Unicorn (Unicorn@Indenial.com)
Tue, 12 Jan 1999 11:40:12 -0500
Thanks to reader Joe Bilbao for the following food fable. I think it
is particularly appropriate as I reopen the Pen-Pal Forum to heirloom
recipes with this issue.
A new housewife was cooking dinner for the family and she wanted it to
be perfect. The main course was a fresh ham. While preparing the
ham, her kitchen helpers (mostly relatives) noticed that she cut off
the ends of the fresh ham. They were curious and inquired what her
reason was. She replied that that's the way her mother taught her and
she was also taught by her mother (grandma); something to do with a
better flavor. The relatives were still very curious and went to see
the grandmother who was also at the gathering. They asked her why she
cut off the both ends of the fresh ham. She gracefully replied, "I
had to, the pot was too small."
Now before you get on me about the "The Great Canned Soup
Controversy", let me state one more time for the record that I am not
opposed to using canned products (and yes, even canned soups) when
appropriate. Here is another example.
Mushroom Consomme
3-10+1/2 oz (298 g) cans of beef consomme,
OR
5 cups (1.24 L) degreased homemade beef stock
1 lb (500 g) mushrooms, wiped clean and sliced
2 Tbs (30 ml) lemon juice
1/4 cup (60 ml) Madeira, Marsala, or sherry (optional)
3 Tbs (45 ml) finely chopped fresh chives
Lemon slices for garnish
Dilute the canned consomme in a saucepan according to the directions
on the can. Combine a few tablespoons of the consomme, the mushrooms,
and the lemon juice in a saute pan and cook over moderate heat,
stirring frequently, until the mushrooms are limp. Add the mushrooms,
optional wine, and the chives to the consomme, and heat over moderate
heat until the soup is hot. Pour into individual serving bowls and
garnish with a slice of lemon. Serves 4 to 6.
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