Stuck in someone else's frames? break free!
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
http://www.spike-jamie.com/
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[].
Shalom, from
Spike the Grate & Jamie the Webmistress
(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)
[] When I saw this recipe, I knew it is time to do another newsletter.
[]
PAELLA VALENCIANA
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
Pie Ingredients:
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
Crumb topping:
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
artichokes, and
have wondered why the Jerusalem artichoke is so called, because it looks
more
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.
The Sauce
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
The Sunchokes
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)
The Steaks
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.
Serves 8
(¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯`·.¸¸.·´¯)
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. []
LONG SOUP
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 |
Any problems with
this page?
Send the URL of this page & a description
of the problem to: webmaster (at) spike-jamie.com
Thank you!
You will have to type the email address - we are removing the clickable links because of spammers.
Search this site
powered by FreeFind |
Search for recipes in this website.
Back to Spike's & Jamie's Recipe Collection
Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.
Due to the number of recipes and tips we receive, it is impossible
for us to personally test each one and therefore we cannot guarantee its success.
Please let us know if you find errors in any of them.
We do not endorse or recommend any recipes, tips, products or services listed in
our ezines or on our web pages. You use them and their contents at your own risk
and discretion. If you do not agree to these terms, please don't continue to use
them. If you do use them, it means you agree to these terms.
Copyright notice - No infringement of any text or graphic copyright is intended.
If you own the copyright to any original image or document used for the creation
of the graphics or information on this site, please contact the Webmaster with all
pertinent info so that proper credit can be given. If you wish to have it removed
from the site, it will be replaced ASAP.