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FareShare Gazette Recipes -- March 1999 - E's



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Easter Wheat Pie
Eggs Jeannette

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                     *  Exported from  MasterCook  *
                             Easter Wheat Pie
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies                             Desserts
                Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          flour -- sifted
     1/2  cup           sugar
   1      pinch         salt
     1/4  cup           butter
   3                    egg yolks
   1      tablespoon    milk
   1      can           wheat
     1/4  cup           milk -- scalded
     1/4  teaspoon      salt
     1/4  cup           citron -- diced, optional
     1/4                orange peel -- diced
   1 1/2  cups          ricotta cheese
   1      cup           sugar
   6                    eggs -- separated
   1      teaspoon      orange water
   1      teaspoon      vanilla
   2      tablespoons   confectioner's sugar
Mix flour, salt and sugar. Cut in butter evenly through flour mixture. 
Stir  in egg yolks, one at a time. Work until dough is manageable. Add 
milk. Turn  dough onto a lightly floured board and knead until smooth. 
Form into a ball and chill for 30 minutes. Divide the ball in half, roll 
on lightly floured  board to about 1/8 inch thick (large enough to line a 
deep 10 inch pie plate).
Butter pie plate and line with pastry, leaving 1/2 inch overhang. Roll out
other piece of dough and cut into 3/4 inch strips for lattice topping.
For the filling:
In the scalded milk, mix wheat, salt and sugar. Boil for 5 minutes. Remove
from heat, add citron and orange peel; set aside. To prepare filling, beat
ricotta and sugar, then add egg yolks, vanilla and orange water, blend well.
Stir in prepared wheat and fold in beaten egg whites. Pour into pie shell.
Arrange lattice topping over filling, flute the edge. Bake in preheated 350
degree oven for 1 hour or until firm in center. Let cool in oven with door
open. Refrigerate. To serve dust with confectioners sugar.
NOTES: 1.  Wheat can be purchased by the ounce in our supermarkets as well 
as Italian specialty stores. For this recipe, use 2 1/2 ounces or 1/2 cup. 
Simmer wheat with 1 cup water and the peeled rind of one orange about 35 
minutes until it resembles cooked barley. Drain and use in above recipe.
NOTES: 2.  When I have been in a hurry or bogged down with holiday 
cooking, I have made a lazy man's version of this pie. I have used 
Pillsbury pie crusts; the type that are folded and sold near the dairy 
case. No one seemed to notice the difference.
Also, I did not buy the orange water which I knew I would not use. I used a
tablespoon of orange juice or concentrate in place of the orange water.
Submitted to FareShare by Gracie Adams -
Formatted in MasterCook by Art Guyer
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                              EGGS JEANNETTE
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Eggs                             Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    hard-cooked eggs -- halved
     1/4  cup           minced parsley
   2                    garlic cloves -- minced
     1/4  cup           heavy cream
     1/2  teaspoon      salt
     1/4  teaspoon      freshly ground white pepper
   1      tablespoon    red wine vinegar
   1      teaspoon      Dijon-style mustard
     1/2  cup           vegetable oil
   2      tablespoons   unsalted butter
1.  Remove the yolks from the egg halves and place in a medium bowl. Using
a fork, mash the yolks until smooth.  Add the parsley, garlic, cream, salt
and pepper; mix to a paste.  Fill each egg half with the paste, smooth to 
level with the top.
2.  Add the vinegar and mustard to any mixture remaining in the bowl and 
eat with a wire whisk until combined.  Gradually begin to whisk in the oil, 
drop by drop, until the emulsion thickens.  Continue to beat in the 
remaining oil in a thin stream.  The sauce will have the consistency of a 
light mayonnaise.
Set aside.
3.  In a large heavy skillet, heat the butter.  When sizzling, add the 
stuffed eggs, flat side down, and saute over moderate heat until lightly 
browned, 2 to 3 minutes.  Turn and cook for another 2 to 3 minutes until 
lightly browned.
4.  To serve, arrange on a platter and coat with the sauce.  
ACAGordon requested a recipe for deviled eggs with a sauce.  A few years
ago, I studied with Jaques Pepin and he shared this recipe which is his  
mother Jeannette's creation.  It may not be what ACAGordon is looking for, 
however, he will not be disappointed with this recipe.  It is a favorite 
of mine.  This recipe was featured in the 1983 issue of Food and Wine. 
Submitted to FareShare by Chef Alice -
Formatted in MasterCook by Art Guyer
                   - - - - - - - - - - - - - - - - - - 
NOTES : (Serves 6 to 8)


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