daemon@decwrl.UUCP (The devil himself) (06/17/85)
Vegetarian Cookout______________________________________________________________
Readers of _Motley's_Crew_ may have noticed a nasty lampoon of vegetari-
ans having a cookout a few weeks back. I went to a cookout yesterday (Father's
Day) and had potato salad. What should I bring to the 4th of July cookout?
Looking over my archived articles from last year, I came across these
suggestions:
o Firm tofu with Japanese miso glaze.
o Shish-kabob with tofu that has been frozen, thawed, and
marinated in some soy-sauce based liquid. (Same thing?)
o Tempeh in a shish-kebab. (Gee, which is the right spelling?)
o Fat slices of potato, basted with milk solid remains of
clarified butter, turned frequently so as not to dry out.
o Summer squash burgers, grilled on one side (in aluminum
foil to avoid spatter from whatever disgusting mess the
carnivores may be cooking nearby), then on the other, with
cheese and onions on top. Eaten inside a bun.
Any more suggestions? I'm guessing I can do bake (perhaps pre-cooked)
potatoes inside aluminum foil, as well as carrots. What else? How to do corn?
(I seem to recall hearing somewhere about putting them in the coals while still
inside their husks . . .)
<_Jym_>
:::::::::::::::: Jym Dyer
::::' :: `:::: Dracut, Massachusetts
::' :: `::
:: :: :: DYER%VAXUUM.DEC@DECWRL.ARPA
:: .::::. :: {allegra|decvax|ihnp4|ucbvax}!decwrl!dec-rhea!dec-vaxuum!dyer
::..:' :: `:..::
::::. :: .:::: Statements made in this article are my own; they might not
:::::::::::::::: reflect the views of |d|i|g|i|t|a|l| Equipment Corporation.asente@Cascade.ARPA (06/19/85)
> Vegetarian Cookout_______________________________________________________
Check out the recipe for Italian Barbecue in Marcella Hazan's "The
Classic Italian Cookbook." It gives a fantastic recipe for barbecued
onions, peppers, tomatoes, eggplant, zucchini, and mushrooms.
-paul asente
asente@Cascade.ARPA decwrl!Glacier!Cascade!asentesommers@topaz.ARPA (Mamaliz @ The Soup Kitchen) (06/19/85)
Corn with the silk removed, butter and salt added - rewrapped in the cob and
then in foil.
Tomatoes, Either thick sliced or in halves, breaded, parmesaned, wrapped in
foil.
Shish Kebab - forget the tofu, the veggies are great on their own (marinaded
in your favorite marinade (or dont bother) and basted with olive oil and wine.
Potato Salad (homemaed of course - I suggest my grandmothers recipe), Cole
Slaw (definetly homemade - deli slaw sucks)
Blackberry Pie
If you eat fish - Salmon is traditional on this holiday.
Oatmeal and apricot cookies
Crunchy Pickles
Chana Masala
Baked bananas (wrap them in the foil and put them in the coals - your favorite
recipe for baked bananas)
should be a start at least
--
liz sommers
uucp: ...{harvard, seismo, ut-sally, sri-iu, ihnp4!packard}!topaz!sommers
arpa: sommers@rutgerskolling@decwrl.UUCP (Karen Kolling) (06/20/85)
> What should I bring to the 4th of July cookout?
The local newspaper had these recipes tonight:
Roasted Tomatoes
3 tomatoes, sliced in half
butter
1/2 cup grated Parmesan cheese
aluminum foil
Lay tomato halves, cut side up, on a large square of doubled foil. Sprinkle
with cheese, dot with butter, and seal package. Grill in barbeque
for about 20 minutes.
Roasted Asparagus
1 bunch asparagus
juice of 1/2 fresh lemon
butter
foil
2 T chopped fresh oregano and parsley
Lay washed and trimmed asparagus in a double layer of foil. Drizzle with
lemon juice, dot with butter, and sprinkle with herbs. Seal package and
grill on barbeque for 15-20 minutes.slb@drutx.UUCP (Sue Brezden) (06/22/85)
Here's a favorite I got from my mother:
1 very large or 2 medium potatoes
onion to taste--I like lots, about 1/2 medium
butter to taste--again, lots--3 or 4 big pats
salt
coarse ground black pepper
Slice the potatoes and onions thin, add the other ingredients,
and double wrap in foil. Grill for about 20 minutes, I think (it
depends on the potatoes and the fire--test with a fork.)
The best part of this is the potatoes on the bottom that get
kind of brown and crispy. They are hard to get off the foil,
though.
This is good in the oven, too. Bake at about 425 degrees until
fork tender.
--
Sue Brezden
Real World: Room 1B17 Net World: ihnp4!drutx!slb
AT&T Information Systems
11900 North Pecos
Westminster, Co. 80234
(303)538-3829
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Send lawyers, guns, and money...
-Warren Zevon
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~dyer@vaxuum.DEC (The companies will be very pleased.) (06/28/85)
Re: Vegetarian Cookout__________________________________________________________
Thanks to everyone who replied. And let's keep those cards and letters
rolling in! This stuff is great!
The latest (July?) issue of _Vegetarian_Times_ has a three-bean-spread
recipe and several recipes showing how to use it in a cookout. Excellent stuff!
As for the burger mixes, I sent out some articles about that a while
back. Burger mixes are really useful, and I've been able to cook all of them
by broiling instead of frying, including falafel. They taste better and aren't
nearly as fattening.
What can be broiled can be tossed on the grill. Unfortunately, most
burger mixes will fall through the grill into the fire, so it might be wise
to wrap them in foil. (Does anyone know of another way to do this? I don't
like the wastefulness of using foil as a temporary cookpot and I'm wondering
how good aluminum - which can wander into the food - is for you.)
Keep munching!
<_Jym_>
:::::::::::::::: Jym Dyer
::::' :: `:::: Dracut, Massachusetts
::' :: `::
:: :: :: DYER%VAXUUM.DEC@DECWRL.ARPA
:: .::::. :: {allegra|decvax|ihnp4|ucbvax}!decwrl!dec-rhea!dec-vaxuum!dyer
::..:' :: `:..::
::::. :: .:::: Statements made in this article are my own; they might not
:::::::::::::::: reflect the views of |d|i|g|i|t|a|l| Equipment Corporation.ewj@hscfvax.UUCP (850039@P.Fuller) (07/01/85)
The following recipes have been adapted from an upcoming vegetarian
cookbook called COOKING WITH SEITAN that will be published in the Spring
of 1986. They are offered for those
of you interested in barbecues/cookouts. In addition, the folowing news
item includes the basic recipe for making wheat gluten (seitan).
Try it and you may like it. Apologies for the length of the copy,
but imagine if you were to explain how to tie shoes in this type
of format.
Copyright (c) 1985 Leonard Jacobs
BARBECUE SAUCE I
makes about 2 1/4 cups
2 cups water
2" kombu
1 recipe sausage seasoning mix
2 tablespoons barley malt syrup
1tablespoon tamari
2tablespoons sesame, safflower, or olive oil
Combine all ingredients and bring to a boil. Simmer 10
minutes. Use as a marinade before broiling seitan cutlets.
BARBECUE SAUCE II (MILD)
makes 1 1/4 cups
1 cup stock left from cooking cutlets
3 tablespoons tomato paste
2 tablespoons brown rice or cider vinegar
2 teaspoons barley malt syrup
Combine all the ingredients over a low heat and simmer
15 minutes. Spread on each cutlet and broil, 6" below the
fire.
2. BARBECUE SAUCE III -- HICKORY
Makes 1\(12 cups
1 1/2 tablespoons mugi miso
4 tablespoons tomato paste
2 tablespoons Wright's natural liquid hickory smoke
2 tablespoons barley malt syrup
2 1/2 tablespoons cider vinegar
1 tablespoon olive oil
1/2 medium onion, minced
2 cloves garlic, crushed and minced
Prepare in one of the following ways: 1. Simmer all
together 5-8 minutes. Refrigerate covered for use in salad
dressings, sauces, marinades, or on sandwiches 2. Spread on
thin slices of \#56 roast and broil. Use in sandwiches.
4. BARBECUE SAUCE IV
makes about 1 cup, to be used in kebabs,salad dressings, sauces, marinades,
or as a "ketchup" for burgers or cutlets, or ``corn
doggies'' and hot dogs.
1/4 cup red or mugi miso
1/4 cup tomato paste
1/4 cup grated onion (about 1/2 medium onion)
2 cloves garlic, crushed and minced well
2 tablespoons olive oil
1/4 cup cider vinegar
1/4 cup barley malt syrup
1/4 teaspoon dry mustard
1/4 teaspoon allspice
Combine the miso, tomato paste, and grated onion,
mixing thoroughly. Mix in the garlic and olive oil, then
the cider vinegar. Add the barley malt syrup, mixing
vigorously. Sprinkle on the mustard and allspice and blend
in.
Allow the sauce to rest at room temperature about 1/2
hour before using, to blend flavors.ewj@hscfvax.UUCP (850039@P.Fuller) (07/01/85)
The following recipes are for those of you interested in
cookouts and also for those of you wondering about ``burgers.''
Hope you are not put off by the great length of this recipe
listing, but what can I say? These recipes are from a book
on wheat gluten (seitan) which will be out by the Spring of
1986. There is a questionnaire at the end for those
adventurous gourmands among you who actually complete the recipes.
This preparation will produce a thick sticky substance
resembling chicken or veal after it is cooked.
It can be preapred
in a variety of ways. In the Orient, this food is often referred
to as Buddha-Food since the Buddhist monks often used it as
a meat substitute (those who were vegetarian).
The first step
is to wash the starch out of the wheat flour. What to do with this
will be covered in the book. After the starch is gone, you are left
with the gluten which is what makes bread dough sticky and makes
this seitan delicious. Hope you get through this recipe and enjoy it.
I am especially interested in readers/cooks/ eaters comments so
I can have the greates possible previewers of the recipes. All
to perfect the instructions, ingredients, etc.
Copyright (c) 1985 Leonard Jacobs
I. BASIC INSTRUCTIONS FOR CREATING GLUTEN (UNCOOKED SEITAN) FROM
VARIOUS FLOURS:
SEITAN 1
To make 2 1/2 c. uncooked:
4 cups whole wheat flour
4 cups unbleached white flour
3 1/2 to 4 cups water
Preparation of gluten for making seitan occurs in four
phases. They are mixing, kneading, resting, and rinsing.
After the rinsing, the gluten of the wheat will have been
separated from the starch and bran. All three of these
elements may be reserved in one of a number of ways (explain
elsewhere). Most commonly, the gluten is cooked soon after
its preparation, and this is what we usually call "seitan ."
The varieties of gluten/seitan I call \#1,\#5, and \#6 are
made in basically the same way. In this recipe I have only included
\#1. It is helpful to use a
mixing bowl which is at least four inches taller than the
size of the dough it is to contain, although it should be
able to fit into your kitchen sink for most efficient
processing. A large stainless steel mixing bowl (12 qt?) is
adequate for making the larger amounts of seitan listed
above, and will be very comfortable for the smaller amounts,
but smaller bowls of course may be used. Do not use a
wooden bowl as it could be damaged by the time it spends in
water.
Put all the flour for the batch of dough into the bowl.
In the case of mixed flours, the flours should
be well blended with a fork prior to adding the water. Add
the water one to two cups at a time, and mix well with a
spoon or paddle after each addition. When all the water has
been added, begin to mix with one hand while holding the
bowl steady with the other. If this is done with the bowl
in the sink, it will make additional water accessible (you
can operate the faucet with your dry hand) in case the
mixing hand need water on it to prevent excessive sticky
dough from accumulating on it. This is when the telephone
always rings.
Begin to knead with the ``mixing'' hand and continue to
knead for 50 or 60 strokes with a motion which scoops up a
generous handful of the dough from the bottom of the bowl
and deposits it on top of the dough in the bowl, to be
pushed down firmly with the backs of your fingers. Rotate
the bowl a few inches in between kneading strokes to achieve
thorough mixing.
Let the dough rest for 20 to 30 minutes. If you have
to leave for an extended period of time, cover the dough
with a damp cloth, as if leaving bread to rise. It is
during this time that the gluten develops, so be sure to
allow at least 20 minutes at this point. If the gluten does
not develop well, much of it will simply turn into batter
and wash away in the next phase. After the resting period,
knead the dough again, with damp hands, for 20 or so
strokes. You should be able to notice that the consistency
of the dough, while still fairly soft, is much more dense
than before.
It is during the rinsing that you will actually
separate the gluten from the starch and bran. When you tell
your friends about this, they probably will not believe you
until they try it themselves! With the bowl containing the
dough placed in the sink, run lukewarm water into the bowl
at the edge of the mass of dough.Fill the bowl with water.
Begin to manipulate the dough by lifting
it in both hands, and compressing it gently but firmly
between the palms of your hands. Repeat this about 15
times, then run more water slowly into the bowl. Repeat
this squeezing motion under the stream of water, picking up
a new double handful of dough every so often and squeezing
it under the running water. Turn off the water, or direct
it away from the bowl, and continue to pick up dough from the
bottom of the bowl and compress it a few times between the
palms. The water should now be very thick and white. Pour
it off into a large measuring cup (the easiest way I know of
to transfer it ), and pour from the measuring cup into a
large (one gallon is good) glass jar. If you have extra
jars, you can save up to 3-4 gallons of this ``starch water''
which will, in about 2 hrs. time, separate in to layers,
the top of which may be poured off. (more about this in another
section). Repeat this method of filling the bowl with
water, squeezing the dough thoroughly, and pouring off the
milky starch water. You may want to save only the water
from the first one or two bowlfuls.
After two complete cycles, the dough can be treated
much more vigorously. Continue to squeeze the dough under
gently running water, but as you observe the developing
gluten, which you can recognize by its stringy,elastic
qualities, you can increase the strength of the water stream
and the vigor of your squeezing, until you are really
stretching and pulling the gluten in all possible
directions. You may alternate water temperatures, as warmer
water makes the gluten softer and cold water makes it more
rubbery.
When the gluten has formed a fairly solid mass, and
there are no longer any small loose pieces floating about
but it is all quite elastic and holding together well, you
may put it into a colander with large holes (not a strainer)
and finish the rinsing process this way, as most of the
starch has been either saved or discarded. The remaining
kneading is to remove any traces of starch which are still
evident. Squeeze the seitan firmly, away from running water.
Any water which comes out of it should be almost clear. If
there is much starch present in the finished seitan, the
texture will not be as good when it is cooked.
In spite of the length of this description, the total
time for rinsing need not be more than 20 minutes for a
double batch (5 cups seitan), once you have practiced it
once or twice.
III. BASIC INSTRUCTIONS FOR VARIOUS METHODS OF COOKING
SEITAN
SIMMERED CUTLETS OR CUBES
2 cups uncooked seitan
4 cups water
1/4 to 1/2 cup tamari (for ``strong tamari broth seasoning''use 1/2 cup)
3" kombu
1 tablespoon sesame oil
4 to 6 1/8" slices fresh ginger root
Slice the seitan into 6 slices each 1/2 inch thick, or
10 to 12 slices each about 1/4 inch thick. When cooked,
these will almost double in thickness. Uncooked seitan may
also be cubed before cooking, to be used in stews or
skewered dishes, or other recipes calling for cubes. The
edges have quite a different appearance than those cut from
larger pieces of seitan already cooked.
When the broth is to be seasoned with one of the
seaoning mixes, use those ingredients instead of the above.
After bringing the water and kombu to a boil, remove the pot
from the heat and add the necessary seasonings. Allow it to
stand for five minutes before adding the gluten, then
proceed as follows:
Bring to a boil all of the ingredients for the broth.
Reduce the heat and add, one by one, the gluten slices.
Gluten may also be cut up into small pieces. Cover the pot
and simmer for about 2 hour. Boiling the cutlets will result
in a more spongy texture. Stir the pieces occasionally by
lifting and repositioning them to minimize breakage. After
about 2 hours, most or all of the broth will be absorbed
into the cutlet pieces. If any remains, save it for
flavoring gravies or other sauces or soups. Even when the
pieces are well-cooked, they may be fairly soft and tender;
at this point they are still very ``breakable,'' so handle
them carefully. They will become firmer as they cool, which
is best done by allowing the seitan pieces to remain in the
broth so they will be less fragile when removed.
PEPPERONI SEITAN
2 cups gluten flour
one recipe sausage seasoning
SAUSAGE MIX
1/4 teaspoon crushed red pepper
2 1/2 tsp. sage
1/2 tsp. nutmeg
1/2 tsp. dry mustard
1/2 tsp. black pepper
4 tsp. paprika
1 1/2 tsp. salt
STOCK FOR COOKING
4 cups water
2 tablespoon tamari
4" kombu
Combine the dry ingredients. Drizzle the oil over the
surface of the seasoned flour and mix in well with a fork.
Pour the water slowly over the flour-oil mixture, working in
rapidly with a fork so all the ingredients are moistened.
Knead well to blend. Divide the dough and string each into
four equal parts.
To cook: form each of the four pieces of seitan into a
cylinder. Tie with the string to maintain the cylindrical
shape: wrap the string around the cylinder in a spirallic
line,then crossing it in the opposite direction using the
same winding motion.
Preheat the oven to 400 degrees F. and heat the broth
in a heavy covered ovenproof pot or dutch oven. When hot
put the cylinders into the broth and simmer 20 minutes to
1/2 hour.
Bake for 20 minutes then lower oven heat to 275 degrees
F. Turn the links every 20 minutes until most of the broth
is absorbed. When turning for the last time, dribble 1
teaspoon of oil over the top of each one. Remove the cover,
and bake 15 minutes more, turning every 5 minutes for even
browning.
These cylinders will more than double in size while
cooking, so select a pot large enough to accomodate the
finished size. Cool the pieces of seitan thoroughly before
carefully removing the string.
If you got this far why not go a little further and
fill in the enclosed questionnaire. And if you get an
appetite for more of this food, send me mail directly
and I will send you more to try. 200 recipes at last
count and still counting.
QUESTIONNAIRE FOR PEOPLE PREPARING SEITAN DISHES:
Please answer "yes" or "no" or give any other comment as you
wish.
1. Were the directions clear?
2. What kind of additional information would you like to see
presented for the given recipes?
3. How easy/hard was it to make, relative to how it sounded?
4. Would you make it again?
5. Could the dish be arranged in what you consider an attractive
way?
6. Who was it prepared for?
7. Did they( the diners) like it?
8. What is the number and/or name of the recipe?.
9. What kind of comments did they have ( solicited by you or
otherwise?)
10. Would you suggest a name for this recipe?
11. Which brand of flour did you use for your preparation?
ADDITIONAL QUESTIONS FOR PEOPLE WHO ARE TASTING:
1. What is you visual impression (assuming the dish you are
tasting has not been demolished or otherwise messed up)?
2. What is your initial taste impression?
3. Would you like to prepare this dish yourself?
4. If you are inclined, please enter a title for this recipe
(please be positive)
5. Please make any other additional comments below:
THANK YOU VERY MUCH ...I HOPE YOU HAVE ENJOYED YOUR ``RESEARCH !''
Please send responses direct via mail.
--Leonard Jacobs