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1 cup of salt
1 lbs daikon (long white Oriental radish)
6 green (spring) onions
4 cloves garlic
1 inches fresh gingerroot
1 stalk of celery
1 hard, semi-ripe pear
4 tblsp ground red pepper (cayenne)
1 tblsp granulated sugar
Instructions:
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1. Remove (do not discard) the outer leaves from the cabbage. Quarter
the cabbage and place together with the outside leaves in a large bowl.
Sprinkle on the salt. Let stand 3 hours, turning occasionally.
2. Peel the daikon and cut into long thin strips. Cut the onions into
1." strips and then shred lengthwise into slivers. Mix the daikon and
onion strips together in another bowl and let sit while the cabbage and
salt mixture is sitting.
3. Peel and mince garlic and gingerroot. Cut celery into 1" lengths
and shred lengthwise. Peel, core, and slice the pear and then cut into
long strips. Mix these ingredients together with the cayenne and
granulated sugar and combine into the daikon and onion mixture.
4. The cabbage will have produced a brine after sitting. Remove the
outer leaves from the brine and set aside. Take a quarter of the
cabbage head, rinse it under running water then pack the daikon and
onion mixture between the leaves. Set it in the bottom of a crock or
other container. Repeat this procedure with the remaining three
quarters. Any remaining mixture should be layered over the cabbage.
Press down.
5. Place the outer leaves in a layer on top of the cabbage and cover
the crock. Set a small weight on top of the cover and let sit for 3
days. The longer it sits the stronger it gets! It can be stored for a
month prior to opening. Keep it in a cool (60 degree) place.
After removing the Kim Chi from the crock it can be stored in glass jars
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and used as needed.
This is a strong recipe and if it is still not hot enough, diced red
peppers with seeds can be added, to the daikon and onion mixture, but do
so at your own risk! Enjoy.
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From: artemis@rahul.net (Michelle Dick)
Source: McDougall Cookbook - Volume 1
MILLET STEW (Vegan)
===========
(Servings: 6)
Ingredients:
------------
1 cup millet
4 cup water
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2 lb mushrooms - chopped
2 bay leaves
1/2 tsp basil
1/2 tsp thyme
Instructions:
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Toast millet in dry skillet for about 5 minutes. Stir constantly to
prevent burning.
Add all ingredients to crockpot and cook 4 hours at high or 8 hours at
low.
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From: marple@cs.ubc.ca (Kirk Marple)
MISO SOUP (MISO-SHIRU)
======================
(Serves 4)
3 1/3 cups dashi
ca. 1/2 cup nameko or shiitake mushrooms, sliced
1/3 cake tofu
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4 tblsp red miso
4 stalks trefoil (or other green for garnish)
ground sansho pepper
Instructions:
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Make dashi stock, drain tofu. Soften miso in medium-size bowl in 2
tablespoons tepid dashi, blending with a wire whisk. Gradually ladle
the miso into the stock in a medium sized pot, simmering over medium
heat (strain if a very smooth soup is desired).
Add the sliced mushrooms, the tofu (cut into 1/2 inch cubes), and the
trefoil (cut into small pieces). Simmer for a few minutes, until all
ingredients are heated through. Do not allow to boil.
Ladle into bowls and garnish with pepper. Serve immediately.
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From: rwarren@topaz.concordia.ca (Rosemary)
Source: _A Taste of Quebec_ by Julian Armstrong
Commentary as written in the book.
PEA SOUP, BEAUCE STYLE
======================
(serves 8)
This hearty soup is a specialty at Auberge Benedict Arnold in St.
Georges. It's the most requested dish of American visitors, says chef
Renaud Jacques, who was born in St. Elzear. In summer, he flavors it
with fresh hrbs. The rest of the year, he uses Quebec's favorite salted
herbs (recipe follows).
Ingredients:
------------
2 cups (500 ml / 450 g) dried white pea beans
2 tblsp (25 ml) butter
1/2 cup (125ml) chopped onion
1/4 cup (50 ml) chopped leek, white part only
1/4 cup (50 ml) smoked ham, plus ham bone
1/2 lb (250 g) salt pork
1 clove garlic
8 cups (2 l) cold water
2 tblsp (25 ml) salted herbs (see below), rinsed in cold water
Instructions:
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Soak peas for at least 8 hours or overnight in water to cover; drain.
Heat butter in a large heavy hot and saute onion and leek just until
tender. Add peas, ham, salt pork (in one piece), garlic, water and [ Pobierz całość w formacie PDF ]