Foods Recipes

*WILD RICE CRUST 1 egg

1/3 cup grated Parmesan cheese

*preferably Parmigiano-Reggiano 2 tablespoons fresh lemon juice

3 tablespoons unsalted butter -- melted

2 1/2 cups cooked wild rice

Salt Freshly ground black pepper *CUSTARD FILLING 2 cups zucchini -- coarsely grated

Salt 1/4 pound unsalted butter

2 cups thinly sliced leek --include some stalk

4 eggs

1 1/2 cups whipping cream

1 teaspoon Dijon mustard

1 cup crumbled chevre cheese (goat's milk)

1 tablespoon chopped fresh marjoram -- or

savory Freshly ground black pepper

A zucchini quiche but the crust is made with a crunchy wild rice; try Wehani. It's a satisfying counterpoint to the creamy French custard filling. Allow time to cook and cool the rice. Preheat an oven to 350F. [PATh 12 Oc 96 Mc-Recipe]

To make the crust, beat the egg, cheese, lemon juice, and melted butter together in a howl. Stir in the cooked rice, season to taste with salt and pepper, transfer to a 9-inch pie pan, and press with your fingertips to cover bottom and sides evenly . Bake until set and crisp, about 15 minutes. Remove from the oven and cool to room temperature, about 30 minutes. (Or cover and refrigerate as long as overnight; return to room temperature before filling.)

Meanwhile, make the filling. Place the squash in a colander set over a bowl or in a sink. Generously sprinkle with salt, mix with your fingertips to distribute the salt, and let stand for 30 minutes. Gather squash in your hand and gently squeeze to release any additional surface moisture. Reserve.

Heat the butter in a saute pan or skillet over medium-high heat, add the leek, and saute until soft, about 5 minutes Add the drained squash and saute about 5 minutes longer; reserve.

In a bowl, combine the eggs, cream, mustard, cheese, marjoram, and salt and pepper to taste and whisk to blend well. Stir in the leek and squash mixture, pour into the rice shell, and bake in the 350F oven until filling is set and the top is golden, about 30 to 35 minutes. Serve hot or at room temperature.

1 pound clams -- well scrubbed

1 pound shrimp -- raw

1 pound fish fillet -- cut into chunks

1/4 pound scallops

3 tablespoons olive oil

1 1/2 cups onion -- finely chopped

2 cloves garlic -- minced

1 cup rice -- uncooked

1/2 cup parsley -- chopped

16 ounces Italian plum tomatoes -- coarsely chopped

12 ounces clam juice

1/2 cup dry red wine

1 cup water

2 tablespoons cilantro -- chopped

dash Tabasco sauce salt and pepper -- to taste Avocado slices, sour cream, and cilantro -- garnish lime wedges

Steam seafood separately until just cooked. Remove clams from shells (discardin g any that do not open), peel and devein shrimp. Set seafood aside.

Heat oil in a saucepan over medium heat and saute onion and garlic until tender . Stir in rice and parsley and cook until rice is golden brown. Add tomatoes, c lam juice, wine, and water. Bring to a boil, cover, reduce heat and simmer 15 m inutes.

Mix seafood into rice, add cilantro and Tabasco, cover and cook on low heat an additional 10 minutes. Check seasoning, and salt and pepper to taste. Pour into shallow serving dish, top with avocado slices, dollops of sour cream, and spri gs of cilantro. Serve with lime wedges.

4 lb Chicken, cut into pieces

1 ts Salt

6 sl Fresh ginger

2 Scallions

- cut into 2" pieces 3 c Chicken stock

2 tb Rice wine or dry sherry

-------------------------------DIPPING SAUCES------------------------------- Light soy sauce Chili bean sauce Chopped scallions To make this soup, you can use a Yunnan ceramic steam pot, a squat, rounded lidded vessel with an internal spout that allows steam to circulate but not escape. A heat-proof casserole works almost as well. BLANCH THE CHICKEN for 3 minutes in a large pot of boiling water. Remove the chicken and rinse thoroughly in cold running water. Place the chicken pieces around the Yunnan pot or on a rack set into a heat-proof casserole. Sprinkle the chicken with the salt, and scatter the ginger pieces and scallions over the top. Pour in the chicken stock and rice wine or sherry. Cover and gently steam on stove for 2 hours, replenishing the hot water from time to time if needed. Remove the ginger and scallion pieces. With a spoon, skim off all the surface fat. Ladle the soup into a tureen, and pass the chicken on a platter with dipping sauces. Makes 4 to 6 Servings

1 md Cabbage

2 1/2 c Tofu; crumbled

8 c ;water; boiling

2 tb Olive oil

1 Celery stalk; chopped

1 ts Basil

1/2 ts Cinnamon

1 ts Thyme

1/4 ts Cloves

1/4 ts Celery seed

4 tb Tamari

1/2 c Tomato paste

2 c Brown rice; cooked

1/2 c Nuts; chopped

16 oz Tomatoes, canned; with their

-juice 10 oz Sauerkraut

Cut the core out of the cabbage and discard it.Place the cabbage, stem end down, in a large kettle. Place about 1 inchof water in the bottom of the ketle. Cover and bring the water to a boil. Reduce the heat to a simmer and steam the cabbage for about 10 minutes. Remove the cabbage and let it cool for easier handling. Save the remaining water for use in soups or stews, if desired. While the cabbage cools, drop the crumbled tofu into the 6-8 cups boiling water. Bring the water back to a boil andlet the tofu cook for 1 minute. Drain the tofu through a colander lined with a clean dishtowel. Run cold water over the tofu to cool it off for easier handling. Twist the towel containing the tofu and pres sit to squeeze out the excess water. The pressed tofu should have a firm, ground-beef-like texture. Set the tofu aside while you prepare the remaining ingredients. Heat the olive oil in a large skillet. Add the onion, celery, herbs and spices. Saute until the onions begin to get tender. Add the pressed tofu to the sasuteed vegetables and stir over medium heat for a couple of minutes. Add the tamari, tomato paste, rice, and nuts. Mix well and remove from heat. Carefully peel the leaves away from the steamed cabbage. Inside each of teh larger leaves, palce one small leaf. Cut away the thick, tough part of the leaves. Drop one heaping tablespoon of the tofu-rice filling into the center of each small leaf. Fold both the top and the bottom of the large leaf over the filling, then fold the two sides over the seam. Palce the cabbage rolls seam side down on your table or countertop. Mix together the tomatoes and sauerkraut and place half of the mixture in the bottom of a large, shallow baking dish or in two 7- x 11-inch baking dishes. Set the cabbage rolls seam side down on top of the tomato-sauerkraut mixture over the cabbage rolls. Cover the baking dish(es) with aluminum foil and bake at 350 deg for 45-60 minuts, oruntil the cabbage is tender. Uncover the cabbage rolls during the last 10 minutes of baking. From the files of DEEANNE

2 lb Flank steak -- cut in thin sli

1/2 ts Black pepper

20 Green onions -- sliced

2 ts Garlic -- crushed

2 tb Soy sauce

2 c Cooked rice

2 tb Sesame oil

1 t Sesame seeds -- roasted & grou

2 ts Sugar

2 tb Cayenne pepper

2 Eggs

Recipe by: Arthur Pais Cover the meat with water, bring to a boil, ruduce heat, and simmer for abo 45 minutes to an hour or until very tender. Remove the meat, cool, and usi two forks, shred the meat. Save the broth. Combine the onions, garlic, and soysauce. Add to the broth with enough wat to make 3/4 cup of broth per serving. Bring to a boil, reduce the heat, an simmer for about 8 minutes. Add the shredded meat and rice and mix well. Mix the oil, sesame seeds, sugar, pepper and cayenne and add to the stew. B become hard, the stew is ready to serve. Traditionally served with plain white rice, kimchi, and a steamed vegetable