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FareShare Gazette Recipes -- December 2005 - O's

 

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Recipes Included On This Page

Ode to Bing
Ostrich Scaloppine with Green Peppercorns
Oven Baked Chicken With Rosemary and Sour Cream

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                           * Exported from MasterCook *

                                   Ode to Bing

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 9-12 Dec 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)

I found this in a book our son gave to Buddy and thought
I'd share it with you.

"Ode to Bing"
by Shu Xi; ca. 300
translated by Antony Shugaar

Flour sifted twice,
Flying snow of white powder
In a stretchy, sticky dough
Kneaded with water or broth, it becomes shiny.

Then water is set to boil over the fire,
Waiting for the steam to rise
We hitch up our clothes, we roll up our sleeves,
And we knead and we shape and we smooth and we stretch.
Finally the dough detaches from our fingers;
Under the palm it is perfectly rolled out in all directions
And without a break in the haste and hurry.
The stars separate and the hailstones fall.
In the basket, no spattered stuffing.
On the bing not a trace of extra dough.
Perfectly lined up, of great beauty,
Without breaking, the dough is fine and thin.
It swells so that one can guess at the stuffing below,
Soft as silk floss in the springtime,
White as autumn silk, cooked just in time.

From - On Food and Cooking; the science and lore of the kitchen
by Harold McGee; rev. 2004; Scribner.

Contributed to the FareShare Gazette by Hallie; 24 December 2005.
www.fareshare.net

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                        * Exported from MasterCook *

                  Ostrich Scaloppine with Green Peppercorns

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ostrich -- fan or
other tender cut,
partially frozen for easy slicing
1 tablespoon dried green peppercorns -- coarsely ground
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup unbleached flour
2 tablespoons olive oil
or Canola oil
2 tablespoons butter

1 Slice meat 1/4-inch thick and place one slice at a time between sheets
plastic wrap. Pound evenly with a flat meat mallet to thickness of 1/8
inch -- ¥
Sprinkle generously with coarsely ground green peppercorns, salt and
pepper and pound in lightly. Dip meat slices in flour to coat both sides
evenly and gently shake off all excess flour.

2. Heat a large non stick skillet over medium-high heat. Add oil and two
tablespoons butter. When butter is bubbly, quickly saute meat three or four
slices at a time. Turn only once and cook until lightly browned, about a
minute on each side. Meat should be slightly pink inside. Transfer to
heated serving platter and keep warm.

3. In same skillet, add garlic and grappa. Scrape up any particles clinging
to bottom of skillet and reduce liquid to a slight tablespoon. Add chicken
stock and sage and reduce liquid slightly. Off the heat whisk in butter a
tablespoon at a time. Taste and adjust seasonings with salt, pepper and
lemon juice. Stir in chopped parsley just before serving. Pour a stream of
sauce over ostrich scaloppine; garnish with parsley sprigs and green
peppercorns. Serve immediately.

Serves 6 to 8

My comments: I prefer what is called a 'pavé' which is like a piece of
tenderloin. I would sauté it like I would for beef tenderloin, to seal the
juices inside the piece of meat. That's why I would not add any salt before
serving. I would also let it rest for 3 to 5 minutes under an aluminum foil
before serving. 

Source : http://www.agonline.com/birdbrain/recipes.htm#scaloppine

Contributed to the FareShare Gazette by Claudia; 87 December 2005.
www.fareshare.net

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Per Serving (excluding unknown items): 300 Calories; 12g Fat (36.9% calories from 
fat); 41g Protein; 7g Carbohydrate; trace Dietary Fiber; 127mg Cholesterol; 217mg 
Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Fat.


 

                        * Exported from MasterCook *

               Oven Baked Chicken With Rosemary and Sour Cream

Recipe By : From Diana Rattray, Your Guide to Southern U.S. Cuisine
Serving Size : 4 Preparation Time :2:30
Categories : Volume 9-12 Dec 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken parts -- (3 to 3 1/2)
1/2 cup sour cream
2 tablespoons lemon juice
1 1/2 teaspoons chopped fresh rosemary
or 1/2 teaspoon dried crumbled rosemary
1/4 teaspoon salt
1 dash pepper
2 tablespoons corn flake crumbs
1 dash paprika
1 teaspoon dried parsley flakes
or 1 tablespoon fresh parsley

Heat oven to 375F.

Wash chicken and pat dry. Combine sour cream, lemon juice, rosemary, salt,
and pepper. Spread half of the sour cream mixture over the chicken; arrange
in a shallow baking dish. Bake chicken, uncovered, for about 45 to 55
minutes, or until tender. Brush with remaining sour cream mixture; sprinkle
with crumbs and paprika. Bake chicken for 10 to 15 minutes longer. Garnish
with parsley before serving.

Serves 4 to 6.

Source : "About.com"
S(MC format by Chupa Babi): "112805"

Contributed to the FareShare Gazette by Chupa; 5 December 2005.
www.fareshare.net

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Per Serving (excluding unknown items): 64 Calories; 6g Fat (82.1% calories from 
fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 149mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat.

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