http://get-the.net/ 2026-04-15T18:18:02+02:00 http://get-the.net/ http://get-the.net/lib/images/favicon.ico text/html 2011-12-08T17:33:33+02:00 http://get-the.net/doku.php?id=recipes:aile_de_raie&rev=1323362013&do=diff This recipe is pretty simple. The trickiest part is getting the Sauternes to flame (flambé), more easily accomplished in a wide, low saucepan than in a tall, narrow one. The recipe calls for skate, a cartilaginous fish (like stingrays only smaller) which may have been overfished; indeed, I don't find it for sale as often as I did a couple of decades ago. However, the sauce goes well with scallops (St. Jacques), which can be poached, steamed lightly (or sautéed). text/html 2010-01-31T10:21:36+02:00 http://get-the.net/doku.php?id=recipes:buttermilk_pie&rev=1264929696&do=diff Buttermilk Pie * Beat until light and lemon colored * 3 eggs * sugar * Add 3 Tb flour, beat again (a little) * Add rest of ingredients: * 3 Tb melted butter * C buttermilk * tsp vanilla extract * 3 Tb lemon juice * grated rind of one lemon text/html 2013-04-28T13:46:47+02:00 http://get-the.net/doku.php?id=recipes:chicken_marengo&rev=1367149607&do=diff Recipes for Chicken Marengo and Chicken Chasseur seem to me pretty similar (see comparison table below), so I've merged various recipes into one general one, which I execute with some flexibility (often omitting mushrooms, for instance). Composite recipe 1. Sear chicken * 1 kg chicken pieces (not necessarily one chicken cut up, might be all thighs or legs) * C (==60ml) olive oil * 1-2 onions or shallots (to taste) * 1-2 gloves of garlic, minced text/html 2010-03-21T13:18:07+02:00 http://get-the.net/doku.php?id=recipes:chocolate_cake&rev=1269173887&do=diff McCall's, April 1976 Ingredients Cake Layers 1 cup unsifted unsweetened cocoa 2 cups boiling water 2 3/4 cups all-purpose flour 2 teaspoons baking soda ½ teaspoon salt ½ teaspoon baking powder 1 cup butter or regular margarine, softened 2 1/2 cups granulated sugar 4 eggs 1 1/2 teaspoons vanilla extract text/html 2009-12-24T15:04:40+02:00 http://get-the.net/doku.php?id=recipes:civet_de_canard&rev=1261663480&do=diff Civet de Canard * Prepare marinade: * 2 C (50 cl) red wine (vin rouge) * C (125 ml) oil (not olive, just a light, bland oil) * 2 onions, thinly sliced * 3 cloves garlic, chopped * herbs and spices to taste (use your best guess if you don't like mine): * thyme -- ml ( tsp) * bay leaf -- one * cloves -- three or four text/html 2010-06-12T12:24:39+02:00 http://get-the.net/doku.php?id=recipes:cucumber_in_yoghurt&rev=1276338279&do=diff Concombres au Yaourt Cucumbers in yoghurt. This recipe is from the excellent and classic “La Cuisine en Afrique du Nord” by Haydee Tamzali, edited by Michael Tomkinson for Vilo Paris, 1986. * Prepare the cucumbers * Wash and peel 500g of small cucumbers. * Cut into small cubes * marinate half an hour with 2 Tb of vinegar and some salt * squeeze them to rid them of as much vinegar and the liquid they have given off (and salt) text/html 2013-04-28T11:50:31+02:00 http://get-the.net/doku.php?id=recipes:dinner_rolls&rev=1367142631&do=diff Quantity Unit Ingredient C unsifted flour C sugar tsp salt 1 pkg yeast 5 Tb softened butter 5 min Add the softened butter to the thoroughly mixed dry ingredients. Cutting in like for making pie crust--until “the texture of cornmeal”-- is the way I recall doing it. C “very hot” H20, hot enough so that after mixing the yeast will be stimulated but not so hot it will scald the yeast to death. 2 min Gradually add “very hot” water and beat 2 (two) minutes at medium C … text/html 2013-04-28T15:23:43+02:00 http://get-the.net/doku.php?id=recipes:egg_comp&rev=1367155423&do=diff Quiche, Ramequin, Soufflé, and Impossible Pies have a lot in common: eggs and milk and --in most cases--flour. The following table presents key components they share, omitting the procedures by which they are prepared. These recipes are all scalable but are presented here with three eggs each for ease of observation. To summarize, one could say that text/html 2013-12-28T09:21:39+02:00 http://get-the.net/doku.php?id=recipes:eggnog&rev=1388218899&do=diff " Eggnog may not be a balanced diet, but I like it as a seasonal nutritional supplement (lots of calories!). " What is the right way (or best way) to prepare eggnog? To compare recipes, I've considered two criteria, composition and method. Composition comparison takes the list of ingredients and tabulates them side by side. To ease the comparison, recipes are scaled; one might scale them to a particular total fluid volume, a particular amount of alcohol (I'm looking at real eggnog here, not n… text/html 2010-01-01T22:58:21+02:00 http://get-the.net/doku.php?id=recipes:hopping_john&rev=1262383101&do=diff Hopping John Let me begin by citing a cook book I have that is crumbling: at least I'll preserve a page digitally! BLACK-EYED PEAS Black-eyed peas are esteemed in the South as an appetizing basic dish (traditionally served on New Year's Day for good luck). When possible they are boiled fresh with pork, but are very good in the dried state From black-eyed peas combined with rice comes the famous “Hopping John” (called “Hopping Jack” in some sections), a type of Jambalaya, said to be of Spa… text/html 2014-09-15T20:01:06+02:00 http://get-the.net/doku.php?id=recipes:joes_special&rev=1410804066&do=diff Joe's Special " L.A. Times California Cookbook, p. 202" For 4-6 : 1 Tb butter 1 Tb olive oil 1 lb ground beef Cook beef in large, heavy skillet w/ oil, butter, until browned and crumbly. 1 onion, diced Add onion and cook until tender but not browned 1/2 tsp basil 1/4 tsp marjoram 1/4 tsp oregano 1 tsp salt 1/4 tsp ground pepper Stir in seasonings 1/2 lb. spinach (chopped, cooked) Stir in spinach, cook until “dry”. 4 eggs, beaten … text/html 2009-08-06T20:46:51+02:00 http://get-the.net/doku.php?id=recipes:macaroni_casserole&rev=1249584411&do=diff This recipe is adapted from one called “Meat-Macaroni Supper” in the Better Homes and Gardens New Cook Book. The original calls for a can of condensed cream of celery soup, which I can't readily find here in Alsace, and a can of “luncheon meat” (Spam, I guess?) which isn't available, either, at least not with ingredients I want to eat. text/html 2011-12-08T10:25:05+02:00 http://get-the.net/doku.php?id=recipes:marinated_salmon&rev=1323336305&do=diff Serves four to six, depending on serving sizes; I tend to target 80-100 g. portions for flesh. This is also good cold as a leftover. * In a large, slef-closing plastic bag, combine marinade ingredients, mixing well: * 1 tsp. (5 g.) ground ginger * 1 tsp. (5 g.) garlic powder (or a crushed clove of garlic) * 1/3 cup (80 ml) soy sauce * 1/3 cup (80 ml) orange juice * 1/4 cup (60 ml) honey * 1 scallion, chopped text/html 2009-04-15T11:41:28+02:00 http://get-the.net/doku.php?id=recipes:pita_bread&rev=1239788488&do=diff Pita Bread This recipe comes from the Los Angeles Times California Cookbook. I've never actually used it as it was intended, but only to make pizza. The people who run a Turkish restaurant nearby make their own bread and use the same dough for pizza (suçuk pizza!); however, they don't put oil in their dough, or so they told me. text/html 2009-09-13T19:50:08+02:00 http://get-the.net/doku.php?id=recipes:pollo_vinagreta&rev=1252864208&do=diff Pollo à la Vinagreta * Bring to boil, reduce heat, cover and simmer 30 minutes * about 3 lbs. (1300 g) chicken, cut in pieces. I prefer to skin the chicken pieces, both to reduce fat and because I like crispy, roasted skin but not soggy, simmered skin . * 1/2 Cup (12 cl) water * a little salt : this is not going to be drained, so salt as you would that amount of chicken. * 1 bay leaf or 3/2 bay leaves * 6 peppercorns (black) text/html 2010-01-31T10:22:57+02:00 http://get-the.net/doku.php?id=recipes:pumpkin_pie&rev=1264929777&do=diff Flexner Special Pumpkin Pie * Combine: * C pumpkin pulp * 2 Tb melted butter * 1 tsp. cinnamon * tsp. ginger (powdered, dry) * tsp. each of allspice, ground cloves, mace, and nutmeg * 1 Tb lemon juice * 2-3 Tb brandy or bourbon text/html 2013-04-28T15:57:27+02:00 http://get-the.net/doku.php?id=recipes:ramequin&rev=1367157447&do=diff This recipe appears in Julia Child's TV show cookbook, but not in her two-volume Mastering the Art of French Cooking (if I'm not mistaken). I like its simplicity of preparation, and that it can be prepared in advance to ready-to-bake then baked just before serving. The basic recipe with mushroom filling serves 4 to 6; I recently made a half recipe for two adults and a small child. text/html 2011-12-09T15:53:50+02:00 http://get-the.net/doku.php?id=recipes:red_snapper&rev=1323442430&do=diff This recipe is from "Mexican cookery", by Barbara Joan Hansen, H.P. Books. That book has been an excellent source of recipes made from scratch, enabling us to eat Mexican style cooking in France without relying on store-bought salsas and tortillas (which we couldn't find). text/html 2010-02-10T12:41:20+02:00 http://get-the.net/doku.php?id=recipes:saag_aloo&rev=1265802080&do=diff Frozen spinach with potatoes Ingredients Serves 4-6, but only 2-3 if mussels are added to make a one-dish meal. 550g frozen leaf spinach (not creamed!). Swiss chard (“bettes”) and kale (“choux frisé”) are substitutes I like. 300ml water 110 g onion(s), peeled 5 Tb (75 ml) vegetable oil pinch asafoetida (optional? I don't think so.) 2 tsp (10 ml) whole black mustard seeds 2 cloves garlic 500 g potatoes -- the stay-firm type, like Charlottes, or cauliflower if you want a more … text/html 2013-04-28T12:14:54+02:00 http://get-the.net/doku.php?id=recipes:sources&rev=1367144094&do=diff FIXME This is to be completed and converted to a proper citation format (like BibTeX) once I get a LibraryThing export correctly imported to Zotero. Meanwhile, interested readers might (are encouraged to) consult my LibraryThing catalog. Complete American-Jewish Cookbook The Complete American-Jewish Cookbook Edited by Anne London and Bertha Kahn Bishov Thomas Y. Crowell, Publishers, New York 1952, 1971 revised edition ISBN 0-690-00336-6 text/html 2009-12-24T14:10:35+02:00 http://get-the.net/doku.php?id=recipes:spicy_baked_chicken&rev=1261660235&do=diff Spicy Baked Chicken * Prepare marinade: * tsp ground cumin * tsp ground paprika * tsp ground cayenne -- reduce or omit if you prefer less spicy, it will still be very tasty. * tsp ground turmeric * tsp ground black pepper * tsp salt * 1-2 cloves garlic, mashed * 3 Tb lemon juice text/html 2010-06-12T11:31:42+02:00 http://get-the.net/doku.php?id=recipes:three_bean_salad&rev=1276335102&do=diff Three-Bean Salad I use this recipe a lot, but almost never for three-bean salad! I like its “sauce” for other vegetables, like cucumbers or beets: less oil, and the sugar fixes the water so the vegetables stay crisp (which is why it is used for the beans, I suppose). So, let me present it in two parts: sauce and chunks. text/html 2009-08-20T11:43:51+02:00 http://get-the.net/doku.php?id=recipes:tuna_melts&rev=1250761431&do=diff French-Toasted Tuna Melts If you can procure dolphin friendly pole and line caught skipjack or yellowfin tuna ( fishonline.org), you might enjoy this very filling sandwich (makes six, so I usually made a half recipe for three people, and that was plenty): text/html 2009-12-24T14:20:00+02:00 http://get-the.net/doku.php?id=recipes:turkey_leg_roast&rev=1261660800&do=diff Turkey leg -- roasted For about 2 kg of turkey leg (one or two, depending on size). * Prepare coating: * tsp Rosemary * clove garlic * tsp Soy Sauce * C prepared mustard (Dijon) * Beat in by droplets to make thick, mayonnaise-like sauce: * 2 Tb olive oil