ITALIAN CHEESE TOAST
(8 Slices)
1-1/4 cups half and half 1 tbsp. olive or salad oil 1 tsp. cornstarch
1/2 tsp. paprika
1 tbsp. capers
1 12″ loaf Italian bread 1 8 oz. package Mozzarella cheese 1 tbsp. chopped parsley
In 2-qt. saucepan, combine first 4 ingredients. Cook over medium heat, until boiling, stirring constantly. Boil 1 minute. Reduce heat, stir in capers, cover, keep warm.
Preheat broiler. From Italian bread, diagonally cut 8 one inch thick slices (save remaining bread).
Toast bread in broiler on each side. Put sliced cheese on each piece and broil until melted.
Spoon cream mixture over cheese. Garnish with parsley. Serve immediately.
Bombay Spinach
Boil the spinach in salted water until tender; drain and chop fine. Fry 1 chopped onion in 2 tablespoonfuls of butter; add the chopped spinach, a pinch of pepper and curry-powder. Cover and let simmer five minutes. Serve on a platter with stewed prawns and garnish with croutons.
Austrian Braised Tongue
Boil a large fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of bacon; sprinkle with paprica; lay in a baking-pan; add 1 onion sliced thin and 1 cup of the water in which the tongue was cooked and pour over 1 pint of cream. Let bake in a moderate oven. Baste often with the sauce. Serve hot, and pour over the sauce; garnish with parsley.
Calzone with Salad
Ingredients:
Calzone Dough
Ricotta Cheese Filling
Ratatouille
Tomato Pepper Sauce
Italian Salad
Roast Garlic
ADDITIONAL INGREDIENTS
olive oil, as needed
6 basil leaves
Instructions:
TO SERVE
Spoon ratatouille on plates. Slice calzones into thirds; fan slices around ratouille. Rub cut surfaces of garlic bulbs with olive oil; place next to ratatouille. Garnish with basil leaves. Place tomato and red pepper sauce on side plates. Serve with Italian salad.
Preparation: bake
Temperature: hot
Servings: 6
Sarson ka saag
Ingredients
1 bunch sarson greens
1 bunch spinach
1 onion grated
1/2 tsp. each ginger & garlic grated
3 green chillies
1 tbsp. grated cheese o r paneer (optional)
1/2 lemon juice
salt to taste
2 tbsp. ghee
1 tbsp. oil
1/2 tsp. garam masala
1 tbsp. maize flour
Method
1.Chop both greens, wash, drain.
2.Heat oil in the pressure cooker direct.
3.Add both greens, green chillies, stir.
4.Add ginger, garlic, stir.
5.Add few pinches salt, 1 cup water.
6.Pressure cook till done. (2 whistles).
7.Mash well.
8.Heat ghee in a pan, add onion, saute till brown,
9.Add all other ingredients, except cheese.
10.Stir well and cook till oil separates.
11.Garnish with cheese.
12.Serve hot with makki ki roti, or paratha.
Making time: 25 minutes (excluding pressure cooking time)
Makes: 3-4 servings
Shelflife: Best fresh
Yellow And Red Bell Peppers Filled With Tuna
10 yellow bell peppers — cut
lengthwise into thirds
10 red bell peppers — cut
lengthwise into thirds
1 cup plus
2 tablespoons olive oil
5 tablespoons fresh lemon juice
5 garlic cloves — pressed
salt and freshly
ground pepper
3 cans albacore tuna packed in
water — drained
1/2 cup chopped fresh parsley
5 tablespoons drained capers
fresh parsley sprigs
imported black olives
(such as kalamata or
nicoise)
Arrange pepper skin side up in broiler pan (in batches if necessary) and broil until blackened. Wrap in paper bag and let stand 10 minutes to steam. Peel and pat dry. Mix olive oil, lemon juice and garlic in large bowl. Season with salt and pepper. Add peppers and marinate at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Drain peppers, reserving marinade. Combine tuna, chopped parsley and capers in another bowl, breaking up tuna with a fork. Mix in enough reserved marinade to season to taste. Season with salt and pepper. Place 1 tablespoon tuna mixture on inside of each piece of pepper at one end. Roll up. Arrange seam side down on serving platter. Pour remaining marinade over rolls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with parsley sprigs and olives before serving. 16 appetizer servings.
Russian Boiled Fish
Clean and season a whole fish and let boil with 1 sliced onion, 1/2 cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a tablespoonful of butter and let cook until tender. Remove the fish to a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon. Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish. Serve cold. Garnish with lemon-slices and olives.
Madras Baked Fish
Season a fish with salt, pepper, some grated green ginger and curry-powder. Place in a baking-pan with 1 sliced onion, 2 chopped green peppers and 1 sprig of parsley. Pour over some water and hot melted butter; sprinkle with flour and bake until done. Garnish with sliced lemon and parsley.
GERMAN SAUSAGE CHOWDER
1 lb. (8 links) fully cooked bratwurst or knackwurst* cut into 1/2 inch pieces
2 med. (2 c.) potatoes, peeled and chopped
1 med. (1/2 c.) onion, chopped
1 sm. (4 c.) cabbage, shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese, shredded
Snipped parsley
In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings.
*Polish sausage may also be used
Cream of asparagus soup with Morels
Servings: 4
8 Thin green asparagus spears
6 Fat green asparagus spears,
– about 10 cm (4 in) long
1 Shallot, medium-sized
100 g Fresh morels (3 1/2 oz) or
– 15 g (1/2 oz) dried ones
100 g Unsalted butter (3 1/2 oz)
200 ml Double cream (scant 1/2 pint
Salt
Pepper
Cayenne
Preparation
Clean the asparagus spears and cook the thin ones for about 5 minutes and the fat ones for about 10 minutes in boiling salted water. Drain both kinds and reserve the water in which they cooked. Cut off the tips of the eight thin spears and set them aside for the garnish.
Peel and chop the shallot finely. Wash the morels CAREFULLY and cut them into quarters (if you are using dried ones, soak them in water for at least half an hour before this step).
Heat half the butter in a saucepan. Add two-thirds of the chopped shallot and colour in the butter. Add the six fat asparagus spears and 200 ml (a scant 1/2 pint) of their reserved cooking water. Bring to the boil.
Add the cream and reduce it by boiling fast for 2 minutes. Liquidise the soup with 30g (1 oz) of the remaining butter. Wash out the saucepan.
Strain the liquidized soup through a fine sieve. Season with salt, pepper and cayenne, and return it to the cleaned saucepan. Set it aside.
Finishing
Reheat the thin asparagus tips by warming them through in a little of their cooking liquid. Reheat the asparagus soup.
Put the morels, the rest of the chopped shallot and the remaining 20 g (3/4 oz) butter into a small saucepan. Season with a little salt and cook gently. The morels will excludea little liquid. Leave them to cook until they have given off all their liquid, at which stage they will be done.
Take them off the heat.
Serving
Put a ladleful of the soup into each soup-plate. Garnish the centre of each one with a share of morels and two asparagus tips.
Caviar Spread
You can serve this on crackers, cucumber rounds, or use as a dip with vegetables.
1 package cream cheese at room temperature
½ cup sour cream
1 tbs. lemon juice
2 tbs. dill, minced
1 scallion, chopped (use the white and the green parts)
1 tbs. milk
Dash of salt
Dash pf pepper
3 ounce container of Salmon Roe
1. In a mixer blend the cream cheese until light and add the sour cream, milk lemon juice, and scallion, dill and salt and pepper.
2. Very gently fold in the Salmon Roe with a spoon.
3. Garnish with sprigs of dill.
Yield: 2 cups
Anchovy-Grilled Salmon Steaks
Yield: 4 Servings
4 salmon steaks
1 parsley sprigs
Lemon wedges anchovy butter
6 anchovy fillets
2 T milk
6 T butter
1 dr tabasco sauce
1 pepper
Pre-heat the grill to high heat.Oil the grill rack and place each steak to ensure an even heat.Place a small knob of Anchovy Butter (divide a quarter of the mixture in four) on each steak. Grill for 4 minutes.
Turn the steaks with a fish slice and place another quarter of the butter among the steaks.Grill on the second side 4 minutes. Reduce the heat and allow to cook for a further 3 minutes, less if the steaks are thin.
Serve with a neatly arranged pat of anchovy butter on top of each steak. Garnish with parsley sprigs and lemon wedges.
Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl with a wooden spoon until creamy. Cream all ingredients together and chill.