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1. French Baguette
Ingredients for 3 to 4 Loaves or 2 Boules: Mound flour on ... or 2 Boules: Mound flour on a smooth work surface and make a well in the center. A little at a time, pour water into the well. Use fingertips to ... into the well. Use fingertips to draw in flour closest to water. Work in increasingly larger circles, adding water and drawing in flour to form a medium-soft dough. Pull dough toward you with a dough scraper. Smear small pieces of dough across the work surface away from you with the heel of ... you with the heel of your hand. Work through all the dough in this way. Put dough on a floured board, cover with a towel, and let rest 15 minutes. Flatten dough into a disk and crumble yeast over it; fold dough over on ... over on itself to mix in yeast. Repeat flattening and folding until yeast is fully incorporated. Sprinkle on salt and knead for 15 minutes, using flour as necessary, until smooth and elastic. Grab dough at one end and lift shoulder-high. Slam it onto work surface and roll dough over on itself. Give ... dough over on itself. Give dough a quarter turn, grab at one end, and repeat slamming, rolling, and turning motion for 10 to 15 ... 10 to 15 minutes, using flour as necessary, until the dough is smooth and elastic. Form into a tight ball and let rest, covered with a floured towel, for 15 minutes. Turn ... for 15 minutes. Turn dough over and flatten slightly. Grab dough on either side and stretch it out; fold stretched ends ... stretch it out; fold stretched ends back to the center. Repeat with top and bottom. Work into a tight ball and put onto a floured baker's peel or floured work surface, cover with a floured towel, and let rise in a warm place until nearly doubled. Turn dough out onto work ... doubled. Turn dough out onto work surface and punch down. Divide into thirds or ...
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2. Alte Masse und Gewichte
...die vor 1871 erschienen sind, muss man sich oft durch die alten Masse und Gewichte wursteln. Tatsaechlich waren die Einheiten fast ueberall anders bemessen - wobei man manchmal die Unterschiede vernachlaessigen kann, manchmal aber auch betraechtliche Differenzen auftreten. Hier eine Auswahl von wichtigen Werten, die auf- oder abgerundet wurden und den am meisten gebraeuchlichsten Massen und Gewichten entsprechen. mit Ihnen koennen ... entsprechen. mit Ihnen koennen Sie ein altes Buch aus der Familie oder vom Flohmarkt praktisch verwenden. Bayern 1 Pfund = 560 g = ... = 560 g = 4 Vierling a 140 g = 32 Lot a 17,5 g (bis 1871, dann metrisches System) 1 Masz = 1,07-1,2l = 3 Gaz(e)l = 4 Quartel a 0,27-0,3l (bis 1871, dann metrisches System) Österreich 1 Pfund = ... = 560 g = 4 Vierling a 140 g = 16 Unzen a 35 g = 32 Lot a 17,5 g = 10 Neulot a 50 g = 128 Quentchen a4,3g 1 Masz = 1,4l = 2 Seitel a 0,7l = 4 Pfiff a 0,35l Preuszen 1 Pfund = 500 ... = 500 g = 30 Lot a 16,6g = 120 Quint a 4,2g (Quentchen) Frankfurt 1 Pfund = 360 g(manchm. a. 420 g) = 12 Unzen a meist 30 g 1 Masz = 2l Bremen 1 Pfund = ... = 500 g = 10 Lot a 50 g = 100 Quentchen a 5 g 1 Stubchen = 3,2l ... 1 Stubchen = 3,2l = 4 Quart a 0,8l = 16 Mengel a 0,2l 1 Last = 2960l = 40 Scheffel a 74l = 160 Viertel a 18,5l = 640 Spind a 4,6l Apothekergewichte 1 Pfund = 360 g (schwankend von 350-420 g)=12 Unzen a 32g = 96 Drachmen a 3,75 g = 288 Skrupel a 1,25 g = 5760 Gran a 0,0625 g (entspricht etwa einem weiszen Pfefferkorn); 10 Gran = 1 Obulus 1 Pfund Vor ... 1 Obulus 1 Pfund Vor 1858 fast uberall ein anderes Gewicht, dann im Bereich des Deutschen Zollvereins mit ... des Deutschen Zollvereins mit 500 g angesetzt.Davor schwankend zwischen 350 und 562g. 1 Masz Baden 1,5l; Schweiz 1,5l; Württemberg 1,84 bzw. ... Württemberg 1,84 bzw. 1,9l 1 Eimer Bayern 68,4l; Hamburg 28,9l (=32 Quartier); Hohenzollern 306,8l; Preuszen 68,7l (= 60 ...
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3. MurghKesari Pakora
The chicken: Crush saffron threads with a pestle or the back of a spoon, reserve in 15 ml (1 ... in 15 ml (1 tbsp) of lukewarm water for 15 minutes and then to make a paste. Put milk and 120 ml (1/2 cup) of water in a handi (pan), add saffron, fennel, green cardamom, clove, cinnamon, bay leaves and salt, bring to a boil over medium heat, add chicken and poach until tender (10-12 minutes). Remove the chicken ... until tender (10-12 minutes). Remove the chicken and keep aside. Strain the liquor into a separate pan and reserve. The batter: Reserve in water for two hours. Drain, transfer to a blender, add the reserved liquor and grind into a smooth paste. Beat eggs. Crush saffron threads with a pestle or the back of a spoon, reserve in 15 ml (1 ... in 15 ml (1 tbsp) of lukewarm water for 15 minutes and then to make a paste. Put rice paste in a bowl; add the remaining ingredients and enough water to make a batter of fritter (pakora) consistency. Cooking: Heat oil in a kadai (wok) over medium heat; add a few drops of the batter, as soon as the batter droplets come to the surface, dip the chicken nuggets in the ... dip the chicken nuggets in the batter and deep fry until crisp and golden. Remove to absorbent paper to drain the excess fat. To serve : Arrange doily paper on a service platter, place the pakoras on top and serve with Kashmiri radish chutney.:Erfasser : TAMKAT:Datum : 19.10.2004 ...
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4. Scallop and Asparagus Salad (Gazelle)
1. Place the scallops in a small saucepan with water or fish stock to cover. Bring ... fish stock to cover. Bring to a boil over high heat, cover the pan, then remove from heat, allowing the scallops to sit undisturbed in the covered ... to sit undisturbed in the covered pan for 2 minutes. Remove the scallops with a slotted spoon and place in a mixing bowl to chill. 2. Soak the asparagus in cold water for 20 minutes, change the water frequently and rubbing the stalks gently with your fingers to remove ... gently with your fingers to remove any grit clinging to the tips. Trim ... Trim the tough ends from the asparagus and peel as necessary. Roll-cut the asparagus by holding your knife at an angle and slicing off tip. Holding your knife ... tip. Holding your knife in the same position, turn the asparagus stalks a quarter turn in between slices. Your slices ... slices. Your slices will be more attractive if cut in this manner. 3. Have a bowl of ice water handy. Place the asparagus in a vegetable steamer and place in a large pot with water at the bottom. Bring to a boil and steam the asparagus, covered, for 5 minutes or until ... for 5 minutes or until the asparagus is cooked but still slightly crunchy. ... but still slightly crunchy. Remove the steamer from the pot and plunge the asparagus into the ice water to stop the cooking action and set the color. Drain and add the asparagus to the mixing bowl with the ... to the mixing bowl with the scallops along with the red onion. Refrigerate, covered with plastic wrap, until chilled, at least 1 hour. 4. In a jar with a tight-fitting lid, combine the remaining ingredients. Shake well to emulsify. Ten minutes before ...
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5. Scallop and Thyme Ravioli
Cut scallops into small cubes. Season generously with salt, pepper and leaves from thyme sprigs. Stir well and set aside for 10 minutes. Meanwhile evenly peel zucchini skins about 1/8-inch thick and cut into 3/4 x 1/2-inch rectangles -- you should have about 100 pieces. Reserve pulp for another use. Heat olive oil with a dash of water in a skillet and saute zucchini rectangles 1 to 2 minutes unt il ... 2 minutes unt il just tender. Season with salt and pepper. Working one at a time, lay a ravioli skin on dry work surface and brush edges with egg wash. Layer one zucchini square in center, top with 3/4 teaspoon of cubed scallops and then with another zucchin i square. Cover with another ravioli skin and gently press edges to seal. Repeat until all filling is used up. Cover and refrigerate while you prepare sauce. In a saucepan over medium heat melt 1 tablespoon of butter and saute shallots until they wilt, about 2 minutes. Add white wine and reduce liquid to a glaze. Add vinegar and reduce to a glaze. Add cre am, stir and reduce until thickened. Reduce heat to low, add thyme and begin to add remaining butter, 1 tablespoon at a time, whisking constantly. Move pan on and off heat as needed to keep sauce mel ting to a creamy consistency. Season to taste with salt, pepper and a dash of vinegar, if needed. Keep warm over very low heat while you finish ravioli. In a wide saucepan heat fish stock to simmering. Add ravioli and poach them in batches for 2 minutes, or until they ... minutes, or until they rise to surface. Remove with a slotted spoon and dip in sauce, coating them thoroug hly. Serve in warmed plates, garnished with a few zucchini squares. Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 ... to MC-Recipe Digest V1 #513 by "Master Harper Gaellon" on Mar 12, 1997 ...
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6. Marinierter Lachs auf Zedernholz*
*Maple/ginger/soy-glazed, Cedar-planked Salmon In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.) Preheat oven to 175GradC. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; ... oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon. Arrange scallion greens [see notes below] in one ... greens [see notes below] in one layer on plank or in baking pan to form a bed for fish. In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered. Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just ... of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank. Remove from oven and serve with additional glaze sauce on the side. Notes: We love ... We love to do this on a cedar "plank" - it makes such an impressive presentation, and smells wonderful (and does, I think, contribute to the ... does, I think, contribute to the flavour). However, we just go to the ... However, we just go to the local lumber yard, and buy untreated cedar shingles for less than $1 each and toss them after use. Much easier, and less expensive, than buying one of those gourmet cedar cooking planks which are currently in vogue. If you go ... If you go to the lumber yard, be sure to get regular cedar, *NOT* aromatic cedar! The scallions were the one thing we forgot ... did our shopping for NYE dinner. Having already made the recipe several times, this time I believed we ... we could do it without the scallions (you use the greens to lay the fish on for cooking). So ...
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7. Scallop Packets with Creamy Wine Sauce
Combine first 4 ingredients in a large zip-top heavy-duty plastic bag; stir well. Add scallops to bag; seal bag, and marinate in refrigerator 30 minutes. Bring wine to a simmer in a large nonstick skillet over medium heat. Add lettuce leaves; cover, reduce heat to low, and cook for 3 minutes or until ... or until lettuce wilts. Remove from heat; remove lettuce from skillet with a slotted spoon, reserving wine. Spoon 1/2 ... spoon, reserving wine. Spoon 1/2 cup scallop mixture onto center of each lettuce leaf. Fold in 4 sides of lettuce ... 4 sides of lettuce to cover scallop mixture, forming a packet. Add clam juice, vinegar, and bay leaf to reserved wine in skillet, and bring to a boil. Carefully place each lettuce packet, seam side down, in the skillet. Cover, ... down, in the skillet. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes. Remove packets with a slotted spoon, and place on individual serving plates. Discard bay leaf. Bring cooking liquid to a boil over medium-high heat; cook 7 minutes or until reduced ... minutes or until reduced to 2 tablespoons. Remove from heat; scrape bottom of skillet with a wooden spoon to loosen browned bits. ... wooden spoon to loosen browned bits. Gradually add yogurt to skillet, stirring with a wire whisk until smooth. Spoon 2 ... wire whisk until smooth. Spoon 2 tablespoons sauce around each packet; top with 1 tablespoon bell pepper. Yield: 4 servings. Serving ... bell pepper. Yield: 4 servings. Serving Ideas : Serve immediately. NOTES : This is a well-seasoned dish that has an underpinning of dairy and a shot of spicy Gewurztraminer wine. Posted to MC-Recipe Digest V1 ... V1 #339 Recipe by: Cooking Light, Jan/Feb 1995, page 81 From: Terry Pogue Date: Wed, 11 Dec 1996 23:14:20 -465800 ...
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8. Scandanavian Danish Pastry
Sift 4 cups of flour and salt into the bowl. Cut in butter ... into the bowl. Cut in butter as for pie dough to, make coarse crumbs.Dissolve yeast in warm milk with sugar until foamy.Add to flour mixture with slightly beaten eggs and mix vigorously with wooden spoon.Add additional flour to make a soft dough and knead smooth and elastic.Cover in a bowl and refrigerate overnight ( must ).Divide dough into ... ( must ).Divide dough into 3 parts. Roll each part on a lightly floured surface into a large rectangle.Spread a jar of preserves of choice over dough.Sprinkle ... of choice over dough.Sprinkle with desried amount of chopped nuts.Bring up both long ... chopped nuts.Bring up both long sides towards the center, overlapping a bit. Pinch or tuck under side ... edges. No need to rise double. Place on greased baking sheets and bake in a 350 oven 20 to 25 minutes ... oven 20 to 25 minutes until golden.Glaze or dust with powder sugar.Cool and cut into slices.Note: this is an extremely delicious pastry with a wonderful texture. A variety of fillings could be used instead of the preserves. However this is ... the preserves. However this is not a true Danish dough. Remember this dough does not ... dough does not use the butter bar and "turns" and chilling as would a true danish technique. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ...
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9. Savoury Sesame Balls
Cook the potatoes in boiling salted water until tender, then mash them until they are quite smooth. Dissolve the sugar in the water in a saucepan over a fairly low heat. Sift the rice flour into a large bowl. Make a well in the centre, then add the mashed potatoes and sugar solution. Gradually stir in the rice flour then ... stir in the rice flour then knead the mixture into a soft dough. Cover with cling film ... dough. Cover with cling film or a tea towel and chill. Prepare the filling. Soak the mushrooms in cold water for 15 minutes, then drain and steam them over boiling water for 15 minutes. Remove the mushroom ... for 15 minutes. Remove the mushroom stalks, then finely dice the caps. Finely dice the pork and marinate it with the soy sauce, 1/2 teaspoon of the sugar and 1/2 teaspoon of the sherry for 10 minutes. ... of the sherry for 10 minutes. Soak and dice the dried shrimps. Heat the 2 tablespoons oil in a wok or frying pan. Add the pork, shallot and shrimps and fry for a while, then stir in all the remaining filling ingredients. Roll the dough into ... filling ingredients. Roll the dough into a cylinder shape, then cut it into 32 equal portions. Press the pieces of dough ... Press the pieces of dough into flat circles and place a little filling in the centre of ... little filling in the centre of each. Draw up the edges of the dough, ... edges of the dough, working it around the filling to seal it in and make neat balls. Coat these completely in sesame seeds. Heat the oil for deep frying to ... frying to 190 c/375 F, then add the sesame balls and deep fry them until golden brown. ...
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10. Tan Tan Men
Brown the meat in a little oil, add *A* and stir fry until almost burnt. Set aside. Mix up *B* and set aside in a serving bowl. Prepare other ingredients and set around in small bowls Heat broth and get a big pan of water boiling for the ramen. In large soup bowls, guests add whatever they like in whatever amounts (the *B* mixture is pretty spicy!) ... mixture is pretty spicy!) When they're ready, quickly boil the ramen 2 packs at a time (just a few minutes) put a serving over each prepared soup dish. Guests then fill the ... the bowl with broth, sprinkle on a little sesame seed and voila! Credit to Kiyoko-san! My teacher just did this one last month. It's really more Chinese than Japanese. It's great for a casual group. You assemble everything and people "build their own" like a salad bar. http://food4.epicurious.com/HyperNews/get/archive_swap301- 400/351/2/1/1.html ...
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