Arame-Stuffed Mushroom Caps
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1 c EDEN Arame
– rinsed and soaked 18 lg Fresh mushrooms
1 ts EDEN Sesame Oil
1 md Onion
1/4 c EDEN Mirin
1 Lemon, juiced
2 tb EDEN Shoyu or Tamari
1 ts Ginger juice
- (grate ginger and – squeeze out juice) Fresh parsley, minced ———————————TO GARNISH——————————— Red pepper or lemon slice Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and remove stems. Place in baking dish. Dice stems and set aside. Place Arame with soaking water in small sauce pan. If necessary add more water to cover. Bring to boil and simmer for 15 minutes. Drain. Squeeze out liquid from Arame and mince. Heat oil in small pan and saute onion and mushroom stems for 3-5 minutes. Add Arame. Combine Mirin, Shoyu, lemon, and ginger juice. Pour half over Arame mixture and simmer until liquid evaporates. Stuff mushroom caps with Arame mixture; pour remaining marinade over mushroom caps. Cover and bake at 350 F for 20-25 minutes. Garnish. Be careful not to overcook; mushrooms will shrink. by Mary Estelle Prep Time: 40 minutes Yield: 6 Servings Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust. Eden (TM) brand sea vegetables are the highest quality available, harvested from clean Northern waters. Copyright 1995 Eden Foods, Inc.
Category:Appetizers
Cheesy Vegetable Spread
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1 c Shredded Farmer Cheese(4 oz)
3 tb Plain Yogurt
1 ts Lemon juice
1 ts Soy sauce
1/4 c Chopped Apple
1/4 c Chopped Carrot
2 tb Finely chopped Celery
2 tb Chopped Pecans
2 tb Currants
1 tb Toasted Wheat germ
1/2 ts Curry powder
In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: – substitute shredded Cheddar for the farmer cheese ~ mayonnaise may be substituted for the yogurt ~ Chop veggies small, spread mixture on split pitas, and place under preheated broiler for about 3 minutes – serve as accompaniment to soups or salads ~ use as a sandwich spread Spread may be made in advance, and refrigerated 3-4
days.
Category:Appetizers
Nancy’s Ice Cream Kolacky
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1 pt Vanilla; or
French vanilla ice cream 1 lb Margarine
4 c Flour
Solo brand fruit filling; yo -ur desired flavor Powdered sugar Recipe by: Hammond times (Cook of the week), 12/7/95
Add flour to margarine and crumble in pastry blender. Add ice cream to crumbled mixture and, using dough hooks, work into dough. (If you don’t have dough hooks, use your hands. Rubber gloves will help cut down the cold.) When dough is smooth, shape into ball and refrigerate overnight. Roll dough to about 1/8-inch thickness on a floured surface. Using the rim of a glass dipped in flour, cut out circles. Authur comments: Christmas just isn’t Christmas for the family and friends of Nancy Koronkowski until they catch the aroma of ice cream kolacky wafting from her oven door. Nancy’s mother, Valentina Nowak, was known as a great cook and a fantastic baker. As a child, Nancy gobbled up her share of yummy pastries, paying scant attention to how they were created. Before Valentina died, she told her daughter, “Nancy, you’ve got to learn to make ice cream kolacky.” But it wasn’t until after her mother’s death that Koronkowski found in a church cookbook the recipe she’s sharing today. Her efforts were rewarded when her daughter, Karyn, said, “Mom, these kolacky taste just like Grandma’s.” When first married, Koronkowski scouted for recipes in cookbooks because she was embarrassed to ask her mother. “Once I asked Mom how to make chicken soup,” she recalls. “Mom and her friend had a good laugh and Mom said, ‘Just throw the chicken in the pot and cook it!’ ” Today, Koronkowski loves cooking. She has a cabinet full of recipes and is fond of making soups, including chicken and oxtail. Each Christmas Eve, in keeping with tradition, she makes Polish sausage. For Koronkowski, cooking and baking are ways to make her family happy. “My husband, Bob, loves my cooking,” she said. Actually, Koronkowski makes kolacky throughout the year because her family and friends keep asking for it. Each Christmas, she bakes 10-12 batches of kolacky to share with others. There’s just one problem with this moist, subtly sweet cookie. Once you bake them, your family is likely to expect them year after year. Place on cookie sheet and make a thumbprint in center of each. Fill thumbprints with 1/2 teaspoon Solo filling. Bake in 350-degree oven for 20 minutes. Sprinkle with powdered sugar when cool. —–
Category:Baked Goods
Rack Of Lamb with Herb Sauce
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———————————-MARINADE———————————- 4 ea Carrots
2 ea Celery, stalks
3 md Onions
2 bn Thyme
10 ea Bay leaves
1 bn Rosemary
1 bn Parsley
4 ea Garlic, cloves, unpeeled
1 tb Pepper, black, whole
2 c Oil, salad
————————————LAMB———————————— 2 ea Racks of Lamb
2 ea Bones, lamb
8 lg Mushrooms, (six chopped
– whole for sauce, and 2 — tops only, julienned) 2 bn Mint, fresh
1 1/2 c Wine, red
2 qt Demi-glace, lamb OR
2 qt Demi-glace, veal
Bouquet garni ** 4 oz Ham, cooked, julienned
1 lg Pickle, dill, julienned
4 oz Butter
2 md Carrots
1 c Snow peas
1 tb Sugar
Salt (to taste) Pepper (to taste) Watercress (garnish) ** Bouquet garni is a mixture of thyme, rosemary, parsley, and bay leaf, tied up together in a cheesecloth bag that can be put into or removed from soups and such. Marinade: ========= Dice the carrots, celery, and onion. Coarsely chop the thyme, bay leaves, rosemary, parsley, and garlic. Add salad oil and mix all of the ingredients together in a large bowl. Rub the mixture over the rack of lamb and marinate for 48 hours, turning occasionally. Lamb: ===== Remove the lamb from the marinade and drain. Strain the vegetables in the marinade and reserve. In a large roasting pan, brown the lamb bones at 500 F for 15 minutes. Add drained mirepoix (the strained vegetables) from the marinade and brown another five minutes. Strain the contents of the roasting pan to eliminate fat and then transfer the bones and vegetables to a stock pot. Add 6 chopped mushrooms and mint, then deglaze the roasting pan with red wine and add the liquids to the stockpot. Add the demi-glace and bouquet garni and cook for two hours, skimming carefully and adjusting seasoning. Strain this sauce through chinois into a pan. Heat the sauce. Add julienned ham, pickle, and 2 mushroom tops to sauce and adjust seasoning. Salt and pepper racks of lamb and sprinkle with thyme. Put racks of lamb in a roasting pan and roast for 15-18 minutes. Remove rack from roasting pan and let racks rest for five minutes before carving. Blanch carrots and snow peas, then saute in butter and reserve. (Season snow peas with salt, sugar, and black pepper.) Cut racks in half, four ribs per person. Warm sauce and ladle around racks. Garnish with sauteed carrots, snow peas, and watercress. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge
Category:Lamb
