Thread: AS: The Ship of Fools Recipe Book Board: Limbo / Ship of Fools.


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Posted by Motherboard (# 54) on :
 
Motherboard and dsiegmund cordially invite you to participate in the Ship of Fools Cookbook. We have such wonderful cooks on board who love to share thier gifts with us at ship meets or inviting us into thier homes for parties.

I don't know how many of you are going to join us, but we'll take all comers! We will divide them into food categories, try to make it easy for cooks in any country with dual cups and liter equivalents.

other than the recipes there are other considerations:
1) I would very much like British and Australian people to help with this, and if you are interested, please PM me. (Babybear, you are first on my list!)
2) If anyone has friends or relatives who own a print shop you can PM me too. I have a friend who are printers, but will consider any others.
3) Next will be cost. I don't have a clue, as I don't know what it will cost to print and ship.
4) How many recipes can you post? As many as you would like, I think. Either post me or dsiegmund on PM or on this thread.
5) How long do I have to send recipes? Good question. I have to put a time limit on it, but I will post that later.

Just consider this and pray for us, this is a labor of love, and hope you will enjoy the book when it is finished.

Love and saintly cooking hugs,
Motherboard and d siegmund

[edited title case]

[ 29. March 2004, 21:08: Message edited by: Maddie ]
 

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Posted by dolphy (# 862) on :
 
Motherboard

Count me in
 

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Posted by marmot (# 479) on :
 
How about posting it online in its own corner of the Ship? Anyone who wants a printed copy can bear the cost themselves. That way we can add to it as people prepare their best dishes at future shipmeets.
 

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Posted by Amorya (# 2652) on :
 
I can do page layout if you want - giving you a PDF file that you could send straight to the printers.

I don't expect cost would be loads for a recipe book. I think my local print shop does spiral binding for a pound or two, and black and white pages for 4 or 5 pence (for a one off). If they were doing large quantities, the cost per page would go down significantly.

Amorya
 

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Posted by dsiegmund (# 908) on :
 
Hopes someone mentions the recipe book in MW. What would the beverage section be without them?
 

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Posted by bessie rosebride (# 1738) on :
 
This is so exciting!
Thanks to both, Motherboard and dsiegmund.

I'll be submitting shortly. So we just write the recipe as we locally measure it? Y'all will have conversion tables or something?
 

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Posted by Motherboard (# 54) on :
 
MARMOTA what a great idea!
An online recipe book.

And thanks for mentioning the Joy of Cooking for the conversion chart. I don't have the book myself, but I'm sure someone will help with that.

Oh, this is becoming a wonderful adventure for "foodies"......

Love and yummy hugs,
Motherboard

[ 16. July 2003, 03:25: Message edited by: Motherboard ]
 

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Posted by Lyda Rose of Sharon (# 4544) on :
 
I hope everyone has checked out the Recipe thread in Heaven pg 4. There are some real possibilities there.
 

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Posted by Mamacita (# 3659) on :
 
OOOh, this is brilliant. Thanks, Motherboard!
 

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Posted by Bronwyn (# 52) on :
 
Wow would love to help and submit a recipie
 

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Posted by Lady G (# 3746) on :
 
A stunning idea.

What would the slant of the book be? Just a general collection? a medley of obscure recipes? a random collection of cakes? recipes from each county represented on the ship? receipes for those on a shoe string?

To add to marmot's idea - if this was going to be a fundraiser, you could charge a couple of pounds to download the book.
 

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Posted by dsiegmund (# 908) on :
 
Should those recipes that are Meet favorites merit their own chapter or should they be scattered in different sections with a notation like "Colorado Meet New Mexico Chili"?

The online version sounds like a good idea. Take a look at Epicurious.com It is a large, searchable cookbook.
 

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Posted by Lots of Yay (# 2790) on :
 
Ooh ooh! Count me in! Can't wait!
 

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Posted by ChastMastr (# 716) on :
 
ME TOO
 

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Posted by ChastMastr (# 716) on :
 
PS: If anyone has any recipes Miss Molly ever posted, I think they should be in there somewhere.


 

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Posted by Janine (# 3337) on :
 
dsiegmund - I promise, I will find an avatar I like, soon! Then you can have your face back...

Is it Ariel who has a great quince/lamb recipe? I may have that filed -

Now if only I can actually write down actual measurements. Mamman taught me to use my hands.
 

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Posted by dsiegmund (# 908) on :
 
Janine,

The avatar is I'm sure public property, so don't worry about using it. Did Maman teach you to make good rice and gravy?
 

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Posted by IntellectByProxy (# 3185) on :
 
<sticks hand in the air at the back of class> Oooh oooh, Miiiiissssss, I have some great recipies what I made up myself miss.

Mmmmm fooooood.
 

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Posted by sabine (# 3861) on :
 
Wonderful idea!

Since this is a spiritual board, will there be recipes for communion bread? (not that they would apply to my religion, but I've been around and know there has to be an answer for those tiny crispy pillow-shaped cracker-type things I've seen used.)

sabine
 

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Posted by Miffy (# 1438) on :
 
Wasn't it Stoo who was responsible for those lethal SoF party punches? (my virtual bath has never recovered from the shock) . We must include one of those.
 

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Posted by Gill H (# 68) on :
 
Got to include Babybear's Chocolate Strawberries, as done during the Scarborough St Sim's weekend.

Mmmmmmmm ....
 

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Posted by Laura (# 10) on :
 
I'll donate my pecan honey crusted chicken, peanut butter nipple cookies, and sure-fire chocolate chip cookies. Sounds terrific.
 

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Posted by dsiegmund (# 908) on :
 
I hope that if we do a section of faith themed recipes that someone will come up with a recipe for the beautifully named Nun's Sighs (Suspiros de Monja). I've never had it, but it's a Spanish desert like a beignet. There's also one called Nun's Tummies, but I don't know anything about what that one's like.
 

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Posted by Motherboard (# 54) on :
 
YUM,
dsiegmund, the Nun's tummies sound like mexican sopapillas.

For the UK posters, the one, the only inimitable BABYBEAR has agreed to join the recipe committee, as has Dolphy.

Send those recipes NOW!
I have fudge from Beenie, Colorado chile from Jb and Regina Shoe's calabacitas recipes

Still negotiating for online space, and how to get paid for downloading recipes for the Organ Fund. <Rodin's the thinker smiley needed here>

Motherboard
 

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Posted by BuzzyBee (# 3283) on :
 
Great idea. I'll send in my favourite veggie recipies. When's the deadline?
 

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Posted by dsiegmund (# 908) on :
 
Motherboard,

I have 83MB of webspace left with my ISP. Do you think that would be enough for the cookbook? Or since there's going to be money involved would it be better for it to be with the Ship's domain?
 

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Posted by dolphy (# 862) on :
 
Just about to send you mine Motherboard.

I have a feeling that this is going to been a great 'book'.
 

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Posted by Gill H (# 68) on :
 
Peanut butter nipples and nun's tummies? Is this the T'n'T recipe book?
 

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Posted by Gill B (# 112) on :
 

quote:

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Originally posted by dsiegmund:
I hope that if we do a section of faith themed recipes that someone will come up with a recipe for the beautifully named Nun's Sighs (Suspiros de Monja). I've never had it, but it's a Spanish desert like a beignet. There's also one called Nun's Tummies, but I don't know anything about what that one's like.

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quote:

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Originally posted by Gill B:
The French have a sort of meringue known as Nun's Farts.

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Here 'tis.
 

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Posted by Jengie (# 273) on :
 
What sort of recipes do you want. My sister created a glorious ice-cream cake. Mine own tend to be more savoury, e.g. Smoked trout kedgeree

I should say quantities tend to be handfuls rather than exact measures.

Jengie

[ 18. July 2003, 15:40: Message edited by: Jengie ]
 

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Posted by dsiegmund (# 908) on :
 
I'm impressed Chastmastr. The TNT section seems to be shaping up nicely.
 

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Posted by jlg (# 98) on :
 

quote:

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Originally posted by dsiegmund:
Hopes someone mentions the recipe book in MW. What would the beverage section be without them?

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I slipped in a plug just now on Name that Chorus .

[ 18. July 2003, 22:39: Message edited by: jlg ]
 

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Posted by Zeke (# 3271) on :
 
Salivating with anticipation!
 

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Posted by Mamacita (# 3659) on :
 

quote:

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Originally posted by ChastMastr:

quote:

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Originally posted by Gill B:
The French have a sort of meringue known as Nun's Farts.

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Here 'tis.

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I nearly spat my drink all over the screen when I reached the line: "This recipe makes one large fart."
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Just wanted to check the procedure. Do we PM our recipes to you, Motherboard? Please advise.
 

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Posted by Motherboard (# 54) on :
 
Send recipes to Motherboard, dsiegmund or babybear. We are the coordinating committee.

Everyone just send what you'd like and think that others would. I accept it all.

Motherboard

P.S. dsiegmund, we will chat about that ISP space, as soon as I hear from the "powers".
 

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Posted by duchess (# 2764) on :
 
Harriett's Ham Delicious Sauce on its way to your pm box, Motherboard.
 

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Posted by Duo Seraphim (# 3251) on :
 

quote:

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Originally posted by Mamacita:

quote:

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Originally posted by ChastMastr:

quote:

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Originally posted by Gill B:
The French have a sort of meringue known as Nun's Farts.

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Here 'tis.

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I nearly spat my drink all over the screen when I reached the line: "This recipe makes one large fart."

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• chopped tomatoes
• green chillies
• grated Monterey Jack

In Beenster's fudge recipe all of the ingredients are given in metric. Does this cause a problem for North Americans? Do we need to convert the weights into cups for the recipe to be useful?

bb
 

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Posted by ChastMastr (# 716) on :
 
Probably for some of us. I don't even own a kitchen scale...
 

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Posted by jlg (# 98) on :
 
CM is correct; Americans will need American measures. It's not just that we don't have kitchen scales (since we don't normally need them), it's also the sad but true fact that a lot of Americans (though hopefully not Shipmates) either wouldn't realize it was possible to convert or couldn't be bothered to do it. Considering the fact that all our packaged food has been labelled in both systems for many years, it really isn't all that difficult.

Re: the fudge. Some items will need to be in cups (sugar), chocolate would normally be in ounces. (American baking chocolate is scored to break into one ounce squares; I'm not sure about 'eating' chocolate bars.)

A quick check of my fridge shows that packaged pre-grated cheese (mozzarella, cheddar, jack) is 1oz = 28gr = 1/4cup. So that's probably a standard conversion for ordinary cheeses. Just off the top of my head, I think a standard 15/16oz can of chopped/diced tomatoes would be about 1-1/8 to 1-1/4 cups; being the sloppy cook I am, I've never measured it, I just use the whole can if the recipe calls for one cup.

I like the format for the calabacitas, with the metric on one side of the ingredients and the American on the other. I would suggest that every recipe be in that format.

I also suggest that all the instructions should be formatted as single steps, each in its own paragraph, separated by a blank line.

I suspect the cookbook will need a disclaimer/intro which explains that these recipes came from all over, and that due to differences in local versions of ingredients and conversion of measurements, they may not turn out perfectly the first time (especially the baked goods). And admitting that we didn't run a test kitchen!
 

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Posted by tomb (# 174) on :
 
Jennifer, I would take poison before I would use "pre-grated" cheese. What a dis.gus.ting notion.

And my momma told me that "a pint's a pound"--but not an imperial pint, seemingly.

I suppose if I have to, I can convert to grams (damn, where did I put that slide rule?)

What about centigrams? decigrams? God, I hate the metric system.

Inasmuch as most of my recipes are a "pinch" of this; a "handful" of that, I'm not much on accuracy. It's the gestalt of the thing that counts. And if your guests develop convulsions after the meal, it's on account of your own poor judgement.

All that being said, the recipe for Colorado Shipmeet Chicken Marsala is winging its way to the cookbook mavens.

If they like that, I'll submit my recipes for Death By Pasta and Grunge Crepes.
 

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Posted by JB (# 396) on :
 

quote:

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Originally posted by tomb:
If they like that, I'll submit my recipes for Death By Pasta and Grunge Crepes.

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quote:

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Originally posted by tomb:
I really don't want gummint thugs at my door because of bad cooking.

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quote:

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Gummint thugs gotta eat, too

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Motherboard
 

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Posted by ken (# 2460) on :
 
Weight? Cups?

Wimps!

Just put stuff in until it feels or smells right.

Works for everything except cake & souffle.

Works better than measurements for bread.
 

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Posted by Thumbprint (# 3056) on :
 
I must admit I've already pilfered Tomb's pasta sauce recipe from the Colorado Meet. Added a pinch of this, a smidgen of that...

Measurements? Do people really cook with those?

T.
 

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Posted by jlg (# 98) on :
 
I agree that pre-grated cheese is dis.gust.ing. (Except for this half cheddar/half mozz that I get in bulk through my food co-op -- it's pretty good.) I have it in my frig because I have teens in the house who think boiling water on the stove to make mac and cheese from a box is gourmet cooking. They use the pre-grated cheese to make nachos in the microwave. Why waste good cheese and effort on people with no sense of taste?

I grew up with a mother who always followed recipes to the letter. She would chop up an onion, measure the stated 1/4 cup and then throw away the excess! And this was a recipe which would serve eight or more. I didn't learn that you can cook by eyeball until I was an adult. On the other hand, people actively maneuvered to get on her list and receive a tin of Christmas cookies -- I've only met one person (a professional) who could bake cookies as good as my mom's.

Don't worry your pretty little head about those conversions, tomb; my slide rules are right here handy in my desk drawer and I like the metric system.
 

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Posted by Mamacita (# 3659) on :
 

quote:

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Originally posted by babybear:
In
Beenster's fudge recipe all of the ingredients are given in metric. Does this cause a problem for North Americans? Do we need to convert the weights into cups for the recipe to be useful?

bb

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quote:

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Originally posted by Mamacita:
For instance, beenster's recipe calls for "double cream" and I'm not sure what that is.

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quote:

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Originally posted by Thumbprint:
Measurements? Do people really cook with those?

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Are they want we more commonly call things like: a drizzle of oil, a pinch of salt, a slurp of wine etc?
 

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Posted by Moo (# 107) on :
 
quote from tomb

quote:

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And my momma told me that "a pint's a pound"--but not an imperial pint, seemingly.

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• 2 cups white sugar weigh one pound.
• 2 cups brown sugar weigh about 15 ounces.
• 2 cups flour weigh approximately 8 ounces.

quote:

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Originally posted by Mamacita:

quote:

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Originally posted by babybear:
In
Beenster's fudge recipe all of the ingredients are given in metric. Does this cause a problem for North Americans? Do we need to convert the weights into cups for the recipe to be useful?

bb

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I think that if there's a conversion table in the book, that would be sufficient. I'd rather get more recipes in from as many shipmates as possible, which means making submitting the recipes as hassle-free as possible. What I think might be a bigger problem is that terms for ingredients don't always translate. For instance, beenster's recipe calls for "double cream" and I'm not sure what that is. Perhaps a glossary would be a good idea.

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quote:

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Btw, I'm guessing double cream would be something like heavy cream or whipping cream in the US.

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quote:

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Originally posted by babybear:
I shall be submitting barbequed pineapple slices with ginger, and stuffed peppers with feta cheese and walnuts.

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quote:

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Originally posted by dolphy:
To answer your question about the swede in my recipe, they are similar to turnips but much much nicer. They are large, round and yellow in colour...

If anyone could provide a link I would be most grateful.

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I obviously have far too much time on my hands I have just done a Google search and suspect that in the US a swede might be called a rutabaga (though don't quote me, I didn't spend hours researching).

The lovely Delia has come up trumps again - here for your delectation is her take on the swede.
 

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Posted by jlg (# 98) on :
 
Yep, that's a rutabaga.
 

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Posted by babybear (# 34) on :
 
The first 15 recipes are now up! SoF Cookbook. I have 10 more recipes to go up.

So far we have Avocado Mozzarella and Tomato Salad, Barbequed Spare Ribs, Barbeque Sauce, Calabacitas, Cheese Straws, Chicken with Honey and Mustard, Chicken Liver Pate, Devilled Eggs, Fudge, German Potato Salad, Meat and Quince Stew, Orange Glazed Chicken, Pineapple with Ginger, Scottish Tablet and Texas Caviar (Bean Salad).

Any more suggestions for bbq-ed food, either sweet or savory, or even a salad?

How about suggestions for chicken dishes?

Any offers for drinks?

bb
 

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Posted by dolphy (# 862) on :
 

quote:

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Originally posted by babybear:
Any offers for drinks?

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Yes, I'd love a glass of white wine.

babybear, Motherboard has a recipe for Cornish pasties if you want to include them.
 

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Posted by tomb (# 174) on :
 
I have e-mailed you my recipe for barbequed Beer-Butt Chicken.
 

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Posted by Motherboard (# 54) on :
 
And for my 1,000th post!

Thanks from the recipe team for all your responses! We are thrilled at the outpouring, but why hasn't everyone sent something in?

GET OFF THE LAWN CHAIRS!
STOP CUTTING THE GRASS!
GET OUT OF THE CAR ON YOUR WAY TO THE BEACHES!
GET TO A COMPUTER!

and SEND THOSE RECIPES!

Motherboard (a 'thousandaire', at last!)
 

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Posted by Kenwritez (# 3238) on :
 
Yow! Okay, already! (Kenw rubs his arm) Some crazy lady out there twisted this until I came in and read the posts. What've we got? Hmmmm...oh, okay...yeah....yeah...uh huh...sheesh...ahhhhh, now I go it!

Just submitted my "Grandma' Smackin Tri-tip with Purple Gravy, Sauteed Onions and Tomatoes" to our girl Mobo. See what she and BB think.
 

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Posted by Ariel (# 58) on :
 
I had a look at the online version. The illustrations are lovely! Suddenly I've acquired nice pictures on my recipes!

But someone's changed the measurements. I don't think I put "half a cup" of wine - and I definitely didn't put "3/4 stick" of butter. Now I'm confused. Who thinks in "sticks of butter"?
 

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Posted by babybear (# 34) on :
 

quote:

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Originally posted by Ariel:
I had a look at the online version. The illustrations are lovely! Suddenly I've acquired nice pictures on my recipes!

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quote:

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But someone's changed the measurements. I don't think I put "half a cup" of wine - and I definitely didn't put "3/4 stick" of butter. Now I'm confused. Who thinks in "sticks of butter"?

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quote:

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Originally posted by babybear:
Please start submitting vegetarian dishes.

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quote:

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Originally posted by Sine Nomine:

quote:

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Originally posted by babybear:
Please start submitting vegetarian dishes.

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quote:

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Originally posted by JB:

quote:

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Originally posted by Sine Nomine:

quote:

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Originally posted by babybear:
Please start submitting vegetarian dishes.

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Now that so many Californians are moving into Santa Fe we see lots of places, even Hispanic places, have added vegetarian sections to their menu. It's nice to have a use for them.

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Yes, vegetarians can be quite useful; chunked and diced, they make wonderful thickeners for soups and stews!
 

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Posted by Sine Nomine (# 3631) on :
 

quote:

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Originally posted by Kenwritez:
Yes, vegetarians can be quite useful; chunked and diced, they make wonderful thickeners for soups and stews!

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quote:

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Originally posted by babybear:

quote:

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Originally posted by Ariel:
I had a look at the online version. The illustrations are lovely! Suddenly I've acquired nice pictures on my recipes!

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Glad you like them. I have been searching through clipart, and copying images and altering them.

quote:

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But someone's changed the measurements. I don't think I put "half a cup" of wine - and I definitely didn't put "3/4 stick" of butter. Now I'm confused. Who thinks in "sticks of butter"?

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I did. 1 stick of butter is 4 oz (100g). The metric quantities are given on the left of the ingredients and the imperial/cups are on the right. Where people have submitted recipes in tablespoons I have left them in tablespoon. There are some recipes that are only given in tablespoons, teaspoons, and dashes. eg Moo's Devilled Eggs so the amounts are only on the left side.

I am building a glossary. If you see any terms that you don't recognise please let me know. I am also constructing a table of "1 cup equals". When that table is a bit more complete I shall also be putting it on the website.

If you would like to submit a recipe please have a look at what is already up. Have a look at the way the recipes are laid out, and if at all posible please submit in a simial format. It make it much easier to get the recipes on-line.

Please start submitting vegetarian dishes.

bb

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quote:

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I'm still confused, and trying to figure out the consistency of measurements. Are "cups" used for liquid measurements or dry ones?

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quote:

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Are flour and onions and sugar and so on always measured in cups in America?

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quote:

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Originally posted by ariel:
Are flour and onions and sugar and so on always measured in cups in America?

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Cups and tablespoons tend to be the main measuring devices used in America. Stick (of butter) are also used and then the fall-back is ounces.

There will of course be inaccuracies introduce when converting from one system to another, but so far we haven't got many recipes where that would actually made a great deal of difference. Most of the recipes so far have included the technical terms 'some', 'a bit' and 'a dash'.

quote:

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Are "cups" used for liquid measurements or dry ones?

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quote:

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1 cup of butter is 250g = 2½ sticks

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This must be a British cup--10 fluid ounces.

An American cup is 8 ounces, and 1 cup butter = 2 sticks.

Moo
 

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Posted by Ariel (# 58) on :
 

quote:

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Originally posted by Moo:
quote from bb

quote:

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1 cup of butter is 250g = 2½ sticks

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This must be a British cup--10 fluid ounces.

An American cup is 8 ounces, and 1 cup butter = 2 sticks.

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quote:

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Originally posted by Ariel:
Butter is never measured in fluid ounces as far as I know

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It might be if you left it out in the sun
 

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Posted by Moo (# 107) on :
 
Measuring cups measure in fluid ounces, as opposed to avoirdupois ounces, which are weight.

When an American recipe calls for a cup of flour, the flour is measured in fluid ounces even though the flour is not fluid.

Moo
 

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Posted by Ariel (# 58) on :
 
Out of curiosity do Australians and New Zealanders use those measurements too?
 

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Posted by multipara (# 2918) on :
 
Less and less. In the last 20 years metric measures have been the go here in Oz. The average measuring cup (for liquids) holds 500 ml (an Imperial pint is 600 ml).

The Commonsense Cookery Book (the beginner's bible)used imperial measures with appropriate cups, spoons etc. I picked up the 1995 version in a second-hand shop last year and it had gone metric.

It is still wonderfully useful, even though the editors have added some shockers especially in the "vegetarian" section.

My personal favourite is the Presbyterian Cookbook, which ( the version we had dated from 1960) was full of useful recipes for the Sabbath which could be done the day before and popped into the oven before morning church, ready to eat 2 hours later.

cheers all,

m
 

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Posted by boofhead (# 4478) on :
 
I thought one metric cup was 250 ml.

Would it be possible to extend the cookbook to indicate leftovers potential?

As an aside, The Commonsense Cookery Book (in 2 volumes) is a great book. My Grandma introduced me to it at the age of 5? over 30 years ago when she let me help her make scones.

Unfortunately it is somewhat disorganised and the section in Volume 2 on refrigeration and leftovers could probably be expanded. (my whinge from consulting it last weekend to find out about the leftover potential of roast pork)

The pikelet recipe in the Commonsense Cookbook formed part of our staple diet for many years. We had pikelets (with jam and cream of course) for dinner on Saturday nights many times.

---------
My Grandma deserved praise for many things, not least that she introduced me to cooking
 

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Posted by Janine (# 3337) on :
 
I have decided to convert my Creole recipe to "handfuls", "pinches", etc.
 

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Posted by frin (# 9) on :
 
Metric cups are 250ml and hold 250ml of water. I can also report that I regularly cook from several US cookbooks (and random recipes of the internet) and the effect of using metric cups on the efficacy of recipes is negligible - even in baking cookies, cakes, etc.

'frin
 

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Posted by babybear (# 34) on :
 

quote:

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Originally posted by Moo:
quote from bb

quote:

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1 cup of butter is 250g = 2½ sticks

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This must be a British cup--10 fluid ounces.

An American cup is 8 ounces, and 1 cup butter = 2 sticks.

Moo

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quote:

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boofhead asked:
Would it be possible to extend the cookbook to indicate leftovers potential?

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quote:

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Originally posted by Jengie:
Just for accuracy 1 oz = 28.3 g. Some recipes work with 25g and some with 30g. This may explain why 250g work as cups as it is just less than 9 oz while 200g is just over 7 oz. If you want it precise I suggest you use 225g however I really do not think it matters.

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quote:

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Originally posted by Kenwritez:

quote:

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Originally posted by JB:

quote:

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Originally posted by Sine Nomine:

quote:

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Originally posted by babybear:
Please start submitting vegetarian dishes.

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It's nice to have a use for them.

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Yes, vegetarians can be quite useful; chunked and diced, they make wonderful thickeners for soups and stews!

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I know that the beef industry is in bad shape right now, but it has been "hard times in the American West" ever since it was invented. However, imaging my horror when I got home with the meat today and found this sticker on the package.

I have a modest proposal: we can save the economy if we switch the packing plants to speciality meats. Are there any suggestions?
 

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Posted by jlg (# 98) on :
 
Well, if the carnivores all start consuming one another it will make the world safer for vegetarians. A dead animal is a dead animal, right?

Then again, perhaps not.
 

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Posted by Kenwritez (# 3238) on :
 
Grandma-smackin' Tri-Tip with Purple Gravy, Sauteed Onions and Tomatoes*

(*So-named because it's so good you'll smack your grandma for never having made it for you.)

Ingredients, listed per recipe:

Meat
====
3-lb. (1.33 kg) tri-tip beef roast ("A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also is called "triangular" roast because of its shape.")

Wet Rub
=======
1 T kosher salt
¼ t. ground celery seed
½ t. fresh ground black pepper
¼ t. dried basil
1 T. horseradish mustard
1 T. Worcestershire sauce
8 fresh whole cloves of garlic, minced

Purple Gravy
1 can or 14 oz. fresh chicken stock
8 oz. red wine
4 oz. butter
4 oz. heavy cream
2 T. flour (enough to thicken gravy)
Salt and fresh ground black pepper to taste

Fried Onions and Tomatoes
=========================
2 medium white onions, peeled, cored and quartered
1 large beefsteak tomato, cored, drained and cut into ½ inch wedges
4 oz. chicken stock
Salt and pepper to taste

Procedure:

Tri-Tip
=======

1. Pre-heat grill to medium low and scrub clean grill bars when hot.
2. In a food processor, combine all ingredients of wet rub. Process until smooth.
3. Rub mixture on tri-tip coating all sides. Reserve any excess to coat meat during grilling.
4. Heat frying pan big enough to hold meat with 4 T canola or olive oil. Place coated tri-tip into fry pan. Sear until browned on all sides – approximately 2 minutes per side. Reserve this pan "as is" afterward for the gravy to be made.
5. Oil grill to prevent tri-tip from sticking.
6. Place tri-tip on center of grill with the fat side up. Close lid. Cook 25 minutes or until exterior is mostly charred, or until internal temperature reaches 140 degrees F (63 C) for rare or 160 degrees F (71 C) for medium. It's okay if the rub should catch fire for a minute or two; this will crisp the outside nicely.
7. Remove tri-tip from grill and allow to rest uncut for 10-15 minutes.

Purple Gravy
============
8. Add wine, 8-oz. chicken stock, butter to the pan the meat was seared in. Bring to a boil. Reduce by half.
10. Add cream, salt and pepper. Reduce by a quarter.
11. Make thickening for gravy by combining 6 oz. chicken stock with 2 T. flour. Mix well – no lumps! Add thickening to pan and stir to mix. Keep stirring to prevent lumps from forming.

Fried Onions and Tomatoes
=========================
12. Drain tomato wedge in colander over bowl – let drain for 30 minutes.
13. Heat 2 T olive or canola oil in saute pan. Add onions when oil is hot.
14. Saute onions until softened and mostly translucent. Break apart wedges into their discrete layers with a cooking spoon.
15. Add chicken stock, salt and pepper and cover and cook for 2-3 minutes.
16. Add tomatoes. Cook for 2 minutes then remove from heat. Serve immediately.

Slice tri-tip across the grain. Serve with gravy on slices; onions and tomatoes on the side.
 

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Posted by Motherboard (# 54) on :
 

quote:

---

However, imaging my horror when I got home with the meat today and found this sticker on the package.

---

Ah, specialty meats.....

Could we interest you in some:

"Pork loin of physicist"?
"Brisket of Librarian"?
"Leg of Politician"?
"Shoulder of Comedian"?
"Eye of round of Emeril"?

Yes, I see how this could more programs for Martha Stewart to tape for her TV show.

MB
 

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Posted by JB (# 396) on :
 

quote:

---

Originally posted by Motherboard:

quote:

---

However, imaging my horror when I got home with the meat today and found this sticker on the package.

---

Ah, specialty meats.....

Could we interest you in some:

"Pork loin of physicist"?
"Brisket of Librarian"?
"Leg of Politician"?
"Shoulder of Comedian"?
"Eye of round of Emeril"?

---

quote:

---

Originally posted by Ariel:
And you do need to adapt Apicius a little for modern tastes.

---

Why? We tried the poultry with mint and honey and celery seed and vinegar in the crock pot this weekend and it was wonderful!

David
does not, however, find dormice for sale at the grocer's
 

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Posted by Ariel (# 58) on :
 

quote:

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Originally posted by ChastMastr:
David
does not, however, find dormice for sale at the grocer's

---

There used to be a farm in the south of England that would sell you edible dormice, complete with a hazelnut stuffing. However, they cost about 60 pounds for a small batch.
 

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Posted by ChastMastr (# 716) on :
 
I do still plan on posting or sending these recipes.

Soon. Yes, really...
 

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