Text 2775, 126 rader
Skriven 2010-10-16 12:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Sugar in recipes
========================
-=> Quoting Carol Shenkenberger to Dave Drum <=-

 >  >       Title: Husband's Delight
 >  >   1 1/2 lb Ground beef                    universal
 >  >       2 ts Salt and pepper                universal
 >  >       1 tb Sugar - or sugar substitute    historical
 >  >      24 oz Tomato sauce w/onions          Italian
 >  >       4 oz Cream cheese; softened         ???
 >  >     1/2 pt Sour cream                     Russian
 >  >       8 oz Thin egg noodles; cooked,      German
 >  >            Parmesan cheese                Italian
 >  >            Grated sharp cheddar           British, Can-Am

 CS> I don't get it with the sugar added? Seems wrong.

Tomatoes used to be much more acidic than they are these days, so
old fashioned recipes called for sugar, but just a teaspoonful was
adequate back then.

 CS> Feels like paprika belongs there instead.

Yep. And maybe a dash of cayenne and a sprinkling of some sort of
green herbs too.

 CS> and some curry blend of a mild sort.

We already have enough countries represented here already! [g]

 DD> The recipe as given seems like it may have Italian origins.

It's a Can-Am hodge podge! Still, a tasty dish.
 
 DD> looking it over again - if one added some sliced mushrooms it
 DD> could be a cheesy sort of hamburger Stroganoff.

It also needs celery and onion, maybe garlic.

 CS> I'd want some mild curry in it for sure.  Yum!

No wonder you can't cook Italian! [g]

 CS> Right now, I'm looking at 2 large winter squash and 1 large acorn
 CS> squash.
               
Tis the season.
 
 CS> Might make a soup and a pie.

Last week Roslind made three pumpkin pies and a dozen tartlets for
Thanksgiving. I have four smaller squashes of different sorts in the
pantry as they are incredibly cheap in October.

There will be soups here too and at least one will turn into a
Caribbean style stew.

A real curry for you...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: PUMPKIN WITH ROASTED COCONUT
 Categories: Indian, Vegetables
      Yield: 4 servings
 
     20 g  Coconut- desiccated
    1/2 ts Mustard seeds; ground
      1 sm Butternut; 3cm cubes
    500 ml Water
     70 ml Coconut milk
    1/3 ts Salt
           TEMPERING SPICES:
      2 tb Coconut or veg oil
      2    SALTED CHILLIES
      1    Cinnamon sticks
    1/4 ts Fenugreek seeds
    1/4 ts Mustard seeds- brown
      1    Pandanus leaf
     10    Curry leaves OR
      2    Bay leaves
      1    Onions; chopped
      1    Garlic cloves; crushed
    225 g  Tomatoes ;chopped
           FOR THE SPICES:
    1/2 ts Turmeric- ground
      1    Chillies- green; sliced
    1/8 ts Paprika
  1 1/4 ts Salt
    1/8 ts Chilli powder
    1/2 ts Coriander- ground
    1/4 ts Cumin- ground
      8    Peppercorns
 
  Most Sri Lankan kitchens have a jar of salted chillies always at
  hand, ready to be broken and stirred into curries. Dissolve 20g
  salt in 500 ml of water, then soak the chillies, for as little as
  an hour or up to a few days.
  
  For the recipe, lightly brown the coconut and ground mustard seeds
  on medium heat; about 30 seconds; taking care not to burn. Set
  aside. Grind into a paste using a mortar and pestle.
  
  For tempering spices, heat the oil in a large pan over medium heat
  and add the salted chillies, cinnamon, fenugreek and mustard seeds
  and cook until mustard seeds pop up; about 20 seconds. Add
  pandanus and curry leaves, onion, garlic and tomato and cook.
  
  Add pumpkin and spices and saute for about 1 minute. Add water, cover
  and cook for 8-10 minutes, until pumpkin is soft. Add coconut milk
  and the roasted coconut paste. Mix and cook for a further 2 minutes.
  Add extra coconut milk if you prefer.
  
  From: Sri Lankan Flavours by Channa Dassanayaka
  KEVIN JCJD SYMONS, 30 SEPTEMBER 2010
 
MMMMM


Cheers

YK Jim


... Believe NOTHING that the man with the Aussie accent tells you

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