Foodsville Recipes

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PENDENNIS CLUB MINT JULEP

By a well-known member of the club, Louisville, Ky.

From The Blue Grass Cook Book (Applewood Books, 2007)


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Phulko Luchi ar Aloor Dom (Fried Pancake & Potato Curry)

A typical Bengali Breakfast.







Luchi (ch pronounced as in chair) is a deep-fried flatbread made of bleached wheat flour or maida that is typical of Bengali cuisines. It is almost like Puri, but while Puri is usually brown, Luchi is always white.

In order to make luchis, a dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then divided into small balls. These balls are flattened using a rolling-pin and ind...


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Now's the time - I think this comes mostly from the box that baby artichokes come in. The small artichokes are all over the place right now in clam shell packages and loose in bins. So - get hold of a dozen or so little-tiny-small-as-you-can-find baby artichokes. They make a nice spring treat like the fiddle head ferns.


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    There are four recipes for Deviled crabs in The Charleston Receipts and five more for casseroles, souffles and so on. All four are variations on the following,

    "Quickly prepared and eaten.... Mix 1 pound crab meat with one cup mayonnaise (a commercial brand may be used); season with juice of 1 lemon, 1/2 teaspoon Worcestershire Sauce, 1 tablespoons chopped parsley, hot sauce, salt and pepper. put in shell, cover with buttered crumbs, bake in 400 degree oven for 30 m...


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This recipe is found on page 180 of The Taste of America. It isn't really poulet au vinaigre, but a variation on it as given by Fernand Point and translated by the Hesses. It has tomato concentrate in it.

    "Cut up a chicken and saute' it in butter. When nicely browned and almost done, throw in a little finely chopped garlic. Deglaze with a good glass of wine vinegar, reduce, moisten with four tablespoons white wine, again allow to reduce and moisten with a little consu...


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Page 179, The Taste of America gives the following notes.

"... in France, French women have made pouletau vinaigre for centuries. The dish will vaty slightly with regional differences in the chicken, the type of vinegar, the aromatics and the fat used in the saute'eing. One of our prized recipes comes comes from from an old woman in the causses of the Quercy who saute'ed the chicken in goose fat with a clove or two of garlic and simply sprinkled verjus (unripe grape juice) on towar...


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    This recipe is attributed to Mrs. Gustav P. Richards (Lizetta Wagener) in my copy of the Charleston Receipts. It has always been a great favorite. There are two more recipes for Benne cookies in the book; this is the first one.

     The other two recipes are very similar, but vary the amounts of the Ingredients. The cookies in each recipe should be brown and crispy when done. It is VERY EASY TO BURN THESE THINGS.


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This recipe is from The South Carolina Wildlife Cookbook, published in 1982 by the SC Wildlife and Marine Resources Department. It was contributed by Bill Chastain of Columbia, SC. It is surprisingly good and can be used with beef for an interesting change of pace.  Where there is a plentiful supply of deer it is not unusual for this to made using the loins or tenderloins. If these are used, the cubing is not necessary as the meat is plenty tender. Cubing does help the mustard and flour sti...


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Marcela Hazen says that if one likes bean soup there is little more that needs to be done than combine beans with garlic, olive oil and stock to make a very satisfying soup. She's right. I am fortunate to have easy access to Fairway Market at 125th street in New York City. Fairway frequently has fresh Roman beans, Fava beans and so on from who knows where. This afternoon Fairway had Roman beans. I usually make an elaborate soup with these beans, but was tired, it being Friday afternoon and ...

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I think this came from the television chef who went off the air sometime ago in some sort of disgrace having to do with choir boys and alcohol or some such. The memory is somewhat cloudy, but a friend just asked for it so here goes. If it works out correctly you will have a very pretty and smokey egg. The tea makes a cool pattern on the peeled egg.

This process could be done, I suppose, with any flavor you like and most any color, but black smokey tea is how I remember it and the people I have g...


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