Subject: Denver Sandwich
From: Unicorn (unicorn@indenial.com)
Date: Sat Apr 29 2000 - 04:18:20 EDT
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F O O D F U N N Y
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The mysterious "DRSPAGHETI" strikes again.
Talk about having second thoughts upon choosing a place to eat. I
went into this place in Abilene, Texas and said to the waitress, "I'm
so hungry, I could eat a horse."
She smiled, handed me a menu and replied, "Well... you've come to the
right place."
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T O D A Y ' S R E C I P E
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Several astute readers pointed out that I omitted some of the
instructions for yesterday's recipe. Here is the amended version,
with my apologies.
Black Bottom Pie
Note: This recipe calls for uncooked egg whites. If salmonella
contamination is a concern in your area, please do not use this
recipe, or substitute pasteurized, dried egg whites, available in the
baking section of many supermarkets.
For the crust:
14 crisp ginger cookies
5 Tbs (75 ml) melted butter
Roll out the cookies fine. Mix with the melted butter. Line a 9-inch
(23 cm) pie tin, sides and bottom, with the buttered crumbs, pressing
flat and firm. Bake 10 minutes in a preheated 350F (180C) oven to
set.
Basic Filling:
1+3/4 cups (450 ml) milk
1 Tbs (15 ml) cornstarch (cornflour)
4 Tbs (60 ml) cold water
1 Tbs (15 ml) unflavored gelatin
1/2 cup (125 ml) sugar
4 egg yolks, lightly beaten
A pinch of salt
Chocolate Layer:
2 squares melted chocolate
1 tsp (5 ml) vanilla extract
Rum-Flavored Layer:
4 egg whites
1/8 tsp (0.5 ml) cream of tartar
1/2 cup (125 ml) sugar
1 Tbs (15 ml) rum or 1/2 tsp (2 ml) rum flavoring
Topping:
2 Tbs (30 ml) confectioner's (powdered) sugar
1 cup (250 ml) whipping cream
Grated bitter or semi-sweet chocolate for garnish
Soak the gelatin in the cold water. Scald the milk, add 1/2 cup (125
ml) sugar, mix with the cornstarch, pinch of salt, then beaten egg
yolks. Cook in double boiler, stirring constantly, until the custard
thickens and will coat the back of a spoon. Stir in dissolved
gelatin. Divide custard in half.
To one half of the custard add the melted chocolate and vanilla. Turn
while hot into cooled crust, dipping out carefully so as not to
disturb crust.
Let the remaining half of the custard cool. Beat the egg whites and
cream of tartar, adding 1/2 cup (125 ml) of sugar slowly. Blend with
the cooled custard. Add the rum or rum flavoring. Spread carefully
over the chocolate layer. Place in ice box to chill thoroughly. It
may even stand overnight. When ready to serve, whip the cream stiff,
adding the confectioner's sugar slowly. Pour over the top of the pie.
Sprinkle with grated bitter or semi-sweet chocolate. Makes one 9-inch
(23 cm) pie to serve 6 to 8.
This sandwich, also known as a "Western" sandwich, is actually nothing
more than a Denver omelet (also known as a "Western" omelet) on toast.
Its origin is unclear, with some accounts dating it back to chuckwagon
cooks in the old West who supposedly used a plentiful amount of onion
to cover up the taste of eggs that were less than fresh.
Denver Sandwich
For each sandwich:
1 egg, lightly beaten
1 tsp (5 ml) milk
1 Tbs (15 ml) finely diced cooked ham
1 tsp (5 ml) finely chopped onion
1 tsp (5 ml) finely chopped green bell pepper (capsicum)
1 tsp (5 ml) finely chopped red bell pepper (capsicum)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1 tsp (5 ml) butter
2 slices hot buttered toast
Combine the egg and milk and beat until slightly frothy. Add the ham,
onion, peppers, salt, pepper, and optional cayenne and mix well. Heat
the butter in a small skillet over moderate heat and add the egg
mixture. Cook, stirring constantly, until the eggs begin to set.
Using a wooden spoon or spatula, form the eggs into an omelet the
approximate shape and size of the toast. Turn the omelet over to cook
the top to the desired degree of firmness. Place the omelet on one
piece of toast and top with the other. Serves 1.
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