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Abie Nathan

29 August 2008 - 11:52 PM


Tortillas for Dummies

27 August 2008 - 04:33 PM


I have Maseca brand masa harina, and I have Bob's Red Mill masa harina.

Bob's directions say to use 1/2 cup water for every cup of masa harina, and the Maseca directions say 2/3 cup water for every cup of masa harina.

Senor Gordo said to start with less water and add according to what's needed. Of course the problem is that I don't quite know what texture I'm looking for, so I'm going to experiment, based on Senor's instructions. Probably I'll be more successful and less successful with various attempts, and I'll learn. I do have a tortilla press.

I'll try with the Bob's first, start with 1/2 cup water to 1 cup masa harina, mix, refrigerate, and then see...

Cooking offal

25 August 2008 - 04:56 PM

We spit-roasted a whole lamb a few days ago, and I have a bag in the fridge which contains its: heart, kidneys, liver, and tongue. I thought I'd make a terrine, but have never done so before. I also have a container of duck fat.

Any good recipes to share?

I don't have a terrine mold but I can improvise that part, I suppose, by using a loaf pan and weighing it down.

fresh beans

21 August 2008 - 11:29 PM

Today I bought some gorgeous local cranberry beans, which I will shell. I'm tempted just to cook them a bit, and sprinkle with evoo, lemon juice, s&p, and some chopped herb and serve at room temperature.

I also have some just-about-ready-to-pick scarlet runner beans.

Let's hear what people are doing/would do with fresh beans...

famous dishes from MUG

19 August 2008 - 01:22 PM

Famous Dishes From Famous Places
August 19, 2008

A little trip down memory lane, a culinary cul-de-sac, brimming with butter and cream, that hasn't seen much traffic in about 70 years. We came across a tiny booklet of recipes from Manhattan restaurants called Famous Dishes from Famous Places, most of which had their heyday around the time of the 1939 New York World's Fair. Here's a selection:

Cavanagh's, which was at 260 W. 23rd, was known for their Aristocratic Irish Stew:
Simmer about 2 pounds leg of lamb and several sliced carrots and onions in water to cover about 2 hours, or until lamb is tender. After lamb has been cooking about 11/2 hours, add 4 lamb chops. When cooked, season with 2 teaspoons salt and dash of pepper and allspice. Melt 1 cup butter in saucepan and add 4 tablespoons flour, stirring until smooth. Add 3 cups of liquid from stew and cook until thickened, stirring constantly.

Continue cooking gently 10 minutes. Add part of sauce to 3 slightly beaten egg yolks, return to pan, and cook gently 2 minutes, stirring constantly. Flavor with the juice of 1 lemon and dash of nutmeg and pepper. Place a slice of the leg of lamb and one lamb chop on a mound of mashed potatoes, and pour the sauce over the meat, and garnish with the carrots and onions. Serves 4.

La Mascotte, which was at 19 E. 60th, was known for their Scallops Saute Signora:
One-half cup of olive oil
Three cups of scallops, dipped in milk and rolled in flour seasoned with salt and pepper
Eight fresh mushrooms
Six tablespoons butter
Four slices of tomatoes, dipped in flour
One clove of garlic, chopped fine
The juice of half lemon
One tablespoon of chopped parsley
One-half teaspoon salt

Place frying pan on fire with oil until very hot, add scallops and cook until very brown. Drain and place on dish. Slice mushroom stems and simmer stems and caps in 1 tablespoon butter until tender. Brown tomato slices in 1 tablespoon butter. Cook garlic in 4 tablespoons butter. Arrange mushrooms and tomato slices on scallops; pour on lemon juice and sprinkle with parsley. Pour garlic-butter mixture over all and serve at once. Take four slices of lemon to garnish. Season with salt. Serves 4 persons.

Louis & Armand, which was at 42 E. 52nd, was known for their Emincée of Chicken Tetrazzini:
Steam or boil one 5 to 6 pound fowl in as little water as possible. Allow it to cool off and remove skin and bones, and cut in large dice. Brown 3 or 4 small onions, chopped up fine, in 1 cup of butter. When onions reach a golden brown, add two tablespoonfuls of flour; stir a few seconds; add one pint of boiling hot milk and stir until it reaches a nice thick consistency. Add 2 tablespoons of sherry, 1/2 teaspoon of salt, and dash of pepper. Let simmer for 10 minutes. Add chicken and let simmer for 6 to 8 minutes.

Boil 3/4 pound spaghetti in salted water, strain, and mix with a little butter. Place spaghetti in deep dishes. Now add to the chicken one yolk of egg, three tablespoonfuls of whipped cream. Stir well and put chicken over spaghetti. Sprinkle with grated Parmesan cheese; place under the broiler for a few seconds, and serve. Serves 6.

Perroquet, which was at 134 E. 61st, was known for their Steak Vermont:
2 ounces Roquefort cheese
2 tablespoons butter
2 drops Tabasco sauce
1/2 teaspoon A-1 sauce
1/2 teaspoon Worcestershire sauce
2 tenderloin steaks

Make a paste of cheese, butter, sauces, and dash of salt; stir until blended. Cut slits in sides of steak and insert slivers of garlic. Cover one side of steak with the paste and broil under a very hot broiler until well browned. Turn and cover other side of steak with paste and brown under broiler. Serve at once. Serves 2.

Theodores, which was at 2 E. 56th, was known for their Beignet Souffle:

Place 1/4 of a pound of butter and 2 tablespoons of water in a casserole. Melt and add all at once 1/4 of a pound of flour which has been sifted with 1/8 teaspoon of salt and stir together. Add 5 eggs, one at a time. Stir until smooth and add 1/4 teaspoon of vanilla and 2 teaspoons of sugar. Drop from teaspoon into hot fat and fry about 4 minutes, or until done. Serve with apricot sauce. Makes enough dessert fritters to serve 4 to 6.