Extreme Cuisine

1 pn MSG

4 tb Water

1/4 ts Salt

FILLING : 4 Egg Yolks

1/4 ts Salt

1 pn MSG

1 1/4 ts Sugar

2 1/2 ts Lemon Juice

TO COOK Shrimps: Leaving the shells of the shrimps intact, insert the toothpicks along the inside curves to prevent curling.
Drop the shrimpinto 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm.
Drain in a sieve and cool quickly under cold running water.
Remove the toothpicks and peel the shrimps, leaving the last section of shell and tail on each one. De-vein the prawns by making a shallow incision across their tops with a small, sharp knife.
Lift out the vein.
Butterfly the tiger shrimps by cutting along their inner curves 3/4 of the way through, spreading the open and flattening with a cleaver.
MARINADE Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly.
Add the prawns, marinade at room temperature for 1 hour.
FILLING Drop the egg yolks into a small saucepan and beat lightly with a fork.
Remove 2 1/2 t of the yolks and set aside.

Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled.
Drain them in a sieve, and mash them into a paste.
Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat.
Rub the mixture through a fine sieve.
TO ASSEMBLE AND SERVE Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a tiger shrimp. Seal the edges by pressing them together.
Serve at room temperature.

1 Egg well beaten

1 c Crab meat drained and

Flaked 1/2 c Dry fine bread crumbs

1 tb Chopped parsley

1 tb Lemon juice

1/4 ts Salt

1/4 ts Worcestershire sauce

Dash pepper 9 Slices bacon cut in half

Mix tomato juice and egg.
Add crab meat, crumbs, parsley, lemon juice and seasonings mix thoroughly.
Roll into 18 fingers, about 2 inches long.
Wrap each roll with 1/2 slice bacon; fasten with toothpick.
Broil 5 inches from heat about 10 minutes, turning often to brown evenly.

———————————–MOUSSE———————————– 1/2 lb Boiled ham, ground fine

2 Egg yolks

2 tb Dijon-style mustard

5 Eggs

2 c Milk

1/2 c Heavy cream

1 tb Port wine

1 tb Tomato paste

Freshly ground pepper Kosher salt ———————————-PEACHES———————————- 8 Firm-ripe medium peaches

8 oz Pickled watermelon rind,

-drained, finely chopped -(an 8 ounce jar) 1/2 c Almonds, salted, toasted,

-blanched Heat oven to 350F.
1.
Combine ham, egg yolks and mustard in food processor container fitted with steel blad.
Process until blended.
With machine running, add whole eggs, one at a time. Add milk, cream, port, tomato paste and pepper; process until completely blended.
Taste and add salt if necessary.
2.
Ladle mixture, dividing evenly, into 8 lightly buttered 8-ounce custard cups.
Place cups in roasting pan lined with double

thickness of newspaper.
Ad hot water to pan to come halfway up sides of cups.
Cover pan with aluminum foil.
Bake in lower third of oven until custards are just set, 35 to 40 minutes.
(Be careful not to overbake.) Remove custard cups from pan; cool completely on wire racks.
3.
Blanch peaches in boiling water for 1 minute.
Plunge into ice water to stop cooking.
Peel, cut into quarters, discarding pits.
Cut the peaches into thin slices.
4.
Unmold mousses onto individual serving plates.
Garnish with peaches, watermelon rind, and almonds.

4 c Water

2 md Potatoes, diced

2 Sprigs dill

3 Scallions, diced

1 lb Sorrel, steamed & chopped

1/4 c Fresh lemon juice

1/4 ts Salt

1/2 ts Black pepper

2 tb Brown sugar

2 Eggs

1 c Cold water

1 c Sour cream

Chopped fresh dill Chopped cucumbers In a soup pot, bring the water, potatoes, dill & scallions to a medium boil & cook for 5 minutes.
Add the chopped sorrel & lemon juice, salt, pepper & sugar.
Simmer for 10 minutes.
Remove from heat & discard the dill sprigs.
In a large bowl, beat the eggs with the cold water till ight.
Very slowly pour 2 cups of the hot stock into the egg mixture, stirring constantly to prevent curdling.
Then pour egg mixture back into the soup pot, stirring thoroughly.
Chill until very cold, at least 3 hours.
Just before serving, whisk in the sour cream &amp garnish with dill.
Top with cucumbers. “Sundays at Moosewood Restaurant”

****FONDUE**** 4 cn Campbell’s Cheddar cheese

Soup, undiluted 1 lb Cheddar cheese sharp, grated

5 x Cloves fresh garlic

Or 1tbsp.
garlic powder 2 tb Kirsch or cherry brandy

****DIPPERS**** FRENCH BREAD Ham Shrimp Smokie links Cocktail wieners ****DIPPERS**** Hot dogs Smoked sausage Turkey, chicken breast Turkey ham Broccoli Cauliflower Carrots Mushrooms Brussel sprouts Cherry tomatoes Celery stalk Radishes Heat cheese soup in fondue pot or heavy skillet on low.
Slowly add grated cheddar cheese, Kirsch, and garlic (for best results use freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a small amt.
of cold milk, stir until smooth, and slowly add to pot while stirring. FRENCH BREAD: get the baguettes if available in your area, if not, any type will have to do.
Be sure to heat it in oven at 350 degrees for about 10 minutes, then cut it into bite sized pieces.
It’s best when crusty.
MEAT DIPPERS: (heat and cut into bite sized pieces any or all of these).
Ham, shrimp, smokie links, cocktail wieners, smoked sausage, turkey breast, chicken breast, turkey ham, hot dogs.
VEGETABLE DIPPERS : (slightly cooked …do not overcook, or else the pieces will slip off the fondue fork and get “lost” in the pot….
or raw), cut into bite sized pieces Broccoli, cauliflower, carrots, mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk, radishes.
VARIATION: Instead of cheddar cheese soup use Campbell’s Nacho cheese dip (soup) in cans, and substitute part or all of it for regular cheddar cheese soup, or add some finely chopped jalapeo peppers to the cheese mixture for extra zest.
SPECIAL HINTS: Serve to company (it’s always a hit!) on a cold fall day for lunch, or a freezing winter’s night, or warm their hearts during a gentle spring rain.
Best if served accompanied by champagne or wine.
Best mood is created if candles are lit and a fire is blazing in the fireplace.
Sit fondue pot with fondue in the middle of the table, pot on low heat.
Place dippers in individual bowls.
Each guest gets a fondue fork and first spears a dipper with it, then dips it into the cheese sauce, twirl it around slowly and balance into mouth. Very addictive, so be careful.
(Renate’s own recipe developed and perfected over many years).
Enjoy!

3 T Butter OR

1 ea Large onion, chopped

28 oz Can Whole tomatoes w/ juices

4 c Freshly made pumpkin OR

4 c Canned pumpkin puree

1 x Red Pepper Puree garnish OPT

3 T Mild vegetable oil (corn)

3 c Chicken stock (3-4 cups)

1 T Maple syrup or honey

4 c Fresh butternut puree OR

1 x Salt to taste

1.
In a 10-inch skillet, melt the butter or heat oil over medium-low heat.

Add the onion and saute slowly, stirring often, until limp but not brown, 6-7

minutes.
Stir in 3 cups stock and let simmer, partially covered, about 15 minutes.
2.
Pour the tomatoes with their juice into a food processor.
Add the maple

syrup or honey, and puree.
Add the pumpkin, and buzz again. Strain the stock, and add the strained-out onions to the processor. Buzz again, and, if an extra smooth soup is desired, put through a power strainer.
3.
Add the tomato-pumpkin puree to the stock. Season with the salt.
Reheat,

and serve very hot, garnished with red pepper puree if desired. Serves 8-10

1 1/2 pt Vegetable stock

1 sm Onion, finely chopped

1 sm Green bell pepper, diced

1 tb Parsley, chopped

1 oz Wild rice, washed & drained

4 oz Button mushrooms, sliced

5 tb Red wine

Salt & pepper Put the stock into a soup pot.
Add the chopped onions, bell pepper & parsley.
Bring to a boil, cover &amp simmer for 15 minutes.
Add the washed wild rice & continue to simmer for another 40 minutes.
Add the mushrooms & the wine. Season to taste.
Cover & simmer for a further 15 minutes.
Serve hot.
Mary Norwak, “Grains, Beans & Pulses”

Stephen Ceideburg 5 Shallots

2 Aubergines (eggplants)

5 Cloves garlic

1 Fresh chili

1 ts Salt

2 tb Vegetable oil

3 Eggs hard-boiled

20 Mint leaves

Peel the outer skin off the shallots and place them with the unpeeled aubergines, garlic cloves and chili under a hot grill or over a barbecue until browned.
Peel the aubergines and garlic. Pound the chili, shallots and garlic together.
Then add the salt and aubergine and pound together again.
Fry the pounded mixture in the vegetable oil for 2-3 minutes.
Remove from the heat.
Cut the hard-boiled eggs into wedge shapes and mix in with the other ingredients or serve separately.
Sprinkle the aubergine with mint leaves and serve accompa- nied by vegetables.
From “Discover Thai Cooking” by Chaslin, Canungmai and Tettoni, Times Editions, Singapore.
1987

6 Eggs, hard cooked

2 tb Mayonaisse

1 ts Grated onion

1 ts Mustard

1/2 ts Worcestshire sauce

1 1/2 oz Deviled ham

Salt and pepper to taste Cut hard cooked eggs in half - removing yolks to bowl - mix remaining ingredients with yolks and pile lightly into reserved halves.
Dust lightly with paprika before serving.

12 oz Smelt, thawed if frozen

1/4 c All-purpose flour

1/4 ts Salt

1 ts Dry mustard

1/4 ts Cayenne pepper

1/2 ts Paprika

1 Finely grated lemon peel

Vegetable oil for frying 2 tb Chopped fresh parsley

Lemon wedges Lemon peel strips (opt) Fresh dill sprig (opt) Rinse smelt under cold running water.
Pat dry on paper towels.
In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel.
Add smelt and shake well until fish are evenly coated.
Half fill a deep-fat fryer or saucepan with oil; heat to 375′F.
(190′C.) or until a 1/2″ cube of day-old bread browns in 40 seconds.
Place 1/2 of smelt in a frying basket.
Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently. Drain on paper towels.
Reheat oil to 375′F.
(190′C.).
Repeat with remaining smelt.
Place all of smelt into basket and fry 1-2 minutes more or until lightly golden and crisp.
Drain on paper towels.
Turn into a warm serving dish, sprinkle with chopped parsley and serve hot with lemon wedges.
Garnish with lemon peel strips and dill sprigs, if desired.

8 oz Blanched almonds

2 tb Mango chutney

1 ts Turmeric

1 ts Curry powder

Heat oven to 350F.
Mix together the mango chutney, turmeric & curry powder.
Mix in the almonds, ensuring that they become well coated.
Spread them on a non-stick baking sheet.
Bake for 10 minutes.
Spread them no plates to cool.
Store almonds in covered containers & add them to salads or serve with drinks.
Gail Duff, “A Book of Herbs & Spices”

30 ml Cooking oil

5 Curry leaves

1 lg Onion; finely chopped

1 Green chili finely chopped

5 ml Crushed garlic

5 ml Ground jeera (cumin)

2 1/2 ml Borrie (tumeric)

Salt to taste 500 ml Frozen mixed vegetables

30 ml Chopped dhunia leaves

- (coriander) 10 ml Chopped chives

Heat oil, add curry leaves and after a few seconds add onion, chilli, garlic, jeera, borrie and salt.
Allow to simmer for about 10 minutes.
Add vegetables and cook a futher 10 minutes.
Mix in dhunia leaves and chopped chives when mixture has cooled.
fills 36 samoosas.
The Cape Malay Cookbook.
Courtesy of Jim Jamieson

2 md Radicchio heads

1/4 lb Prosciutto or Bresaola

- in thin strips 1 md Celery root; in thin sticks

1/4 lb Parmesan cheese; in wedges

Salt Pepper Extra virgin olive oil Line individual salad bowls with radicchio leaves.
Add equal portions of prosciutto and celery roots.
Top with wedges of Parmesan.
Season to taste with salt, freshly ground black pepper and olive oil.

10 1/2 oz Cream of celery soup (1 can)

8 oz Cream cheese (1 package)

1 Unflavored gelatin envelope

2 tb Water

3 bn Green onions, chopped fine

2 c Celery, diced finely

16 oz Frozen crab meat, thawed

- (1 package) 3/4 c Mayonnaise

Combine in saucepan soup and cream cheese.
Heat on low setting until hot.
Soften gelatin in water; add soup mixture, blending well.
Stir in onions, celery and crab meat.
Remove from heat add mayonnaise.
Pour into mold and refrigerate overnight or until set. Serve with crackers.

1 1/4 oz Roquefort cheese

3 oz Cream cheese

1/4 c Sour cream

1 ds Cayenne

1/4 ts Salt

3 ds Tabasco

3 1/2 oz Finely chopped cooked

-chicken Mix the cheese, sour cream, and seasonings together until thoroughly blended.
Add the finely chopped chicken.
Serve on crackers.
Makes 1 cup.

1 Med.
onion, grated

2 ts Dried mustard

1 Dash Tabasco sauce

1 Juice of 1 lemon

8 Lobster tails OR;

1 lb Lump crabmeat

4 tb Flour, heaping

2 c Milk

2 ts Salt

1/4 c Sherry

2 tb Parmesan cheese

Deviled Rock Lobster or Crab Servings: 6 This recipe is equally good with lump crabmeat, or using the frozen lobster tails; whichever is available.
Melt butter, add onion which has been grated along with onion juice.
Cook a few minutes until onion is tender.
Add dried mustard, salt, then flour.
Slowly add milk and make your cream sauce.
Allow your sauce to thicken, stirring constantly, and then add all the other ingredients.
Serve this in flaky pastry shells.
This will serve six.

Oil 1 Env.
Golden Onion Soup Mix

1 c Unbleached All-purpose Flour

1 ts Baking Powder

2 Large Eggs

1/2 c Beer, Any regular Beer

1 tb Prepared Mustard

Vegies ‘n’ Things * * Sugguested Veggies ‘n’ Things: Use any of the following to equal 4 to 5 cups–broccoli florets, cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears of mozzarella cheese.
In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded.
Let batter stand 10 minutes.
Dip Sugguested Veggies ‘n’ Things into bater, then carefully drop into hot oil.
Fry, turning once, until golden brown; drain on paper towels.
Serve warm.
Makes about 4 cups vegies ‘n’ things.

3 tb Butter or margarine

2 Shallots or onions; minced

1 lb Lean ground lamb or beef

1/2 c Dry white wine

3 Sprigs fresh parsley;chopped

1 tb Chopped fresh mint or dill

1/2 c Tomato sauce

Salt & freshly ground pepper 1/2 c Grated cheese*

1 Egg; lightly beaten

1 tb Bread crumbs; if necessary

1 lb Commercial filo sheets

1 c Butter; melted

*Note: Suggested cheeses for this recipe are Greek kefalotyri or Parmesan.
Heat the 3 tablespoons butter or margarine and cook the shallots until soft, then add the meat and mash with a fork over medium heat until the color changes.
Add the wine and simmer a few minutes.
Stir in the herbs and tomato sauce season with salt and pepper to taste and simmer for 20 minutes.
Cool.
Add the cheese and egg, and if the mixture is very liquid, stir in the bread crumbs immediately before stuffing.
Filo sheets should be unrolled flat, and cut into thirds (3 x 11 inches).
Pile up the filo, covering it with waxed paper and a damp towel.
Take out one sheet at a time and keep the rest covered.
Butter the filo, one sheet at a time, using a pastry brush and the 1 cup melted butter.
Place 1 teaspoon of the meat filling 1 inch from the end nearest you.
Fold the filo back over the filling so the bottom edge meets the left edge, forming a right angle.
Continue folding back at right angles to make the triangular shape.
Place on baking sheets and keep covered until all are ready to bake.
Bake in a moderate oven (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once.
Serve hot.

———————————–SALAD———————————– 1 ea Romaine lettuce, torn

1 ea Scallion, chopped

1/2 ea Green bell pepper, diced

1 ea Celery stalk

1 ea Granny Smith apple, diced

1/4 c Walnuts, toasted

———————————-DRESSING———————————- 2 lg Ripe tomatoes

1/8 c Almonds, toasted

2 tb Lemon juice

1 tb Olive oil

1 ts Hungarian paprika

Salt & pepper Combine salad ingredients in a large salad bowl.
Set aside.
Wash tomatoes & place in a blender or food processor.
Process until smooth.
Add the remaining ingredients & process until the almonds are smooth & the rest of the ingredients have been well blended.
Check the seasoning.
Place in a glass jar &amp refrigerate until ready to serve.
Toss prepared salad with dressing.
You may not need to use it all.
Serve with lots of fresh Italian home-made bread for a refreshing main dish salad in the summer.
VARIATION: Substitute pine nuts for the walnuts in the salad.
Add a couple of mushrooms if so desired.