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Here they are...
**** This Weeks Winners ****
# 1 - Mushroom-Barley Soup
Nothing more comforting than a bowl of soup. This one is special
for the holiday. Just enough food - soup and some leftover challah
bread to sop up the last of the soup. I am a happy camper.
* Exported from MasterCook *
Mushroom & Barley Soup (Krupnik)
Recipe By : The Book of Jewish Food by Claudia Roden
Serving Size : 10 Preparation Time :0:00
Categories : Mushrooms Soups
Amount Measure Ingredient -- Preparation Method
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1 oz dried cepes (dried mushrooms) -- up to 1.5 oz
13 cups water or stock -- or more
2 small carrots
2 small turnips
2 small onions
2 med potatoes
2 stalks celery (with leaves)
3/4 cup pearl barley
Soak the cepes in a little water for 15 minutes, until they soften.* Chop all the vegetables in 2 batches in the food processor and put them in a pan with the barley and all the water, including the mushroom soaking liquid. Chop the softened mushrooms in the food processor, and add them too. Bring to a boil, remove the scum, season with plenty of salt and pepper and simmer for 1 hour, or until the barley is very soft and bloated. It gives a jellylike quality to the soup. Add water, if necessary, to thin it.
Serve with sour cream if you like (if you have used water instead of stock).
Risa's note: I served it with some sliced challah bread.
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NOTES : * I use boiling water and soak them for 15-20 minutes depending on how thick they are. Then I drain & reserve the soaking water for stock.
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# 2 - Microwave Risotto
* Exported from MasterCook *
Asparagus, Roasted Garlic and Lemon Risotto (Microwave)
Recipe By : RisaG/John Ash
Serving Size : 6 Preparation Time :0:00
Categories : Rice Dishes
Amount Measure Ingredient -- Preparation Method
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4 tbsp unsalted butter
1/4 cup shallots -- sliced
1 1/2 cups arborio rice
3/4 cup fresh shiitake mushrooms -- sliced
1 1/2 tbsp roasted garlic
1/2 cup dry white wine
5 cups rich vegetable stock or chicken stock -- heated
1/4 cup Parmesan cheese or asiago cheese -- freshly grated
2 tsp lemon zest -- grated
3/4 cup young asparagus -- sliced in 1/2" pc
1/4 cup fresh chives -- minced
kosher salt and freshly ground pepper -- to taste
chopped fresh chives -- as garnish
shaved Parmesan cheese -- as garnish
I made half the recipe, so half all the ingredients. Use 2-1/4 cups of stock to 3/4 cup arborio rice (not exactly half with those 2 ingredients but everything else has to be exactly half or the recipe will not work in the microwave).
Directions are for microwave cooking: Place 3 tbsp of butter in a microwaveable container. Place it in the microwave oven and cook on HIGH for 1 minute just to melt butter. Add shallots and cook on HIGH for 2 minutes to soften shalltos. Add rice. Stir well to coat all the grains with the butter. Cook on HIGH, covered, for 15 minutes. When the oven beeps, stir well. Add the garlic, wine and stock and cook for another 10 minutes on HIGH, covered.
While the rice is cooking, put some water in a small saucepan and bring to a boil. When it comes to a boil, add the asparagus and blanch for 30 seconds. When done, drain well and then place it under cold running water for a minute. Drain and set aside.
When the rice is done, add the cheese, lemon zest, shiitakes, asparagus, and salt and pepper. Stir well. Serve with a salad and some good bread.
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NOTES : The directions are adapted from The Well-Filled Microwave by Victoria Wise & Susanna Hoffman. The ingredients are from From The Earth To The Table by John Ash, p. 127.
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# 3 - Catfish
I'm always trying to find new ways to cook catfish - such a versatile
fish. This time I adapted a recipe from Fiery Foods That I Love by
Chef Paul Prudhommes for the GF Grill. Instead of broiling the fish as
Chef Paul describes, I cooked it on the GF Grill for 4 minutes and it
was fabulous. With it another recipe adapted from Naomi's Home Companion -
Parmesan Poblano Cheese Grits.
* Exported from MasterCook *
Broiled Catfish (adapted for GF Grill)
Recipe By : Fiery Foods That I Love by Chef Paul Prudhommes
Serving Size : 6 Preparation Time :0:00
Categories : Fish & Seafood Grilling & Bbq
Amount Measure Ingredient -- Preparation Method
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Seasoning Mix:
1 tbsp salt
2 tsp ground cumin
2 tsp onion powder
2 tsp ground dried chipotle peppers
1 1/2 tsp cayenne pepper
2 1/2 tsp garlic powder
1 tsp ground bay leaf
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp black pepper
1 tsp ground ancho chiles
3/4 tsp white pepper
1/2 tsp ground cloves
1/2 tsp ground mace
Catfish:
6 6 oz fillets catfish (up to 8 oz each) -- at room temperature
4 tbsp olive oil
Combine the seasoning mix ingredients in a small bowl.
Preheat the GF Grill. Brush each fillet with olive oil, sprinkle one side of each fillet with 3/4 tsp of the seasoning mix. Season the other side with 3/4 tsp of the seasoning mix too. Grill the fillets until th etops are browned but not burned, about 4 minutes.
If you broil the fillets as he asks, broil them for 4 minutes in a broiler-proof pan. Broil until the tops are browned and not burned.
In this method, we do not turn the fish. The center of the fillets should be just cooked through - white and opaque. Serve immediately.
Risa's notes: I served it with Parmesan Poblano Cheese Grits.
- - - - - - - - - - - - - - - - - - * Exported from MasterCook *
Parmesan Poblano Cheese Grits (adapted for Microwave)
Recipe By : Naomi's Home Companion by Naomi Judd
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Corn
Side Dishes
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups water
1/4 tsp salt
6 tbsp quick cooking grits
1 tbsp poblano pepper -- chopped
2 tbsp unsalted butter
1/2 cup Parmesan cheese -- grated
1/4 cup Fat-Free Half and Half -- by Land O Lakes OR
1/4 cup heavy cream
1/8 tsp white pepper
Place water, grits and salt in a microwaveable container and cook on HIGH for 8 minutes, uncovered. Stir well.
Mix in chile, butter, half-and-half and white pepper. Cook on HIGH for 1 minute to blend flavors. Serve immediately.
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NOTES : Serve with catfish or fried chicken.
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# 4 - Good Use For Leftovers
I found this recipe as I was going through a cookbook I put together
while I was in college - really a way to organize all the clippings
I had. This sounded like the perfect way to get rid of leftovers. Really
good and easy.
* Exported from MasterCook *
Macaroni Pie
Recipe By : Adapted from Vogue Magazine, Unknown 1980 issue
Serving Size : 4 Preparation Time :0:00
Categories : Mushrooms Pasta Dishes
Amount Measure Ingredient -- Preparation Method
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1 lb dried macaroni pasta or other small shape
2 tbsp vegetable oil
2 cloves roasted garlic -- sliced
1/2 cup shiitake mushrooms -- sliced
2 cups vegetables or leftover meat/fish -- diced
1/2 cup dry white wine
3 eggs -- lightly beaten
1 cup part skim ricotta cheese
1/4 cup parsley
3 tbsp dill, chives or mint -- chopped
dash pepper
1/2 cup skim milk mozzarella cheese -- diced
3 tbsp Asiago Cheese -- grated OR
3 tbsp Parmesan cheese -- grated
Precook pasta for about 5 minutes. Drain.
In large pan, saute in oil, garlic, mushrooms, diced veggies or meats or seafood, mixed with 1/2 cup dry white wine. Cook 5 minutes. Add to undercooked pasta and toss with remaining ingredients (except Mozzarella and Asiago). Place in oiled, shallow round baking dish that will hold about 8 cups. Sprinkle with remaining cheeses and bake for 5-10 minutes at 350°F. Cool and slice.
Delicious hot or cold.
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NOTES : I got this recipe from an issue of Vogue when I was in college. I clipped the recipe (without the actual page and issue) and wrote it into a book I used for a homemade cookbook. When I went looking through it, I saw this recipe. Thought it would be a good use for leftovers.
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