Recipes Included On This Page Ode to Bing Ostrich Scaloppine with Green Peppercorns Oven Baked Chicken With Rosemary and Sour Cream Use Your Browser's "Back" Button to Return to This Recipe List
	* 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 - - - - - - - - - - - - - - - - - - - * 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 - - - - - - - - - - - - - - - - - - - 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 - - - - - - - - - - - - - - - - - - - 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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