USA - ST. LOUIS
Department of Cell Biology and Physiology
660 S. Euclid Ave.
Box 8228
St. Louis, MO 63110-1093

  
Phone:   314-362-7437
Lab:   314-362-7449
Fax:   314-362-7463















Travel



Travel Directory

GORP

Rough guides

Lonely Planet

Costa Rica

Peru

Africa



Recipes




PAELLA



This recipe is from an old Chen postdoc, I still haven’t mastered his skill but I continue to try…….

Ingredients:

  • 12-20 shrimp, peeled and deveined
  • 2 md. Tomatoes, chopped
  • 2 md. Onions, chopped
  • 2 2 sliced zucchini seeds (I use green)
  • olive oil
  • “picada” (grind all ingredients together) -7-12 gloves garlic,-½ c. fresh Italian parsley or cilantro, -7 almonds
  • 6-10 chicken thighs
  • 4-6 sausage, sliced (I like spicy)
  • 1 ½ quart chicken broth (or you can also use fresh fish stock)
  • 2 red peppers, sliced
  • 2 ½ c. Arborio rice
  • 1/3 c. cheap brandy or white wine
  • Paprika, salt and saffron
  • 4-6 lemons
  • 4-6 lemons
  • 1/2 teaspooon garam masala
  • 1 cup whipping cream (anything less is a waste of time!)
  • 1 tsp. tomato puree
  • -fresh cilantro leaves
  • 1 package paneer

Seafood of your choosing, I usually buy crab legs, mussels, clams, and scallops but you can do anything including crawdads and small lobster tails, which are quite yummy. If you buy mussels and clams be sure to put them in tepid water with about a teaspoon of corn meal so they will “spit out” any sand them may have. Add cumin seed, cardamom, cinnamon stick, bay leaves, cloves,
ginger, garlic, sliced tomato, and black pepper and sauté about 1 minute. Add chopped spinach and sauté, stirring until it begins to change color.

1. Keep broth simmering
2. Fry shrimp in oil and remove from pan
3. Cook sausage and remove from pan
4. Add onion and sauté for 5’, do not brown
5. Add tomatoes until soft
6. Add chicken
7. When chicken is brown add picada until fragrant
8. Add brandy or wine (can also use dry sherry here)
9. Add zucchini
10. Add rice for 1-2’ and then add about 1 c. broth and cook about 5’ stirring well
11. Add rest of broth (reserve about ½ c.)
12. When rice is nearly done add back sausage and push scallops and crab into rice.
At this point I usually put a tinfoil tent over everything. After about 10’ I add mussels
and clams (if doing lobster and/or crawdads you usually need to add these earlier).

13. Also add red pepper (just push the slices into the rice).
14. Grind saffron and add to remaining, warm broth and pour over the rice mixture.
15. Sprinkle entire dish with paprika, replace tinfoil.
16. Once clams and mussels open up, squeeze about 3 lemons over the top, replace tent and remove from heat allowing dish to sit for about 10’
17. Quarter remaining lemons and serve with dish for people to add to taste.
Notes: This dish expands almost exponentially, so whatever pan you think is big enough is not. Also, once you add the rice and the first cup of broth, the trick is to get the heat low enough to cook but not burn. You do NOT want to stir from this point on.

 





SAAG PANEER

 

Categories:  Vegetarian, Indian

------------------------------------------------------------------------

Ingredients:

  • 2 Tablespoon vegetable oil
  • 1 large onion, chopped
  • pinch of cumin seed
  • 2 cardamon seeds (I use green)
  • 1 stick of cinnamon
  • 2 or 3 bay leaves
  • 2 whole cloves
  • 1 teaspoon fresh ginger
  • 1 teaspoon. fresh garlic
  • 1 small fresh tomato, sliced
  • 1 teaspoon black pepper
  • 1/2 lbs. fresh spinach, chopped
  • 2 teaspoon salt (don\rquote t scimp too much here)
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon. ground coriander
  • 1/2 teaspooon garam masala
  • 1 cup whipping cream (anything less is a waste of time!)
  • 1 tsp. tomato puree
  • -fresh cilantro leaves
  • 1 package paneer

Heat oil in saucepan and sauté the onion until light brown. Add cumin seed, cardamom, cinnamon stick, bay leaves, cloves,
ginger, garlic, sliced tomato, and black pepper and sauté about 1 minute. Add chopped spinach and sauté, stirring until it begins to change color.

 Add salt, cumin, turmeric, coriander powder, and garam masala. Mix well. Add cream, tomato puree, cilantro, and paneer.

Cook well, stirring often so the cream is not burned. When cream boils, cook another 1-2 minutes over high heat while stirring. Enjoy!!




ALOO GOBI


Categories : Vegetarian,  Indian

------------------------------------------------------------------------

Ingredients:

  • 1 cauliflower
  • 4 potatoes
  • 1/4 c oil
  • 1 t cumin seeds
  • ginger, fresh, 1"
  • 3 garlic cloves
  • 3/4 ts Turmeric
  • 1 t Red Chili Powder
  • 3 Tomatoes
  • 1 t Garam Masala
  • 2 ts Coriander powder

Cut cauliflower into flowerets. Cube potatoes. Heat oil and saute cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes.

Bhoona, add turmeric and chili powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for about a minutes.

Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry.




CHOLE


Categories : Vegetarian,  Indian

------------------------------------------------------------------------

Ingredients:

  • 1 cn Chick Peas
  • 1 Onion
  • 1 t Ginger
  • 1 t Garlic
  • 1/2 cn Tomatoes
  • 1 t Cumin powder
  • 1/2 cn Tomatoes
  • 1 t Cumin powder
  • 1 t Coriander powder
  • 1 t Chili powder
  • 1/2 ts Tancom
  • 1 t Garam Masala
  • 1 bn Coriander Leaves

Saut‚ onions, add garlic and ginger. Fry for about 5 minutes. Add tomatoes, and continue frying. Add cumin, coriander and chili powders, and some salt.

Fry for another 5 minutes. Add chick peas, boil for a few minutes. Add garam masala, let mixture simmer. Separately, boil tamcon in water until it dissolves. Add this to main mixture.

Remove from stove. Serve garnished with coriander leaves and lemon slices.




NOT CINNABON BUT DARN CLOSE!!!


These are really yummy, but it is better not to think about how much butter is involved.  I find these particularly helpful at lab meetings?!?!?!!?!?!

INGREDIENTS

Dough

Amount

Measure 

Ingredient and Preparation Method

1/4                      

cup

Water (2 oz)

1                        

cup

Whole Milk (8 oz)

1/2                            

cup               

Butter, unsalted sweet cream, melted (0.25 lb, i.e. 1 stick)

1 1/4                             

ea

Egg, Large Grade AA,  well beaten

1                         

tsp

Vanilla Flavor (preferably alcohol free)

1/2                      

tsp

Salt (0.0075 lb)

1/2                      

cup

Sugar, preferably Superfine Granulated (0.224 lb)

 4 1/2                  

cup

Unbleached White Bread Flour (1 1/4 lb)

1                         

tbsp

Vital Wheat Gluten (0.021 lb)

1/4                      

oz

SAF Perfect Rise Gourmet Yeast (1 envelope, 7 g)

 
*      Remove a large egg from the refrigerator and permit it to reach room temperature. Gently melt the butter. Add the Water and Whole Milk.
*      The resulting liquid mixture should be permitted to cool so that it is between 75°F (24°C) and 85°F (30°C) before proceeding further.
*      Add the remaining ingredients, in the order listed above, to the bread machine and prepare using the dough setting. (Follow your bread machine instructions for dough preparation.).

 Filling

Amount

Measure 

Ingredient and Preparation Method

1                 

cup

Light Brown Sugar, firmly packed (0.4255 lb)

5

tbsp

Cinnamon, Korintie Grade AA (0.0745 lb)

1/2                            

cup               

Margarine (0.25 lb, i.e. 1 stick)

  1. In a small bowl, mix the brown sugar and cinnamon.
  2. The Stores use "Makara Cinnamon." However, Makara is just the marketing name for the actual cinnamon that is used. We've done a lot of research, and have concluded that Grade AA Korintje Cinnamon most closely matches the real Cinnabon flavor.
  3. After the dough cycle has completed, roll and stretch the dough out on a lightly floured surface into a 15" by 24"  (38 cm by 61 cm) rectangle.
  4. Mark off 1" along the 24" edge of the dough, closest to you. You will not spread any Margarine or Sugar-Cinnamon mixture on this edge. Spread the softened Margarine over the dough with a rubber spatula and then evenly distribute the  Sugar and Cinnamon mixture.   Be careful to leave your 1" edge clean. As a final step, use your rolling pin to lightly roll the Sugar and Cinnamon mixture.
  5. Starting at the far edge of the dough, roll it up tightly.   Begin at the far 24" edge and roll up the dough toward the 1" clean edge. The clean 1" edge is used to seal the finished roll. Trim the left and right ends of the roll. The result will be a 24" roll. Trim off the left and right ends of the roll so that you have a fulsh end at each end of the roll. Then mark the roll every 1 1/2 inches (3.8 cm).   Cut the roll into 1 1/2" long portions. This may be done with a knife, as they do at the Store. However we've found it easier to use dental floss. (We use cinnamon flavored dental floss just for dramatic effect!) Cut the roll by placing the thread under the roll at your mark, crisscross over and pull  it to cut. You should get 15 rolls.
  6. Line your baking pans with parchment paper. Place  5 rolls into 8"  square baking pans 1" apart.  (One roll in each corner, and one in the center.) Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.
  7. After rising, bake in a convection oven at 310°F for 15 minutes. If you are using a conventional oven, bake at 335°F for 20 minutes. The resulting rolls should be only lightly browned. We bake only one 8-inch square pan of Cinnabon rolls at a time to obtain uniform results.

Cream Cheese Frosting

 

Amount

Measure 

Ingredient and Preparation Method

4

Oz

Cream Cheese (0.25 lb)

1/2

cup

Margarine (0.25 lb, i.e. 1 stick)

1 3/4

cup

10x Powdered Sugar (1/2 lb)

1

tsp

Vanilla Flavor

1/8

tsp

Lemon Flavor

*      Transfer the finished frosting to a convenient covered container and refrigerate it. Once the rolls are finished baking, frost them while they're still very warm and serve them immediately.

Yum, yum!

 

 

STEWART LABS © 2007 | Contact