Text 21843, 75 rader
Skriven 2014-12-16 11:02:26 av Janis Kracht (1:261/38.0)
  Kommentar till text 21824 av Dale Shipp (1:261/1466.0)
Ärende: Re: House
=================
Hi Dale,

>> Title: Chinese Soup

>> [...]
>> == Courtesy of Dale & Gail Shipp, Columbia Md. ==

>> Nice recipe, easy and sounds good :)

> It is both of those.  We vary the way that we make it.  Sometimes with
> left over chicken, sometimes with a slice of leftover pork roast.
> Good use of some leftover shrimp as well -- if there ever is such a
> thing in your house :-}}

Lol, that's one of those things that is rare to find here, for sure <grin>

> When we lived in England there was a Chinese restaurant that had a
> similar soup on its menu -- and it was number 57 on the list of items.
> We called it Chinese Heinz 57 soup.

That's a good name :) It's always neat also to try to copy great dishes like
that you've had at restaurants once you get home.  Once years ago, Ron and I
stopped at a roadside restaurant in north Jersey and had an incredible Mussels
Fra Diavolo dish.. as soon as we returned home, I quickly wrote down what I
thought was an equivalent.  We still enjoy that recipe today.

> Unfortunately these days we seem to have problem getting some Chinese
> vegetables.  Used to be we could buy a hand full of bean sprouts and/or
> pea pods.  Not much is needed.  These days we either cannot find them at
> all, or else they are pre-packaged in packs of at least six times what
> we really need.

I know what you mean as far as availability of those type vegetables go.. we
see the same thing here as well.  For a while at least, Wegmans vegetable aisle
always carried them, but that was a long time ago.  Sadly, peas in the pod like
sugar snap peas are not the kind of vegetables that you can freeze at home with
good results.  My garden in Windsor always had at least one row of them since
they were so easy to grow.  During the season I always had them at hand. I
tried freezing surplus sugar snaps one season, the results were not useable of
course sadly enough <grin>.

===Mussels Fra Diavolo===
1/2 cup olive oil
4 cloves garlic, minced
1 bag mussels (2lbs) scrubbed and cleaned 2 cups Italian flat-leaf parsley,
chopped 2 cups onions, chopped
1/2 teaspoon red pepper flakes
2 cups white wine
1 can whole Italian tomatoes, chopped in blender for about 3-5 seconds. 1 can
Italian tomato paste
1/2 teaspoon black pepper
salt to taste

Heat the olive oil in large pot on medium heat.  Add garlic and saute for a
minute or so.  Add onions and cook until translucent - do not let any thing
brown.  Add the red pepper flakes, parsley and mussels and give the pot one
good stir from the bottom up.  Add the wine quickly and immediately cover the
pot.  Steam mussels for 3 minutes.  Do not over cook.  Discard any mussels that
do not open by themselves during the steaming process.  Remove the mussels from
the wine sauce, and keep warm.  Add the tomatoes, the tomato paste, water and
the black pepper to the wine and onions and simmer for 15 minutes.  Return the
mussels to the tomato and wine sauce and cook for another 2-3 minutes, stirring
often but gently.  Taste for seasoning. You may want the Diabola hotter - if
so, add more red pepper flakes sparingly.  To serve the mussels, place them on
a large platter one at a time with a slotted spoon, and then spoon hot sauce
over them, filling each mussel with the hot sauce.  To eat them, encourage your
guests to pick them up by the shell and slurp down the contents - hot sauce and
mussel, combined.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)