Tasty Bites Cooking Newsletter, 5, #3
May 18, 2003 14:12 PDT
*-*-*-*Tasty Bites*-*-*-FROM THE KITCHEN PROJECT*-*-*-*-*-
May 18, 2003
Vol. 5# 3
Stephen Block, editor, The Kitchen Project
In this Issue;
GALAXY WRAPS (turkey lettuce wraps)
SOUP OF THE BAKONY OUTLAWS
CREAMY WILD RICE SOUP
SUMMER BREAD SALAD
ON THE HISTORY OF SALAD
*Tasty Bites *-*-*-Luscious Lo Carb Recipes*-*
Lettuce and Galaxy a long history together.
For more information on how a leafy vegetable and star systems evolved
from the same root word , check out the Food History project below.
A wrap when cut looks like a swirling galaxy with enough imagination,
and the name sounds cool too.
Have you seen wraps displayed in the store with about an inch of dark
green swirling border going around the meat? I think it looks so
appetizing and you know there is great nutrients that come with that
color to boot. Here is a recipe that actually uses the leaf itself as
Prep time: 10 minutes
8 butter lettuce leaves
½ cup cream cheese, softened
½ cup cucumber, peeled and diced
¼ cup roasted and salted sunflower seeds
8 (1/2-ounce) slices deli turkey breast
Olive Oil and your favorite salad vinegar
Spread each lettuce leaf with 1 tablespoon cream cheese. Evenly divide
cucumber and sunflower seeds between lettuce leaves and sprinkle over
the cream cheese. Top each lettuce leaf with 1 slice of turkey.
Sprinkle with a little Olive oil and vinegar. Press down gently and
Makes 8 wraps
* (per wrap) Calories 87, Carbohydrates 7gm, Protein 5gm, Fat 5gm, Sat
Fat 3gm, Fiber 0gm, Cholesterol 20 mg, Sodium 254mg
Learn to make your own vanilla extract from
prime grade Madagascar vanilla beans.
Order fresh Madagascar vanilla beans here;
-*-*-*Tasty Bites *-*-*- Any Time Soups *-*-*-*
Spring has Sprung for those of us in the Northern Hemisphere. .But don’t
forget about soups, they are a wonderful Springtime or anytime dish. One
pot meal with good satisfying broth, and lots of goodies in it.
Here are some recipes from one of my favorite readers Mary Lee, she is
an excellent cook and she was there to give me encouragement when I had
a newsletter catastrophe.
If you have any comments or questions for Mary Lee you can reach her
Soup of the Bakony Outlaws
Bakony is a mountainous region near Lake Balaton, and the outlaws must
have been both gourmet and gourmand to inspire this hearty, flavorful
soup. I've seen other "Bakony" recipes, and mushrooms seem to be the
common bond. Maybe they were roving mushroom thieves. You'll notice that
many of the ingredients are diced pretty fine, which gives the soup a
wonderful texture and lots of flavor, but if you need to save some time,
you can chop a bit more coarsely, though you should keep the bacon and
veal very small.
Serves four as a meal or eight as a first course.
3 Tbs. oil
2 onions, cut in 1/4-inch dice
2 oz. bacon, cut in 1/4-inch dice
1-1/2 Tbs. sweet Hungarian paprika
8 oz. thin veal cutlet, cut in 1/4-inch dice
2 to 3 cups homemade or low-salt canned chicken stock
2 medium carrots, cut in 1/4-inch dice
2 medium turnips, cut in 1/4-inch dice
8 oz. mushrooms, cut in 1/4-inch dice
2 medium potatoes, cut in 1/4-inch dice
2 medium tomatoes, peeled, seeded, and cut in 1/4-inch dice or 4 canned
seeded, chopped tomatoes
Salt and freshly ground black pepper
1 cup sour cream
2 Tbs. all-purpose flour
1 cup heavy cream or crème fraîche
3 Tbs. snipped fresh dill, plus small sprigs for decoration
Heat the oil in a large saucepan or Dutch oven and cook the onions and
bacon over medium heat until the onions start to color, 10 to 15 min.
Stir in the paprika and cook, stirring, another 2 min. to release and
develop its flavor.
Add the veal and just enough stock to cover it. Cover the pan and simmer
for 20 min. Add the carrots, turnips, mushrooms, potatoes, tomatoes, and
more stock, reserving about 1 cup; don't worry if the liquid doesn't
cover the vegetables at this point. Season with salt and pepper. Bring
to a boil, reduce the heat, and simmer until the vegetables are tender,
another 20 min.
Add a little more stock if the soup looks too dry during cooking,
bearing in mind that more liquid will be added later. Put the sour cream
in a small bowl and stir in the flour with a fork or whisk; stir in the
cream. Pour this into the soup and bring it to a boil, stirring
constantly. Simmer for 2 min.
Taste and adjust the salt and pepper. Just before serving, stir in the
chopped fresh dill and toss some sprigs on top for decoration, if you
like. (From The Taunton Store &
Fine Cooking magazine)
Here is another one
Creamy Wild Rice Soup
3/4 Cup of uncooked wild rice
1 Tablespoon vegetable oil
4 Cups of water
1/2 teaspoon salt
2-3 garlic cloves, minced
1 medium onion, diced
1 carrot, sliced
1 rib of celery, thinly sliced
1/2 Cup of butter
1/2 Cup of flour
3 Cups of chicken broth
2 cups of half & half
1/8 teaspoon rosemary
salt and pepper to taste
Rinse rice and sauté in vegetable oil until it starts to pop.
Then cook the rice in water and salt until it's about 3/4's done (about
Reserve 1 1/2 cups of the rice liquid. In a large kettle, sauté garlic,
onion, celery and carrot in butter until the onion is transparent.
Thoroughly blend in flour and cook for 5
minutes, stirring often. Use wire whisk and blend in hot chicken broth
and rice liquid (It's ok for the veggies to break into pieces).
Allow to thicken slightly. Add half & half, blending well. Add rice,
salt and pepper and rosemary and simmer another 20 minutes. Serves
8-10. Freezes well in individual servings. (From Sarah in Mankato,
Minnesota) MaryLee's note: I added some minced jalapenos for a bit of
Our German Cookbook is a nice gift, with recipes and anecdotes of a
German American Grandmother.
to sample our German Cookbook go here
-*-*-*Tasty Bites *-*-*- WE NEED RECIPES *-*-*-*
Please send your recipe submissions to
We love to feature those recipes from our readers.
-*-*-*Tasty Bites *-*-*-SUSAN’S TIPS *-*-*-*
By Susan Doyle
Salads are on our minds aren’t they ?
Susan has researched wonderful tips for 4 years for The Kitchen Project
and Here is possibly an unusual one for a salad.
SUMMER BREAD SALAD
1 small clove garlic, pressed
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup water
6 ciabatta or rustic-style bread slices, each 1/2-inch thick,
3 ripe medium tomatoes, thinly sliced
1 yellow bell pepper, seeded, de-ribbed, and thinly sliced
1/2 small fennel bulb, quartered, cored, and cut crosswise into paper-
1/2 cucumber, peeled and thinly sliced
4 large loose-leaf lettuce leaves, torn or sliced into strips
1/2 cup fresh basil leaves, torn into strips
6 crisply cooked, thick bacon slices (6 ounces uncooked), cut
crosswise into bite-sized pieces
Whole basil leaves for garnishing (optional)
1/4 cup grated mozzarella cheese (optional)
Coarse (kosher) salt and freshly ground pepper to taste
In a cup or small bowl, mix together the garlic and olive oil and set
In a cup or small bowl, whisk together the vinegar and water. On a
round serving platter, lay 2 bread slices side by side and lay
another slice above, in a triangular pattern, so all the slices are
touching. Drizzle the bread with half of the vinegar water.
Top with half of the tomatoes, bell pepper, fennel, cucumber,
lettuce, basil, and bacon. Drizzle with half of the olive oil
mixture. Repeat to make a second layer. Let sit for 1 hour. Just
before serving, garnish with whole basil leaves and cheese, if
desired. At the table, season with salt and pepper to taste.
Note: To make fresh bread slightly stale, arrange the slices on a
wire rack and let sit at room temperature overnight, or dry the
slices in a preheated 200-degree oven for 20 minutes
-*-*-*Tasty Bites *-*-*- FOOD HISTORY *-*-*-*
The Food History Project
ON SALAD STUFF
Salad , comes from the Latin root word salt.
At one time salt was the most precious commodity in the world. It is
what preserved foods before there was refrigeration. Romans used a slang
term salta meaning , having been salted. I can just imagine vegetables
salted and seasoned with herbs and vinegar. Then North of Italy the word
salada became popular. You can see how salad evolved from this word.
Also the terms sauce , salsa and sausage have their roots in the word
The word lettuce and galaxy have their roots from the Greek word
Galaxis. Wow I am wondering if I sound like the father now in “My Big
Fat Greek Wedding”
How that happened is that Lax became a root word for milk and many
lettuces have a milky liquid in them. Lactuca gives us the Old French
laitues, which gives us the Middle English letuse, from which we get the
present day lettuce. Galaxy got associated with the Milky Way at one
point in time so that it became later a term for star systems.
for more information go here:
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