Korean Carrot and White Radish Salad

1 medium size carrot, julienne 1/2 lb. white radish, julienne (daikon) 1 t. salt 1 T. sesame oil 1 T. rice vinegar 1/4 t. soy sauce 1/4 t. sugar pinch cayenne Put the carrot and radish in a bowl. Add the salt, mix well and let sit for 1 hour. Drain thoroughly, pressing out as…

Deruny Potatoes (Ukrainian Potato Pancakes)

Deruny  Potatoes  Ukrainian Potato Pancakes 5 large potatoes, uncooked, peeled and grated 1-3 tablespoons flour 1 egg dash of salt dash of pepper 1 clove garlic, pressed 1⁄2 small onion, finely diced sunflower oil, for cooking sour cream Put potato into a bowl and add flour, egg, salt, pepper, garlic and onion. Mix well. Pour a small…

Spiced Plums

Spiced Plums By Chef K.T. Murphy Ingredients: Canola oil 3 tablespoons minced shallots 1 1/2 pounds red plums (4-6), unpeeled and sliced 1/2 inch thick 2 tablespoons Splenda (optional) 1/4 teaspoons ground allspice 1/8 teaspoons ground ginger Instructions: Heat canola oil in a large skillet over medium heat. Add shallots and cook 30 seconds or…

Grilled Goose, W/:Apple, Prune, Italian Sausage Stuffing & Gravy

  INGREDIENTS: 1 (10 pound) whole goose 2 tablespoons kosher salt 1 teaspoon dried marjoram 8 ounces prunes, pitted and chopped 1 cup white wine 2 cups diced apple without peel 1 1/2 cups lightly packed, fresh, grated rye bread 2 tablespoons raisins 1 tablespoon fresh lime juice 1 teaspoon white sugar 1/2 teaspoon salt…

German Prune Kuchen

by Chef Murph German Prune Kuchen Boil some prunes until tender. Remove the kernels and mash the prunes well. Mix with sugar, cinnamon and lemon-juice to taste. Make a rich biscuit dough, roll out and place on a well-buttered baking-pan. Fill with the prunes and let bake until done. Serve cold. Enjoy! Show some love…

Bombay Broiled Kidney

by Chef Murph Bombay Broiled Kidney Clean sheep’s kidneys and cut into thin slices. Sprinkle with salt, cayenne pepper, and grated lemon peel. Then dip in beaten egg and fine bread-crumbs and broil on a hot greased gridiron. Serve on buttered toast, spread with curry paste. Enjoy! Show some love and cook for someone! 🙂…

Jewish Egg Bread

by Chef Murph Jewish Egg Bread Soak some matzoths in milk for a few minutes; then dip them into seasoned beaten eggs. Add a pinch of sugar and let them fry in hot rendered butter until a golden brown. Sprinkle with pulverized sugar and cinnamon and serve hot with coffee. Enjoy! Show some love and…

Scotch Omelet

by Chef Murph Scotch Omelet Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot butter. Add 6 well-beaten eggs, sprinkle with salt and pepper and fold into an omelet and serve on a hot dish. Enjoy! Show some love and cook for someone! 🙂 XoxoX Chef…

Turkish Soup

by Chef Murph Turkish Soup Season and fry some lamb chops; add 2 green peppers sliced thin, 1 onion chopped and an herb bouquet. Then cook 1/2 cup of barley in 1 quart of soup stock until tender. Pour all together and let cook until meat is very tender. Serve hot. Enjoy! Show some love…

Mushrooms a la Bordelaise

by Chef Murph Mushrooms a la Bordelaise Drain 1 can of mushrooms; chop 6 shallots very fine and saute in 1 tablespoonful of butter. Add the chopped mushrooms; sprinkle with salt, pepper, some chopped parsley, and 1 minced bay-leaf. Let cook ten minutes with 1/2 glass of sherry wine. Serve hot on slices of French…

Swiss Pot Roast

by Chef Murph Swiss Pot Roast Season a breast of veal with salt, pepper, and ginger. Heat a cupful of dripping; lay the meat in the stew-pan with the dripping, 1 onion, some celery seed, carroway seed, a few peppercorns and parsley. Cover and let stew slowly until nearly done; then add 1 cup of…

German Prune Pudding

by Chef Murph German Prune Pudding Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece of stick cinnamon, and brown sugar. Soak 1/2 loaf of bread in water; press out dry. Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves and allspice. Add flour sifted with a teaspoonful of baking-powder….

Fish a la Normandie

by Chef Murph Fish a la Normandie Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay-leaf, a few peppercorns and 1 tablespoonful of butter. When done, beat the yolks of 2 eggs with a little cream; add salt and a pinch of cayenne. Remove the…

Austrian Apple Omelet

by Chef Murph Austrian Apple Omelet Peel, core, and slice some apples very thin. Heat 1 large tablespoonful of butter in a frying-pan; put in the apples and let them steam until tender. Make an egg omelet batter; sweeten to taste and pour over the apples; let cook until set. Cover thickly with sugar and…

Belgian Lamb Chops

by Chef Murph Belgian Lamb Chops Season lamb chops; dredge with flour and fry until brown; keep hot. Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2 cup of water; let boil well; add parsley, a few cloves and peppercorns,…

Hungarian Fruit Roll

by Chef Murph Hungarian Fruit Roll Make a pie-dough. Roll out and spread with melted butter, raisins, currants, chopped apples, nuts, and shredded citron. Cover well with brown sugar and sprinkle with cinnamon and the grated peel of a lemon. Roll up the dough. Lay in a buttered baking-pan. Rub the top well with melted…