Dried (then reconstituted) porcini adds the bulk of flavor to this pasta dish. For the fresh mushrooms, you can use the common button mushrooms, creminis, portabellos, oyster, even chanterelles would work nicely. But you probably don’t want to compete with the porcini by using a stronger flavored mushroom like shiitake or morels.
Sweet Sticky Rice with Tropical Fruit
Monday, 16 February 1998
This dessert is still good to eat even without fruit… Ripe mangoes are best, but bananas and papayas would work. Wonderful memories of Filipino food!
(Continued)
Apricot Tart
Monday, 16 February 1998
This was inspired by a recipe from one my former coworkers at SGI, Kyrie Robinson, who originally used plums. It’s more a cakey dessert, rather than a tart with the more traditional crisp shell of short pastry. I much prefer apricots, though sweet white peaches could work here as well.
Hot Apple Cider
Monday, 16 February 1998
Ingredients
- 1 gallon apple cider
- 2 cinnamon sticks, each about 2 inches long
- 8 cloves
- 8 whole allspice
- 1 lemon, sliced
Method
- Pour the apple cider into a large enough pot.
- Put the spices into a tea caddy (eases straining), and place in the cider. Add the lemon slices, too.
- Heat the cider; it should become hot, but not simmering. Stir occaisonally. The longer the spices remain, the spicier the cider gets. But if you leave them in for too long (over 30 to 40 minutes) and it could make the cider seem too sweet.
- Ladle into mugs.
My Mother’s Pancakes
Monday, 16 February 1998
Serve these pancakes with butter, pure maple syrup (my favorite!) or fruit preserves. You can store leftover pancakes in the refrigerator for a day or two, and reheat them in a microwave oven.
I ought to try substituting crème fraîche and lowfat plain yogurt for the sour cream.
Tomato and Basil Pasta Sauce
Monday, 16 February 1998
This sauce is so flavorful that you don’t need to add any cheese! This recipe yields about 2 quarts. My apologies for the huge time range when simmering the sauce down: it depends on how watery (or pasty) the tomatoes are, and your desired thickness.
Don’t be deterred by the large amount of garlic. As long as it hasn’t been whizzed into a pulp, the slow cooking will give the garlic a mellow, if not somewhat creamy flavor —yes, sounds odd, but good!
Lentil stew with chard & carrots
Monday, 16 February 1998
This stew usually tastes better the next day. I haven’t figured out a good substitute for fresh basil leaves, i.e., when they’re out of season. You could try dried basil, using about a third the amount called for. Try fresh parsley or fresh sage or fresh rosemary, or mix thereof.
Vegetable Stock
Monday, 16 February 1998
To be used in soups as well as a broth added to grain dishes and whatnot. You’ll definitely need to add salt when using it later, since none is added here. Make sure all of the vegetables have been cleaned of dirt.
Tom Kha Gai: Thai chicken coconut soup
Monday, 16 February 1998
My version of the popular Thai chicken coconut soup. You can substitute shrimp or chunks of fish for the chicken.
Hot Artichoke Dip
Monday, 16 February 1998
This recipe is from Robyn Carillo, who got it from a former coworker of hers. Best served with fresh bread, like a baguette, or crackers.