G'day mates,

I've mentioned before that women often leave out a key ingredient or
method in their most popular recipe when giving the details to a close
friend or relative. (Others need not apply. :-)

Then there's the issue of "tabloid recipes" which are often posted in
a special section of the paper on a weekly or monthly basis. These
drew some public criticism here in Oz not long ago because, as with
the aforementioned "secret recipes", they were often incomplete. (But
in that case I suspect incompetence rather than conspiracy.)

Finally, we have the recipe books (both hard copy and online) which
also drew some criticism here because it seemed unlikely many of the
recipes had ever been tested by the author -- in fact in some cases
they quite simply couldn't work as published.

Below is an example from an online recipe I found when looking for
something to do with half a chook I won the other night at the weekly
pub goose-club draws. (Actually, I won a whole chook, but I had to
share it with a mate as part of our cooperative gambling strategy.

Here's the challenge: Spot the defect. No prizes are offered apart
from an innate sense of your superior intellect as a result of public
demonstration of your analytic powers and attention to detail. ;-)
[In fact, there are at least two defects but only one really matters.]

Of course, the really interesting contribution you *could* make would
be to suggest improvements to the recipe for the benefit of all here!

CHICKEN CACCIATORE
Recipe from COOKS.COM
<http://www.cooks.com/rec/doc/0,1639,154179-230197,00.html>

<quoting>
Cacciatore means hunter in Italian and indicates the chicken is
simmered in a well seasoned tomato sauce or "hunters style". 2 cloves
of garlic, minced 2 tbsp. cooking oil 1 (2 1/2 to 3 lb.) broiler-fryer
chicken, cut up 1 (16 oz.) can tomatoes, cut up 1 (8 oz.) can tomato
sauce 1 med. green pepper, cut into 1 inch pieces 1 (2 1/2 oz.) jar
sliced mushrooms, drained 1 or 2 bay leaves 2 tsp. dried oregano or
basil, crushed 1/2 tsp. dried rosemary, crushed 1/4 c. dry white wine
Pasta (hot & cooked)

In a large skillet cook onions and garlic in oil over medium heat
until onions are tender. Remove onions and set aside. Add more cooking
oil to skillet, if needed. In same skillet brown chicken pieces over
medium heat about 15 minutes, turning to brown evenly. Return onions
to skillet.

Combine undrained tomatoes, tomato sauce, green pepper, mushrooms, bay
leaves, oregano or basil, rosemary, 1 teaspoon salt and 1/4 teaspoon
pepper. Pour over chicken in skillet. Cover and simmer for 30 minutes.
Stir in wine and cook uncovered over low heat for about 15 minutes
longer or until chicken is tender, turning occasionally. Skin off fat
and discard bay leaves. Transfer chicken and sauce to serving dish.
Serve with hot cooked pasta. Makes 4 servings.
</quoting>

Cheers, Phred.

--
LID

Phred wrote:

> Here's the challenge: Spot the defect. No prizes are offered apart
> from an innate sense of your superior intellect as a result of public
> demonstration of your analytic powers and attention to detail. ;-)
> [In fact, there are at least two defects but only one really matters.]
>
> Of course, the really interesting contribution you *could* make would
> be to suggest improvements to the recipe for the benefit of all here!
>
> CHICKEN CACCIATORE
> Recipe from COOKS.COM
> <http://www.cooks.com/rec/doc/0,1639,154179-230197,00.html>
>
> <quoting>
> Cacciatore means hunter in Italian and indicates the chicken is
> simmered in a well seasoned tomato sauce or "hunters style". 2 cloves
> of garlic, minced 2 tbsp. cooking oil 1 (2 1/2 to 3 lb.) broiler-fryer
> chicken, cut up 1 (16 oz.) can tomatoes, cut up 1 (8 oz.) can tomato
> sauce 1 med. green pepper, cut into 1 inch pieces 1 (2 1/2 oz.) jar
> sliced mushrooms, drained 1 or 2 bay leaves 2 tsp. dried oregano or
> basil, crushed 1/2 tsp. dried rosemary, crushed 1/4 c. dry white wine
> Pasta (hot & cooked)
>
> In a large skillet cook onions and garlic

*What* onions?



> in oil over medium heat until onions are tender. Remove onions and set
> aside. Add more cooking oil to skillet, if needed. In same skillet brown
> chicken pieces over medium heat about 15 minutes, turning to brown evenly.

Er...it's more like 10 minutes to brown the chicken, at least on my stove.



> Return onions to skillet.
>
> Combine undrained tomatoes, tomato sauce, green pepper, mushrooms, bay
> leaves, oregano or basil, rosemary, 1 teaspoon salt and 1/4 teaspoon
> pepper.

Sloppy; should have mentioned salt and pepper in the ingredients list.


> Pour over chicken in skillet. Cover and simmer for 30 minutes.
> Stir in wine and cook uncovered over low heat for about 15 minutes
> longer or until chicken is tender, turning occasionally. Skin off fat
> and discard bay leaves. Transfer chicken and sauce to serving dish.
> Serve with hot cooked pasta. Makes 4 servings.
> </quoting>


Bob

In article >, "Bob Terwilliger" > wrote:
>Phred wrote:
>
>> Here's the challenge: Spot the defect. No prizes are offered apart
>> from an innate sense of your superior intellect as a result of public
>> demonstration of your analytic powers and attention to detail. ;-)
>> [In fact, there are at least two defects but only one really matters.]
>>
>> Of course, the really interesting contribution you *could* make would
>> be to suggest improvements to the recipe for the benefit of all here!
>>
>> CHICKEN CACCIATORE
>> Recipe from COOKS.COM
>> <http://www.cooks.com/rec/doc/0,1639,154179-230197,00.html>
>>
>> <quoting>
>> Cacciatore means hunter in Italian and indicates the chicken is
>> simmered in a well seasoned tomato sauce or "hunters style". 2 cloves
>> of garlic, minced 2 tbsp. cooking oil 1 (2 1/2 to 3 lb.) broiler-fryer
>> chicken, cut up 1 (16 oz.) can tomatoes, cut up 1 (8 oz.) can tomato
>> sauce 1 med. green pepper, cut into 1 inch pieces 1 (2 1/2 oz.) jar
>> sliced mushrooms, drained 1 or 2 bay leaves 2 tsp. dried oregano or
>> basil, crushed 1/2 tsp. dried rosemary, crushed 1/4 c. dry white wine
>> Pasta (hot & cooked)
>>
>> In a large skillet cook onions and garlic
>
>*What* onions?

Well done, Bob. Please feel free to feel superior. :-)

>> in oil over medium heat until onions are tender. Remove onions and set
>> aside. Add more cooking oil to skillet, if needed. In same skillet brown
>> chicken pieces over medium heat about 15 minutes, turning to brown evenly.
>
>Er...it's more like 10 minutes to brown the chicken, at least on my stove.

Yeah, that "15 minutes" sounded a bit excessive to me too. (But I
tend to be a bit biased because of my dislike of standing over a stove
for any longer than necessary -- and preferably shorter than that!)

>> Return onions to skillet.
>>
>> Combine undrained tomatoes, tomato sauce, green pepper, mushrooms, bay
>> leaves, oregano or basil, rosemary, 1 teaspoon salt and 1/4 teaspoon
>> pepper.
>
>Sloppy; should have mentioned salt and pepper in the ingredients list.

That's a really common failing in "tabloid recipes" on this side of
the pond. Things like standard condiments and garnishes tend to
appear out of thin air at the end of the recipe; and some can take you
a bit by surprise, not being all that "standard".

>> Pour over chicken in skillet. Cover and simmer for 30 minutes.
>> Stir in wine and cook uncovered over low heat for about 15 minutes
>> longer or until chicken is tender, turning occasionally. Skin off fat
>> and discard bay leaves. Transfer chicken and sauce to serving dish.
>> Serve with hot cooked pasta. Makes 4 servings.
>> </quoting>

Cheers, Phred.

--
LID

Phred said...

> G'day mates,
>
> I've mentioned before that women often leave out a key ingredient or
> method in their most popular recipe when giving the details to a close
> friend or relative. (Others need not apply. :-)


> Here's the challenge: Spot the defect. No prizes are offered apart
> from an innate sense of your superior intellect as a result of public
> demonstration of your analytic powers and attention to detail. ;-)
> [In fact, there are at least two defects but only one really matters.]
>
> Of course, the really interesting contribution you *could* make would
> be to suggest improvements to the recipe for the benefit of all here!


Phred,

I've never made a cacciatore but last I had of it was veal cacciatore at a
restaurant called "Ralph's" in south Philadelphia, in the Italian market
last year. First rate Italian cuisine!!!

So my suggestion... without further ado... GO TO RALPH'S!!!
http://www.ralphsrestaurant.com/

At your earliest convenience, imho!

Best,

Andy
Nods to Stan the Heinz Ketchup Man!

On Mon, 04 May 2009 05:50:01 GMT, Phred wrote:

> G'day mates,
>
> I've mentioned before that women often leave out a key ingredient or
> method in their most popular recipe when giving the details to a close
> friend or relative. (Others need not apply. :-)

<snip>

i really wonder how widespread this is. i know there are passive
-aggressive people out there, but it seems a little nutty to me.

your pal,
blake

Phred wrote:

> Of course, the really interesting contribution you *could* make would
> be to suggest improvements to the recipe for the benefit of all here!

I'd name it properly "cacciatora" or, better yet, "alla cacciatora". As
to improvement/variations, I'd consider marinating the chicken in wine
for a few hours or overnight and maybe adding some stock to the stew.

Victor

Victor wrote on Mon, 4 May 2009 18:10:22 +0200:

>> Of course, the really interesting contribution you *could*
>> make would be to suggest improvements to the recipe for the
>> benefit of all here!

> I'd name it properly "cacciatora" or, better yet, "alla
> cacciatora". As to improvement/variations, I'd consider
> marinating the chicken in wine for a few hours or overnight
> and maybe adding some stock to the stew.

I think "chicken cacciatore" is correct in English. "Pollo alla
cacciatora" is traditionally supposed to have been invented when a tired
and unsuccessful hunter returned with the few mushrooms that were his
total bag and asked his wife to throw them in the already cooking stewed
chicken. She seems to have been prepared for his being a poor shot :-)

The recipes I have call for cooking for an hour at least after
pan-frying the chicken but not marinading.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon, 04 May 2009 17:47:45 GMT, "James Silverton"
> wrote:

> Victor wrote on Mon, 4 May 2009 18:10:22 +0200:
>
>>> Of course, the really interesting contribution you *could*
>>> make would be to suggest improvements to the recipe for the
>>> benefit of all here!
>
>> I'd name it properly "cacciatora" or, better yet, "alla
>> cacciatora". As to improvement/variations, I'd consider
>> marinating the chicken in wine for a few hours or overnight
>> and maybe adding some stock to the stew.
>
>I think "chicken cacciatore" is correct in English. "Pollo alla
>cacciatora" is traditionally supposed to have been invented when a tired
>and unsuccessful hunter returned with the few mushrooms that were his
>total bag and asked his wife to throw them in the already cooking stewed
>chicken. She seems to have been prepared for his being a poor shot :-)
>
>The recipes I have call for cooking for an hour at least after
>pan-frying the chicken but not marinading.



* Exported from MasterCook *

Chicken Cacciatore

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (3-pound) chicken -- cut up
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil or olive oil
1/4 cup diced salt pork
1 1/2 cups sliced onions
2 cloves garlic -- minced
2 tablespoons minced parsley
1/2 teaspoon dry oregano
OR
1 teaspoon chopped fresh oregano
1/2 cup chopped carrots
1/2 cup chopped celery
1 1-pound can Italian tomatoes -- chopped
Salt and pepper
1/2 cup white wine
1 6-ounce can tomato paste

Coat chicken in mixture of flour, salt, and pepper; set aside. Put oil
in a 4- or 6-quart Presto pressure cooker. Sauté pork until crisp. Add
onions and sauté until light brown; remove and set aside. Brown
chicken a few pieces at a time; set aside. Pour off excess drippings;
stir garlic, parsley, and oregano into remaining drippings. Return
chicken and onion to pressure cooker. Add carrots, celery, tomatoes,
salt, pepper, and white wine. Close pressure cooker cover securely.
Place pressure regulator on vent pipe. Cook for 8 minutes, at 15
pounds pressure, with regulator rocking slowly. Cool pressure cooker
at once. Place chicken on warm platter. Stir tomato paste into sauce
in pressure cooker. Simmer until thickened. Pour over chicken.

Makes 4 to 6 servings.

Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 360 Calories; 20g Fat (50.9%
calories from fat); 26g Protein; 16g Carbohydrate; 3g Dietary Fiber;
77mg Cholesterol; 933mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2
Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.

NOTES : Cacciatore means "hunter" in Italian. And what could taste
better after a day's hunt than fresh chicken prepared with Italy's
native tomatoes, olive oil, onion, garlic, and wine. For starters,
serve an antipasto salad, followed by Chicken Cacciatore with pasta
and shredded Parmesan cheese. Round out the meal with garlic bread and
spumoni.

James Silverton > wrote:

> Victor wrote:
>
> > I'd name it properly "cacciatora" or, better yet, "alla
> > cacciatora". As to improvement/variations, I'd consider
> > marinating the chicken in wine for a few hours or overnight
> > and maybe adding some stock to the stew.
>
> I think "chicken cacciatore" is correct in English.

American variation maybe, but Patricia Wells calls it "chicken
cacciatora". Delia Smith does so, too, and Nigella Lawson and even
Jamie Oliver call it "chicken alla cacciatora".

> "Pollo alla
> cacciatora" is traditionally supposed to have been invented when a tired
> and unsuccessful hunter returned with the few mushrooms that were his
> total bag and asked his wife to throw them in the already cooking stewed
> chicken. She seems to have been prepared for his being a poor shot :-)

Heh! Game often has to be hung for a time, so the poor hunter would
have to be content with chicken in such a case. That is, if he did not
get served, say, lepre (hare) alla cacciatora, coniglio (rabbit) alla
c., capretto (kid) a. c., abbacchio (lamb) a. c., or even anguilla (eel)
a. c. instead.

> The recipes I have call for cooking for an hour at least after
> pan-frying the chicken but not marinading.

IIRC, Jamie Oliver's pollo alla cacciatora recipe calls for marinating
in wine. I think it calls for red wine (Chianti?), a suggestion I do
not like - I think white wine is better for cooking chicken - and that
goes for coq au vin, too.

Victor