[Steely Dan Cookbook] New recipe

[Pat Beemer]

I'll look into this when I return from Tahoe.

 

Back in 6 days. If I don't respond to a post you'll know why.          

 

Pat

 

  _____  

From: Jazzassin [mailto:jazzassin at myjazzmail.com] 
Sent: Friday, June 01, 2007 3:09 PM
To: Pat
Cc: cookbook at banyantrees.net
Subject: New recipe

 

Hi again, Pat!
I have now tried several times to add directly, but something seems to be
strongly against me doing so. The "no commas in the ingredients field" rule,
seems not to be the answer either, as I have avoided both those and other
specials in my later attempts. And, as far as I can see, several other
recipes already added by others actually have both commas and other
symbols... Also tried with alternative names and email adresses. But anyhow
the script seems to be a little inconsistent in its explanations of why the
adding is f***ing up, last one was that I had chosen the wrong Theme at the
final security question, which I strongly deny. I know eggs.
But, I hereby include the recipe for you to add if you like (I'd love you
to, actually - it is so good, it does half the dirty work of making tonight
a wonderful thing! I think you know what I mean.)


Your Name: Jazzassin

Email Adress: jazzassin at myjazzmail.com



Recipe Title: THE BOSTON RAGOUT

Cathegory 1: Main Course

Cathegory 2: Pork

Choose a Cuisine: Countdown To Ecstacy



Left column ingredients:

1 1/3 lb / 600 g dried pea beans. Kidney red brown yellow-eyed  will all do.
1 to 1 1/3 lb / 450 to 600 g fat salt pork w/rind.


Right coumn ingredients:

1 tbs salt.
1-2 tbs sugar.
1-2 tbs molasses / dark syrup.
1/4-1/2 tbs Colemans mustard powder or similar.



Cooking Instructions:

Pick over one quart pea beans, cover with cold water, and soak over night.
In morning, drain, cover with fresh water, heat slowly (keeping water below
boiling-point), and cook until skins will burst,-which is best determined by
taking a few beans on the tip of a spoon and blowing on them, when skins
will burst if sufficiently cooked. Beans thus tested must, of course, be
thrown away. Drain beans, throwing bean-water out of doors, not in sink.
Scald rind of three-fourths pound fat salt pork, scrape, remove one-fourth
inch slice and put in bottom of bean-pot. Cut through rind of remaining pork
every one-half inch, making cuts one inch deep. Put beans in pot and bury
pork in beans, leaving rind exposed. Mix one tablespoon salt, one tablespoon
molasses, and three tablespoons sugar; add one cup boiling water, and pour
over beans; then add enough more boiling water to cover beans. Cover
bean-pot, put in oven, and bake slowly six or eight hours, uncovering the
last hour of cooking, that rind may become brown and crisp. Add water as
needed. Many feel sure that by adding with seasonings one-half tablespoon
mustard, the beans are more easily digested. If pork mixed with lean is
preferred, use less salt.
The fine reputation which Boston Baked Beans have gained has been attributed
to the earthen bean-pot with small top and bulging sides in which they are
supposed to be cooked. Equally good beans have often been eaten where a
five-pound lard pail was substituted for the broken bean pot.
Yellow-eyed beans are very good when baked.

Serving Suggestions:

Serve with well cooked or steamed potatoes, a dark, medium bitter beer and a
schnaps - preferably aquavit.


Additional Comments:

This recipe is from "The Boston Cooking-School Cook Book" - 1st edition
1896(!), by Fannie Merritt Farmer. The original name is Boston Baked Beans,
and this is a really nutritious and tasty meal. It's a traditional dish from
my childhood, my copy of The BCSCBook is from a 1915 edition, brought to
Norway by my father in the late 30's.
Try a little less sugar than suggested in the original recipe, but be sure
to add the mustard - it blends perfectly. Oh, and the old recipe says
nothing about baking temperature, but it should be about 320-340 F  /
160-170 C, and sometimes increased towards end of cooking (when lid is off),
if needed to get a crispy rind - it depends on your oven.


Preparation Time: 14-16 hours totally

Number Of Servings: 6 +

Calories Per Serving: Enough!

Degree Of Difficulty: Average

I will take another look at the adding problem, and give a you a note if I
find out something!

Best, Rolf / Jazzassin

 

  _____  

7 Arts Entertainment - Digital Store Now Online!
Visit www.7artsmusic.com 
Liberty Silver, Pat Labarbera, Rockit 88 Band, Real Divas Vol 1 & 2.....