Unicorn (Unicorn@Indenial.com)
Fri, 16 Apr 1999 13:05:19 -0400
Our intrepid correspondent Jim Vick in Verona, Italy says "This one is
a bit long, but I like it." Me too. Thanks Jim.
The great German actress Zelda had done everything but for one thing;
she'd never won an Academy Award. She was known for being terribly
temperamental and choosy about her parts, but was also known to soften
for the promise of the elusive award.
One day she was called by the great director, Meyer Schmidt, and asked
to review a new script he had. She read the script and immediately
rejected it. "Iss Nicht my type of script, Meyer, and I'll NOT do it."
"But HONEYKINS," he cried, "It's a WONDERFUL script."
"I didn't say it wasn't Vunderful or goot, but I'll not do it."
"But Sweetiekins, " Meyer continued, "with my direction and your
acting and name, it will make us MILLIONS."
"More Geldt I don't need. Ich do nicht like the script."
"But, DARLING, don't you see, with my connections, I can almost
GUARANTEE you an Academy Award with a good performance."
Zelda thought a moment then agreed and said:"Oh, I'd LUFF to be an
Oscar Veener, Meyer" (By Grieg Olson)
I made a mistake in yesterday's Crawfish Etouffee recipe, and the
corrected version appears below. Please discard yesterday's recipe,
which will produce a thick, gooey mess, and replace it with this one.
And please forgive your humble Chef for causing you this trouble.
Crawfish Etouffee
8 Tbs (120 ml, 100 g) butter
1/2 cup (125 ml) all-purpose flour
1 cup (250 ml) chopped onion
1 cup (250 ml) chopped green bell pepper
1 cup (250 ml) chopped celery
3 to 5 cloves garlic, minced
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
3 cups (750 ml) fish or chicken stock, or water
2 lbs (1 Kg) shelled crawfish tails or peeled shrimp
3 Tbs (45 ml) fresh lemon juice
1/2 cup (125 ml) chopped fresh parsley
1/2 cup (125 ml) chopped scallion (spring
onion) green part only
Cooked rice or fettuccine
Melt the butter in a large skillet over high heat and stir in the
flour. Cook over moderate heat for 10 to 15 minutes, stirring
frequently, until the mixture is a dark reddish brown. Add the
vegetables, salt, pepper, and cayenne, and cook uncovered an
additional 20 minutes over medium-low heat. Stir in the liquid and
bring to a boil. Add the crawfish tails or shrimp, lemon juice, and
parsley, and continue to cook uncovered for 5 minutes, stirring
frequently. Garnish with the chopped scallion and serve with cooked
rice or fettuccine. Serves 6 to 8.
If the truth be told, I'm not much of a dessert eater. I will usually
take a second helping of "meat and potatoes" and skip dessert, but
there are a few dishes for which I will make an exception. This is
one of them. This is actually my mother's recipe, and I have never
had a store-bought or restaurant pecan pie that can top it. You will
frequently see this served with whipped cream, but I prefer to eat
mine naked. The pie, that is, not me.
Pecan Pie
5 eggs
1/4 cup (60 ml) melted butter
2 tsp (10 ml) vanilla extract
1/2 cup (125 ml) brown sugar
1+1/2 cups (375 ml) white corn syrup
1 cup (250 ml) shelled pecans
1 9 inch (22 cm) pastry pie shell, unbaked
In a large mixing bowl, beat the eggs slightly. Add the butter
gradually, alternating with the vanilla, sugar, syrup, and pecans.
Mix until smooth and transparent, and pour into the pie shell. Bake
in a preheated 400F (200C) oven for 15 minutes, then lower the heat to
300F (150C) and bake an additional 40 minutes. Makes one 9 inch (22
cm) pie.
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