World Recipes

Seafood and Vegetables in Broth (Yosenabe)

1/2 (3 3/4 ounce) package cellophane noodles
4 (10 3/4 ounce) cans condensed chicken broth
2 broth cans water
2 medium carrots, cut into 1/8-inch slices
1 pound raw shrimp, shelled and de-veined
8 ounces cod or haddock fillets, cut into 1-inch pieces
4 ounces Chinese pea pods
1 tablespoon soy sauce
12 mushrooms, sliced
4 scallions (with tops), cut into 1 1/2-inch pieces
Dipping Sauce

Cover cellophane noodles with hot water. Let stand 10 minute; drain. Cut into 2-inch lengths. Heat chicken broth, water and carrots to boiling in Dutch oven; reduce heat. Simmer uncovered 5 minutes. Stir in noodles and remaining ingredients except Dipping Sauce. Cover and heat to boiling; reduce heat. Simmer until shrimp are pink and fish flakes easily with fork, 3 to 5 minutes. Serve with small dishes of Dipping Sauce.

Yields 6 servings.

Dipping Sauce
1/2 cup soy sauce
1/2 cup lemon juice
1 tablespoon thinly sliced scallion (with top)
Dash of red pepper flakes

Mix all ingredients.

Japanese Chicken Wings

Posted by WingsFan91 at recipegoldmine.com 11/2/2001 6:58 am

3 pounds chicken wings
1 cup flour
1 egg beaten with 1 teaspoon water
1 cup oil

Sauce
3 tablespoons low salt soya sauce
1 cup granulated sugar
1 teaspoon garlic powder
3 tablespoons water
1/2 cup white vinegar

Cut wings into pieces. Dip in slightly beaten egg, then in flour. Fry in oil until brown and crisp. Put in shallow roasting pan. Heat sauce until boiling. Pour over wings. Bake at 275 degrees F for approximately 1 hour. Sauce thickens and coats wings.

Serves 4 people.

Soba with Toasted Sesame Seed Sauce

Posted by Marla at recipegoldmine.com 12/25/2001 4:01 pm

" Soba noodles are available in Japanese food stores, whole food stores, and some supermarkets. You can add any vegetables to this dish that you enjoy or have on hand."

1/2 cup sesame seeds
8 ounces dried soba noodles
2 tablespoons balsamic vinegar
1 tablespoon granulated sugar
2 1/2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon dark sesame oil
5 green onions, chopped
3 cups broccoli florets

Preheat the oven to 375 degrees F (190 degrees C).

Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.

Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.

In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli. Let the dish sit for 30 minutes at room temperature before serving.

Makes 2 to 3 servings.

Beef with Kraut

2 to 3 pounds stew beef, flanken or ground meat (made into mini-meat balls)*
1 (32 ounce) jar fresh sauerkraut
1 (16 ounce) can tomato sauce (or an equal quantity of tomato mushroom sauce)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder (additional if making meat balls)
1 tablespoon caraway seeds (optional)
Lemon juice or sugar (to taste) for adjustment of seasonings

Combine all ingredients and cook slowly in a covered Dutch oven on top of the stove or in a 350 degree F oven for 2 to 4 hours (depending on the meat used). Adjust to taste by adding a little sugar or lemon juice.

HINT: Make a day ahead so that you can skim the fat.

If using ground meat add a little ketchup, water and seasoning of choice (garlic and/or onion powder, salt, pepper) to the meat before forming into balls.

Sfratti (Italian Nut-Filled "Sticks")

Source: The World of Jewish Desserts

Sfratti means "sticks" in Italian, as well as "evicted," for at one time landlords were allowed to persuade unwanted and delinquent tenants to leave by force of a rod. A similar practice was employed to chase away Jews during all-too-frequent periods of expulsion. This nut-filled cookie, a popular Italian Rosh Hashanah treat, got its name from its resemblance to a stick, the Jewish sense of humor transforming an object of persecution into a sweet symbol.

Serving size: 42

Pastry
3 cups pastry or bleached all-purpose flour, sifted
1 cup granulated sugar
1/4 teaspoon salt
1/3 cup unsalted butter or margarine, chilled
2/3 cup sweet or dry white wine

Filling
1 cup honey (12 ounce)
2 1/2 cup walnuts (about 12 1/2 ounces), chopped
2 teaspoons orange zest
2 teaspoons lemon zest (optional)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 to 1/4 teaspoon freshly grated black pepper

Egg Wash
1 large egg, beaten
1 tablespoon water

Egg wash: Mix egg and water together.

Pastry: Combine the flour, sugar and salt. Cut in the butter to resemble coarse crumbs. Sprinkle a little wine over a section of the flour, then mix with a fork to moisten. Push the moistened dough aside and continue adding enough wine until the dough just holds together. Divide in half. Using your fingertips, lightly press and knead into balls. Flatten into discs, wrap, and refrigerate for at least 1 hour or up to 3 days.

Let stand at room temperature until malleable but not soft.

Filling: In a medium saucepan over medium heat, bring the honey to a boil and cook for 5 minutes. Be careful as it may foam up. Add the remaining filling ingredients and cook, stirring constantly, for another 5 minutes.

Remove from the heat and let stand, stirring occasionally, until the mixture is cool enough to handle but not set. Pour onto a floured surface, divide into 6 equal portions, and shape the portions into 14-inch long sticks.

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or grease.

On a piece of wax paper or plastic wrap or on a lightly floured surface, roll each piece of dough into a 14 x 12-inch rectangle, then cut each rectangle lengthwise into three 14 x 4-inch rectangles. Place a nut strip near a long side of each rectangle and roll up from the filling side. Cut into 2-inch sticks. Place seam side down on the prepared baking sheet, leaving 1 inch between the cookies, and brush with the egg wash. Bake until golden, about 20 minutes. Transfer to a rack and let cool. Wrap in aluminum foil until ready to serve. Store in an airtight container at room temperature for up to 2 weeks.

VARIATION

Oil Pastry: Substitute 1/3 cup vegetable oil for the butter and combine it with the wine.