Text 9562, 137 rader
Skriven 2011-04-14 07:11:00 av Dave Drum (50737.cooking)
   Kommentar till text 9543 av RUTH HANSCHKA (1:123/140)
Ärende: Plum chicken
====================
-=> RUTH HANSCHKA wrote to NANCY BACKUS <=-

 ->  ->  RH> We still use a lot of my grandmother's handwritten recipes.
 ->  ->  RH> Some of them were things she learned from Jewish employers.
 ->  ->  RH> I'm not sure where the rest came from.

 ->  -> Probably like the rest of us, from all over... friends, and friends
 ->  -> of friends, friends of family or...  [g]

 ->  RH> The John Q Random family cookbook, in other words.
 ->
 -> Exactly... :)

 RH> John has some really interesting stuff and some real clunkers.

That set me off on a quest for the "John Q. Random" cookbook. Which gave me
this listing "[PDF]
Untitled - ??????????? ??????????. ??????? ????? ?????????. ????? ????
(Cyrillic I think) and "... often take advantage of some of the more familiar
“cookbookö shell ...... John Q. Random: s/\([^ ]\{1,\}\), \([^ ]\{1,\}\) \([^
]\{1,\}\)/\2 \3 \1/ ..." I got out of there before I sprained my brain.

And: "John Q Paper: The Connoisseur's Cookbook" which site also lists links to
"John Q Radio (WJQR-IR)" and  "The Flat Plum Society"  -  2 recipes below.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Artichokes - Jewish Style
 Categories: Five, Vegetables, Citrus
      Yield: 6 servings
 
     12    Artichokes; medium, fresh
      2    Lemons; juice and rinds
      2 tb Salt
      1 ts Pepper; freshly ground
      3 c  Olive oil
 
  Carciofo All Guidia - To quote the author, "This is the most
  famous of all Italian Jewish foods. It originated with the
  Roman Jews, and owes its fame to having been served at a
  restaurant in the Roman ghetto where it was discovered and
  quickly adopted by connoisseurs of excellent food all over
  Europe. Ultimately it found its way into many Italian
  cookbooks, My mother, a Jewish woman who was born and raised
  in Rome, prepared especially delicious Carciofi all Guidia
  (better than you could find in any restaurant!). I watched
  her prepare them, and have prepared them myself, practically
  all my life. Here in my mother's technique in detail"
  
  Trim the artichokes as detailed in "How to clean artichokes-
  Jewish style" and keep them in lemon water till you are
  ready to use them. "Drain the two artichokes and, holding
  one in each hand by the stem and bottom, gently hit the
  leafy parts against each other until the leaves of one open
  up a little. Place the opened artichoke, bottom up, on a
  board or a working surface. Drain another artichoke from its
  bath and repeat what you did with the first two, and line up
  the one that opens next to the last one. Continue until all
  the artichokes are opened up. The last one will have to be
  tapped against the board. In a small bowl, combine salt and
  pepper. Take one artichoke at a time and sprinkle all over,
  including between the leaves, with salt and pepper mixture.
  Heat the oil in a deep earthenware or similar saucepan. Cook
  as many artichokes at a time as fit in one layer over
  moderate heat for 20 to 25 minutes, or until the bottoms and
  the sides are well browned. During the cooking period,
  sprinkle some cold water over the artichokes to produce
  steam, so that the inside will be cooked, too. To do this
  the authentic way, have a bowl containing cold water near
  the range. Dip your closed fist in the water and then open
  it forcefully over the roasting artichokes. Repeat
  sprinkling several times. When all the artichokes are done,
  transfer them to a plate, bottom side down to keep the
  moisture in.* Pick them up at the bottom with a fork and dip
  them, one by one in the hot oil again, pressing the leaves
  to the bottom of the pan. The artichokes will open up like
  roses and the leaves will become golden and crisp. Serve
  immediately.
  
  NOTE: Although traditionally Carciofi alla Guidia are served
  piping hot, they are delicious at room temperature.
  
  * Up to this point you may prepare the artichokes several
  hours ahead of time and keep them, bottom side down, so that
  they do not lost their moisture. Should they become too dry,
  sprinkle some cold water on them when reheating and press
  the leaves down against the bottom of the pan.
 
  Recipe by: The Connoisseur's Cookbook. Robert Carrier,
  drawings by Charles Pickard. New York: Random House, 1965

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Plum Pie
 Categories: Pastry, Pies, Fruits, Desserts
      Yield: 6 servings

           Pastry for a two crust pie
      1 c  Sugar
    1/2 c  All-purpose flour
    1/2 ts Ground cinnamon
      6 c  Fresh purple plum slices
      1 tb Butter
 
  In New England blueberry and raspberry pies were common with
  early settlers. 

  Heat oven to 425øF/220øC. Prepare pastry. Mix sugar, flour
  and cinnamon in large bowl. Stir in plums. 

  Turn into pastry-lined pie plate. Dot with butter. Cover
  with top crust that has slits cut in it; seal and flute. 

  Cover edge with 2- to 3-inch strip of aluminum foil to
  prevent excessive browning. Remove foil during last 15
  minutes of baking.

  Bake 35 to 45 minutes or until crust is brown and juice
  begins to bubble through slits in crust.

  8 Servings (6 at my house as I don't skimp my guests)

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Only an auctioneer can equally and impartially admire all schools of art.
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