Unicorn (Unicorn@Indenial.com)
Sat, 12 Jun 1999 10:24:06 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
This food funny comes from Rosemary Zwick all the way down there in
Cape Town, South Africa. I love imported humor, although judging from
this example, they don't grow their jokes any funnier than we do right
here
in the good ole US of A.
One fine day, two good friends, Carrot and Banana went for a walk down
a busy highway. Unfortunately, they were struck by a car and rushed
to the nearest hospital by ambulance.
Their closest relatives were called, and when they arrived at the
emergency department, the doctor met with them. He told them, "Mr
Banana will probably be okay, but unfortunately Mr. Carrot will be a
vegetable for the rest of his life."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
The French make everything sound better than it really is. You could
call this dish Quiche aux Fruits de Mer (pronounced
'keesh-o-frweedmare' with that funny French 'r' sound that sounds like
you're choking on an oyster), which actually mean Egg Pie with Stuff
Found on the Beach. See, doesn't Quiche aux Fruits de Mer sound
better? Why don't we just call it...
Seafood Quiche
2 Tbs (30 ml) finely chopped shallots or onion
3 Tbs (45 ml) butter
1 cup (250 ml) cooked, fresh or canned, shrimp,
lobster, or crab, or combination of these
Salt and freshly ground black pepper to taste
2 Tbs (30 ml) sherry or dry white vermouth (optional)
3 eggs
1 cup (250 ml) cream or milk
1 8 inch (20 cm) pastry shell
1/4 cup (60 ml) grated Swiss or Gruyere cheese
Cook the shallots in the butter over moderate heat until they are
tender but not browned. Add the seafood and continue cooking for 2
minutes, stirring frequently. Add the salt, pepper, and wine, and
cook for an additional minute. Remove from the heat and allow to cool
a little. Beat the eggs and the cream together in a bowl and add the
seafood mixture, stirring to combine well. Pour this mixture into the
pastry shell and sprinkle the cheese on top. Bake in a preheated 375F
(190C) for 25 to 30 minutes, until the quiche is puffed and brown.
Serves 4 to 6.
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