Recipe(tried): This Weeks Winners

Here they are...

**** This Weeks Winners ****

# 1 - Malaysian Noodle Dish

Another great recipe from Big Flavors by Jim Fobel (definitely
one of my favorite books). This time it is Malaysian Cellophane
Noodles - this recipe includes some interesting, and not always
easy to find ingredients such as dried shrimp, fish sauce and
cellophane noodles (sometimes called bean threads or glass
noodles). These are easily found in asian food markets and some
times in specialty stores (some supermarkets in larger areas
also sell some of them). It is well worth getting the ingredients.
If you can't find them, just omit the dried shrimp and make a
substitute - such as anchovy paste and worcestershire sauce
for the fish sauce (it also has fermented fish in it, I think).
You can always use thin spaghetti for the noodles. You will get
a similar taste.

* Exported from MasterCook *

Malaysian Cellophane Noodles (adapted)

Recipe By : Big Flavors by Jim Fobel
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood Noodles

Amount Measure Ingredient -- Preparation Method
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1 tbsp dried tiny shrimp
12 lg dried chinese mushrooms -- or shiitake mushroom
7 oz cellophane noodles
3 tbsp thai or vietnamese fish sauce -- nuoc mam or nam pla
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
2 lg eggs
2 tsp oriental sesame oil
4 tbsp peanut or other vegetable oil
1 med or 1 lg onion (cut lengthwise) -- in 1/4" wide slivers
1 small red bell pepper -- julienne, 1/4" wide
1 small green bell pepper -- julienne, 1/4" wide
1/2 cup green cabbage -- shredded*
1 carrot -- peeled/julienned
2 tsp fresh ginger -- minced
1 lg clove garlic -- minced
1 hot pepper (jalapeno or other favorite) -- slivered
8 whole scallions -- cut diag. 2" lengths
2 tbsp fresh cilantro -- chopped

Put the dried shrimp in a small bowl or cup and add 1/2 cup boiling water. Set aside to soften for 30 minutes; drain and finely chop. Set aside.

Meanwhile, put the dried mushrooms in a bowl and add 1 cup of boiling water. Set aside to soak until softened, about 30 minutes. Drain, reserving 1/4 cup of soaking liquid. Cut off and discard the stems and cut the mushroom caps into julienne. Strain the soaking liquid through a fine sieve. Reserve until needed.

Put the cellophane noodles in a large bowl and pour in enough hot water to cover generously. Set aside to soak until softened, about 15 minutes. Drain well. Use kitchen shears to cut the mass of noodles in half. Reserve in a strainer until needed.

In a small bowl, stir together the 1/4 cup strained mushroom liquid with the fish sauce, soy sauce, rice vinegar, and sugar. Reserve until needed.

In a small bowl, stir together the eggs and sesame oil. Place a small, heavy skillet over moderately high heat and spoon 1/2 tbsp of the peanut or vegetable oil. When very hot, pour in the egg mixture and immediately reduce the heat to low. Scramble gently until just set; turn out onto a plate and reserve.

Place a large, heavy wok or skillet over high heat. When very hot, spoon in 1-1/2 tbsp of the peanut oil (or vegetable oil). Tilt the pan to coat the interior with oil. Add the onion, bell peppers, cabbage and carrot and stir-fry until lightly browned, about 1 minute. Add 2 tbsp water and stir-fry until it boils away. Turn out onto a platter and reserve.

Wipe out the wok with a paper towel and return it to high heat. Spoon in the remaining 1 tbsp oil and add the ginger, garlic, hot pepper, minced dried shrimp, and mushrooms. Stir-fry until fragrant, 10-15 seconds. Add the scallions and stir-fry for 30 seconds.

Return all of the ingredients and sauces to the wok and toss for 1 minute, until well combined and heated thoroughly. Remove from the heat and toss in the cilantro. Turn out onto a large platter and serve hot.

Risa's notes: I served it with some sambal but you could use chinese hot chili paste. I used extra dried mushrooms in substitute for the Pork and Shrimp that I did not use from the original recipe. If you want to make the recipe as it is written in the book, cook the pork after the veggies. Turn it out and the cook the aromatics. If you want to add the shrimp, add it in before the scallions. Then finish the recipe.

If you can't find dried shrimp or fish sauce there are easy substitutes that are in most supermarkets - anchovy paste and worcestershire sauce. They give similar flavors.

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NOTES : * I used napa cabbage.

Original recipe called for some lean ground pork (8 oz) and 8 oz med shrimp, shelled & deveined. I omitted both and used more dried mushrooms.
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# 2 - Down Home Comfort Food

I adapted this recipe from Naomi's Home Companion to be lower in fat
and also to be partially cooked in the microwave (no stirring).
I seasoned it with homemade chile powder and some sliced fresh chiles
but the original recipe calls for packaged chili seasoning and chili
powder. I also substituted a can of beans for the corn. Came out
great.

* Exported from MasterCook *

Low Fat Chili Pie

Recipe By : RisaG/Naomi Judd*
Serving Size : 6 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Cheese
Chiles

Amount Measure Ingredient -- Preparation Method
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1 lb fresh ground turkey -- extra-lean if poss.
1 small onion -- chopped
1 clove garlic -- chopped or
1 tsp garlic powder
1 tbsp all-purpose flour
1 oz chili seasoning
1 serrano or cayenne pepper -- chopped**
1 15 oz can pink beans -- drained & rinsed
1/2 cup jarred green olives stuffed with jalapeno -- rinsed & sliced
1 lg tube Grands biscuits -- whole wheat pref.
1 8 oz pkg low fat cheddar cheese -- shredded

In a microwaveable container, place the onion and garlic with a little oil. Cook on HIGH for 2 minutes. Stir.

Put ground turkey in, in little pieces, until you have all the turkey in the container. Place on HIGH and cook for 3 minutes. When time is up, put in flour, mix well and then cook on HIGH for 4 minutes. Cook until turkey is no longer pink. Stir and break up lumps. Add tomato paste, chili seasoning, chile, beans and olives. Cook on HIGH, uncovered, for 9 minutes. When done, take out of microwave and set aside.

Preheat oven to 350 F.

Meanwhile, separate the biscuits from the tube, and pull each biscuit apart in half. Place half the biscuits on the bottom of a 9" deep pie plate (or a square baking dish). Spoon the turkey mixture over the biscuits. Top with the remaining biscuits, torn side down. Sprinkle with the shredded cheese.

Bake in the 350 F oven, uncovered, until the biscuits are brown and the cheese is melted, 16-18 minutes. Let stand for 10 minutes and serve immediately.

Tip From Book: Instead of store bought biscuits, Naomi likes to make her own corn crust with masa harina or corn flour, which you can find in the supermarket (in mine it is in the Goya or Mexican foods dept). In a bowl, mix 1 cup masa harina with 1/2 ts[p salt, 1 tbsp oil, and 1 cup water. Then spread over top of chili mixture.

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NOTES : * I adapted this from Naomi's Home Companion by Naomi Judd and I made 4 changes to her recipe:

1-I used ground turkey instead of ground beef.
2-I used homemade chili seasoning and used fresh chiles instead of chili powder
3-I used a can of beans instead of a can of corn
4-I used the whole wheat Grands biscuits

** I seeded and then chopped the chile. You don't have to if you like more heat.

Original recipe from Naomi's Home Companion by Naomi Judd, GT Publishing Corporation, 16 E. 40th Street, NYC 10016, Copyright 1997 by Naomi Judd, ISBN # 1-57719-271-0 (hardcover).
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# 3 - Lentils & Rice

I decided to adapt a non-microwave recipe to microwave and it worked quite well.
Another recipe from Naomi's Home Companion, this one from her defunct restaurant
called Trilogy. It came out pretty good - not too spicy and not too curry like.
I don't like a heavily curried dish and this is perfect.

* Exported from MasterCook *

Trilogy's Curried Lentils (adapted for Microwave)

Recipe By : RisaG/Naomi Judd
Serving Size : 8 Preparation Time :0:00
Categories : Beans/Legumes/Pulses

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tbsp olive oil
2 cups brown lentils -- I used green lentils
1 cup onion -- chopped
3 tbsp garlic -- chopped
2 carrots -- trim/quarter/slice
3 tbsp curry powder
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
2 14 oz cans vegetable stock -- + water=4 cups
1 tbsp fresh cilantro -- chopped

In a microwaveable dish (large enough for all the lentils and their growth when cooked), place the onion, garlic and lentils and 1-1/2 tbsp olive oil. Cook on HIGH, uncovered, for 2 minutes just to cook the onions a bit. Add the carrots and spices. Cook for another 2 minutes just to soften the carrots a bit and to cook the spices a bit. Then add the liquid and cover the whole dish with plastic wrap. Place in microwave and cook on HIGH for 20 minutes. When it beeps, take it out and stir. Taste for seasonings. If done, then take out of microwave. If not, add a 1 cup more water and cook for another 20 minutes. When fully cooked, lentils should be soft but not mushy. Stir in cilantro.

Serve right away with some basmati rice and any condiments you like - raita, chutneys of all kinds, paratha bread or chapati, pita or naan. All would be fine.

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NOTES : The original recipe called for cooking the lentils on the stovetop for 45 minutes.

Original recipe from Naomi's Home Companion by Naomi Judd, p. 67. It is from her defunct Nashville restaurant called Trilogy. Notes from the book "We owned and operated our own restaurant named Trilogy - which refers to three art forms closely related, recognized as Nashville's best."
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# 4 - Chicken

I've been dying to use HOME FOOD, a great book I got on sale at B.Daltons a couple
of months ago. It has 160 recipes by famous chefs and it is a wonderful book.
This recipe is by Michel Richard and it is a take on Veal Osso Buco except that
it is done with chicken. You get a lot of the flavors without using Veal (which I
prefer, I don't eat Veal). My DH loved it. I served it with some homemade brioche
bread. It was a delicious comforting meal.

* Exported from MasterCook *

Chicken Osso Buco-Style with Penne

Recipe By : Michel Richard, HOME FOODS
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Poultry Entrees
Recipecafe

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 chicken drumsticks
4 tsp all-purpose flour
2 tbsp extra-virgin olive oil -- plus add'l for pasta
1 carrot -- peeled & diced
1 onion -- diced
1 stalk celery -- diced
8 cloves garlic -- chopped
1 cup dry white wine -- pref Chardonnay
2 cups tomato sauce
4 cups chicken stock
zest & juice of 1 orange -- OR
zest & juice of 1/2 lemon & 1/2 orange -- + more if needed
salt and freshly ground black pepper -- to taste
1 bouquet garni w/1 thyme sprig & 1 bay leaf
1 1/2 cups dried penne pasta (to 2 cups)
1 tomato -- diced, for garnish
chopped fresh parsley -- for garnish

Preheat the oven to 325 F. Sprinkle the drumsticks with the flour to coat lightly. Hedat the olive oil in a large, ovenproof saucepan over medium heat. Add the drumsticks and saute until golden brown, about 2 minutes per side. Transfer the chicken to a plate with tongs and keep warm.

Add the carrot, onion, celery and garlic to the saucepan and saute over medium heat until lightly brown, about 3 minutes. Add the wine and scrape any bits from the bottom of the pan. Return the chicken to the pan. Add the tomato sauce, chicken stock, and orange zest and juice. Season with salt and pepper. Drop the bouquet garni into the pan. Cook in the oven for 20-30 minutes, covered, until the chicken is cooked through. When done, the chicken should be opaque and the juices should run clear when the meat is pricked with a fork.

While the chicken is cooking, bring a large pot of water to a boil. Add the pasta and some salt and cook until al dente. Drain, toss lightly with olive oil, and keep warm until ready to use.

Remove the chicken and the bouquet garni from the saucepan, stir the sauce, and adjust the seasoning with salt and pepper. If desired, cook the sauce a bit more over medium heat until reduced to a thicker consistency.

To serve, place 1 cup of penne on each of 4 plates, place 2 drumsticks on top and ladle over some of the sauce. Garnish with diced tomato and chopped fresh parsley. - - - - - - - - - - - - - - - - - -

NOTES : From HOME FOOD, 44 Great American Chefs Cook 160 Recipes On Their Night Off, by Debbie Shore and Catherine Townsend, Copyright 1995 by Share Our Strength. ISBN # 0-517-59778-0 Published by Clarkson Potter/Publishers, NYC

Posted at RecipeCafe 8/31/99
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# 5 - Salmon from Lark Creek Inn

When I was typing recipes from Victoria Magazine into Mastercook a week or two
ago, I found this recipe from the Lark Creek Inn that Bradley Ogden created. It
sounded terrific, too many vegetables for my DH but terrific anyhow. I thought
I could re-create all the best parts and make a fabulous dinner. I did. It was
really good. Here is the recipe:

* Exported from MasterCook *

Grilled Salmon with Pesto On A Bed of Quinoa w/Tomato Salad

Recipe By : RisaG*
Serving Size : 6 Preparation Time :0:00
Categories : Fish & Seafood Grilling & Bbq

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pesto:
2 tbsp ground almonds
1/2 cup fresh basil leaves -- loosely packed
2 tbsp Italian parsley -- chopped
1/2 tsp garlic -- minced
1/4 cup olive oil
2 tsp balsamic vinegar
1 tsp lemon juice
2 tbsp Parmesan cheese -- freshly grated
kosher salt and freshly ground pepper
Quinoa:
1 cup quinoa -- soaked & dried
2 cups water
1 tsp salt
Tomato Salad:
6 lg vine-ripened tomatoes -- red or yellow
handful summer greens (chard, chinese greens) -- washed & dried
Dressing:
1/4 cup green onion -- minced
1 clove garlic -- finely minced
2 tbsp extra-virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Roasted Sweet Onions:
2 8 oz sweet onions (Maui, Walla Walla, Vidalia)
3 cloves garlic -- thinly sliced
3 bay leaves
8 parsley stems
3 4 in sprigs fresh sage
2 sprigs fresh basil
1/2 tsp kosher salt
1/2 tsp freshly cracked pepper
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil

To make pesto: In food processor, combine almonds, 1/2 cup basil, parsley, 1/2 tsp garlic and 1/4 cup olive oil. Process just until herbs are finely minced, not pureed. Stir in balsamic vinegar, lemon juice, parmesan cheese, and salt and pepper to taste. Cover and set aside.

To make roasted onions: Preheat oven to 500 F. Do not peel sweet onions. Cut each onion in 8 wedges. Arrange onion wedges in single layer in 13x9x2 inch baking dish.

Sprinkle onions w/garlic slices, torn bay leaves, parsley stems, sage leaves, and basil leaves. Season with 1/2 tsp salt and 1/2 tsp pepper. Drizzle evenly with 1/4 cup balsamic vinegar and 1/4 cup olive oil.

Roast at 500 F for 8-10 minutes unitl lightly caramelized and barely tender. Remove from oven and cool to room temperature.

To make dressing: In a small bowl, whisk together minced green onions, minced garlic, 2 tbsp balsamic vinegar, 6 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Whisk until blended.

To marinate tomatoes: Core tomatoes and slice 1/2" thick. Arrange tomato slices in glass or ceramic dish. Drizzle with half the vinaigrette, reserving the rest.

Cover tomatoes; refrigerate 1 hour.

When 1 hr is up, mix with torn summer greens. Set aside.

To make quinoa: In microwaveable container large enough to fit all the quinoa when cooked, put the washed quinoa and the water and salt. Cover with plastic wrap and cook on HIGH for 20 minutes. Take out and fluff. Cover until ready to serve.

To make salmon: Preheat GF Grill. Brush salmon on both sides with 2 tbsp olive oil. Season with lemon zest and pepper to taste. Grill salmon on GF for 5 minutes. If you wish, after 2-1/2 minutes flip the salmon and close the machine again. When 5 minutes is up, unplug and remove salmon from grill.

To plate: Dollop pesto around plate, place 1/2 cup quinoa in the middle of the plate. Place some of the tomato salad on the side and put the salmon on top. Dollop some more of the pesto on top and serve immediately.

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NOTES : * The original recipe was created by Bradley Ogden for the Lark Creek Inn, Marin County, CA. It is called Grilled Salmon with Pesto but it has a Summer Vegetable Salad as part of the dish. The salad has green beans, snap peas, corn, yellow & red bell peppers, summer squash, zucchini, 2 kinds of tomatoes, cucumbers, red onions and it sounds wonderful. Too much work for a weeknight dinner. So I adapted it by omitting the salad, serving a smaller salad on the side and making a grain to serve the salmon on.

Original recipe was from Victoria Magazine, June 1992, p. 99 & 108.
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# 6 - Pasta

Dinner was pasta with a creamy sauce (with no cream involved) that was
flavored with prosciutto (or a substitute in this case). It was creamy
and rich tasting without too much fat and it was good. Another recipe
adapted from Big Flavors by Jim Fobel.

* Exported from MasterCook *

Pasta Shells with Creamy Prosciutto Sauce

Recipe By : Big Flavors by Jim Fobel
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Meat
Pasta Dishes

Amount Measure Ingredient -- Preparation Method
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2 tbsp olive oil
2 lg cloves garlic -- minced or crushed
1 tsp dried oregano -- crumbled
1 1/2 lb whole milk ricotta cheese -- * see note
1/2 cup dry white wine
1/2 tsp salt
1/4 tsp ground nutmeg -- pref fresh
1/4 tsp black pepper
8 oz prosciutto (thinly sliced) -- cut in 1/2" squares
1/2 cup whole scallions -- thinly sliced
1/2 cup fresh parsley -- chopped
1 lb medium pasta shells
1/2 cup Parmesan cheese -- freshly grated

If you are not making the sauce ahead of time, bring a large pot of lightly salted water to a boil.

Spoon the olive oil into a nonreactive large, heavy skillet and add the garlic and oregano. Place over low heat and sizzle gently until soft but not brown, about 2 minutes. Stir in the ricotta and heat gently until the cheese melts and begins to simmer. Stir in the wine, slat, nutmeg, and pepper and cook until the sauce returns to a simmer. Stir in the prosciutto, scallions and all but 2 tbsp of the parsley and cook for 1-2 minutes. Remove from the heat. (If making ahead, reheat gently before adding the Parmesan and pasta.)

Drop the pasta shells into the boiling salted water and stir constantly until the water returns to a boil. Cook, stirring frequently, until the pasta is tender but firm to the bite, 12-14 minutes. Drain, shaking well in a colander.

Toss the shells until coated with the hot sauce. Add the Parmesan, toss, and serve right away, sprinkled with the reserved 2 tbsp parsley. If the sauce should become dry, add a little milk or wine. A bit more salt may be needed too, depending on the saltiness of the Parmesan and prosciutto.

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NOTES : * I did not have whole milk ricotta on hand, just fat-free so I used what I had + some sour cream for a little more richness.
** do not slice it paper thin.

Risa's notes: I also did not have pasta shells, only orecchiette and penne so I used one of those. I used chinese sausage instead of prosciutto to add that smoky ham-like taste to the sauce.