Blueberry Grunt
On 26 Jul 2006 at 21:39, Mary wrote:> Hello, Does anyone know the recipe for a dish I remember my Mom making> that she called "Blueberry Grunt"? It was like dumplings that stewed> in blueberries which made a delicious sauce. Thank you, Mary
Hello Mary,
See below.
Phaed
Blueberry Grunt Ingredients : 1 lb. blueberries, fresh or frozen 1/2 c. sugar 1 tbsp. cornstarch 1 tbsp. butter 1 c. all-purpose flour 1 1/4 tsp. baking powder 1/4 tsp. salt 1 egg 1/2 c. half & half Preparation : Drain blueberries, measure and reserve 3/4 cup juice. Combine sugar, cornstarch, butter and reserved juice in large skillet. Bring to a boil. Lower heat and simmer 1 minute, stirring constantly. Add berries and simmer 1 minute longer. Sift flour, baking powder and salt into medium size bowl. Beat egg and cream in small bowl. Stir into flour mixture. Drop mixture onto hot berries in 6 evenly spaced mounds. Cover skillet, simmer 25 minutes. Serve at once with yogurt or heavy cream. NOTE: You can use peaches, apples, cherries or rhubarb in above recipe.---------------------------------- Blueberry Grunt Ingredients : 1 qt. blueberries 1/2 c. water 1/2 c. sugar 2 c. flour 4 tsp. baking powder 1 tsp. sugar 1/2 tsp. salt 1 tbsp. each butter and shortening 3/4 c. milk Preparation : 1. Combine berries, water, sugar in large saucepan; cover and cook until there is plenty of juice. 2. Mix flour, baking powder, sugar and salt. Cut in butter and shortening, mixing with a fork. Add enough milk to make dough soft. Drop by tablespoons onto hot blueberry sauce. Cover tightly. Cook 15 minutes without peeking. Serve hot. Yield: 6-8 servings.----------------------------------Blueberry Grunt Ingredients : 3 c. blueberries 2 tbsp. lemon juice 1/2 c. sugar 1/4 tsp. cinnamon 1/8 tsp. nutmeg--TOPPING:-- 1 c. flour 2 tbsp. sugar 1 1/2 tsp. baking powder 1/4 tsp. salt 1/4 c. butter or margarine 1/2 c. milk 1 egg, slightly beaten Preparation : Combine; put in oven in 8x8-inch square pan at 375 degrees for 5 minutes. Take out and raise oven temperature to 425 degrees. Cut butter into dry ingredients as for pie dough. Combine milk and egg; mix into dry ingredients just until moist. Spread topping over hot berries. Bake 20 minutes at 425 degrees. Serve warm with milk or ice cream, if desired. Serves 6.----------------------------------Blueberry Grunt Ingredients : Blueberry Filling: 2 c. fresh blueberries 1/8 tsp. allspice 1/2 c. water Sugar to tasteTopping: 2 c. all-purpose flour 2 tsp. baking powder 1 tsp. salt 2 tbsp. oleo 2/3 c. milk Preparation : Mix together blueberries, allspice, and water. Add sugar to taste. Pour into deep baking dish. (Baking dish must be of a size that can fit into a larger, covered pot for boiling.) Mix dry topping ingredients. Work in oleo. Quickly stir in milk. Dough should be soft, but not sticky. Add more milk if necessary. Spoon topping over blueberry mixture. Place baking dish in pan of boiling water which comes to within 1" of the top of the baking dish. Cover and cook one hour keeping water boiling constantly. Serve with whipped cream.----------------------------------Blueberry Grunt Ingredients : *2 c. fresh blueberries 1 c. water 1/2 c. sugar 1 1/2 c. all-purpose flour 2 tsp. baking powder 2 tsp. grated orange peel 1/4 tsp. ground nutmeg 1/4 tsp. salt 3/4 c. milk Whipped cream (if desired) Preparation : Combine blueberries, water, and sugar in medium skillet. Cook and stir over medium heat until mixture just starts to bubble. Reduce heat. Mix flour, baking powder, orange rind, nutmeg, and salt in medium bowl. Add milk; stir until just moistened. Drop batter by spoonfuls on top of simmering blueberries. Cover skillet; simmer until dumplings are puffed, 10 to 15 minutes. Serve with cream. *2 (15 ounce) cans blueberries in syrup can be substituted for fresh blueberries. If so, omit water and sugar.
Peas and Eggs
On 26 Jul 2006 at 17:35, Joyce wrote:> Hi Phaedrus,> > I love your website! Thanks for doing this!> > My ex-father-in-law used to make a wonderful comfort-food brunch that> featured a dish that he called (pardon my horrible French) Ouef Pochee> San Germain. It was a pureed pea base with a poached egg on it and> melted swiss or gruyere on top. I have tried making it at home and> know that I am missing something - it just doesn't taste the same. I> cannot find this recipe anywhere on the web, and am not able to ask my> ex's dad. I am hoping that you may be successful in finding a recipe> for this very tasty meal. Thanks!> > Joyce >
Hi Joyce,
The below recipe is the closest that I could find to your description.
"Poached eggs" in French is "Oeufs moulés". There is a "potage St. Germain", but that is a soup - no poached eggs. I could not find anything called "Oeufs moulés St. Germain." "Peas" in French is "pois".
See Also
Instant Pot Salsa Chicken with Cheesy Rice (instant pot mini recipe)Instant Pot Chicken Fajitas - Recipes That Crock!Instant Pot Spaghetti and Meat Sauce Recipe - Dessert for TwoMeet the Woman Behind the Internet's Favorite Bread RecipeThere are more peas with poached eggs recipes on these sites, but the peas aren't pureed, or the cheese is missing, etc.:
Phaed
Poached eggs a la TrappistFrom: https://www.igourmet.com/ST/recipe_view.asp?ID=15331Ingredients:8 eggs 3 onions 1 slice of bacon 1 tablespoon of flour 500 gr (18 oz.) of shelled peas 100 cl (34 fl.oz.) of fresh cream 100 gr (3.5 oz.) of grated Old Chimay (an aged cheese)66 cl (22 fl.oz.) of Chimay Triple (beer)salt, pepper, butter Directions:Fry the chopped onions and the diced bacon in butter. Cook the peas together with the onions and bacon. After cooking, make a smooth paste with the peas, 50 gr (1.76 oz.) of butter and 2 tablespoons of fresh cream. Keep hot. Poach the eggs in the hot Trappist beer and drain. Make a roux with the beer and the flour, the salt, pepper and 2 tablespoons of fresh cream then allow to reduce. Pour the pureed peas into a gratin dish. With a spatula, make 8 depressions and place the eggs in them. Top with sauce and sprinkle with grated Old Chimay and place the whole dish under the grill.
Kiev Cake
On 27 Jul 2006 at 12:52, Phyllis wrote:> Can you locate a recipe for this cake for me? It is from Russia. It> consists of 2 meringue layers, I believe with ground hazelnuts in> them. The filling consists of a cream; some say a chocolate > buttercream and some say it is filled with sweetened condensed milk > and cognac. Thanks a lot!! > PS How long can it keep?> >Phyllis>
Hello Phyllis,
There are kiev/kievsky cake recipes on these two sites:
The recipes do not say how long it will keep.
Phaed
Mock Oyster Stew
On 27 Jul 2006 at 16:59, Maylon wrote:>My grandmother use to make a dish from eggplants that tasted a lot>like oyster stew. I don't have the recipe, but do have plenty of>eggplants and remember how good it tasted. Do you have a recipe?>>Thanks,> >Maylon >Ole Southern Boy>
Hello Maylon,
Could be. See below.
Phaed
Mock Oyster Stew 2 eggplants, about 1 lb. each1 qt. sweet milk4 tbsp. butter1 tsp. salt12 saltine crackers, crushedPeel eggplant and cut into 1 inch cubes. Boil in small amount of water for 10 minutes and drain. Add milk, butter, salt and crackers. Bring to a simmer and hold 5 minutes. Serve hot.OR, saute 1/2 cup chopped onions and 1/2 cup celery in 3 tablespoons butter and add to the above milk mixture. Sprinkle Durkee's red hot sauce and 1 teaspoon of Worcestershire. This is a low cholesterol substitute for oyster stew.
Cuban Recipes
Sites loaded with Cuban recipes like "fried cow", chicken & beef empanadas, congri, and "moors and christians":
