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Welcome to Spike's & Jamie's "Spike’s Good Eatin’ Recipe Collection Archives"!! Here we store all the back issues of the original "Spike’s Good Eatin’ Recipe Collection" and of the "Spike’s Jewish Good Eatin’ Recipe Collection". These newsletters were written by Spike (Jann McCormick) and published by Jamie from 2000 until Spike's death in 2008. Spike loved to cook and share her cooking with those she loved. Sharing her recipes was the next best thing.
[Spike’s Good Eatin’ Recipe Collection] [Spike’s Jewish Good Eatin’ Recipes]
(¯`·.¸¸.·´¯`·->Spike’s Good Eatin’ Recipe Collection Issue 47<-·´¯`·.¸¸.·´¯)
March 21, 2004
from: Spike's and Jamie's Recipe Collection
Many of these recipes have not yet been added to the recipe web site, so you are getting a "sneak peek" of future additions. We hope you enjoy these recipes. Spike's comments are in Brackets.
Spike the Grate & Jamie the Webmistress
 When I saw this recipe, I knew it is time to do another newsletter.
2 cups olive oil
1 red bell pepper, cut in strips
3-4 lb. chicken, cut into pieces
1/2 rabbit, cut into pieces
1/2 teaspoon sweet paprika
1 1/2 pounds green beans, cut into 1-inch pieces
1 1/2 pounds broad beans, shelled
1/2 tomato, chopped
4 1/2 cups water
2 cups snails, cleaned, fresh or frozen
1 1/4 pounds plus 1-ounce rice (3.5 ounces per person)
Salt and freshly ground pepper
1 pinch saffron, for coloring
Sprigs rosemary, as garnish
Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary to keep the bottom of the pot lightly coated. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.
Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.
For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.
Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving. Recipe from Simply Saffron
 In addition to being the first day of Spring, today is the 319th birthday of Johann Sebastian Bach. According to an article I read this morning, his music was not well liked during his lifetime. That seems a common experience among artists. I got up this morning at 5:30 so that I could hear the Bach music I knew would be played on a local public radio station, KPFA. Mary Berg arrives early every Sunday morning, at that Berkeley, California radio station, to treat her listeners to the wonders of music. She plays some Bach every Sunday, and we are always thankful for the gifts given us by JS Bach. 
 Here’s a really nice dessert. 
APPLE APRICOT PIE
4 fresh apricots, cored and sliced
3 granny smith apples, cored and sliced
3/4 cup sugar
1 tsp. cinnamon
3 Tbsp. flour
2 Tbsp. lemon juice
1/2 tsp. nutmeg
1 9-inch piecrust
2/3 cup flour
1 tsp. cinnamon
1/4 cup brown sugar
2 Tbsp. lemon juice
1/4 cup butter, melted
Combine all pie ingredients in a large bowl and mix well. Place in piecrust and bake at 350 degrees for 30 minutes. Combine crumb-topping ingredients, except for butter, and mix to form a crumb-like consistency. Sprinkle over pie and pour melted butter on top. Bake an additional 30 minutes at 350 degrees.
 I found this item extremely interesting. I love love love Globe
have wondered why the Jerusalem artichoke is so called, because it looks
like the rhizome of an iris plant. I still have never tasted of it, but
plan to do so. 
JERUSALEM ARTICHOKE INFORMATION
One of Chef Gardelle's favorite vegetables is the Jerusalem artichoke, which is at its best in late winter. This starchy root, one of the few native American vegetables that have joined the international cooking repertoire, is a perfect match for some of his favorite meat dishes, Gardelle says.
Jerusalem artichokes also are called sunchokes, which is actually a more accurate name. They have nothing whatsoever to do with Jerusalem.
The prevalent theory is that "Jerusalem" derives from girasole, the Italian word for sunflower, because this vegetable is, in fact, a member of the sunflower family. The artichoke part of the name probably is derived from the fact that the flesh vaguely resembles the heart of an artichoke, both in taste and texture.
Jerusalem artichokes can be sliced thinly and used raw, but at Chapeau, the favored method is to cook them in water or chicken stock ("extra flavor!" says Gardelle), then puree them. They may be seasoned with just salt, pepper and a little butter, or smoothed with the addition of cream. A dash of white truffle oil, Gardelle says, will elevate the taste to another dimension and put an accent mark on the vegetable's main virtue, its earthy taste, which makes it such a great match for the heft of meat and the spicy sweetness of a red wine sauce.
 Here’s a nice recipe using the Jerusalem artichoke: 
BEEF TENDERLOIN WITH JERUSALEM ARTICHOKE PUREE & JUNIPER SAUCE
Philippe Gardelle likes the earthy flavor and texture of Jerusalem artichokes as a contrast to wine-based sauces. You could use the same puree with squab, duck or venison.
2 cups dry red wine
1/2 cup sugar
2 bay leaves
4 sprigs of thyme
10 juniper berries
1 star anise
1 teaspoon coarsely crushed black pepper
2 ounces bacon, diced
1/2 tablespoon or more butter
1/2 tablespoon canola oil
1 garlic clove, cut in half
1 small onion, diced (double if using chicken stock)
1 carrot, diced (double if using chicken stock)
3 shallots, sliced
2 cups veal stock or chicken stock
1 pound Jerusalem artichokes (sunchokes)
1 tablespoon butter
Kosher salt and freshly ground pepper to taste
2 tablespoons heavy cream (optional)
1/2 teaspoon white truffle oil (optional)
8 beef tenderloin steaks, 8 ounces each
Salt and pepper to taste
1/2 tablespoon butter
1/2 tablespoon canola oil
To prepare the sauce: Pour the wine into a medium saucepan. Add the sugar, 1 of the bay leaves, half of the thyme sprigs, half of the juniper berries, the star anise and crushed pepper. Bring to a boil, reduce heat and simmer until reduced by about half and the sauce no longer tastes and smells of alcohol. Remove and discard the star anise. Set the reduction aside.
Cook the bacon in a skillet over low heat until the fat has rendered. Add the butter and canola oil. When the butter has melted, add the garlic, onion, carrot and shallots. Cook until the onion turns translucent, about 9 minutes. Add the remaining thyme sprig, bay leaf and juniper berries. Stir, add the stock and bring to a boil. Add the wine reduction, bring to a boil, then reduce the heat and simmer for 30 minutes. Pass the sauce through a fine sieve, return to the pan and continue simmering until slightly thickened, smoothing with a small amount of butter if desired. Set aside.
To prepare the Jerusalem artichokes: Scrub the Jerusalem artichokes. Place in a pan of salted water to cover; bring to a boil and cook until a small knife easily pierces the vegetable. Cooking time will depend on the size of the tubers. Let cool slightly, then peel.
Put the chokes through a potato ricer. Add the butter and season with salt and pepper. For a creamier texture, add the optional cream. Add truffle oil for a deeper flavor. Keep the puree warm while you cook the meat.
To cook the steaks: Lightly season the steaks with salt and pepper. Heat the butter and oil in a heavy skillet until almost smoking. Add the steaks and cook over high heat to desired doneness, turning once.
To serve: Quickly reheat the sauce. Place a couple of spoonfuls of sauce on each warmed dinner plate; top with a steak and spoon the sunchoke puree alongside.
GREEN BEANS AND TOMATOES, GREEK STYLE
Makes 8 servings
2 pounds fresh green beans, trimmed and blanched
2 large onions, coarsely chopped
2 tablespoons olive oil
1/3 cup vegetable oil
1 clove garlic, chopped
4 large tomatoes, peeled and cut up, or 1 16-ounce can tomatoes
1 teaspoon Worcestershire Sauce
4 ounces water
Sea salt and freshly ground pepper to taste
Blanch green beans. Refresh immediately in ice water to stop the cooking.
Sauté onions in oil. When they are about half done, add the garlic. When onions are completely translucent, add tomatoes, water, Worcestershire sauce and salt and pepper. Cook for about 10 minutes.
Add the green beans and cook for about 15 minutes more. This dish is also very good prepared a day ahead and served at room temperature.
 Soup is a nice starter – you can use more or less noodles, depending
upon how filling you want it to be. 
8 green onions
4-6 oz cabbage, [ 1/4 small head ]
8 oz. boneless lean pork
1 &1/2 Tbsp. vegetable oil
6 cups chicken stock or broth
2 Tbsp soy sauce [ light is better, makes a ' milder ' tasting broth ]
1/2 tsp grated pared fresh ginger root
4 oz. thin Chinese noodles
Cut onions into thin diagonal slices. Shred cabbage. Slice pork into paper-thin strips.
Heat oil in wok over medium-high high heat. Stir-fry pork until no longer pink, about 5 min.
Add stock, soy sauce and ginger to pork mixture. Cook until mixture boils. Reduce heat and simmer 10 minutes.
Stir in noodles and onions. Cook just until noodles are tender, 1 to 4 minutes. Serve immediately.
 I wonder if there is such a thing as “Short Soup?” 
We should do breakfast one day soon…. We’ll plan on it.
SHALOM FROM SPIKE & JAMIE
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