Unicorn (Unicorn@Indenial.com)
Wed, 17 Mar 1999 07:15:23 -0500
Here's another one from our resident jokemeister, John O. Reynolds of
Grand Prairie, Texas.
Q. What do you call a cow that doesn't give milk?
A. An udder failure.
The traditional method of cooking vegetables in Greece is not for
dieters. Cooked in plenty of oil or butter, the vegetables are
simmered until all the liquids except the fat are absorbed, resulting
in a delicious, fat-laden dish. I have reduced the amount of oil in
this recipe, but it is still a primary source of flavor so please make
sure you use only the best olive oil.
Cauliflower Stifado
1/4 cup (60 ml) best quality olive oil
1 cup (250 ml) chopped onion
2-3 cloves garlic, finely chopped
1 Tbs (15 ml) tomato paste
2 cups (500 ml) water
1/2 cup (125 ml) red wine vinegar
1/2 tsp (2 ml) dried rosemary
1 bay (laurel) leaf
Salt and freshly ground black pepper to taste
1 large cauliflower, washed and broken into florets
Heat the oil in a pot over moderate heat and cook the onion until
lightly browned. Add the garlic and cook an additional 5 minutes.
Add the tomato paste, water, vinegar, rosemary, bay leaves, salt, and
pepper, and simmer covered over low heat for 30 minutes. Add the
cauliflower and stir to coat with the sauce. Simmer covered until all
the liquid has been absorbed and only the oil remains, about 30 to 40
minutes. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Wed Mar 17 1999 - 09:00:02 EST