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FareShare Gazette Recipes-- April 1999 - N's



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Napa Valley Chicken Wings
Nora's Spaghetti / Orangetti Squash

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                     *  Exported from  MasterCook  *
                        Napa Valley Chicken Wings
Recipe By     : LA Times California Cookbook (1990 Abrams)
Serving Size  : 16   Preparation Time :0:00
Categories    : Appetizers                       Poultry
                Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    chicken wings
     1/4  cup           cornstarch
   2      teaspoons     salt
     1/2  teaspoon      white pepper
   1      small         tomato -- peeled
                        and seeded -- thinly sliced
     1/2  medium        green bell pepper -- thinly sliced
     1/2  small         onion -- thinly sliced
                        and rings separated
                        -----WINE DRESSING-----
   1      cup           olive oil
   1      cup           tarragon white vinegar
     3/4  cup           dry white wine
   1      clove         garlic -- mashed
     1/2  teaspoon      dry mustard
     1/2  teaspoon      sugar
     1/2  teaspoon      basil -- crushed
     1/2  teaspoon      oregano -- crushed
     1/2  teaspoon      tarragon -- crushed
                        salt and black pepper -- optional
DISJOINT chicken wings, discarding bony tips. Push flesh to one 
end of bone on remaining parts. With sharp knife, remove smaller 
bone in wing portion containing 2 bones. Press fleshy ends of 
chicken pieces to flatten so they will stand upright. Dredge 
chicken in cornstarch mixed with salt and white pepper. Set aside 
to dry for 30 minutes.
Heat oil to depth of 1/2 inch in heavy skillet and fry chicken until 
golden brown and tender, about 7 minutes on each side. Drain on 
paper towels and freeze or refrigerate if not to be used at once. 
Combine tomato slices, green pepper, and onion slices with Wine 
Dressing and mix well. To serve, bring chicken wings to room 
temperature and arrange upright in Wine Dressing mixture in a 
shallow casserole.
Combine all; season with optional salt and pepper. 
Blend well, Makes 2 3/4 cups.
Source: "These messy but utterly delicious chicken wing appetizers 
were served at a special party at Napa Valley's Domaine Chandon 
winery restaurant."  From the files of the L.A. Times, Edited by 
Betsy Balsley. Posted on FareShare 4-99 by Pat Hanneman 
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                     *  Exported from  MasterCook  *
                   Nora's Spaghetti / Orangetti Squash
Recipe By     : Cooking with Nora by Nora Pouillon
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Volume 2-4, Apr.'99
                Side Dishes                      Squash
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        spaghetti squash
   1      cup           water
   2      teaspoons     olive oil
   1      tablespoon    chopped chives
                        OR mint -- or fresh  herb
                        salt and black pepper -- freshly ground
When available, Nora makes orangetti squash, an orange spaghetti 
squash with a rich yellow color.
1. OVEN: 400F degrees.
2. Cut squash in half lengthwise and scrap out seeds. Place the
squash cut-side-down, in a baking dish. Add water and bake about 45
minutes, or until you can easily insert the tip of a knife.
3. Remove squash from the oven and using a fork, scrap out stringy
pulp. It will separate into spaghetti-like strands. Cut squash into 
a serving bowl, season with olive oil, chives, or mint, and salt 
and pepper, to taste.
About 4 cups: 100 cals, 3.6g fat.
Notes: See page 40: Cooking with Nora, by Nora Pouillon 
(1996: Park Lane Press/Random House) ISBN 0517200104. 
Restaurant Nora, 2132 Florida Avenue, NW, Washington, DC. 
Posted on FareShare 4-99 by Pat Hanneman 
TIP: Partially cook a whole spaghetti squash, fork-pricked, in the
microwave on high until soft enough to cut and core. Rub with spice
or herb and finish cooking in the oven (350F) or on the grill. 
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