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JUST ASK CHEF STEVE
Use the link below to ask Steve a question or to send us a recipe or suggestion. Steve will email you back personally and if we think your Q&A would interest others, we'll post it right here in our Kitchen Forum. Thanks for participating. Ask Chef Steve steve@pulpkitchen.com


Steve,
I want to make Miso Soup. A recipe I like calls for Dashi. A recipe for Dashi calls for Bonito Flakes. What are they? Thanks!

Bonito flakes are simply shavings of dried fish. Bonito is a kind of tuna. Dashi is a clear broth and is used as a base for miso soup. There are 3 ways to make dashi. Boiling water and steeping bonita flakes for a few minutes is one of those ways.


Hi Steve.
I would like to know what a good entry level set of cookware etc. you would suggest?

first try a restaurant supply place in your area and see if they carry dura-ware. you can get 3 pans & 3 pots:

8" frypan (for eggs and small meals)
10" frypan (for general saute-ing, pan frying, etc)
and another of these in non-stick (for eggs and stuff)

2 qt saucepan (for rice, risotto, polenta, oatmeal, cous-cous, etc)
6 qt saucepan (for the same, plus soup, braising, etc)
stockpot (larger soups, steaming, etc)
with lids

a lot of times you can get what restaurant sous-chefs and line cooks use for a fraction of the crazily-priced calphalon. but whatever line you choose, use the list about to consider since these types will allow you to saute, simmer, fry, sear, steam, etc. - plus their professional style allows you to say, brown a meat and pop the whole thing in the oven.


From: Lynn
Subject: Leftover Prime Rib

Hi Steve,
I found you on the Internet and hope you can help. I had 24 people for Christmas dinner and I have a lot of prime rib left over. We are tired of sandwiches.....any suggestions?
Lynn

lynn, at this point, you're probably just sick of that beef altogether. if you've been keeping it well wrapped and chilled in the fridge, you may want to debone it, slice and/or cube it into portions of 2 or 4 and freeze it for later this winter (use within 2 months). here's a link for a forum page about freezing cooked meat.
Freezing Cooked Meat


From: Busterbee
Subject: Sifting Flour

I have been baking cakes for a long time. i am still confused about when to sift flour. Do you sift first and then measure out the amount of flour needed or do measure first and use all the flour measured? Maybe I could answer this question myself I knew why do we sift? when and why sift???

here's a link to some info on sifting flour:
click here.

mainly, you want to spoon flour into your measuring cup because flour gets compacted during delivery and just sitting around so if it's really compact and you just scoop into the bag with the measuring cup you may be getting a lot more than just the one cup you think you are.

i use a spoon to first fill up my measuring cup, then level it off and then sift it with other dry ingredients if the recipe calls for that.

hope this helps,
steve


from: Diane
Subject: Picidilly egg custard pie...

It's as close to my husband's grandmother's custard pie as you can get. Do you have a recipe for egg custard pie?
Thank You, Diane

Diane, this one is from amish country...delicate in flavor, not overly sweet and no bubbles.

VELVETY CUSTARD PIE
1 unbaked 9" pie shell
2 & 1/2 cups milk
4 eggs
3/4 cup sugar
1 & 1/4 tsp. vanilla
1/4 tsp. salt
nutmeg

preheat oven to 350. scald milk. beat eggs, sugar, vanilla, and salt. add 1 cup of hot milk and beat slowly. add rest of milk, beating slowly (to ensure little or no bubbles). pour mix into pie shell. sprinkle with nutmeg. bake on lowest rack of oven 40 minutes. cool completely.


From: Susn Bourgault
Subject: Rosemary

Hi Steve...My boyfriend is allergic to rosemary. Is there a substitute spice that is similar to rosemary?
Thanks Steve you ROCK!!!

susn,
while nothing can surely substitute rosemary, sage, savory and thyme are the three best ones to try.


The 2nd most requested recipe here at PK is Picadilly's Carrot Souffle. (the most requested recipe is actually a question: "What can I do with all the leftover pulp I have from juicing oranges?")

Below is a new link to the infamous recipe found online by PK visitor, Corennea Pleasants. Thanks, Corennea!
enjoy,
steve

Picadilly's Carrot Souffle


From: AnnHegnauer@aol.com
Subject: coffee cake

I have been looking for a coffee cake recipie that my Mom made years ago, and have been unable to find it. It was made of a rather heavy dough, which was spread on the bottom of the pan then covered with slices of apple or peaches. Then sugar and butter was sprinkled over the top. Do you have a recipie for this?

Ann,
the thickness of the batter you mentioned reminds me of jewish apple cake:

3 c. flour
2 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1 c. vegetable oil
4 eggs
1/4 orange juice
2-1/2 tsp. vanilla
5 T. sugar
3 T. cinnamon
3 apples, cored, peeled and sliced thick into wedges

preheat oven to 350.
grease and flour tube/bundt pan
combine dry ingredients and wet separately.
then combine the two.
spoon half of the thick batter into pan.
top with half the apples and half the cinnamon sugar.
repeat and bake for 65 minutes.
cool in pan for 10 minutes and then transfer cake for wire rack.
this cake gets better the 2nd and 3rd day.


Re: prime rib roast
Steve,
Is it possible to fix a good standing rib roast in a big slow cooker. With Christmas on Sunday this year it is going to be tough to get everything fixed in an oven by 1:00. thanks,
Yvonne

yvonne,
there may be a way to do this, but i don't think it will give you the end result you need. crockery cooking is a moist-heat cooking method, while oven-roasting is, of course, a dry method which gives prime rib roast its signature taste that you've probably come to love. utilizing the crock pot during the holidays is a good way to free up room in the oven, but i wouldn't recommend it for your roast. hope this helps.
happy holidays,
steve


From: mstefan@prpartners.com
Subject: Ask Chef Steve
Date: February 24, 2005
To: steve@pulpkitchen.com
Reply-To: MollyStefan@prpartners.com

I am going to be roasting a prime rib this weekend and my recipe calls to cook at 325 degree oven  however I am also roasting red potates which calls for a 400 degree oven…any suggestions so the potatoes will be nice and crisp?

if time is an issue, consider this.
it is always good for meat to sit for 10-20 after it comes out of the oven anyway. this lets all the juices and blood that race to the edges, relax and come back to center and make the meat look much prettier when you slice into it, so....
cook the potatoes at high heat after the roast comes out or cook the potatoes the night before and re-heat at high-heat after the roast or during the last 15 minutes of the roast.
hope this helps.
steve


From: Gkm1960@aol.com
Subject: Ask Chef Steve
Date: February 17, 2005
To: steve@pulpkitchen.com

I have a recipe that lists capers in the ingredient list and then uses the term green peppercorns in the directions. Are these the same thing?  Thanks, Grace McGinley

green peppercorns are pickled green peppercorns, while capers are pickled flower buds. tho not the exact same, they are similar enough to be interchangeable in a pinch. notice the taste difference to learn what you might make of the remaining ones so that jar doesn't just sit in the 'fridge for a year.
hope this helps.


Subject: Pizza Dough
From: Deborah Sawicki

Steve:
What else can you make from pizza dough?

dear Deborah,
if it's homemade dough, you can try to make breadsticks with them. cut portions off the size of golf balls. flatten and roll out into sticks using hands, rolling out to edges to extend stick to 12". roll in a mix of seeds and seasonings (poppy, caraway, fennel, black pepper, etc). bake at 375 for 10-15 or until golden. cool. enjoy.
hope this helps,
best,
steve


Subject: Date-Nut Roll
From: Monique Anella

My dad's aunt used to make a date-nut roll for Christmas every year and as a child I remember how much we all loved it.  We got in a discussion the other day how she took that recipie to the grave with her.  PLEASE, please help me find a date-nut roll recipie.  I would love to surprise my dad with it for Christmas!  It is a long brown roll that is wrapped in wax paper.  We used to cut slices off of it.  If I had to guess this is not baked.  PLEASE HELP!
Monique M. Anella
Birmingham, Alabama
[Originally from New Orleans, Louisiana]

Monique,
i think i found what you were looking for. this recipe doesn't sound like it hails from new orleans, as i found this on a site full of recipes submitted by home-cooks in Iowa. anyway, it sounds right:

Date Nut Roll
1 cup brown sugar
1 cup white sugar
1 cup milk
1 pound diced dates
1 cup nuts
1 1/2 cups coconut

Cook sugars and milk to soft ball stage. Add cut up dates. Stir and cook to soft ball stage. Remove from heat. Beat until creamy. Add nuts and coconut. Spray aluminum foil with vegetable spray oil. Drop candy onto foil. Form into log. Let cool to set. Cut into slices and serve.

Evie Hoover
Independence

recipe found on this website:
Cedar Rapids Gazette - recipes
happy holidays,
steve


Subject: Cranberry Sauce
Date: 11/24/2004

My cranberry sauce, made from fresh cranberries, a little water and sugar, did not thicken after cooking.  I tried adding more sugar and cooked again.  Why didn't it thicken?  Is there anything else I can do? 
Thanks - Linda from Wisconsin

as far as i know, here's the skinny on a simple recipe with which you can compare yours.

1-1/2 cups cranberries
1 cup water
1 cup sugar

combine water and sugar in saucepan and bring to boil.
stir in cranberries.
bring to boil again.
reduce heat.
simmer for 10 minutes.
transfer sauce to glass bowl.
cover and chill.
sauce will thicken as it chills.

so perhaps it was either not the right ratio of water to sugar, or the two times it needs to boil.
at this point, trying to use what you have already made, i think it best to either start from scratch or try mixing 2 tablespoons of cornstarch with a half cup of cold sauce. mix it well and then add this back to the remaining cold sauce. now reheat, slowly, to a boil, stirring constantly. it will thicken.
hope this helps. happy thanksgiving.


Subject: Recipes from Marinique
From: Kat Gardzalla

Dear Steve,
For a project for my tenth grade French II class, I have to prepare a dish from Martinique. Now, I'm pretty open to new things, but the rest of my class probably won't be.. My partner is already making the traditional bananas and cream cheese, so I'm pretty out of ideas.. Can you help me?
Thanks in advance--
Kat

hey kat, thanks for writing in.
here's a recipe for Gratin of Chayotes that I found on a site with creole recipes from Martinique.
Chayotes are a gourdlike fruit that you'd prepare like potatoes in the following recipe. it's about the easiest thing i could find. a supermarket should have them. in the south they are known as mirliton. best wishes

- 2 chayotes
- 15g butter
- 1 glass of milk
- 2 tablespoon flour
- 1 glass of soft bread (she probably means one-two cups)
- Salt, pepper
- Grated Gruyère (cheese)
- 1 garlic clove, chopped

Boil the chayotes for 20-25 mn. Cut them lengthwise and remove the pulp with a small spoon, then crush it thoroughly with a fork (or in a mixer) along with the bread. On the heat, mix the flour, butter and milk, then, add the pulp and the garlic. Leave to thicken. Season with salt and pepper. Fill in the skin of the chayotes with this mixture; sprinkle the Gruyère and brown in the oven just before serving.


From: adam@boredstudio.com
Subject: hot sauce burn

dear chef steve how do i soothe the top of my mouth when i burn it on a hot sauce... usually i just let the hot suce flow right down my throat, but this time i had hot sauce shoot into my mouth , cuz my tongue was blocking the back... what should i do about my hot sauce burn?

dear adam,
according to Lost Contininent, a website for Hot Sauce Traders, the best relief for hot sauce mouth-burn is milk, yogurt or any dairy product.
hope this helps. best of luck.


From: faithhope@abnet.com
Subject: Nothings

My grandmother made a egg cookie that was deep fried and then covered in iceing sugar.  They were called Nothings. And that was about all that was left. I'd love to make this for my kids.

i had never heard of these before, but it turns out that Nothings are Amish Wedding Cookies. my Mennonite girlfriend had heard of them once before. anyway, follow this link to a recipe i found for them online. best of luck and please let me know how they turn out.

Nothings - Cookie Recipe - aka Amish Wedding Cookies


From: Michael Steinacher
Subject: Shrimp & Grits

Please send me the recipe for Shrimp & Grits from the Magnolia's restaurant that you mention in the forum.  I tried the link you provided and it did not get to the recipe. Thank you very much!!

mike,
try this link:
Magnolia's Shrimp & Grits


Subject: Boiling Shrimp
Date: 5/22/04

Correct procedure for boiling shrimp, please. Thanks.

shrimp take hardly no time to boil at all - like 3 minutes. fill a large stock pot half-way with water and Shrimp Boil Seasoning (in Maryland we use Old Bay) and chunks of thick-sliced onion (2). bring water to a boil. if you are doing a "shrimp boil" you can now add wedges of potato and ears of corn snapped in half (8-10 halves). otherwise, just add your 5-pounds of shrimp. brning back to boil and cook for 3 minutes only. drain water immediate and serve. if not eating right away, fill stock pot with ice and let shrimp quickly chill to stop the cooking process. hope this helps. please let me know how it turns out. steve

P.S. here's a link to authentic New Orleans Shrimp Boils.


Subject: African Cuisine
From: Pat Dorman

I have a Freshman in High School. In World Geography class the teacher is wanting him to bring an "AFRICA" dish for the classmates to eat. What would you suggest?

pat, i'm not sure how elaborate you want to get with this class project. i'm not that familiar with african cuisine, but here's a link to a site i found that has a pretty good collection of authentic recipes.
hope this helps,
steve


Subject: Shrimp Alfredo
From: Paul
Date: 04/28/2004

how do you make shrimp alfredo?

peel, devein shrimp. marinate in 1/4 cup of olive oil and 1 tablespoon minced garlic.

now alfredo is usually made with heavy cream, but i prefer to make a thin white sauce:

2 T. butter
2 T. flour
2 c. milk
1 medium onion, minced
2 T. fresh basil, minced
salt and pepper
1 cup freshly grated parmesan cheese.

melt butter over medium heat in heavy saucepan. stir in flour and cook two minutes. whisk in milk. cook over low to medium heat until sauce thickens and coats the back of a spoon. stir in minced onion and simmer 15 minutes.
meanwhile cook pasta, drain and immediately toss pasta with the fresh parmesan (freshly grated parmesan actually melts. it adhers to the pasta, which in turn helps the sauce stick to the pasta). drain shrimp of access oil and drop into sauce. cook 10 minutes. stir in basil and salt and pepper to taste. toss pasta and sauce and serve.

hope this helps.
steve

top of page


Subject: Fried Pickles
From: Melissa
Date: 4/18/2004

Hey steve I can not seem to find a good recipe for fried pickels??? And I can't find anywhere that sells them since I moved can you PLEASE help me I really love fried pickels!
Melissa

melissa,
sorry it took me so long to get back to you as i a was on vacation. anyway, i found a recipe for you. the fried pickles are called Elvis-style - so they must be southern and decadent.
please let know how they turn out.
steve


 Subj:  nutmeg
 Date:   3/12/2004
  From:    "Pat Nichols"
Hello, Steve!  I have a question about freshly grated nutmeg . . . I have a recipe which calls for it and am wondering if I could substitute ground nutmeg from my spice shelf.  If so, what measurement would be equivalent to 1/4 tsp. freshly grated nutmeg?  
Thank you for your consideration of my question!  Pat Nichols

fresh nutmeg is very fragrant, but i still think, in this case, a 1/4 tsp of dried, ground nutmeg would work just as well.
best of luck.
steve


Subject: Corned Beef & Cabbage
Date: 3/9/2004
From: pdecheck@nextmediachicago.com

Hello - New to your web sight - Love it! Couple questions - What's the best way to make corn beef and cabbage, so thats it's nice and tender. Slow cooker? I'm thinking of purchasing a Pressure cooker - any ideas on which one I can buy? Thanks.

hey there - thanks for the compliments about the site.
i'm not a huge fan of corned beef and cabbage but my brother is and makes it all the time. he uses a 6 qt. crock pot. i think a crock pot is more versatile than a pressure cooker. i love coming home from work and smelling dinner already done, that's been slowly cooking in the crock pot all day.
below is a link to an online recipe that's pretty exact to how my brother cooks his corned beef.
best of luck,
steve

Slow-Cooked Corned Beef & Cabbage


Subject: Rice Pudding
Date: 2/14/2004
From: Beckysue1018@aol.com

do you have a custard type rice pudding I have been trying to find one all over I know when I can' t find something else where I can get from you
Beckysue

beckysue,
here's one i found online. i haven't tried it yet but it sounds great.
best,
steve

This is absolutely the BEST rice pudding I've ever found. VERY custardy and creamy at the same time.

6 eggs
3 cups milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups cooked rice
1 cup light raisins

1. Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
2. Add milk, sugar, vanilla and salt.
3. Blend well.
4. Stir in rice and raisins.
5. Set casserole in pan of water.
6. Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.

recipe found on www.recipezaar.com


Subject: Non-Reactive Pans
Date: 2/13/2004
From: Duffey48@aol.com

Hey Steve,
What does it mean when a recipe calls for a non-reactive pan? How do I know when a pan/pot is non-reactive?
Donna

usually it means copper or metal pans, like when you want to beat eggs, it's best in a glass bowl rather than a stainless steel one to get the best results. in baking casserole, ceramix or pyrex is preferred, since it does not conduct heat as strongly as metal (aluminum).
hope this helps,
best of luck,
steve


Subject: Potato and Bacon Babka?
Date: 1/30/2004
From: gardzalk@bellsouth.net

Dear Steve,
My father mentioned a recipie that his grandmother used to make using potatoes and bacon. He said it was babka, but all the recipies I've found have used raisins and vanilla and the recipies are for a dessert. Can you please help me in my search for this mystery Slovak food? Thank-you
Kat G.

2 eggs, separated
2 cups hot mashed potatoes
1/3 cup hot cream
1/2 cup cottage cheese
1 tablespoon butter
Salt

Beat the egg yolks into the potatoes. Add the remaining ingredients except the egg whites. Beat vigorously until light. Beat the egg whites until stiff, and fold into the mixture. Spoon the potatoes lightly into a buttered baking dish. Bake in a hot oven (400 degrees F) for 15 minutes, or until well puffed and delicately browned.
KAT - PERHAPS IT'S THIS UKRANIAN RECIPE THAT HIS GRANDMOTHER JUST ADDED BACON TOO FOR HER OWN TWIST.
BEST OF LUCK,
STEVE


Subj: knives
Date: 12/22/2003
From: hasacks@earthlink.net

Steve,
Can you tell me what is a good set of knives for a picky person who likes to have them stay sharp with a minimum amount of sharpening. Thanks,
Harry

rather than a department store, which is crazy to shop in these days, look in the yellow pages for restaurant supply stores in your area. even a decent set there is better than you find at the other shops (and much less expensive). these are the knives that chefs use day in and day out. while you're in the yellow pages, also look up knive sharpeners, every town has one - some hardware stores do this service. perhaps along with the gift you can get a gift certificate good for a session of knive sharpening. it usually runs about $1-$2 a knife. i've done this kind of gift before and it went over very well. knives that are sold "never need to be sharpened" are too good to be true. best of luck and happy holidays,
steve


Subject: whole salmon
Date: 12/17/2003
From: Marcyforr@aol.com

Hi Steve,
My daughter went on a trip to B.C. in August and went fishing for salmon. She returned with 2 fast frozen whole salmons which are filleted with skin on one side. We are having a buffet supper during Xmas season and would like to know the best way to cook it. Should it be thawed in the fridge first? I would prefer to bake in oven in foil or buttered brown or parchment paper but perhaps the BQQ would be best. Cedar planks? I would value your opinion as I would like to present it as a whole fish in a platter for my guests.
Thank you so much.
Marcy Forrest

the salmon in foil baked in the oven is a great idea and the simplest of all to prepare. i'd keep it real simple.
spray the dull side of long sheets of foil with cooking spray and lay down first some fresh dill. salt and pepper the salmon and lay on top of dill. top with more dill, some finely minced shallots (about a tablespoon or two) and squeeze some fresh lemon on as well.
when you wrap up the foil just be sure it's properly sealed to keep in the steam that will be created and also that there is enough airspace above the salmon for this steam to expand. if you bake it in a hot over, say 400, on a cookie sheet, and the fish is not that thick, they shouldn't take much longer than 10 minutes, maybe less if they're real thin.
hope this helps. best of luck and have a great holiday,
steve


Subj: pecan pie
Date: 12/02/2003
From: jordanhoward@mindspring.com

What's your simplest and best tasting filling for pecan pie?
thanks

here's a quick one

preheat oven and cookie tray at 350.

Combine:
3 eggs, slightly beaten
1 C light corn syrup
1 C sugar
1 tsp. vanilla
2 T. butter, melted

Sprinkle 1-1/2 cups of crushed pecans into frozen 9" deep-dish pie shell. Pour filling in. Bake on hot cookie sheet for 45-55 minutes. Cool to room temp.


Subj: Defrosting a Turkey
Date: 11/22/2002
From: Fysher@aol.com

How long do I defrost a turkey? How many hours per pound?
thank you

I found this on a very informative site at
thechoppingblock.net:

Defrosting times:
This is where people can make the biggest errors, either by not allowing enough time for proper defrosting, and or defrosting in an unsafe manner. Although it takes a long time, defrosting in the refrigerator for the whole defrosting time is the safest, but make sure to give yourself ample time, approximately 24 hrs per 5 pounds of turkey. The second way is to keep the turkey under a continuous flow of cold running water until defrosted. In my opinion the second option should be used only in an emergency situation, or to finish the last stage of the defrosting, there is more room for food born illnesses to develop.
Hope this helps.
Happy Thanksgiving,
Steve


Subj: sausage stuffing
Date: 11/18/2002
From: McGrodyE@mail.temple.edu

Hi Steve,
you have not failed me in the past every time I came to you with a question or looking for a recipe you came through for me. Now I am looking for a good sausage stuffing recipe to use at thanksgiving and I was wondering if you have a tried and true one that you use. I have never made this type of stuffing before and have been asked to bring it for thanksgiving dinner so any help today will be greatly appreciated.
Thanks!

hi again, here's one i found on the 'Net. I lost the one I've done in the past, but this one is as close to the original as I remember. Best of luck and Happy Thanksgiving.
Steve
(anything with 2 sticks of butter in it HAS to be good, right?)

12 tb Butter
2 1/2 c Onion -- yellow
3 Apples -- cored
1 lb Sausage -- bulk breakfast
3 c Cornbread -- homemade
3 c Bread, whole-wheat
3 c Bread, French
2 ts Thyme, dried
1 t Sage, dried
salt and pepper
1/2 c Parsley,Italian -- chopped
1 1/2 c Pecan halves

Prepare ingredients: Core apples and cut into chunks. Do not peel. Jonathan and Winesap are good choices. Breads should be coarsely crumbled. 1. Melt half the butter in a skillet. Add chopped yellow onions and cook over medium heat, partially covered, until tender and lightly colored, about 25 minutes. Transfer onions and butter to a large mixing bowl. 2. Melt remaining butter in same skillet. Add apple chunks and cook over high heat until lightly colored but not mushy. Transfer apples and butter to the mixing bowl. 3. Crumble the sausage into the skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer sausage to the mixing bowl and reserve the rendered fat. 4. Add remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly. 5. if you do not wish to actually stuff the bird (goose or duck, for example, can make the stuffing greasy), spoon it into a casserole. Cover casserole and set into a large pan. Pour got water around the casserole to come halfway up the sides. Bake for 30 to 45 minutes at 325øF., basting occasionally with the cooking juices from the bird or with the reserved sausage fat if necessary. Enough stuffing for a 20-pound turkey, to make 12 to 14 portions.


Subj: US to UK unit conversion
Date: 11/17/2002
From: elisabeth.evans@bbc.co.uk

Hi Steve
I'm in England and don't know how to translate US recipes into English. We use pounds and ounces, not cups. Do you have a simple converter that I can use please?
Many thanks
Liz Evans

liz,
here an resourceful site I found on the 'Net. Hope this helps.
Steve

Conversion Table on Gourmetsleuth.com


Subj: Salmon Loaf
Date: 7/30/2002
From: kenbar@cox-internet.com

Steve,
I am looking for a salmon loaf recipe. If you know of one would you please let me know.
Thank you,
Barbara

Barbara,
I couldn't locate my mom's recipe (she makes it often, with leftover salmon, and does it by eye), but below I've included 4 versions that I had on me. They range from the very simple to the elaborate, though the latter is still easy to prepare. Following these, I've included a recipe for a sauce to accompany it upon serving. Best of luck. Let me know how it turns out.

SALMON LOAF #1
1 15 ½-oz. can salmon
½ c. self-rising corn meal
1/4 c. crushed cracker crumbs
2 eggs, beaten
2 T. butter, melted
1 c. buttermilk
salt and pepper to taste

Drain your salmon, flake and remove bones. Mix all ingredients well, pour into a greased 1 ½ quart casserole dish. Bake at 400 degrees for 30 minutes and set, light brown on top.

SALMON LOAF #2
1 can salmon
2 T. butter
2 eggs
1 cup bread crumbs
1 cup milk
1 T. onionsalt & pepper
(may grate 1/2 cup cheese in if desired)

Butter casserole. Mix all ingredients together. Pour into casserole.Sprinkle with bread crumbs. Bake at 350 for 30 min. or until done.


SALMON LOAF #3
1 can (19 oz.) salmon
1/2 cup fine dry bread crumbs
1 egg
1 can tomato sauce (not spaghetti sauce)

Flake salmon, removing the skin and the bones. Add egg, then bread crumbs, to make firm. Shape into a loaf in a roasting pan. Pour tomato sauce over loaf. Cover. Cook at 350 F to start for 1/2 hr. - then 300 F for 1 hr. Remove from oven. Slice and serve.


SALMON LOAF #4
1/4 cup unsalted butter
1 white onion, peeled and chopped
1 rib celery, chopped
3 tbsp. chopped fresh dill
3/4 cup bread crumbs
2 hard-boiled eggs, chopped
2/3 cup heavy cream
2 tbsp. fresh lemon juice
1 large egg, beaten
1 tsp. coarse salt
1/4 tsp. freshly ground black pepper
3 7-ounce cans pink salmon, drained, rinsed, and flaked

Preheat oven to 375 degrees.
Melt 2 tbsp. of the butter in a small frying pan. Add onion, celery, and dill and saute' over medium heat until onion begins to brown (about 5 minutes).Remove pan from heat and transfer vegetables to a large bowl. Add all remaining ingredients except butter and mix thoroughly. Transfe rmixture to a 9 1/4 inch loaf pan. Melt the remaining 2 tbsp. of butter. Brush on top of the loaf. Bake for 20 minutes, until lightly browned on top. Makes 6-8 servings.


SAUCE
Heat one pint of milk and thicken with one tablespoon of cornstarch and two tablespoons of butter, rubbed together. Add the liquor from one can of salmon, one tablespoon each of tomato ketchup and Worcestershire with a pinch of cayenne. Pour over a well beaten egg, beat well and serve.


Subj: Corn on the Cob
Date: 7/18/2002
From: galexis02@webtv.net

I bought corn on the cob 2 days ago at the supermarket how lng will it stay fresh? and what is the best way to keep it fresh? should I put it in the refrigerater or in water until use?

if it's wrapped in the husks, it should stay fresh for a solid week. i'd keep it at room temp and away from moisture, not in it. if a slimey substance appears around the silk up top, it's turning. best of luck - steve


Subj: Dutch Boy
Date: 7/17/2002
From: cherylann223@icqmail.com

Steve,
I'm looking for a recipe for something called a Dutch boy. I think it's a breakfast dish that is like a pancake (or perhaps a crepe?) with nectarines and blueberries (or blackberries) inside. The outside is sprinkled with powered sugar. Do you know where I can find this recipe? None of my cookbooks has it.

cherylann, i search the net and found this recipe. please let me know how it turns out. i think you can substitute the fruit as you see fit.
best wishes,
steve


Subj: Victoria Lake Fish
Date: 7/16/2002
From: LAUREN.CLARK@saic.com

Hi Steve,
I've never seen or heard of your show, but I liked your web site, so I have a question. I live in Germany, right on the French border. I was at a French market and decided to purchase some fish. My french is not so good. I thought I bought red snapper, but it is Lake Victoria Fish from Africa. I've looked on the web to try to find good recipes. I've found nothing. Could you help? I think the fish is a type of perch maybe?

lauren,
i found these tidbits on the Net about this fish:

Lake Victoria perch was formerly called the Nile perch. However, it is not a true perch, nor did it ever live in the Nile. The fish was introduced into Lake Victoria to control the population of another species. It has nearly destroyed the lake's 350 native species of fish and has worked its way to the top of the lakes food chain. It can grow to enormous sizes. Perch weighing 240 kg (530 lbs) have been reported. Typical commercial sizes range between 3 and 6 kg (7-13 lbs). This fish is the most important fish food in Africa.

If like perch, simple preperations are best. bake in a 375 oven wrapped in foil with lemon juice, white wine, maybe some capers, salt and pepper and a pat of butter for 25 minutes, depending on size.

best of luck. please let me know how it turns out.lauren, i found these tidbits on the Net about this fish: Lake Victoria perch was formerly called the Nile perch. However, it is not a true perch, nor did it ever live in the Nile. The fish was introduced into Lake Victoria to control the population of another species. It has nearly destroyed the lake's 350 native species of fish and has worked its way to the top of the lakes food chain. It can grow to enormous sizes. Perch weighing 240 kg (530 lbs) have been reported. Typical commercial sizes range between 3 and 6 kg (7-13 lbs). This fish is the most important fish food in Africa. If like perch, simple preperations are best. bake in a 375 oven wrapped in foil with lemon juice, white wine, maybe some capers, salt and pepper and a pat of butter for 25 minutes, depending on size. best of luck. please let me know how it turns out.
Steve

Thanks Steve! I cooked the fish with white wine and lemon juice, like you suggested. I also cooked vegatables with it. I sliced zuchini, onions, red bell peppers, and threw some corn in (just another pretty color). I placed the fish on top, and sealed it all together in foil with vent holes. It was awesome. Even my husband ate it (he doesn't eat fish). I plan on purchasing the fish on a regular basis now. It is not very expensive. It has a good texture to it. It kind of reminds me of tuna, but it is not as "meaty". I can't really think of a better way to explain it. Thanks for the tips. I'm sure I will be needing your advice again. I try to take advantage of living in a different country, so I always shop on the economy to try something "new".


Subj: Tamales
Date: 7/12/2002
From: wesnkath@mindspring.com

Steve,
I make homemade tamales with great results. I would like to make some “mini” tamales for an appetizer at a barbeque I am going to. However I do not want to invest the time wrapping a hundred individual tamales. Could the tamales be steamed in parchment paper with adequate result. I had an idea to make several long rolls which I could steam and then cut into individual pieces. Do the corn husks add that much additional flavor that the results would not be satisfactory?
Thanks,
Kathy

Kathy,
you pose a great question to which I may have only an inadequate answer - I don't know. I've never tried tamales with parchment paper, but I think they certainly could be done with similar results. The corn husks really don't impart much flavor, they are just good wraps and traditional. At a neuvo-mexican place I frequent, they don't seem to cook them in husks at all either. I think your idea of doing several long ones in parchment and then slicing them is a fantastic idea. It's both resourceful and creative. Please let me know how they turn out. Best of luck,
Steve


Subj: leftover pork shoulder
Date: 6/17/2002
From: annspot@earthlink.net

I cooked a small boneless pork shoulder roast a few days ago, and still have a pretty good sized portion of it left-over (probably about a pound) . I'm looking for a suggestion for serving the left-overs. I have a fairly well equipt kitchen, so I'm pretty flexible, just can't find my creative side on this one. Any suggestions?

I think the best thing to do for this time of the year is to shred the meat from the pork shoulder roast and make one of two mexican dishes:

for one you can simply place the shredded meat in a roasting pan with perhaps two cups hot sauce and a can of beer and slow roast the meat again at 250, giving it frequent stirs when the top layer dries out and adding more liquid when necessary.

another idea is going to a latino grocer and picking up a jar of mole sauce (pronounced mo-lay). It is very difficult to make from scratch, but is divine tasting. Make the sauce according to the directions on the jar (it's concentrated, so you add broth or water), then place all the shredded pork in with the sauce and simmer for about an hour.

for either of these recipe wrap the pork in flour or corn tortillas. For the mole dish, wrap into tortillas, lay on a plate and top with shredded iceberg lettuce and shredded white cheese (an everyday mexican cheese also available at the latino grocer)

hope this helps. please let me know how they turn out.


Subj: pizza
Date: 6/12/2002
From: Elaine.LaCroix@Aspect.com

Steve,
What is the best way to reheat pizza?

Reheat pizza by wrapping it in foil and baking it in a 375 oven for 10 minutes to thoroughly warm it. During the last 3 minutes, place a bare cookie sheet in the oven too. Let it preheat. Remove pizza in foil from the oven. Discard foil and place pizza on hot baking sheet and now broil the pizza for one to two minutes to melt cheese. This method keep the crust crusty and the cheese melted; just like you ate it when you made it/got it deleivered.
Hope this helps.


Subj: Blackberry Iced Tea
Date: 4/17/2002
From: Jaanmi@aol.com

Hi, Steve; just found your website and it's a great reference. Have a question for you. Last year a friend and I ate at the Bistro at The Biltmore House in Asheville, NC and we were served the most wonderful blackberry iced tea. It tasted like fresh fruit was actually in the glass. We've looked in cookbooks and even sent an e-mail but have been unable to determine how they did it. One recipe actually used vinegar to ripen the berries, then mash them in a strainer letting the juices out. Any ideas as to how we might replicate the blackberry iced tea? Thanks for your help and keep up the good work. Jan

Jan,
thanks for writing in. When my folks were in the restaurant business we used to serve blackberry iced tea in the summer. I believed we used blackberry-flavored tea bags. Searching the Net I did find a place to purchase it. Use this link to buy Wild Blackberry Tea and please tell them that Pulp Kitchen sent you; I bet they have directions for iced tea right on the packaging. Best of luck - Steve


Subj: Comments/questions about 'Beurre Blanc' Recipe
Date: 4/15/2002
From: colleencazale@surewest.net

Hi Steve...
My web browser lead me to your website....I'm hooked....thank you for your tips today and in the future. I do have a question for you...is there anyway to obtain this wonderful recipe I had at the La Quinta Cliff House in La Quinta, California? The entree was a Corn Husked Salmon with a Lime Beurre Blanc Sauce..it was fabulous..I would love to know how the prepared it...and especially the Lime Beurre Blanc Sauce!
Thank you,
Colleen

Collen,
were the corn husks green (from fresh cobs) or whitish (like they use for tamales)?

Whitish...the presentation was the salmon filet was resting inside the cornhusk and the salmon was lightly topped with sweetcorn , roasted peppers, diced tomatoes, jack cheese and the Lime Beurre blanc sauce...very ...very..delicious...I don't know if it was baked or grilled...probably baked...the corn husked turned brown on the edges.

Colleen,
if you go to a latino grocer (or the international aisle at a large chain) you will find a inexpensive bag of dried corn husks (for tamales).
Soak the husks (you'll need probably 2 or 3 for each salmon filet) in warm water for an hour. This is soften them and provide water which will steam the fish in the oven.>br? Lay several husks flat and place a filet of salmon in the middle. Top with the corn and peppers you mentioned and whatever else you'd like. Wrap the filet with the husks and then the whole thing with aluminum foil. Crimp the edges, but leave a small airhole open on top to release some steam. Bake in a 375 oven to 20-25 minutes. Remove from oven, carefully open (hot steam!). Transfer to plate and top with the lime beurre blanc.
(Prepare the beurre blanc recipe you saw on our site with this variation: stir in 1/3 cup fresh lime juice after the cream has reduce, but before adding the cold butter). I'd love to hear how it turned out. Best of luck -Steve

You are great...never would of thought about soaking the corn husks....I'll let you know the results...I'm serving the dish on Friday....any suggestions about a rice or side dish to go with this recipe?

try couscous.
It's very simple and quick to prepare - just like minute-rice. You can flavor it by cooking it in chicken broth rather than water, by adding frozen sweet peas for color - the possibilitites are endless. All the best - Steve


Subj: wedding cake
Date: 4/11/2002
From: KurfuerstK@mail.temple.edu

Steve,
I have a wedding cake in my freezer and was wondering how long it would be go for. It will be a year in May and was thinking of giving it to my brother in law for their anniversary. I personally don't like to freeze anything for more than 3 months. I would appreciate any advice on this matter. Thanks for your time.

Hi,
I did some searching on the Net and found the following advice:

Freezing the top tier of your wedding cake is a wonderful tradition. You can defrost it and share it for dessert on your first anniversary. To make sure your cake is as tasty as it was on your wedding day, use vapor-proof, moisture-proof large freezer bags. Freeze the cake for five to six hours to set the frosting, then wrap it in plastic to seal and double-bag (or even triple-bag) it in large freezer bags. Suck out all the air from the bags using a straw to get a vacuum-tight seal (extra air will leech moisture from your cake). Place the wrapped cake in a bakery box to protect it from being damaged by other goods in the freezer. If your cake had custard filling, freezing it is not recommended because the filling could separate.
(for more information, use this link to go to iVillage.com)

So I guess the answer to your question is one year - if properly frozen. Best of luck and thanks for writing in - Steve


Subj: always interested in new ways of cookin...
Date: 3/12/2002
From: BUKKWILD6@aol.com

hi steve my name is bukk, my niece is coming home 4 spring break, so i would like if u can 'E' me at least 3 or 4 diff. recipes on preparing shrimp, we've tried some of the styles from new orleans where she's attending at dillard uni., we've deep fried them many diff. batter styles i'm in something else if u have an idea i would greatly appreciated it, the shrimp from their is so fresh & good i would luv to prepare something healthy for my mom............also if u can i'd luv 2 have that recipe 4 (shrimp-grits &sausage), thanx steve.

Bukk,
Here's the recipe for the Shrimp and Grits and then here are a few other suggestions: Shrimp Soup and Shrimp Etouffee. Other recipes that you can try by using shrimp,,instead of the chicken or crab called for, are: All-Grilled Caesar Salad, Crab Quesadillas and Crab & Avocado Soup.
Best of luck. Let me know how they turn out - Steve
Subj: Ham and Cabbage
Date: 3/5/2002
From: McGrodyE@mail.temple.edu (Eileen McGrody)
Hi Steve, I have been looking every where for a ham and cabbage recipe but all I seem to find is corned beef and cabbage do you have any recipe you would like to share. Thanks for you help in this cooking dilemma.

Eileen,
what cut of ham do you want to use? Also, do you want this to be only of those long-cooking, one-pot recipes? This may help refine the search.
Steve - any cut of ham but the butt would be fine with me and yes a one-pot recipe would be great. I use to have a recipe that used vinegar and sugar as ingredients but that is all I remember and for the life a me I cannot find the recipe. Thanks for the quick respose.
Eileen,
I've searched my cookbooks and the Net high and low and am coming up empty-handed. All I find are ham and caggabe soups. I think what would be great is to bake the ham plain and simple and then serve along with sauteed cabbage and apples in the following manner:

2 large apples
1/2 cup chopped onions
1/3 cup butter
8 cups cabbage, shredded
1 teaspoon each, salt & pepper
1/2 tsp nutmeg
3 T. cider vinegar
1 T. sugar

Prep apples - peel/core/chop. Saute onions in butter on med/low for 5 min. Add apples, cabbage and seasonings. Stir well, cover and cook on low for 15-20 min. Combine vinegar/sugar and stir in. Cook another 5 min. Serve with ham/pork/duck/etc.
Hope this helps.
Hi Steve, I just wanted to let you know that I did a test run of your ham and cabbage this past weekend for a couple of friends (guinnie pigs as I call them) and it was a big hit they really enjoyed the way the cabbage was made so now I will make it next weekend for a planned party. Once again thanks again for all you help in making this meal happen.


Subj: Orange Glaze
Date: 2/11/2002
From: bowwow@inreach.com (Gary & Diana)

Hi Steve!
While on a trip to Victoria B.C. we had the pleasure of having a great Halibut dinner with Orange Glaze. It was terrific! Do you have a recipe for a GOOD orange glaze. I appreciate your time and trouble.
Gary

Gary,
THIS RECIPE IS ONE FOR SALMON BUT IT SOUNDS LIKE THE ONE YOU HAD WITH HALIBUT. GOOD LUCK - STEVE

This recipe is from "The Chez Piggy Cookbook" by Victoria Newbury, from the restaurant that carried that clever name. This book retails for $24.95, and although it has recipes of all types, I was most impressed with the meat recipes and this delicious easy recipe for Salmon. (This glaze is a perfect match for the taste and texture of pan-fried salmon and can be prepared a day in advance and stored in the refrigerator.)

2 Tbsp. orange zest
1 Tbsp. lime zest
1-1/4 C dry white wine
3/4 C orange juice
1/4 C lime juice
1/4 C lemon juice
1/4 C brown sugar
1-1 inch piece fresh ginger, sliced
6 salmon fillets (each 6 oz.), grilled or pan-fried

Blanch zest in boiling water, then remove from water and set aside. To make the citrus glaze, place remaining ingredients, except salmon, in a small saucepan, and cook over medium heat until reduced to one-third. Strain through a fine sieve. If salmon is pan-fried, remove it from pan. Pour off excess oil, and deglaze pan with citrus glaze. Pour glaze over salmon, and garnish with zest. Serves 6. Tip: To cook salmon, rub both sides of the fillets with olive oil, then grill or pan-fry.

Steve,
I tried it, and made one change. I left out the lime zest and juice. Now it is perfect for that Alaskan Salmon, and Halibut. I thank you kindly!
Gary


Subj: Orange Pulp
Date: 1/19/2002
From: RNC85@MSN.COM (rnc85)

Dear Steve,
We have four orange trees that are loaded with fruit. We picked the fruit from one on the trees and made fresh orange juice. We ended up with about two cups of delicious looking orange pulp but have no idea what to use it for. It seems like such a waste to just throw it away. Are there any recipes using orange pulp?

I have had this dilemna before - i feel the need to use all the leftover pulp after juicing oranges. To date, I have had no luck finding recipes calling for it, but I will dig deeper. Meanwhile, use the pulp to begin a compote outside.
best wishes,
steve

Steve,
Thanks for your response about the orange pulp. I think I found a use for it other than composting.
I took about a cup of it, added a cup of pineapple juice and the juice of one lime and put it in the blender to break it down even more. Then, I added some honey to it and baked two boneless, skinless chicken breasts in it. We used the extra liquid the chicken cooked in to put over rice. It was delicious!!!
Joyce


Subj: Batter Fried Potatoes
Date: 1/8/2002
From: Glover115@aol.com

How do you make the potato wedges you see at some fried chicken and fast food places? I may be the only person in the world that does not know this, but I can't find a receipe anywhere. My kids love these things.
Thanks a lot!
Glover

Glover,
these coated/seasoned french fries you see at chicken places are basically chicken-fried potatoes, meaning the coating it very similiar to fried chicken. Getting the recipe for them is tough, though, because most of these establishments buy them frozen from a commercial food manufacturer.
For one, you will have to fry these in deep fat to get the desired taste and texture. I'd recommend simply using your favorite fried chicken recipe (batter-type) and using this to coat your potato wedges.
Make sure you have a good 4-6 inches of oil heated to 375 and use a deep-fat thermometer to ensure this. Here's a peppery fried chicken coating that I think will work.

1 twelve-oz can of beer
1-1/2 cups flour
2 tsp salt
1 tsp black pepper
2 tsp paprika

Pour beer in large bowl. Sift flour and seasoning over beer and whisk thoroughly. Allow batter to sit for at least 30 minutes.
Cut Russet potatoes into wedges. Wash in very cold water. Drain and dry thoroughly with kitchen towels.
Heat 4 inches of canola, corn or vegetable oil in a deep pot to 375 degrees.
Dip wedges into batter, allow excess to drip and fry in small batches.
Fry until golden brown. Drain on plain, brown paper grocery bags and keep warm on a baking sheet in an oven preheated to 250 until all are done.
Best of luck,
Steve
Subj: Shrimp & grits with sausage
Date: 1/5/2002 2
From: AmyRaeKennedy@aol.com

Steve-
My husband had the most wonderful shrimp &grits with sausage in a restaurant in our hometown of Wilmington, NC. Do you have any receipes for this dish.

Thanks-
Amy Kennedy

Amy,
the best recipe for shrimp and grits I know hails from Magnolia's in Charleston, SC. Luckily for all of us, they have their recipe for this dish posted on their website. Please visit it for the recipe. The URL is listed below.
Best of luck,
Steve

Magnolia's Shrimp & Grits


Subj: Tobacco Onions
Date: 11/20/2001
From: HeathHowe@aol.com

Steve-
What are tobacco onions? How are they made, and where does the name come from?
Thanks,
John

John,
tobacco onions seemed to have hailed from the Texas/Southwest area. Simply put they are fried onions. More specifically, the thinly slices onions (be it red onions or Spanish/Yellow) are dredged in flour seasoned with black pepper, cayenne pepper and paprika. This adds color and spice, plus the lengthy bath in the hot deep oil, render these onions rings/strips very dark - thus making them look like shreds of tobacco. There is no tobacco in the recipe itself; they merely resemble it.

There are many versions available on the web, but all are relatively the same - thinly sliced onions, dredged in seasoned flour and deep fried in peanut or canola oil. Here's one to try:

1 lg Red onion
1 lg Yellow Spanish onion
3 C. Unbleached flour
1 T. Cayenne pepper
1 T. Paprika
Salt & pepper to taste
5 C. Canola or Peanut Oil for frying

Peel and slice the onions thinly, then separate into rings.Mix the flour and the seasonings in a bowl.Heat the canola oil in a deep, heavy pan or deep-fryer to about 350 degrees. Dredge the onion rings in the seasoned flour, shaking off the excess, and fry until golden brown. Do small batches at a time so the rings don't stick together,and don't dredge the rings until they're ready to go into the oil or they'll give off too much moisture. Drain on paper towels. Keep warm until the rest of the onions are done. Serve immediately.

These make a great side for hamburgers or atop a grilled steaks.

Subj: Carrot Souffle
Date: 11/19/2001
From: MoBham@msn.com (Monique)

I am looking for a carrott souffle recipe. I had this dish before and it is wounderful. I cannot find where I put the recipe and me and my big mouth offered to make it for Thanksgiving dinner this year.
Help!

Monique,
Here is the famous one from Picadilly Cafeteria which seems like more of a dessert than side dish. Hope this helps. Best of luck,
Steve

Picadilly Carrot Souffle
Subj: Thanksgiving Suggestion
Date: 11/16/2001
From: Duffey48@aol.com

Hi,
Any good suggestions for a cranberry accompaniment for Thanksgiving dinner???? Looking for something different and fun!!!
Donna

Donna,
Here's a link to a great sounding cranberry recipe that incorporates blueberries. Can't wait to try it out myself. Hope you enjoy it. Best of luck and Happy Thanksgiving.
Steve

Blue Cranberry Sauce


Subj: Carrott/Raisin Salad
Date: 9/2/2001
From: CEvans8268@aol.com
To: steve@pulpkitchen.com

I am looking for a recipe for "carrot-raisin salad". The type of salad that is in every salad bar. It is slightly sweet, the carrots are shredded and raisins are thrown in there also. There is a sauce type consistancy to ti also, and I cannot figure out what it is. Would you happen to know the complete recipe?

The most easy of recipes for this dish consists of:

2 cups shredded carrots
1/2 cup diced celery
1/2 cup raisins
1/3 cup mayonnaise
1 tablespoon distilled white vinegar

The carrots and raisins are naturally sweet, so there is no need for sweetener. If you use Miracle Whip, that may sweeten it up a bit. If yo like it more sweet, combine the mayo and vinegar with a tablespoon of sugar and allow it to sit to dissolve. This mayo/vinegar/sugar combo is used often in salads, like broccoli salad.

Hope this didn't get to you too late and that this wasn't for the holiday weekend. I just got back from being out of town.

Take care,
Steve


Subj: Ask Chef Steve
Date: 9/2/2001
From: usandys@twol.com (Rose & Barry Anderson)
To: steve@pulpkitchen.com

This may sound dumb, but my son grew sunflowers this summer and we would like to know how to go about salting them to eat.

Rose & Barry,
here is some info I was able to find on the Net. Best of luck to you and please feel free to email back with any further questions. - Steve
Sunflower seeds may be roasted with or without a pretreatment that salts the seed inside the shell. For salted seeds, wash seeds and put in a salt water solution. Let stand overnight. To make the salt water solution, dissolve two to three tablespoons salt in one quart of hot water. After soaking, drain seeds and pat dry with paper towels. If you don't want salted seeds, skip this step. Spread seeds evenly on baking sheets. Roast in a 300 degree oven. Small seeds will be ready in 20 to 25 minutes. Sunflower seeds may take 30 to 40 minutes, especially if soaked before roasting. Stir seeds frequently while roasting. When roasted, let seeds cool. Store in airtight containers. For buttered seeds, toss warm seed with melted butter after removing from oven. Use about one teaspoon butter for each cup of seeds. Other spices, such as onion powder, garlic powder or chili powder, may be added at this time or before roasting. Note: The same process can be used for roasting pumpkin seeds.


Subject: Your Cooking Show
Date: 07/23/2001
From: HStone55@aol.com
To: steve@pulpkitchen.com

Blair,
what's up with your cooking show? I haven't seen it for a while now.

Harrison,
In the spring, the station on which we were broadcast went from a 3 hour news to a one hour news (going with network programming out of New York). I am currently developing a 1/2 hour show to pitch to public broadcasting stations nationwide this fall. I'll keep you abreast of any developments as they happen. Thanks for taking the time to write in.
Steve


Subj: Ask Chef Steve
Date: 7/15/2001
From: gene0803@webtv.net (Gene Douglas)
To: steve@pulpkitchen.com

I heard someone talking about a humming bird cake. Have you ever heard of it . It is made with bananas ? I know if anyone can help me you could.

Gene,
I've never heard of it before, but I think it's a West Virginian thing. Here's a recipe that I found on the Net. Hope you enjoy. Take care,
Steve.

Source: Donna NY
Serves/Makes:8 or more

Ingredients
3 cups (700 ml) flour
2 cups (475 ml) sugar
1 tsp (5 ml). baking soda
dash of salt
1 tsp (5 ml). cinnamon
3 eggs, beaten
1 cup (225 ml) oil (vegetable)
1-1/2 tsp (7 ml). vanilla
1 8 oz (224 grm). can crushed pineapple, not drained
1 cup (225 ml) pecans, chopped
2 cups (475 ml) mashed bananas

FROSTING:
4 oz (112 grm). cream cheese, softened
1/2 cup (125 ml) soft butter
1-1/2 cups (350 ml) powdered sugar
vanilla

Preparation
Preheat oven to 350 degrees (175 C.). Combine flour, sugar, soda, salt, and cinnamon in bowl. Mix well. Add beaten eggs and oil--Do not use electric mixer. Stir in vanilla, pineapple, pecans and bananas. Mix well. Grease and flour a bundt pan. Bake 1 hour or until done. Leave in pan 1/2 hour until cool. Frost cake. Sprinkle with pecans.
Frosting:
Cream butter and cream cheese. Add powdered sugar and vanilla and beat until smooth.


Subj: Ask Chef Steve
Date: Mon, 21 May 2001
From: wrussel2@berkshire.rr.com (Russell Wilson)
To: steve@pulpkitchen.com

We are having a discussion,about thawing frozen schrimp. What are the rules for thawing frozen schrimp. Can you thaw schrimp,in the refrigerater for 2 days before eating it, and still be safe. ( not spoiled ). When will the schrimp spoil ? If it doesn't smell bad, and has been refrigerated, is it ok to eat ? What is the safe way to eat schrimp ?
Thank you, for the infomation.

Russell, thanks for writing in. Growing up in the restaurant business I learned to thaw frozen shrimp in the sink under cold running water. You, however, may not want to use all that water. Thawing them in the refrigerator is just fine, and recommended (over the notion of sitting them in the sink, going to work, and returning home to them thawed. The rule of thumbs is that they should still be at a refrigerator temperature while being defrosted (thus the cold running water). Otherwise, thaw them in the fridge. Thawed shrimp should be good for 3-4 days in a chilly fridge. You will know when not to eat/cook them when they smell and have a slime to them. I hope this info helps and that all is well. Take care,
Steve

Subj: Ask Chef Steve
Date: 7/6/2001
From: zeal@swcp.com (Nina Almodovar)
To: steve@pulpkitchen.com

Dear Chef:
My apricot tree is bursting with fruit the size of nectarines. I'd like to make a version of the expensive glazed apricots (option for Chocolate Dipped) that I purchased from Australia. Do you now the ones? Do you know how? Please advise ASAP as the fruit is coming in Faaasssssttttttt!

Thanks Nena-Joy

Nena-Joy,
I haven't done much cooking with apricots, but it sounds as if you HAVE to by default. I did a search on the Net and found a site with a bunch of apricot recipes. Also, I always use Google for searches; it's the best. Best of luck. I'd love to know how some of them turn out. Please feel free to email back with any further questions.
Steve


Subj: Ask Chef Steve
Date: Mon, 21 May 2001
From: "Jacqueline Z. Hutchinson"

Hi,
Do have a recipe for stuffed green peppers. My mother made it years ago, all I can remember is that it had rice in it and a tomato sauce. Thanks.
Jackie

Jackie,
Stuffed green peppers, a Hungarian specialty that goes be the name Toltottpaprika, are a great comfort food as you probably well know. Since my notes and books are all packed up for an office move, here is a recipe I found on the Net that seems to be about as authentic as you can get. Best of luck and enjoy.

Stuffed Peppers was once a dish that was only made in the pepper and tomato growing season. Now we can enjoy this dish all year round. It makes a delectable meal. Slow, low cooking is the secret.
Regards, June Meyer.

8 medium sized green peppers
1/2 lb. ground beef (or 1 lb. beef if you do not want to include pork)
1/2 lb. ground pork
1 raw egg
1 cup washed rice
2 28 oz. cans of crushed tomatos (or 3 or 4 lbs. fresh peeled tomatos)
1 large white onion, chopped
2 Tbsp. good Hungarian Paprika (buy imported sweet)
1 tsp. salt
2 Tbls. sugar (do not omit)
1/4 tsp. black pepper corns
2 whole Bay laurel leaves
1 cup water only if needed

Cut off the tops of peppers and reserve. Take out the seeds. In mixing bowl, place the ground meat, raw egg, washed rice, salt and paprika. Mix well with clean hands.
Stuff peppers, using all the meat mixture. If you have some left over, make a few balls. Set peppers up-right in cooking pot.
Add the tomatos, sugar, onions and chopped tops of peppers over the peppers, toss in the black pepper corns and the bay leaves. Cover and slowly cook for about 1 1/2 hours. If it looks too thick add a little water. Serves 4.


Subj: sweet and sour cabbage
Date: Tue, 15 May 2001
From: Paluszak@aol.com

Steve,
I'm looking for a receipe for sweet and sour cabbage. Do you have one? Please let me know. Cathy

Cathy,
I love cabbage, but usually opt to just purchase the braised red cabbage sold in the glass jars. Here' a recipe I found a long time ago that I like. It's more of an American recipe than Eastern European - the latter probably being where it all originated. Best of luck. Hope you enjoy.

Sweet-Sour Cabbage
3 cups red or green cabbage, coarsely shredded
2 medium apples
1/2 cup flat Coca-Cola at room temp
2 tablespoons vinegar
2 tablespoons brown sugar
2 tablespoons bacon drippings (or butter)
1 teaspoon salt
1/2 caraway seeds

Core and dice apples. Combine all ingredients in a small stockpot with lid. Cook over low-medium heat for at least a half hour until cabbage is tender, stirring occationally. This only makes around 2 cups in the end, but the recipe can easily be doubled.


Subj: Ask Chef Steve
From: csr1@erols.com (Craig Reiff)
To: steve@pulpkitchen.com

Steve,
I have a recipe calling for 1/2 cup of eggs, would that be 2 or 3 large eggs?
Craig Reiff

That depends really. If it is a recipe specifically calling for a 1/2 cup, it must be an old-time tested one. I'd follow it to the T for best result. Be sure to use a Liquid Measuring cup as opposed to the ones you'd use for dry ingredients. Is this for a baked good - like a cake? - Steve


Dear Steve,
I am looking for a tool that I don't know what it's called, only what I use it for. It is "roller" of sorts about 6 inches long on a handle. The roller has 1 1/2" spikes on it, that you roll over dough to poke holes in it to avoid it blowing up like a balloon.
Years ago, a friend was able to purchase this at a professional cooking store in Chicago, but now, I have no idea where to get another one for my brother.
If you have any idea what this thing is called, or where I can find one, I would greatly ppreciate it.
Thank you,
Joan Welsh
Joliet, IL

Joan,
the item you are looking for is called a dough-docker. Click on the link below; it will take you to our prefered vendor where you can search for the item in their catalog.
Best of luck.
Steve
Kitchen Tools


Subj: Biscotti and Tofu
Date: 3/7/01
To: steve@pulpkitchen.com

I saw the show and was pleased to get this basic biscotti receipe. I love to create with my own tastes and love the idea of making my own biscotti. I always have homebaked around our house and sharing it with people I come in contact each day. Would love Vegetarian receipes with tofu. Have you tried the Morning Star "Harvest Crumbles"? I use this round tofu in all the hamburger receipes. Chili - sloppy Joes - Spaghetti sauce etc. Fantastic new product! I'm know as the Gingerbread Lady in our county. I build very large Gingerbread displays 100% eatable at Holiday time for 30 years. Keep up the good work...Lois McClure

Dear Gingerbread Lady,
thanks so much for writing in and passing on the tip regarding the new tofu product. My favorite tofu recipe now is a Veggie Stir Fry that we've done on the show. Hope you get a chance to try it.
Take care,
Steve


Subj: sweet potato with cranberries
Date: 3/5/01
From: Jackie.Harris@allfirst.com

Hi Steve
Do you have a recipe for sweet potatoes that has a sauce made with whole cranberries?
Thanks, Jackie

Jackie,
here's a recipe I found on the Net at dianaskitchen.com. Hope this is what you were looking for:

Cranberry Glazed Sweet Potatoes
Recipe By : The Sweet Potato Cookbook!
(Vardaman, Mississippi)

6 medium sweet potato -- cooked, halved
OR canned sweet potatoes, drained
1 cup whole berry cranberry sauce
1/2 cup water
1/4 cup brown sugar -- firmly packeD
1/2 teaspoon orange peel -- grated
1 tablespoon butter or margarine

Arrange sweet potatoes in a shallow, buttered baking dish. Combine cranberry sauce, water, brown sugar and orange peel in a saucepan; mix well, and bring to a boil. Cook gently 5 minutes. Add butter and pour mixture over sweet potatoes. Bake at 350 degrees for 30 minutes, basting frequently.


Subj: Roasting Chicken
Date: 2/15/01
From: Rfdrago@bellatlantic.net (Rob Drago)
To: steve@pulpkitchen.com

When roasting a chicken do you use a rack or just do it right in the pan?
thanks
Rob

Rob,
If I have it on hand I will use a rack -- a cooling rack -- but a rack nonetheless, and then I will baste the chicken frequently with its drippings (and a brush).
Regarding basting: I put on an oven mitt, open the oven, pull out the whole pan and quickly close the oven. Then I'll baste it and pop it back in the oven, again quickly. Keeping the oven door open too long to baste the chicken, I think, means very uneven oven temperatures which can really throw off the cooking time (about 1-1/2 hours for a 3-pound chicken). Hope this info helps.
Best wishes,
Steve


Subj: Biscotti Recipe
Date: 2/14/01
From: MACDavella@aol.com
To: steve@pulpkitchen.com

Dear Steve:
My mother and I have been looking for an old Italian chocolate biscotti with thin almond slices/pieces recipe. You would find these biscotti's on a cookie wedding reception tray. If you know where this recipe can be found or if you are able to obtain a copy we would greatly appreciate it.
Sincerely,
Mac Davella

Mac,
here is a recipe I found through Hershey's Kitchen. The base of the recipe is chocolate almond biscotti. I think the two frostings are optional. Hope this helps.

CHOCOLATE ALMOND BISCOTTI
1/2 cup butter, softened
1 1/4 cups white sugar
2 eggs
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/4 cup HERSHEY'S ® Dutch Processed Cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds

1 cup HERSHEY'S ® BAKE SHOPPE ™ Semisweet Chocolate Chips
1 tablespoon shortening

1/4 cup HERSHEY'S ® Premier White Chips
1 teaspoon shortening

Directions
1 Heat oven to 350°F. Beat butter and sugar in large bowl until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will be thick.) Stir in almonds with wooden spoon.
2 Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungreased cookie sheet, at least 2 inches apart.
3 Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife, cut logs diagonally using a sawing motion, into 1/2-inch thick slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet.
4 Bake 8 to 9 minutes. Turn slices over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in Chocolate Glaze or drizzle glaze over entire cookie. Drizzle White Glaze over chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen cookies.
5 Chocolate Glaze: Place 1 cup Hershey's Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, oil or spread) in small microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. About 1 cup glaze.White Glaze: Place 1/4 cup Hershey's Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, oil or spread) in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About 1/4 cup glaze.


Subj: Recipes
Date: 2/12/01
From: caschoenian@home.com (Carolyn Schoenian)

Steve,
I just printed off your recipe for EZ black bean soup. On TV you mentioned that it was high in fiber and protein. It would be really nice if you included this information in your recipes so, if you did not see the show, your viewers could pick recipes that meet their dietary needs, i.e. high fiber, high protein, etc. Thanks so much,
cas

Carolyn,
thanks for the comments. Not being a nutritionist or registered dietician, I hesitate to post the math that I'm capable of doing here online. I'd hate to be liable for mis-information. I am looking into buying (an expensive) program that would allow me to input ingredients to get the nutritional breakdown of any given recipe. Until then, I appreciate your patience. Thanks so much for watching the show and for taking the time to write in. More information later as it becomes available.
Take care,
Steve


Subj: Hummus
Date: 2/11/01
From: Jimlion9@aol.com
To: steve@pulpkitchen.com

Steve,
We love hummus,but my husband can not tolerate the garlic; anything we can substitute for that? Thanks,
Rose and Jim from Macungie,Pa

Rose,
I love hummus too. Maybe it's because of the garlic, I don't know. But as you probably know the base of hummus is the chick peas. Chickpeas, tahini, olive oil, salt and pepper. Instead of garlic, you could substitute one half of a small onion, minced. Other than that you can really flavor the hummus as you see fit with either fresh chopped thyme, rosemary, parsely. Just remember - keep it simple. I hope this info helps. Please feel free to email back with any further questions. Thanks for watching the show and for taking the time to write in.


Subj: Comments/questions about 'Almond Biscotti' Recipe
Date: 2/11/01
From: bubbajohn3@home.com (Joanie)

Steve,
I love your recipes but is there anything else we can substitute for the almond paste. Someone in the family is allergic to nuts. Thanks. Joan

Joan,
It's hard to find substitutions for nuts; you're better off excluding them from the recipe entirely. Can your husband handle almond extract? The use of extract can definately help keep the great flavor in the recipe. Otherwise, here is a recipe from my sister without nuts:

Apricot Biscotti
makes about 40 cookies

2-3/4 c. flour
1-1/2 c. sugar
1 t. salt
2-1/2 t. baking powder
1 t. ginger
1/2 c. chilled unsalted butter cut into pieces
1/2 c. white chocolate chips
2 large eggs
1/2 c. apricot brandy or Dry Sack cream sherry
2 t. almond extract
12 ounces diced, dried apricots

Line cookie sheet with foil. Butter the foil and dust with flour. Combine first 5 ingredients in a bowl. With hands, two knives or pasty blender, cut in the cold butter until a fine meal forms. Stir in white chocolate. With fork, beat the eggs. Stir in the brandy/sherry and extract. Add this to flour mixture and stir in apricots (the dough will be sticky).
Divide dough into thirds and create three 12"-long mounds on the baking sheet. Moisten hands and shape these into logs. Refridgerate for 1/2 hour.
Bake in 350 oven for 30 minutes. Remove from oven reduce heat to 300. Cool loaved completely and slice into one-inch intervals. In batches, toast the biscotti in the 300 oven on each side for about 10 minutes.
Enjoy!


Subj: Sour Milk
Date: 2/10/01
From: gene0803@webtv.net(GeneDouglas)

Steve
I have seen alot of recipes for sour milk have heard different ways to get it what do you suggest. Thanking you in advance. Ann

Ann,
I love using buttermilk; the only kind available these days of low-fat which is perfect. To make your own sour milk; stir into a cup of milk one tablespoon of white vinegar or lemon juice and allow it to sit for 5-10 minutes. In this time the milk with sour on its own from the acid, and can be used like buttermilk. Good luck and thanks for writing in.
Steve


Subj: Cream of Potato Soup
Date: 1/15/01
From: gene0803@webtv.net(GeneDouglas)
To: steve@pulpkitchen.com

I have been looking for a cream of potato soup recipe the first person I thought of was you to help me out. I love your show & recipes.thank you in advance.
Gene


Gene,
here's a recipe for Cream of Potato Soup that I was able to find on the Net that's quick and easy. It calls for milk and flour to thicken it instead of using heavy cream; this process cuts out a lot of fat grams.
Let me know how it turns out for you.
Take care,
Steve

Subj: Recipe for Potato Dumplings
From: Jackie.Harris@allfirst.com
To: steve@pulpkitchen.com

Hi Steve,
Love your show. I'm trying to find a recipe for Potato Dumplings? I lost an old family recipe - boiled potatoes pushed through a ricer and mixed with other ingredients, then placed in a pot of boiling water. This was served with Sauerbraten.
Thanks,
Jackie


Jackie,
this is one that my Polish grandmother used to make. I asked her one day if it was one passed down through her family and I sat in anticipation for a good family anecdote. Instead I got her honest answer - she got it from the side of some McCormick spice jar. Here goes it:

Potato Dumplings
3 medium-size potatoes, peeled and quartered
1 egg, beaten
1/2 cup dry bread crumbs
2 teaspoons salt, divided
1/4 teaspoon white pepper
1/4 teaspoon onion salt
3 to 4 tablespoons flour
6 cups water

Boil potatoes in 2-quart saucepan in lightly salted water until tender. Drain well and set aside to cool slightly. Process through ricer or coarse sieve into medium-size bowl.

Add egg, bread crumbs, 1 teaspoon salt, white pepper, and onion salt. Mix well.

Stir in 3 tablespoons flour. Add up to 1 tablespoon additional flour, if needed, to make dough that is soft but not too sticky. Lightly flour hands and form mixture into 1 1/2-inch balls.

Heat water and remaining 1 teaspoon salt to rapid boil in large saucepan. Add potato balls gently and cook 8 minutes or until dumplings change in appearance and begin to look fluffy. Remove with slotted spoon and serve hot.
Makes 16 to 18 dumplings
Hope this helps. Let me know how they turn out for you.
Happy holidays,
Steve

Subj: Ask Chef Steve
From: ldhasl@dmv.com (L.D.H.)
To: steve@pulpkitchen.com

Steve,
We are having an apple glazed pork dish with apple stuffing for Christmas dinner. We are interested in some good sides that accent the flavors of this meal. My husband loves garlic mashed potatoes, but I wasn't sure they would "fit" with the sweeter flavors of the stuffing. We are serving about 20. Any ideas would be great!
Thanks,
Liz Haslup

Liz,
thanks for writing in. If you guys like sour things, I'd recommend getting a large glass jar of Braised Red Cabbage (I think it's a.k.a sweet and sour red cabbage).

If you'd like to keep the sweet thing going try a side dish that is naturally sweet:
bake several sweet potatoes in a 350 oven for an hour to an hour and a half. Peel skin and mashed the sweet potatoes. Transfer to double boiler and continue to cook the sweet potatoes over indirect heat for over and hour (the longer the better). Sweet potatoes done in this fashion rarely require added butter, as they become naturally smooth, rich and sweet all on their own.
I hope this info helps; let me know how it turns out for you.
Happy holidays,
Steve

Subj: A Good Set of Knives
From: kcotter@ctcd.cc.tx.us (kcotter)
To: steve@pulpkitchen.com

Hey Chef Steve,
Could you please tell me what a good variety of cooking knives would come in a set. Thanks in advance.
Kathie

Kathie,
I think these are the essentials:

One 3" paring knife (to slice smaller things and quickly peel apples);
Two chef's knives, an 8" and a 10" (two because these are your biggest and best choppers and all around utility knives). You'll use these two the most; and
One 12" or 14" thin slicer, possibly serrated (to slice bread, tomatoes & meats thin).

So these are the 4 essential knives in my book - you could spend more to get more knives, but save the money and spend it later on sharpening your knives every six months. A place in Baltimore charges 2 bucks a knife and it's completely worth it. I can't tell you how much having sharp knives helps in the kitchen.

Well, I hope this info helps. Here's a link to get you started at cooking.com. They have a good selection. The paring knife shouldn't be more than $8-$10, the two chef's knives about $16-$34 for good ones and about $10-$18 for a nice slicer.

Subj: Roasting Pumpkin Seeds
From: dotti23@juno.com (Dotti Hannigan)
To: steve@pulpkitchen.com

Happy Fall Harvest....
Its that time of year again and I have lots of pumpkin seeds left over from the carvings. I have always enjoyed the salted seeds you find in the stores and farms stands. How can I make them at home. I have tried many techniques but none of them have turned out like store bought. What's the secret to baking pumpkin seeds with salt crust.....
Help.....me please
Pumpkin seeds in Phoenixville.

Dotti,
this is the only method of which I know and have tried:
Scrape the seeds from inside of the pumpkin into a strainer. Pull off the membrane and discard. Mix the seeds using one tablespoon of melted butter or margarine to one cup of seeds. Sprinkle with salt to taste. Pour onto cookie sheet and spread in a single layer. Use the slow or fast method of roasting. Shake pan occasionally to prevent over browning.
Slow Method: 250 degree (F) oven for 1 to 1-1/2 hours.
Fast Method: 317 degree (F) oven for 15 - 20 minutes.
Store in covered container in the refrigerator.
I recommend the slow-roasting method.
Good luck,
Steve

Subj: Ask Chef Steve
From: EboniPlum@aol.com
To: steve@pulpkitchen.com

Hello Steve,
I frequent this website often for some of your delicious recipes. Well, today I was looking for a recipe for baked rice pudding or a delicious rum cake and to no avail. I'm wondering if you have a mouth watering recipe for the 2 above. I would like to prepare them for a family gathering.

Steve, I also have another request. I just recently find out that I am a diabetic and I can no longer partake in the desserts I request recipes for, however, if U have any recipes or know of a webites where I can find some good diabetic recipes, please share them with me.
Thanks You,
Lisa Mansfield

Lisa,
first off, here's a link to an archive of diabetic recipes posted by the users of Berkeley's recipe archive. Lots of 'em there.

Also, I'm not in the office long today, so here are links to quick reference items on baked rice pudding and an awesome rum cake. Good luck and take care,
Steve

Subj: Three Onion Soup
From: ghallone@starpower.net (Gregory Hall)
To: steve@pulpkitchen.com

Hi Steve,
Actually, I'm cooking the Three Onion Soup right now. But I wanted to ask you for a good Alfredo sauce recipe. My girlfriend and I are avid cooks. Cooking is probably the main ingredient to our relationship.
She always wants me to find a good alfredo recipe, would you know one?
Thanks for your help.
Greg and Cindy

Greg,
I am glad to hear that cooking is so important to your relationship. I agree that it should. Anyway, about the Alfredo. as you probably know, it can be a very fattening sauce. What I like to do is make a basic white sauce, add onion and garlic for extra flavor, and melt in lots of parmesan cheese. Try this:
I call this basic white sauce my 2-Roux sauce and here's why-
Melt 2 tablespoons of butter in a sauce pan.
Stir in 2 tablespoons of flour and cook for two minutes.
Whisk in 2 cups of whole milk and continue to cook unitl it comes to a boil, thickens, and coats the back of a spoon. This is your basic white sauce. Now I add,
one clove of minced garlic and 1/4 cup of minced onion. Simmer sauce over very low heat for fifteen minutes for flavors to infuse. Stir in anywhere from a half cup to a full cup of freshly grated parmesan cheese and stir until melted. Salt and pepper to taste.
One note - try to get a wedge of parmesan today and wait to grate it until it is ready to go into the sauce. Just-grated parmesan tastes better and even has a melt-ability to it.
Good luck and take care,
Steve

Subj: Three Onion Soup
From: printzofbelair@home.com (james printz)
To: steve@pulpkitchen.com

My wife loves frech oinion soup so i am about to ATTEMP TO COOK IT FOR HER TOINGHT. BUT MY question is AND I HOPE U GET THIS BY TOINGHT what else would i have to serve with this for like ummm appterizers and desserts and what else, trying to make it like i know what i am doing here.or is the french oinion soup the main course iam not really hip about this stuff. so give me a ring if u can and thanks for the show today.

the soup should be an appetizer. Follow the recipe (you could probably cut it in half). When done the onion soup do this:
Ladle it into two bowls that are safe to go under the broiler in your oven.
Top each with a toasted slice of french bread and lots of grated Gruyere cheese. Place under broiler and broil until cheese is melted and bubbly.
For an entree how about:
Chicken Marsala
Broccoli Rabe Pasta, or this
Salmon baked over Fennel
I'll be out for the rest of the day, so I hope you get this in time and the suggestions are helpful. None of the three entrees above are too complicated.
Good luck and take care,
Steve

Subj: Lobster
Date: 9/3/00
From: angelina@midmaine.com (Marion G. Nichols)
To: steve@pulpkitchen.com

Steve,
I have made boiled lobster dinners for the family for more years than I care to count. Yesterday, I boiled my lobsters per usual and all were perfect except for two. These two (all were approximately 1 and 1 half lbs.) when opened were nothing but mush. The tail was extremely mushy and the claws were almost a nondescript heavy white gelatin with a very slight shape. I have never experienced this before. These lobsters were bought at the dock and kept cool until I got home. Do you think that there was a possibility that they (the two in question) may have been stored out in the Lobster Car underwater too long? Perhaps with lack of bait and they started to deteriorate. I don't believe they were very lively when I went to cook them. They were alive but not the usual frisky little fellows. Any ideas that you may have would be appreciated.
Thank you,
Marion

Marion,
on account of your experience and that others in the batch were fine, it seems as if the mushy two were bad when you purchased them. This happens often down here on the Chesapeake with blue crabs. The two things I do know are my fault when steaming crabs, is that the mushy ones are the ones that were
a.)steamed too long or
b.) steamed and wrapped tightly to keep warm and eat later - as the prolonged heat seems to make the meat mushy.

I don't know if I answered your question or not. To me, it seems that with all your years of steaming lobsters, you just happened to buy two that were not well stored by the business from which they were purchased. You did nothing wrong in your cooking methods.

Subj: Springform Pan
From: Moleford@aol.com
To: steve@pulpkitchen.com

Hi Steve
I was wondering if you know where I could get a springform tube pan. It would solve some problems I have even with a carrot cake that seems to like to sink in the middle.
Thanks for your help. I am very anxious to try your James Brownies.
Keep cooking!!!
Helen

Helen,
follow this link to cooking.com's bakeware section. They offer a few springform pans and deliver quickly. Good luck and thanks for writing in.
Steve


Subj: Zucchini Bread
Date: 8/15/00
From: KNAPPENBML@moore-solutions.com

Steve,
I was wondering if you have a recipe for Zucchini Bread?? I used to have one but it got lost. Zucchini's are in season and I love them in everything but I especially enjoy the Bread. Can you help me?
Thanks,
Michelle

Michelle,
I love zucchini bread and here's one of my favorites:

1-1/2 cups flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1/2 cup oil
1-1/2 cups grated zucchini
1/2 cup chopped walnuts

Preheat oven to 375
In a large bowl blend the first five ingredients (the dry ones). In another bowl neat the eggs and whisk in the oil and then stir in the zucchini. Stir in dry ingredients and the walnuts. Pour batter into greased loaf pan and bake for a little less than an hour, about 50 minutes. Cool pan on wire rack for 5 minutes and then turn bread out onto rack. This recipe can easily be doubled.

Steve,
Thanks for the recipe. I will try it. By the way, I have an incredible recipe for Zucchini Pie. It actually won $40,000.00 in a Pillsbury Baking contest quite a few years ago and has been a favorite of mine ever since. Maybe you would like it:

Zucchini Pie

4 C. Thin sliced Zucchini
1/2 C. Chopped Parsley
1 C. Chopped onion
1/4-1/2 C. Butter
1/2 tsp. Salt
1/2 tsp Pepper
3 Eggs
3 C. Shredded Mozz. Cheese
1/4 tsp Garlic Powder
1/4 tsp Basil
1/4 tsp Oregano
1 8oz Tube Pillsbury Cresent Rolls
1-2 tsp Grey Poupon mustard

Cook and stir zucchini and onions in butter for 10 min. Stir in Parsley, Salt, Pepper, Garlic Powder, Basil and Oregano.

In seperate bowl, combine 3eggs beaten and mozz. cheese. Stir into zucchini mixture.

For the crust:
Line a 10' pie pan with cresent Rolls. Spread mustard over crust.

Pour zucchini mixture into the prepared crust. Bake @ 375 for 18-20 min. Let stand for 10 min. before cutting. Note: Foil may be added to cover crust only for the last 10 min of baking time to prevent burning.

Thank you, Michelle, for sharing! - Steve


Subj: Hard Boiled Eggs
Date: 7/20/00
From: OneLennonLvr@aol.com
To: steve@pulpkitchen.com

Hello Chef Steve,
I'm having trouble with my hard boiled eggs. My problem is when I peel them sometimes the membrane does not come off with the shell thus taking alot of the egg white off with them and causing my eggs to look bumpy or nibbled on. This makes for an unattractive deviled egg if you know what I mean.

This is what I do. I place the room temp eggs in a pot (stainless) with cold water, I then put them on to come to a boil on high, once it comes to a boil I time it for 2 minutes, after this time I then put the lid on and take off burner and time it for 9 minutes. I strain and rinse in cold water and place in frige. I received this 11 min. boiled egg technique from Emeril Lagasse (another one of my favorites).

Please let me what I'm doing?? I sure would appreciate it.
Sorry so long,
Pauline Colucci

Pauline,
I was taught a similar technique, but the time is a little difference.
Place eggs in a saucepan.
Cover with water to an inch above.
Bring JUST to a boil.
Cover and remove from heat.
Let stand 15 minutes.
It is good if you are not in a rush. Allow eggs to cool to room temp, then peel.
I hope this info helps. Please feel free to email back with any further questions. Thanks so much for watching the show and for writing in.
Take care,
Steve

Subj: Broccoli Salad Dressing
Date: 7/11/00
From: BWEEDWACKER@cs.com
To: steve@pulpkitchen.com

STEVE,
TRYING TO FIND A RECIPE FOR BROCCOLI SALAD THAT HAS A DRESSING SIMILAR TO COLE SLAW. IT ALSO HAS CHEESE CUBES IN IT (MONTERY JACK -- I THINK ) THANKS FOR ANY HELP.
H. BIDDLE

I love a good broccoli salad, but so do many people, so many are different from one another. the most important thing is the simple, sweet, creamy dressing that goes with it. It's simply 1 cup mayonnaise mixed with 1/2 cup white sugar and 2 tablespoons white wine vinegar. This dressing, your broccoli, the cheese cubes and anything else you like should do it. I like a little bacon in mine; others enjoy sunflower seeds, raisin, etc.
Good luck with it and thanks for writing in.
Take care,
Steve

Subj: Creamy Grits
Date: 7/10/00 9:00:09 AM
From: donnamills@juno.com

i browsed your site and found it easy to use.
i noticed your recipe for creamy grits which is wayyy more trouble than you have to go to. i grew up in the south, but never had great grits until i went to a place called frost's in indian beach, nc for breakfast. they too use milk, but wouldn't tell me what they do. i experimented a lot and came up with a simple way to make grits and it only takes 10 minutes with no double boiler.

buy quick grits (store brand are fine, i like giant brand, but sometimes have to buy uncle ben's if i'm not at giant). follow the package directions for the amount of grits, but substitute milk for 1/2 the water. bring the grits to a boil, stir once a minute for 5 minutes. then turn the burner off, cover the pan and wait 5 minutes. voila! perfect grits.

Donna,
thanks for the tip. I make and eat grits often, so i will definately try your method next time.
Take care,
Steve

Subj: Italian Torte Rustica
Date: 7/8/00 3:45:20 PM Eastern Daylight Time
From: meshull@erols.com (M. Edward Shull)
To: steve@pulpkitchen.com

I have managed to misplace my 20 yr old tried and true recipe for an Italian Torte Rustica. It was a pastry (placed in a springform pan) that was layered with Italian sausage, roasted red peppers, a cheese mixture consisting of ricotta, egg and mozzarella and a 4th layer that used the same cheese mixture but included chopped spinach. Any thoughts on where I might find another recipe since I don't know measurements? Tx for any advice or assistance you may provide!
Nan Shull

Nan,
this dish sounds wonderful and what dish made with all those great ingredients wouldn't be good? I did an Internet search and found a recipe that a woman prepared on a Salt Lake City TV News program back in 1998. Pasted below, it was the only one I found that closely matched your description of the dish. Please let me know how it turns out; I would love to do an episode on it one day.
Take care,
Steve

Torta (Pizza) Rustica
Marguerite Henderson, Cucina
Presented: 4/10/98
(Rustic Italian Cheese Torte for Easter)

This is a traditional Italian dish the Easter Holidays. It is served warm on Easter morning for brunch or as a first course for dinner.

1 pkg. Frozen puff pastry, thawed at room temperature
2 # whole milk ricotta, drained of any liquid
1 # fresh mozzarella, cut into 1" cubes
1 cup grated Romano cheese
1 tsp. coarse ground black pepper
1 tsp. salt
2 T. chopped fresh parsley
4 eggs
1 cup diced ham
1/4 cup diced salami

egg wash:
1 beaten egg mixed with 1 T. cream, whisked

Preheat oven to 375 F.

Place one sheet of puff pastry inside a 9" springform pan to line the bottom and sides. Leave enough dough to overhang the pan.

In medium bowl, combine ricotta, mozzarella, Romano cheese, pepper, salt and parsley. Beat in the eggs. Fold in the ham salami. Gently pour filling into the pastry-lined pan.

Cut the remaining sheet of pastry into 3/4" wide strips. Form a lattice on top of filling with the strips of dough. Use about 5 strips in each direction laying them loosely on top filling. (Total of 10 strips) Crimp edges of pie and brush dough with egg wash. Place springform pan on a baking sheet lined with parchment. (This is to catch any drippings).

Bake at 375 F for 45 minutes - 1 hour or until dough is golden and filling has puffed. Cool to room temperature before slicing into 8-10 wedges. Can be made a day ahead and refrigerated. Reheat in the pan in 300 F oven for 10-15 minutes.

Note: This can be made with your favorite pie crust recipe also. Eliminate sugar from recipe.

Steve
Got your quick response. Thanks. Actually, I noted in another of your responses the idea to use GOOGLE.com - which got me to AllRecipes.com where I found a Torta Rustica which appears to be closer to my missing one. The main differences is that mine did not include feta and called for hot Italian sausage rather than ham or proscuitto. Also, as I recall, there were sautéed onions added to the spinach layer mixture. Mine consisted of only 4 thicker layers, rather than the thinner ones this outlines. I've pasted below the one I found @ AllRecipes.com, and will play around with it and (re)create my own hybrid version. Assuming I am successful, I'll send you a copy with my modifications.
Again, I appreciate your help. I'm planning a surprise birthday party for a soon to be 40 yr old and 50 of his closest friends. I know this is one of his favorites, so I was hating to disappoint him.
Again, TX!
Nan

________________________________________ INGREDIENTS
2 1/4 cups all-purpose flour;
3/4 cup cornmeal;
1/2 teaspoon salt;
3/4 cup butter, diced;
2 eggs;
4 tablespoons cold water;
1 1/2 cups ricotta cheese;
4 ounces feta cheese
1 cup grated Parmesan cheese
1 egg
1/4 cup chopped parsley
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 cups shredded mozzarella cheese
8 ounces ham or proscuitto
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (7 ounce) jar roasted red peppers, rinsed and patted dry
1 egg

DIRECTIONS
1. Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.

2. In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.

3. Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.

4. Scatter half of the mozzarella over the bottom of the crust. Next arrange half the proscuitto slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining proscuitto slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.

5. Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.

6. Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.
Makes 1 - 8 or 9 inch pie


Subj: Steaming Seafood
Date: 7/2/00 10:15:40 AM Eastern Daylight Time
From: Gplobo@aol.com
To: steve@pulpkitchen.com

This may sound like a dumb question, but I would like to know exactly how to steam and the amount of time for lobster, clams, schrimp, or fish. I am not adept at cooking but I try it once in awhile. I understand that fish by itself does not need steaming. I have looked over the questions and answers on your FIND RECIPES section but apparently no one has asked this question before or it has been deleted from your list. No hurry.
Thank You.

Here are a few general rules of thumb:

lobster - until shell is completely red, about 10-15 minutes depending on size.

clams - until they open up, about 5 minutes. Discard any that don't open or that were open when you got them.

shrimp - until shell is red/pink, not long, about 5 minutes.

fish - actually steaming is a great, low-fat way to cook fish. It really depends on the size, but in general, when fish flakes using a fork.

I hope this info helps. Feel free to email back. Have a great fourth.

Subj: Watermelon Rind Preserves
Date: 7/1/00 10:12:12 AM Eastern Daylight Time
From: johnwCarter@webtv.net (John Carter)
To: steve@pulpkitchen.com

Steve,
have you ever heard of watermelon rind preserves? My mother used to make it years ago.
Thank you,
John

John,
I have not heard of this but here is a link to Google's search results on the subject. Good luck. I'd love to hear how they turn out for you - perhaps for a future episode. Have a great holiday.
Take care,
Steve

Subj: French Crumb Cake
Date: 6/28/00 2:06:31 PM Eastern Daylight Time
From: cam210@home.com (cam210)
To: steve@pulpkitchen.com

Dear Steve,
By any chance do you have a recipe for a French Crumb Cake like the one that Entamen's makes.
Thank you

I don't believed I've tried that Entemann's yet. I do know however, that the best way to create that "commercial" moist crumb cake is in the same vain as the recipe for a Blueberry Buckle, a recipe for which is posted below. Perhaps you can make it without the blueberries, as it still has a crumb topping.
Best of luck,
Steve

Blueberry Buckle

3/4 cup sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries, fresh or frozen and thawed
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

Preheat oven to 375.
Grease one 8 x 8-inch baking pan.
With electric mixer, cream together 3/4 cup sugar, shortening, and egg. In a separate bowl mix together 2 cups flour, baking powder and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into prepared baking pan.
To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle evenly over cake batter. Bake for 25 to 30 minutes or until tested done when wooden pick inserted in center comes out clean.

Subj: Lemon Pasta
Date: 6/13/00 10:11:55 AM Eastern Daylight Time
From: N4007X@aol.com
To: steve@pulpkitchen.com

Hi Steve,
We have a question about the Lemon Pasta. Can we use something other than spinach? We don't like it!!!
Thanks,
Larry

Larry,
like I always say, it's all about resourcefulness, creativity and confidence. By all means omit the spinach. For a substitute, let's see, how about just a ton of parsely; lemon and parsely go so well together. Or just make the recipe as is without the spinach and serve your favorite veggie on the side to get some kind of green into the meal. Thanks so much for watching the show and for writing in.
Take care,
Steve

Subj: Ask Chef Steve
Date: 6/12/00 10:27:37 PM Eastern Daylight Time
From: HMorgan630@aol.com
To: steve@pulpkitchen.com

Steve:
I looking for a recipe for a sauce for Stone crab claws. the sauce was a mustard-maynoise sauce for cold claws. Any ideas?
Thanks

I think what you may have had is a standard Remoulade Sauce. It is often served with cold seafood (in Europe mostly).

In a nutshell, the recipe usually calls for 2 cups of mayonnaise that is seasoned with the following:

-a teaspoon of mustard
-a clove of garlic
-and a tablespoon each of fresh, chopped parsely and tarragon.

Authentic remoulade will often have in it a dab of anchovy paste and a couple of chopped-up hard-boiled eggs in it as well. Whichever blend of ingredients you go with, be sure to let it sit for at least an hour or two so that the flavors can blend together.

Good luck and let me know how it turns out for you.

Subj: Cooking for pregnancy
Date: 6/8/00 1:49:53 PM Eastern Daylight Time
From: RoozyRoo@aol.com
To: steve@pulpkitchen.com

Steve,
I saw your show for the very first time, and you had a recipe for Margarita Cheesecake. I printed the recipe from the web, but I am 6 1/2 months pregnant, and would like to know about the alcohol in the recipe. (I would also like to be able to give my 2 year old a taste.) I know that many times when cooking with alcohol (particularly on the stove top) the alcohol cooks out, and you are left with only the "flavor" and not any actual alcohol. Is this the same with the cheesecake, and if not, what can I substitute for the triple sec and tequila?
Susan,
thanks so much for writing in.
In terms of the cheesecake, I assume the alcohol cooks off, but to be on the safe side, try replacing the tequila and triple sec with Bacardi's Margarita Mixer. It's the mixer to make the drink and you can find it in the frozen foods near the frozen OJ.

Subj: Macaroni Salad
Date: 5/14/00 11:29:20 AM Eastern Daylight Time
From: shoebabe@home.com (SARA MILLMAN)
To: steve@pulpkitchen.com

Hi,
how do you make good macaroni salad?

Sara,
thanks for contacting pulpkitchen.com.

I tend to lean toward macaroni salads that are on the sweet side.

To a pound box of macaroni cooked I will devise a dressing made of 2 cups of mayonnaise with 1/2 cup of sugar and a 1/3 cup of vinegar.

So, besides the cooked pasta and the dressing the possibilities are limitless. Minced veggies like carrot, onion, colorful bell peppers are the best way to liven up the salad.

I hope this info helps. I usually make a different one every time, so I apoligize for not having one a specific recipe to give you right now, but I hope the general info helps and I thank you for watching the show and for writing in.

Take care,
Steve

Subj: Egg Custard
Date: 5/11/00 10:09:20 AM Eastern Daylight Time
From: atwork@bellatlantic.net (Jack Mumma)
To: steve@pulpkitchen.com

Steve,
Many years ago I worked in a number of eating places in the Norristown area as a cook and second chef. I point this out only because I am unable to recall a recipe that was a favorite of mine both to cook and to eat. It was egg custard and it was very easy to make and we used it as base for custard,bread pudding and a number of other deserts. Do you have a very simple recipe that would fill the bill.I have been wracking my brain for years trying to remember. Thank you.
Jay

Subj: Re: Egg Custard
Date: 5/11/00 3:47:49 PM Eastern Daylight Time
From: Pulpkitchen
To: atwork@bellatlantic.net

Jack,
I think what best suits your needs is a "stirred custard" - a recipe that usually calls for 3 eggs, but I think 2 will do in this case to keep it thinner, so it doesn't "set":

2 eggs, slightly beaten
2 cups milk
1/4 cup sugar
pinch of salt
1 teaspoon vanilla

Combine all ingredients except the vanilla in a medium saucepan. Cook over medium heat, stirring constantly until thickened and mixture coats the back of a spoon. Remove from heat and cool by setting saucepan in a bowl of ice water. Cover with wrap and chill.

I hope this helps. Please let me know how it turns out for you.
Take care,
Steve


Subj: Chicken Marsala Recipe
Date: 5/7/00 7:59:57 PM Eastern Daylight Time
From: ssimon@ComCAT.COM (Stuart B. Simon)
To: steve@pulpkitchen.com

A great recipe! I used light butter. Would margarine work as well as light butter?
RS

RS,
thanks for writing in. I don't have much experience using margarine. In terms of my use of butter I say "everything in moderation".
Now I don't want to go off on a rant here or burst your bubble, but quite frankly, I oppose margarine. Margarine is made by a chemically-altering process known as hydrogenation - one that turns vegetable oils into solids by adding extra hydrogen atoms. This turns the unsaturated fats into saturated fats by creating trans fatty acids. On their own, vegetable oils have some health benefits as polyunsaturated fats, however, after hydrogenation, there are no benefits and, in fact, some research suggest hydrogenated fat (margarine) may be more damaging that saturated fat (butter). Also, regarding the "light" margarine - the lighter and less-fat they make margarine, the more water is used (along with gelatin, coloring, perservatives, emulsifiers), so it may not melt well with the olive oil in the pan.
I'm lecturing; I apologize. For the Chicken Marsala recipe, use all olive oil, instead of the butter, and just beware of any fats made with more than two ingredients.
Take care,
Steve


Subj: Scalloped Tomatoes
Date: 4/25/00 7:38:03 PM Eastern Daylight Time
From: lfdun@fast.net (Leo F. Dunham)
To: steve@pulpkitchen.com

My grandmother made scallopped tomatoes when I was a little girl. These were made with red tomatoes and sugar and some other ingredients. Do you have a receipe for this dish?

when I'm at a loss for a recipe I often turn to a database of recipes provided by Berkeley. Here are the results from a search I did on scalloped tomatoes. Several are listed; most call for sugar, just as you rememeber. I hope one of them work for you. Good luck and let me know how they turn out.
Take care,
Steve

Subj: Bobka
Date: 4/21/00 5:41:33 PM Eastern Daylight Time
From: gitow@bellatlantic.net (Carl Sypniewski)
To: steve@pulpkitchen.com

Steve,
need your help again. I need a recipe for polish bobka. Preferably an easy one. My mother made one using twelve eggs. I don't need that much cholesterol again. Can you help? Thanks,
Carl Sypniewski

Carl,
I've only made bobka once and it was years ago. I think my grandmother found this recipe for bobka in the newspaper. I don't know of any that call for a dozen eggs - that must be the best tasting bobka ever! This one has only 3 eggs, but does call for 1/2 cup of butter - I'm not sure of a way around that. I hope this helps. Let me know what you wind up making.
Take care,
Steve

Date: 4/15/00 10:42:09 AM Eastern Daylight Time
From: uk890@wxc.net (Rev Dhammacitto (Roger ones)
Reply-to: uk890@wxc.net
To: steve@pulpkitchen.com

I use an electric oven. Can you please tell me how to roast beef? I want it to be soft and tender and succulent but at the mo i am getting hard meat which is almost breaking our dentures:) Neither my husband or i like the meat to show blood.
Thank you.
SJ
What cut of beef do you prefer?
Sirloin, but sometimes topside.
For a 4-pound boneless sirloin roast, bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. I always rely on a meat thermometer to get it just right. If you like it more rare, pull it out of the oven when the thermometer reads 140F.
Good luck. I'd love to hear how it turns out for you.
Steve

Dear Steve,
Further to your advice, thank you, my husband has promised me a tropical holiday for preparing for him roast beef, Yorkshire puddings (6), roast spuds (12), peas and gravy. He says its the best beef he has ever tasted. Thank you so much.
In a preheated oven to 180d C i placed a pan containing 2lbs of sirloin in olive oil and i roasted at 180c occasionally scooping oil and fat from the sides of the joint. After 60 ins i took off heat and waited another 20 mins before carving. I would say it was Medium done.
My husband was overjoyed with its succulent taste and has promised me a lot of nice things. Thank you once again.
SJ
PS - My husband had a Martini followed by 75cl Red wine. Followed by Cornish Ice Cream and Prunes.
Subj: Ask Chef Steve
Date: 4/14/00 9:01:04 AM Eastern Daylight Time
From: MimiG13@aol.com
To: steve@pulpkitchen.com

WOULD LIKE TO KNOW HOW TO MAKE STUFFED MUSHROOMS - PLEASE HELP.

Mimi, here's a link to a very basic (but mighty tasty) recipe for Stuffed Mushroom Caps. Once you get this recipe down pat, by all means experiment because the possibilities are truly limitless. Let us all know if you try anything different and it works wonders.
Steve

Subj: eating for blood type A
Date: 4/12/00 6:40:31 AM Eastern Daylight Time
From: Jeenet786@aol.com
To: steve@pulpkitchen.com

Hi Steve!
Do you happen to have any good veggie recipes for blood type A diets? Saw you on TV a while ago and loved your show. Thanks.

Hi, try this link to a search I did on blood type A diets. There are a couple of articles on the pros and cons. In the meantime, check out this quick and easy recipe for Veggie Stir Fry. Please feel free to share anything you come across; I am sure other visitors to our site will love any resources on the topic you may find useful.
Take care,
Steve

Subj: James Brownies
Date: 4/9/00 7:29:48 PM Eastern Daylight Time
From: ShyGirlHA@aol.com
To: steve@pulpkitchen.com

Hi! I want to make the James Brownies but don't have a springform pan. What size pan would you recommend if I'm not using a springform? And is the oven temp and baking time the same? Thanks! Can't wait to make the crockpot roast this week!

These brownies really are a treat. You can use a 9x9 square pan or a 9x11. Just figure on reducing the cooking time by 5 minutes for every inch that you go wider than a 9x9. Ultimately, a toothpick inserted in the center that comes out clean will be the best guide for doneness.
Take care,
Steve

Subj: Crock Pot Pot Roast Recipe
Date: 4/9/00 9:37:29 AM Eastern Daylight Time
From: Mostace@aol.com
To: steve@pulpkitchen.com

Steve,
Your Crock Pot Pot Roast sounds great - and easy! The only thing I'd like to know is -what was that "stuff" (looked like a paste) which you added to the roast, along with the bouillon? I don't see it listed - but I saw you add it on the show.
Thanks!

That was the bouillon cubes in their half-dissolved state. The bouillon cubes were put in the beef broth to dissolve. You can also use this stuff called Better Than Bouillion which is a "base" - bouillon in paste form. You can find it in the soup/broth aisle at Super Fresh. Hope you enjoy the recipe. Let me know how it turns out for you.
Take care,
Steve

Subj: Pecan Jug Rolls
Date: 4/8/00 3:55:47 PM Eastern Daylight Time
From: DOCSNRX@aol.com
To: steve@pulpkitchen.com

I'm not certain, but I think you had on last year a recipe that called for using Jello that needed to be cooked (not instant) and you claimed it was available at Super Fresh. It was somekind of cake or breakfast cake. Anyway, i've misplaced the recipe, and was unable to make it as No stores in my area had a brand of jello that needed to be cooked. Do you know what I am talking about?

What you are remembering are these Pecan Jug Rolls. I don't know where my grandmother got the recipe, but these breakfast treats are the best. The recipe calls for a package of Cook & Serve vanilla pudding. You have to look for it because most stores have it, but often not many packages and they are usually tucked off to the side of the whole Jello section of the aisle. (Imagine that , pudding you have to actually cook!)
You have to try these things.
If you're a sweet-tooth-in-the-morning-give-me-a-bun-over-a-bagel kind of person, you will love these things, master the recipe and make them for life.
Thanks for writing in,
Steve

Subj: Pie Crust
Date: 4/8/00 10:36:36 AM Eastern Daylight Time
From: PENNVIC@aol.com
To: steve@pulpkitchen.com

Steve,
How can I keep the bottom crust of an apple pie flaky. My bottom crust always becomes soggy from the pie juice.
Bill Johnson

Bill,
try poking the bottom crust with a fork several times and baking the shell for 10 minutes at 350. There are pie weights (usually marbles) that are often used to keep the bottom crust from rising, but what we get in this process is a bottom crust that is baked through and will not get as soggy as an unbaked one may.
Let me know how it turns out for you.
Take care,
Steve

Subj: Comments/questions about 'Low Fat Scrapple' Recipe
Date: 4/3/00 12:18:46 AM Eastern Daylight Time
From: karenron@flash.net (K. Greenwell)
To: steve@pulpkitchen.com

Dear Steve,
I have been eager to try your Low-Fat Scrapple recipe since seeing it on TV, but just my husband and I would not be able to finish that much! Can it be stored in the freezer or will that make it too mushy or dry?
By the way, do you have a recipe for a clam chowder that is neither New England or Manhattan? The recipe I am looking for has no tomatoes, and wasn't really creamy. It was sort of a tan color with onions, carrots, and I think a green veggie of some kind. The broth wasn't transparent, it looked just lightly touched with milk or cream.
Thanks, I always enjoy your segments on Channel 3 in Phila. on weekends!
K. G.

KG,
yes, the scrapple freezes very well. I know the recipe yields 2 loaf pans, so you can freeze one of them for up to a month at least, I'd imagine.
Let me scour the web for you regarding that clam chowder recipe. In the meantime check ou this recipe for Low Fat Corn Chowder - perhaps with some experimenting, you can turn it into the low-fat clam chowder of your dreams.
Take care,
Steve

Subj: fried rice receipe
Date: 4/3/00 7:27:40 PM Eastern Daylight Time
From: Norita.Keener@honeywell.com
To: steve@pulpkitchen.com

PLEASE SEND ME THE FRIED RICE RECEIPE THAT YOU HAD ON A FEW SATURDAYS BACK...
THANK YOU..NORITA A. KEENER

Norita,
here's a direct link to the Veggie Stir Fry recipe. It's quick and easy, if you have the right ingredients, but if you have the soy sauce, rice and oils in the cupboard you can whip this up with about any veggies you have in the frig.
Take care,
Steve

Subj: Ask Chef Steve
Date: 4/2/2000 7:20:44 AM Pacific Daylight Time
From: AJZCJ@cs.com
To: steve@pulpkitchen.com

This morning I saw you making Fish & Chips and liked the batter recipe you used for the fish. While copying the recipe from the web site I noted you forgot to include adding the vegetable oil in the directions. Because I show the show and am a fairly good cook I knew that you intended to add this direction. But for the novice cook this could be a problem. In my early baking years I found a recipe for a champagne cake with fresh strawberry icing. For the cake instructions were given to separate the eggs but never gave the direction to beat the egg white before adding. I questioned this but followed the directions. I cannot tell you how heavy and awful that cake turned out. Even the kids commented. The next time I tried the cake I beat the white and received raves.
Also, I would like to mention that it may not be a good idea to serve food in a newspaper cup on directly on newspaper. The lead from the newspaper can leech into the food and cause lead problems for the individual. I would have thought this a problem (I love eating crabs on newspapers) but was alerted to this by a doctor when one of my clients had lead poisoning. This child's parents had all of the children eating on newspapers "because they are messy." The doctor said the children probably drop food onto the paper, picked it up and ate it. I am not suggesting we not use the paper, just that you may want to add the warning for your viewers of a potential concern.

I wanted to thank you for your insights into the recipe's misprints. The necessary changes were made, especially the note about eating on newspaper.
Being literally a one-man show things like this often go by unnoticed until a viewer/home cook like yourself points them out, so I truly appreciate you noticing.
Take care,
Steve

Subj: Strawberry Cake
Date: 3/29/00 10:00:59 PM Eastern Standard Time
From: EANGEL1947@aol.com
To: steve@pulpkitchen.com

I am looking for the recipe for Jewish Strawberry Cake that you had on your show some time ago. I love your show in Baltimore. Thanks.

Here is the recipe for the Strawberry Cake. It is essentially a Jewish Apple Cake made with strawberries. It turned out much better than I thought, actually, and has been a huge hit at family gatherings. Hope you enjoy it just as much as we do.
Take care,
Steve

Subj: Question about roasting potatoes
Date: 3/28/00 2:46:20 PM Eastern Standard Time
From: angie_goodman@hotmail.com (Angie Goodman)
To: steve@pulpkitchen.com

I caught the end of your segment a couple weeks ago... you were talking about roasting vegetables. I thought you said you should soak potatoes in cold water for 1/2 hour(?) before roasting to assure that they crisp nicely. Is this correct?
I couldn't find it on your website.
Thanks in advance,
Angie Goodman

Angie,
in that episode, I was making Fish & Chips. The soaking tip was that, in making french fries of "chips", you want to soak the cut potatoes in cold water for a 1/2 hour to rid the spuds of some of their starch. This way, the fries will crisp up nicely when fried. In terms of roasting potatoes, no soaking is required. I like to take those small, red new potatoes, quarter them, toss with with olive oil, salt, pepper and rosemary in a large bowl and roast them on a baking sheet in a 325 oven for an hour.
I hope this info helps.
Thanks for watching the show and writing in.
Take care,
Steve

Subj: chesapeake pasta
Date: 3/26/00 12:04:55 PM Eastern Standard Time
From: EileenMS@aol.com
To: steve@pulpkitchen.com

Steve,
I'm interested in obtaining the original recipe you based the chesapeake pasta dish on. Would it be possible to obtain it from you? Also, I want to make this dish acceptable for the Atkin's diet. The peas and the pasta are problematic. Are these ingredients included in the origianl dish?
Thanks,
Eileen Stec

Eileen,
The original recipe from which the Chesapeake Pasta was based is the simple combination of grilled chicken breasts topped with Smithfield ham and fresh lump crab. It can be topped with a standard Imperial sauce and broiled or just topped with the oh-so-indulgent beurre blanc. I hope this info helps. Feel free to emial back with any further questions you may have and thanks again for watching the show and writing in. Take care,
Steve


Subj: Potaotes & Cabbage
Date: 3/25/00 10:21:50 AM Eastern Standard Time
From: AReed81606@aol.com
To: steve@pulpkitchen.com

HI STEVE,
I LIKE YOUR SHOW, MY WIFE SAW IT THIS MORNING, AND LOVES BREAD PUDDING. NOW I HAVE TO TRY AND MAKE IT. LOOKS PRETTY SIMPLE. WILL LET YOU KNOW HOW IT TURNS OUT .SHE WANTS ME TO MAKE CABBAGE AND POTATOES. I MYSELF DO NOT LIKE THE SMELL. BUT WHEN YOU HAVE BEEN HAPPILY MARRIED FOR 30 YEARS, THIS JUNE 8th, I GUESS I "LL TRY AND MAKE IT FOR HER. ONE PROBLEM, I HAVE NEVER MADE IT BEFORE. CAN YOU PLEASE GIVE ME An EASY RECIPE? IF SO E-MAIL IT TO ME.
THANKS A BUNCH

Al,
thanks for writing in. The bread pudding's pretty fool-proof.
As far as the cabbage and potatoes, there are two things you can do:

1.) try this recipe for Colcannon - it's an authentic Irish dish that's essentially mashed potatoes with specks of cabbage throughout it - very tasty.

2.)Cabbage & Potatoes - brown a piece of pork fatback in a large stock pot over meium high heat for a few minutes. Remove the core from a head of cabbage and cut it into quarters and them slice those quarters. Place chopped cabbage in the stock pot and cover with water. Bring to boil, reduce heat, and simmer for 2 hours. You can also try using chicken broth for the water of adding a few chicken bouillon cubes to the water for added flavor. I'd steam the potatoes seperately until tender. When both are done, drain the cabbage, discard the pork and gently toss the cabbge and potatoes together with some butter, fresh chopped parsley and salt & pepper to taste.

Thanks so much for watching the show and writing in.
Take care,
Steve


Subj: Ask Chef Steve
Date: 3/25/00 10:38:27 AM Eastern Standard Time
From: Buckisin@aol.com
To: steve@pulpkitchen.com

I would like to find a great recipe for Swiss Steak. If you have one I think it would be a great feature for your show. I worked at a resteraunt many many moons ago that had a good recipe. But over the years I forgot it. All I remember is that the steak was beaten to a pulp,to make it fork tender and that the sauce included minced carrots among other things. Let me know what you can find.
Thanks Mike

Mike,
Whenever I search the Web for recipes or ideas, I always run across this forum database from Berkeley, CA. I did a search for Swiss Steak and got these results. Good luck. I'd love to know which one you decided to make and how it turned out.
Good luck and take care,

Steve


Subject: Low-Fat Recipes
Date: 3/22/00 5:52:52 PM Eastern Standard Time
From: JG0913@aol.com
To: steve@pulpkitchen.com

Dear Steve,
I thoroughly enjoy your show. You really seem to enjoy yourself. I wish I enjoyed cooking. I am trying to watch my weight and it seems most your recipes are high in fat. Do you have any good low fat meals coming up on TV soon?
Judy

Judy,
thank you so much for all your kind words. Below I've included links to some of our low-fat recipes on the site. I know I don't have many, but more will come with the arrival of spring.
Cream Chipped Beef
Japanese Noodle Soup
Low Fat Corn Chowder
Matzo Ball Soup - using EggBeaters
Green Eggs & Ham - you can use EggBeaters, too
E-Z Chicken Parm
Fusion Chicken
Homemade Gnocchi
Spinach Dumplings - use Eggbeaters & low-fat ricotta cheese
Veggie Stir Fry

Take care,
Steve

Subj: Rockfish Recipes
From: BDSnider60

I am looking for some great but simple recipes for Rockfish.
Can you help?

Dear BDSnider,
thanks for contacting pulpkitchen.com.
I once saw this chef down in DC do a fish recipe that I've made myself a couple of times with rockfish. It's really not as elaborate as it seems - and looks and taste amazing. It's Horseradish-Crusted Rockfish with Mashed Potatoes & Chive Oil. Just click on it to go right to the recipe.
Hope you enjoy it.
Take care,
Steve


Dear Steve,
I saw you on TV this morning making Veal Scaloppine, boy it looked so easy I am going out to get some and try for dinner tonight. I have never had veal so i don't even know if I like it or not. Help, I want to know how to make artichokes.....possible stuffed. I was giving a recipe and I tried it last night and ended up throwing them out because I understand you need to peel off all the leaves. Can you tell me step by step how to clean , cut, and prepare.........I just marrried and Italian man who I want to shower with good meals but I come from a family where we ate , meat, mashed potatoes and green beans 90% of the time....Help me, Thanks!

Dear Help Me,
thanks for contacting pulpkitchen.com. It's been quite some time since I've indulged in some artichokes, but this is what I remember of the process:

To prepare the artichokes - wash and trim the tough stems off the bottoms and remove any loose leaves.
To cook the artichokes - either simmer them in a large amount of slowly boiling salted water for 20-25 minutes or steam them in an inch of water (covered) for 35-40 mintes. Either way, drain the artichokes upside down for a minute.
To eat the artichokes - pull one leaf off at a time, dip pale end in some sauce (see below), turn the leaf upside down, place in mouth, and draw the leaf through your teeth. Only the fleshy end will come off with this method and that's exactly what you want to eat, the nutritious, white, fleshy ends. After a while of eating this way, you will discover the leaves getting smaller and paler. Under these leaves you will find the fuzzy hairs of the artichoke heart. Simply scoop out the hairy part and continue to eat the heart lying (and waiting for you) below it.
For an easy sauce - just melt a a few tablespoons of butter and stir in some fresh, chopped parsley and some fresh, squeezed lemon juice.
I hope this info helps. I'd love to hear how yours turn out.
Take care,
Steve


Dear Steve,

I enjoy watching you every Saturday morning! This Saturday, 2/12, you gave a recipe for pancakes (hot cakes), and I missed one of the ingredients. When I checked the web site per your instruction, I do not see the recipe posted.

An enthusiastic, novice cook

Dear enthusiastic, novice cook,

It may have been confusing as we had the recipe under Cream of Wheat Griddle Cakes. Just click on the title in the previous sentence and it will take you right there. Thanks for watching the show and writing in.
Steve