m_p_, unshelled weight, or 1-1/2 lb _s_h_e_l_l_e_d _s_h_r_i_m_p 3-1/2 Tbsp _o_l_i_v_e _o_i_l 3-1/2 Tbsp _v_e_g_e_t_a_b_l_e _o_i_l 2/3 cup _f_i_n_e_, _d_r_y_, _u_n_f_l_a_v_o_r_e_d _b_r_e_a_d _c_r_u_m_b_s 1/2 tsp _g_a_r_l_i_c_, very finely chopped 2 tsp _p_a_r_s_l_e_y_, very finely chopped _s_a_l_t_, _f_r_e_s_h_l_y _g_r_o_u_n_d _p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) Shell the shrimp and remove the dark vein. Wash in cold water. Pat thoroughly dry with cloth kitchen towels. (2) Put the shrimp in a roomy bowl. Add as much of the olive oil and vegetable oil, in equal parts, and of the bread crumbs as you need to coat the shrimp evenly, but lightly, all over. If the shrimp are small, more of the two oils and the bread crumbs may be needed; when you increase the quantities, use them in the same proportion. (3) Add the chopped garlic, parsley, salt and pepper, and toss thoroughly to coat the shrimp well. Allow the shrimp to steep in their coating for at least 20 minutes or up to 2 hours at room temperature. (4) Preheat the grill or broiler, and the grill wok also if it is to be used. (5) Skewer the shrimp if they are sufficiently large, curling one end of each shrimp inward so the skewer goes through at three points (fetal position), to keep the shrimp from slipping as you turn the skewer. If the shrimp are small, use the grill wok. (6) Cook the shrimp briefly, close to the source of heat, about 2 minutes on' each side, until they have a thin, golden crust. (7) Serve piping hot, with rice. NNOOTTEESS Use more garlic! And more parsley. Frozen, uncooked, shelled shrimp work well. With the grill wok, some of the coating will fall off onto the grill briquets, when the shrimp are shaken or turned. This is all right, and the flameup adds flavor. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 45 minutes. 2 Aug 2005 182 SHRIMP-MARGRITA(AM) Rupley Family Cookbook (2/13/99) SHRIMP-MARGRITA(AM) MMAARRGGAARRIITTAA SSHHRRIIMMPP SHRIMP-MARGRITA - margarita shrimp, shrimp saute'ed in olive oil, then simmered in a margarita sauce Jonathan's Tucson Cork's Margarita Shrimp. Different, even odd. Also quick, once the sauce base has been made. From Tucson Citizen, 5/20/1998, Taste section. IINNGGRREEDDIIEENNTTSS ((22--33 sseerrvviinnggss)) _s_a_u_t_e_' _p_a_n 25 _3_1_-_4_0 _s_h_r_i_m_p_, about 3/4 pound shelled and cleaned, tail on ok 1 Tbsp _s_h_a_l_l_o_t_s_, chopped 1/2 Tbsp _o_l_i_v_e _o_i_l 3/4 cup _s_a_u_c_e _b_a_s_e 3/4 cup _t_e_q_u_i_l_a dash _p_e_p_p_e_r _s_a_l_t_, if not served in salt-rimmed glass 1 tsp _p_a_r_s_l_e_y_, chopped 1/2 Tbsp _c_o_r_n_s_t_a_r_c_h in 1 Tbsp _w_a_t_e_r SAUCE BASE 1/4 cup _c_a_r_m_e_l_i_z_e_d _s_u_g_a_r 1/3 cup _t_r_i_p_l_e _s_e_c 1/4 cup _C_o_i_n_t_r_e_a_u 1/c cup _l_i_m_e _j_u_i_c_e PPRROOCCEEDDUURREE (1) Prepare the sauce base: combine the hot carmelized sugar with the triple sec, Cointreau, and lime juice. (2) Saute' the shallots and shrimp for 30 seconds over high heat (@9-10). (3) Add the sauce base, simmer 30 seconds. Add the tequila, sim- mer 1 minute. (4) Add the parsley, and to tighten, add the cornstarch in water. (5) Serve immediately: as an appetizer, in a salt-rimmed mar- garita glass; or as a main course, over white rice or a risotto. Garnish perhaps, with slices of lime or orange, or with a sprig of mint? NNOOTTEESS The alcohol content is high, 2-3 ounces per serving. Reduce amount of tequila if served over rice? Flame after adding the tequila? RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy, once the sauce base is made. _T_i_m_e_: 15 minutes. 2 Aug 2005 183 SOLE-MEUNIERE(M) Rupley Family Cookbook (10/18/95) SOLE-MEUNIERE(M) FFIILLEETTSS OOFF SSOOLLEE AA`` LLAA MMEEUUNNIIEE``RREE SOLE-MEUNIERE - filets of sole or other fish floured, saute'ed, and sauced with lemon butter with parsley Classic dish, quickly prepared for a few people. The sole may be substituted by filets of other fish, or by whole fish such as trout, or by scallops, etc. Adapted from DIAT, page 117ff; NYT, page 257; LAROU, page 894; JB, page 127. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) 1 or 2 _l_a_r_g_e _h_e_a_v_y _s_k_i_l_l_e_t_s_, sufficient to hold all the filets 1 _s_m_a_l_l _s_k_i_l_l_e_t _o_r _s_a_u_c_e_p_a_n_, to prepare the brown or black but- ter 2 _l_a_r_g_e _d_i_s_h_s_, for flouring the filets _p_i_e_c_e _o_f _w_a_x _p_a_p_e_r_, for holding the floured filets _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r 4 or more _f_i_l_e_t_s_, 1-1/4 to 1-1/2 lb of fish; trim the edges as needed 1/2 cup _m_i_l_k 1 cup _f_l_o_u_r 1 tsp _s_a_l_t 1/4 tsp _w_h_i_t_e _p_e_p_p_e_r 1/4 tsp _t_h_y_m_e 8 Tbsp _o_i_l (clarified butter, good cooking oil, or half butter and half oil); use less oil if filets nearly fill skillet 4 Tbsp _b_u_t_t_e_r or _c_l_a_r_i_f_i_e_d _b_u_t_t_e_r 1 Tbsp _l_e_m_o_n _j_u_i_c_e 2 Tbsp _m_i_n_c_e_d _p_a_r_s_l_e_y pinch _s_a_l_t _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Clarify the butter (unless oil or butter and oil is to be used). (To clarify butter, cut into pieces and place in a saucepan over moderate heat. When butter has melted, skim off the foam and strain through cheesecloth.) (2) Mix the cup of flour with the salt, pepper, and thyme. Dip each filet in milk and then dredge it with the seasoned flour. Shake off the excess flour. Place the floured filets on wax paper. (3) Heat the oil (or clarified butter, or oil-butter mixture) in the skillet at moderately high heat (@8). There should be a 1/16 to 1/4 inch depth of oil, which is about 8 tablespoons for a 12 inch skillet that is not overfilled, i.e., has only several small filets. (4) When the oil is hot, place the floured filets in the skillet. Saute' without turning until golden brown on one side, 2 to 5 minutes, depending on the thickness of the filet. Turn with a metal spatula carefully so as not to break the filets, and saute' the second side to golden brown, probably for less time than for the saute' of the first side. The fish should be just done, moist but flaky, when tested with a fork or tooth- pick. Transfer the fish to the hot serving platter. (5) In the small saucepan or skillet melt four tablespoons of butter or add four tablespoons of clarified butter. Set over moderately high heat (@8) until the butter starts to brown, which happens within a minute or two. If butter rather than clarified butter was used, it should be strained now. Then, either: (_a) Off heat, stir in the lemon juice and the minced parsley. Season with a pinch of salt and a pinch of pepper. Pour the sauce over the filets. or (_b) (Preferred.) Sprinkle lemon juice over the saute'ed filets, pour the hot butter over them, season with salt and pepper, and sprinkle with the chopped herbs. 2 Aug 2005 184 SOLE-MEUNIERE(M) Rupley Family Cookbook (10/18/95) SOLE-MEUNIERE(M) Serve immediately. NNOOTTEESS Half of the parsley in the meunie`re butter may be substituted by other finely chopped herbs: chervil, tarragon, chives, green onions, etc. For an amandine sauce, add 4 tablespoons of toasted sliced almonds to the sauce butter, and brown them slightly. Pour butter and almonds over the filets. The filets can be decorated with lemon slices dipped in chopped parsley and with sprigs of parsley. The dish can be garnished by surrounding with orange slices, saute'ed mushrooms, saute'ed tomato slices, saute'ed diced potatoes, etc. Serve with additional individual pieces of lemon. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 10 to 15 minutes cook- ing and saucing. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 185 SOLE-POACH-WINE(M) Rupley Family Cookbook (10/24/95) SOLE-POACH-WINE(M) FFIISSHH FFIILLEETTSS PPOOAACCHHEEDD IINN WWHHIITTEE WWIINNEE SOLE-POACH-WINE - sole or other fish filets, poached in white wine Basic poaching recipe, for fish filets to be sauced by any of many methods. From JC, page 208. IINNGGRREEDDIIEENNTTSS ((66 sseerrvviinnggss)) _b_u_t_t_e_r_e_d _b_a_k_i_n_g _a_n_d _s_e_r_v_i_n_g _d_i_s_h_, fireproof, 10 to 12 inches in diameter, 1-1/2 to 2 inches deep. _b_u_t_t_e_r_e_d _w_a_x _p_a_p_e_r_, cut to fit over fish in baking dish _s_a_u_c_e_p_a_n_, to hold cooking liquid after poaching 2 Tbsp _f_i_n_e_l_y _m_i_n_c_e_d _s_h_a_l_l_o_t_s or _g_r_e_e_n _o_n_i_o_n_s 2-1/2 lb _s_o_l_e _o_r _f_l_o_u_n_d_e_r _f_i_l_e_t_s_, skinless and boneless, cut into serving pieces. _s_a_l_t _a_n_d _p_e_p_p_e_r 1-1/2 Tbsp _b_u_t_t_e_r_, cut into bits 1-1/2 cups _p_o_a_c_h_i_n_g _l_i_q_u_i_d_: cold white-wine fish stock; or 3/4 cup dry white wine or 2/3 cup dry white vermouth, plus 1/4 cup bottled clan juice, plus water to volume or wine and water mixed PPRROOCCEEDDUURREE (1) Preheat oven to 350 F. Butter the baking dish. (2) Sprinkle half the shallots or onions in the bottom of the dish. See note below for a richer poaching liquid. Season the filets lightly with salt and pepper. Arrange them in one only slightly overlapping layer in the dish. If filets are thin, they may be folded in half to form a triangle. Sprin- kle the filets with the remaining shallots or onions. Dot with butter. Pour in the cold poaching liquid and enough water so fish is barely covered. (3) Bring almost to the simmer on top of the stove. Lay the but- tered paper over the fish. Place dish in bottom third of preheated oven. Maintain liquid almost at the simmer for 8 to 12 minutes, depending on the thickness of the filets. The fish is done when a fork pierces the flesh easily. Do not overcook. The fish should _n_o_t be dry and flaky. (4) Place a cover over the dish and drain out all cooking liquid into saucepan. Be careful not to break apart the filets. The fish may be kept warm for a few minutes over hot but not simmering water. Or, set it aside, covered with its wax paper, and reheat later for a few minutes over simmering water. Be sure fish does not overcook as it reheats. Before saucing, drain off any liquid which may have accumulated in the dish. NNOOTTEESS Saucing recipes are given on following pages, for: _f_i_l_e_t_s _d_e _p_o_i_s_s_o_n _B_e_r_c_y _a_u_x _c_h_a_m_p_i_g_n_o_n_s _f_i_l_e_t_s _d_e _p_o_i_s_s_o_n _g_r_a_t_i_n_e_'_s_, _a_` _l_a _p_a_r_i_s_i_e_n_n_e If the cooking liquid is to be made into a white sauce, optionally add before poaching, below and about the fish, the ingredients for making substitute white chicken stock (a carrot, another shallot and a stalk of celery, all finely chopped, and an herb bouquet [several sprigs parsley, 1/4 tsp ground thyme, and 1/2 tsp ground bay leaf]; see recipe SAUCE-STOCK-SUB). If this is done, the fish should be removed to a serving platter before saucing, to separate it from the added vegeta- bles. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: timing for doneness critical. _T_i_m_e_: 20 minutes to comple- tion of poaching. 2 Aug 2005 186 SOLE-POACH-WINE(M) Rupley Family Cookbook (10/24/95) SOLE-POACH-WINE(M) SAUCING OF POACHED FISH FILETS FFIISSHH FFIILLEETTSS PPOOAACCHHEEDD IINN WWHHIITTEE WWIINNEE WWIITTHH MMUUSSHHRROOOOMMSS _F_i_l_e_t_s _d_e _p_o_i_s_s_o_n _B_e_r_c_y _a_u_x _c_h_a_m_p_i_g_n_o_n_s (6 servings) _s_k_i_l_l_e_t_, for cooking mushrooms _w_i_r_e _w_h_i_p_, for blending the sauce 3/4 lb _s_l_i_c_e_d _f_r_e_s_h _m_u_s_h_r_o_o_m_s_, about 3-1/2 cups 2 Tbsp _b_u_t_t_e_r 1/8 tsp _s_a_l_t pinch _p_e_p_p_e_r 2-1/2 lb _f_i_l_e_t_s _o_f _s_o_l_e _o_r _f_l_o_u_n_d_e_r, and the ingredients and utensils for poaching them 2-1/2 Tbsp _f_l_o_u_r 3 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r 1 cup _w_h_i_p_p_i_n_g _c_r_e_a_m _s_a_l_t _a_n_d _p_e_p_p_e_r _l_e_m_o_n _j_u_i_c_e 1/4 cup _g_r_a_t_e_d _S_w_i_s_s _c_h_e_e_s_e 1 Tbsp _b_u_t_t_e_r_, cut into bits (1) Before poaching the fish, toss the mushrooms in hot butter over moderately high heat (@8) for a minute or two, without browning. Season with pepper and salt. Set aside. (2) Arrange the fish and the shallots or onions in the buttered baking dish, as in the master recipe. Spread the mushrooms over the filets. Pour the liquid around them. Poach, as in the master recipe, drain the liquid into a saucepan. Keep the fish warm, or set it aside and reheat after saucing. The preparation of the sauce may take more than 10 minutes, if the volume of liquid to be reduced is large. (3) Preheat broiler. (4) Rapidly boil down the poaching liquid until it has reduced to 1 cup. Off heat, beat the flour and butter paste into the hot liq- uid, then 1/2 cup of the cream. Bring to the boil. Thin out the sauce with additional tablespoons of cream, until the sauce coats the spoon nicely. Season to taste with salt, pepper, and drops of lemon juice. (5) Spoon the sauce over the fish. Sprinkle on the cheese. Dot with butter. Place dish 6 to 7 inches from a hot broiler for 2 to 3 minutes to reheat fish and brown the top of the sauce lightly. Serve as soon as possible. The dish may be prepared ahead and reheated: bring just to the simmer on top of the stove, then run for a minute or two under a hot broiler to brown the top of the sauce. 2 Aug 2005 187 SOLE-POACH-WINE(M) Rupley Family Cookbook (10/24/95) SOLE-POACH-WINE(M) FFIISSHH FFIILLEETTSS PPOOAACCHHEEDD IINN WWHHIITTEE WWIINNEE;; CCRREEAAMM AANNDD EEGGGG YYOOLLKK SSAAUUCCEE _F_i_l_e_t_s _d_e _p_o_i_s_s_o_n _g_r_a_t_i_n_e_'_s_, _a_` _l_a _p_a_r_i_s_i_e_n_n_e (6 servings) _2 _q_t _s_a_u_c_e_p_a_n _w_o_o_d_e_n _s_p_o_o_n _w_i_r_e _w_h_i_p _2 _q_t _m_i_x_i_n_g _b_o_w_l 2-1/2 lb _s_o_l_e _o_r _f_l_o_u_n_d_e_r _f_i_l_e_t_s, poached, and with poaching liquid 3 Tbsp _b_u_t_t_e_r 4 Tbsp _f_l_o_u_r 3/4 cup _m_i_l_k 2 _e_g_g _y_o_l_k_s 1/2 cup _w_h_i_p_p_i_n_g _c_r_e_a_m _m_o_r_e _c_r_e_a_m _a_s _n_e_e_d_e_d _s_a_l_t _a_n_d _w_h_i_t_e _p_e_p_p_e_r _l_e_m_o_n _j_u_i_c_e 2 Tbsp _g_r_a_t_e_d _S_w_i_s_s _c_h_e_e_s_e_, to help brown top of sauce 1 Tbsp _b_u_t_t_e_r_, cut into bits (1) Poach the fish as in the master recipe. Drain the liquid into a saucepan. Keep the fish warm. Rapidly reduce the liquid to 1 cup. (2) Melt the butter in a saucepan, blend in the flour, and cook slowly (@2-3), stirring, until they foam and froth together for 2 minutes without coloring. Off heat, beat in the boiling poaching liquid, then the milk. Boil, stirring, for 1 minute. Sauce will be very thick. (3) Preheat broiler. (4) Blend the yolks and cream in the mixing bowl. Beat in driblets of the hot sauce until a cup has been added. Beat in the rest in a thin stream. Return the sauce to the pan. Set over moderately high heat (@8). Stir with a wooden spoon, reaching all over the bottom of the pan, until the sauce comes to the boil. Boil and stir for 1 minute. Thin out with additional spoonfuls of cream, until the sauce coats the spoon nicely. Season carefully to taste with salt, pepper, and drops of lemon juice. Strain. (5) Spoon the sauce over the fish. Sprinkle with cheese. Dot with butter If not to be served immediately, set aside. (6) Just before serving, reheat slowly almost to simmer on stove top. Run under hot broiler to brown the top of sauce. 2 Aug 2005 188 SOUFFLE-GRAND-M(D) Rupley Family Cookbook (10/17/95) SOUFFLE-GRAND-M(D) SSOOUUFFFFLLEE'' AAUU GGRRAANNDD MMAARRNNIIEERR SOUFFLE-GRAND-M - desert souffle' flavored with Grand Marnier liqueur An elegant finish to a meal. The souffle' base sauce, here made from a _b_e_'_c_h_a_m_e_l, can be prepared long ahead. The final filled mold, with the beaten whites added to the base sauce, can hold for an hour before bak- ing. Other liqueurs or flavorings may be substituted for the Grand Marnier. Adapted from NYT, page 604; and JC, page 614. IINNGGRREEDDIIEENNTTSS ((55 sseerrvviinnggss)) 2 qt _s_o_u_f_f_l_e_' _m_o_l_d _e_l_e_c_t_r_i_c _m_i_x_e_r_, with whip mixing head and separate mixing bowls for yolks and whites _w_i_r_e _b_a_l_l_o_o_n _w_h_i_p _w_i_d_e _r_u_b_b_e_r _s_p_a_t_u_l_a_, for folding in egg whites 6 _e_g_g_s_, at room temperature. 3 Tbsp _b_u_t_t_e_r 3 Tbsp _f_l_o_u_r 3/4 cup _m_i_l_k 3 Tbsp _o_r_a_n_g_e _m_a_r_m_a_l_a_d_e _b_u_t_t_e_r and _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r, for preparation of souffle' mold pinch _s_a_l_t 1/4 tsp _c_r_e_a_m _o_f _t_a_r_t_a_r 1 Tbsp _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 6 _e_g_g _w_h_i_t_e_s_, beaten until stiff with salt, sugar, and cream of tartar added 4 _e_g_g _y_o_l_k_s_, lightly beaten 1/4 cup _G_r_a_n_d _M_a_r_n_i_e_r _p_o_w_d_e_r_e_d _s_u_g_a_r PPRROOCCEEDDUURREE (1) Preheat oven to 400 F. If the six eggs are not at room tem- perature, warm them in a bowl of hot water. (2) Over moderate heat (@5) melt butter in a saucepan and stir in flour with whip; let butter and flour foam together for 1 minute without browning. Off heat, add milk gradually to the _r_o_u_x, beating with whip to blend thoroughly. Turn heat to moderately high (@8) and cook with constant stirring until mixture thickens (several minutes). The sauce will be very thick, a paste. Off heat, stir in the marmalade. Allow sauce to cool while preparing other materials. (3) Butter the souffle' mold, sides and bottom. Roll granulated sugar (about 3 Tbsp) around the inside of mold until sides and bottom are coated evenly. Knock out excess sugar. (4) Separate carefully (no trace of yolk in the whites) 6 egg whites into one beater mixing bowl, 4 yolks into another, and 2 yolks to wherever. (5) Beat the egg whites and a pinch of salt (KAW at speed 8 for about 3 minutes). When the whites are foamy, about half beaten, add cream of tartar to help stabilize the whites and the tablespoon of sugar. Continue beating until whites are stiff. Set bowl aside. (6) Beat the egg yolks (KAW at speed 6 for 1 minute). Add the cooked sauce and stir with the electric mixer (KAW at stir speed for 30 seconds). Add the Grand Marnier and stir for another 30 seconds. (7) Fold in eggs whites by hand, with a wide rubber spatula. Add about a fourth of the whites at a time. The mixture should not be perfectly smooth (it may have unblended patches of whites) but it should be uniform. Too thorough blending 2 Aug 2005 189 SOUFFLE-GRAND-M(D) Rupley Family Cookbook (10/17/95) SOUFFLE-GRAND-M(D) deflates the whites. (8) Pour souffle' mixture into buttered and sugared mold. There should be at least 1-1/4 inches between surface of mixture and top of mold. (9) Place souffle' in middle level of oven. Turn down heat imme- diately to 375 F. The souffle' should be done, well-puffed and golden brown, after 30 to 35 minutes. A long thin knife plunged into the souffle' through the side of the puff should come out clean. It is all right if the sugar has not caramelized. (10) Sprinkle powdered sugar over the top, to decorate. Serve immediately. When serving, open the crust by separating it using a fork with the serving spoon. NNOOTTEESS The souffle' may be served with a sauce, such as Grand Marnier sauce, or with hot sugared fruit, etc. For well-beaten egg whites, the bowl and beater must be dry and free of grease. Thus it is simpler to beat the whites before the yolks. After the whites are folded in and the mold filled, the souffle' should be put into the oven within an hour. The base sauce (eggs, flavoring, and _b_e_'_c_h_a_m_e_l) without the whites added can be stored for longer, in which case the whites should be beaten just before being folded in. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: Care required, but success nearly certain. _T_i_m_e_: 30 min- utes preparation time. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 190 SOUFFLE-SPINACH(M) Rupley Family Cookbook (10/23/95) SOUFFLE-SPINACH(M) SSPPIINNAACCHH SSOOUUFFFFLLEE'' SOUFFLE-SPINACH - spinach souffle', optionally with ham and poached eggs _S_o_u_f_f_l_e_' _a_u_x _e_'_p_i_n_a_r_d_s_. From JC, page 165 IINNGGRREEDDIIEENNTTSS ((44 ttoo 66 sseerrvviinnggss)) _2 _q_t _s_o_u_f_f_l_e_' _m_o_l_d _m_e_d_i_u_m _s_k_i_l_l_e_t _o_r _s_a_u_c_e_p_a_n_, for cooking shallots or green onions and removing moisture from spinach _2_-_1_/_2 _q_t _s_a_u_c_e_p_a_n_, for cooking souffle' base sauce _e_l_e_c_t_r_i_c _m_i_x_e_r_, with whip mixing head and separate mixing bowls for yolks and whites _w_o_o_d_e_n _s_p_o_o_n and _w_i_r_e _b_a_l_l_o_o_n _w_h_i_p _w_i_d_e _r_u_b_b_e_r _s_p_a_t_u_l_a_, for folding in egg whites _b_u_t_t_e_r and _g_r_a_t_e_d _P_a_r_m_e_s_a_n _o_r _S_w_i_s_s _c_h_e_e_s_e or _b_r_e_a_d _c_r_u_m_b_s, for preparation of souffle' mold 4-1/2 Tbsp _b_u_t_t_e_r 4-1/2 Tbsp _f_l_o_u_r 1-1/2 cup _b_o_i_l_i_n_g _m_i_l_k 1/2 tsp _s_a_l_t 1/4 tsp _p_e_p_p_e_r 1-1/2 Tbsp _m_i_n_c_e_d _s_h_a_l_l_o_t_s or _g_r_e_e_n _o_n_i_o_n_s 1 Tbsp _b_u_t_t_e_r 1-1/4 cup _c_h_o_p_p_e_d _b_l_a_n_c_h_e_d _s_p_i_n_a_c_h or _c_h_o_p_p_e_d _f_r_o_z_e_n _s_p_i_n_a_c_h, which takes several minutes more cooking 1/2 tsp _s_a_l_t 8 _e_g_g_s_, at room temperature, separated to give 6 yolks and 8 whites pinch _s_a_l_t 1/4 tsp _c_r_e_a_m _o_f _t_a_r_t_a_r 8 _e_g_g _w_h_i_t_e_s_, beaten until stiff with salt, and cream of tartar added 6 _e_g_g _y_o_l_k_s_, lightly beaten 1/2 cup _g_r_a_t_e_d _S_w_i_s_s _c_h_e_e_s_e or _S_w_i_s_s _a_n_d _P_a_r_m_e_s_a_n _c_h_e_e_s_e PPRROOCCEEDDUURREE (1) Preheat oven to 400 F. If the eight eggs are not at room temperature, warm them in a bowl of hot water. (2) Butter the souffle' mold, sides and bottom. Roll or sprinkle grated cheese or bread crumbs (about 3 Tbsp) around the inside of mold until sides and bottom are coated evenly. Knock out excess. (3) Prepare the souffle' base sauce. Over moderate heat (@5) melt butter in saucepan and stir in flour with wooden spoon; let butter and flour foam together for 1 minute without browning. Off heat, after _r_o_u_x has stopped bubbling, add boiling milk all at once, beating with whip to blend thoroughly. Beat in the seasonings. Turn heat to moderately high (@8) and cook with constant stirring until mixture thickens (several min- utes). The sauce will be very thick, a paste. Allow sauce to cool while preparing other materials. (4) Cook over moderate heat (@5) the shallots or green onions for a moment in the butter. Add spinach and salt. Stir over moderately high heat (@8) for several minutes to evaporate as much moisture as possible from the spinach. Remove from the heat. (5) Separate carefully (no trace of yolk in the whites) 6 egg whites into one beater mixing bowl, 4 yolks into another, and 2 yolks to where ever. 2 Aug 2005 191 SOUFFLE-SPINACH(M) Rupley Family Cookbook (10/23/95) SOUFFLE-SPINACH(M) (6) Beat the egg whites and a pinch of salt (KAW at speed 8 for about 3 minutes). When the whites are foamy, about half beaten, add cream of tartar to help stabilize the whites. Continue beating until whites are stiff. Set bowl aside. (7) Beat the egg yolks (KAW at speed 6 for 1 minute). Add the cooked sauce and stir with the electric mixer (KAW at stir speed for 30 seconds). Add the spinach and onions. Stir for another 30 seconds. Correct seasoning. (8) Fold in eggs whites by hand, with a wide rubber spatula. Fold in a fourth of the whites. Stir in all but a table- spoon of the cheese. Fold in the rest of the whites. The mixture should not be perfectly smooth (it may have unblended patches of whites) but it should be uniform. Too thorough blending deflates the whites. (9) Pour the souffle' mixture into the prepared mold. There should be 1-1/4 inches between surface of mixture and top of mold. Sprinkle top with remaining tablespoon of cheese. (10) Place souffle' in middle level of preheated oven. Turn down heat immediately to 375 F. The souffle' should be done, well- puffed and golden brown, after 30 to 35 minutes. A long thin knife plunged into the souffle' through the side of the puff should come out clean. (11) Serve immediately. When serving, open the crust by separat- ing it using a fork with the serving spoon. NNOOTTEESS For well-beaten egg whites, the bowl and beater must be dry and free of grease. Thus it is simpler to beat the whites before the yolks. After the whites are folded in and the mold filled, the souffle' should be put into the oven within an hour. The base sauce (eggs, spinach, and _b_e_'_c_h_a_m_e_l) without the whites added can be stored for longer, in which case the base sauce should be warmed to tepid and the whites should be beaten just before being folded in. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: ? _T_i_m_e_: ? 2 Aug 2005 192 SOUFFLE-SPINACH(M) Rupley Family Cookbook (10/23/95) SOUFFLE-SPINACH(M) VARIATIONS WWIITTHH PPOOAACCHHEEDD EEGGGGSS When filling the mold, pour half the souffle' mixture into the mold, arrange the 4 to 6 poached eggs about the surface, then pour in the remainder of the mixture. WWIITTHH HHAAMM Cook 1/2 cup finely minced boiled ham with the butter and shallots or green onions. WWIITTHH MMUUSSHHRROOOOMMSS Prepare 1/3 lb of finely minced mushrooms. A handful at a time, twist the mushrooms in the cored of a towel to extract their juice. Saute' in 1-1/2 tablespoon butter for 5 minutes or so until the mushroom pieces begin to separate from one another. Season to taste with salt and pep- per. Stir the mushrooms into the souffle' mixture with the spinach. OOTTHHEERR VVEEGGEETTAABBLLEE SSOOUUFFFFLLEE''SS Replacing the spinach, add 1-1/4 cup of cooked vegetables, finely diced or pure'ed, such as mushrooms, broccoli, artichoke hearts, or asparagus tips. 2 Aug 2005 193 SOUP-GAZPACHO1(SP) Rupley Family Cookbook (02/21/98) SOUP-GAZPACHO1(SP) GGAAZZPPAACCHHOO SSOOUUPP -- II SOUP-GAZPACHO1 - gazpacho soup A cold soup, thick enough to be the main element of a light meal, fresh enough to be particularly suitable for hot summer weather. From JZR. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) _b_l_e_n_d_e_r _o_r _f_o_o_d _p_r_o_c_e_s_s_o_r 1 _c_l_o_v_e _g_a_r_l_i_c 1/2 _s_m_a_l_l _o_n_i_o_n_, diced 1/2 _g_r_e_e_n _p_e_p_p_e_r_, seeded and sliced 3 _r_i_p_e _t_o_m_a_t_o_e_s_, quartered 1 _s_m_a_l_l _c_u_c_u_m_b_e_r_, peeled and seeded 1 tsp _s_a_l_t 1/4 tsp _p_e_p_p_e_r 2 Tbsp _o_l_i_v_e _o_i_l 3 Tbsp _w_i_n_e _v_i_n_e_g_a_r 1/2 cup _i_c_e _w_a_t_e_r PPRROOCCEEDDUURREE (1) Put ingredients into processor, blend for 3 (??) seconds or until last slice of cucumber is pulled down into cutting blades. (2) Chill in refrigerator. Also chill serving bowls. (3) Serve with plain or cheese croutons, and optionally with small-diced onion, green pepper, and cucumber. NNOOTTEESS The chilling of the gazpacho can be bypassed by centering an ice cube in each serving dish. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1/2 hour. 2 Aug 2005 194 SOUP-GAZPACHO2(SP) Rupley Family Cookbook (8/24/99) SOUP-GAZPACHO2(SP) TTHHRREEEE PPEEPPPPEERR GGAAZZPPAACCHHOO SSOOUUPP SOUP-GAZPACHO2 - three pepper gazpacho soup, made with red, green and yellow bell peppers, onion, cucumber and tomato, seasoned with olive oil and vinegar, and cilantro and parsley Hard to go badly wrong with gazpacho. However, this recipe, with a relatively startling mix of flavors, is the best we have tried. Use croutons at least as a garnish. From ACTUEL, page 54; see also: LAROU, page 459; JZR; CUISINART, page 36; GISSLEN, page 54; CIA, page 490. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66--88;; aabboouutt 22--11//22 qquuaarrttss)) _f_o_o_d _p_r_o_c_e_s_s_o_r_; a 14-cup bowl is just large enough _m_i_x_i_n_g _b_o_w_l_, 3-quart or larger _s_m_a_l_l _s_a_u_t_e_' _p_a_n_, for preparing croutons 2 cloves _g_a_r_l_i_c 1 _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r_, seeded and cut in 1 inch pieces 2 _r_e_d _b_e_l_l _p_e_p_p_e_r_, seeded and cut in 1 inch pieces 1 _y_e_l_l_o_w _b_e_l_l _p_e_p_p_e_r_, seeded and cut in 1 inch pieces 2 _c_u_c_u_m_b_e_r_s_, halved, seeded and cut in 1 inch pieces 5 _t_o_m_a_t_o_e_s_, halved, seeded, and cut in 1 inch pieces 1 cup _V_-_8 _j_u_i_c_e 1/3 cup _o_l_i_v_e _o_i_l 1/3 cup _r_i_c_e _w_i_n_e _v_i_n_e_g_a_r 1/2 tsp _p_e_p_p_e_r_, or to taste 1/8 tsp _s_a_l_t_, or to taste 1/3 cup _c_i_l_a_n_t_r_o_, chopped 2 Tbsp _p_a_r_s_l_e_y_, chopped GARNISHES: 2 cups _c_r_o_u_t_o_n_s_, optionally seasoned with ground clove or other spice _c_h_i_v_e_s_, about 1/4 cup in 1/2-inch sections, and several spears per serving. 3 Tbsp _e_a_c_h _o_f _r_e_d _b_e_l_l _p_e_p_p_e_r_, _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r_, _r_e_d _o_n_i_o_n_; all diced _b_r_u_n_o_i_s_e PPRROOCCEEDDUURREE (1) In the food processor, chop finely several cloves of garlic. Add to the bowl the peppers, cucumbers and tomatoes, cut into similar-sized pieces. Pure'e coarsely by pulsing. Transfer the pure'e to a mixing bowl (2) Fold in the V-8 juice, oil and vinegar. Season with the cilantro, parsley, pepper and salt. (3) Chill well, if necessary by holding briefly in a freezer com- partment. (4) Prepare the croutons. Over medium heat, melt 2 Tbsp butter in a small fry pan. Add 2 cups of 1/3-inch cubes of rye bread. Toss until the croutons are lightly browned. Add more butter as needed. When nearly done, optionally add sea- sonings; one can recommend several pinches of ground clove. (5) Prepare the other garnishes. (6) When the soup is cold, plate it with the vegetable garnishes arranged on top. Perhaps sprinkle some chive sections about the center, distribute small amounts of the chopped vegeta- bles in several groups, and top with several chive spears. Serve the croutons separately, for individuals to use at the table. NNOOTTEESS As a main course, this amount serves half as many, 3 to 4 persons, with 2 to 3 bowls per person. An excellent light meal if followed by a rich desert. 2 Aug 2005 195 SOUP-GAZPACHO2(SP) Rupley Family Cookbook (8/24/99) SOUP-GAZPACHO2(SP) Will hold overnight in a refrigerator. Other possible additions to the soup: a stalk of celery, several moist- ened slices of white bread (part of the classic recipe), lemon juice instead of vinegar, shallot instead of onion, chervil instead of cilantro, an ice cube when serving, small-diced tomato or cucumber among the garnishes. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: With a food processor, 30 minutes for the soup; 15 minutes for the croutons, and another 15 minutes for the other garnishes. 2 Aug 2005 196 SOUP-LEEK-POTAT(SP) Rupley Family Cookbook (10/23/95) SOUP-LEEK-POTAT(SP) LLEEEEKK AANNDD PPOOTTAATTOO SSOOUUPP SOUP-LEEK-POTAT - leek and potato soup _P_o_t_a_g_e _p_a_r_m_e_n_t_i_e_r. Simple and good. Recipe makes about two quarts of soup. From JC, page 37. IINNGGRREEDDIIEENNTTSS ((66 ttoo 88 sseerrvviinnggss)) _3 _t_o _4 _q_t _s_a_u_c_e_p_a_n _f_o_o_d _m_i_l_l 3 to 4 cups _p_o_t_a_t_o_e_s_, or 1 lb, peeled and sliced or diced 3 cups _l_e_e_k_s_, or 1 lb, thinly sliced, including the tender green, or _y_e_l_l_o_w _o_n_i_o_n_s 2 qt _w_a_t_e_r 1 Tbsp _s_a_l_t 4 to 6 Tbsp _w_h_i_p_p_i_n_g _c_r_e_a_m or 2 to 3 Tbsp _s_o_f_t_e_n_e_d _b_u_t_t_e_r 2 to 3 Tbsp _m_i_n_c_e_d _p_a_r_s_l_e_y or _c_h_i_v_e_s PPRROOCCEEDDUURREE (1) Simmer the vegetables, water and salt together, partially covered, for 40 to 50 minutes, until the vegetables are ten- der. (2) Pass the soup through a food mill. Correct seasoning. Set aside uncovered. (3) Just before serving, reheat to the simmer. Off heat, stir in the cream or butter by spoonfuls. Pour into a tureen or into soup cups and decorate with the herbs. NNOOTTEESS The soup may be prepared ahead, up to the last step. Leek and potato soup is the basis for familiar variations: water-cress soup (_p_o_t_a_g_e _a_u _c_r_e_s_s_o_n) and _v_i_c_h_y_s_s_o_i_s_e. A cup or two of other vegetables can be added during cooking or just before serving: Add at the start of cooking: sliced or diced carrots or turnips; peeled, seeded, and chopped tomatoes, or strained canned tomatoes; half-cooked dried beans, peas or lentils, including their cooking liquid. Add 10 to 15 minutes before cooking complete: diced cauliflower, cucumbers, broccoli, Lima beans, pes, string beans, okra, or zucchini. To be heated in the soup just before serving: diced, cooked leftovers of any of above vegetables; tomatoes, peeled, seeded, juiced, and diced. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. 2 Aug 2005 197 SOUP-LENTIL(SP) Rupley Family Cookbook (8/31/97) SOUP-LENTIL(SP) LLEENNTTIILL SSOOUUPP SOUP-LENTIL - lentil soup A heavy, rich soup, suitable for a dinner main course, as well as for a luncheon or supper. Optionally, garnish with ketchup, passed at the table. From JZR. IINNGGRREEDDIIEENNTTSS ((88 sseerrvviinnggss)) 8-10 qt _s_t_o_c_k _p_o_t 5 qt _w_a_t_e_r 2-1/2 lbs _m_e_a_t_y _h_a_m _h_o_c_k_, or 8 small _h_o_c_k _e_n_d_s (6 lbs), or 1+ lb _h_a_m, to obtain 10-16 oz lean meat 2 _l_a_r_g_e _o_n_i_o_n_s_, 3/4 to 1 lb, small or medium dice 2 lbs _d_r_i_e_d _l_e_n_t_i_l_s washed _s_a_l_t _a_n_d _p_e_p_p_e_r_, to taste 1 _l_a_r_g_e _p_o_t_a_t_o_, 3/4 lb, small or medium dice _f_r_a_n_k_f_u_r_t_e_r_s_, 1/4 to 1/2 inch slices, as needed to supplement meat from the hocks; optional PPRROOCCEEDDUURREE (1) Bring water to boil. Add ham hocks. After return to boil, cover, and turn heat down to simmer. Cook 2-1/2 hours. Not much water should be lost through evaporation. At end of cooking, remove ham hocks, pick them over for lean meat (this can take time). Cut meat into pieces and reserve for later. Degrease stock. (2) Add the lentils and diced onions to the ham water. Simmer for 45 minutes. Be sure the liquid does not reduce and the lentils do not stick and burn. (3) Add potatoes and ham pieces. Add salt and pepper to taste. Simmer for 1/2 hour. (4) If water has evaporated, add water to desired thickness. Optionally add frankfurter slices, and simmer until these are hot. NNOOTTEESS The soup reheats nicely, and perhaps is better the second day. It also freezes well. A too thin soup is not a problem: just high grade the good stuff. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1/2 hour preparation, 4 hours to cook. 2 Aug 2005 198 SOUP-MONGOLE(SP) Rupley Family Cookbook (02/21/98) SOUP-MONGOLE(SP) MMOONNGGOOLLEE SSOOUUPP SOUP-MONGOLE - mongole cream soup with sherry An elegant but quick and easy first course. From JZR. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) 1 can _c_o_n_d_e_n_s_e_d _t_o_m_a_t_o _s_o_u_p_, 10-1/2 oz. 1 can _c_o_n_d_e_n_s_e_d _p_e_a _s_o_u_p_, 10-1/2 oz. 3/4 cup _w_a_t_e_r 1 tsp _s_u_g_a_r 1 cup _l_i_g_h_t _c_r_e_a_m 2 tsp _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 5 Tbsp _s_h_e_r_r_y PPRROOCCEEDDUURREE (1) Heat slowly the tomato soup, pea soup and water. (2) When hot, add the sugar, cream and Worcestershire sauce. (3) Remove from heat, stir in the sherry, and serve. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1/2 hour. 2 Aug 2005 199 SOUP-ONION(SP) Rupley Family Cookbook (9/3/97) SOUP-ONION(SP) SSOOUUPPEE AA`` LL''OOIIGGNNOONN SOUP-ONION - Parisian onion soup, optionally _g_r_a_t_i_n_e_'_e A "light but hearty soup" with a deep rich flavor. Not a "homeopathic soup that was made by boiling the shadow of a pigeon that had been starved to death" (A. Lincoln, as quoted by MFKF). With a salad and fruit and coffee, this onion soup makes a meal. From JC, page 43, and MFKF, page 212. IINNGGRREEDDIIEENNTTSS ((33--44 sseerrvviinnggss)) 3 qt _h_e_a_v_y_-_b_o_t_t_o_m_e_d _s_a_u_c_e_p_a_n or _c_a_s_s_e_r_o_l_e _s_o_u_p _t_u_r_e_e_n_; optional and in any case not needed if soup cooked in a casserole 2 or 3 _s_w_e_e_t _o_n_i_o_n_s_, thinly sliced, at least 2-1/2 cups, 4 cups bet- ter 3 Tbsp _b_u_t_t_e_r 1/2 tsp _s_a_l_t (omit if use canned beef consomme' with high salt con- tent) 3 Tbsp _s_u_g_a_r_, to help carmelize the onions 3 Tbsp _f_l_o_u_r 1-1/2 qt _b_e_e_f _c_o_n_s_o_m_m_e_' _w_i_t_h _g_e_l_a_t_i_n or _b_r_o_w_n _s_t_o_c_k 1 cup _d_r_y _w_h_i_t_e _w_i_n_e or _d_r_y _w_h_i_t_e _v_e_r_m_o_u_t_h _s_a_l_t and _p_e_p_p_e_r to taste 2 Tbsp _C_o_g_n_a_c or _c_a_l_v_a_d_o_s 6-8 slices _F_r_e_n_c_h _b_r_e_a_d_, 3/4 to 1-inch slices toasted, or _r_y_e _b_r_e_a_d, sliced thin and toasted _o_l_i_v_e _o_i_l 1 cup _P_a_r_m_e_s_a_n or _S_w_i_s_s cheese, grated 2 oz _S_w_i_s_s _c_h_e_e_s_e_, cut in very thin slivers; optional 1 Tbsp _g_r_a_t_e_d _r_a_w _o_n_i_o_n_; optional PPRROOCCEEDDUURREE (1) Cook onions slowly with the butter, @4, covered, for 15 min- utes. (2) Uncover, turn heat to moderate, @5, add salt and sugar. Cook for 30-40 minutes, stirring often, until onions are an even, deep, golden brown. (3) Sprinkle in the flour and stir for 3 minutes. (4) Turn heat down, to @2-3, stir in the boiling beef consomme' or stock and the wine, and season to taste. Simmer partially covered for 30 minutes or longer, skimming if necessary. Correct seasoning. At this point the soup can be set aside until ready to serve, at which time reheat to the simmer. (5) Before serving, add the Cognac or calvados. (6a) Pour soup into the tureen or directly into soup cups over the rounds of bread, the _c_r_o_u_^_t_e_s. Pass the cheese separately. (6b) For _c_r_o_u_^_t_e_s _a_u _f_r_o_m_a_g_e: spread the toasted rounds with grated cheese and sprinkle with olive oil; brown under a hot broiler; then pour soup into the tureen or directly into soup cups over the rounds of bread. (6c) For _s_o_u_p_e _a_` _l_'_o_i_g_n_o_n _g_r_a_t_i_n_e_'_e: heat the oven to 325 F; with the soup at the boil, stir in the slivered cheese and grated onion; pour soup into tureen or soup pots; float rounds of toast on top of the soup, spread grated cheese over them, sprinkle with oil or butter, and bake for 20 minutes at 325 F; set for several minutes under broiler to brown the top slightly; serve immediately. NNOOTTEESS To make the toasted rounds, place the bread in a pan and bake in a 325 F pre-heated oven for about 30 minutes, until dry and lightly browned. 2 Aug 2005 200 SOUP-ONION(SP) Rupley Family Cookbook (9/3/97) SOUP-ONION(SP) Halfway through the baking, baste each side with olive oil. Rub each piece with garlic after baking. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 2-1/2 hours, much of time with only partial attention to the simmering. 2 Aug 2005 201 SOUP-VICHYSSOIS(SP) Rupley Family Cookbook (11/25/95) SOUP-VICHYSSOIS(SP) VVIICCHHYYSSSSOOIISSEE SOUP-VICHYSSOIS - _v_i_c_h_y_s_s_o_i_s_e, leek and potato soup with cream, served chilled From JC, page 39. IINNGGRREEDDIIEENNTTSS ((66 ttoo 88 sseerrvviinnggss)) _c_h_i_l_l_e_d _s_o_u_p _c_u_p_s _3 _t_o _4 _q_t _s_a_u_c_e_p_a_n _f_o_o_d _m_i_l_l _a_n_d _f_i_n_e _s_i_e_v_e or _e_l_e_c_t_r_i_c _b_l_e_n_d_e_r 3 cups _p_o_t_a_t_o_e_s_, peeled and sliced 3 cups _w_h_i_t_e _o_f _l_e_e_k_s_, sliced 1-1/2 qt _w_h_i_t_e _s_t_o_c_k_, _c_h_i_c_k_e_n _s_t_o_c_k or _c_a_n_n_e_d _c_h_i_c_k_e_n _b_r_o_t_h _s_a_l_t to taste 1/2-1 cup _w_h_i_p_p_i_n_g _c_r_e_a_m _s_a_l_t _a_n_d _w_h_i_t_e _p_e_p_p_e_r 2 to 3 Tbsp _m_i_n_c_e_d _c_h_i_v_e_s PPRROOCCEEDDUURREE (1) Simmer the vegetables in the stock or broth. Pure'e the soup either in the electric blender or with a food mill and then pass through a fine sieve. (2) Stir in the cream. Season to taste, oversalting slightly as salt loses flavor in a cold dish. Chill. (3) Serve in chilled soup cups and decorate with minced chives. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: ? _T_i_m_e_: ? 2 Aug 2005 202 SOUP-ZUCCHINI(SP) Rupley Family Cookbook (02/21/98) SOUP-ZUCCHINI(SP) ZZUUCCCCHHIINNII SSOOUUPP SOUP-ZUCCHINI - zucchini soup A cold vegetable soup, recommeded as a decent way to get rid of those zucchini languishing in the recesses of one's refrigerator. From JZR. IINNGGRREEDDIIEENNTTSS ((66 sseerrvviinnggss)) 5 or 6 _m_e_d_i_u_m _z_u_c_c_h_i_n_i_, 1/4 inch slices 1 _m_e_d_i_u_m _o_n_i_o_n_, chopped 1-1/2 tsp _c_u_r_r_y _p_o_w_d_e_r 3 cups _c_h_i_c_k_e_n _b_r_o_t_h_, canned acceptable 1 cup _h_e_a_v_y _c_r_e_a_m 1/2 cup _m_i_l_k _s_a_l_t _p_e_p_p_e_r _c_h_i_v_e_s_, chopped PPRROOCCEEDDUURREE (1) Put zucchini and onion in a soup pot, sprinkle on the curry, add the chicken broth, simmer for 3/4 hour. (2) Put all in a blender and pure'e. (3) Stir in milk and cream. Season to taste. (4) Chill and serve in chilled bowls. Garnish each serving with chopped chives. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1/2 hour preparation, 1 hour cooking. 2 Aug 2005 203 STEAK-BROIL-LON(M) Rupley Family Cookbook (10/20/95) STEAK-BROIL-LON(M) LLOONNDDOONN BBRROOIILL SSTTEEAAKK STEAK-BROIL-LON - London broil, steak seasoned with garlic, broiled, sliced thin, and served with melted butter Typically flank steak is used for London broil. The meat must be cooked rare; it is tough if medium or well done. Sirloin steak broiled this way is even better. From NYT, page 91 IINNGGRREEDDIIEENNTTSS ((44 ttoo 66 sseerrvviinnggss)) _b_r_o_i_l_e_r _r_a_c_k_, supported so top of steak is 1-1/2 to 2 inches from broiler heating element 2 lb _f_l_a_n_k _o_r _s_i_r_l_o_i_n _s_t_e_a_k_, about 1-1/2 inches thick" 2 _c_l_o_v_e_s _g_a_r_l_i_c _g_o_o_d _c_o_o_k_i_n_g _o_i_l _s_a_l_t _a_n_d _p_e_p_p_e_r _m_e_l_t_e_d _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Make cuts in the fat of the steak to prevent curling. Rub steak on both sides with cut garlic. Season both sides with salt and freshly ground pepper. (2) Be sure the broiler rack sits so steak is 1-1/2 to 2 inches from broiler. Preheat the broiler. When broiler hot, pre- heat the broiler rack. (3) Grease the hot broiler rack with oil. Place the steak on the rack and brush top with oil. Broil on one side for 5 min- utes. Turn the meat. Brush top with oil. Broil second side for 5 minutes. If unsure of doneness, test by making a small deep cut. If not done, cook a bit more on each side. This is not recommended. It is better to turn steak only once. (4) Slice steak thinly, diagonally across the grain (knife blade almost level with the top of the meat). This cuts the across the tough fibers and makes the flank steak seem tender. Serve sauced with melted butter. NNOOTTEESS For a well-done piece of sirloin steak, do not just cook a thick steak longer, because the top will char. Better to use a thinner cut to start. Instead of melted butter, use another sauce: bearnaise, robert, borde- laise, madeira, garlic butter, parsley butter, tarragon butter, etc. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: ? _T_i_m_e_: ? 2 Aug 2005 204 STEAK-DIANE(M) Rupley Family Cookbook (10/20/95) STEAK-DIANE(M) SSTTEEAAKK DDIIAANNEE STEAK-DIANE - steak diane, sirloin steak saute'ed and sauced with cognac, sherry and chive butter From NYT, page 91. IINNGGRREEDDIIEENNTTSS ((11 sseerrvviinngg)) _c_h_a_f_i_n_g _d_i_s_h _h_o_t _s_e_r_v_i_n_g _p_l_a_t_t_e_r 10 oz _s_i_r_l_o_i_n _s_t_e_a_k_, trimmed well and pounded very thin with a mal- let 1 Tbsp _s_w_e_e_t _b_u_t_t_e_r 1 tsp _c_h_o_p_p_e_d _c_h_i_v_e_s 1-1/2 Tbsp _b_u_t_t_e_r 1 Tbsp _c_o_g_n_a_c 2 Tbsp _s_h_e_r_r_y PPRROOCCEEDDUURREE (1) Trim and flatten the meat. Cream the tablespoon of sweet butter and beat in the chives. (2) Heat 1-1/2 tablespoons of butter in the chafing dish. Add the steak and cook quickly, turning once. (3) Add the cognac and flame. (4) Add the sherry and the chive butter. Place the steak on a hot platter and serve immediately. NNOOTTEESS ? RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: ? _T_i_m_e_: ? 2 Aug 2005 205 STOCK-CHICKEN(S) Rupley Family Cookbook (3/17/99) STOCK-CHICKEN(S) CCHHIICCKKEENN SSTTOOCCKK STOCK-CHICKEN - white chicken stock _F_o_n_d_s _b_l_a_n_c _d_e _v_o_l_a_i_l_l_e. A rich chicken stock, in fact a jelly when cooled. From LAROU, page 935, modified by scaling from 15 lbs meat and bones to 4 lbs, and by using all chicken - no veal. IINNGGRREEDDIIEENNTTSS ((11--11..55 qqtt ssttoocckk)) _s_t_o_c_k _p_o_t 4 lbs _c_h_i_c_k_e_n _r_a_c_k_, _t_r_i_m_m_i_n_g_s_, and some _m_e_a_t_, e.g., 2 breast racks with trimmings and 2 legs with meat 1-3/4 qt _w_a_t_e_r 1 _c_a_r_r_o_t_, sliced crudely 1/2 _o_n_i_o_n_, sliced crudely 1 _l_e_e_k_, sliced crudely 1 _s_t_a_l_k _c_e_l_e_r_y_, sliced crudely _b_o_u_q_u_e_t _g_a_r_n_i_: _p_a_r_s_l_e_y_, _t_h_y_m_e_, _b_a_y _l_e_a_f PPRROOCCEEDDUURREE (1) Combine ingredients. Simmer 3-1/2 hours. Strain. Degrease (this easy to do by cooling in refrigerator and lifting off the fat layer). (2) Store frozen in 2 cup quantities. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1/2 hour. 2 Aug 2005 206 STOCK-SUBSTITUT(S) Rupley Family Cookbook (11/9/95) STOCK-SUBSTITUT(S) SSTTOOCCKK SSUUBBSSTTIITTUUTTEESS STOCK-SUBSTITUT - substitutes for a brown stock, a white chicken stock, and a fish stock Described below are replacements for a brown meat stock, based on canned beef bouillon, for a white chicken stock, based on canned chicken broth, and for a fish stock, based on bottled clam juice. From JC, page 106; LAROU, page 934. SUBSTITUTE BROWN STOCK - brown stock from canned beef bouillon From JC, page 67. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) _s_a_u_c_e_p_a_n 2 cups _c_a_n_n_e_d _b_e_e_f _b_o_u_i_l_l_o_n 3 Tbsp _c_a_r_r_o_t_s_, finely minced 3 Tbsp _o_n_i_o_n_s_, finely minced 1 Tbsp _c_e_l_e_r_y_, finely minced 1/2 cup _r_e_d _w_i_n_e_, _d_r_y _w_h_i_t_e _w_i_n_e_, or _d_r_y _w_h_i_t_e _v_e_r_m_o_u_t_h 2 _s_p_r_i_g_s _p_a_r_s_l_e_y 1/3 _b_a_y _l_e_a_f 1/8 tsp _t_h_y_m_e 2 _c_l_o_v_e_s_, optional 4 _b_l_a_c_k _p_e_p_p_e_r_c_o_r_n_s_, optional 1 Tbsp _t_o_m_a_t_o _p_a_s_t_e_, optional PPRROOCCEEDDUURREE (1) Simmer the canned bouillon with the rest of the ingredients for 20 to 30 minutes. Season to taste, strain through a fine sieve, and the stock substitute is ready to be used for a sauce. 2 Aug 2005 207 STOCK-SUBSTITUT(S) Rupley Family Cookbook (11/9/95) STOCK-SUBSTITUT(S) SUBSTITUTE WHITE CHICKEN STOCK - white chicken stock from canned chicken broth From JC, page 57. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) _s_a_u_c_e_p_a_n 2 cups _c_a_n_n_e_d _c_h_i_c_k_e_n _b_r_o_t_h or _s_t_r_a_i_n_e_d _c_l_e_a_r _c_h_i_c_k_e_n _a_n_d _v_e_g_e_t_a_b_l_e _s_o_u_p 3 Tbsp _c_a_r_r_o_t_s_, finely minced 3 Tbsp _o_n_i_o_n_s_, finely minced 3 Tbsp _c_e_l_e_r_y_, finely minced 1/2 cup _d_r_y _w_h_i_t_e _w_i_n_e or 1/3 cup _d_r_y _w_h_i_t_e _v_e_r_m_o_u_t_h 2 _s_p_r_i_g_s _p_a_r_s_l_e_y 1/3 _b_a_y _l_e_a_f 1/8 tsp _t_h_y_m_e 2 _c_l_o_v_e_s_, optional 4 _b_l_a_c_k _p_e_p_p_e_r_c_o_r_n_s_, optional PPRROOCCEEDDUURREE (1) Simmer the chicken broth or soup with the rest of the ingre- dients for 30 minutes. Season to taste, strain through a fine sieve, and the stock substitute is ready to be used for a sauce. SUBSTITUTE FISH STOCK - fish stock from bottled clam juice From JC, page 115. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) _s_a_u_c_e_p_a_n 1-1/2 cups _b_o_t_t_l_e_d _c_l_a_m _j_u_i_c_e 1 cup _w_a_t_e_r 1 cup _d_r_y _w_h_i_t_e _w_i_n_e or 2/3 cup _d_r_y _w_h_i_t_e _v_e_r_m_o_u_t_h 1 _o_n_i_o_n_, thinly sliced 3 Tbsp _c_a_r_r_o_t_s_, finely minced 3 Tbsp _c_e_l_e_r_y_, finely minced 6 _p_a_r_s_l_e_y _s_t_e_m_s 1/3 _b_a_y _l_e_a_f 2 _c_l_o_v_e_s_, optional 4 _b_l_a_c_k _p_e_p_p_e_r_c_o_r_n_s_, optional 1/4 cup _f_r_e_s_h _m_u_s_h_r_o_o_m _s_t_e_m_s_, optional PPRROOCCEEDDUURREE (1) Simmer all ingredients for 30 minutes, allowing the liquid to reduce to about 2 cups. Season to taste. Strain through a fine sieve. Clam juice is salty. If the stock is very salty, use diluted. 2 Aug 2005 208 TART-APPLE(D) Rupley Family Cookbook (11/7/95) TART-APPLE(D) AAPPPPLLEE TTAARRTT TART-APPLE - apple tart, made with applesauce and apple slices, with fruit glaze _T_a_r_t _a_u_x _p_o_m_m_e_s_. Elegant and very tasty. From JC, page 635. IINNGGRREEDDIIEENNTTSS ((88 sseerrvviinnggss)) _2 _q_t _m_i_x_i_n_g _b_o_w_l _b_a_k_i_n_g _s_h_e_e_t _c_a_k_e _r_a_c_k or _s_e_r_v_i_n_g _d_i_s_h _1_2 _i_n_c_h _s_k_i_l_l_e_t_, heavy bottomed, large enough to cook about 3 lb apples _s_i_e_v_e_, for apricot preserves _s_m_a_l_l _s_a_u_c_e_p_a_n or _s_k_i_l_l_e_t_, for preparing the apricot glaze _c_a_n_d_y _t_h_e_r_m_o_m_e_t_e_r_, for preparing the glaze; optional _1_0 _i_n_c_h _p_a_r_t_i_a_l_l_y _b_a_k_e_d _p_a_s_t_r_y _s_h_e_l_l_, made from sweet short paste, set on a baking sheet (see recipe PASTRY-SHELL) 4 lb _c_o_o_k_i_n_g or _e_a_t_i_n_g _a_p_p_l_e_s 1 tsp _l_e_m_o_n _j_u_i_c_e 2 Tbsp _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1/3 cup _a_p_r_i_c_o_t _p_r_e_s_e_r_v_e_s_, forced through a sieve 1/4 cup _C_a_l_v_a_d_o_s_, _r_u_m_, or _c_o_g_n_a_c_; or 1 Tbsp vanilla extract 2/3 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 3 Tbsp _b_u_t_t_e_r 1/2 tsp _c_i_n_n_a_m_o_n and/or _g_r_a_t_e_d _r_i_n_d _o_f _1 _l_e_m_o_n _o_r _o_r_a_n_g_e_; optional FOR FRUIT GLAZE 1/2 cup _s_i_e_v_e_d _a_p_r_i_c_o_t _p_r_e_s_e_r_v_e_s or _r_e_d _c_u_r_r_a_n_t _j_e_l_l_y 2 Tbsp _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r PPRROOCCEEDDUURREE (1) Preheat oven to 375 F. (2) _P_r_e_p_a_r_e _t_h_e _a_p_r_i_c_o_t _g_l_a_z_e_. Heat the apricot preserves in a small saucepan to melt them. Rub through a sieve to remove skin pieces. Return to saucepan and add the sugar. Stir over moderately high heat (@8) for 2 to 3 minutes, or over low or moderate heat (@3-5) for longer, until thick enough to coat a spoon with a light film and the last drops are sticky as they fall from the spoon (235-240 F on a candy thermometer placed in the middle or top part of the boiling glaze). Do not boil beyond this point or the glaze will become brittle as it cools. Apply the glaze while it is warm, or reheat before using. The glaze will keep indefinitely in a screw- topped jar. (3) _P_r_e_p_a_r_e _t_h_e _a_p_p_l_e _d_e_c_o_r_a_t_i_o_n_. Quarter, core and peel the apples. Cut enough to make 3 cups into very even 1/8-inch lengthwise slices, and toss them in a mixing bowl with the lemon juice and sugar. Reserve them for the top of the tart. (4) _P_r_e_p_a_r_e _t_h_e _a_p_p_l_e_s_a_u_c_e_. Cut the rest of the apples into rough slices. You should have about 8 cups. Place in the skillet and cook, covered, over low to moderate heat (@4) for 20 to 30 minutes, stirring occasionally, until apples are tender. Then beat in the other ingredients. Raise heat (@8) and boil, stirring, until applesauce is thick enough to hold in a mass in the spoon, 20 to 30 minutes. (5) _P_r_e_p_a_r_e _t_h_e _t_a_r_t_. Spread the applesauce in the pastry shell. Cover with a neat, closely overlapping layer of slice apples arranged in a spiral, in concentric circles, in an outer cir- cle surrounding a more or less random center group, or what- ever. Optionally, sprinkle sugar over the top. NOTE: dry the apple slices before arranging on top of tart? (6) Bake in the upper third of a preheated oven at 375 F for 30 to 50 minutes, or until the sliced apples on top have browned 2 Aug 2005 209 TART-APPLE(D) Rupley Family Cookbook (11/7/95) TART-APPLE(D) lightly and are tender. (7) Optionally, halfway through the baking of step 6, remove tart from oven and paint side and edge of the shell with an egg beaten with 1 tablespoon of water _(_d_o_r_u_r_e_)_. Or apply the _d_o_r_u_r_e to the empty tart shell. (8) When done, slide tart onto cake rack or serving dish. Spoon or paint on a light coating of the fruit glaze. Serve warm or cold, and if desired, with heavy cream or whipped cream. NNOOTTEESS Apples, such as McIntosh, less tart than Granny Smiths seem to give a tastier tart. Optionally, flavor the glaze with a liqueur. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy, but long and preparing and slicing the apples is a bore. _T_i_m_e_: 40 minutes to prepare apples, 40 to 60 minutes to cook apples, 10 minutes to fill shell and arrange slices on top, 45 minutes to bake, and 10 minutes to glaze, for a total of about 2-1/2 hours, of which only 1 hour is actual labor, but some attention is needed during the other periods. _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 210 TART-APPLE-CUST(D) Rupley Family Cookbook (11/7/95) TART-APPLE-CUST(D) CCUUSSTTAARRDD AAPPPPLLEE TTAARRTT TART-APPLE-CUST - _t_a_r_t_e _n_o_r_m_a_n_d_e_, apple tart with cinnamon and brandy custard _T_a_r_t _n_o_r_m_a_n_d_e _a_u_x _p_o_m_m_e_s_. Similar to _f_l_a_n _d_e _p_o_m_m_e_s _a_` _l_'_a_l_s_a_c_i_e_n_n_e_, _w_h_i_c_h _i_s _d_e_s_c_r_i_b_e_d _i_n _L_A_R_O_U and is made without the calvados or brandy, or by replacing the calvados or brandy with kirsch. Also an elegant and very tasty classic. Best when eaten hot. It can be reheated, or eaten cold. From JC, page 635; LAROU, page 952. IINNGGRREEDDIIEENNTTSS ((66 sseerrvviinnggss)) _e_l_e_c_t_r_i_c _m_i_x_e_r with wire whip head and with mixing bowl, for custard _m_i_x_i_n_g _b_o_w_l_, for coating apples _b_a_k_i_n_g _s_h_e_e_t _c_a_k_e _r_a_c_k or _s_e_r_v_i_n_g _d_i_s_h _8 _i_n_c_h _p_a_r_t_i_a_l_l_y _b_a_k_e_d _p_a_s_t_r_y _s_h_e_l_l_, made from sweet short paste, set on a baking sheet (see recipe PASTRY-SHELL) 1 lb _c_r_i_s_p _c_o_o_k_i_n_g or _e_a_t_i_n_g _a_p_p_l_e_s 1/3 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1/2 tsp _c_i_n_n_a_m_o_n 1 _e_g_g 1/3 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1/4 cup _s_i_f_t_e_d _f_l_o_u_r 1/2 cup _w_h_i_p_p_i_n_g _c_r_e_a_m 3 Tbsp _C_a_l_v_a_d_o_s or _c_o_g_n_a_c _p_o_w_d_e_r_e_d _s_u_g_a_r_, in a shaker PPRROOCCEEDDUURREE (1) Preheat oven to 375 F. (2) Quarter, core and peel the apples. Cut into 1/8-inch or thicker lengthwise slices, You should have about 3 cups. Toss them in a mixing bowl with the cinnamon and sugar. (3) Arrange slices randomly in the pastry shell. Bake in the upper third of preheated oven at 375 F for 20 to 30 minutes, or until the apples start to color and are tender Remove from oven and let cool while preparing the custard. (4) Place egg and sugar in mixing bowl and beat (KAW @4) for 2 minutes or until mixture is thick, pale yellow, and falls back upon itself forming a slowing dissolving ribbon. Beat in the flour, then the cream, and finally the brandy (KAW @2), over 1 minute or a bit longer as needed. Pour the mix- ture over the apples. It should come almost to the top of the pastry shell. (5) Return to the oven for 10 to 15 minutes, or until cream begins to puff. Sprinkle heavily with powdered sugar and return to oven for 15 to 20 minutes more. Tart is done when top has browned and a knife comes out clean. Slide tart onto rack or serving dish and keep warm until served. NNOOTTEESS For an 11 inch shell, increase proportions by half. 1/3+ cup powdered sugar too much. Be sure custard is not cooked too much. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: straightforward. _T_i_m_e_: 30 minutes for preparing apples and loading pastry shell, ready for oven; 10 minutes for preparing custard while tart bakes. 2 Aug 2005 211 TOMATO-SAUTE(M) Rupley Family Cookbook (5/19/99) TOMATO-SAUTE(M) TTOOMMAATTEESS SSAAUUTTEE''EESS AAUUXX FFIINNEE HHEERRBBEESS TOMATO-SAUTE - _t_o_m_a_t_e_s _s_a_u_t_e_'_e_s _a_u_x _f_i_n_e _h_e_r_b_e_s, tomatoes fried lightly in but- ter, sprinkled with parsley, bread crumbs and butter Good as a side dish with a main course, under or beside an egg as a garnish, as a luncheon snack, etc. From LAROU, page 962. See also, OLIVER, page 648. IINNGGRREEDDIIEENNTTSS ((11 sseerrvviinngg)) _s_a_u_t_e_' _p_a_n 1 _t_o_m_a_t_o _b_u_t_t_e_r _s_a_l_t_, _p_e_p_p_e_r_, to taste 1 Tbsp _p_a_r_s_l_e_y_, chopped 1 Tbsp _b_r_e_a_d _c_r_u_m_b_s_, if possible freshly made optional _o_t_h_e_r _h_e_r_b_s to taste, e.g., _r_o_s_e_m_a_r_y_, _t_a_r_r_a_g_o_n_, _t_h_y_m_e_, _b_a_s_i_l_, _c_h_i_v_e_s_, _e_t_c_. PPRROOCCEEDDUURREE (1) Halve the tomato, or if large, slice it thickly. Press the halves to extract the seeds. Season with salt and pepper. (2) Heat butter in the saute' pan over medium-high heat. Cook the tomato halves until the top is slightly soft. Turn and con- tinue to cook for a short time longer. Set the halves on a serving dish. (3) To garnish, first, sprinkle with parsley. Then fry a small quantity of bread crumbs in the hot cooking butter (addi- tional butter may be needed), and sprinkle, pour or spoon butter and bread crumbs over the tomato halves. Alternatively, garnish with parsley and bread crumbs, and sprinkle the hot cooking butter over the garnished tomatoes. NNOOTTEESS Use olive oil and butter in the saute' for a higher heat and to obtain a golden color on the tomatoes. Optionally, use other _f_i_n_e_s _h_e_r_b_e_s instead of or with the parsley, or added to the bread crumbs, e.g., _r_o_s_e_m_a_r_y_, _t_a_r_r_a_g_o_n_, _b_a_s_i_l_, _t_h_y_m_e_, _g_r_o_u_n_d _b_a_y _l_e_a_f_, _c_h_i_v_e_s_, _e_t_c_. Variants: _T_o_m_a_t_e_s _s_a_u_t_e_'_e_s _a_` _l_a _l_y_o_n_n_a_i_s_e_. As for the main recipe, except plate on a layer of chopped onions saute'ed in butter, sprinkle the tomato halves first with chopped parsley, and then with chopped onions saute'ed in butter. _T_o_m_a_t_e_s _s_a_u_t_e_'_e_s _a_` _l_a _p_r_o_v_e_n_,_c_a_l_e_. As for the main recipe, except use olive oil instead of butter, and add a little chopped garlic to the garnish. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1/4 hour. 2 Aug 2005 212 TOMATO-STUFF-PR(V) Rupley Family Cookbook (10/21/95) TOMATO-STUFF-PR(V) SSTTUUFFFFEEDD TTOOMMAATTOOEESS TOMATO-STUFF-PR - tomatoes stuffed with bread crumbs, herbs and garlic _T_o_m_a_t_e_s _a_` _l_a _p_r_o_v_e_n_,_c_a_l_e_. Goes well with most anything. From JC, page 507. IINNGGRREEDDIIEENNTTSS ((33 llaarrggee sseerrvviinnggss)) _b_a_k_i_n_g _d_i_s_h_, shallow, oiled or buttered, large enough to hold all tomatoes in one layer 3 _t_o_m_a_t_o_e_s_, firm, ripe, about 3 inches in diameter _s_a_l_t _a_n_d _p_e_p_p_e_r 1 to 2 _c_l_o_v_e_s _o_f _g_a_r_l_i_c_, mashed 3 Tbsp _m_i_n_c_e_d _s_h_a_l_l_o_t_s or _g_r_e_e_n _o_n_i_o_n_s 4 Tbsp _m_i_n_c_e_d _h_e_r_b_s_: fresh basil and parsley, or parsley only 1/8 tsp _t_h_y_m_e 1/4 tsp _s_a_l_t big pinch _p_e_p_p_e_r 1/4 cup _o_l_i_v_e _o_i_l 1/2 cup _f_i_n_e_, _w_h_i_t_e_, _d_r_y _b_r_e_a_d _c_r_u_m_b_s PPRROOCCEEDDUURREE (1) Preheat oven to 400 F. (2) Remove the stems from the tomatoes. Cut them in half cross- wise. Gently press and shake out the juice and seeds. Sprinkle the halves lightly with salt and pepper. (3) Blend all ingredients of the stuffing in a mixing bowl. Cor- rect seasoning. Fill each tomato with its proportion of the mixture (several spoonfuls). Sprinkle each tomato with a few drops of olive oil. Arrange the tomatoes in the buttered baking pan; do not crowd them. The dish may be prepared ahead to this point. (4) Shortly before ready to serve, place dish in the upper third of the preheated oven and bake for 20 to 30 minutes, or until the tomatoes are tender but hold their shape, and the filling has browned lightly. To brown, at the end it may be neces- sary to place under the broiler for a few minutes. NNOOTTEESS The amount of stuffing per tomato is double that suggested in the orig- inal recipe. If you want to be light on the stuffing, use six tomatoes instead of three for the amount of other ingredients given. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation _V_e_r_i_f_i_e_d_: fully. 2 Aug 2005 213 WAFFLE-PANCAKE(M) Rupley Family Cookbook (9/1/97) WAFFLE-PANCAKE(M) WWAAFFFFLLEESS AANNDD PPAANNCCAAKKEESS WAFFLE-PANCAKE - sweet milk waffles and pancakes From JB, page 67. IINNGGRREEDDIIEENNTTSS ((rreecciippee mmaakkeess 33 wwaafffflleess)) _e_l_e_c_t_r_i_c _m_i_x_e_r_, equipped with beater head and large mixing bowl _b_o_w_l_, to hold dry ingredients _s_m_a_l_l _p_a_n_, for melting butter _e_l_e_c_t_r_i_c _w_a_f_f_l_e _i_r_o_n or for pancakes, a _p_a_n_c_a_k_e _g_r_i_d_d_l_e or _s_a_u_t_e_' pan 2 cups _s_i_f_t_e_d _f_l_o_u_r (or use 2 cups unsifted) 3/4 tsp _s_a_l_t 2-1/2 tsp _d_o_u_b_l_e_-_a_c_t_i_n_g _b_a_k_i_n_g _p_o_w_d_e_r 1/4 cup _b_u_t_t_e_r 2 _e_g_g_s_, at room temperature 1-1/2 cups _m_i_l_k 1/3 cup _s_u_g_a_r 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t _b_u_t_t_e_r_, _w_a_r_m _m_a_p_l_e _s_y_r_u_p, and _s_u_g_a_r PPRROOCCEEDDUURREE (1) Sift, or just measure without sifting, the flour, salt, and baking powder into a bowl. (2) Put the butter on to melt in a small pan at low heat, @1-2. (3) Beat the eggs until light and lemon-colored, KAB@4. (4) Mix with the eggs, KAB@2, the milk, and then the sugar and vanilla. (5) Gradually mix in the dry ingredients, KAB@2, and blend until smooth. Finally mix in the melted butter. (6a) Heat the waffle iron at high. When hot, add 8 oz ladle of batter. Cook until delicately brown (steaming almost stopped). Serve half or quarter waffles. Have butter, warm maple syrup, and sugar on table. (6b) Similarly for pancakes. Heat pan over medium-high heat (@7.5) for quick cooking of pancake, or use slightly lower heat (@6) to ensure lighter color of pancake. RRaattiinngg _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1/2 hour preparation. 2 Aug 2005 214 THIS PAGE ENDS A SECTION IT IS INTENTIONALLY BLANK 2 Aug 2005 0 CONTENTS(Recipes) Rupley Family Cookbook (2 Aug 2005) CONTENTS(Recipes) 1 INTRODUCTION INTRODUCTION - introduction: abbreviations, software, and copyright 4 BOILED ARTICHOKES ARTICHOKE-BOIL - whole boiled artichokes, hot or cold 5 BANANES FLAMBE'E BANANA-FLAMBEE - bananes flambe'e, bananas saute'ed in butter, with sugar, spices, orange and rum 6 BLACK BEANS WITH PEPPERS BEAN-BLACK-PEPP - black beans, with saute'ed onions, garlic, and red and green peppers, and sherry 7 GREEN BEANS BEAN-GREEN-SAUT - buttered green beans, optionally with lemon juice and parsley, or with _f_i_n_e_s _h_e_r_b_e_s, or with garlic and parsley, or with tomato sauce and parsley, or with bacon, shallots and mushrooms 14 BOEUF A` LA BOURGUIGNONNE BEEF-BOURGUIGNON - beef stew in red wine, with bacon, onions and mushrooms 17 CORNED BEEF HASH - I BEEF-CRND-HASH1 - corned beef hash, ingredients ground and baked 18 CORNED BEEF HASH - II BEEF-CRND-HASH2 - corned beef hash, ingredients chopped and pan fried 20 CARBONNADES DE BOEUF A` LA FLAMANDE - I BEEF-FLAMANDE1 - _c_a_r_b_o_n_n_a_d_e_s _d_e _b_o_e_u_f _a_` _l_a _f_l_a_m_a_n_d_e, slices of beef and onions braised in beer 22 CARBONNADES DE BOEUF A` LA FLAMANDE - II BEEF-FLAMANDE2 - _c_a_r_b_o_n_n_a_d_e_s _d_e _b_o_e_u_f _a_` _l_a _f_l_a_m_a_n_d_e, slices of beef and onions braised in beer 25 GROUND BEEF HAMBURGERS BEEF-HAMBURGER - ground beef hamburgers with onions and herbs, saute'ed or grilled 27 BEEF STEW WITH VEGETABLES AND DUMPLINGS BEEF-STEW-DUMPL - beef stew with vegetables and dumplings 30 BAKING POWDER BISCUITS BISCUIT-QUICK - baking powder biscuits 32 TEA SCONES BISCUIT-SCONE - tea scones 33 BRAISED RED CABBAGE CABBAGE-RED-BRA - braised red cabbage with red wine and chestnuts 35 ANGEL FOOD CAKE CAKE-ANGEL - angel food cake 37 BREAST OF CHICKEN WITH CREAM CHICK-BRST-CREA - chicken breasts, _s_u_p_r_e_^_m_e_s, poached in butter, with a cream sauce, _a_` _b_l_a_n_c 40 CHICKEN BREASTS SAUTE'ED IN BUTTER CHICK-BRST-SAUT - chicken breasts, _s_u_p_r_e_^_m_e_s, saute'ed in butter, with brown butter sauce, _a_` _b_r_u_n 43 CHICKEN FRANCESE CHICK-FRANCESE - chicken breasts in a light batter, saute'ed, with an herb and lemon wine sauce 45 CHICKEN FRICASSEE CHICK-FRICASSEE - old-fashioned chicken fricassee with wine-flavored cream sauce, onion, and mushrooms 48 GINGER CHICKEN CHICK-GINGER - chicken stir-fried in ginger, with peppers, onions, mushrooms, and sauce 50 CHICKEN MARENGO - I CHICK-MARENGO1 - chicken _m_a_r_e_n_g_o, chicken saute'ed then braised with wine, cognac, 2 Aug 2005 i CONTENTS(Recipes) Rupley Family Cookbook (2 Aug 2005) CONTENTS(Recipes) garlic, tomatoes and mushrooms 52 CHICKEN MARENGO - II CHICK-MARENGO2 - chicken Marengo, chicken saute'ed then braised with wine, cognac, gar- lic, tomatoes and mushrooms 54 QUICK CHICKEN FRICASSEE CHICK-MINUTE - chicken fricassee; chicken saute'ed in butter, cooked in wine and stock with mushrooms, onions and spices, then bound with egg yolks 55 OVEN-BROILED CHICKEN CHICK-OVEN-BROI - chicken baked at high oven temperature 56 COQ AU VIN - I CHICK-RED-WINE1 - _c_o_q _a_u _v_i_n, chicken in red wine with onions, mushrooms and bacon 59 COQ AU VIN - II CHICK-RED-WINE2 - _c_o_q _a_u _v_i_n, chicken in red wine with onions, mushrooms and bacon 62 COQ AU VIN - III CHICK-RED-WINE3 - _c_o_q _a_u _v_i_n, chicken in red wine with onions, mushrooms and bacon 64 ROAST CHICKEN WITH LEMONS CHICK-ROAST-LEM - roast chicken stuffed with lemons 65 CHICKEN STEW WITH PARSLEY DUMPLINGS CHICK-STEW-DUMP - chicken stew with parsley dumplings 66 CHICKEN SAUTE'ED WITH VANILLA CHICK-VANILLA - chicken saute'ed with vanilla, onions and spices, with a vanilla cream sauce 67 GREEN ONION BEEF WITH NAPPA CABBAGE CHN-BEEF-CABB - beef marinated with soy sauce, wine, sesame oil, chili paste, ginger and green onions, then stir fried and served with stir-fried nappa cab- bage and miso sauce 69 STIR-FRIED BEEF WITH BLACK BEAN SAUCE CHN-BLKBN-BEEF - beef slices stir-fried with black bean sauce, garlic, onion, red pep- per and green pepper 70 CRE`ME CHANTILLY CREAM-WHIPPED - _c_r_e_`_m_e _c_h_a_n_t_i_l_l_y, whipped cream with sugar, flavored with vanilla 71 CRE`ME BRU^LE'E CREME-BRULEE - _c_r_e_`_m_e _b_r_u_^_l_e_'_e, custard glazed with carmelized brown sugar 73 CROQUE MONSIEUR CROQUE-MONSIEUR - _c_r_o_q_u_e _m_o_n_s_i_e_u_r, toasted ham and cheese sandwich; _c_r_o_q_u_e _m_a_d_a_m_e 74 SOUR CREAM CUCUMBERS CUCUMBER-SOUR - sliced cucumbers with sour cream, vinegar, and sugar 75 CURRY - I CURRY1 - curried shrimp, chicken, beef or other meat 77 CURRY - II CURRY2 - curried shrimp, chicken beef or other meat 78 CURRY - III CURRY3 - yet another curry sauce 80 AVOCADO DIP DIP-AVOCADO - avocado mashed and seasoned with salsa, lemon juice, salt and pepper 81 HOMMOS DIP-HOMMOS - hommos, ground chick peas with garlic, lemon juice, and olive oil 82 PARSLEY DUMPLINGS DUMPLING-PARSLE - dumplings with herb seasoning 83 FRIED BREADED EGGPLANT EGGPLANT-BRDED - _a_u_b_e_r_g_i_n_e _a_` _l_a _a_n_g_l_a_i_s_e, eggplant floured, dipped in beaten egg, breaded and then deep fried in hot oil 84 FRIED EGGS EGGS-FRIED 2 Aug 2005 ii CONTENTS(Recipes) Rupley Family Cookbook (2 Aug 2005) CONTENTS(Recipes) - eggs fried in garlic butter 85 POACHED EGGS EGGS-POACHED - poached eggs 86 SCRAMBLED EGGS EGGS-SCRAMBLED - scrambled eggs 87 MARINADES AND RELATED FOR CHICKEN MARINADE-CHICK - marinades, brushes, glazes and rubs for chicken, generally for grilling: lemon-rosemary chicken, lemon-wine-garlic chicken, orange- ginger-soy chicken, balsamic-mustard chicken, yakitori chicken, herb- mustard chicken, coffee-rum caribbean chicken, raspberry-mustard glazed chicken, orange-ginger glazed chicken, citrus-herb chicken, orange-liqueur glazed chicken 99 MARINADES AND RELATED FOR PORK MARINADE-PORK - marinades, brushes, glazes and rubs for pork, generally for grilling: honey-lime-tomato glazed pork chops, ginger-honey-soy pork chops, spice rub for pork, ginger-sherry-soy pork chops, honey-mustard glazed ham, ginger-orange-soy pork chops 106 SWISS MERINGUES MERINGUE-SWIS - swiss meringue shells or mounds 107 DUXELLES MUSHROOM-DUXELL - _d_u_x_e_l_l_e_s, finely chopped mushrooms, shallot, onion and spices, saute'ed in butter to dryness, used for stuffings, garnishes or sauces 108 SAUTE'ED MUSHROOMS - I MUSHROOMS-SAUT1 - mushrooms saute'ed in butter 109 SAUTE'ED MUSHROOMS - II MUSHROOMS-SAUT2 - mushrooms saute'ed with olive oil, garlic, and lemon juice 110 STEWED MUSHROOMS MUSHROOMS-STEWE - mushrooms stewed in lemon juice and butter 111 MOULES A` LA MARINIE`RE MUSSEL-MARINIER - moules a` la marinie`re, mussels steamed with garlic, onions and pars- ley, and served in the cooking liquor 112 BROWN-BRAISED ONIONS ONIONS-BRAIS-BR - small white onions saute'ed in butter, then braised in stock and herbs 113 WHITE-BRAISED ONIONS - GLAZED ONIONS ONIONS-BRAIS-WH - small white onions braised in butter, stock and herbs 114 CANDIED PARSNIPS PARSNIPS-CANDIE - candied parsnips, baked with brown sugar, orange juice, and butter 115 FETTUCINE ALFREDO PASTA-ALFREDO - pasta with butter, cream and cheese sauce 116 TART PASTRY DOUGH PASTRY-DOUGH1 - _p_a_^_t_e _b_r_i_s_e_'_e _a_` _l_'_o_e_u_f, egg pastry dough for tart shells, cases, and turnovers; and other pastry doughs 120 PIE DOUGH PASTRY-DOUGH2 - dough for pie crusts 121 PASTRY SHELL FOR TARTS PASTRY-SHELL - partly or fully baked pastry shell for a tart or _q_u_i_c_h_e 123 PEARS IN RED WINE PEAR-RED-WINE - pears poached in red wine, sugar and cinnamon, served on apple sauce 124 ROASTED BELL PEPPERS PEPPER-ROASTED - roasted sweet red and/or yellow bell peppers, in olive oil with salt and spices 125 PUMPKIN PIE PIE-PUMPKIN - pumpkin pie 126 POLENTA POLENTA - polenta, optionally with seasonings such as garlic and onions, or 2 Aug 2005 iii CONTENTS(Recipes) Rupley Family Cookbook (2 Aug 2005) CONTENTS(Recipes) cooked with stock, or finished with cheese 128 PORK BRAISED WITH CABBAGE PORK-BRAIS-CABB - pork marinated with salt and herbs and braised with red cabbage or sauerkraut 129 PORK CHOPS ROBERT PORK-CHP-ROBERT - pork chops with robert sauce, pork chops saute'ed with onions, sauced with a reduction of the pan juices, white wine and _d_e_m_i_-_g_l_a_c_e, seasoned with sugar and mustard 130 BAKED POTATOES POTATO-BAKED - baked Idaho potatoes, baked sweet potatoes, or baked yams 131 GARLIC MASHED POTATOES POTATO-GARLIC - mashed potatoes beaten with garlic sauce and cream 133 SAUTE'ED POTATOES AND VEGETABLES POTATO-VEG-SAUT - potatos, garlic, onions, and peppers, saute'ed with ham, topped with chopped tomatoes and bread crumbs 134 QUICHE LORRAINE QUICHE-LORRAINE - _q_u_i_c_h_e _l_o_r_r_a_i_n_e, cream and bacon quiche 135 QUICHE A` LA TOMATE, NI,COISE QUICHE-NICOISE - _q_u_i_c_h_e _a_` _l_a _t_o_m_a_t_e_, _n_i_,_c_o_i_s_e, fresh tomato quiche with anchovies and olives 137 ARROZ CON POLLO RICE-CHICKEN - chicken with rice, a Latin-American pilaf of chicken, various vegeta- bles, tomatoes, olives and spices 139 FRIED RICE RICE-FRIED - fried rice, with meat, onions, peas, nuts and garnishes 141 RICE INDIAN STYLE RICE-INDIAN - rice Indian style, _r_i_z _a_` _l_'_i_n_d_i_e_n_n_e 142 RISOTTO - BRAISED RICE RICE-RISOTTO - saute'ed rice with vegetables, braised in seasoned liquid; risotto; pilaf; _a_r_r_o_z _g_u_a_t_e_m_a_l_t_e_c_o 144 THAI-STYLE RISOTTO RICE-THAI - Thai-style risotto, rice cooked in a steamer with chicken stock, gar- lic, ginger and hot peppers 145 VIETMAMESE FRIED RICE RICE-VIETNAMESE - vietnamese fried rice, rice cooked in broth, then fried with garlic and onion, finished with soy sauce and sugar, and garnished with green onions and omelet; diced or sliced meat may be added 146 SALMON SALAD SALAD-SALMON - salmon salad, with cucumbers, celery, onions and capers, bound with mayonnaise 147 SALMON BAKED IN WINE SALMON-BAKE-WIN - salmon or other fish covered with seasoned bread crumbs, baked in wine 148 BAKED SALMON SALMON-BAKED - salmon baked with tomatoes, onions, spices, bread crumbs and oil 149 BROILED SALMON SALMON-BROILED - broiled salmon with parsley butter 150 SALMON CLAUDE POSTEL SALMON-CLAUDE-P - _s_a_u_m_o_n _C_l_a_u_d_e _P_o_s_t_e_l, salmon covered with a slice of smoked salmon, saute'ed, and served with a _b_e_u_r_r_e _b_l_a_n_c sauce of shallots, sherry, cream and butter 151 PAUPIETTES OF SALMON SALMON-PAUPIETT - paupiettes of salmon, stuffed with duxelles and carrot and leek juli- enne, poached in raspberry wine and sauced with a raspberry cream 153 SALMON TERIYAKI SALMON-TERIYAKI - salmon teriyaki, soy sauce marinade with ginger, apple juice, vinegar 2 Aug 2005 iv CONTENTS(Recipes) Rupley Family Cookbook (2 Aug 2005) CONTENTS(Recipes) and onions 154 VARIOUS BROWN SAUCES SAUCE-BROWN - brown sauces: _s_a_u_c_e _b_r_u_n_e_, _j_u_s _l_i_e_'_, _s_a_u_c_e _d_i_a_b_l_e_, _s_a_u_c_e _r_o_b_e_r_t_, _s_a_u_c_e _b_r_u_n_e _a_u_x _f_i_n_e _h_e_r_b_e_s_, _s_a_u_c_e _a_` _l_'_e_s_t_r_a_g_o_n_, _s_a_u_c_e _c_h_a_s_s_e_u_r_, _s_a_u_c_e _m_a_d_e_`_r_e_, _s_a_u_c_e _a_u _p_o_r_t_o_, _s_a_u_c_e _b_o_r_d_e_l_a_i_s_e_, _s_a_u_c_e _b_o_u_r_g_u_i_g_n_o_n_n_e 164 GRAND MARNIER SAUCE SAUCE-GRAND-MAR - grand marnier sauce 165 TOMATO SAUCE FOR PASTA SAUCE-PASTA - tomato sauce for pasta, especially spaghetti 166 SAUCES FOR STEAK OR HAMBURGER SAUCE-STEAK - sauces made from pan juices for pan-broiled (saute'ed) steak or ham- burger 168 VARIOUS WHITE SAUCES SAUCE-WHITE - white sauces: _s_a_u_c_e _b_e_'_c_h_a_m_e_l_, _s_a_u_c_e _v_e_l_o_u_t_e_'_, _s_a_u_c_e _s_u_p_r_e_^_m_e_, _s_a_u_c_e _p_a_r_i_s_i_e_n_n_e_, _s_a_u_c_e _m_o_r_n_a_y_, _s_a_u_c_e _a_u_r_o_r_e_, _s_a_u_c_e _a_u _c_a_r_i_, _s_a_u_c_e _s_o_u_b_i_s_e_, _s_a_u_c_e _b_a_^_t_a_r_d_e 178 CHOUCROUTE BRAISE'E A` L'ALSACIENNE SAUERKRAUT-BRAS - _c_h_o_u_c_r_o_u_t_e _b_r_a_i_s_e_'_e _a_` _l_'_a_l_s_a_c_i_e_n_n_e, sauerkraut braised with wine, stock, aromatic vegetables and spices 180 SHRIMP BORDELAISE SHRIMP-BORDELAI - shrimp bordelaise, shrimp cooked in a _m_i_r_e_p_o_i_x, with cognac and white wine 181 SHRIMP FLAMBE'E SHRIMP-FLAMBEE - shrimp flambe'e, shrimp saute'ed with shallots, nutmeg, flamed, sauced with cream 182 GRILLED SHRIMP SHRIMP-GRILL - grilled shrimp, coated with olive oil-soaked bread crumbs and garlic 183 MARGARITA SHRIMP SHRIMP-MARGRITA - margarita shrimp, shrimp saute'ed in olive oil, then simmered in a margarita sauce 184 FILETS OF SOLE A` LA MEUNIE`RE SOLE-MEUNIERE - filets of sole or other fish floured, saute'ed, and sauced with lemon butter with parsley 186 FISH FILETS POACHED IN WHITE WINE SOLE-POACH-WINE - sole or other fish filets, poached in white wine 189 SOUFFLE' AU GRAND MARNIER SOUFFLE-GRAND-M - desert souffle' flavored with Grand Marnier liqueur 191 SPINACH SOUFFLE' SOUFFLE-SPINACH - spinach souffle', optionally with ham and poached eggs 194 GAZPACHO SOUP - I SOUP-GAZPACHO1 - gazpacho soup 195 THREE PEPPER GAZPACHO SOUP SOUP-GAZPACHO2 - three pepper gazpacho soup, made with red, green and yellow bell pep- pers, onion, cucumber and tomato, seasoned with olive oil and vinegar, and cilantro and parsley 197 LEEK AND POTATO SOUP SOUP-LEEK-POTAT - leek and potato soup 198 LENTIL SOUP SOUP-LENTIL - lentil soup 199 MONGOLE SOUP SOUP-MONGOLE - mongole cream soup with sherry 200 SOUPE A` L'OIGNON SOUP-ONION - Parisian onion soup, optionally _g_r_a_t_i_n_e_'_e 202 VICHYSSOISE SOUP-VICHYSSOIS - _v_i_c_h_y_s_s_o_i_s_e, leek and potato soup with cream, served chilled 2 Aug 2005 v CONTENTS(Recipes) Rupley Family Cookbook (2 Aug 2005) CONTENTS(Recipes) 203 ZUCCHINI SOUP SOUP-ZUCCHINI - zucchini soup 204 LONDON BROIL STEAK STEAK-BROIL-LON - London broil, steak seasoned with garlic, broiled, sliced thin, and served with melted butter 205 STEAK DIANE STEAK-DIANE - steak diane, sirloin steak saute'ed and sauced with cognac, sherry and chive butter 206 CHICKEN STOCK STOCK-CHICKEN - white chicken stock 207 STOCK SUBSTITUTES STOCK-SUBSTITUT - substitutes for a brown stock, a white chicken stock, and a fish stock 209 APPLE TART TART-APPLE - apple tart, made with applesauce and apple slices, with fruit glaze 211 CUSTARD APPLE TART TART-APPLE-CUST - _t_a_r_t_e _n_o_r_m_a_n_d_e_, apple tart with cinnamon and brandy custard 212 TOMATES SAUTE'ES AUX FINE HERBES TOMATO-SAUTE - _t_o_m_a_t_e_s _s_a_u_t_e_'_e_s _a_u_x _f_i_n_e _h_e_r_b_e_s, tomatoes fried lightly in butter, sprinkled with parsley, bread crumbs and butter 213 STUFFED TOMATOES TOMATO-STUFF-PR - tomatoes stuffed with bread crumbs, herbs and garlic 214 WAFFLES AND PANCAKES WAFFLE-PANCAKE - sweet milk waffles and pancakes 2 Aug 2005 vi THIS PAGE ENDS A SECTION IT IS INTENTIONALLY BLANK 2 Aug 2005 0 INDEX(Recipes) Rupley Family Cookbook (2 Aug 2005) INDEX(Recipes) introduction: abbreviations,/ 1 INTRODUCTION meat may be added /sliced 145 RICE-VIETNAMESE /braise'e a` l' alsacienne,/ 178 SAUERKRAUT-BRAS /quiche with anchovies and/ 135 QUICHE-NICOISE cake angel food 35 CAKE-ANGEL /a` la anglaise,/ 83 EGGPLANT-BRDED /, served on apple sauce 123 PEAR-RED-WINE /with ginger, apple juice,/ 153 SALMON-TERIYAKI made with/ apple tart, 209 TART-APPLE /applesauce and apple slices,/ 209 TART-APPLE /normande, apple tart/ 211 TART-APPLE-CUST /, made with applesauce and/ 209 TART-APPLE /wine, stock, aromatic/ 178 SAUERKRAUT-BRAS /; pilaf; arroz/ 142 RICE-RISOTTO whole boiled artichokes,/ 4 ARTICHOKE-BOIL la/ aubergine a` 83 EGGPLANT-BRDED /mornay, sauce aurore, sauce/ 168 SAUCE-WHITE and/ avocado mashed 80 DIP-AVOCADO /, or with bacon,/ 7 BEAN-GREEN-SAUT /red wine, with bacon, onions/ 14 BEEF-BOURGUIGNON mushrooms and bacon /, 56 CHICK-RED-WINE1 mushrooms and bacon /, 59 CHICK-RED-WINE2 mushrooms and bacon /, 62 CHICK-RED-WINE3 /, cream and bacon quiche 134 QUICHE-LORRAINE /ground and baked 17 BEEF-CRND-HASH1 chicken baked at high/ 55 CHICK-OVEN-BROI /parsnips, baked with/ 114 PARSNIPS-CANDIE /or fully baked pastry/ 121 PASTRY-SHELL potatoes,/ baked Idaho 130 POTATO-BAKED /potatoes, baked sweet/ 130 POTATO-BAKED /potatoes, or baked yams 130 POTATO-BAKED /bread crumbs, baked in wine 147 SALMON-BAKE-WIN salmon baked with/ 148 SALMON-BAKED biscuits baking powder 30 BISCUIT-QUICK /chicken, balsamic-mustard/ 87 MARINADE-CHICK /flambe'e, bananas/ 5 BANANA-FLAMBEE flambe'e,/ bananes 5 BANANA-FLAMBEE /in a light batter,/ 43 CHICK-FRANCESE /soubise, sauce ba^tarde 168 SAUCE-WHITE /sauces: sauce be'chamel,/ 168 SAUCE-WHITE /with black bean sauce,/ 69 CHN-BLKBN-BEEF black beans, with/ 6 BEAN-BLACK-PEPP buttered green beans,/ 7 BEAN-GREEN-SAUT red wine,/ beef stew in 14 BEEF-BOURGUIGNON corned beef hash,/ 17 BEEF-CRND-HASH1 corned beef hash,/ 18 BEEF-CRND-HASH2 /, slices of beef and/ 20 BEEF-FLAMANDE1 /, slices of beef and/ 22 BEEF-FLAMANDE2 ground beef/ 25 BEEF-HAMBURGER vegetables/ beef stew with 27 BEEF-STEW-DUMPL with soy/ beef marinated 67 CHN-BEEF-CABB stir-fried/ beef slices 69 CHN-BLKBN-BEEF /, chicken, beef or other/ 75 CURRY1 /, chicken beef or other/ 77 CURRY2 braised in beer /onions 20 BEEF-FLAMANDE1 braised in beer /onions 22 BEEF-FLAMANDE2 /and/or yellow bell peppers,/ 124 PEPPER-ROASTED /and yellow bell peppers,/ 195 SOUP-GAZPACHO2 /served with a beurre blanc/ 150 SALMON-CLAUDE-P baking powder biscuits 30 BISCUIT-QUICK with/ black beans, 6 BEAN-BLACK-PEPP sauce,/ /with black bean 69 CHN-BLKBN-BEEF sauce, a` blanc /cream 37 CHICK-BRST-CREA /with a beurre blanc sauce of/ 150 SALMON-CLAUDE-P carbonnades de boeuf a` la/ 20 BEEF-FLAMANDE1 carbonnades de boeuf a` la/ 22 BEEF-FLAMANDE2 whole boiled/ 4 ARTICHOKE-BOIL /porto, sauce bordelaise,/ 154 SAUCE-BROWN shrimp bordelaise,/ 180 SHRIMP-BORDELAI /spices, then bound with egg/ 54 CHICK-MINUTE /and capers, bound with/ 146 SALAD-SALMON /, sauce bourguignonne 154 SAUCE-BROWN choucroute braise'e a` l#/ 178 SAUERKRAUT-BRAS /and onions braised in/ 20 BEEF-FLAMANDE1 /and onions braised in/ 22 BEEF-FLAMANDE2 cabbage/ braised red 33 CABBAGE-RED-BRA 2 Aug 2005 i INDEX(Recipes) Rupley Family Cookbook (2 Aug 2005) INDEX(Recipes) /saute'ed then braised with/ 50 CHICK-MARENGO1 /saute'ed then braised with/ 52 CHICK-MARENGO2 /butter, then braised in/ 112 ONIONS-BRAIS-BR /white onions braised in/ 113 ONIONS-BRAIS-WH /and herbs and braised with/ 128 PORK-BRAIS-CABB /vegetables, braised in/ 142 RICE-RISOTTO /, sauerkraut braised with/ 178 SAUERKRAUT-BRAS /cinnamon and brandy custard 211 TART-APPLE-CUST /tomatoes and bread crumbs 133 POTATO-VEG-SAUT /with seasoned bread crumbs,/ 147 SALMON-BAKE-WIN /, spices, bread crumbs/ 148 SALMON-BAKED /oil-soaked bread crumbs/ 182 SHRIMP-GRILL /with parsley, bread crumbs/ 212 TOMATO-SAUTE /stuffed with bread crumbs,/ 213 TOMATO-STUFF-PR /in beaten egg, breaded and/ 83 EGGPLANT-BRDED chicken breasts,/ 37 CHICK-BRST-CREA chicken breasts,/ 40 CHICK-BRST-SAUT chicken breasts in a/ 43 CHICK-FRANCESE oeuf,/ pa^te brise'e a` l' 116 PASTRY-DOUGH1 London broil, steak/ 204 STEAK-BROIL-LON with/ broiled salmon 149 SALMON-BROILED /with garlic, broiled,/ 204 STEAK-BROIL-LON /rice cooked in broth, then/ 145 RICE-VIETNAMESE /butter, with brown butter/ 40 CHICK-BRST-SAUT /carmelized brown sugar 71 CREME-BRULEE /, baked with brown sugar,/ 114 PARSNIPS-CANDIE sauce/ brown sauces: 154 SAUCE-BROWN white/ /for a brown stock, a 207 STOCK-SUBSTITUT sauce, a` brun /butter 40 CHICK-BRST-SAUT /sauces: sauce brune, jus/ 154 SAUCE-BROWN /robert, sauce brune aux fine/ 154 SAUCE-BROWN marinades, brushes,/ 87 MARINADE-CHICK marinades, brushes,/ 99 MARINADE-PORK cre`me bru^le'e,/ 71 CREME-BRULEE /saute'ed in butter, with/ 5 BANANA-FLAMBEE /, poached in butter, with a/ 37 CHICK-BRST-CREA /, saute'ed in butter, with/ 40 CHICK-BRST-SAUT /, with brown butter sauce,/ 40 CHICK-BRST-SAUT /saute'ed in butter, cooked/ 54 CHICK-MINUTE in garlic butter /fried 84 EGGS-FRIED /, saute'ed in butter to/ 107 MUSHROOM-DUXELL /saute'ed in butter 108 MUSHROOMS-SAUT1 juice and butter /lemon 110 MUSHROOMS-STEWE /saute'ed in butter, then/ 112 ONIONS-BRAIS-BR /braised in butter, stock/ 113 ONIONS-BRAIS-WH /juice, and butter 114 PARSNIPS-CANDIE pasta with butter, cream/ 115 PASTA-ALFREDO /with parsley butter 149 SALMON-BROILED /, cream and butter 150 SALMON-CLAUDE-P /with lemon butter with/ 184 SOLE-MEUNIERE /with melted butter 204 STEAK-BROIL-LON /and chive butter 205 STEAK-DIANE /lightly in butter,/ 212 TOMATO-SAUTE crumbs and butter /bread 212 TOMATO-SAUTE beans,/ buttered green 7 BEAN-GREEN-SAUT braised red cabbage with/ 33 CABBAGE-RED-BRA miso/ /nappa cabbage and 67 CHN-BEEF-CABB /with red cabbage or/ 128 PORK-BRAIS-CABB angel food cake 35 CAKE-ANGEL parsnips,/ candied 114 PARSNIPS-CANDIE /, onions and capers, bound/ 146 SALAD-SALMON boeuf a`/ carbonnades de 20 BEEF-FLAMANDE1 boeuf a`/ carbonnades de 22 BEEF-FLAMANDE2 /, sauce au cari, sauce/ 168 SAUCE-WHITE /, coffee-rum caribbean/ 87 MARINADE-CHICK /glazed with carmelized/ 71 CREME-BRULEE /duxelles and carrot and/ 151 SALMON-PAUPIETT /tart shells, cases, and/ 116 PASTRY-DOUGH1 /cucumbers, celery, onions/ 146 SALAD-SALMON cre`me chantilly,/ 70 CREAM-WHIPPED /, sauce chasseur,/ 154 SAUCE-BROWN /ham and cheese/ 73 CROQUE-MONSIEUR /, cream and cheese sauce 115 PASTA-ALFREDO finished with cheese /, or 126 POLENTA /red wine and chestnuts 33 CABBAGE-RED-BRA hommos, ground chick peas/ 81 DIP-HOMMOS 2 Aug 2005 ii INDEX(Recipes) Rupley Family Cookbook (2 Aug 2005) INDEX(Recipes) breasts,/ chicken 37 CHICK-BRST-CREA breasts,/ chicken 40 CHICK-BRST-SAUT breasts in/ chicken 43 CHICK-FRANCESE old-fashioned chicken/ 45 CHICK-FRICASSEE stir-fried/ chicken 48 CHICK-GINGER marengo,/ chicken 50 CHICK-MARENGO1 /marengo, chicken/ 50 CHICK-MARENGO1 Marengo,/ chicken 52 CHICK-MARENGO2 /Marengo, chicken/ 52 CHICK-MARENGO2 fricassee;/ chicken 54 CHICK-MINUTE /fricassee; chicken/ 54 CHICK-MINUTE at high/ chicken baked 55 CHICK-OVEN-BROI coq au vin, chicken in red/ 56 CHICK-RED-WINE1 coq au vin, chicken in red/ 59 CHICK-RED-WINE2 coq au vin, chicken in red/ 62 CHICK-RED-WINE3 roast chicken/ 64 CHICK-ROAST-LEM with/ chicken stew 65 CHICK-STEW-DUMP saute'ed/ chicken 66 CHICK-VANILLA or/ /shrimp, chicken, beef 75 CURRY1 or/ /shrimp, chicken beef 77 CURRY2 /and rubs for chicken,/ 87 MARINADE-CHICK lemon-rosemary chicken,/ /: 87 MARINADE-CHICK / chicken,/ 87 MARINADE-CHICK / chicken,/ 87 MARINADE-CHICK yakitori/ / chicken, 87 MARINADE-CHICK /, yakitori chicken,/ 87 MARINADE-CHICK /, herb-mustard chicken,/ 87 MARINADE-CHICK /caribbean chicken,/ 87 MARINADE-CHICK /glazed chicken,/ 87 MARINADE-CHICK /glazed chicken,/ 87 MARINADE-CHICK /, citrus-herb chicken,/ 87 MARINADE-CHICK /glazed chicken 87 MARINADE-CHICK rice, a/ chicken with 137 RICE-CHICKEN /pilaf of chicken,/ 137 RICE-CHICKEN /a steamer with chicken stock,/ 144 RICE-THAI white chicken stock 206 STOCK-CHICKEN /stock, a white chicken stock,/ 207 STOCK-SUBSTITUT /, sesame oil, chili paste,/ 67 CHN-BEEF-CABB cream, served chilled /with 202 SOUP-VICHYSSOIS /, sherry and chive butter 205 STEAK-DIANE /glazed pork chops,/ 99 MARINADE-PORK rub/ /pork chops, spice 99 MARINADE-PORK /pork chops,/ 99 MARINADE-PORK /pork chops 99 MARINADE-PORK robert/ pork chops with 129 PORK-CHP-ROBERT /sauce, pork chops saute'ed/ 129 PORK-CHP-ROBERT braise'e/ choucroute 178 SAUERKRAUT-BRAS /vinegar, and cilantro and/ 195 SOUP-GAZPACHO2 /, sugar and cinnamon,/ 123 PEAR-RED-WINE /tart with cinnamon and/ 211 TART-APPLE-CUST /chicken, citrus-herb/ 87 MARINADE-CHICK saumon Claude Postel,/ 150 SALMON-CLAUDE-P /shrimp, coated with/ 182 SHRIMP-GRILL /chicken, coffee-rum/ 87 MARINADE-CHICK /with wine, cognac, garlic/ 50 CHICK-MARENGO1 /with wine, cognac, garlic/ 52 CHICK-MARENGO2 mirepoix, with cognac and/ /a 180 SHRIMP-BORDELAI /sauced with cognac, sherry/ 205 STEAK-DIANE software, and copyright /, 1 INTRODUCTION chicken in/ coq au vin, 56 CHICK-RED-WINE1 chicken in/ coq au vin, 59 CHICK-RED-WINE2 chicken in/ coq au vin, 62 CHICK-RED-WINE3 hash,/ corned beef 17 BEEF-CRND-HASH1 hash,/ corned beef 18 BEEF-CRND-HASH2 /butter, with a cream sauce,/ 37 CHICK-BRST-CREA /wine-flavored cream sauce,/ 45 CHICK-FRICASSEE /with a vanilla cream sauce 66 CHICK-VANILLA /, whipped cream with/ 70 CREAM-WHIPPED ,/ /with sour cream, vinegar 74 CUCUMBER-SOUR /with butter, cream and/ 115 PASTA-ALFREDO sauce and cream /garlic 131 POTATO-GARLIC /lorraine, cream and/ 134 QUICHE-LORRAINE /, sherry, cream and/ 150 SALMON-CLAUDE-P a raspberry cream /with 151 SALMON-PAUPIETT , sauced with cream /flamed 181 SHRIMP-FLAMBEE mongole cream soup/ 199 SOUP-MONGOLE 2 Aug 2005 iii INDEX(Recipes) Rupley Family Cookbook (2 Aug 2005) INDEX(Recipes) /soup with cream, served/ 202 SOUP-VICHYSSOIS chantilly,/ cre`me 70 CREAM-WHIPPED bru^le'e,/ cre`me 71 CREME-BRULEE monsieur,/ croque 73 CROQUE-MONSIEUR /sandwich; croque madame 73 CROQUE-MONSIEUR /and bread crumbs 133 POTATO-VEG-SAUT /seasoned bread crumbs, baked/ 147 SALMON-BAKE-WIN /spices, bread crumbs and oil 148 SALMON-BAKED /bread crumbs and/ 182 SHRIMP-GRILL /parsley, bread crumbs and/ 212 TOMATO-SAUTE /with bread crumbs, herbs/ 213 TOMATO-STUFF-PR dough for pie crusts 120 PASTRY-DOUGH2 /, onion, cucumber and/ 195 SOUP-GAZPACHO2 sour/ sliced cucumbers with 74 CUCUMBER-SOUR /salad, with cucumbers,/ 146 SALAD-SALMON , chicken,/ curried shrimp 75 CURRY1 , chicken/ curried shrimp 77 CURRY2 yet another curry sauce 78 CURRY3 /bru^le'e, custard glazed/ 71 CREME-BRULEE /and brandy custard 211 TART-APPLE-CUST /and then deep fried in/ 83 EGGPLANT-BRDED /white wine and demi-glace,/ 129 PORK-CHP-ROBERT souffle'/ desert 189 SOUFFLE-GRAND-M /lie', sauce diable, sauce/ 154 SAUCE-BROWN steak/ steak diane, sirloin 205 STEAK-DIANE /and omelet; diced or/ 145 RICE-VIETNAMESE /floured, dipped in/ 83 EGGPLANT-BRDED /, egg pastry dough for tart/ 116 PASTRY-DOUGH1 crusts dough for pie 120 PASTRY-DOUGH2 other pastry doughs /; and 116 PASTRY-DOUGH1 /in butter to dryness, used/ 107 MUSHROOM-DUXELL /vegetables and dumplings 27 BEEF-STEW-DUMPL /with parsley dumplings 65 CHICK-STEW-DUMP herb/ dumplings with 82 DUMPLING-PARSLE finely/ duxelles, 107 MUSHROOM-DUXELL /, stuffed with duxelles and/ 151 SALMON-PAUPIETT /bound with egg yolks 54 CHICK-MINUTE /in beaten egg, breaded/ 83 EGGPLANT-BRDED /a` l'oeuf, egg pastry/ 116 PASTRY-DOUGH1 la anglaise, eggplant/ /a` 83 EGGPLANT-BRDED garlic/ eggs fried in 84 EGGS-FRIED poached eggs 85 EGGS-POACHED scrambled eggs 86 EGGS-SCRAMBLED and poached eggs /ham 191 SOUFFLE-SPINACH /for pasta, especially/ 165 SAUCE-PASTA /, sauce a` l' estragon,/ 154 SAUCE-BROWN or other/ filets of sole 184 SOLE-MEUNIERE or other fish filets,/ sole 186 SOLE-POACH-WINE duxelles, finely chopped/ 107 MUSHROOM-DUXELL /, or with fines herbes,/ 7 BEAN-GREEN-SAUT /with stock, or finished with/ 126 POLENTA /and onion, finished with/ 145 RICE-VIETNAMESE /or other fish covered/ 147 SALMON-BAKE-WIN /sole or other fish floured,/ 184 SOLE-MEUNIERE sole or other fish filets,/ 186 SOLE-POACH-WINE /stock, and a fish stock 207 STOCK-SUBSTITUT /de boeuf a` la flamande,/ 20 BEEF-FLAMANDE1 /de boeuf a` la flamande,/ 22 BEEF-FLAMANDE2 bananes flambe'e,/ 5 BANANA-FLAMBEE shrimp flambe'e,/ 181 SHRIMP-FLAMBEE /, nutmeg, flamed, sauced/ 181 SHRIMP-FLAMBEE /, eggplant floured,/ 83 EGGPLANT-BRDED /or other fish floured,/ 184 SOLE-MEUNIERE /, ni,coise, fresh tomato/ 135 QUICHE-NICOISE /chicken fricassee with/ 45 CHICK-FRICASSEE chicken fricassee;/ 54 CHICK-MINUTE /and pan fried 18 BEEF-CRND-HASH2 /, then stir fried and/ 67 CHN-BEEF-CABB /and then deep fried in hot/ 83 EGGPLANT-BRDED garlic/ eggs fried in 84 EGGS-FRIED with meat,/ fried rice, 139 RICE-FRIED vietnamese fried rice,/ 145 RICE-VIETNAMESE /in broth, then fried with/ 145 RICE-VIETNAMESE /, tomatoes fried lightly/ 212 TOMATO-SAUTE /slices, with fruit glaze 209 TART-APPLE red/ /onions, garlic, and 6 BEAN-BLACK-PEPP 2 Aug 2005 iv INDEX(Recipes) Rupley Family Cookbook (2 Aug 2005) INDEX(Recipes) /, or with garlic and/ 7 BEAN-GREEN-SAUT wine, cognac, garlic,/ /with 50 CHICK-MARENGO1 wine, cognac, garlic,/ /with 52 CHICK-MARENGO2 /bean sauce, garlic, onion,/ 69 CHN-BLKBN-BEEF /peas with garlic, lemon/ 81 DIP-HOMMOS eggs fried in garlic butter 84 EGGS-FRIED /olive oil, garlic, and/ 109 MUSHROOMS-SAUT2 /steamed with garlic, onions/ 111 MUSSEL-MARINIER /such as garlic and/ 126 POLENTA /beaten with garlic sauce/ 131 POTATO-GARLIC ,/ potatos, garlic, onions 133 POTATO-VEG-SAUT /chicken stock, garlic, ginger/ 144 RICE-THAI /fried with garlic and/ 145 RICE-VIETNAMESE crumbs and garlic /bread 182 SHRIMP-GRILL /seasoned with garlic,/ 204 STEAK-BROIL-LON /, herbs and garlic 213 TOMATO-STUFF-PR /and sugar, and garnished with/ 145 RICE-VIETNAMESE /for stuffings, garnishes or/ 107 MUSHROOM-DUXELL peas, nuts and garnishes /, 139 RICE-FRIED gazpacho soup 194 SOUP-GAZPACHO1 three pepper gazpacho soup,/ 195 SOUP-GAZPACHO2 /for chicken, generally for/ 87 MARINADE-CHICK /rubs for pork, generally for/ 99 MARINADE-PORK /stir-fried in ginger, with/ 48 CHICK-GINGER /, chili paste, ginger and/ 67 CHN-BEEF-CABB /stock, garlic, ginger and hot/ 144 RICE-THAI /marinade with ginger, apple/ 153 SALMON-TERIYAKI /pork chops, ginger-honey-soy/ 99 MARINADE-PORK /glazed ham, ginger-orange-soy/ 99 MARINADE-PORK /rub for pork, ginger-sherry-soy/ 99 MARINADE-PORK , with fruit glaze /slices 209 TART-APPLE /, custard glazed with/ 71 CREME-BRULEE ,/ / glazed chicken 87 MARINADE-CHICK /orange-ginger glazed chicken/ 87 MARINADE-CHICK /orange-liqueur glazed chicken 87 MARINADE-CHICK chops,/ / glazed pork 99 MARINADE-PORK /honey-mustard glazed ham,/ 99 MARINADE-PORK /, brushes, glazes and/ 87 MARINADE-CHICK /, brushes, glazes and/ 99 MARINADE-PORK sauce grand marnier 164 SAUCE-GRAND-MAR /flavored with Grand Marnier/ 189 SOUFFLE-GRAND-M /, optionally gratine'e 200 SOUP-ONION /, and red and green peppers,/ 6 BEAN-BLACK-PEPP buttered green beans,/ 7 BEAN-GREEN-SAUT /, ginger and green onions,/ 67 CHN-BEEF-CABB /red pepper and green pepper 69 CHN-BLKBN-BEEF /garnished with green onions/ 145 RICE-VIETNAMESE made with red, green and/ /, 195 SOUP-GAZPACHO2 /, saute'ed or grilled 25 BEEF-HAMBURGER , coated/ grilled shrimp 182 SHRIMP-GRILL generally for grilling:/ /, 87 MARINADE-CHICK generally for grilling:/ /, 99 MARINADE-PORK /, ingredients ground and/ 17 BEEF-CRND-HASH1 hamburgers/ ground beef 25 BEEF-HAMBURGER hommos, ground chick/ 81 DIP-HOMMOS /; pilaf; arroz guatemalteco 142 RICE-RISOTTO /, toasted ham and cheese/ 73 CROQUE-MONSIEUR /glazed ham,/ 99 MARINADE-PORK /saute'ed with ham, topped/ 133 POTATO-VEG-SAUT /with ham and/ 191 SOUFFLE-SPINACH /) steak or hamburger 166 SAUCE-STEAK ground beef hamburgers/ 25 BEEF-HAMBURGER corned beef hash,/ 17 BEEF-CRND-HASH1 corned beef hash,/ 18 BEEF-CRND-HASH2 /, with an herb and lemon/ 43 CHICK-FRANCESE dumplings with herb seasoning 82 DUMPLING-PARSLE /chicken, herb-mustard/ 87 MARINADE-CHICK or with fines herbes, or/ /, 7 BEAN-GREEN-SAUT /brune aux fine herbes, sauce/ 154 SAUCE-BROWN /aux fine herbes,/ 212 TOMATO-SAUTE onions and herbs,/ /with 25 BEEF-HAMBURGER /in stock and herbs 112 ONIONS-BRAIS-BR , stock and herbs /butter 113 ONIONS-BRAIS-WH /with salt and herbs and/ 128 PORK-BRAIS-CABB /bread crumbs, herbs and/ 213 TOMATO-STUFF-PR chick peas/ hommos, ground 81 DIP-HOMMOS 2 Aug 2005 v INDEX(Recipes) Rupley Family Cookbook (2 Aug 2005) INDEX(Recipes) /for grilling: honey-lime-tomato/ 99 MARINADE-PORK /pork chops, honey-mustard/ 99 MARINADE-PORK ,/ baked Idaho potatoes 130 POTATO-BAKED riz a`/ rice Indian style, 141 RICE-INDIAN /, riz a` l' indienne 141 RICE-INDIAN introduction:/ 1 INTRODUCTION /with lemon juice and/ 7 BEAN-GREEN-SAUT /salsa, lemon juice, salt/ 80 DIP-AVOCADO /garlic, lemon juice, and/ 81 DIP-HOMMOS , and lemon juice /garlic 109 MUSHROOMS-SAUT2 /in lemon juice and/ 110 MUSHROOMS-STEWE /sugar, orange juice, and/ 114 PARSNIPS-CANDIE /ginger, apple juice, vinegar/ 153 SALMON-TERIYAKI /of the pan juices, white/ 129 PORK-CHP-ROBERT /made from pan juices for/ 166 SAUCE-STEAK /and leek julienne,/ 151 SALMON-PAUPIETT /: sauce brune, jus lie',/ 154 SAUCE-BROWN /with rice, a Latin-American/ 137 RICE-CHICKEN /and carrot and leek julienne,/ 151 SALMON-PAUPIETT potato/ leek and 197 SOUP-LEEK-POTAT vichyssoise, leek and/ 202 SOUP-VICHYSSOIS and/ /with lemon juice 7 BEAN-GREEN-SAUT /an herb and lemon wine/ 43 CHICK-FRANCESE /with salsa, lemon juice,/ 80 DIP-AVOCADO /with garlic, lemon juice,/ 81 DIP-HOMMOS /, garlic, and lemon juice 109 MUSHROOMS-SAUT2 /stewed in lemon juice/ 110 MUSHROOMS-STEWE /sauced with lemon butter/ 184 SOLE-MEUNIERE /for grilling: lemon-rosemary/ 87 MARINADE-CHICK /chicken, lemon-wine-garlic/ 87 MARINADE-CHICK /stuffed with lemons 64 CHICK-ROAST-LEM lentil soup 198 SOUP-LENTIL /brune, jus lie', sauce/ 154 SAUCE-BROWN tomatoes fried lightly in/ /, 212 TOMATO-SAUTE Grand Marnier liqueur /with 189 SOUFFLE-GRAND-M /in the cooking liquor 111 MUSSEL-MARINIER steak/ London broil, 204 STEAK-BROIL-LON quiche lorraine,/ 134 QUICHE-LORRAINE /; croque madame 73 CROQUE-MONSIEUR au/ /, sauce made`re, sauce 154 SAUCE-BROWN chicken marengo,/ 50 CHICK-MARENGO1 chicken Marengo,/ 52 CHICK-MARENGO2 shrimp,/ margarita 183 SHRIMP-MARGRITA /simmered in a margarita/ 183 SHRIMP-MARGRITA /, soy sauce marinade with/ 153 SALMON-TERIYAKI brushes,/ marinades, 87 MARINADE-CHICK brushes,/ marinades, 99 MARINADE-PORK soy/ beef marinated with 67 CHN-BEEF-CABB salt/ pork marinated with 128 PORK-BRAIS-CABB moules a` la marinie`re,/ 111 MUSSEL-MARINIER grand marnier sauce 164 SAUCE-GRAND-MAR /with Grand Marnier/ 189 SOUFFLE-GRAND-M avocado mashed and/ 80 DIP-AVOCADO potatoes/ mashed 131 POTATO-GARLIC /, bound with mayonnaise 146 SALAD-SALMON beef or other meat /, 75 CURRY1 beef or other meat /chicken 77 CURRY2 /rice, with meat, onions,/ 139 RICE-FRIED /or sliced meat may be/ 145 RICE-VIETNAMESE swiss meringue/ 106 MERINGUE-SWIS and/ sweet milk waffles 214 WAFFLE-PANCAKE /cooked in a mirepoix, with/ 180 SHRIMP-BORDELAI /cabbage and miso sauce 67 CHN-BEEF-CABB soup with/ mongole cream 199 SOUP-MONGOLE croque monsieur,/ 73 CROQUE-MONSIEUR /, sauce mornay, sauce/ 168 SAUCE-WHITE marinie`re/ moules a` la 111 MUSSEL-MARINIER /shells or mounds 106 MERINGUE-SWIS /, shallots and mushrooms 7 BEAN-GREEN-SAUT /, onions and mushrooms 14 BEEF-BOURGUIGNON /, onion, and mushrooms 45 CHICK-FRICASSEE /, onions, mushrooms, and/ 48 CHICK-GINGER /, tomatoes and mushrooms 50 CHICK-MARENGO1 /, tomatoes and mushrooms 52 CHICK-MARENGO2 /and stock with mushrooms,/ 54 CHICK-MINUTE /with onions, mushrooms and/ 56 CHICK-RED-WINE1 2 Aug 2005 vi INDEX(Recipes) Rupley Family Cookbook (2 Aug 2005) INDEX(Recipes) /with onions, mushrooms and/ 59 CHICK-RED-WINE2 /with onions, mushrooms and/ 62 CHICK-RED-WINE3 finely chopped mushrooms,/ /, 107 MUSHROOM-DUXELL saute'ed/ mushrooms 108 MUSHROOMS-SAUT1 saute'ed/ mushrooms 109 MUSHROOMS-SAUT2 stewed in/ mushrooms 110 MUSHROOMS-STEWE la marinie`re, mussels/ /a` 111 MUSSEL-MARINIER /with sugar and mustard 129 PORK-CHP-ROBERT /stir-fried nappa cabbage/ 67 CHN-BEEF-CABB /a` la tomate, ni,coise,/ 135 QUICHE-NICOISE apple/ tarte normande, 211 TART-APPLE-CUST /with shallots, nutmeg, flamed/ 181 SHRIMP-FLAMBEE onions, peas, nuts and/ /, 139 RICE-FRIED /brise'e a` l' oeuf, egg/ 116 PASTRY-DOUGH1 /, wine, sesame oil, chili/ 67 CHN-BEEF-CABB , and olive oil /juice 81 DIP-HOMMOS fried in hot oil /deep 83 EGGPLANT-BRDED /with olive oil, garlic,/ 109 MUSHROOMS-SAUT2 /, in olive oil with salt/ 124 PEPPER-ROASTED crumbs and oil /, bread 148 SALMON-BAKED /in olive oil, then/ 183 SHRIMP-MARGRITA /with olive oil and/ 195 SOUP-GAZPACHO2 /with olive oil-soaked/ 182 SHRIMP-GRILL chicken/ old-fashioned 45 CHICK-FRICASSEE /juice, and olive oil 81 DIP-HOMMOS /saute'ed with olive oil,/ 109 MUSHROOMS-SAUT2 /peppers, in olive oil with/ 124 PEPPER-ROASTED , coated with olive/ /shrimp 182 SHRIMP-GRILL /saute'ed in olive oil,/ 183 SHRIMP-MARGRITA /seasoned with olive oil and/ 195 SOUP-GAZPACHO2 anchovies and olives /with 135 QUICHE-NICOISE /, tomatoes, olives and/ 137 RICE-CHICKEN /onions and omelet; diced/ 145 RICE-VIETNAMESE /cream sauce, onion, and/ 45 CHICK-FRICASSEE /sauce, garlic, onion, red/ 69 CHN-BLKBN-BEEF /, shallot, onion and/ 107 MUSHROOM-DUXELL garlic and onion,/ /with 145 RICE-VIETNAMESE /bell peppers, onion,/ 195 SOUP-GAZPACHO2 Parisian onion soup,/ 200 SOUP-ONION /with saute'ed onions, garlic/ 6 BEAN-BLACK-PEPP /, with bacon, onions and/ 14 BEEF-BOURGUIGNON /of beef and onions braised/ 20 BEEF-FLAMANDE1 /of beef and onions braised/ 22 BEEF-FLAMANDE2 herbs,/ /with onions and 25 BEEF-HAMBURGER with peppers, onions,/ /, 48 CHICK-GINGER /mushrooms, onions and/ 54 CHICK-MINUTE red wine with onions,/ /in 56 CHICK-RED-WINE1 red wine with onions,/ /in 59 CHICK-RED-WINE2 red wine with onions,/ /in 62 CHICK-RED-WINE3 /with vanilla, onions and/ 66 CHICK-VANILLA /and green onions, then/ 67 CHN-BEEF-CABB /with garlic, onions and/ 111 MUSSEL-MARINIER small white onions/ 112 ONIONS-BRAIS-BR small white onions braised/ 113 ONIONS-BRAIS-WH /as garlic and onions, or/ 126 POLENTA /saute'ed with onions, sauced/ 129 PORK-CHP-ROBERT /, garlic, onions, and/ 133 POTATO-VEG-SAUT /, with meat, onions, peas,/ 139 RICE-FRIED /with green onions and/ 145 RICE-VIETNAMESE /, celery, onions and/ 146 SALAD-SALMON /with tomatoes, onions, spices/ 148 SALMON-BAKED , vinegar and onions /juice 153 SALMON-TERIYAKI /sugar, spices, orange and rum 5 BANANA-FLAMBEE /brown sugar, orange juice,/ 114 PARSNIPS-CANDIE /chicken, orange-ginger/ 87 MARINADE-CHICK /chicken, orange-ginger-soy/ 87 MARINADE-CHICK /chicken, orange-liqueur/ 87 MARINADE-CHICK /chopped and pan fried 18 BEEF-CRND-HASH2 /of the pan juices,/ 129 PORK-CHP-ROBERT /made from pan juices for/ 166 SAUCE-STEAK /pan juices for pan-broiled (/ 166 SAUCE-STEAK /waffles and pancakes 214 WAFFLE-PANCAKE soup,/ Parisian onion 200 SOUP-ONION /, sauce parisienne,/ 168 SAUCE-WHITE /juice and parsley, or/ 7 BEAN-GREEN-SAUT /garlic and parsley, or/ 7 BEAN-GREEN-SAUT 2 Aug 2005 vii INDEX(Recipes) Rupley Family Cookbook (2 Aug 2005) INDEX(Recipes) /sauce and parsley, or/ 7 BEAN-GREEN-SAUT /stew with parsley/ 65 CHICK-STEW-DUMP /, onions and parsley, and/ 111 MUSSEL-MARINIER /salmon with parsley butter 149 SALMON-BROILED /butter with parsley 184 SOLE-MEUNIERE cilantro and parsley /and 195 SOUP-GAZPACHO2 /sprinkled with parsley, bread/ 212 TOMATO-SAUTE candied parsnips,/ 114 PARSNIPS-CANDIE butter,/ pasta with 115 PASTA-ALFREDO /sauce for pasta,/ 165 SAUCE-PASTA /oil, chili paste, ginger/ 67 CHN-BEEF-CABB /l'oeuf, egg pastry dough/ 116 PASTRY-DOUGH1 /; and other pastry doughs 116 PASTRY-DOUGH1 /or fully baked pastry shell/ 121 PASTRY-SHELL salmon,/ paupiettes of 151 SALMON-PAUPIETT a` l'oeuf/ pa^te brise'e 116 PASTRY-DOUGH1 in red/ pears poached 123 PEAR-RED-WINE /, ground chick peas with/ 81 DIP-HOMMOS /meat, onions, peas, nuts and/ 139 RICE-FRIED /, onion, red pepper and/ 69 CHN-BLKBN-BEEF /and green pepper 69 CHN-BLKBN-BEEF , salt and pepper /juice 80 DIP-AVOCADO three pepper/ 195 SOUP-GAZPACHO2 /red and green peppers, and/ 6 BEAN-BLACK-PEPP ginger, with peppers,/ /in 48 CHICK-GINGER /or yellow bell peppers, in/ 124 PEPPER-ROASTED /, onions, and peppers,/ 133 POTATO-VEG-SAUT ginger and hot peppers /, 144 RICE-THAI /yellow bell peppers, onion/ 195 SOUP-GAZPACHO2 dough for pie crusts 120 PASTRY-DOUGH2 pumpkin pie 125 PIE-PUMPKIN Latin-American pilaf of/ /, a 137 RICE-CHICKEN /; risotto; pilaf; arroz/ 142 RICE-RISOTTO /, supre^mes, poached in/ 37 CHICK-BRST-CREA poached eggs 85 EGGS-POACHED wine,/ pears poached in red 123 PEAR-RED-WINE /leek julienne, poached in/ 151 SALMON-PAUPIETT /fish filets, poached in/ 186 SOLE-POACH-WINE /with ham and poached eggs 191 SOUFFLE-SPINACH optionally/ polenta, 126 POLENTA and rubs for pork,/ /glazes 99 MARINADE-PORK /glazed pork chops,/ 99 MARINADE-PORK spice rub/ / pork chops, 99 MARINADE-PORK spice rub for pork,/ /chops, 99 MARINADE-PORK / pork chops,/ 99 MARINADE-PORK / pork chops 99 MARINADE-PORK with salt/ pork marinated 128 PORK-BRAIS-CABB with/ pork chops 129 PORK-CHP-ROBERT /robert sauce, pork chops/ 129 PORK-CHP-ROBERT /, sauce au porto, sauce/ 154 SAUCE-BROWN saumon Claude Postel, salmon/ 150 SALMON-CLAUDE-P leek and potato soup 197 SOUP-LEEK-POTAT /, leek and potato soup/ 202 SOUP-VICHYSSOIS baked Idaho potatoes,/ 130 POTATO-BAKED /, baked sweet potatoes, or/ 130 POTATO-BAKED mashed potatoes/ 131 POTATO-GARLIC garlic,/ potatos, 133 POTATO-VEG-SAUT baking powder/ 30 BISCUIT-QUICK pumpkin pie 125 PIE-PUMPKIN for a tart or quiche /shell 121 PASTRY-SHELL lorraine,/ quiche 134 QUICHE-LORRAINE and bacon quiche /cream 134 QUICHE-LORRAINE tomate,/ quiche a` la 135 QUICHE-NICOISE /, fresh tomato quiche with/ 135 QUICHE-NICOISE /, poached in raspberry wine/ 151 SALMON-PAUPIETT /sauced with a raspberry/ 151 SALMON-PAUPIETT /chicken, raspberry-mustard/ 87 MARINADE-CHICK /, garlic, and red and green/ 6 BEAN-BLACK-PEPP beef stew in red wine, with/ 14 BEEF-BOURGUIGNON braised red cabbage/ 33 CABBAGE-RED-BRA /cabbage with red wine and/ 33 CABBAGE-RED-BRA /, chicken in red wine with/ 56 CHICK-RED-WINE1 /, chicken in red wine with/ 59 CHICK-RED-WINE2 /, chicken in red wine with/ 62 CHICK-RED-WINE3 /garlic, onion, red pepper and/ 69 CHN-BLKBN-BEEF /poached in red wine,/ 123 PEAR-RED-WINE 2 Aug 2005 viii INDEX(Recipes) Rupley Family Cookbook (2 Aug 2005) INDEX(Recipes) roasted sweet red and/or/ 124 PEPPER-ROASTED /braised with red cabbage or/ 128 PORK-BRAIS-CABB /, made with red, green and/ 195 SOUP-GAZPACHO2 /sauced with a reduction of/ 129 PORK-CHP-ROBERT chicken with rice, a/ 137 RICE-CHICKEN meat,/ fried rice, with 139 RICE-FRIED style, riz/ rice Indian 141 RICE-INDIAN saute'ed rice with/ 142 RICE-RISOTTO a/ /risotto, rice cooked in 144 RICE-THAI /fried rice, rice/ 145 RICE-VIETNAMESE /fried rice, rice cooked in/ 145 RICE-VIETNAMESE ;/ /liquid; risotto; pilaf 142 RICE-RISOTTO Thai-style risotto, rice/ 144 RICE-THAI /Indian style, riz a` l#/ 141 RICE-INDIAN stuffed/ roast chicken 64 CHICK-ROAST-LEM red and/or/ roasted sweet 124 PEPPER-ROASTED /chops with robert sauce,/ 129 PORK-CHP-ROBERT /diable, sauce robert, sauce/ 154 SAUCE-BROWN /chops, spice rub for pork,/ 99 MARINADE-PORK /, glazes and rubs for/ 87 MARINADE-CHICK /, glazes and rubs for pork,/ 99 MARINADE-PORK , orange and rum /, spices 5 BANANA-FLAMBEE salmon salad, with/ 146 SALAD-SALMON with/ salmon salad, 146 SALAD-SALMON other fish/ salmon or 147 SALMON-BAKE-WIN with/ salmon baked 148 SALMON-BAKED broiled salmon with/ 149 SALMON-BROILED /Claude Postel, salmon covered/ 150 SALMON-CLAUDE-P /of smoked salmon,/ 150 SALMON-CLAUDE-P paupiettes of salmon,/ 151 SALMON-PAUPIETT teriyaki,/ salmon 153 SALMON-TERIYAKI /seasoned with salsa, lemon/ 80 DIP-AVOCADO /, lemon juice, salt and/ 80 DIP-AVOCADO olive oil with salt and/ /in 124 PEPPER-ROASTED /marinated with salt and herbs/ 128 PORK-BRAIS-CABB /ham and cheese sandwich;/ 73 CROQUE-MONSIEUR or with tomato sauce and/ /, 7 BEAN-GREEN-SAUT /, with a cream sauce, a`/ 37 CHICK-BRST-CREA /brown butter sauce, a` brun 40 CHICK-BRST-SAUT and lemon wine sauce /herb 43 CHICK-FRANCESE and/ /cream sauce, onion, 45 CHICK-FRICASSEE mushrooms, and sauce /, 48 CHICK-GINGER vanilla cream sauce /with a 66 CHICK-VANILLA /with soy sauce, wine,/ 67 CHN-BEEF-CABB /and miso sauce 67 CHN-BEEF-CABB /black bean sauce, garlic,/ 69 CHN-BLKBN-BEEF another curry sauce yet 78 CURRY3 and cheese sauce /cream 115 PASTA-ALFREDO on apple sauce /served 123 PEAR-RED-WINE /with robert sauce, pork/ 129 PORK-CHP-ROBERT /with garlic sauce and/ 131 POTATO-GARLIC /with soy sauce and/ 145 RICE-VIETNAMESE /a beurre blanc sauce of/ 150 SALMON-CLAUDE-P /teriyaki, soy sauce marinade/ 153 SALMON-TERIYAKI brown sauces: sauce brune,/ 154 SAUCE-BROWN /, jus lie', sauce diable,/ 154 SAUCE-BROWN /sauce diable, sauce robert,/ 154 SAUCE-BROWN /sauce robert, sauce brune/ 154 SAUCE-BROWN /fine herbes, sauce a` l#/ 154 SAUCE-BROWN /l'estragon, sauce chasseur/ 154 SAUCE-BROWN /chasseur, sauce made`re,/ 154 SAUCE-BROWN /sauce made`re, sauce au porto/ 154 SAUCE-BROWN au porto, sauce/ /sauce 154 SAUCE-BROWN bordelaise, sauce/ /sauce 154 SAUCE-BROWN grand marnier sauce 164 SAUCE-GRAND-MAR tomato sauce for/ 165 SAUCE-PASTA white sauces: sauce/ 168 SAUCE-WHITE /be'chamel, sauce veloute'/ 168 SAUCE-WHITE ,/ /veloute', sauce supre^me 168 SAUCE-WHITE supre^me, sauce/ /sauce 168 SAUCE-WHITE /parisienne, sauce mornay,/ 168 SAUCE-WHITE /sauce mornay, sauce aurore,/ 168 SAUCE-WHITE /sauce aurore, sauce au cari,/ 168 SAUCE-WHITE /sauce au cari, sauce soubise,/ 168 SAUCE-WHITE /sauce soubise, sauce ba^tarde 168 SAUCE-WHITE /in a margarita sauce 183 SHRIMP-MARGRITA 2 Aug 2005 ix INDEX(Recipes) Rupley Family Cookbook (2 Aug 2005) INDEX(Recipes) /with onions, sauced with a/ 129 PORK-CHP-ROBERT /wine and sauced with a/ 151 SALMON-PAUPIETT /, flamed, sauced with/ 181 SHRIMP-FLAMBEE /saute'ed, and sauced with/ 184 SOLE-MEUNIERE /saute'ed and sauced with/ 205 STEAK-DIANE /, garnishes or sauces 107 MUSHROOM-DUXELL brune/ brown sauces: sauce 154 SAUCE-BROWN from pan/ sauces made 166 SAUCE-STEAK white sauces: sauce/ 168 SAUCE-WHITE /red cabbage or sauerkraut 128 PORK-BRAIS-CABB /l'alsacienne, sauerkraut/ 178 SAUERKRAUT-BRAS Postel,/ saumon Claude 150 SALMON-CLAUDE-P /, bananas saute'ed in/ 5 BANANA-FLAMBEE /beans, with saute'ed/ 6 BEAN-BLACK-PEPP /and herbs, saute'ed or/ 25 BEEF-HAMBURGER /, supre^mes, saute'ed in/ 40 CHICK-BRST-SAUT /light batter, saute'ed, with/ 43 CHICK-FRANCESE /, chicken saute'ed then/ 50 CHICK-MARENGO1 /, chicken saute'ed then/ 52 CHICK-MARENGO2 /; chicken saute'ed in/ 54 CHICK-MINUTE chicken saute'ed with/ 66 CHICK-VANILLA /and spices, saute'ed in/ 107 MUSHROOM-DUXELL mushrooms saute'ed in/ 108 MUSHROOMS-SAUT1 mushrooms saute'ed with/ 109 MUSHROOMS-SAUT2 /white onions saute'ed in/ 112 ONIONS-BRAIS-BR /, pork chops saute'ed with/ 129 PORK-CHP-ROBERT /, and peppers, saute'ed with/ 133 POTATO-VEG-SAUT with/ saute'ed rice 142 RICE-RISOTTO /smoked salmon, saute'ed, and/ 150 SALMON-CLAUDE-P /pan-broiled ( saute'ed)/ 166 SAUCE-STEAK /, shrimp saute'ed with/ 181 SHRIMP-FLAMBEE /shrimp, shrimp saute'ed in/ 183 SHRIMP-MARGRITA /fish floured, saute'ed, and/ 184 SOLE-MEUNIERE /sirloin steak saute'ed and/ 205 STEAK-DIANE tomates saute'es aux/ 212 TOMATO-SAUTE tea scones 32 BISCUIT-SCONE scrambled eggs 86 EGGS-SCRAMBLED /mashed and seasoned with/ 80 DIP-AVOCADO /demi-glace, seasoned with/ 129 PORK-CHP-ROBERT /, braised in seasoned/ 142 RICE-RISOTTO /covered with seasoned bread/ 147 SALMON-BAKE-WIN /and tomato, seasoned with/ 195 SOUP-GAZPACHO2 /broil, steak seasoned with/ 204 STEAK-BROIL-LON /with herb seasoning 82 DUMPLING-PARSLE such/ /with seasonings 126 POLENTA /sauce, wine, sesame oil,/ 67 CHN-BEEF-CABB /mushrooms, shallot, onion/ 107 MUSHROOM-DUXELL /or with bacon, shallots and/ 7 BEAN-GREEN-SAUT /blanc sauce of shallots,/ 150 SALMON-CLAUDE-P /saute'ed with shallots,/ 181 SHRIMP-FLAMBEE /baked pastry shell for a/ 121 PASTRY-SHELL swiss meringue shells or/ 106 MERINGUE-SWIS /dough for tart shells, cases,/ 116 PASTRY-DOUGH1 peppers, and sherry /green 6 BEAN-BLACK-PEPP /of shallots, sherry, cream/ 150 SALMON-CLAUDE-P soup with sherry /cream 199 SOUP-MONGOLE /with cognac, sherry and/ 205 STEAK-DIANE curried shrimp,/ 75 CURRY1 curried shrimp,/ 77 CURRY2 bordelaise/ shrimp 180 SHRIMP-BORDELAI /bordelaise, shrimp cooked/ 180 SHRIMP-BORDELAI flambe'e,/ shrimp 181 SHRIMP-FLAMBEE /flambe'e, shrimp/ 181 SHRIMP-FLAMBEE grilled shrimp, coated/ 182 SHRIMP-GRILL margarita shrimp, shrimp/ 183 SHRIMP-MARGRITA /shrimp, shrimp/ 183 SHRIMP-MARGRITA /oil, then simmered in a/ 183 SHRIMP-MARGRITA steak diane, sirloin steak/ 205 STEAK-DIANE /covered with a slice of/ 150 SALMON-CLAUDE-P cucumbers/ sliced 74 CUCUMBER-SOUR /; diced or sliced meat/ 145 RICE-VIETNAMESE /, broiled, sliced thin,/ 204 STEAK-BROIL-LON /la flamande, slices of beef/ 20 BEEF-FLAMANDE1 /la flamande, slices of beef/ 22 BEEF-FLAMANDE2 beef slices/ 69 CHN-BLKBN-BEEF /and apple slices, with/ 209 TART-APPLE 2 Aug 2005 x INDEX(Recipes) Rupley Family Cookbook (2 Aug 2005) INDEX(Recipes) /a slice of smoked salmon,/ 150 SALMON-CLAUDE-P /abbreviations, software, and/ 1 INTRODUCTION filets of sole or other/ 184 SOLE-MEUNIERE fish/ sole or other 186 SOLE-POACH-WINE /au cari, sauce soubise, sauce/ 168 SAUCE-WHITE desert souffle'/ 189 SOUFFLE-GRAND-M spinach souffle',/ 191 SOUFFLE-SPINACH gazpacho soup 194 SOUP-GAZPACHO1 /gazpacho soup, made/ 195 SOUP-GAZPACHO2 and potato soup leek 197 SOUP-LEEK-POTAT lentil soup 198 SOUP-LENTIL mongole cream soup with/ 199 SOUP-MONGOLE Parisian onion soup,/ 200 SOUP-ONION /and potato soup with/ 202 SOUP-VICHYSSOIS zucchini soup 203 SOUP-ZUCCHINI /cucumbers with sour cream,/ 74 CUCUMBER-SOUR /marinated with soy sauce,/ 67 CHN-BEEF-CABB /finished with soy sauce and/ 145 RICE-VIETNAMESE /teriyaki, soy sauce/ 153 SALMON-TERIYAKI /, especially spaghetti 165 SAUCE-PASTA /pork chops, spice rub for/ 99 MARINADE-PORK /, with sugar, spices, orange/ 5 BANANA-FLAMBEE /, onions and spices, then/ 54 CHICK-MINUTE /, onions and spices, with a/ 66 CHICK-VANILLA /, onion and spices,/ 107 MUSHROOM-DUXELL with salt and spices /oil 124 PEPPER-ROASTED /, olives and spices 137 RICE-CHICKEN /, onions, spices, bread/ 148 SALMON-BAKED /vegetables and spices 178 SAUERKRAUT-BRAS souffle',/ spinach 191 SOUFFLE-SPINACH /in butter, sprinkled with/ 212 TOMATO-SAUTE /(saute'ed) steak or/ 166 SAUCE-STEAK London broil, steak seasoned/ 204 STEAK-BROIL-LON sirloin/ steak diane, 205 STEAK-DIANE /diane, sirloin steak saute'ed/ 205 STEAK-DIANE /, mussels steamed with/ 111 MUSSEL-MARINIER /cooked in a steamer with/ 144 RICE-THAI wine,/ beef stew in red 14 BEEF-BOURGUIGNON beef stew with/ 27 BEEF-STEW-DUMPL chicken stew with/ 65 CHICK-STEW-DUMP mushrooms stewed in/ 110 MUSHROOMS-STEWE /onions, then stir fried and/ 67 CHN-BEEF-CABB chicken stir-fried in/ 48 CHICK-GINGER /served with stir-fried/ 67 CHN-BEEF-CABB beef slices stir-fried/ 69 CHN-BLKBN-BEEF /in wine and stock with/ 54 CHICK-MINUTE /braised in stock and/ 112 ONIONS-BRAIS-BR /in butter, stock and/ 113 ONIONS-BRAIS-WH or cooked with stock, or/ /, 126 POLENTA /with chicken stock, garlic,/ 144 RICE-THAI /with wine, stock,/ 178 SAUERKRAUT-BRAS white chicken stock 206 STOCK-CHICKEN /for a brown stock, a white/ 207 STOCK-SUBSTITUT /white chicken stock, and a/ 207 STOCK-SUBSTITUT , and a fish stock /stock 207 STOCK-SUBSTITUT roast chicken stuffed with/ 64 CHICK-ROAST-LEM /of salmon, stuffed with/ 151 SALMON-PAUPIETT tomatoes stuffed with/ 213 TOMATO-STUFF-PR /, used for stuffings,/ 107 MUSHROOM-DUXELL rice Indian style, riz a`/ 141 RICE-INDIAN for a/ substitutes 207 STOCK-SUBSTITUT /butter, with sugar, spices,/ 5 BANANA-FLAMBEE /cream with sugar,/ 70 CREAM-WHIPPED /brown sugar 71 CREME-BRULEE , vinegar, and sugar /cream 74 CUCUMBER-SOUR /with brown sugar, orange/ 114 PARSNIPS-CANDIE /in red wine, sugar and/ 123 PEAR-RED-WINE seasoned with sugar and/ /, 129 PORK-CHP-ROBERT /soy sauce and sugar, and/ 145 RICE-VIETNAMESE /, sauce supre^me,/ 168 SAUCE-WHITE /breasts, supre^mes,/ 37 CHICK-BRST-CREA /breasts, supre^mes,/ 40 CHICK-BRST-SAUT or/ roasted sweet red and/ 124 PEPPER-ROASTED ,/ /, baked sweet potatoes 130 POTATO-BAKED waffles/ sweet milk 214 WAFFLE-PANCAKE shells or/ swiss meringue 106 MERINGUE-SWIS 2 Aug 2005 xi INDEX(Recipes) Rupley Family Cookbook (2 Aug 2005) INDEX(Recipes) /dough for tart shells,/ 116 PASTRY-DOUGH1 /shell for a tart or quiche 121 PASTRY-SHELL with/ apple tart, made 209 TART-APPLE /, apple tart with/ 211 TART-APPLE-CUST , apple/ tarte normande 211 TART-APPLE-CUST tea scones 32 BISCUIT-SCONE salmon teriyaki, soy/ 153 SALMON-TERIYAKI risotto,/ Thai-style 144 RICE-THAI /, sliced thin, and/ 204 STEAK-BROIL-LON /monsieur, toasted ham/ 73 CROQUE-MONSIEUR quiche a` la tomate,/ 135 QUICHE-NICOISE saute'es/ tomates 212 TOMATO-SAUTE /, or with tomato sauce/ 7 BEAN-GREEN-SAUT /, fresh tomato quiche/ 135 QUICHE-NICOISE for pasta,/ tomato sauce 165 SAUCE-PASTA /, cucumber and tomato,/ 195 SOUP-GAZPACHO2 /, garlic, tomatoes and/ 50 CHICK-MARENGO1 /, garlic, tomatoes and/ 52 CHICK-MARENGO2 /with chopped tomatoes and/ 133 POTATO-VEG-SAUT /vegetables, tomatoes,/ 137 RICE-CHICKEN /baked with tomatoes,/ 148 SALMON-BAKED /fine herbes, tomatoes fried/ 212 TOMATO-SAUTE stuffed/ tomatoes 213 TOMATO-STUFF-PR /with ham, topped with/ 133 POTATO-VEG-SAUT /, cases, and turnovers; and/ 116 PASTRY-DOUGH1 /saute'ed with vanilla,/ 66 CHICK-VANILLA /spices, with a vanilla cream/ 66 CHICK-VANILLA flavored with vanilla /, 70 CREAM-WHIPPED beef stew with vegetables and/ 27 BEEF-STEW-DUMPL /, various vegetables,/ 137 RICE-CHICKEN /rice with vegetables,/ 142 RICE-RISOTTO /, aromatic vegetables and/ 178 SAUERKRAUT-BRAS /, sauce veloute',/ 168 SAUCE-WHITE leek and/ vichyssoise, 202 SOUP-VICHYSSOIS fried rice/ vietnamese 145 RICE-VIETNAMESE in/ coq au vin, chicken 56 CHICK-RED-WINE1 in/ coq au vin, chicken 59 CHICK-RED-WINE2 in/ coq au vin, chicken 62 CHICK-RED-WINE3 /sour cream, vinegar, and/ 74 CUCUMBER-SOUR /, apple juice, vinegar and/ 153 SALMON-TERIYAKI /olive oil and vinegar, and/ 195 SOUP-GAZPACHO2 sweet milk waffles and/ 214 WAFFLE-PANCAKE /chantilly, whipped cream/ 70 CREAM-WHIPPED small white onions/ 112 ONIONS-BRAIS-BR small white onions/ 113 ONIONS-BRAIS-WH /pan juices, white wine and/ 129 PORK-CHP-ROBERT sauce/ white sauces: 168 SAUCE-WHITE /cognac and white wine 180 SHRIMP-BORDELAI /, poached in white wine 186 SOLE-POACH-WINE stock white chicken 206 STOCK-CHICKEN /brown stock, a white chicken/ 207 STOCK-SUBSTITUT /stew in red wine, with/ 14 BEEF-BOURGUIGNON /with red wine and/ 33 CABBAGE-RED-BRA /herb and lemon wine sauce 43 CHICK-FRANCESE /braised with wine, cognac,/ 50 CHICK-MARENGO1 /braised with wine, cognac,/ 52 CHICK-MARENGO2 /, cooked in wine and stock/ 54 CHICK-MINUTE chicken in red wine with/ /, 56 CHICK-RED-WINE1 chicken in red wine with/ /, 59 CHICK-RED-WINE2 chicken in red wine with/ /, 62 CHICK-RED-WINE3 /soy sauce, wine, sesame/ 67 CHN-BEEF-CABB /poached in red wine, sugar/ 123 PEAR-RED-WINE juices, white wine and/ /pan 129 PORK-CHP-ROBERT , baked in wine /crumbs 147 SALMON-BAKE-WIN /in raspberry wine and/ 151 SALMON-PAUPIETT /braised with wine, stock,/ 178 SAUERKRAUT-BRAS and white wine /cognac 180 SHRIMP-BORDELAI in white wine /poached 186 SOLE-POACH-WINE /fricassee with wine-flavored/ 45 CHICK-FRICASSEE /chicken, yakitori/ 87 MARINADE-CHICK /, or baked yams 130 POTATO-BAKED /red and/or yellow bell/ 124 PEPPER-ROASTED /red, green and yellow bell/ 195 SOUP-GAZPACHO2 curry/ yet another 78 CURRY3 bound with egg yolks /, then 54 CHICK-MINUTE zucchini soup 203 SOUP-ZUCCHINI 2 Aug 2005 xii INDEX(Recipes) Rupley Family Cookbook (2 Aug 2005) INDEX(Recipes) 2 Aug 2005 xiii