[Sca-cooks] New York Food (was Re: NY vs NE)

[Philip & Susan Troy]

Pixel, Goddess and Queen wrote:
> On Sat, 22 Sep 2001, Philip & Susan Troy wrote:

>>Caraway _and_ coarse salt, as for pretzels, ideally. I have a recipe
>>someplace.

> Waaaaah!
>
> Now you've gone and made me homesick for the Southern Tier. Hmph.
>
> Spiedies. Beef on weck. Weimer Late Harvest Riesling. Mmmmmm.
>
> Spiedie recipes, which I am going to have to try, from this year's
> Spiediefest and Balloon Rally:
>
> http://www.spiediefest.com/cooking.shtml
>
> Spiedies are a darn sight better than deep-fried cheese curds, which is
> apparently the official snack food of the MN State Fair.
>
> Adamantius, you really ought to find that beef on weck recipe. Really
> really. ;-)

You wouldn't believe what I went through to locate this... I'll feel
really dumb if it turns out this was available on the Web. I just ran an
OCR scan on a saved outgoing fax... originally on the Web, later
reposted to some UseNet newsgroup, later faxed by me to somebody or
other, which is the only record I seem to have on _this_ hard drive. Of
course, that was all easier than checking 437 old backup CD's.

Here goes... bear in mind I'm not from Buffalo, and can't really address
the authenticity issue, but the recipe makes good rolls for rib roast
sandwiches au jus with horseradish:

> I lived for about a year in Buffalo and especially enjoyed "Beef on
> Weck", the other specialty of the city. Hot roast beef au jus is
> served on Kummelweck rolls, often with prepared horseradish as a
> condiment. A Prodigy member kindly answered my posted request
> for the recipe several years ago. I admit that I haven't yet tried
> this recipe, but I will someday!
>
> KUMMELWECK ROLLS Source: Prodigy Food BB TIME: 01/29 7:32 PM
> FROM: MARILYN SULTAR (FJVS25A) SUBJECT: BUFF.SUPERBOWL
> PARTY -------------------------------------------
>
> 4 1/2-51/2 cups flour
> 2 tbsp sugar 2 tsp salt
> I pkg active dry yeast
> 3 tbsp margarine, softened
> 1-1/2 c hot tap water
> I egg white, room temperature
> water
> coarse salt (kosher salt)
> caraway seeds
>
> Mix thoroughly 1 1/3 CUP FLOUR, SUGAR, SALT and undissolved
> YEAST in a large bowl. Add MARGARINE and gradually add HOT
> WATER. Beat 2 minutes at medium speed of electric mixer.
> Scrape sides of bowl when necessary. Add EGG WHITE and I CUP
> more FLOUR. Beat on high speed 2 minutes longer. Stir in
> additional FLOUR, enough to make a soft dough. On a lightly
> floured board, knead dough until smooth and elastic, about 10
> minutes. Place in greased bowl, turning to grease the top. Cover
> bowl and let dough rise in a warm place free of drafts until
> double in bulk, about 45 minutes. Punch down dough; turn onto a floured
> board and knead gently for a minute or two. Break dough into 2"
> pieces; roll into balls.
>
> Leave balls of dough resting on floured board for 15 minutes.
> With a pastry brush, paint a small amount of melted butter on
> each roll. Use the handle of a wooden spoon to make an "x" on the
> top of each roll. Press each roll between your hands to flatten
> somewhat and place face down on a greased cookie sheet. Cover
> and let rise again until double, about 35 minutes. Combine coarse
> salt with caraway seed in small bowl, proportion according to
> taste. (In Buffalo the salt taste seems predominant--to me at
> least!) Rub with fingers to combine flavors. Turn rolls face up,
> brush with water and sprinkle with caraway seed/salt mixture. Bake on cookie sheet at 375 degrees for 30 minutes. Yields 1 1/2 doz. rolls.
>
> Updated: April 5, 1996 Comments or questions? Write to me at suemaster at interport.net... (NOTE: remove "master" from the address)
>
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The spiedie recipe I wrote for my son's school cookbook (spiedies being
exotic, foreign food in New York City ;  )    ) can wait for another day.



Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98