HDTenEightyP/NetNews huggingface dataset:
From: john@spss.com (John Przyborowski)
Newsgroups: rec.food.cooking
Subject: Re: Gnocchi
Date: 21 Aug 92 13:39:53 GMT
Organization: SPSS Inc.

Gnocchi Parisienne
*******************


definitely not Italian "gnochhi".

1 stick unsalted butter cut into bits
1 C water
1 C + 2 T milk
1 T salt
1/2 t pepper
1/2 t nutmeg
2 1/4 C flour
8 large eggs
1 cup heavy cream
3/4 C + 2 T fresh grated Parmesan     

In a large saucepan combine butter, water, milk, salt and pepper, and 
nutmeg and bring mixture just to a boil.  Add sifted flour all at once,
stirring briskly until the mixture pulls away from the sides of the pan
and forms a ball.  Transfer to a large bowl, let it cool for five minutes
and stir in eggs, one at a time, incorporating completely.

Bring six inches of water to boil, and lower to a simmer.  Drop walnut-
sized ovals of the paste into the water and cook uncovered for 5-7 minutes.
Transfer the gnocchi with a slotted spoon to a large bowl of ice water.
Drain well in a large colander.  Aarrange in one layer in a buttered gratin 
dish, pour the cream over them and sprinkle with the Parmesan.  Bake in
a preheated 425 oven for ten minutes, then brown under broiler until golden.

See doctor after eating this dish.

:) :)

john
SPSS
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Subject: Re: Gnocchi
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University
Date: Thu, 20 Aug 1992 22:30:39 GMT

In article <1992Aug20.171823.5459@encore.com> jpenovic@1.com writes:

>My husband . . . wants to try making gnocchis
>from scratch and none of our cookbooks have a recipe.  Does 
>anyone have a tried and true recipe?
>
>Also, how do you get those lucious little balls of starch into those 
>little shell-like shapes?

I include below a recipe for gnocchi given by Lidia Bastianich, who
owns Felidio restaurant in The Big Apple and has written "La Cucina
di Lidia".  See also the recipe of the untoppable Marcella Hazan in
her classic Italian cookbooks.  (See the final instruction for
getting the shape you mention.)

POTATO GNOCCHI
==============

3 large Idaho or russet potatoes, unpeeled (1 1/2 lbs.)
1 tsp salt
Dash of freshly ground white pepper
1 egg, beaten
1 1/2 cups unbleached flour, sifted

------

	1.  In a large saucepan, boil the potatoes in lightly salted
water until easily pierced with a fork, 30 to 40 minutes.  Drain and
cool.

	2.  Peel the potatoes and pass them through a ricer or push
them through a coarse sieve.  Spread the potatoes out on a large plate
and let them cool completely.

	3.  On a cool work surface, gather the cold riced potatoes
into a mound and form a well in the center.  Stir the salt and pepper
into the egg and pour the mixture into the well.  Using both hands,
work the egg into the potatoes, gradually adding the flour and
scraping the dough up from the work surface as necessary.  Work the
dough just until all the ingredients are blended, 4 to 5 minutes.

	4.  Lightly dust the dough, your hands and work surface with
flour and cut the dough in 3 parts.  Using both hands, roll each piece
of dough into a 1/2 inch thick rope, then cut the ropes at 1/2 inch
intervals.  Indent the gnocchi with your thumb, or roll them wit the
back of a fork to produce a ribbed effect.


-Nadine
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.cooking
Subject: Roast Duckling with Porcini Mushroom Sauce
Date: 18 Aug 92 19:18:12 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

As promised, a recipe for Duck with Porcini Mushrooms. I have to say
that this is one of the richest duck dishes I have ever made. I got it
out of a book on mushrooms called "The Mushroom Basket" which is more
a guide to collecting wild mushrooms in the Southern Rocky Mountains
than a cookbook. But, it does have a number of delicious recipes that
feature mushrooms found in the Southern Rockies. Boletus edulis (also
knows as cepes in France, porcini in Italy, Steinpliz in Germany) is
quite a common mushroom of the mountains. And as anyone who has purchased
these dried in the store knows, finding your own is truly a find given
their price.

This recipe calls for 6 oz frozen Boletus edulis. I used fresh and I'm
sure I used about double. If you were substituting dried, I would use
about 2 oz or 1 oz if you are not feeling too rich. Whatever you do,
make sure to incorporate the soaking liquid of the dried mushrooms into
the sauce. That's where much of the flavor comes from.

Roast Duckling with Mushroom Sauce

4-5 lb duck, defrosted
salt
freshly ground pepper
1 Tablespoon fat from the duck
1 Tablespoon butter
1 scallion, including some green, finely chopped
6 oz sliced, frozen Boletus edulis (about 2 cups)
1/4 teaspoon salt
1/4 cup pale dry sherry
2 Tablespoons demi glaze (see note below)
1 Tablespoon chopped parsley

Preheat the oven to 350 degrees. Wash and dry the duck inside and out,
sprinkle salt and freshly ground black pepper inside. Prick the skin
and cook in the middle of the oven 35 minutes per pound for well done
duckling. Allow to sit 15 minutes before serving to let juices settle.

If using dried Boletus, cover with boiling water in a small bowl and
soak for 15 minutes.

To make the sauce, in a small saucepan over low heat, heat the duck fat
and melt the butter. When the foam subsides, add the scallion, stir and
add the mushrooms (if using soaked dried, drain mushrooms first, re-
serving the soaking liquid and only add the mushrooms at this point).
Add 1/4 teaspoon salt and a few grindings of black pepper. Saute for
2 minutes and add sherry (if using dried mushrooms, add soaking liquid
at this point). Reduce the liquid by half. Add the demi glaze, mix in
the parsley and pour over the duck.

Note: demi glaze is a thickened brun de veau sauce made by boiling down
2 cups brun de veau into 2 tablespoons thick glaze. A quick substitute
would be to boil down a mixture of 1 cup chicken broth, 1 cup beef broth
and 1 tablespoon tomate puree. Make sure to use low sodium or homemade
broth without salt or else it will be way too salty!

This is the best. Given the price of porcini, only to be served to
honored guests!
-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
From: MPRK@db1.cc.rochester.edu (MARGARET R. PARKER)
Newsgroups: rec.food.cooking
Subject: Expensive restaurants?
Date: 20 Aug 92 20:20:11 GMT
Organization: University of Rochester, Rochester NY
X-News-Reader: VMS NEWS 1.11


Following the thread about Chez Panisse. What is an expensive restaurant
to one, may not be to another. I moved from Westport, CT to Rochester, NY
and for the first few years, I thought that all of the restaurants are
dirt cheap in Rochester. Actually, they are, compared to CT. I myself
do not generally enjoy eating out at restaurant, because most
restaurant food isn't as good as my own cooking. Lutece and Le Bernadin
are really good - as good as me or better, but then it's $150 for lunch.
And I preferred Le Bernadin when it was in Paris - the food and the service
were even better (and the dollar was stronger!) 

Once again, I concur with Ted Taylor - Chez Panisse is decent honest food,
but nothing to rave about. And it is a bit pricey for what you get. I
do, however, enjoy their cookbooks - wonderful recipes there!
Newsgroups: rec.food.cooking
From: cwright@ux1.cso.uiuc.edu (wright christine l)
Subject: Soggy tortillas
Organization: University of Illinois at Urbana-Champaign
Date: Wed, 12 Aug 1992 17:40:38 GMT

My problems is the opposite of that which has been discussed the last few 
days:  whenever I use corn tortillas to make enchiladas they seem to 
disintegrate during baking.  My method is to soften the tortillas with 
sauce, fill and roll, put in the pan and cover lightly with more sauce
and cheese.  However, when I remove the pan from the oven there are no
longer individual enchiladas--just a sea of (very tasty) goo.   Could it
be the brand of tortilla I'm using (Azteca I think--the only one available
in stores here--I miss stores with a large selection)?  Or is it my
technique?  


-- 
Christine Wright
cwright@ux1.cso.uiuc.edu
Newsgroups: rec.food.cooking
From: howard@m.cs.uiuc.edu (Bonnie Howard)
Subject: Re: low-fat pastry or muffin recipe wanted
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Date: Thu, 20 Aug 1992 14:40:57 GMT

cmg1@cbnewsi.cb.att.com (christine.gerveshi) writes:

>I've been on a low fat/low cholesterol diet for a year and
>life is great - it's been so painless, and the best 
>(unintended) result is that I'm now an effortlessly thin 
>person even though I seem to eat all the time!

I for (1) would like to have the diet that you are referring to - I need to 
lose weight and would really like to have a diet that a person can live with!!
Please let me know by e-mail - howard@cs.uiuc.edu

thanks,




>A few high-fat favourites have defeated my attempts at
>substitutions to make them low-fat; I'd really appreciate
>hearing from anyone who's had success.  In particular,
>a basic muffin recipe and pastry recipe would be appreciated.
>I know both are possible, since Entenmann's fat-free product
>line (which is excellent) includes muffins and pies.

>Another old favourite was Crumble topping for fruit - for
>example, Apple Crumble uses 8oz flour, 4oz butter and 4oz
>sugar ( English recipe).  You put all ingredients in a
>food processor and they end up like breadcrumbs - sprinkle
>to a depth of about 1 inch over sliced apples (prepared as 
>for pie) and bake at 350 for about 45min.  If I substitute
>a liquid for the fat, I end up with dough instead of Crumble;
>I would be grateful for suggestions!

>I tried the milk-for-fat substitutions suggested in cookie
>recipies a few feeks ago, they turned out great.

>Also, if anyone has tracked down any low-fat cook books
>which tackle ways to cook common foods differently, rather
>than esoteric foods which preschoolers would reject, I'd
>appreciate that too.
Newsgroups: rec.food.cooking
From: shla@spf.trw.com (Sheila Wallace)
Subject: Re: burgers
Keywords: grilling & toppings
Organization: TRW Data Systems Center, Redondo Beach, CA
Distribution: na
Date: Tue, 18 Aug 92 20:01:43 GMT

educ@unixg.ubc.ca (Vicki Domansky) writes:
> emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
>>        what cut of meat should I get?
>         ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>    It has been a while, hasn't it?  Last time I looked, hamburger
>only came in one cut - ground!  But I always buy lean, especially when
>barbequing, as there is less fat and fewer flare ups from the grill.
>
Well, that's only if you don't plan to grind your own.  You can
make hamburger meat out of most any cut, even sirloin or chuck.
Like someone else suggested here, it's the fat content that makes
it juicier, so don't trim that steak before you grind it!
(Gosh, I can feel my arteries hardening just thinking about it.
But the original poster stated that she eats red meat on rare occasions, 
and a good dose of fat once in a while won't harm you. :)

Flare-ups can be controlled with a spray bottle (oh no, not that
thread again -- I know you shouldn't use water on a grease fire,
but I've never had a problem doing this, since the amount of grease
is small compared to, say, a frying pan full of oil).

Sheila
-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: How many cookbooks?  WAS Re: burgers
Date: Thu, 20 Aug 1992 02:35:40 -0500

  KF> From: kaz@vineland.pubs.stratus.com (Karen Fegley)

  KF> Karen P.S.  Seems odd to me that so far there have not been any male
  KF> respondents to this thread.  Or do men not collect cookbooks? (Just
  KF> curious, guys.)

I collect them, but until you introduced the board-foot, I was too lazy to
post anything.  I've got about 10-12 shelf-feet of pure cook books, and maybe
another foot or two of cooking and food references -- books that are more
/about/
cooking than how-to.  (MFKF, for example, and Claiborn's bio, etc.)  About two
shelf-feet are books from my mother, who had a collection about the size of
my current one; the rest I've begged, borrowed or bought myself.
From: ben@bailey.UUCP (Ben Bailey)
Subject: Re: ~.recipes; M.Shafer,opinion?
Newsgroups: rec.food.cooking
Date: 17 Aug 92 23:10:33 GMT
Distribution: world
Organization: Ben Bailey's Home..Tampa Fl.

shafer@rigel.dfrf.nasa.gov (Mary Shafer) writes:
> If you're so hot to take the group over, why not ask to be the
> moderator?  Where were you when aem was begging for volunteers?  I
> only signed up because no one else apparently volunteered.  I'd be
> perfectly glad to turn it over to someone else.  I said at the time
> that I accepted that I have a lot of other commitments and that I was
> willing to take it only until someone better came along.  I _posted_
> this and no one stepped up for the job.


Sorry, didn't mean to offend you, so cool down!  I don't want to moderate
it!  I also don't think it needs to be moderated!  So rather than get
all spun up looking for someone else to take it over, why not let it
become unmoderated?  I think that (or hope ) everyone realizes that it's
a tiresome, thankless job, with a lot of time required.  Regarding 
rec.food.cooking being already unmoderated, and why do we need two:  I
don't know that we do need two.  We certainly don't need a dead one that
hangs around though!


> 
> And why not do this by e-mail?  Why not ask privately? 
>

Because the subject was already in the public domain, along with discussions
related to it.
 
> --
> Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
> shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
>  "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
>                        "A kill is a kill."  Anonymous

Ben
--
Ben Bailey                 ben@bailey.uucp -- bailey!ben@uunet.uu.net
12210 Shady Forest Dr.     ben@bailey.tscs.com
Riverview, Fl. 33569       -- The main thing is to keep the main
813-677-5021                  thing the main thing.  Mainly.
From: arien@milton.u.washington.edu (in*con*sistent kat)
Newsgroups: rec.food.cooking
Subject: Combination Cooking
Summary: style?  combinations?  method?
Date: 22 Aug 92 12:07:10 GMT
Organization: University of Blegga, Seattle


I'm interested in getting some ideas for technique/combination-cooking --
that is, not recipes per se, but what tends to go well with what -- so that
if I don't have a given ingredient for any recipe, I can substitute another,
I can vary ingredients if I get bored with a recipe as written, and so I
can more easily play with combinations.  :)   Your advice would be really 
appreciated, as would pointers to appropriate books.

This arises from being lazy and taking my favorite ingredients and
wilfully combining them without preplanned recipes -- now I want to try it
with other things.  :)
--
For example, I find that various combinations of mushrooms/ginger/garlic/
sherry/white wine/onion/butter/basil/chicken go well together, though I 
wouldn't have all at once.  :)   I'd probably be more likely to use sherry
with ginger and white wine with garlic, for example, but either would do.

Applications: if I had foccacia bread, for example, I might top it with
brushed-on butter and basil, and if I wanted to stuff it, a
chicken-mushroom mixture might be nice.  On the other hand, if I had
plain brown bread, garlic butter on top would be great. . . on pasta,
onions and mushrooms sauteed in dry sherry with cooked chicken would be good,
but if I didn't have onions, garlic would be fine too, and so would ginger --
each with different "taste connotations."
--
Examples of other hints:

A dollop of yogurt can cool dishes down to the taste of the 
individual eating them.

In soups, onions add savor and potatoes add creaminess.
--

			Thanks!
				Katrina


|> "Anyone can have the harmony, if they would leave us the counterpoint." <|
|>  --Dorothy Sayers' _Gaudy Night_  //  arien@u.washington.edu            <|
|>                                  //  arien@blegga.cac.washington.edu    <|
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: What do _you_ do with buttermilk?
Date: Fri, 21 Aug 1992 06:18:10 -0500

  EL> From: lorenzo@hsi.com (Evelyn Lorenzo)

  EL> What about the dried buttermilk in powder form?  Does anyone know how
  EL> things made with that as opposed to the liquid buttermilk compare as
  EL> far as taste, consistency, etc..

I used some recently, bought after reading about it here or on NCE.  I made
pancakes or waffles, and was VERY disappointed.  Oh, they were fine pancakes
(or waffles), but despite a fairly heavy hand with the buttermilk powder, they
didn't have a noticeable buttermilk flavor.  Next time, I'll double or triple
the recommendation and see what happens.

Comment about the "don't drink it!" comments -- I last tasted buttermilk when
I was maybe eight years old, and I've decided to try it again.  It was horrible
then, but maybe it's improved since I was a kid.  (Or maybe my tastes have
changed.)
From: hunter@work.nlm.nih.gov (Larry Hunter)
Newsgroups: rec.food.cooking
Subject: Cookbook query
Date: 13 Aug 92 14:00:48 GMT
Organization: National Library of Medicine



Unfortunately, I can't answer Andy Tepper's request for the name of a cookbook
focused on "mock" dishes.  However, it reminded me of a somewhat similar quest
of my own.  

I once had in my hand a book that I thought was called "Taste Secrets."  It was
a compendium of advice about about spice and herb combinations, and what was
interesting was the emphasis on "underflavors."  The idea was that certain
flavors, when added in small (almost undetectable) amounts, would "bring out"
the main flavors of a dish.   Unfortunately, I didn't buy it when I had it, and
have never been able to find it again.  A search of online books in print shows
nothing with "taste" and "secrets" in the title, either.  Can anybody help me
find this book?  (Please email!  thanks)

					Larry

--
Lawrence Hunter, PhD.
National Library of Medicine
Bldg. 38A, MS-54
Bethesda. MD 20894
(301) 496-9300
(301) 496-0673 (fax)
hunter@nlm.nih.gov (internet)
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: To Peel or Not to Peel?
Date: Thu, 13 Aug 1992 02:08:53 -0500

  JB> From: jbyrd@chpc.utexas.edu (Jan Byrd) Newsgroups: rec.food.cooking
  JB> Organization: Center for High Performance Computing, Univ. of Texas
  JB> System

  JB> [I am, of course, referring here to peeling of vegetables that grow
  JB> UNDER the soil, like potatoes, carrots, radishes, etc.  I have no
  JB> qualms about the peel of other vegetables.]
  JB> 
  JB> Jan P.S.  What about eating *raw*, unpeeled carrots?  No cooking to
  JB> kill the germs.  How much scrubbing is "enough", and if it's a lot,
  JB> then I might as well peel them.

We don't generally peel tubers before eating them.  My wife just kinda rinses
them off a little.  I usually take a plastic scrub device called a "Dobie" and
give them enough of a rub to clean them pretty well.

We only peel things we're going to steam and feed to our baby daughter.  Her
digestive system can't handle anything that tough, so we give her a break. 
(It also can't handle grape or apple peels, or peach or nectarine skin, so we
remove those as well.)


Newsgroups: rec.food.cooking
From: patt@squid.tram.com (Patt Bromberger)
Subject: Re: low-fat pastry or muffin recipe wanted
Organization: Tramway Unix Systems
Distribution: world 
Date: Fri, 21 Aug 1992 16:44:55 GMT
Followup-To: rec.food.cooking 
Summary: "Don't Eat Your Heart Out Cookbook" by Joseph C. Piscatella
Keywords: Low Fat, Low Cholesterol 

My husband and my daughter ** love ** coffee crumb cake and
fortunately we've found a wonderful cookbook:

	"Don't Eat Your Heart Out Cookbook"
		by Joseph C. Piscatella

	Published by: G. K. Hall & Co.,
			70 Lincoln Street
			Boston, Massachusetts 02111
			1-800-343-2806

Here, without permission, is the recipe:

COFFEE CAKE

1-1/2	cups all-purpose flour sifted
2-1/4	teaspoons baking powder
  1/4	teaspoon or less salt
  1/3	cup sugar
  1/2	cup safflower oil
  1/2 	cup skim milk
  1	egg

  Topping:
  1/2	cup bwon sugar
2	tablespoons flour
2	tablespoons safflower oil
2	teaspoons cinnamon
  3/4	cup raisins

Sift together flour, baking powder, salt and sugar.  Blend oil, milk
and egg with a fork; add to dry ingredients.  Stir with a wooden spoon
until flour mixture is moistened. Set aside. Combine ingredients for
topping.

Spread half of the batter in an 8 inch round teflon cake pan; sprinkle
withhalf of the topping. Add the remainder of the batter, sprinle with
remaining topping.  Bake at 375 degrees Fahrenheit for 30 minutes.

[Note:  I don't use half the batter and half the topping; I put ALL
the batter into the pan and sprinkle all the topping (crumb mixture)
on top and it turns out great!]

Variation:  To glaze: combine 1/3 cup confectioners sugar, 1
tablespoon of skim milk and 1/8 teaspoon of vanilla.  Spread over
cooled coffee cake.

Note:  Because sugar reduction is essential to good cardiac health,
coffee cake, cinnamon rolls and other sweet breads should be used
sparingly and only for very special occasions.

This cake is so easy to do - 10-15 minutes at the most for mixing all
the ingredients and then your home is filled with that wonderful aroma
of cinnamon while it's baking :-)




-- 
Patricia Ann Bromberger                     -       patt@squid.tram.com
Tramway Unix Systems in Naturally Beautiful BrUtish Columbia   :-)  :-)
"Practice random kindness and senseless acts of beauty." (Anne Herbert)
Newsgroups: rec.food.cooking
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: Re: REQUEST: Fillo Pasty? [WHat is it? Recipes for?]
Organization: NASA/Jet Propulsion Laboratory
Date: Fri, 21 Aug 1992 18:11:49 GMT

|> You have to work very quickly with Fillo as it dries out
|> very fast - you will probably need another person to help you make the 
|> dessert - 
|> 
|> Hope this helps.  Just remember - WORK FAST !!!!
|> 
|> >Richard

Actually, when I was in fourth grade, our 4-H leader taught us how to
make baklova and her suggestion for keeping the fillo pastry moist was
to take a damp cloth (not overly damp or you'll get mush) and place
it over the main stack of dough.  The dough you're working with will
probably be brushed in butter (for baklova) and so you needn't worry
about that one drying out.

Jennifer Yu

work:	jsy@aig.jpl.nasa.gov
school:	yuie@cco.caltech.edu