Today's requests are full of flavor ... Linda Graydon of Chickamauga, Ga., would love to have the old Vine Street Market's chocolate mousse. Then, a certain Paula is hot on the trail of more instructions about hot spaghetti. To freeze a spaghetti dish, should it be baked or unbaked? Finally, Marsha Fetherolf wants any Mount Vernon Restaurant recipes but particularly asparagus soufflé and mint tea, which she believes is no longer served at the Broad Street eatery.
Martha Wunderlich sent several variations on the pudding themes. Here is one bread pudding three ways.
Bread Pudding
2 cups dry bread cubes
4 cups milk, scalded
3/4 cup sugar
1 tablespoon butter
1/4 teaspoon salt
4 slightly beaten eggs
1 teaspoon vanilla extract
1/2 cup seeded raisins (optional)
Soak bread in milk 5 minutes. Add sugar, butter and salt. Pour slowly over eggs; add vanilla and raisins, if desired, and mix well. Pour into greased 1 1/2-quart baking dish. Bake in a pan of hot water in a moderate oven, 350 F, until firm, about 1 hour. Serve warm with Lemon Sauce.
Butterscotch Bread Pudding: Substitute brown sugar for granulated sugar.
Chocolate Bread Pudding: Melt 1 (1-ounce) square unsweetened chocolate in hot milk before adding bread. If desired, serve with a butter sauce.
William Corbin found this recipe that calls for either Arborio rice or long-grain rice.
Risotto a la Castelnuovu
4 cups chicken stock or bouillon
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, finely diced
2 cloves garlic, crushed
2 cups long-grain rice or Arborio-type rice
1/4 cup white wine
1/4 cup saffron threads or 1/8 teaspoon powdered saffron
1/4 cup grated cheese (Parmagiano, Asiago or Reggianito)
Garnish (if using as a main dish) of grated cheese, sautéed mushrooms or meat
Heat chicken stock in saucepan. In a large, heavy saucepan, heat oil and butter. Do not let it scorch. Add onion and cook until translucent. Add garlic and stir until golden. Add rice and stir until coated and semi-translucent. Add hot chicken stock to cover rice; simmer.
Stir to prevent sticking. Continue adding stock to keep rice just covered and mixture boiling. When rice is nearly tender, add remaining broth and wine. Keep stirring. When rice is tender, add 1/4 cup grated cheese and serve.
It is Mr. Corbin who also supplied the missing recipe for aioli.
Aioli (Garlic Mayonnaise)
This goes well with crab, shrimp, poached fish and all sorts of vegetables -- even French fries. The key to success with this recipe is to add the oil very slowly at the beginning, drop by drop for the first tablespoon.
1 clove garlic
2 pinches salt (French sea salt is best)
2 egg yolks
1 tablespoon lemon juice
1/2 cup olive oil
1/2 cup vegetable oil
Cut the ends off the garlic, peel it and chop it, or put through a garlic press. Put it in a mortar and pestle with the salt and grind it into a paste.
In a heavy mixing bowl, whisk the egg yolks, lemon juice and garlic mixture together until well-combined, about 1 minute. Start adding the olive oil, drop by drop, whisking all the while. You can add it a bit faster as you go along, but as with mayonnaise, the key to success is going very slowly at the start. When you are done adding the oil, you can adjust the seasoning as suits your taste.
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Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.
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E-mail: janehenegar@tvn.net
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