When neither we nor viewers have yet found a
requested recipe, we offer the following as possible clues to further
research.
Scallops Wrapped in Bacon
Tim wrote 1/17/01:
How do you cook scallops wrapped in bacon?
We replied 1/17/01:
If you wish to experiment, here is an idea. A
viewer sent in a recipe for dates wrapped in bacon. He wraps a stuffed
date in half a slice of bacon, puts a toothpick through it, and
microwaves until the bacon is done.
You can see his recipe at Spanish Cooking, Simple
Starter Recipes, scroll down to Dates Stuffed with Almonds.
I don't know if this works with scallops, but
it should be worth a try.
Maple Salmon Marinade
Dolores wrote 1/14/01:
I am looking for a salmon recipe that was
shown on the Today Show the week of January 8th. The salmon was
marinated with soy sauce and maple syrup. There was a third ingredient
that I missed. I would appreciate your finding it for me.
We replied 1/15/01:
I don't find a salmon marinade, as such, of
maple syrup and soy sauce in my cookbooks. If you happen to remember the
name of the person who presented it, we could perhaps follow up on that.
We have no way of researching the Today show.
This is an interesting idea, and I think it
must come from various Chinese marinades. They use these for pork, but
apparently not fish. Gloria Bley Miller ("The Thousand Recipe
Chinese Cookbook," 1966, available at Amazon, 1984 paperback)
describes a number of marinades with a base of honey or sugar, sherry,
and soy. It seems to me that the honey and sherry make a flavored sweet
syrup, like maple syrup.
One version adds ginger, another garlic.
One marinade has brown sugar, sherry, and soy.
This would be the closest to maple syrup and soy. What do they add?
Garlic and pineapple juice.
I don't know if this helps. I should think
experimentation would be in order here, and a number of flavorings could
work.
(Note to Dolores: Our email to your alltel.net
address was not delivered.)
Turkey Barley Soup
Jenetta wrote 1/12/01:
I would like to find a recipe for Turkey
Barley Soup.
We replied 1/12/01:
I do not find a recipe as such for Turkey
Barley Soup. Even plain barley soup seems hard to find. I did find a
barley soup in Joy of Cooking, Rombauer, Classic 1975 edition (still
available from amazon.com.)
This is copyrighted, but I can generally
describe the procedure. She melts salt pork and then cooks onions 3
minutes in the fat. She adds barley for 5 more minutes.
She then adds ham stock. The mixture is cooked,
covered, until the barley is done, about 1 hour. Before serving, a
garnish of parsley and sauteed, chopped mushrooms, is added.
With this nicely flavored soup, I should think
you could just add cooked turkey at the end and heat for 5 minutes.
I should think that you could start the
other way as well, with a turkey stock and just add barley.
I've made turkey stock with part of the turkey
carcass, water and a little white wine, chopped carrots, onions, and
celery, and generous dried thyme. Simmer an hour or so and then strain
out the bones. This is fairly tasty, more so than turkey white meat by
itself.
To add barley, it sounds like you could cook
the barley for an hour in this stock. (I don't know pros and cons of
coating it with fat first.) Garnish with parsley and mushrooms.
Marinated Duck Breasts
Cindy wrote 12/28/00:
I am looking for a recipe to use marinated duck
breasts in an appetizer. Anyone have any suggestions? Thanks!!
We wrote 12/29/01:
This proves to be more complicated than we
might have thought, and I need to know a little more about what you are
looking for.
I assume that you want to serve slices of duck
breast as an appetizer, at room temperature or chilled. You want a
marinade flavor through the duck. Is this correct?
I am finding that in general European chefs do
not seem to have marinated duck very much prior to cooking. Pork yes,
duck no. (I did find one exception.) The Chinese, however, sometimes
cook duck with various flavors and then let it sit. In the case of
drunken chicken, this is 5-7 days. This seems to me like marinating,
except that it occurs after cooking. This would open up a lot of
possibilities.
Sauerkraut Soup
Mary Beth wrote 12/20/00:
I am looking for a recipe for sauerkraut soup.
The one my husband is looking for has sausage in it. Thank you so much.
We replied 12/21/00:
We're a bit short on German sources, but we
did find a Czechoslovakian recipe in the 1971 edition of the NY Times
International Cookbook.
Here is our adaptation. There is no
sausage, but I should think that you could easily substitute sausage for
some of the beef.
serves 8 to 10
Beef and seasonings:
2 pounds short ribs of beef; 2 pounds beef bones; 1 cup chopped onion; 3
carrots, coarsely chopped; 2 cloves garlic, peeled; 1 teaspoon dried
thyme; 1 bay leaf.
Cabbage, Tomatoes, Water:
2 quarts water; 2 1/2 cups (1 20-ounce can) tomatoes; salt and pepper.
Final simmer:
3 tablespoons lemon juice; 3 tablespoons granulated sugar; 1 pound
sauerkraut, washed and squeezed dry.
Preheat oven to 450 degrees F.
Place beef and seasonings in a roasting pan.
Bake about 20 minutes, until the beef is brown.
Transfer the mixture to a kettle. Add cabbage,
tomatoes, and water. Bring to a boil, skim fat, and simmer for 1 1/2
hours.
Add lemon juice, sugar, and sauerkraut. Simmer
1 hour more, adding more water as needed.
Serve with sour cream.
