Babette's Feast
Mags sent me a chain email titled, "recipes are nice." I included it below in case you want to send me some recipes for me to share or if you want to start this yourself.
(1) random person's email (in my case, someone Maggie knows)
(2) Maggie's email address
Please send a recipe to the person whose name is listed in the #1 position above (even if you don't know them).
It should be something quick and easy, without rare ingredients. Actually, the best is the one you know in your head, and can type out and send right now.
Then, copy this letter into a new email and move my name to the #1 position and put your name in the #2 position. Only your name and mine should appear in this list when you send out your email . Send this email out to 10 people you know.
You should receive 36 recipes. It is fun to see where these recipes come from! Seldom does anyone drop out because we can all use new recipes. The turn around is fast because only 2 names are on the list. The idea is that you send around a bunch of recipes around.
*****
I received a bunch of recipes already so I thought I would share them all.
This is what I sent to the person on my list.
Vegetable Fritter
ingredients:
15 very small potatoes
4 small turnips
10 mini white beets
1.5 leeks
4 eggs
about a cup of flour
salt and pepper to taste
optional: handful or more of cooked shrimp (I used Ikea's frozen shrimp, pre-cooked)
butter or vegetable oil
This recipe was invented today. We get a batch of veggies every week from our CSA, and sometimes can't figure out what to do with the stuff. The above vegetables are what we happened to have. You can use any vegetables you want basically for this and any amount, adjusting the batter just so that there's enough eggs to bind everything together.
Shred all vegetables to shoestring size. (You can opt to use a food processor which would make it super fast.) Mix flour, eggs, salt, pepper, and shrimp in a bowl . Heat up frying pan on medium. Use a 1/4 in" stick of butter or some oil to lightly coat pan for every batch you cook. Scoop some batter out in big clumps (each clump will be a fritter). Flatten each clump with spatula. Fry until lightly brown, flip, repeat. Serve on plate.
Ours ended up tasting a bit like okonomiyaki and Korean seafood pancake. You can put more seafood in or leave it out all together to make this vegetarian. I ate 10 for dinner!
From Billy:
(1) 4-lbs pork roast, at room temperature (very important)
brown sugar
kosher salt
fresh ground pepper
olive oil
1-lb of small onions
3-lbs of potatoes, coursely diced to about 1-in cubes (to cook evenly)
4 cloves of garlic, finely minced
butter
2 cans (I think they're 15.5 oz or so. Maybe 14.5) of chicken broth
1/4c all purpose flour
Allow the roast to sit in a brine (I used equal parts salt/brown sugar/water) for at least 2 hours (I did it overnight). Preheat oven to 325F. Add olive oil to roasting pan. Season roast with salt and pepper. Pop in oven for 90 minutes. You can probably begin the next step about 1/2 hour into the roast. In a large saucepan, say 4 quart? (I used a dutch oven), add oil, onions and garlic. When onions become translucent, add chicken broth and potatoes. Bring to boil, then simmer. When roast is done, place roast in with potatoes and continue to simmer. The fat from the roasting pan is used to make gravy. Place the fat over med high heat and add flour. (I used a cast iron pan to roast so I just moved the pan directly over to the stove top) and wisk until smooth. If lumpy or not enough fat, add butter. When smooth, add ~2c water and allow to come to a boil. Don't stop wisking. When the gravy becomes consistent, you're done.
Remove roast and slice. If you had the roast sit in the brine overnight, it'll be substantially more tender and a bit more flavorful. Add potatoes and gravy. I like to drain the potatoes before serving. Otherwise it waterdowns the gravy.
From Mary:
moroccan harira (ramadan soup)
1 28-ounce can diced tomatoes
1.5 cups lentils
2 cups (15 ounce can) chick peas, drained
3 stalks celery
1/2 bunch parsley
1/2 bunch cilantro
3 tablespoons olive oil
1 onion
1.5 liters water
2 tablespoons paprika
1 tsp. turmeric
2 cubes bouillon (your choice of flavor, i use chicken)
salt and pepper to taste
about 3 cups water and 1 cup flour
if you can, soak the lentils in water for a few hours (if you can't it's okay, it just takes longer to cook)
liquefy tomatoes in blender, set aside.
chop celery, parsley, cilantro, and onion (i do it all in the food processor). sautee these four ingredients in olive oil until the kitchen smells like parsley and onions are soft. add tomatoes, chick peas, lentils, water, spices, and bouillon. bring to a boil and cook on med-high heat, covered, for 1.5-2 hrs, until lentils are soft, stirring occasionally as needed.
when lentils are fully cooked, blend about 3 cups water and 1 cup flour in blender. you are looking to make a thickener--about the consistency of heavy cream. add flour as needed until the right consistency.
slowly pour this into the soup, stirring constantly, until the soup is a nice orangey thick color. add salt and pepper to taste. delicious and healthy!!
From Megan:
Yo mamma's white trash! (yes, she wrote that - she crazy!)
1 - 10 0z. mini pretzels
5 C - Cheerios
5 C - Crispix cereal
2 C - salted peanuts
1 lb. M&M's ( in seasonal colors)
1 C- raisins (optional)
Mix above ingredients together in LARGE pot
2 - 12 oz. pkgs. Nestles white chips
3 T. veg. oil
Melt chips and oil, pour over mixed dry ingredients. Mix well. Spread out on waxed paper until dry. Break apart. ENJOY!
From Kate:
This is my new favourite recipe. Its really good with Spinach, but you can also make it with swiss chard or any leafy green vegetable.
2 knob butter
2 tablespoon oil
1/4 cup pine nuts
2 cloves garlic finely chopped
1/3 cup raisins
2 slices bread (for croutons if desired)
4 cups spinach
Salt and pepper to taste
1. Pour boiling water over the raisins (enough to cover) and allow to soak for 10 minutes, then drain.
2. Rub the bread with garlic and then cut into cubes fry in 1T oil + 1T butter until toasted and crisp, set aside.
3. Wipe out the pan and add the pine nuts and allow to toast until slightly coloured, add the remaining butter and oil and the garlic. Saute 2-3 minutes.
4. Add the spinach mix to coat the leaves in the oil. Cover until just wilted about 2 mins (cook longer at this stage if using swiss chard or other leafy greens)
5. Add the raisins, salt and pepper and stir through to incorporate all the ingredients.
6. Serve immediately and top with the croutons for a bit of crunch!
From Maria:
Sarah's yummy turkey and lettuce wraps....Enjoy!
INGREDIENTS:
Small Package of Ground Turkey
1 head Romaine
3 Tbs Soy Sauce
1 Tbs Vinegar
2 Tbs White wine
2 Tbs Sugar
1 tsp hot sauce
1 package Cellophane noodles
1 cup chicken broth
(sesame oil to saute)
(diced ingredients)
1/2 Yellow Pepper
1/2 Orange Pepper
1/2 Green Pepper
1/2 can bamboo shoots
1/2 can water chestnuts
1/3 White Onion
4 scallions
1" piece fresh ginger
2 cloves fresh garlic
Saute Onion/Garlic/Ginger/Scallion in sesame oil. Add pepper and turkey.
When turkey starts to brown, add sauces and sugar. Add bamboo shoots and chestnuts.
Cook 10 Minutes.
Boil Chicken broth. Add noodles, cut in 3" pieces with scissors. Once all liquid is absorbed, pour into turkey mixture.
Serve on Romaine leaves. Happiness!
From Sarah:
Bangkok Noodles
1/3 c Vegetable broth
1/4 c Coconut milk
2 tbsp Soy sauce
2 1/2 tsp Curry powder
1/4 c chopped scallions
1/2 tsp black pepper
2 tsp chopped fresh garlic
1 tbsp chopped fresh ginger
1 small jalepeno diced
4 oz Firm tofu drained and cut into small pieces
2 c fresh spinach
6 oz Rice vermicelli (soaked in warm water for 20 min)
In small bowl, mix together broth, coconut milk, soy sauce, curry
powder, green onions and black pepper. Set aside.
In frypan, sautee garlic, ginger, and jalapeno in oil for 1 min and add
tofu. Stirfry for a few minutes until tofu starts to lightly color. Add
broth mixture, and bring to a simmer. Add spinach and noodles and heat
through so spinach wilts.
If you want to go for a non-veg option, use chicken broth and diced
chicken instead of veg broth and tofu.
*****
And if you're not in the mood to cook, you should watch it being made. Last night I watched Babette's Feast, a great Danish film about an elaborate French meal. Ahh, good thing I already had a good dinner before I watched it, otherwise I would have had to grab onto my growling stomach!
Happy cooking and eating!
(1) random person's email (in my case, someone Maggie knows)
(2) Maggie's email address
Please send a recipe to the person whose name is listed in the #1 position above (even if you don't know them).
It should be something quick and easy, without rare ingredients. Actually, the best is the one you know in your head, and can type out and send right now.
Then, copy this letter into a new email and move my name to the #1 position and put your name in the #2 position. Only your name and mine should appear in this list when you send out your email . Send this email out to 10 people you know.
You should receive 36 recipes. It is fun to see where these recipes come from! Seldom does anyone drop out because we can all use new recipes. The turn around is fast because only 2 names are on the list. The idea is that you send around a bunch of recipes around.
*****
I received a bunch of recipes already so I thought I would share them all.
This is what I sent to the person on my list.
Vegetable Fritter
ingredients:
15 very small potatoes
4 small turnips
10 mini white beets
1.5 leeks
4 eggs
about a cup of flour
salt and pepper to taste
optional: handful or more of cooked shrimp (I used Ikea's frozen shrimp, pre-cooked)
butter or vegetable oil
This recipe was invented today. We get a batch of veggies every week from our CSA, and sometimes can't figure out what to do with the stuff. The above vegetables are what we happened to have. You can use any vegetables you want basically for this and any amount, adjusting the batter just so that there's enough eggs to bind everything together.
Shred all vegetables to shoestring size. (You can opt to use a food processor which would make it super fast.) Mix flour, eggs, salt, pepper, and shrimp in a bowl . Heat up frying pan on medium. Use a 1/4 in" stick of butter or some oil to lightly coat pan for every batch you cook. Scoop some batter out in big clumps (each clump will be a fritter). Flatten each clump with spatula. Fry until lightly brown, flip, repeat. Serve on plate.
Ours ended up tasting a bit like okonomiyaki and Korean seafood pancake. You can put more seafood in or leave it out all together to make this vegetarian. I ate 10 for dinner!
From Billy:
(1) 4-lbs pork roast, at room temperature (very important)
brown sugar
kosher salt
fresh ground pepper
olive oil
1-lb of small onions
3-lbs of potatoes, coursely diced to about 1-in cubes (to cook evenly)
4 cloves of garlic, finely minced
butter
2 cans (I think they're 15.5 oz or so. Maybe 14.5) of chicken broth
1/4c all purpose flour
Allow the roast to sit in a brine (I used equal parts salt/brown sugar/water) for at least 2 hours (I did it overnight). Preheat oven to 325F. Add olive oil to roasting pan. Season roast with salt and pepper. Pop in oven for 90 minutes. You can probably begin the next step about 1/2 hour into the roast. In a large saucepan, say 4 quart? (I used a dutch oven), add oil, onions and garlic. When onions become translucent, add chicken broth and potatoes. Bring to boil, then simmer. When roast is done, place roast in with potatoes and continue to simmer. The fat from the roasting pan is used to make gravy. Place the fat over med high heat and add flour. (I used a cast iron pan to roast so I just moved the pan directly over to the stove top) and wisk until smooth. If lumpy or not enough fat, add butter. When smooth, add ~2c water and allow to come to a boil. Don't stop wisking. When the gravy becomes consistent, you're done.
Remove roast and slice. If you had the roast sit in the brine overnight, it'll be substantially more tender and a bit more flavorful. Add potatoes and gravy. I like to drain the potatoes before serving. Otherwise it waterdowns the gravy.
From Mary:
moroccan harira (ramadan soup)
1 28-ounce can diced tomatoes
1.5 cups lentils
2 cups (15 ounce can) chick peas, drained
3 stalks celery
1/2 bunch parsley
1/2 bunch cilantro
3 tablespoons olive oil
1 onion
1.5 liters water
2 tablespoons paprika
1 tsp. turmeric
2 cubes bouillon (your choice of flavor, i use chicken)
salt and pepper to taste
about 3 cups water and 1 cup flour
if you can, soak the lentils in water for a few hours (if you can't it's okay, it just takes longer to cook)
liquefy tomatoes in blender, set aside.
chop celery, parsley, cilantro, and onion (i do it all in the food processor). sautee these four ingredients in olive oil until the kitchen smells like parsley and onions are soft. add tomatoes, chick peas, lentils, water, spices, and bouillon. bring to a boil and cook on med-high heat, covered, for 1.5-2 hrs, until lentils are soft, stirring occasionally as needed.
when lentils are fully cooked, blend about 3 cups water and 1 cup flour in blender. you are looking to make a thickener--about the consistency of heavy cream. add flour as needed until the right consistency.
slowly pour this into the soup, stirring constantly, until the soup is a nice orangey thick color. add salt and pepper to taste. delicious and healthy!!
From Megan:
Yo mamma's white trash! (yes, she wrote that - she crazy!)
1 - 10 0z. mini pretzels
5 C - Cheerios
5 C - Crispix cereal
2 C - salted peanuts
1 lb. M&M's ( in seasonal colors)
1 C- raisins (optional)
Mix above ingredients together in LARGE pot
2 - 12 oz. pkgs. Nestles white chips
3 T. veg. oil
Melt chips and oil, pour over mixed dry ingredients. Mix well. Spread out on waxed paper until dry. Break apart. ENJOY!
From Kate:
This is my new favourite recipe. Its really good with Spinach, but you can also make it with swiss chard or any leafy green vegetable.
2 knob butter
2 tablespoon oil
1/4 cup pine nuts
2 cloves garlic finely chopped
1/3 cup raisins
2 slices bread (for croutons if desired)
4 cups spinach
Salt and pepper to taste
1. Pour boiling water over the raisins (enough to cover) and allow to soak for 10 minutes, then drain.
2. Rub the bread with garlic and then cut into cubes fry in 1T oil + 1T butter until toasted and crisp, set aside.
3. Wipe out the pan and add the pine nuts and allow to toast until slightly coloured, add the remaining butter and oil and the garlic. Saute 2-3 minutes.
4. Add the spinach mix to coat the leaves in the oil. Cover until just wilted about 2 mins (cook longer at this stage if using swiss chard or other leafy greens)
5. Add the raisins, salt and pepper and stir through to incorporate all the ingredients.
6. Serve immediately and top with the croutons for a bit of crunch!
From Maria:
Sarah's yummy turkey and lettuce wraps....Enjoy!
INGREDIENTS:
Small Package of Ground Turkey
1 head Romaine
3 Tbs Soy Sauce
1 Tbs Vinegar
2 Tbs White wine
2 Tbs Sugar
1 tsp hot sauce
1 package Cellophane noodles
1 cup chicken broth
(sesame oil to saute)
(diced ingredients)
1/2 Yellow Pepper
1/2 Orange Pepper
1/2 Green Pepper
1/2 can bamboo shoots
1/2 can water chestnuts
1/3 White Onion
4 scallions
1" piece fresh ginger
2 cloves fresh garlic
Saute Onion/Garlic/Ginger/Scallion in sesame oil. Add pepper and turkey.
When turkey starts to brown, add sauces and sugar. Add bamboo shoots and chestnuts.
Cook 10 Minutes.
Boil Chicken broth. Add noodles, cut in 3" pieces with scissors. Once all liquid is absorbed, pour into turkey mixture.
Serve on Romaine leaves. Happiness!
From Sarah:
Bangkok Noodles
1/3 c Vegetable broth
1/4 c Coconut milk
2 tbsp Soy sauce
2 1/2 tsp Curry powder
1/4 c chopped scallions
1/2 tsp black pepper
2 tsp chopped fresh garlic
1 tbsp chopped fresh ginger
1 small jalepeno diced
4 oz Firm tofu drained and cut into small pieces
2 c fresh spinach
6 oz Rice vermicelli (soaked in warm water for 20 min)
In small bowl, mix together broth, coconut milk, soy sauce, curry
powder, green onions and black pepper. Set aside.
In frypan, sautee garlic, ginger, and jalapeno in oil for 1 min and add
tofu. Stirfry for a few minutes until tofu starts to lightly color. Add
broth mixture, and bring to a simmer. Add spinach and noodles and heat
through so spinach wilts.
If you want to go for a non-veg option, use chicken broth and diced
chicken instead of veg broth and tofu.
*****
And if you're not in the mood to cook, you should watch it being made. Last night I watched Babette's Feast, a great Danish film about an elaborate French meal. Ahh, good thing I already had a good dinner before I watched it, otherwise I would have had to grab onto my growling stomach!
Happy cooking and eating!
posted by Rona Chang at
Sunday, November 09, 2008
2 Comments:
You got so many recipes! I only received 4. :(
Now you have more!
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