============================================================ jewelry and more. CyberRebate.com - The Land of the Free!TM http://click.topica.com/caaab7Gb1dcbXb2CLXqa/cyberrebate ============================================================ Be Nice - Nice Is Good __________________________________________________ W O R L D W I D E R E C I P E S The World's Most Popular Recipezine __________________________________________________ This Week's Theme: Spring Fresh Today's Recipe: Radishes with Herbed Butter Sauce Please support our sponsors. They keep this service free. __________________________________________________ Help to maintain World Wide Recipes as a free publication by buying the May issue of World Wide Recipes EXTRA! today. It's only $3 and every cent goes to helping to make sure you receive your favorite recipezine every day, free of charge. Please go to http://www.worldwiderecipes.com/extra.htm to pay by credit card, or send a blank email to mailto:[EMAIL PROTECTED] if you would rather pay by check or money order. __________________________________________________ Would you like to tell a friend or two about World Wide Recipes? It's easy to do at http://www.recommend-it.com/p.e?371674 Subscribe and unsubscribe information is at the end of this message. __________________________________________________ F O O D F U N N Y __________________________________________________ The only thing better than a true food funny is a true food funny with dogs. Here's a good one from reader Amy Mitchem: Last year my husband decided to plant his first garden. He planted tomatoes, peppers and watermelon. He had a makeshift fence and gate around it. The dogs (a black lab like Nell and a yellow lab) would sit outside the gate and watch him. Any bad tomatoes would be thrown over the fence and the labs would chase them. One day he announced that it was time to harvest so we went out to the garden only to find the gate open and two very full dogs feasting on tomatoes and peppers. The yellow lab was playing with the watermelons like they were balls, and there was not a single tomato left! This year my husband built a real fence and any bad tomatoes he throws in the trash can. I think the dogs are disappointed. __________________________________________________ A W O R D F R O M T H E C H E F __________________________________________________ There is no shortage of tales of kindness here in Recitopia. Here's another: Dear Chef, When I was a freshman in college I was really on my own. My parents had recently divorced and were concerned with their own problems and because of their financial problems, they made very little contribution to my finances. I was struggling to keep up with living expenses and tuition by holding down a part-time job while in school full-time. One day I walked into my dorm room and there was an envelope on the floor with my name on it. Inside was a card with "This is for doing it on your own" typed on it and a $100 bill. The card was not signed. I never did find out who put that envelope under my door, but I will never forget that kindness and how it made a rough time a little easier. It wasn't just the money, it was that someone had recognized that I really was doing it on my own. Now that my finances are more plentiful (that college education paid off!) I make it a point to watch for people who may need a little boost and I try to reciprocate the kindness that I experienced back then. Shauna Have you done anything nice today? Here's a suggestion: help to maintain your favorite recipezine by buying your very own copy of the May EXTRA! Just point your browser to http://worldwiderecipes.com/extra.htm, or send a blank email to mailto:[EMAIL PROTECTED] __________________________________________________ K N I G H T S O F R E C I T O P I A __________________________________________________ The following readers contributed $20 or more in their purchase of the April issue of EXTRA! Their support is very much appreciated, and will go a long way towards keeping this ezine free for the rest of my readers. 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Every purchase you make using this link helps to support your favorite recipezine. http://amazon.com/exec/obidos/redirect-home/worldwiderecipes Would you like to join the Chef and 100 fellow Recitopians on a 7-night Caribbean cruise? All the details are located at http://worldwiderecipes.com/cruise.htm Join Club Recitopia and swap recipes, chat, post your photos, and more. It's free, and you can get there from the Fun Stuff page. http://worldwiderecipes.com/funstuff.htm The new Search page has search boxes for 5 popular search engines. Please use it for all your internet searches. http://worldwiderecipes.com/search.htm Shop for gift certificates, cookbooks, kitchen equipment, gourmet food, and much more. http://worldwiderecipes.com/shopping.htm Conversion and Ingredient Information http://worldwiderecipes.com/convert.htm Links to Recipe Sites on the Web http://worldwiderecipes.com/links.htm __________________________________________________ T O D A Y ' S R E C I P E __________________________________________________ By now spring has surely sprung in most of the northern hemisphere, and many people in warmer climes are already harvesting the first of their spring bounty. This week's "Spring Fresh" menu celebrates the freshness of these early bloomers. Monday's Starter Radishes with Herbed Butter Sauce Tuesday's Soup or Salad Roasted Beet Salad Wednesday's Side Dish Curried Peas Thursday's Entree Pork Chops Salmoriglio Friday's Dessert Rhubarb Fool The French know that pairing radishes with butter and salt tempers their fire. This elegant interpretation makes the best of your fresh herbs and those radishes you just plucked from the ground. Radishes with Herbed Butter Sauce 2 - 3 shallots, finely chopped 6 Tbs (90 ml) cold butter 1/2 cup (125 ml) dry white wine 1 Tbs (15 ml) chopped fresh herbs such as tarragon, thyme, or chives 1 tsp (5 ml) lemon juice Freshly ground pepper to taste 20 - 30 whole radishes Kosher or coarse sea salt Saute the shallots in 1 tablespoon (15 ml) of the butter over moderate heat until tender, 2 to 3 minutes. Add the wine and boil until the liquid is reduced by half. Reduce the heat to low and whisk in the remaining butter 1 tablespoon (15 ml) at a time, adding more butter just before the last bit of butter is melted. Whisk in the lemon juice, herbs, and pepper. Serve the radishes with the warm sauce and salt in small dishes for dipping. Serves 4 to 6. Bon appetit from the Chef and staff at World Wide Recipes __________________________________________________ K I T C H E N T I P __________________________________________________ Thanks to reader Diane for today's helpful hint: When I need to cover a cake and not have the icing adhere to the plastic wrap I just spray the wrap with cooking spray. This works well for anything such as a casserole which is going into refrigerator or the freezer (I always use plastic wrap BEFORE the foil or freezer wrap). If you have a handy solution to a common kitchen problem, please send it to mailto:[EMAIL PROTECTED] __________________________________________________ Please forward this message to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thanks. __________________________________________________ __________________________________________________ Tired of cruise line prices? Let us plan your next cruise and we'll beat their prices! We have "kids 12 & under sail free" specials for Alaska and the Caribbean. Planning a Christmas cruise? Individuals can get our low group rates! Pick your dream cruise at www.7seascruises.com, then call 1-866-424-1090 toll- free or write us at [EMAIL PROTECTED] and save! __________________________________________________ __________________________________________________ T H E P E N - P A L F O R U M __________________________________________________ The Pen-Pal Forum is open to new submissions. The new theme is "My Favorite Recipe from Outside the USA," and it is hoped that readers from other nations will tell us something about themselves, their country, and their recipe. Please send your submission to mailto:[EMAIL PROTECTED] Having trouble converting recipes? Don't know what a "stick" of butter is? Need to know how many cups in a No. 3 can? Then you need to visit our new Conversion and Ingredient Information page at http://worldwiderecipes.com/convert.htm NOTE: World Wide Recipes has not tested the following recipes. Please direct all questions to the author of the recipe. __________________________________________________ From: Bobbi Jo Cook mailto:[EMAIL PROTECTED] Hi fellow food enthusiasts, both 2 and 4 legged. The following recipe was given to me by a friend from Hawaii--not outside of U.S., but the recipe is supposed to be Burmese. Burmese Soup 1/2 pound shrimp (*see note below) 2 tablespoons lime juice 1/4 teaspoon crushed red pepper flakes 1 1/2 teaspoons vegetable oil 1/2 cup diced onion 1/2 cup thinly sliced celery 1/2 cup coarsely shredded Napa cabbage 1 1/2 teaspoons minced ginger 1 1/2 teaspoons minced garlic 1 1/2 teaspoons curry powder 1/2 teaspoon salt 4 cups chicken stock soy sauce to taste 1 to 1 1/2 cups cooked rice 1 tablespoon dark sesame oil celery leaves for garnish, optional Clean shrimp and cut into bite sized pieces. Mix shrimp, lime juice and red pepper flakes together in shallow dish. Heat oil in saucepan or wok. Add onion, celery, cabbage, ginger and garlic; saute for 1 minute. (*see below) Sprinkle with curry powder and salt. Reduce heat to medium and saute for 5 minutes or until onion is translucent. Add chicken stock and bring to boil. Season with soy sauce to taste. Add shrimp mixture and bring to another boil. Reduce heat to medium and simmer about 3 minutes until shrimp is just cooked. Stir in rice and dark sesame oil. Ladle into bowls and garnish with celery leaves, if desired. Makes two servings. * I have used fish with firm flesh, like cod or catfish, with this recipe; they also make delicious soups. Another time I used cut up chicken breast--I added it just before adding the curry powder and salt. __________________________________________________ From: Gayl mailto:[EMAIL PROTECTED] Hi Chef! Hello Nell! It's me again! Gayl from the Philippines. This time the recipe I'm sending is Bagoong Fried Rice which is quite similar to the Thai Fried Rice I've tasted in a Thai restaurant here. One of the similarities among the cuisine of many Southeast Asian countries (Indonesia, Thailand, Malaysia, Philippines) is the use of fresh bounty from the sea. Furthermore, there is also the use of shrimp paste and fermented fish sauce as condiments. Many foreigners think that these are yucky looking dark pastes or sauces but they do give a distinct yummy flavor to the dishes we have here. In fact, the recipe I'm sending below relies on shrimp paste (or bagoong) for its flavor. Bagoong Fried Rice 4 pcs. egg, cooked as omelet then cut into thin strips 4 heads garlic, crushed 100 g. onion sliced* 30 g ginger, cut into strips 6 pcs. chili (the long variety), seeds removed and sliced 1/2 kilo ground pork (you can substitute shredded chicken, small deveined shrimps, even sliced squid! or omit the meat for vegetarians) 3/4 cup bagoong alamang (or shrimp paste)** 250 g of tomato sauce 20 cups cooked rice 2 large (600 g) green mango, cut into thin strips (can be omitted if you can't find this) 2 stalks green onions, chopped 1/2 cup oil Saute garlic, onion, ginger, chili, ground pork and alamang in oil. Cook for 10 minutes. Add tomato sauce. Cook for another 10 minutes. Add rice and mango. Cook while stirring for 5 minutes. Serve with green onions and egg strips on top. *You can use a medium sized onion. Don't be so worried with the measurement. You can adjust the spices/herbs to your liking. **Found in many Asian food stores or in the International Food section of your supermarket __________________________________________________ __________________________________________________ Hundreds of your favorite catalogs are just a click away - FREE - CatalogLink! http://www.directleads.com/ad.html?o=146&a=CD12 __________________________________________________ __________________________________________________ From: Klara mailto:[EMAIL PROTECTED] Hi, It's Klara from Israel. I don't have an Israeli recipe as I don't have any authentic ones. We mostly eat Arabic food and from many other countries in Europe. I come from Romania from a region that was once Hungary so my mother cooks Hungarian food. I submit a Hungarian recipe that is made by my mother when plums are in season here. I hope you enjoy this as much as we do!! Plums in Dough In Hungarian it's: Szilvas Gomboc 1/2 kg potatoes (about 3 medium sized). 250 g flour (2 cups) 1 egg 50 g butter 1/2 tsp salt 1 Kg plums (small) 1 1/2 cups bread crumbs 4 tbs sugar 1 tsp cinnamon Cook the potatoes with the skin, in salted water till they are done. Peel them and mash them while they are still hot. add the flour and mix well.Make a hole in the middle and add the egg. Mix and add 1 tsp of soft butter and salt. Knead together till you get a soft dough. Flatten the dough till the thickness is 1 cm. Cut into squares of 5 cm. Put the plum in the middle (you can take out the seed first), sprinkle with sugar and cinnamon and cover with the dough. Cook them in boiled salty water for about 30 min (till they come on the surface). When they are up cook for another 5 min and then take them out. Melt the remaining butter in a pan and fry the bread crumbs for a few min, till they are golden. add the dumplings and mix well till they are coated with the bread crumbs. We sprinkle powdered sugar on them while eating. My mother sometimes puts half apricots in the dumplings too. I like the plums better. __________________________________________________ From: Marlys Bueber mailto:[EMAIL PROTECTED] I have already sent one recipe from China (Banged Up Cucumbers), but since the Chef was in trouble, I venture forth with another one. This one is a favorite of my vegetable fearing seven-year old. (I also liked the great feedback from several of you across the other side of the world.) This recipe is actually an adaptation to real style Chinese chicken wings because most Chinese people do not have an oven. Chicken Wings Marinade: 2 cloves minced garlic 2 tsp. minced ginger root (If you whack it first with the side of a cleaver, it will mince up ever so nicely.) 1/2 to 1 tsp. five spice powder (according to taste and available in Chinese sections of supermarkets) 2 Tbs. soy sauce 2 Tbs orange juice or lemon juice 1 Tbs honey 2 tsp. sesame oil (Chinese style) 1/4 tsp. crushed red pepper (can be omitted) 1/4 tsp. black pepper Marinade several hours and then bake in marinade, turning once, at 350 degrees F for 30 minutes or more depending on thickness of chicken wings. PS. You might enjoy knowing that one of the cheapest cuts of chicken in China are de-boned chicken breasts. Any idea what the most expensive part is? Chicken feet! __________________________________________________ __________________________________________________ Feed the Piggy Bank even more with the money you'll save from the wonderful coupons available at Coolsavings.com! http://www.directleads.com/ad.html?o=10172&a=CD12 __________________________________________________ __________________________________________________ From: Stephanie mailto:[EMAIL PROTECTED] Hello, Stephanie from Zurich here, again. This is my second submission in this category. I love to cook ALL kinds of food (except fish - blech!). Keep those great recipes coming! This is a favourite recipe, and even Stefan, my husband, likes to cook it. It's an Indian dish; the special spices can be found in Asian stores, most likely. (Vegetarians can simply omit the meat & use veggie stock - it's a great rice dish too!) Spicy Chicken Pilau aprox. 1/8 C ghee (this is a special type of lard. You can replace it with whatever you want - butter, oil or lard) 2 large onions, thinly sliced 4-5 skinless chicken breasts, cubed 2 C Basmati rice (try not to substitute the rice type - it has a special flavour) 3/4 C peas (canned, fresh or frozen-thawed) 1/2 C unsalted cashews (I use at least twice this amount - you can buy "raw / cooking" cashews in the Asian market) 1/2 - 1 C golden raisins 1/2 tsp. turmeric 3 3/4 C chicken stock / bouillon 5 green cardamom pods, crushed, dispose of pods, retain seeds 1/2 tsp. ground cinnamon 4 WHOLE cloves 1/2 tsp. fenugreek Salt to taste fresh parsley for garnish (You can also add a dash of coconut oil or extract to refine the taste) Melt ghee in a large, deep pan. Saute onions, then add the chicken - fry aprox. 3 minutes. Add turmeric, then rice (raw); stir constantly 2 minutes, then stir in the stock and spices. Bring to a boil; stir well, cover and simmer 20 minutes. Add the peas, cashews and raisins. Fluff the mixture with a fork, cover and cook 10 minutes. Fluff again before serving. garnish with parsley, or even chive flowers (washed - they taste great!) The spices are really what makes this dish special - the raisins are a must, as they add a burst of sweetness to the unusual bouquet of flavours. __________________________________________________ From: Eva mailto:[EMAIL PROTECTED] Hi Chef, Nell and all you Recitopians out there! I've presented myself before so just a short summary. My name's Eva, I'm Finnish but live in Brussels, Belgium for the moment with my husband and 6-year-old twins. Lot of work lately (Virginia, I haven't forgotten you!), but still find time to cook, especially on weekends. I love Italian cooking (among others) and this recipe is a favorite of all in the family. I put it on the stove in the afternoon and we eat it when we feel hungry in the evening. The original recipe comes from the Accademia della cucina italiana cookbook, but nowadays I just do it "sort of". It still turns out lovely every time and the best thing is your can use basically any piece of beef you like. For converting, please consult the Chef's excellent website. STRACOTTO for 4 persons 800 g any piece of beef without bone 4 (or more) gloves of garlic olive oil and butter 2 carrots cut in rather big chunks 2 big onions cut in eighths beef stock tomato passata (that's the liquidy one, not puree) salt and pepper Slice the garlic cloves and insert the slices into small cuts you've made in the piece of meat. Heat equal amounts of oil and butter in a heavy casserole (cast iron, if possible) and seal the meat on all sides. Take the meat out, cook the vegetables for 5 minutes and put the meat back on top of them. Mix equal amounts of beef stock and passata and pour over till the meat is just covered. Put a lid on, and let simmer for at least 4 hours. Turn a few times during cooking and add passata if necessary. Take the meat out, cut it in slices (it will almost cut itself if you ask it nicely) and place on a warm dish. Puree the carrots and onions into the sauce to thicken it up. Check the need for salt and pepper. Pour some of the sauce over the meat and serve the rest on the side. A simple green salad and roasted potatoes work perfectly as an accompaniment. Buon appetito! __________________________________________________ __________________________________________________ R I N G R E P O R T __________________________________________________ Hi Chef, Stefanie here from the Roanoke Ring. I recently received an email from a lady in Lexington, VA, wanting to join our ring. In my flu-crazed state I inadvertently deleted her email and now cannot write to her and tell her about all the wonderful things our ring has been doing. If possible, could you please publicize this note somehow with the ring reports so that the dear lady will email me again? I beg forgiveness from all concerned! Stefanie, Roanoke, VA Ringleader mailto:[EMAIL PROTECTED] New Rings are forming every day. Get in on the fun and meet fellow food lovers in your neighborhood. Join the Ring nearest you at http://worldwiderecipes.com/rings.htm __________________________________________________ Dialfreecalls.com gives you 2 1/2 hours of long distance FREE every month with NO fees. Calls by MCI/WORLDCOM not over the Internet. Call from home, or toll free. NO credit card required. Click here http://www.directleads.com/ad.html?o=10429&a=CD12 __________________________________________________ __________________________________________________ T H E B U L L E T I N B O A R D __________________________________________________ The Bulletin Board is open to new requests. If you would like to post a recipe request here, please review the guidelines by sending a blank email to mailto:[EMAIL PROTECTED] Please reply directly to these readers if you can help them find the recipe they are looking for. They will appreciate it, and you might make a new friend. __________________________________________________ From: mailto:[EMAIL PROTECTED] Would love to have the Spanish Rice recipe from the Green Parrot Inn on Big Bend Blvd. in St. Louis, MO, which closed in the early 1980s. From: mailto:[EMAIL PROTECTED] Am searching for a recipe for fried pickles (as served in southern U.S.). Would like to know your tried & true breading recipes, and cooking tips. ALSO - has anyone ever had success cooking them any other way than deep frying? From: mailto:[EMAIL PROTECTED] I'm an American living in the Netherlands and am looking for a good Italian salad dressing as the bottled dressings here are much to sweet for my taste and I haven't found a good recipe as yet. From: mailto:[EMAIL PROTECTED] I have made a bowl of Sourdough Starter and I don't know what else to make with it except for biscuits. Can anyone help me out? From: mailto:[EMAIL PROTECTED] I am looking for a recipe from a restaurant in Nassau called the Poop Deck. They had an amazing Bahamian Grouper there. Any help out there? From: mailto:[EMAIL PROTECTED] I'm looking for apple fritter recipe which they sell in the grocery stores. It is deep fried and has sugar glaze on top. From: mailto:[EMAIL PROTECTED] Having recently found out that I am a "gestational diabetic", I am looking for a recipe for a low carbohydrate dessert that will satisfy the chocolate cravings that I am having during this time. From: mailto:[EMAIL PROTECTED] I am looking for a recipe for Chocolate Mud Pie which is served at Joe's Bayou Restaurant at Harrah's in Las Vegas. It seems to have an ice cream base. From: mailto:[EMAIL PROTECTED] I was given one of those injector needles which came with some marinade mixes , Cajun , mesquite etc . I loved it only now I'm out of it and ones I try to make up clog up the needle, Help! From: mailto:[EMAIL PROTECTED] Thanks in advance for sending recipes for guava empanadas, like those served at Cafe Miami or The Red Onion in Houston, Texas. __________________________________________________ T H E L A S T M O R S E L __________________________________________________ Breakfast is the most cheerful meal in a British hotel, and many consider it the best. None of that restrained "Continental breakfast" of a croissant, jam, and coffee here! This is a real Anglo-Saxon breakfast, beginning with a fruit or a substantial porridge. A choice of good things follows. One standard dish is Wiltshire or Danish bacon with fresh country eggs, usually fried or scrambled. Another favored combination is spiced sausage with bacon, grilled tomatoes, and mushrooms. Horrifying to the visiting French, but satisfying to solid British citizens, are finnan haddie or kippers, served with boiled potatoes, or grilled kidneys on toast. Following this is the invariably cool but crisp toast in a metal rack, with marmalade and tea or coffee. Substantial is indeed the word for a British breakfast. Samuel Chamberlain, from "British Bouquet" (1963) Please address your comments regarding "The Last Morsel" to editor Barbara Forsythe at mailto:[EMAIL PROTECTED] __________________________________________________ W O R L D W I D E R E C I P E S W E B S I T E D I R E C T O R Y __________________________________________________ To subscribe: http://worldwiderecipes.com/contact.htm OR send a blank email to mailto:[EMAIL PROTECTED] To unsubscribe: click on the unsubscribe link at the bottom of this message OR send a blank email to mailto:[EMAIL PROTECTED] Advertising Information: http://worldwiderecipes.com/advertise.htm "Members Only" Area: http://worldwiderecipes.com/members.htm __________________________________________________ Note: If this message was forwarded to you, then please do yourself (and me) a favor by subscribing. It's easy and it's FREE! Just send a blank email to mailto:[EMAIL PROTECTED] or visit our web site at http://www.worldwiderecipes.com. Thanks. Send your comments, suggestions, and critiques to mailto:[EMAIL PROTECTED] __________________________________________________ Copyright 2001 by World Wide Recipes. All rights reserved. United States Library of Congress ISSN 1529-0433 __________________________________________________ ============================================================ Get thousands of items FREE after rebate at CyberRebate.com. http://click.topica.com/caaab7Eb1dcbXb2CLXqf/cyberrebate ============================================================ ==^================================================================ EASY UNSUBSCRIBE click here: http://topica.com/u/?b1dcbX.b2CLXq Or send an email To: [EMAIL PROTECTED] This email was sent to: [email protected] T O P I C A -- Learn More. Surf Less. Newsletters, Tips and Discussions on Topics You Choose. http://www.topica.com/partner/tag01 ==^================================================================
Starters - Radishes with Herbed Butter Sauce - May 14, 2001
The Chef at World Wide Recipes Sun, 13 May 2001 20:33:36 -0700
