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Sandy Eggo Cookin
"Squeaks" here with the first report from Bartos' and the San Diego
Cookin! Things are going great - food has the Bartos' dining room table groaning and the kitchen is hopping. Please sign in: Dimitri Happy Birthday Barb. Jamie Utter. Hello all of you. Too bad you're not here. You're really missing out. Anyone who's not here is a total loser. This means you, Fetter. Hi all, great food, great people, great fun. Table is groaning with food and yet people are still cooking. Koko Hoo Haa We be having good food and good drinks! Of course that is why we host these things. KMGB As the anonymous host, I'm willing to state that most of the people here are not being too excessively mean to each other. Great being included in this eat-in (a more appropriate name for this gathering); Wonderful food and great cooks! Joan More folks are here, but we'll post an initial list of foodstuffs: red oak smoked tri tip hickory smoked cold pork pork satay with peanut sauce black bean and corn salad scallops wrapped in bacon gazpacho beef jerky teryaki chicken wings garnet yams bittersweet chocolate marquise with cherry sauce summer rolls apple tart summer pudding spicy tart cherry chutney salmon wraps (or rolls, we're having an argument about the definition) And that's just for starters... Signed...the Sandy Eggo Cookin Bunch P.S. Did not mention the copious amounts of alcohol we're imbiberingishly. |
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I hate every single one of you (I'm so jealous). Please box up the
leftovers in dry ice and send them to me. Thank you. So glad everyone's having a great time! The food sounds incredible. Carol -- Coming at you live, from beautiful Lake Woebegon |
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Melba's Jammin' > wrote:
> In article >, > (David Barto) wrote: > > > Dimitri > > Happy Birthday Barb. > > > More folks are here, but we'll post an initial list of foodstuffs: > > > Signed...the Sandy Eggo Cookin Bunch > > > > P.S. > > > Did not mention the copious amounts of alcohol we're imbiberingishly. > > Sounds DEEEEvine! Summer rolls, gazpacho, cherry chutney -- I'm there! > Glad you're having fun. Decide where you're going to put pictures, eh? The pictures are going to be posted at http://www.kdbarto.org, as soon as I get back from my business trip. Until then, you can go and look at past cookins and why you should host one. Dimitri left his key limes, thanks. He also left Piquito De Gallo dry spice shake, as well as a stack of corn tortillias about a foot tall. Squeaks left her hot plate. She also left 2 squeeze bottle of strawberry sauce. Apparently in some confusion about how they work, a quantity was sprayed on Jamie. (Instead of Katherine, if Brian had been there, she would have been licked clean.) The McCormacks left their skewers. Somebody left a white Padres baseball cap. All of this is explained in more detail at http://www.kdbarto.org/Cookin/top%2010%20reasons.html Koko took many photos and printed them on a very handy HP printer, which loaded your flash disk, and printed them on 4x6 paper. If she can't get them to us in email quick enough then I'll scan them for posting. -barto |
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Hi all,
Jut got home from the S.D. cookin and it was ( again) wonderful. The only sad thing was that Charlieliam was not feeling well and couldn't attend  But Squeaks and I got him belated b.d. presents so he'sgoing to have to go to the Barto's beautiful home to collect them. Since Dave already listed most of the food, I won't bother, but as usual, it was all wonderful. Got to see wonderful people and enjoy the outstanding hospitality of the Barto's once again. I wish I could describe their home and the view and do it justice.From their back yard, it's like looking out at a painting...homes, hills, wonderful plants and lots of open space. Their home is fantastic and every little detail is beautifully done...yet it's warm and welcoming. Going to these cookins is like coming home to wonderful friends..The Barto's.. Koko and her husband, Jamie & Brian Utter, Squeaks & Bill...Dimitri-his wife Chris and their daughter...Jim who hosted the first cookin down there...and others who joined us. We talked about everyone who wasn't there...and wished that at least some of them had come.... The only down-side was the 2 hour drive to get there. I couldn't believe the traffic. I made it home in an hour and 15 minutes...but getting there was a real chore. Ok, time to get my stomach pumped..so I can have room to snack on the stuff I took home. Debra |
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David Barto wrote: > The McCormacks left their skewers. The skewers belong to someone else. Patti put the meat on the wooden skewers at home and didn't bring along any extra. Also, the tongs we thought we left at last year's Cookin belong to someone else. I guess, according to reason #4, they are now added to your kitchen. :-) Rich |
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This is the recipe for the Basque Bread (sheepherders bread) that I made on
Thursday nite for the Sandy Eggo cook-in, but unfortunately could not attend, due to a family emergency. The recipe was published in the June 1976 issue of Sunset Magazine. It is the recipe created by Anita Mitchell and won the National Basque Festival in 1975. You need a 10-inch cast iron (I use cast iron) or cast aluminum covered Dutch oven (5-quart size); if you're going to cook this in a pit, the Dutch oven should have a wire handle and be well seasoned. This recipe has been modified to be used in a regular oven. Sheepherder's Bread 3 cups very hot tap water 1 /2 cup butter, margarine, or shortening 1 /2 cup sugar 2 1/ 2 teaspoons salt 2 packages active dry yeast 9 1/2 - 10 cups of all purpose flour, unsifted Salad oil In a bowl, combine the hot water, butter, sugar, and salt. Stir until butter melts; let cool to warm (110° F - 115°F). Stir in yeast, cover, and set in a warm place until bubbly, about 15 minutes. Add 5 cups of the flour and beat with a heavy-duty mixer or wooden spoon to form a thick batter. Stir in enough of the remaining flour (about 3 1/ 2 cups) to form a stiff dough. Turn dough over in a greased bowl, cover, and let rise in a warm place until doubled, about 1 1 /2 hours. (I turned on the oven to 350°F, covered the bowl & let it rise). Punch down the down and knead on a floured board to form a smooth ball. Cut a circle of foil to cover the bottom of the Dutch oven. Grease the inside of the Dutch oven and the underside of the lid with salad oil. Place dough in the pot and cover with the lid. Let rise in a warm place until dough pushes up the lid by about 1/ 2 inch, about 1 hour (watch closely). (My lid broke years ago, so I used a big lid that I've had for a long time I've also made it without the lid). Bake, covered with lid in a 375°F oven for 12 minutes. Remove lid and bake for another 30-25 minutes, or until loaf is golden brown and sounds hollow when tapped. Remove from oven and turn loaf out (you may need a helper) onto a rack. Makes 1 very large loaf. A poignant camp custom: Before serving a herder would slash the top with the sign of the cross on the top of the loaf and then serve the first piece to his invaluable dog.id not mention the copious amounts of alcohol we're imbiberingishly. Harriet & critters |
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On Sun, 26 Jun 2005 12:50:52 -0700, Terry Pulliam Burd
> wrote: >I always seem to leave something behind - like breadcrumbs so I can >find my way back! I actually left the squeeze bottles on purpose. >They're cheap and the cherry sauce needed to stay with the chocolate >marquise. Ummm... the Chocolate Marquise..or what was left of it quickly disappeared into some take home containers. You better get that recipe posted soon, or a group of us are going to hunt you down...and it WON'T be pretty! Debra |
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On Sun, 26 Jun 2005 03:14:03 GMT, (David Barto) wrote:
>Melba's Jammin' > wrote: > >> In article >, >> (David Barto) wrote: >> one snippy snippy >The pictures are going to be posted at http://www.kdbarto.org, as soon >as I get back from my business trip. Until then, you can go and look at >past cookins and why you should host one. two snippy snippy > >All of this is explained in more detail at >http://www.kdbarto.org/Cookin/top%2010%20reasons.html > >Koko took many photos and printed them on a very handy HP printer, which >loaded your flash disk, and printed them on 4x6 paper. If she can't get >them to us in email quick enough then I'll scan them for posting. > -barto I e-maileld them yesterday so I can't wait for you to get back from your trip. The Bartos are such great hosts and make everyone feel so welcomed. Thank you guys, again, for your hospitality. It was great to see everyone again. It makes me kind of sad that we are so busy with work and other responsibilities that we can't see each other more often. I have the food index cards and am in the process of making the food list, hopefully will get it posted tonight. Just got back from a family fun day at the beach. Grilled Carne Asada and all the goodies. Two day of feasting whew!... gotta get back on track Koko A Yuman being on the net (posting from San Diego) |
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In article >, Koko
> wrote: > Grilled Carne Asada and all the goodies. Say more, Koko. -B -- -Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story from Notable Women's Dinner at the Governor's Residence. |
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On Sun, 26 Jun 2005 23:21:29 -0500, Melba's Jammin'
> wrote: >In article >, Koko > wrote: > >> Grilled Carne Asada and all the goodies. > >Say more, Koko. >-B more Koko A Yuman being on the net (posting from San Diego) |
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On Sun, 26 Jun 2005 23:21:29 -0500, Melba's Jammin'
> wrote: >In article >, Koko > wrote: > >> Grilled Carne Asada and all the goodies. > >Say more, Koko. >-B Typical fare, nothing special. Grilled Carne Asada, and Pollo Asada, shrimp cocktail, refried beans, tortillas, guacamole, salsa, margaritas, tequila and beer. The meat was bought already marinated so I can't offer a recipe. Maybe someone has one they want to offer. I can't seem to make good carne asada. Koko A Yuman being on the net (posting from San Diego) |
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In article >, Koko
> wrote: (snip) > Typical fare, nothing special. > Grilled Carne Asada, and Pollo Asada, shrimp cocktail, refried beans, > tortillas, guacamole, salsa, margaritas, tequila and beer. > > The meat was bought already marinated so I can't offer a recipe. > I can't seem to make good carne asada. > > Koko I've a number of Mexican groceries near me and one has a meat counter - perhaps I'll ask about it there. -- -Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story from Notable Women's Dinner at the Governor's Residence. |
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In article >, Koko
> wrote: > On Sun, 26 Jun 2005 23:21:29 -0500, Melba's Jammin' > > wrote: > > >In article >, Koko > > wrote: > > > >> Grilled Carne Asada and all the goodies. > > > >Say more, Koko. > >-B > > more > > Koko > A Yuman being on the net > (posting from San Diego) uh-oh. Cut her off the margaritas. "-) -- -Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story from Notable Women's Dinner at the Governor's Residence. |
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"David Barto" > wrote in message ... > Melba's Jammin' > wrote: >> Dimitri left his key limes, thanks. He also left Piquito De Gallo dry > spice shake, as well as a stack of corn tortillias about a foot tall. Once again a wonderful experience - The food was divine and it is impossible to describe all of the flavors, textures and love that went into the food. As before this is not a contest but people sharing their passion with one another. What a great way to spend an afternoon I could go on forever but I did want to point out to anyone considering going to one of these events. Jim prepared, I was told, his mothers recipe for Yams. What a wonderful tribute and what very good yams - I hope the recipe will be posted soon. Thanks again to all who shared and made us feel so very welcome. Dimitri (Chris the boss & Nicole # 1 oldest daughter) |
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On Sun, 26 Jun 2005 20:52:29 GMT, Debra Fritz >
wrote: >Ummm... the Chocolate Marquise..or what was left of it quickly >disappeared into some take home containers. You better get that recipe >posted soon, or a group of us are going to hunt you down...and it >WON'T be pretty! HA! I'm bettin' I can outrun anyone! Or, at least drive faster :-) Or hide behind Bill! Here's the recipe, which I made for the first time for the cookin. I always make a recipe for the first time exactly as written, then tweak it a bit. The only thing I'd change with this one is to swap the cherry sauce for raspberry sauce (raspberry sauce recipe included below). The cherry sauce just seemed too tame for the bittersweet chocolate. @@@@@ Now You're Cooking! Export Format Bittersweet Chocolate Marquise With Cherry Sauce desserts 10 ounces chocolate; bittersweet, not semiswee 3/4 cup unsalted butter; room temperature 1/2 cup sugar 2 tablespoons unsweetened dutch-process cocoa pow; sifted 4 large egg yolks 1/4 cup water 1 tablespoon vanilla extract 1 cup chilled whipping cream cherry sauce 2 cups fresh cherries; pitted, halved 1/2 cup water 1/3 cup sugar 2 teaspoons kirsch (clear cherry brandy) 1 tablespoon fresh lemon juice 2 1/2 teaspoons cornstarch 1/2 teaspoon grated lemon peel For marquise: Butter 8 1/2x5 1/2x3-inch glass loaf dish. Line dish smoothly with foil. Stir chocolate in top of double boiler over barely simmering water until smooth. Turn off heat. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Beat in 1/4 cup sugar, then cocoa powder. Whisk yolks, 1/4 cup water, 1/4 cup butter, and 1/4 cup sugar in metal bowl. Set over saucepan of simmering water (do not let bowl touch water). Whisk constantly until candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat yolk mixture until thick and cool, about 5 minutes. Beat into cocoa mixture. Fold in warm chocolate and vanilla. Beat cream in another bowl until soft peaks form. Fold into chocolate mixture; spread in prepared dish. Cover and chill until firm, at least 4 hours. (Can be made 4 days ahead. Keep chilled.) For sauce: Stir all ingredients in medium saucepan over medium heat until sauce boils and thickens, about 5 minutes. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.) Turn marquise out onto platter; peel off foil. Cut into 3/4-inch-thick slices. Place 1 slice on each plate. Spoon warm cherry sauce over and serve immediately. NOTE: Fold the foil against itself 3 times and lay it lengthwise in the loaf dish, letting long ends hang out. Let the Marquise sit out for a half hour or more, then use the long foil ends as lifters. Also prefer raspberry sauce over cherry sauce. Contributor: Bon Appétit Yield: 10 to 12 servin @@@@@ Now You're Cooking! Export Format Raspberry Sauce desserts, sauces 2 cups raspberries; fresh or frozen 1/4 cup Sugar 2 tablespoons Grand Marnier or other orange liquer Puree raspberries in food processor or blender. Strain into medium bowl to remove seeds. Stir in sugar and Grand Marnier until well chilled, about 1 hour. (Can be prepared 3 days ahead; cover.) Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner." -- Duncan Hines To reply, replace "spaminator" with "cox" |
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"Terry Pulliam Burd" > wrote in message ... > On Sun, 26 Jun 2005 20:52:29 GMT, Debra Fritz > > wrote: > >>Ummm... the Chocolate Marquise..or what was left of it quickly >>disappeared into some take home containers. You better get that recipe >>posted soon, or a group of us are going to hunt you down...and it >>WON'T be pretty! > > HA! I'm bettin' I can outrun anyone! Or, at least drive faster :-) Or > hide behind Bill! <Recipe snipped> You gotta try this stuff. Occasionally in life we are blessed to find something that makes our taste get up and say Whoopee! This chocolate Marquis is just that. Thanks Terry, Dimitri |
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On Mon, 27 Jun 2005 20:00:37 -0700, Terry Pulliam Burd
> wrote: > >HA! I'm bettin' I can outrun anyone! Or, at least drive faster :-) Or >hide behind Bill! And beng the wonderul man he is, he would save you....since none of us would ever harm him! > >Here's the recipe, which I made for the first time for the cookin. I >always make a recipe for the first time exactly as written, then tweak >it a bit. <recipes snipped and saved> Thank you  I have a thing to go to this Saturday and I want tobring that. I will give you full credit.. Deb |
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On Tue, 28 Jun 2005 14:34:55 GMT, "Dimitri" >
wrote: >> On Sun, 26 Jun 2005 20:52:29 GMT, Debra Fritz > >> wrote: >> >>>Ummm... the Chocolate Marquise..or what was left of it quickly >>>disappeared into some take home containers. You better get that recipe >>>posted soon, or a group of us are going to hunt you down...and it >>>WON'T be pretty! ><Recipe snipped> > >You gotta try this stuff. > >Occasionally in life we are blessed to find something that makes our taste get >up and say Whoopee! > >This chocolate Marquis is just that. > >Thanks Terry, > >Dimitri > It is all of that and then some. Melt in your mouth heavenly. I kept going back for more. Thanks Terry. Koko A Yuman being on the net (posting from San Diego) |
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On Tue, 28 Jun 2005 20:44:30 -0700, Koko >
wrote: >It is all of that and then some. Melt in your mouth heavenly. >I kept going back for more. >Thanks Terry. You are welcome only and up to the point that I get your summer roll recipe. Otherwise, I'm coming after you :-) Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner." -- Duncan Hines To reply, replace "spaminator" with "cox" |
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