• 5 cups Meat or Vegetable Stock
• 1 1/2 pounds Belgian endive
• 2 tablespoons butter
• 2 eggs
• 1/3 cup Parmesan cheese,
• 4 country-style bread slices
• salt and pepper
Bring the stock to a boil.
Meanwhile, parboil the Belgian
endive in boiling water for 5
Drain, squeezing out as much
liquid as possible, and chop
Melt the butter in a pan, add the
Belgian endive and cook over
high heat for about 10 minutes,
then add the stock.
Beat the eggs with the
Parmesan, season with salt and
pepper and whisk into the soup.
Lightly toast the bread on both
sides under a preheated broiler,
put one slice in each of four
soup bowls and ladle in the
|Romanian Ciorba Soup
6 quarts water
8 large potatoes, cubed
1 cup green beans, cut
2 large carrots, sliced thin
1 head cabbage, cut into 1” chunks
3 onions, chopped finely
4 large dill pickles, chopped
1 6 oz. can tomato paste
4 green peppers, chopped
2 stalks celery, sliced thinly
basil, oregano, and thyme to taste
Bring water to a boil. Add potatoes,
carrots, and celery. Add green beans.
Blanch, peel and chop tomatoes. Add
to soup. In a bowl, mix tomato paste
with 1 cup of hot soup[ stock from pot
until smooth. Add all back to pot and
stir. Add cabbage. In a wok or skillet,
brown onions and green peppers
lightly, then add to pot. Cook until
cabbage is tender- about 5 minutes.
Turn off heat. Add parsley, dill pickles
and herbs. Salt and pepper to taste.
1/4 cup olive oil
1 1/2 lbs stewing lamb, cut into 1-1/2-inch chunks
1 cup chopped onion
9 cups beef broth
1 large purple turnip, peeled and cut into 1/2-inch dice
1 large zucchini, cut into 1/2-inch dice
2 carrots, peeled and cut into 1/2-inch dice
2 large green bell peppers, cored, seeded, and cut into
1 1/2 lbs ripe plum tomatoes, peeled, seeded, and coarsely
1 1/2 teaspoons cumin seeds
2 small dried hot peppers or 1/2 teaspoon crushed red
1 teaspoon coriander seed, crushed
1 (16 ounce) can chickpeas, well drained
salt, to taste
2 tablespoons white vinegar
1/2 cup chopped fresh cilantro (to garnish)
1Heat the oil in a heavy soup pot over high heat. Add the
lamb and brown lightly, stirring occasionally, for 5
minutes. Add the onions and continue to cook until the
lamb is thoroughly browned and the onions are softened
and colored, about 7 minutes more.
2Spoon off all the fat from the pot, then add the stock, and
bring to a boll. Reduce the heat to low, cover, and simmer
until the lamb is tender, about 1-1/4 hours.
3Refrigerate the soup, uncovered, until the fat rises to the
surface, about 40 minutes. Skim the fat away.
4Bring the soup to a boil over medium heat and add the
turnip, zucchini, carrots, peppers, tomatoes, cumin seeds,
chilis, and coriander. Cook, covered, for 20 minutes. Add
the chick-peas and cook for 10 minutes more.
5Remove the chili peppers from the soup and add salt and
2 tablespoons vinegar. Taste and add more salt and
vinegar, if desired. Let stand, covered, for 10 minutes.
6Serve the soup garnished with plenty of cilantro
|four and twenty blackbirds
baked in a pie ~*
6 cups thinly sliced apples
3/4 cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon
a dash of nutmeg ~*
1 recipe pastry for a 9 inch single crust pie
Prepare your pastry for a two crust pie. Wipe, quarter,
core, peel, and slice apples; measure to 6 cups.
Combine sugar and cinnamon. The amount of sugar
used depends on how tart your apples are.
Arrange apples in layers in pastry lined pie plate.
Sprinkle each layer with sugar and cinnamon. Dot top
layer with small pieces of butter or margarine. Cover
with top crust.
Place on lowest rack in oven preheated to 450 degrees
F (230 degrees C). Bake for 10 minutes, then reduce
oven temperature to 350 degrees F (175 degrees C).
Bake for 30 to 35 minutes longer. Serve warm or cold.
1/4 cup short hijiki
2 tablespoons oil
12 ounces sweet potato, peeled and
julienned (1/4 inch thick)
1/4 cup dashi or water
1/2 teaspoon salt
1 tablespoon honey
2 tablespoons mirin
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
Soak hijiki in a lot of warm water for
30 minutes. Drain and rinse.
Heat oil over medium heat. Add sweet
potato and stir-fry for about 2 minutes.
Add hijiki and stir-fry for another 2
minutes or so. Add dashi (or water),
salt, honey, mirin, and soy sauce and
bring to a boil. Cover and cook for
about 5 minutes. If necessary, uncover
and cook, stirring, until almost all of
the liquid has evaporated. Serve warm
or at room temperature, sprinkled with
toasted sesame seeds.
Hungarian Sausage ~*
10 lbs. coarse ground pork butt or pork shoulder
1/3 cup imported mild Hungarian Paprika. (Do not
1/4 cup salt
2 heaping Tbls. ground Allspice
5 or 6 garlic cloves
2 cups water
Bring water to boil, add peeled cloves of garlic and
simmer 20 minutes.
Fish out cloves of garlic and mash them with a little
water. Add this to remaining water and mix all of the
garlic water into the meat mix. Mix everything
together well. Keep the meat mix cool.
If you stuff the mix into casings, let the sausages
hang for a day in at least 20 degrees. Smoke
sausage according to your smoker instructions.
If you are not going to stuff into casings, form into
patties, wrap and freeze.
|In order to unravel the mystery of
the Enigma of the Lanzikk Code,
Antressa seeks help among the
Herbs & Spices ~*