--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1J00002Date: 01/12/97 From: IAN HOARE Time: 09:17pm \/To: ALL (Read 5 times) Subj: New England recipes (CR) Hello All I remembered that Robert Carrier (a Canadian chef, who lives in the UK, and was something of a celebrity when his books came out in 1963!) spoke enthusiatically about New England cuisine. So here are a few of his recipes gathered together. If you find them OTT, it's true that's one of his characteristics. He was writing less than 20 years after the end of the war, which was the time when English cooking reached its nadir. Elisabeth David's books had appeared during the 50s, and sugested that one could contemplate enjoying food, and even use wine or cream in it without promptly receiving retribution from some joyless god. Robert Carrier's books followed up on this, taking everything just that little bit over the top! He was a bit like that himself too, as a personality. Nevertheless, I find his rather naive hedonism a relief from our somewhat colourless cooks nowadays. MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Boston Baked Beans (Robert Carrier) Categories: Side dish, Vegetables, Meats, American Yield: 8 Servings 1 1/2 lb Small white / navy beans ** 1 lb Salt pork or fat bacon 2 Onions; finely chopped 2 ts English mustard powder Salt Freshly ground black pepper 4 tb Dark molasses 4 tb Demerara sugar 20 fl Boiling bean water 4 tb Tomato ketchup 2 tb Bacon fat MMMMM---------------------OPT ACCOMPANIMENTS-------------------------- Sauteed onion rings Cooked sausages Cooked frankfurters NB ** Small haricot beans or coco beans (Europe) Soak the beans overnight in copious cold water. Drain, cover again with fresh water, bring to the boil and allow to simmer on a low heat for about 1 hour, or until the skins of the beans burst when blown upon. Drain again, saving the cooking liquid. Scalt the salt pork quickly; drain and cut slashes in the rind with a sharp knife. Cut pork in two pieces; place one piece in the bottom of a large casserole; add beans and bury remainder of salt pork in the beans so that the rind just shows. Mix onions, mustard, salt, pepper, treacle/molasses and sugar with the measured amount of bean water and bring to a boil. Pour this mixture over the beans, to cover. If necessary add more boiling bean cooking liquid or water. Place lid on casserole and bake in a very slow oven, 275F to 300F (135-150C) for 6 hours or more. From time to time add more boiling water, so that the beans are kept covered and moist. One hour before serving; stir tomato ketchup into beans; drip the hot melted bacon fat over them and cook uncovered for the further hour, to colour beans and brown pork. Af desired add optional accompaniments just before serving. Recipe "The Robert Carrier Cookbook". MMed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1J00003Date: 01/12/97 From: IAN HOARE Time: 09:18pm \/To: ALL (Read 5 times) Subj: New England 2&3 (CR) Hello All === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: New England Fish Balls (Robert Carrier) Categories: Main dish, Fish, American Yield: 4 Servings 3/4 lb Cooked salt cod; flaked ** 1 tb Onion; grated 4 tb Milk Freshly ground black pepper 3/4 lb Cooked potatoes; mashed ** 2 Eggs Flour Butter or vegetable oil Tomato sauce (home made) NB ** Weighed after preparation. Soak cod overnight (or longer if possible) in a bowl under gently running water. Drain and place ina saucepan; cover with cold water and bring slowly to the boil. Drain, and return to the saucepan; cover with cold water and bring to the boil again. Remove from the heat and allow to steep in hot water for 10 minutes. Drain, remove skin and bones and flake. Boil potatoes (peeled or not). When soft (peel &), mash them. Use equal weights of fish and potatoes. Combine grated onion, milk, pepper, cod and potatoes. Bind with raw egg. If mixture is too dry, add a little more milk. Shape into small balls, flour them and brown on both sides in a little hot butter or oil, or a mixture. Serve with French or Italian Tomato Sauce. Recipe "The Robert Carrier Cookbook" MMed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: New England Boiled Dinner (Robert Carrier) Categories: Main dish, Beef, Polish, Pork, Vegetables Yield: 10 Servings 5 lb Corned Beef brisket 1 lb Salt pork 2 Bay leaves 6 Peppercorns 1 Boiling fowl 6 lg Carrots; scraped 6 md Onions; peeled 6 lg Potatoes; peeled 2 md Turnips; peeled & quartered 1 md Head cabbage; quartered MMMMM-----------------------ACCOMPANIMENTS---------------------------- 2 md Cooked beetroot; quartered Horseradish sauce Pickles "New England, the group of Eastern States that formed the Federal Union - with New York, Pennsylvania and Virginia = has given us many great dishes: Clam chowder, Saturday night suppers of Boston baked beans - best with its traditional partner, steamed Boston brown bread, deep fried codfish cakes; grilled Maine lobsters with drawn butter, the fabulous outdoor feast that is the New England clam bake, but best of all, in my estimation, is the New England boiled dinner. There is no misnomer here, for this is indeed a complete meal, a transatlantic echo of the great country dish that has found its way into the cuisine of every great nation - the hot pot of cock and beef of old England, the pot-au-feu royale of France, the olla podrida of Spain and the bollito misto of Italy. "The New England boiled dinner is an earthy concoction of corned brisket of beef, plump boiling fowl and fat salt pork, simmered until fork tender with a quartered cabbage, carrots turnips, onions and potatoes and served with boiled beetroot, horseradish sauce and pickles. To make this country dish, ask your butcher to 'corn' or 'salt' a brisket of beef in brine and saltpetre for seven days. Silverside too makes for very good eating. R.C." Wipe corned beef with a damp cloth; tie itno shape and put into a large stockpot or heavy-bottomed saucepan. Add enough cold water to cover and bring to the boil. Drain and rinse beef. Repeat this operation. Cover brisket with boiling water; add salt pork, bay leaves and peppercorns, cover and simmer over low heat for 3 to 4 hours, or until meat is tender, adding chicken after the first hour. Cool slightly; skim excess fat and add carrots, onions, potatoes and turnips. Cook for about 20 minutes, then add cabbage wedges; cook until cabbage and vegetables are tender but still crisp. Serve the beef (and chicken? IMH) on a platter garnished with vegetables and with cooked beetroot. Accompany with horseradish sauce and pickles. Recipe and preamble "Great Dishes of the World" - Robert Carrier MMed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1J00004Date: 01/12/97 From: IAN HOARE Time: 09:19pm \/To: ALL (Read 5 times) Subj: New England 4&5 (CR) Hello All! And here are the last two. (The Clam soup doesn't claim to be from N.E. RC talks at length about canned clams, saying they are a very good substitute for the real thing, by the way. === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Easy New England Clam Chowder (Robert Carrier) Categories: Starters, Soups, Shell, Vegetables, American Yield: 4 Servings 2 cn Minced clams (6.5 oz ea) 1 cn Clam juice (small) 1 lg Potato; diced 1/4 lb Salt pork -=OR=- 1/4 lb Unsmoked slab bacon 1 tb Buter 1/2 Spanish onion; fine chopped 1 Bay leaf 10 fl Milk 10 fl Cream Beurre manie; made with ** 1 tb Butter; -=WORKED WITH=- 1 tb Flour Salt Freshly ground black pepper ** Beurre mani consists of equal weights of ordinary flour and butter worked together to a smooth paste. Peel and dice potato; put into a saucepan and cover with cold water; bring slowly to a boil. Drain. Dice salt pork or green bacon. Put diced meat in a small saucepan; cover with cold water and bring slowly to a boil. Drain and saut in 1 tb butter until golden. Add onion and saut until onion is transparent. Add parboiled potato, bay leaf and clam juice, and bring to a boil. Reduce heat and simmer for 15 minutes. Add minced clams, milk, cream, bring to a boil and whisk in the beurre mani in tiny bits, a little at a time until thickened to your liking. Season to taste and simmer 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: James Beard's Clam Soup Categories: Starters, Soups, Shell, Dairy, American Yield: 4 Servings 14 oz Whole clams, in juice; cans 10 fl Double cream; heavy cream 2 tb Butter Salt Freshly ground black pepper Paprika In a blender, blend whole clams in juice until the mixture is thick. Pour it into the top of a double saucepan. Add double cream and butter, and season to taste with salt and freshly ground black pepper. Heat the soup to boiling point over hot water, and serve it with a dash of paprika. Serves 4-6 Recipe "The Robert Carrier Cookbook" MMEd IMH c/o Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1J00005Date: 01/12/97 From: IAN HOARE Time: 09:19pm \/To: ALL (Read 5 times) Subj: Some Ken Hom Starters (CR) Hello All! Sunday is a day of relaxation and recreation, so after relaxing over a hot kango hammer, stripping off the plaster and rendering in the stairwell and sharpening the cold chisels afterwards, I decided to exercise my fingers in typing in a few recipes from my new Ken Hom book. There are a number of variations on a theme, but they look good and interesting. Here's the first one. === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Thai Crispy Prawn-Coconut Treats Categories: Starters, Shell, Pork, Thai, Pasta Yield: 4 Servings MMMMM---------------------TO ASSEMBLE & COOK-------------------------- 250 g Wonton skins 600 ml Oil for deep frying MMMMM--------------------------FILLING------------------------------- 350 g Raw prawns; peeled 100 g Pork; minced 1 ts Salt 1/2 ts Freshly ground black pepper 4 tb Spring onions; fine chopped 3 tb Dessicated coconut 2 ts Light soy sauce 2 tb Oyster sauce 1 1/2 tb Orange zest; finely chopped 1 ts Madras curry paste * 1 ts Sugar NB * I suspect that Matsaman Thai Curry paste would be more authentic IH. "Here is a simple Thai appetizer which would be quite Chinese but for the added twist of cocnut and curry paste. These touches turn the dish into a wonderful party treat or a splendid opener for any dinner. The filling can be made in advance, but the actual stuffing should be done at the last moment otherwise the pasta will become soggy. These treats should not be frozen. K.H." Coarsely mince the prawns and put them with the pork in a large bowl, add the salt and pepper and mix well, either by kneading with your hand, or by stirring with a wooden spoon. Add the rest of the filling ingredients and stir them well into the prawn & pork mixture. Wrap the bowl with cling film and chill it for at least 20 minutes. When you are ready to stuff the parcels, put 1 tb of the filling in the centre of the first wonton skin. Dampen the edges with a little water and bring up the sides of the skin around the filling. Pinch the edges together at the top so that the wonton is sealed; it should look like a small filled bag. (Heat a deep fat fryer to very hot or:- IMH) Heat a wok or large frying pan over high heat until it is hot. Add the oil and when it is very hot and slightly smoking, add a handful of wontons and deep-fry for 3 minutes until golden and crispy. If the oil gets too hot, turn down the heat slightly. Drain the wontons well on kitchen paper. Continue to fry the wontons until they are all cooked. Recipe "Ken Hom's Hot Wok" book MMed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1J00006Date: 01/12/97 From: IAN HOARE Time: 09:20pm \/To: ALL (Read 5 times) Subj: Ken Hom 2 (CR) Hello All! This looks VERY doubtful! Who's going to be the first to dare it and report back? === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Savoury stuffed Orange Slices Categories: Starters, Pork, Fruits, Chinese Yield: 4 Servings 100 g Pork; minced 2 ts Light soy sauce 1 ts Rice wine or dry sherry 1/2 ts Sesame oil 4 lg Oranges 1 tb Groundnut oil 25 g Sugar 50 g Peanuts; roasted & crushed 1/2 ts Salt 1 pn Freshly ground black pepper Fresh cilantro leaves "I like to begin a dinner party with something elegant and unusual that delights the eye and gets the conversation started. At the same time I want something that is fairly easy to make which will allow me to spend time with my guests. These orange slices certainly fulfil that need. They are light and refreshing with a unique bite. You can assemble them at least an hour before serving. K.H." Combine the pork with the soy sauce, rice wine or sherry and sesame oil. Peel the oranges and, with a small sharp knife, slice them horizontally into 5mm thick pieces. Heat a wok or large frying pan over high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the pork and stir -fry for 4 minutes or until it is cooked through. Drain any fat off the pork, then return it to the wok. Add the sugar and continue to stir-fry for three minutes or until the mixture begins to dry out. Then add the roasted, crushed peanuts and continue to stir fry for another 2 minutes. Transfer the pork mixture to a bowl, season with salt & pepper, mix well and allow the mixture to cool. When the mixture has cooled, place a coriander leaf on each slice. Fill each slice with 2 teaspoons of the pork, then fold it over. Continue to fill them until you have used up all the mixture. Arrange on a serving dish. Recipe "Ken Hom's Hot Wok" book. MMEd IMH c/o Georges' Home BBS 2:323/4.4 MMMMM All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1J00007Date: 01/12/97 From: IAN HOARE Time: 09:20pm \/To: ALL (Read 5 times) Subj: Ken Hom 3 (CR) Hello All! === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Crispy Beggar's Purses Categories: Starters, Pasta, Chinese, Shell, Pork Yield: 6 Servings