heather_in_sf
Well-known member
Since we are approaching drearier weather, here is a wonderful recipe that I made every year about now, to keep in my freezer. These are a little picky to make but so worth it in terms of flavor-ROI of your time.
From George Bradshaw's "Suppers and Midnight Snacks" 1969 - as he wrote it (rather amusing)
REC: Chop Chops
2 envelopes plain gelatin
1 cup H20
6 cloves garlic
3 medium onions
1 bunch watercress
10 sprigs parsley
juice of 1 lemon
Melt the gelatin in water, then heat to dissolve it. Allow to cool. Peel garlic and onions and chop coarsley. Cut off stems of watercress and parsley and discard. Dump everything into a blender, lemon juice, gelatin, garlic, onions, watercress and parsley, and let the blender to until you have a beautiful jade-green puree.
You will have bought beforehand, four mini ice cube trays, that are 1/2" deep and each making 90 cubes. The recipe will fill four trays.
Pour the puree into the trays and allow to freeze solid. Now you run into an unfortunate situation. No matter how you bend these plastic trays, or warm them with a hot towel, the little cubes will not pop out, the gelatin simply will not allow this.
However, if you loosen a cube around its edges with the sharp point of a paring knife, it will come out easily. Put the cubes into a plastic baggie and tie securely and store in the freezer.
You will have enough cubes to last forever, 360 of them. Because they are very strong. But if used correctly, they will give a pleasant sting to a sauce.
For instance, saute a couple of boneless chicken breasts in a little butter. When you remove them from the pan, add a little more butter, a splash of white wine and one of the cubes, heat and stir and pour over the chicken.
Do the same with fried fillets of fish, the sauce will do wonders for plain cod or broiled shrimps.
Or, if you are quickly sauteeing a slice or two of beef tenderloin, make the sauce, with red wine ths time, and pour over the fillets.
Suppose you are making a large beef stew. three or four of the cubes will give it practically all the flavor it will need. You can also add them to a fish boil.
I hope you give these a try, it's an unusual recipe and so good. I found the mini ice cube trays at a local five and dime shop in Chinatown.
Enjoy!
From George Bradshaw's "Suppers and Midnight Snacks" 1969 - as he wrote it (rather amusing)
REC: Chop Chops
2 envelopes plain gelatin
1 cup H20
6 cloves garlic
3 medium onions
1 bunch watercress
10 sprigs parsley
juice of 1 lemon
Melt the gelatin in water, then heat to dissolve it. Allow to cool. Peel garlic and onions and chop coarsley. Cut off stems of watercress and parsley and discard. Dump everything into a blender, lemon juice, gelatin, garlic, onions, watercress and parsley, and let the blender to until you have a beautiful jade-green puree.
You will have bought beforehand, four mini ice cube trays, that are 1/2" deep and each making 90 cubes. The recipe will fill four trays.
Pour the puree into the trays and allow to freeze solid. Now you run into an unfortunate situation. No matter how you bend these plastic trays, or warm them with a hot towel, the little cubes will not pop out, the gelatin simply will not allow this.
However, if you loosen a cube around its edges with the sharp point of a paring knife, it will come out easily. Put the cubes into a plastic baggie and tie securely and store in the freezer.
You will have enough cubes to last forever, 360 of them. Because they are very strong. But if used correctly, they will give a pleasant sting to a sauce.
For instance, saute a couple of boneless chicken breasts in a little butter. When you remove them from the pan, add a little more butter, a splash of white wine and one of the cubes, heat and stir and pour over the chicken.
Do the same with fried fillets of fish, the sauce will do wonders for plain cod or broiled shrimps.
Or, if you are quickly sauteeing a slice or two of beef tenderloin, make the sauce, with red wine ths time, and pour over the fillets.
Suppose you are making a large beef stew. three or four of the cubes will give it practically all the flavor it will need. You can also add them to a fish boil.
I hope you give these a try, it's an unusual recipe and so good. I found the mini ice cube trays at a local five and dime shop in Chinatown.
Enjoy!