ISSN 1938-7385 Volume 14, Number 17 This Week's Contents 1. Frozen Espresso Mocha 2. Curry Chicken Soup 3. Jani me Fasul 4. Insomniac
1. Frozen Espresso Mocha submitted by mlh4 from NY, US Serves 2. 1 cup (250 mL) heavy cream 1 Tbs. sugar 1/2 cup (125 mL) milk 1/2 cup (125 mL) cold espresso 1 cup (dry: 185 g) hot chocolate mix 2 cups (750 g) ice cubes In a measuring cup, combine the cream and sugar and stir until the sugar is dissolved. Pour the mixture into a cream whipper and whip according to the manufacturer's instructions. Refrigerate until ready to use. In a blender, combine the milk, 1/4 cup (60 mL) of the espresso, the hot chocolate mix and ice cubes and blend on medium-high until smooth. Pour into 2 glasses and top with the whipped cream. Pour 2 Tbs. espresso over the whipped cream in each glass and serve immediately.
2. Curry Chicken Soup submitted by mlh4 from NY, US 3 Tbsp. butter 2 tsp curry (red or yellow, depending on heat and flavor preference) 1 1/2 Tbsp. flour 3 cups (750 mL) chicken stock paprika, to taste salt, to taste 1 egg yolk 1 cup (185g) chopped cooked chicken 1/2 (90g) cup diced carrots 1/2 (90g) cup white corn 3/4 (140g) cup egg noodles, cooked Melt butter in saucepan. Add curry powder and flour to pan. Whisk constantly over low heat for 3 minutes. Gradually add stock, whisking until boiling. Beat egg yolk with fork. Add to soup. Add carrots, corn and chicken. Simmer for 15 minutes and then add noodles. Simmer for 5 more minutes or until noodles are cooked but not mushy.
3. Jani me Fasul submitted by rcoen Bean Soup 2 cups of dry white beans 1/2 cup chopped onion 1/2 cup olive oil 2 tablespoons tomato sauce 1 tablespoon chopped parsley 1 tablespoon chopped mint salt chili powder Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water. Saute onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot. Add chopped mint, cover tightly and cool for 2 hours over low heat, or for 30 minutes in a pressure cooker. This should produce a thick juice, covering beans by an inch. Serve hot. Serves 4.
4. Insomniac submitted by dave 3 oz espresso 1 tbsp instant coffee 1/2 oz Frangelico® or other hazelnut liqueur 1/2 oz Tia Maria® or other coffee liqueur 2 oz milk 2 oz cream Blend all ingredients with 2 scoops of ice. Pour into a poco grande glass. Sprinkle some optional nutmeg or cinnamon on top.
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