|
CONTENTS:
SACHETS
CUCUMBER SALAD
HOMEMADE OLIVE TAPENADE
PANINI (Italian sandwich)
VEGETARIAN MUFFALETTA (another Italian sandwich)
NJERA (Ethiopian flat bread)
FON (Chinese fried rice)
MOO GOO CHION FON (mushroom fried rice):
Hello, and welcome back to the Hi arbor, which is lime green
today with new leaves. I hope each of you will find something here that you like. If you have information, recipes or suggestions please write to me at
HiArborNews@aol.com. The next issue of this newsletter will go out on June 17, 2004. The Hi Arbor web address is
www.hiarbor.org, and my sister, Lucia, hopes to have the first Hi Arbor cookbook ready for sale soon.
Take care and have a wonderful Memorial Day holiday.
Roxanne
SACHETS:
Bigelow's Constant Comment tea smells so good I use the tea bags as sachets.
Here
is an easy summer salad I made with veggies a friend gave me.
It's very good, but simple and open to changes according to individual tastes. For example, cider vinegar can be used instead of wine vinegar, or other vegetables added.
CUCUMBER SALAD
1 1/2 cup cucumbers thinly sliced
1 1/2 cup tomatoes, chopped
3 tablespoons sugar
1/2 cup red wine or cider vinegar
1/2 cup water
1 teaspoon dillweed
1/2 small green pepper, chopped
Put vegetables in a glass bowl, then combine the remaining ingredients and pour over the vegetables. Stir to mix. Chill for several hours or overnight.
TAPENADE:
"Tapenade is a rich olive spread
popular in the Mediterranean."
--About.com
HOMEMADE OLIVE TAPENADE
20 pitted Kalamata olives,
coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
1/2 tsp anchovy
paste (optional)
Fresh cracked black pepper
Mix well.
Refrigerate and use within two weeks. Use as a spread for
sandwiches like panini and muffaletta or as a condiment.
Credits:
Recipe from: "The New American Cheese" by Laura Werlin (Stewart,
Tabori & Chang)
http://homecooking.about.com/library/archive/blcon106.htm
A more familiar idea may be pressing a sandwich in a waffle iron. The panini has its own device for a heat press. I think I've also seen wire sandwich holders for putting the sandwiches on an outdoor grill. I'm not sure.
PANINI
Servings Makes 2 panini sandwiches.
Description:
A sample panini recipe from Panini, Bruschetta, Crostini: Sandwiches, Italian Style, by Viana La Place.
"A classic southern Italian salad called caprese combines fresh white mozzarella, sliced tomatoes, and basil. Here, the same ingredients bring the feeling of summer in Italy to a panino. An added touch is a sprinkling of aromatic dried oregano, an herb at home in the sun-baked Italian south...I like to grill the inside of the bread lightly, which keeps the panini crisp."
Ingredients:
1 large ball fresh mozzarella, about 1/2 pound
2 large rolls, round or baguette-shaped
extra-virgin olive oil
2 medium tomatoes, ripe but firm, cored and sliced
salt and freshly-ground black pepper to taste
dried Mediterranean oregano, such as Greek oregano
8 basil leaves
Minimum-required Tools
Also:
panini grill or broiler
bread knife
clean linens to dry mozzarella
Cut the mozzarella in slices and place on folded clean tea towels.
Meanwhile, slice the rolls in half horizontally. Place bread
cut-side down on a grill or cut-side up under a hot broiler, until lightly toasted. Drizzle both sides
of the bread with olive oil. Arrange tomatoes on bottom halves of rolls. Season with salt and pepper, a sprinkling of oregano, and a drizzle of olive oil. Arrange the mozzarella on top of the tomatoes. Season again with salt, pepper, oregano, and olive oil. Top with the whole basil leaves. Cover with the top halves of the rolls.
http://www.creativekitchenonline.com/story/waffles/recipes/panini/
VEGETARIAN MUFFALETTA
Serves 8
1 large round Italian loaf of bread (10")
Filling:
Use as many of the ingredients as you a) like and b) can fit into your sandwich!
1 eggplant, about 1 lb. cut into 1/2 inch slices and
broiled Hommus
1 sweet red pepper, roasted, peeled, cut into chunks
1 sweet yellow pepper, roasted, peeled, cut into chunks
1 bunch fresh arugula, bitter greens, or cress
thinly sliced onion
thinly sliced avocado
two broad slices of Havarti or Edam (optional)
broiled zucchini slices
chopped black Kalamata olives
thinly sliced
Roma tomatoes
1/3 cup pesto sauce
Cut top off of bread and scoop out some of the insides (save for croutons or bread crumbs). Layer ingredients thinly, starting with hommus on the bottom, ending with pesto sauce on the top. Add top of bread and wrap tightly. Let sit 2 hours or more. Cut into wedges and serve.
http://www.recipecottage.com/sandwiches/pan-bagna03.html
The web address below is for a website that has Ethiopian vegetarian recipes. There is a second Injera recipe there that uses yeast.
INJERA (Ethiopian flat bread)
Servings 8
A second recipe at the website below is longer and uses yeast
"Here is an alternative to the _Sundays At Moosewood_ recipe for injera. It's quicker and much less complicated."
4 c Self-rising flour
1 c Whole wheat flour
1 tsp Baking powder
2 c Club soda
Combine flours and baking powder in a bowl. Add club soda plus about 4 cups water. Mix into a smooth, fairly thin batter. Heat a large, non-stick skillet. When a drop of water bounces on the pan's surface, dip enough batter from the bowl tocover the bottom of the skillet, and pour it in quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat.
When the moisture has evaporated and small holes appear on the surface, remove the injera. It should be cooken only on one side, and not too browned. If your first one is a little pasty and undercooked, you may need to cook a little longer or to make the next one thinner. But, as with French crepes, be careful not to cook them too long, or you'll have a crisp bread that may be tasty but won't fold around bits of stew. Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.
http://www.interlog.com/~john13/recipes/ethiopia.htm
FON:
"My favorite dishes from east asian restaurants involve rice noodles. In addition to Vietnamese noodle dishes, there is Chow Fun (or sometimes Fon) from Chinese restaurants. If you go to a Asian grocery store you can sometimes find fresh made Fon noodles. They are sold as one big sheet that has been folded into a 4"x6" bundle, so potentially you could unfold it and cook it as a single square yard sheet of noodle, but generally it is cut into strips about 1.5" by 4". They are also a relatively thick noodle about an 1/8" thick which lets turn into these slightly chewy melt in your mouth pieces of heaven when added to stir fry.
"Rice noodles absorb flavor much better than wheat pasta. So they really take on the character of whatever they are added to."
Posting No. 17 at website below:
(scroll down - postings are not in numerical order)
http://www.plastic.com/article.html;sid=02/05/16/20333735
MOO GOO GHION FON (MUSHROOM FRIED RICE)
Ready in: 30-60 minutes
Difficulty: 3
(1=easiest :: hardest=5)
4 cups boiled rice, cold
1 medium onion, chopped
1 cup sliced mushrooms
1/4 cup dried mushrooms (optional)
2 tablespoons scallions or green onions
2 tablespoons soy sauce
1/2 teaspoon salt or to taste
2 tablespoons chopped parsley
2 tablespoons sesame or olive oil
Wash and soak dried mushrooms, if used, in hot water for 1/2 hour. Heat oil and stir-fry onions, mushrooms, and scallions. Shred soaked mushrooms, which have been drained (if used) and add. Add rice and stir until thoroughly heated. Add soy sauce. When all is heated, serve topped with parsley.
Submitted by:
rec food recipes Cindy
http://www.cdkitchen.com/recipes/recs/479/Moo_Goo_Chon_Fon_Mushroom_Fried_Rice46862.shtml
The End
|