May 12, 1993 (Revised 5/6/95) MADE UP HOME RECIPES LEVIA'S BISCOTTI RECEIPT 1. Cut and fry 1/2 cup almonds 2. Soften 1 stick of butter and beat up. 3. Beat 1 cup of sugar with butter. (use hand beater in glass bowl) 4. Add 3 eggs (one at a time to the following. 5. 3 cups flour 2 teaspoon of baking powder Dash of salt Shot glass of Grappa 1/2 cup of nuts 6. Beat above one by one as added. 7. Preheat oven to 35° degrees 8. Oil 2 flat baking pans 9. divide dough into 4 balls 10. Shape into long snakes (2 to a pan) 11. Put into oven at 35° deg for 1µ mi. until they get hard 12. Take out of oven, let cool and slice on the diagonal. (use thin perforated knife) 13. Put back into oven, turn when brown and lower temperature.
Nov. 8, 1993 HELMAN'S FAST WHIP-UP PASTA SAUCE 1. Put water in a pan. 2. Add 3 types of sliced mushrooms 1 cut up fresh tomato Sun dried tomatoes Virgin olive oil Oregano Fresh basil Salt and pepper Garlic 3. Boil down until a little sauce left 4. Lower flame and add lots of cream 5. Pour over pasta 6. Top with fresh chopped parsley and grated Parmesan cheese
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HELMAN'S BAKED BEANS 1 lb. of red beans 1 large onion 1 tomato 1 garlic 2 pre-fried drained strips of bacon 1 tablespoon of brown sugar Pinch of salt and pepper Dash of curry powder Dash of cayenne pepper Dash of flour or corn starch Some red wine Some olive oil Soak and cook beans for one hour. Remove most of the excess Water. Leaving a little to mix with the other ingredients in a casserole dish or bean pot. Place in oven at low heat (20° or 25° F) for many hours (4or 5). Don't eat too much at one sitting.
THE HELMAN STERN - WOLFGANG PUCK THANKSGIVING CRANBERRY SAUCE RECIPE
16 ounce bag fresh cranberries 2 tablespoon dark brown sugar 1/2 cup water 1 cup of port (or red wine) 1 dash of Grappa, Grand Marnier or your favorite liqueur 1 ounce fresh ginger peeled and cut or grated 1 teaspoon ground cinnamon 2 teaspoon finely grated lemon zest 3 tablespoon freshly squeezed lemon juice Wash cranberries and drain thoroughly. Combine water and stir constantly. Add cranberries port ginger cinnamon and simmer 10 minutes. Turn off heat and stir in lemon zest lemon juice and Liqueur. Cool to room temperature and refrigerate covered until needed. Quantities are approximate. You may vary to taste. Enjoy!!!!
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Dec. 31, 1994 EGGPLANT WITH MISO 1. Cut eggplant in half 2. Bake or deep fry eggplant 3. Make miso sauce in pot. Miso Egg yoke Mirin Sake Sugar Dashi 4. Pour sauce over eggplant. Heat and serve. ZUCCHINE SUN DRIIED TOMATOES a la HELMAN, AN ORIGINAL 1. Garlic and olive oil 2. Long sliced zucchini 3. Rosemary (not too much) 4. Fresh basil 5. Sun dried tomatoes 6. Salt , pepper and nutmeg 7. Red onion finely chopped 8. Grappa 9. Cream Place ingredients into a frying pan and fry until zucchini's are done. Let cool slightly and add cream slowly.
February 5, 1992 POACHED EGG EDDO In a deep saucepan place one quart of water and/or beer plus one teaspoon vinegar. Bring to boil and then simmer. Break an egg into a cup or sauce. Swivel the water and gently drop the egg in the center. Simmer for three minutes. Meanwhile select interesting bread (home made or multi-grain Sweet bread, etc.). Slice thin and toast until crispy. Prepare a sauce from cream and/or thickened milk and butter. Add grated Roquefort and a second hard cheese such as parmesan garlic and the chopped white bulb of a scallion. Simmer. Remove the egg carefully from the water with a perforated spoon, and place on the toast. Pour sauce over egg and sprinkle with chopped green scallions. Serve at once and I won't say enjoy because you will!!
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HELMAN'S WEDNESDAY AFTERNOON PASTA 1 In a frying pan: chopped scallions garlic chestnuts sun tried tomatoes chopped fresh tomatoes 2 Fry over high heat in olive oil or corn oil. 3 Lower flame and add soya. Simmer for a bit. 4 Add to pasta "al dente" and mix.
WATERCRESS-ONION-MUSHROOM-OMELET SAUCE (Helman's invention on Feb. 24, 1994) Prepare the sauce. The sauce can also be used for a pasta dish if butter is replaced by olive oil. 1. Fry diced red onion in butter. Add a little grated ginger. 2. Add sliced mushroom and sauté with a little nutmeg and salt and pepper, 3. Add chopped watercress at the last moment turn off flame and mix in cream. 4. Place aside Prepare the omelet 1. In a bowl add eggs salt and pepper and a little milk. 2. Beat to a fluff and pour into a buttered frying pan. 3. Place cheese along the center of the omelet (not Cheddar, it's too strong) 4. Fold sides over twice to make a long shape. Remove from pan onto plate (use two flapjack turners so that it doesn't break it's shape. Pour or spoon sauce over the omelet. The world renowned food critic Levia Stern thought was "Mimula". LEVIA'S MAYO 1. Put in a blender: A little balsamic vinegar salt and pepper mustard 1 egg 1 teaspoonful oil 2. Blend at slow speed and dribble oil into blender until thick. 3. Spread on your favorite bread or mix with albacore tuna.
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SHIMPYO AND MISHI'S PICKLED PLUMS 1. Boil water in a large pot and place plume in until the skin is split. 2. Take out of hot water and rinse in cold water and peel plums. 3. Place in jar spoon over some sugar to taste. 4. Add mixture of white wine and rum ¨ a little more wine than rum. 5. Close jar and put in refrigerator. 6. Can eat in several days. Should keep 6 months to a year. 7. Serve by covering one plum with some sweat cream. HELMAN'S 101 Vegetable SOUP (NOT YET TRIED) 1. Put 1/4 of each vegetable aside. 2. Cook other 3/4th of vegetable. 3. Puree with cream and spices. 4. Slightly stir other 1/4 of vegetable. Place over soup when serving-Japanese style. HELMAN'S MISO SOUP, 1994 1. Boil 1 1/2 or 2 cups of H2 O 2. Add two tablespoons of MISO paste 3. Add some sesame oil, soya and sake to taste. 4. Add sliced mushrooms, zucchini, bean sprouts, tofu, etc. 5. At the end add Ito Awake (tried seaweed already placed in water to swell) 6. Add very thin cooked noodles to it. 7. Sprinkle with cut scallions. SPAGHETTE WITH FRESH TOMATO SAUCE AND MUSSELS, 1994 I used whole wheat spaghetti from Trader Joes (contained all natural bran and wheat germ). It was heavy, but very good. The mussels were from Whole Foods purchased on Friday (from Puget Sound when they get their order Oct 22). I made up the following recipe from my head. I thought it was quite good. The quantities are for 1 pound of pasta. 1. Boil 1 lb. of spaghetti with salt and 1 tsp. olive oil. 2. Make sauce in frying pan or pot. 2 fresh tomatoes blended Lots of crushed garlic Olive oil sliced tomatoes pinch of nutmeg dash of Grappa Simmer for 15-20 minutes 3. Steam 1 pound of mussels in a little water for 5 minutes until shells open. Place mussels on the rim of the plate.
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SPINACH PASTA WITH MUSSELS AND OLIVE Oil SAUCE (1995, 2nd Version) This dish is made in 3 parts (If green pasta is used it goes well with some sun dried tomatoes added to the olive oil sauce). 1. The Sauce: Cut up garlic. Cut sun tried tomatoes (optional). Place in a pot of 1/2 cup or less of warmed good virgin olive oil. Simmer for 2 minutes. 2. The Pasta: Boil water for pasta. Add salt and a teaspoon of olive oil I used long green spinach pasta from the Berkeley Bowl. 3. The Mussels: Steam the mussels (after washing in a mixture of water, garlic, salt, pepper and a touch of Balsamic vinegar. Alternatively, use lemon and wine or grappa. Simmer 2 to 4 minutes until the shells open. 4. Toss pasta together with the sauce (a little of the sauce from the mussels can be added but not too much). Serve with the mussels in the shell on the rim of the plate. wstar/recipe.toc Now made up home recipes.doc
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