Oriented Style Mixed Vegetables

ASSEMBLE THESE SUPPLIES

1/2 pound snow peas
2 medium-size carrots (about 1/3 pound) Medium-size parsnip (about 1/4 pound) Medium-size leek (about 1/4 pound)
21/2 tablespoons olive oil
1/4 pound bean sprouts, rinsed and drained
2 teaspoons minced garlic
11/2 tablespoons soy sauce
1 tablespoon grated orange peel
1 tablespoon unsalted butter

STEPS IN PREPARATION:

In colander, rinse snow peas, drain, and pat dry with paper towels. Pinch off stem ends and pull off strings. Peel carrots and parsnip, and cut into 1/4-inch-thick julienne strips. Thoroughly rinse leek. Trim off root end and green part, and discard. With chef's knife, cut white part into 1/4-inch-thick julienne strips. Heat wok or large skillet over medium-high heat for 30 seconds. Add oil, tilting pan to coat surface evenly. When oil is hot, add the julienned vegetables and bean sprouts, and toss until well coated. Reduce heat to medium. Add snow peas, garlic, and soy sauce, and stir fry just until vegetables are crisp-tender, 4 to 5 minutes. Turn into heatproof bowl and keep warm in oven. Wipe out pan. Add orange peel and butter, and toss until blended.

Fettuccine with Garlic and Oil

ASSEMBLE THESE SUPPLIES:

Salt
1/2 cup plus 1 tablespoon virgin olive oil
1 egg
1/2 to '1/4 pound fresh fettuccine, preferably, or dried
1 tablespoon finely minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
Freshly ground pepper


STEPS IN PREPARATION:

Preheat oven to 200 degrees. In large covered sauce­pan, over high heat, bring 2 quarts water, 1 tablespoon salt, and 1 tablespoon olive oil to a boil. In small bowl, beat egg with fork just until blended. Add fettuccine to boiling water and cook 2 to 3 minutes for fresh, 8 to 12 minutes for dried, or just until al dente. While pasta is cooking, warm 4 plates in oven. Drain fettuccine in colander. Return hot pasta to pan. Add remaining 1/2 cup olive oil, and toss until evenly coated. Add egg, garlic, Parmesan, parsley, and salt and pepper to taste, and toss until combined. Divide among warmed plates and return to oven until ready to serve.

Clams in Sesame-Ginger Sauce Oriental-style

This meal features two different Oriental-style recipes. The stir-fried clams, water chestnuts, and daikon are served on a bed of fettuccine and accompanied by a second stir-fry dish of snow peas, bean sprouts, and julienne vegetables.

RECIPES


ASSEMBLE THESE SUPPLIES


Clams in Sesame-Ginger Sauce
24 clams, preferably Cherrystone
1/2-pound daikon, if available, or white radishes
12 scallions
8-ounce can water chestnuts 20-ounce can lychees 1 tablespoon cornstarch
3 tablespoons Chinese sesame oil
1 tablespoon finely grated ginger
1 tablespoon minced garlic 1/4 cup dry sherry
2 tablespoons soy sauce

STEPS IN PREPARATION

Scrub clams and rinse thoroughly to rid them of sand. In large stockpot or steamer unit, bring 1/2 inch water to a boil. Add clams and steam, covered, 5 to 7 minutes. With slotted spoon, transfer clams to colander. When clams are cool enough to handle, discard any that have not opened, and set remaining clams aside. Pour off cooking water from pot, return clams to pot, cover, and keep warm. Peel daikon and cut into 2 x 1/2-inch strips. Rinse scallions and pat dry. Trim off root ends and most of green. Slit each scallion in half lengthwise. Drain water chestnuts and lychees, and set aside. In small bowl, blend cornstarch with 1 tablespoon cold water. Heat wok or skillet used for vegetables over medium- high heat for 30 seconds. Add oil. When hot, add Daikon, scallions, and water chestnuts, and stir fry 4 minutes. Add ginger, garlic, sherry, and soy sauce, and toss 1 minute. Add clams and lychees, and stir fry 1 minute. Add cornstarch mixture to pan a few drops at a time, stirring constantly, until clam mixture reaches desired thickness. You may not need all the cornstarch. Top each portion of fettuccine with a serving of clams in their shells.

Stuffed Kohlrabi /Easy food recipes

Kohlrabi, a member of the cabbage family, is a green bulb with long leafy stalks and slightly sweet, crunchy flesh. Select unblemished bulbs and refrigerate them in a perforated plastic bag. To hollow out the kohlrabi after cooking, first cool the bulb under cold running water and then, holding it in the palm of one hand, carve out the center with a sharp paring knife.

ASSEMBLE THESE SUPPLIES:

1 red bell pepper

1/4 pound fresh wild mushrooms, preferably chanterelles,

shiitake, enokitake, or 2 ounces dried porcini, 

reconstituted (fresh cultivated may be substituted)

Medium-size Spanish onion (about 1/2 pound)

1 large or 2 small shallots

4 small kohlrabi (about 1 pound total weight)

4 tablespoons virgin olive oil 1 tablespoon unsalted butter Salt

Freshly ground black pepper

1/2 teaspoon minced fresh thyme, preferably, or parsley

STEPS IN PREPARATION:

In medium-size saucepan, bring 11/2 quarts water to a boil. Core, seed, halve, and dice red pepper. If using fresh mushrooms, wipe clean with damp paper towels and mince. If using porcini, drain, discard soaking liquid, pat dry, and mince. Peel and dice onion. Peel and mince shallots.

Shrimp with Coconut Cream and Mussels

For an attractive presentation, arrange the mussels and shrimp on a pinwheel of crisp snow peas and garnish each serving with a mussel shell. Serve the kohlrabi stuffed with chopped mushrooms, onions, and red bell pepper on the side.

ASSEMBLE THESE UTENSILS

Food processor or blender (if using homemade coconut cream)
Stockpot with cover
Large deep skillet with cover or wide, low casserole with cover
Medium-size saucepan
Large sauté pan
Heatproof platter
Large bowl
Medium-size bowl (if using homemade coconut cream)
4 small bowls
Colander
Fine sieve (if using homemade coconut cream)
Measuring cups and spoons
Chef's knife
Paring knife
Slotted spoon
Wooden spoon
Wooden spatula
Melon bailer
Stiff scrubbing brush
Cheesecloth or cloth napkin

RECIPES

ASSEMBLE THESE SUPPLIES:

3 pounds mussels
1 pound shrimp
11/2 cups dry vermouth
2 to 3 tablespoons cream of coconut, preferably homemade, or canned
1 cup heavy cream
2 large or 4 small shallots
1 tablespoon chopped fresh mint
Freshly ground white pepper
Salt
1/2 pound snow peas
Fresh mint sprigs (optional)

 STEPS IN PREPARATION:

Scrub mussels well with stiff brush and remove beards. Peel and devein shrimp. In stockpot, bring vermouth and 3/4 cup water to a boil. Reduce to a simmer. Add mussels, cover, and cook, stirring occasionally, until they open, 4 to 5 minutes. With slotted spoon, transfer mussels to large bowl, discarding any that have not opened. In colander lined with triple thickness of cheesecloth or cloth napkin, strain mussel poaching liquid over deep skillet. Shell mussels, reserving 2 or 3 shells per serving for garnish. Set mussels aside. Over high heat, reduce mussel poaching liquid to about 3/4 cup, about 10 minutes. Reduce heat to medium-high. For sauce, add coconut cream and heavy cream to reduced poaching liquid. Stirring with wooden spoon, reduce by one-third, about 10 to 15 minutes. Add shrimp and poach until they turn pink, about 3 minutes. While shrimp are poaching, peel shallots and slice thinly. Add mussels to sauce. Add shallots, chopped mint, and pepper to taste, and stir to combine. Remove skillet from heat, cover, and keep warm until ready to serve. In saucepan used for kohlrabi, bring 1 quart salted water to a boil. While water is coming to a boil, rinse snow peas under cold running water. Snap off ends and remove strings. Add snow peas to boiling water, return water to a boil, and immediately pour snow peas into colander to drain. Refresh snow peas under cold running water and drain. With slotted spoon, remove shrimp and mussels from sauce. Divide shrimp and mussels among 4 dinner plates. Top each portion with sauce and surround with "pinwheel" of snow peas. Arrange a few reserved mussel shells, open Side down, near mussels and shrimp and garnish with fresh mint sprigs, if desired.

Wild Sauteed Mushroom Salad with Spicy Spinach Sauté & Basil and Mint

ASSEMBLE THESE SUPPLIES:

2 cups arugula leaves

2 cups lamb's tongue, Boston, or other young lettuce leaves

1/4 cup basil leaves

2 tablespoons mint leaves

2/3 pound fresh wild mushrooms, preferably chanterelles, shiitake, enokitake, or fresh cultivated mushrooms

1 cup olive oil

3 shallots, peeled and thinly sliced

Juice of 1 lemon

Salt and freshly ground pepper

2 tablespoons white wine vinegar

STEPS IN PREPARATION:

Rinse arugula, lamb's tongue, basil, and mint, and dry in salad spinner or pat dry with paper towels. Place in large bowl and set aside.Wipe mushrooms clean with damp paper towels. With chef's knife, slice mushrooms into 3/4-inch strips. In large sauté pan, heat V2 cup oil over medium-high heat. Add mushrooms and sauté, stirring with wooden spatula, just until lightly browned, 4 to 5 minutes. Reduce heat to low, add shallots, and sauté just until tender. Stir in lemon juice and season mixture with salt and pepper to taste. Transfer mushroom mixture to bowl. Using 2 wooden spoons, toss the salad greens with the remaining Y2 cup oil and the vinegar. Season with salt and pepper to taste. Divide greens among 4 dinner plates, arranging them on one side of plate, and top each bed of greens with a portion of mushrooms.

 For Spicy Spinach Sauté

ASSEMBLE THESE SUPPLIES:

1 pound spinach

1/3 cup olive oil
1 tablespoon minced garlic

1/4 teaspoon Cayenne pepper, or 1/2 teaspoon red
pepper flakes
Salt and freshly ground pepper

STEPS IN PREPARATION:

 
Stem spinach leaves. Rinse thoroughly under cold run­ning water, drain in colander, and dry in salad spinner or pat dry with paper towels. In large sauté pan, heat half the oil over medium-low heat. Add half the spinach leaves and turn heat to medium- high. Add half the garlic and cook, tossing with 2 wooden spoons, until oil begins to crackle, about 1 minute. Add 4 tablespoons water and toss. Add half the Cayenne pepper and salt and pepper to taste and continue to toss until spinach is wilted, 4 to 5 minutes. Transfer to sieve and press with back of spoon to extract excess liquid. Place in large heatproof bowl and keep warm in 200-degree oven. Repeat with remaining ingredients. Divide among individual plates, forming bed for scallops

Sautéed Scallops with White Wine Sauce

ASSEMBLE THESE UTENSILS

2 large sauté pans

Medium-size non-aluminum saucepan with cover

Small non-aluminum saucepan

Heatproof platter Large flat plate

2 large bowls, one heatproof

Medium-size bowl 2 small bowls

Sieve

Colander

Salad spinner (optional)

Measuring cups and spoons

Chef's knife

Paring knife

2 wooden spoons Slotted spoon

Wooden spatula Whisk

Juicer (optional)

RECIPES

ASSEMBLE THESE SUPPLIES:

11/2 pounds plump sea scallops

3 eggs

1/2 cup flour

1/2 cup clarified butter

1/2 cup olive oil

6 whole dried chili peppers

Juice of 11/2 lemons

White wine sauce (see following recipe)

1 tablespoon julienned orange peel for garnish (optional)

STEPS IN PREPARATION:

In colander, rinse scallops under cold running water. Drain and pat dry with paper towels. Preheat oven to 200 degrees. Separate eggs into 2 small bowls. Reserve whites for another use. Lightly whisk yolks with 2 tablespoons cold water.Place flour on large flat plate. Dip each scallop in yolks, let excess drip off, then roll in flour, coating evenly. Gently shake off excess flour. In large sauté pan, heat 1/4 cup clarified butter and 1/4 cup olive oil over medium-high heat. When butter-oil mixture is hot, add 3 chili peppers to pan. Cook, stirring with wooden spatula, until peppers begin to brown, 3 to 4 minutes. Using slotted spoon, remove peppers from pan and discard. Add half the scallops to the pan and sauté until golden, about 3 minutes per side. With slotted spoon, transfer scallops to paper-towel-lined heatproof platter and keep warm in oven. Repeat with remaining chilies, adding more butter and oil as necessary, for second batch of scallops. Remove scallops from oven and sprinkle with lemon juice. Using slotted spoon, arrange a portion of scallops on each bed of spinach and top with sauce. Garnish with orange peel, if desired.

For White Wine Sauce

ASSEMBLE THESE SUPPLIES:

1/4 cup dry white wine

1 tablespoon dry sherry

1 tablespoon sherry vinegar

1/4 cup fresh orange juice

2 teaspoons minced shallot

1 stick unsalted butter, chilled

Salt and freshly ground pepper

STEPS IN PREPARATION:

In medium-size non-aluminum saucepan, combine wine, sherry, vinegar, orange juice, and shallots. Bring to a boil over medium-high heat and reduce, stirring with wooden spoon, until about 2 tablespoons of syrupy liquid remain, 3 to 4 minutes. Reduce heat to very low. Whisk in chilled butter, 1 tablespoon at a time. Season with salt and pepper to taste. Pour sauce through sieve to remove shallots. Cover and keep warm over very low heat until ready to serve.

Spicy Rice with white wine California Sauvignon Blanc

ASSEMBLE THESE SUPPLIES:

2 tablespoons pine nuts

2 tablespoons vegetable oil

1 clove garlic, minced

Medium-size yellow onion, minced

1 cup long-grain white rice

2 cups chicken stock

1 teaspoon turmeric

1 teaspoon ground coriander

Salt and freshly ground pepper

1 tablespoon finely chopped parsley

STEPS IN PREPARATION:

In small heavy-gauge skillet, toast pine nuts over me­dium-high heat about 2 minutes, shaking skillet from time to time to keep pine nuts from scorching. In medium-size saucepan, heat oil over medium-high heat. Add garlic and onion, and sauté, stirring frequently, until translucent, 3 to 4 minutes. Lower heat to medium, add rice, and cook, stirring, another 2 minutes. Add stock, pine nuts, turmeric, and coriander, and stir until blended. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 18 minutes. Add salt and pepper to taste. With fork, fluff rice.

Fillets of Brook Trout with Mushroom Sauce

Fillets of brook trout are the entrée for this simple family meal. For the mousse appetizer, buy plump odorless chicken livers. To avoid any bitter taste, the cook recommends not cutting into the livers before sautéing them.

ASSEMBLE THESE SUPPLIES:

2 lemons

8 fillets of brook trout, rainbow trout, or perch

1 cup flour

2 teaspoons salt

1 teaspoon freshly ground pepper

1 teaspoon fresh thyme, or pinch of dried 

4 tablespoons unsalted butter

Mushroom sauce

STEPS IN PREPARATION

Preheat oven to 200 degrees. Juice 2 lemons and strain out pits. Wipe fish fillets with damp paper towels and arrange in single layer in baking pan. Pour lemon juice over fish. Set aside. On sheet of foil, combine flour, salt, pepper, and thyme. In large heavy-gauge skillet used for livers, heat 2 table­spoons butter over medium heat until lightly browned. While butter is browning, dredge 4 fillets in flour mixture. Fry fillets until golden brown, about 2 minutes on each side. Using slotted spatula, remove from pan and drain on paper towels. Transfer fillets to 2 dinner plates and keep warm in oven. Repeat process for remaining fillets. When ready to serve, remove plates from oven and spoon sauce over fish.

For Mushroom Sauce:

ASSEMBLE THESE SUPPLIES:

1 pound small white mushrooms

1 clove garlic

3 tablespoons unsalted butter

1 cup dry white wine

1 cup heavy cream

Salt and freshly ground pepper

STEPS IN PREPARATION

Wipe mushrooms clean with damp paper towels. Trim off stems and cut lengthwise into thin slices. Peel garlic and crush with flat side of chef's knife.In medium-size saucepan, melt butter over medium heat. Add garlic and sauté, stirring, 1 minute. Remove garlic and discard. Add mushrooms and cook, stirring, until liquid has almost evaporated, about 10 minutes. Raise heat to medium-high. Add wine and cook, stir­ring occasionally, until reduced by half, about 5 minutes. Remove pan from heat and set aside. Add heavy cream and cook, stirring, over medium heat until sauce has thickened slightly, 3 to 4 minutes. Do not boil. Season with salt and freshly ground pepper to taste. Keep warm over very low heat until ready to use.

Chicken Liver Mousse

UTENSILS

Food processor or blender Large heavy-gauge skillet

Small heavy-gauge skillet

2 medium-size saucepans, one with cover

13 x 9 x 2-inch baking pan Medium-size bowl

Measuring cups and spoons Chef's knife

 Paring knife

2 wooden spoons Wooden spatula

Rubber spatula

Slotted spatula Juicer

RECIPES

ASSEMBLE THESE SUPPLIES:

1 pound chicken livers

1 stick plus 3 tablespoons unsalted butter

2 tablespoons chopped shallots

V2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons Cognac, brandy, or dry sherry 4 thin slices pumpernickel bread, halved

STEPS IN PREPARATION

Remove membrane and fat from chicken livers, rinse under cold water, and gently pat dry with paper towels.

In large heavy-gauge skillet, heat 3 tablespoons butter over medium-high heat until slightly brown. Add livers and sauté 2 to 3 minutes. Add shallots, salt, and pepper, and cook, stirring, 2 minutes. Transfer livers, shallots, and pan juices to bowl of food processor or blender and process until smooth. Add Co­gnac, brandy, or sherry and process briefly. Turn mixture into medium-size bowl and set aside to cool. Rinse skillet and dry.

In food processor or blender, cream remaining butter. Add creamed butter to cooled liver mixture and stir until blended. Chill in freezer 15 minutes.

Serve the chicken liver mousse appetizer in small crocks with sliced pumpernickel bread. A garnish of lime slices and strips of red pepper provide a striking color contrast to the fillets of brook trout with mushroom sauce.

Bibb Lettuce, Avocado, and Tomato Salad Recipe

Assemble these supplies:

Medium-size clove garlic Small yellow onion

1 teaspoon chili sauce

1 teaspoon Dijon mustard Y4 cup red wine vinegar 3/4 cup vegetable oil

Y2 teaspoon salt

1/2 teaspoon pepper

2 heads Bibb lettuce

4 tomatoes, preferably Italian plum (about 1 pound total weight)

1 avocado

2 tablespoons lemon juice

1 teaspoon finely chopped dill

Steps in Preparation:

1. Peel garlic and onion. Cut onion into quarters.

2. In medium-size jar, combine garlic, onion, chili sauce, mustard, vinegar, Y4 cup water, vegetable oil, salt, and pepper. Shake well to mix dressing and refrigerate until ready to serve.

3. Wash lettuce and dry in salad spinner or pat dry with paper towels. Wash tomatoes and cut crosswise into '/4inch-thick slices. Set aside.

4. On individual dinner plates, arrange lettuce, leaving room for soup bowls.

5. Peel avocado and halve lengthwise. Twist to separate halves. Remove pit and discard. Cut each half lengthwise into 6 slices. Divide avocado and tomato slices among individual plates and arrange on lettuce. Sprinkle lemon juice over avocado slices.

6. Shake dressing to recombine and spoon over tomatoes and avocado. Sprinkle each serving with dill.

Seafood Curry Chowder/Fruits de mer au curry Chowder

Assemble these Utensils

Food processor or blender

Large heavy-gauge saucepan with cover

Medium-size bowl

Plate

Salad spinner (optional) Measuring cups and spoons Chef's knife

Paring knife

Wooden spoon

Ladle

Whisk

Juicer

Medium-size jar with lid

START-TO-FINISH STEPS

1. For chowder recipe, transfer frozen peas from package to plate to defrost.

1. Juice lemon for chowder recipe and salad recipe.

2. Follow salad recipe steps 1 and 2.

3. Follow chowder recipe steps 1 and 2.

4. While stock simmers, follow salad recipe steps 3 through 5.

5. Follow chowder recipe step 3 and salad recipe step 6.

6. Follow chowder recipe steps 4 and 5, and serve with salad.

Assemble these supplies:

1 fillet of flounder (about 11 ounces)

1 fillet of halibut, scrod, or cod (about 8 ounces)

1/2 pound medium-size shrimp (10 to 12), shelled and cleveined

2 tablespoons lemon juice

4 tablespoons unsalted butter

V4 cup flour

1 teaspoon curry powder, approximately

2 cups fish stock or clam juice 2 cups chicken stock

2 teaspoons salt

1 teaspoon freshly ground pepper Y2 cup frozen tiny peas, thawed 1/2 cup heavy cream

2 tablespoons finely chopped dill

Steps in Preparation:

1. Wipe fish fillets with damp paper towel's. With chef's knife, cut halibut into 1/2-inch pieces. Cut flounder into 3/4- inch pieces. Cut shrimps in half lengthwise. Transfer fish and shrimps to medium-size bowl, sprinkle with lemon juice, and toss to combine. Set aside.

2. In large heavy-gauge saucepan, melt butter over medium-low heat. Add flour and curry powder to taste, and whisk until thoroughly blended. Cook, stirring with whisk, 3 minutes. Whisking constantly, slowly add fish stock and chicken stock. Add salt and pepper and, stirring occasionally, bring to a boil over medium-high heat. Reduce heat, cover, and simmer 10 minutes.

3. Add fish pieces, shrimps, peas, and cream, and stir to combine. Simmer 1 minute.

4. Remove pan from heat and whisk in dill.

5. Ladle chowder into individual soup bowls set on dinner plates.

Sautéed Snow Peas with Water Chestnuts

Assemble these supplies:

3/4 pound snow peas

1 cup drained water chestnuts

3 tablespoons vegetable oil

Salt and freshly ground pepper

Steps in preparation:

1.Snap off ends of snow peas and remove strings. In medium-size bowl, cover snow peas with coldwater. 2.With chef's knife, cut water chestnuts into 1/4-inch-thick slices. Pat dry with paper towels and set aside. 3.In colander, drain snow peas and pat dry with paper towels. In large heavy-gauge skillet, heat oil until hot but not smoking. Add snow peas and sauté, stirring with wooden spatula, about 2 minutes. Add water chestnuts and sauté mixture just until snow peas are crisp-tender, another 2 minutes. Season with salt and pepper to taste.

Riced Potatoes with Parsley

Assemble these supplies:

2 large baking potatoes, preferably Idaho (about PA pounds total weight)

Salt and freshly ground pepper

2 tablespoons minced fresh parsley

1 tablespoon chopped pimiento

Steps in preparation:

1.Peel potatoes and cut in thirds. In medium-size saucepan, cover potatoes with 2 inches of cold water. Cover pan and bring to a boil over high heat.

2.Reduce heat to moderate and boil potatoes just until tender, 15 to 20 minutes. Drain thoroughly in colander and, off heat, return to saucepan to dry, 1 to 2 minutes.

3.With ricer, rice potatoes directly into medium-size bowl. Or, using potato masher, mash potatoes. Season with salt and pepper to taste, and sprinkle with parsley and pimiento. Divide among individual dinner plates.

Fillets of Sole in Herb Butter

Fillets of sole are ideal for rolling up, then baking, as in this recipe. The accompanying wine sauce is made with scallions, parsley, and tarragon. You can substitute either fresh flounder or frozen flounder. Chinese water chestnuts are not nuts at all but tubers of an aquatic plant. They come in cans in the Oriental foods section of most supermarkets. Because they retain their crispness after cooking, they are particularly good sauteed with fresh snow peas.

Assemble these utensils:

Food processor or blender

Large heavy-gauge

skillet

2 medium-size saucepans, one with cover

13 x 9-inch baking dish

8 x 8-inch baking pan

2 medium-size bowls

Small bowl

Colander

Measuring cups and spoons

Paring knife

Chef's knife

Wooden spatula Rubber spatula

Ricer or potato masher

Coarse sieve

Vegetable peeler

START-TO-FINISH STEPS

1. Prepare scallions and tarragon for sole recipe and pars­ley for sole and potatoes recipes. Chop pimiento for po­tatoes recipe.

2. Follow sole recipe steps 1 through 6.

0. Follow potato recipe step 1.

3. While potatoes are coming to a boil, follow sole recipe steps 7 and 8. Then follow potatoes recipe step 2.

4. While sole and potatoes are cooking, follow snow peas recipe steps 1 and 2.

5. Five minutes before sole and potatoes are done, follow snow peas recipe step 3.

6. Follow potatoes recipe step 3, sole recipe step 9, and serve with snow peas.

Assemble these supplies:

4 skinless fillets of sole, flounder, or scrod (each about 8 ounces)

1 lemon

1 egg

4 tablespoons unsalted butter

1 tablespoon chopped scallion

1 tablespoon chopped fresh parsley

11/2 teaspoons chopped fresh tarragon, or Y2 teaspoon dried 1 cup heavy cream

1 cup dry white wine (preferably same as dinner wine) Salt

Freshly ground pepper

1 slice day-old white bread

Steps in preparation:

1. Wipe fillets with damp paper towels.

2.In 13 x 9-inch baking dish, arrange fillets in single layer. Squeeze lemon juice over them and let stand.

3.Separate egg, dropping yolk into food processor or blender. Reserve white for another use. Combine butter with egg yolk and process until smooth. Add scallion, parsley, and tarragon, and blend well. With rubber spatula, scrape mixture into small bowl and set aside.

1. In medium-size saucepan, reduce cream by half over medium-high heat, about 10 to 15 minutes. Add wine and boil 1 minute. Season with salt and pepper to taste. Set aside.

2. Cut crust off bread and rub bread through coarse sieve onto piece of aluminum foil or wax paper.

3. Preheat oven to 450 degrees.

4. Fold each fillet in three, as if you were folding a letter, and place flat side down in 8 x 8-inch baking pan. Spread herb butter evenly over fillets and sprinkle with bread crumbs. Pour cream-wine mixture carefully into dish without touching top of fish, being careful not to disturb bread crumbs.

5. Bake until bread crumbs are golden-brown and fish is firm, 15 to 20 minutes.

6. Remove fish from oven. Using spatula, transfer fillets to dinner plates.

CANNED PORK LIVERSPREAD

Assemble these utensils:

Kichen knife

2-quart saucepan

chopping board

meat grinder

kitchen scale basting spoon

double boiler

2 utility plates

thermometer

pressure canner

tinier

10 liver-spread cans

Assemble these supplies:

1/2 kilo pork liver

1/3 kilo pork fat

2 teaspoons salt

2 grams salitre (saltpeter)

1/3 cup vinegar

1 teaspoon white pepper, ground

1/2 teaspoon marjoram

114 teaspoon paprika

1/4 teaspoon onion salt

1/4 teaspoon garlic salt

2 teaspoons fresh garlic

1/2 teaspoon garlic salt

2 teaspoons vetsin (MSG)

2 tablespoons cornstarch

1/2 cup gelatin from pig's skin 1/2 cup water

2 teaspoons powdered milk (optional)

Steps in preparation:

1. Cut liver into 1 inch cubes after removing the large veins.

2. Cut fat into 1 inch cubes.

3. Mix together vinegar, salitre, garlic, salt, pepper, and vinegar.

4. Marinade liver and fat in the mixture and keep in the refrigerator overnight.

5. Next day, grind the mixture together.

6. Add cornstarch, milk, nutmeg, paprika, onion, marjoram, vetsin, and gelatin to the mixture.

7. Mix and grind again.

8. Heat mixture in a double boiler to 160°F for 5 minutes.

9. Fill into cans (about 85 grams net weight for small cans).

10. Exhaust at 170°F for 5 minutes.

11. Seal immediately.

12. Process for 50 minutes at 240°F.

13. Cool, label, and store.

CANNED PORK DINUGUAN

When it's canned, there'll be no fuss, no mess, when you want to have dinuguan and puto.

Assemble these utensils:

kitchen knife

2 utility plates

chopping board

bowl basting spoon

pressure canner

large kettle or steamer with rack basin tablespoon

2 No. 2 cans

thermometer

timer

Assemble these supplies:

1/2 kilo internal organs stomach, liver, etc.)

1/2 kilo lean meat

1/4 kilo pork fat

2 teaspoons refined salt

1 teaspoon refined sugar

1 teaspoon black pepper, ground

1 teaspoon vetsin (MSG)

1 teaspoon garlic

1/2 cup vinegar

2 tablespoons green pepper

1 cup blood

Steps in preparation:

1. Cut and separate the lean meat from the pork fat.

2. Cut the lean meat and internal organs into 1 centimeter cubes.

3. Cut the pork fat and fry until brown.

4. Remove the lard leaving a little for browning the garlic.

5. Brown the lean meat and internal organs.

6. Combine the browned lean meat and pork fat. 7. Add the ground pepper, salt, and vetsin. Mix very well.

8. Add vinegar and let boil for 12- 15 minutes.

9. Add the strained blood. Mix the sugar and green pepper and mix.

10. Boil for 5 minutes.

11. Separate the sauce from the meats.

12. Weigh the meats into cans (about 520 grams). Add the sauce.

13. Exhaust to 180°F for 5 minutes. Seal.

14. Process for 60 minutes at 15 pounds pressure.

15. Cool, label, and store.

CANNED PORK "CALDERETA"

This is not truly calderetta, but it is a delicious pork combination anyway.

Assemble these utensils:

butcher's knife mortar and pestle

2 utility plates

chopping board

2 saucepans

basting spoon

pressure canner

20 buffet cans

thermometer

timer

Assemble these supplies:

3 1/2 kilos pork pata (hocks)

1/4 cup garlic

1/2 cup onions

3 tablespoons red pepper

3 tablespoons green pepper

1/4 cup ground peanut

1/3 cup soy sauce

1 cup vinegar

1 teaspoon black pepper, ground

1 cup potato cubes

1 teaspoon vetsin (MSG)

1 can liver spread

Steps in preparation:

1. Weigh pork pata.

2. Cut pata into pieces approximately Evaluate the product:

3. Grind peanut and garlic.

4. 1 1/2 inch cubes. Cut green and red pepper into 1 Appearance: meat — whole, mushy, disintegrated sauce — blackish, creamy brown, thick, very thick, medium, thin

5. inch square. Mix pork pata, black pepper, salt Texture: soft, tender, tough, fibrous, hard and garlic (1/2 of the total amount needed) in a saucepan.)

6. Boil the mixture until it is almost dry.

7. Saute the rest of the garlic and onions.

8. Add the pata and cook until tender.

9. Add ground peanuts, liver spread, sliced green and red pepper and potato cubes.

10. Fill cans (about 370 grains). Add sauce.

11. Exhaust to 180°F for 5 minutes.

12. Seal cans. Process at 15 pounds for 60 minutes.

13. Cool, label, and store. Yield: 20 buffet cans.

Helpful hints: In the absence of tomato sauce, combine the following: 1 quart tomato juice 3 tablespoons sugar 2 teaspoons salt 1 tablespoon chopped onion 1/4 teaspoon mixture of ground cloves all spice mace and cayenne

CANNED PORK AND BEANS

Assemble these utensils:

4-quart saucepan

2-quart saucepan

pressure canner

liquid measuring cup

thermometer

set of measuring

spoons

large saucepan or steamer with

rack 6 No. 2 cans timer

Assemble these supplies:

1 kilo dry kidney or navy beans

4 cups tomato sauce

4 cups soaking liquid from beans

1 tablespoon salt pieces of salt pork

Steps in preparation:

1.Sort and wash dry them in water for overnight.

2. Immerse in boiling minutes and drain. for making sauce.

3. Make the sauce by mixing the tomato sauce and the liquid from the soaked boiled beans with a proportion of 1:1.

4. Fill containers 2/3 full with hot prepared beans (approximately 250 grams). Add small pieces of salt pork and add the tomato sauce leaving 1/2 inch at top of glass jars and tin cans for head space.

5. Exhaust at slow boiling about 15 minutes.

6. Seal and process in steam canner at 10 pounds pressure (240°F) for 65 minutes.

CANNED PORK ADOBO SPREAD

Assemble these utensils:

chopping board

sharp knife

kitchen scale

2 bowls mortar and pestle basting

spoon strainer

2 utility plates

meat grinder

2-quart saucepan

pressure canner

thermometer

timer

18 1/2-ounce cans

Assemble these supplies:

2 kilos pork (with fat)

1 cup vinegar

2 tablespoons garlic, pounded

1 1/2 tablespoons refined salt

1 1/2 tablespoons black pepper, ground

1 teaspoon vetsin (MSG)

1/3 cup toyo (soy sauce)

2 1/2 tablespoons cornstarch

Steps in preparation:

1. Cut the meat into 1 1/2 inch cubes.

2. Weigh the ingredients.

3. Mix the vinegar, salt, garlic, and pepper with the cubed meat.

4. Store in the refrigerator overnight.

5. Boil the mixture. Separate the sauce from the meat. Continue boiling the sauce for about 10 minutes.

6. Brown the meat. Add soy sauce.

7. Grind the mixture again.

8. Add the cornstarch and sauce. Mix well.

9. Grind the mixture again.

10. Pack in cans.

11. Exhaust at 180°F for 5 minutes.

12. Seal.

13. Process at 10 pounds pressure for 40 minutes.

14. Cool, label, and store.

CANNED PORK ADOBO

Assemble these utensils:

sharp knife

chopping board

kitchen scale

4-quart utility bowl basting

spoon strainer

2-quart saucepan

pressure canner

big kettle or saucepan with

rack sealer

thermometer

timer

12 F cans (8.89 ounces)

Assemble these supplies:

2 kilos lean pork with fat

1 cup vinegar

1/2 teaspoons black pepper, ground

1 tablespoon refined salt

1 1/2 tablespoons pounded garlic

1/3 cup soy sauce

1 teaspoon monosodium glutamate (vetsin)

Steps in preparation:

1. Cut pork into 2 inch cubes.

2. Combine pork with condiments. Marinade overnight in the refrig-erator.

3. Cook to boiling.

4. Separate the stock or sauce from the meat and continue boiling the stock for 10 minutes.

5. Brown the meat and add soy sauce.

6. Weigh into cans (about 230 grams for 1 can).

7. Add the sauce.

8. Exhaust at 180°F for 5 minutes.

9. Seal and process for 30 minutes at 15 pounds pressure.

10. Cool, label, and store.

CANNED GUISADO MIX

Assemble these supplies:

1 1/2 kilos pork (pigi)

1 kilo medium-sized fresh shrimps

190 grams onion, sliced

45 grams garlic, slightly pounded

1 teaspoon vetsin (MSG)

1 tablespoon patis or salt (enough to taste)

shrimp stock, enough to fill cans

Steps in preparation:

1. Separate lean from fat. Remove skin.

2. Cut lean and fat into 1/2 inch cubes. Slice the skin finely.

3. Parboil cubed lean meat in small amount of water.

4. Render fat from pork.

5. Saute garlic, onion and add pork.

6. Add boiled shelled shrimps. Before parboiling fresh shrimps, cut off head which will be pounded and strained to obtain stock. Add boiling water to shrimps and cook until it becomes pink. Drain at once and shell. Add hot shrimp stock, pais or salt. Drain through a colander.

7. Fill No. 2 cans (or 16-ounce jars) with 400 grams of solid; then add the stock to make 550 grams.

8. Exhaust till it reaches 180°F.

9. Seal at once and process at 10 pounds for 50 minutes.

CHICKEN SPREAD CANNING

Assemble these utensils:

kitchen scale

2 4-cluart mixing bowls

kitchen knife

chopping board

3-quart

saucepan

meat grinder

measuring cup

Assemble these supplies:

500 grams of chicken

23 grams of onion

14 grams of salt

7 grams of garlic

1.2 grams of mace

3 grams of bay leaf

2 cups water

2 grams white pepper

2 grams of paprika

42 grams of mono-sodium_ glutamate

15 grams of non-fat dry milk

5 grams of cornstarch

1/2 cup of chicken broth

Steps in preparation:

1. Weigh chicken and other ingredients.

2. Cut chicken into pieces and place in a kettle with salt, onion, garlic, mace and bay leaves.

3. Add water and cook chicken till tender.

4. Remove chicken from kettle.

5. Weigh the edible portion of chicken.

6. Grind into a fine paste in a meat grinder.

7. Add remaining ingredients and mix thoroughly by passing it once more in the grinder.

8. Add chicken stock.

9. Place in cans with a net weight of 85 grams.

10. Exhaust at 170°F and seal.

11. Process at 10 pounds pressure for twenty minutes.

12. Cool.

CHICKEN PORK ADOBO (CANNED)

Assemble these supplies:

1 kilo chicken (meaty portion only)

600 grams pork with 1/2" fat

200 grams liver (pork)

1 cup vinegar, native

2 heads garlic

4 tablespoons salt, coarse

1 teaspoon toyo

1/2 teaspoon peppercorn

1 to 2 tablespoons fat

Steps in preparation:

1. Cut chicken into serving pieces, cut pork into 2" cubes and pound liver. Pound also the garlic and peppercorn.

2. Combine all ingredients. Allow to stand one hour if time will permit. (It is preferable to let adcbo stand in the vinegar and seasoning overnight before cooking.)

3. Cook to boiling point. Regulate the heat and keep the liquid simmering. Cook in a covered container until meat is tender.

4. Transfer cooked mixture into a bowl.

5. Place a tablespoon or two of fat in the pan and brown cooked pieces of pork and chicken.

6. Fry the garlic in the sauce (stock) till brown. Extract the juice of the pounded liver. Add juice to the browned garlic and cook till sauce is thick. Pour sauce over chicken and pork.

7. Pack in No. 2 cans or 2 1/2 cans and heat until cold point (center) reaches 170°F.

8. Seal cans immediately. Process for 30-40 minutes at 10 pounds pres-sure or 240°F. Cool.

TUNA FLAKES (CANNED)

Assemble these utensils:

kitchen scale

4-quart utility bowl

utility plate

pressure cooker

steamer or large kettle with rack

thermometer

pressure canner

timer 3 No. 2 cans

Assemble these supplies:

1 1/2 kilos lapu-lapu flesh

salt

tomato sauce (optional)

Steps in preparation:

1. Remove the viscera and scales from the fish.

2. Wash the fish well inside and out-side.

3. Soak in saturated brine for 6 to 12 hours. Wash and rinse well.

4. Steam from 15-30 minutes in a pressure cooker at 250°F. 

Cook well, but not until completely disintegrated.

5. Remove the flake of fish from the skin and bones.

6. Fill the flakes tightly into No. 2 C-enameled cans.

7. Exhaust 15 minutes at 210 to 212°F in a steam bath before sealing.

8. Process for 90 minutes at 240°F. Yield: 3 No. 2 cans.

FISH CHOWDER (CANNED)

Assemble these utensils:

kitchen scale

kitchen knife

cutting board

2 2-quart bowls

set of measuring cups

measuring spoons

wooden spoon

2 utility plates

skillet or frying pan

2-quart saucepan

5 No. 2 dean cans

Assemble these supplies:

For every kilo of fish meat (apahap, talakitok,

alumahan or torcillo

will do) use:

1/2 kilo salted pork

1/4 kilo onions

1 tablespoon salt

1/4 teaspoon white pepper

1/4 cup flour

1/2 kilo potatoes

Steps in preparation:

1. Cut salted pork and onions into small cubes. Saute them together until soft but not brown.

2. Wash fish, remove the fleshy portions and internal organs separately.

3. Simmer the heads and backbones of the fish for at least one hour. Remove the bones and scraps.

4. To 1 quart of cold fish broth, add 1 tablespoon salt and 1/4 teaspoon white pepper. Stir in 1/4 cup flour until the mixture is smooth. Allow to simmer until ready for use.

5. Cut the fish flesh and potatoes into 1/2" cubes just before using and put 3/4 cup of each in pint glass jars or No. 2 cans. (The fish cubes can be slightly sauteed or blanched in boiling water if the type of fish used falls apart easily.) 6. One-half cup of hot fish broth should be added to each can and the container sealed immediately.

7. Process No. 2 cans at 240°F or 10 pounds for 80 Minutes and the pint jar for 90 minutes at the same temperature.

8. Cool, label and store.