5 : c Chicken stock
1/2 : ts Saffron
6 : tb Extra virgin olive oil
1 : Spanish onion; in /4" dice
1 : Red bell pepper; in /4"
-dice : -dice
1 : Green bell pepper; in /2"
-dice : -dice
8 : Cloves garlic; thinly sliced
2 : tb Spanish paprika
1 : /2 lb Spaghetti broken in "
-pieces : -pieces
1 : lb Cleaned calamari; in /4"
-rounds : -rounds
24 : Cockles; scrubbed and rinsed
1 : lb Rock shrimp; checked for
-shells : -shells
2 : c Fresh tomatoes juices
-removed; : -removed; chopped
2 : tb Fresh hot chilies seeds
-removed; : -removed; chopped
1/2 : c Scallions; chopped
1 : Dried ancho chile; soaked in
-boiling : -boiling water for 10
-minutes : -minutes
1 : tb Canola oil
7 : oz Coiled fideos; crushed to
-break : -break up coils, or dried
-angel : -angel hair pasta
2 : Cloves garlic
1/2 : c Chopped onion
1 : ts Cumin
1/2 : ts Salt
3 : Tomatoes; roasted over a
-flame : -flame until blackened, then
-peeled : -peeled and seeded
1 : Chipotle en adobo
1 : /2 c Water or broth
1/4 : c Grated Parmesan
1 : Peeled avocado; sliced
10 : oz Thick spaghetti or buccatini
2 : tb Olive oil
1 : md Onion; finely chopped
2 : Cloves garlic; minced
3 : lg Ripe tomatoes; peeled,
-seeded : -seeded and flnely chopped
1 : ts Sweet paprika
12 : sm Clams or mussels;
-scrubbed : -scrubbed under cold water
6 : oz Shrimp; peeled and deveined
6 : oz Scallops (large ones cut
-into : -into quarters; small ones
-cut : -cut in half or left whole)
8 : oz Monkfish or other firm white
-fish; : -fish; cut on the diagonal
-into : -into 1/2-inch slices
2 : 1/ -(up to)
3 : c Fish or chicken stock or
-bottled : -bottled clam broth; or as
-needed : -needed
1/4 : ts Saffron threads; soaked in:
1 : tb Warm water
Salt; : Salt; freshly ground black
-pepper : -pepper
2 : tb Chopped fresh parsley for
-garnish : -garnish
2/3 : c Mayonnaise
2 : Garlic cloves; minced
1 : tb Buttermilk
1 : bn Fresh chives; minced
3 : tb Olive oil
1 : Onion; chopped
1 : Leek (White & Pale Green
-Parts : -Parts Only)
2/3 : c Dry white wine
1 : /2 lb Fish bones; from white fish
8 : c Water
6 : Sprigs fresh parsley
1 : ts Whole black peppercorns
1 : Bay leaf
12 : oz Fideous pasta or vermicelli
20 : lg Clams in shells; scrubbed
1 : c Uncooked Oatmeal
1 : /2 c Hot Water or Meat Juices
4 : oz (1 cup) Grated Cheese
1 : Egg, Beaten
1 : c Wheat Germ
1/4 : c Margerine
1/2 : c Powdered Milk
1/4 : tb Salt
1 : c Cornmeal
3 : c Whole Wheat Flour
1 : c Rolled oats
1/3 : c Margarine or butter
1 : c Boiling water
3/4 : c Cornmeal
1 : tb Sugar
2 : ts Chicken or beef instant
-bullion : -bullion
1/2 : c Milk
4 : oz Shredded cheddar cheese; ( 1
-cup) : -cup)
1 : Egg; beaten
2 : c White or wheat flour
1 : c Uncooked oatmeal
1 : c Boiling water
1/2 : c Margarine
1/2 : c Milk
1 : Egg, beaten
1 : tb Sugar
1 : ts Bouillon granules, ( to 2)
3/4 : c Cornmeal
2 : 1/ c Whole wheat flour, ( 1/ to
-3) : -3)
1 : c Uncooked Oatmeal
1 : tb Bouillon Granules
3/4 : c Powdered milk
1 : Egg, Beaten
1/3 : c Margerine
1 : /2 c Hot Water
3/4 : c Cornmeal
3 : c Whole Wheat Flour
1 : pk Dry Yeast
2 : c Warm Chicken or Beef Broth
1/4 : c Margerine or Hamb. Grease
1 : Egg, Beaten
2 : c All Purpose Flour
1 : c Wheat Germ
4 : c Whole Wheat Flour
1/2 : c Warm Water
1/2 : c Powdered Milk
1/4 : c Honey
1/4 : tb Salt
1 : c Cornmeal
2 : c Cracked Wheat
3/4 : c Hot Water or Meat Juices
1/2 : c Powdered Milk
1 : Egg, Beaten
1/3 : c Margerine
1/2 : ts Salt (optional)
3 : c Whole Wheat Flour
1/4 : c Hot water
8 : Cubes chicken bouillon
1 : pk Dry yeast
1 : ts Sugar
1 : /2 c Tomato juice
2 : c All-purpose flour
2 : c Wheat germ
1 : /2 c Whole wheat flour
2 : lb Ground round
2 : Eggs
1 : c Sweet pickle relish
3/4 : c Onion, coarsely chopped
3 : tb Worcestershire sauce
1 : oz *bourbon
2 : Garlic cloves minced
1/4 : c *green Bell pepper chopped
1/2 : c *bacon, cooked & crumbled
-salt : -salt & pepper to taste
Field : Field Greens
2 : Red Delicious Apples
2 : Granny Smith Apples
1 : c Walnut pieces
4 : Oz. Texas Goat Cheese (up to
-6) : -6)
0: four days ahead of bread making, prepare the starter: combine 1 cup rye flour with 1 cup liquid, cover loosely and set in a warm place
1: Stir once or twice each day, adding more liquid if the mixture becomes too dry
2: it should bubble and give off a strong odor
3: when ready to prepare the dough, put the starter in a large mixing bowl, add 2 more cups of whatever liquid was used and stir
4: Dissolve the yeast and salt in 1/4 cup warm water and stir in
5: Then beat in the remaining rye flour and up to 4 cups of the white flour one cup at a time to make a somewhat soft biscuit like dough firm enough to hold it's shape
6: It should not be too sticky
7: turn out on a lightly floured board and knead until smooth and velvety, about 10- 12 minutes
8: Divide the dough into two equal parts and shape into balls
9: Place in two buttered bowls, turning to coat the dough with the butter
10: Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours
11: Place on a buttered baking sheet, cover and let rise again until doubled in bulk, about 40 minutes
12: Bake in a preheated 400o oven about 45 minutes or until the loaves sound hollow when tapped with the knuckles
13: Ten minutes before the loaves are done, brush the tops with the egg wash
14: cool, covered with towels to prevent the crust from hardening
15: James Beard: Beard on Bread 1973 ISBN 0-345-29550-1 From Gemini's MASSIVE MealMaster collection at www
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17: com/~gemini