Unicorn (Unicorn@Indenial.com)
Mon, 31 May 1999 13:49:53 -0400
:::::::::::::::::::::::: FOOD FUNNY ::::::::::::::::::::::::
The old World Wide Recipes Groan-O-Meter hasn't had a workout in a
while. This one from reader Butterfly Parvonae will see if it's still
working. Butterfly gives credit for this to one Ted Brett.
As we know, the French will eat almost anything. This may be the
reason they learned to make wine, but that's another question. A
young cook decided that the French would enjoy feasting on rabbits,
and he decided to raise rabbits in Paris and sell them to the
restaurants in the city. He searched all over Paris seeking a
suitable place to raise his rabbits. None could be found. Finally,
an old priest at the cathedral said he could have use of a small area
behind the rectory for his rabbits. He successfully raised a number
of rabbits and when he went about Paris selling them, a restaurateur
asked him where he got such plump, fresh rabbits. The young
entrepreneur answered proudly that he produced them himself. When
queried further about exactly where he raised them, he replied, "I
have a hutch back of Notre Dame."
:::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::
This week we kick off a week of "The Cooking of Spain." I have done
several Spanish recipes in the past because Spain is one of my
favorite places to be and to eat, but I have never done an entire
Spanish menu.
Tapas are little treats served in bars all over Spain. The name
supposedly derives from the habit of putting a slice of bread over
one's drink to keep flies out. Enterprising bar owners began dressing
up these lids (tapas) with pieces of cheese, ham, and other savories,
and the tradition grew until now tapas can include just about anything
that is good to eat. Here are a few to whet your appetite.
Aceitunas Mixtas (Mixed Olives, Spanish Style)
1 cup (250 ml) Spanish olive oil
2 sprigs fresh rosemary
3 cloves garlic, very finely minced
3 bay (laurel) leaves
1/2 tsp (2 ml) freshly ground black pepper
Pinch of red pepper flakes
2 cups (500 ml) brine-cured green olives
1 cup (250 ml) brine-cured black olives
1 cup (250 ml) oil-cured black olives
Combine all ingredients except the olives in a saucepan and bring to a
simmer over medium heat. Remove from the heat and allow to cool to
room temperature. Meanwhile, rinse the olives in warm water and dry
thoroughly with paper towels. Place the olives in a glass jar and
pour the oil over them. Keep covered in the refrigerator for up to
one week. Serve at room temperature. Makes about 4 cups (1 L).
Gambas al Ajillo (Garlic Shrimp)
1/2 cup (125 ml) Spanish olive oil
8 cloves of garlic, peeled
16 to 20 large shrimp, peeled and deveined
4 Tbs (60 ml) chopped fresh parsley
4 Tbs (60 ml) lemon juice
Salt and freshly ground black pepper to taste
Heat the oil in a saute pan over moderate heat. Add the whole cloves
of garlic and cook until golden. Add the shrimp and cook, turning
frequently, until firm and opaque. Add the remaining ingredients and
stir to combine. Bring to the table while still bubbling. Serves 4
to 6.
Here is a recipe reprinted from my November 17, 1998 edition:
Spanish Dates with Ham
24 small strips thinly sliced Prosciutto or other smoked ham
24 pitted dates
Wrap the ham around the dates and arrange on a serving platter. Makes
24 appetizers.
This archive was generated by hypermail 2.0b3 on Tue Jun 01 1999 - 00:00:03 EDT