Chicken & Spinach Veloute
Today's Gourmet 4c unsalted chicken stock 1c water 3/4tsp salt 1/4tsp freshly ground black pepper 6tbsp instant Cream of Wheat 6oz spinach, stems removed and washed 1/3c heavy cream Bring the stock, water, salt and pepper to a boil in a stainless steel saucepan. Add the Cream of Wheat, mix well, bring back to the boil and cook gently for 3 minutes. Cut the washed spinach very coarsely and add it to the pan. Bring back to the boil and boil for 2 minutes. Stir in the cream and serve immediately. 4 servings
Oatmeal Leek Soup
Todays Gourmet 1 small leek 3 1/2 c whole milk 1/4tsp freshly ground black pepper 1/2tsp salt 1c quick-cooking oats Trim the leek, wash it well and mince, to make about 1 cup. In a saucepan, bring the leeks, milk, pepper and salt to a boil. Simmer for 2 minutes and then stir in the oats. Cook for about 2 minutes. Serve immediately, or keep warm in a double boiler over warm water. 4 servings
Tempura
ingredients: Koromo (batter) 1 Egg, beaten 1 c "cold" water 2 tb Dry white wine 1 c Flour Tentsuyu(dipping sauce) 1 tb Dashi no moto (fish stock) 1 c Water 2 tb Mirin(sweet rice wine) Or 1 tbs sugar 2 tb Sake (or dry white wine) 1/4 c Soy sauce Ginger root to taste Vegetables & fish: EX: carrots, onions, mushrooms, peppers, zucchini, snow pea, squash, eggplant etc. etc. "okra", shrimps, crab, scallops, squid, cod. etc. etc. Preparation: Before you begin here a few essential tips to remember: you'll need a deep thick wall pan (wok o.k.), filled with 1 inch of peanut oil preferred (Never lard or shortening), slice vegetables thin enough for even cooking, fry in small batches and never crowd, and have the temperature of the oil from 340 for vegetables or 360 degrees for fish. Cold water in batter is a must to keep the flour from being sticky. Do a trial try of frying so youUll know how long vegetables or fish need to cook. Author did not mention poultry but I surmise it would be cooked as the fish is. Vegetables and fish were the initial things cooked this way in the history of tempura due to their trade with the Portuguese and Dutch merchants. Make the batter: Beat egg with water. Mix in flour and whisk quickly. Set aside. Make the tempura dip: Boil the dashi no moto (this is a dried soup stock from fish or poultry usually contained in tea bag type of packing )in the water for 2 or 3 minutes. Turn off the heat and add all the remaining ingredients. Prepare the vegetables or fish but cutting into rings, strips, cubes etc. For fish, dredge in flour before dipping in batter. Vegetables are just dipped into the batter. Let excess batter drip off with either fish or vegetables. (Meanwhile you will have had the oil preheated in the pan to the right temperature for either fish or vegetables. Drop into oil by hand or use a tbs for vegetable cubes. Take the vegetables or fish out of the oil when slightly browned. Serve the tempura with the Tentsuyu dip along with rice. Place rice in a bowl, top with tempura and a few tbs. of the tentsuyu dip. Or serve tempura over Japanese noodles (soba). Note all Japanese ingredients may be found readily in most supermarkets or gourmet grocers today. Also, there are other variations in frying tempura; this is one basic historic method. Prior to using peanut oil, sesame seed oil was used mainly when tempura first became popular in Japan, over 400 years ago.
Potato salad recipe - herb & mustard
Ingredients: 3-5 lbs Red, Salad or Baking Potatoes 5 eggs 3 cups mayonnaise 2 Tblsp. Rosemary 2 Tblsp. Dijon Mustard Salt and Pepper to Taste Instructions: Put Potatoes (with skin on) in large pot, and fill with water. Add the magical ingredient, the Rosemary, and boil til potatoes are tender, and can be punctured easily with a fork. Set aside and allow to cool. Peel skin off the potatoes, slice into 1-2" cubes and place in a large mixing bowl. Boil eggs. When done, place pot in sink and run cold water into the pot to cool the eggs before peeling the shell off. Dice or shred with a grater(if you like them tiny). Add prepared eggs to the cubed potatoes. Add mayonnaise,mustard, salt and pepper. Mix til all ingredients are well blended. Add more salt and pepper to taste. * You may add grated carrots or celery, sliced olives,relish, for variety, but the basic recipe is what everyone raves about, "The Best Potato Salad I ever had!" Be prepared to answer questions on, "your special ingredient"- Rosemary "Sprinkle it in while you're boiling the potatoes". And nothing taste better than ,"good ole gourmet dijon mustard". This recipe will serve: 10 to 15 Potluckers! Also, an excellent dinner sidedish!
Winter Beets
For a festive look, spoon beets over a bed of gourmet mixed greens. INGREDIENTS 1/2 cup sugar 2 tablespoons all-purpose flour 1/2 cup vinegar 1/4 cup water 1/8 teaspoon salt 2 tablespoons butter or margarine 2 (15-ounce) cans sliced beets, drained INSTRUCTIONS Combine sugar and flour in a heavy saucepan; whisk in vinegar and 1/4 cup water. Bring to a boil over medium heat, and boil, whisking constantly, 1 minute or until thickened. Remove from heat; stir in salt and butter. Stir beets into sugar mixture, and cook over low heat 5 minutes or until thoroughly heated, stirring often. Serve immediately. Or let cool, and spoon beet mixture into an airtight container; chill 8 hours. YIELD: Makes 8 servings PREPARATION TIME: 5 min. COOKING TIME: Cook: 8 min.
