|
The
Eclectic Cooking Newsletter
Monday, September 3, 2001
Lydia Jensen, Editor: Lydiajj@get2net.dk
<mailto:Lydiajj@get2net.dk>
Lars Jensen, Webmaster/Publisher: Lars@Eclecticcooking.com
www.eclecticcooking.com/CookingRecipes.htm
By subscription only! Welcome to your next issue of "The Eclectic
Cooking Newsletter".
You
are receiving this newsletter because you requested a subscription.
Unsubscribe
instructions are at the end of this newsletter.
=> Featured article: Cocolate, book review.
=> Guest article: The Secret to Permanent Weight Loss
=> How to Be Featured as our Guest Writer
=> New Recipes of the Week
=> Hot Tip
=> Fruit/vegetable in focus
=> Joke/Story of the Week
=> Next week's Issue
=> World health & Nutrition
=> Subscribe/Unsubscribe information
=> Will you vote for us?
Members'
Section
Your password to the members' section is: membersOnly
Please include the capital 'O' and type exactly as shown! The member's section
can be found at http://www.eclecticcooking.com/password.htm
which has all of our past articles, tips and jokes -
Plus,
something extra:)
Featured Articles
Saturday August 25, 05:01 PM:
"OSLO (Reuters) - Norway's Crown Prince Haakon has wed a single-mother
Cinderella in Oslo as thousands of Norwegians cheered in forgiving mood for her
wild partying past."
American has its Hollywood and Northern Europe has its
royalty. Norway gained a crown princess on Saturday, August 25, when Crown
Prince Haakon of Norway married Mette-Marit in the Oslo Dome Church. The
wedding took place at 5:00 p.m. with 800 guests present at the ceremony. When
Crown Prince Haakon wed the Swedish blond-haired, blue-eyed Mette-Marit in Oslo,
thousands of Norwegians cheered despite the fact that the bride had left quite a
liberal past behind her. Most of Europe's royalty attended the wedding.
The three heirs to the Scandinavian thrones, Crown Princess Victoria of Sweden,
Crown Prince Frederik of Denmark and Crown Prince Haakon of Norway shared the
eventful day.
We watched nine hours of the televised event which began with
the arrival of Europe's heads of state, dignitaries, diplomats and royalty, the
ceremony in the church, the greetings of the Norwegian Royal family from the
palace balcony in Oslo after the wedding, and the reception and dinner in the
palace which concluded the events. Although the couple were already living
together in a flat in Oslo, they plan to eventually move to the royal estate of
Skaugum west of the city of Oslo.
I was, of course, primarily interested in the menu for the
dinner which was served to ca. 400 guests in two sessions. The
immediate family, heads of state and European royalty comprised of 220 guests
which were seated in the main dining hall together with the wedding couple,
whereas the remaining 180 guests were served during the second sitting.
Once the guests had gone through the reception line and extended
their best wishes to the royal couple, they proceeded to the dining hall where
they stood behind their chairs until all guests had arrived and the royal couple
had entered. Protocol demanded that only when the bride and groom seated
themselves were the guests permitted to take their seats.
I was delighted when the four course menu was made public, and
I was able to glean some recipes for our readers. Norway is not known for
its cuisine, so some of the menu may not be what you might expect. However, it
is an interesting menu which is served in four courses:
First Starter
Mussels Kilpatrick
(or Oyster Mornay)
Second Starter
Fried Filet of Perch or Pike with Cauliflower Purè
Main Course
Filet of Lamb with Thyme Sauce
Spring Onions
Dessert
Royal Parfait
The wedding cake weighed 140 Kg consisting of numerous
tiers, covered with icing and decorated with Viking ships. The cake was
laden with raisins and rum.
If you are adventurous and feel like tasting the food from royal platters, try
the recipes and enjoy the food.
More
articles:
http://www.eclecticcooking.com/articlesindex.htm
How to Be Featured as our Guest Writer:
Please contact the editor or Email your article to:
Lydia Jensen at Eclectic Cooking: Lydiajj@get2net.dk
Added recipes and article for September 3
First Starter
Mussels Kilpatrick
or Oyster Mornay
Second Starter
Fried Filet of Perch or Pike with Cauliflower Purè
Main Course
Filet of Lamb with Thyme Sauce Spring Onions
Dessert
Royal Parfait
ARTICLE:
Food for Royalty and Guests
If
you are adventurous and feel like tasting the food from royal platters, try the
recipes and enjoy the food.
Mussels Kilpatrick
(Serves 4)
24 ( mussels (oysters )on the half shell
6 thick rashers of smoked bacon
1/2 onion finely chopped
1 Tbsp butter
Thoroughly wash the raw oysters in running cold water. Open them. Keep
half of the shell with the oyster and throw the other half away. In a small
skillet, gently saute the onion. Remove the onions. Chop the bacon
and gently cook in the saucepan until the bacon is cooked and beginning to turn
crispy. Add the sautèd onions to the bacon and mix. Place 1-2
tsp of this mixture on top of each oyster and grill until bacon is lightly
browned - 3-5 minutes. Sprinkle with a little freshly chopped parsley or
rosemary and serve immediately.
Oysters Mornay
(Serves 4)
24 fresh oysters
Thoroughly wash the raw oysters in running cold water. Open them. Keep
half of the shell with the oyster and throw the other half away. Remove the
oyster from the shell and place a little of the mornay sauce on the shell.
Return the oyster and cover with a little more sauce. Sprinkle with grated
cheddar cheese and grill until lightly browned. Serve at once.
Mornay Sauce
1 Cup milk
1 bay leaf
1 onion or shallot, finely chopped
4-5 peppercorns
1 oz butter
2 Tbsp all purpose flour
2 Tbsp whipping cream
2 Tbsp grated sharp cheese
1/2 tsp French mustard.
Salt and white pepper
In a saucepan, heat the milk, bay leaf, onion and peppercorns just until the
boiling point. Remove the saucepan from the burner, cover and let rest for
about 10 minutes. Melt the butter in a small heavy saucepan, remove from
the burner and add the flour, stirring until it makes a smooth paste.
Return the saucepan to the burner and gently cook for 1-2 minutes. Remove
the saucepan from the burner. Strain the milk and add to the flour mixture
stirring vigorously to make a smooth sauce. Return the saucepan to the
burner and cook over medium heat until it just starts to boil. Add
the grated cheese and french mustard and stir until well blended and the cheese
has melted.
Fried Perch or Pike with Cauliflower Purè
(Serves 4)
Four filets of perch or pike (or other flat fish such as plaice)
3 Cups fresh bread crumbs
2 Tbsp all purpose flour
1 Tbsp chopped parsley
Salt and pepper
1 egg
2 Tbsp milk
flour
Butter
Vegetable oil
Remove skin from filets. Combine bread crumbs, parsley, a little salt and
freshly ground pepper. Beat the egg and milk in a flat bowl. Coat the fish
filets with flour, dip into beaten egg and milk mixture and coat well with
bread crumbs. Melt equal parts butter and oil (about 2 Tbsp each) in a large
frying pan or skillet. Fry the fish until golden brown and cooked through.
Serve with Cauliflower purè.
Cauliflower Purè
(Serves 4-6)
1 medium-sized onion, finely chopped
1 dl water
1 fresh cauliflower (or frozen)
1-3/4 dl light sour cream or "creme fraiche"
2 tsp salt
freshly ground pepper
Wash and cut the cauliflower into smaller pieces. In a large saucepan gently
cook the onion and cauliflower until tender. (If you prefer you may steam
the cauliflower and saute the onion in a little butter or olive oil until just
tender but not brown.) Puree the onion and cauliflower and place in a
medium-sized saucepan. Add the light sour cream or "creme
fraiche", salt and pepper and mix until a smooth puré. Serve one or
two tablespoons topped with a little freshly chopped rosemary or parsley next to
the fish filet.
Filet of Lamb with Thyme Sauce
and Spring Onions
(Serves 4)
4 lamb filets
Wash and clean the lamb filets. Dry with a paper towel. In a large, heavy
skillet or Dutch oven, melt a little butter and vegetable oil (about 2 Tbsp
each). When the butter has melted and the pan is hot, reduce the heat to
medium and place the filets in the hot skillet. Cover and cook 6-7 minutes.
Turn and cook another 6-7 minutes. Set aside to rest for about 20
minutes before slicing and serving. If you like your meat well done, cook
the lamb for 8-10 minutes on each side.
Slice the filet into 1-inch size slices and arrange on a large platter with new
potatoes decorated with a little fresh mint leaves or parsley leaves.
Can also be served with Spring onions as follows:
8 spring onions
2-3 sprigs fresh thyme
4 Tbsp good honey
6 Tbsp balsamico vinegar (dark malt vinegar)
Mix the freshly chopped thyme, honey, malt vinegar salt and pepper. Place
the spring onions in a good-sized casserole dish so that the onions can be laid
flat length-wise. Pour the honey mixture over the spring onions and bake
in the oven for about 20 minutes at
180 C (350 F). Serve on a large platter with the new potatoes on one side,
the sliced lamb filets in the middle and the spring onions on the other side
Serve the thyme sauce in a separate dish.
Thyme Sauce
2 tsp butter
1 Tbsp all purpose flour
2-2/1 dl bouillon (from lamb)
1-1/2 dl whipping cream
2 egg yolks
2-3 Tbsp fresh lemon juice
Salt and pepper
2 Tbsp freshly chopped thyme
Melt butter in a medium-sized saucepan. Add the flour and blend with the
butter. Remove the sauce-pan from the burner and add the bouillon
stirring vigorously to make a smooth sauce. Return the saucepan to the
burner and let it cook for a couple of minutes; continue stirring. Beat
the egg yolks, add the whipping cream and beat until smooth. Remove the
saucepan from the burner and gradually add the whipping cream, stirring
constantly. Add the lemon juice and stir again. Return the saucepan
to the burner and heat thoroughly - do not boil.
Remove the saucepan from the burner, add the thyme, stir again and serve (or
keep covered and hot until ready to serve).
Royal Parfait
(Serves 8)
1 pint (4 dl) custard (medium thick vanilla sauce)
1 oblong sponge cake
1/3 Cup (2/3 dl) sherry
1 small jar strawberry jam (ca. 6 oz) or
8 oz (250 g) raspberries 1/2 Cup (1 dl)
sugar
1 punnet fresh strawberries
1 small tin sliced peaches
1/4 Cup (1/2 dl) toasted, slivered almonds
1 Cup (2 dl) whipping cream
1/4 Cup strawberries (extra)
Make the custard (vanilla sauce) according to the directions on the packet - add
a little more milk so that it is not too thick and can be poured.
Cut the sponge cake into thin slices and put half into 1 large serving bowl.
Sprinkle with half of the sherry, then spread with half of the strawberry
jam. If you are using the raspberries, put the raspberries and sugar through the
blender and spread half over the sponge cake.
Wash and hull the strawberries. If the strawberries are quite large, cut
them in halves or quarters. Place these over the strawberry jam or purèd
reaspberries. Sprinkle half of the slivered almonds over the mixture.
Pour half of the custard over the strawberries.
Continue the layers with the the remaining half of the sponge cake.
Sprinkle the rest of the sherry over the cake. Spread
the rest of the strawberry jam over the cake (or the rest of the raspberry
purè). Drain the peaches and place these over the the mixture.
Sprinkle the remaining slivered almonds over the the peaches, then top
with the remaining custard. Chill for about one hour. Whip the
cream and top with whipped cream and sliced strawberries before serving.
If you wish to serve the parfait individually. Make the parfait as
instructed above, spoon into tall parfait glasses or dessert dishes and top with
whipped cream and sliced strawberries before serving.
More of our are recipes are here:
http://www.eclecticcooking.com/recipesmenus.htm
Hot Tip
Store olives, covered with French dressing, in a jar in the refrigerator. One
hour before serving take the jar from refrigerator, remove as many olives as you
need and add more olives as the jar empties. When all the olives are used, the
French dressing is handy for salads
Fruit/Vegetable in Focus
Cherimoya, Annona cherimola:
The Cherimoya originates from Peru. The name originally means
"cold seed" most likely because the fruit is grown at a high altitude,
1000-2000 meters height. The Cherimoya is oval or sphericaly shaped. The
skin, a green of bronze color, cannot be eaten. The meat has a sweet and juicy
taste. It can be eaten raw as fresh fruit, either between meals or as a dessert.
The fruit is cut and halved and eaten with a spoon. Cherimoyas taste very good
in desserts or fruit salads or mixed (placed in a blender) with milk, cream,
wine or water for milk shakes or other drinks. The taste has been known to taste
like strawberries with vanilla ice-cream or cream. The fruit can keep for
1 week in a cool place or two days at room temperature. It should not be stored
in the fridge! Cerimoya are available from August to December.
From: www.online-cooking-recipes.com
Jokes
Rules for Chocolate
If you get melted chocolte all over your hands, you are eating it too slowly.
A nice box of chocolate provides your total daily intake of calories in
one go.
Two phrases: Money talks. Chocolate sings.
Why is there no such organization as Chocoholics Anonymous?
Answer: Because no one wants to quit.
Without chocolate there would be no need for control-top tights, and an entire
garment industry would be devastated.
Next Week's Issue, September 10
Article: All about Quiches/Savory Tarts
Recipe: Tomato Quiche
Recipe: Chili Quiche
Recipe: Small Cheese quiches
Recipe: Asparagus and Mushroom Quiche
Recipe: Salmon Quiche
Recipe: Onion Quiche
www.eclecticcooking.com/CookingRecipes.htm
Please feel free to pass along/email this newsletter to a friend.
They are also welcome to subscribe at: update@Eclecticcooking.com
Recipes and funny stories/jokes can be e-mailed to
Lars@Eclecticcooking.com
What do you think of our newsletter? Do you have any comments about the
article, recipes, jokes, etc.? Write to Lydiajj@get2net.dk
Sign up for our survey!
Why
sign up for our survey? Have control over your newsletter!
By signing up we will be able to offer you what you are interested
in and make your newsletter a much more personal newsletter and one that you can
enjoy much more. Just click on the link below to choose your interests.
http://lb.bcentral.com/ex/manage/subscriberprefs?customerid=14043
--------------------------------------------------------------------------
Copyright 2001 Eclectic Cooking
--------------------------------------------------------------------------
|