Unicorn (Unicorn@Indenial.com)
Tue, 26 Oct 1999 11:57:50 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a story of true food love from reader David Morris:
I've been married to my wife for 12 years and I've always been the
cook but the day after we were married things looked different. I
woke up to start my life as a married man and as I was sitting at the
breakfast table my wife asked me if I would like to have something to
eat and went on to suggest that she should make me an omelette. I
said "Sure honey, sounds great". So she goes into the kitchen and
gets out the eggs and milk and other ingredients, cracks the egg into
a bowl and proceeds to whisk vigorously. She pours the mixture in a
pan and then just stands there. After a while I saw smoke so I went
into the kitchen to find my new bride standing over a pan of burning,
congealing eggs, crying. Ever the astute husband I noticed that
something was wrong. When I asked her why she was crying she told me
that she didn't know how to make an omelette so I asked her why she
suggested it and she told me that she had watched her mother make
hundreds of omelettes and she thought she could figure it out. I took
the
pan from her and finished cooking that very burnt mess, then proceeded
to eat it. I loved every bite.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
The classic Caesar salad calls for a barely-cooked, or even raw egg.
If salmonella contamination is a concern in your area, then please
refer to the ingredient list for the proper amount of egg substitute
to use. This version is also streamlined in terms of preparation,
with the dressing being made ahead rather than being added to the
salad bowl one ingredient at a time, as in the classic preparation.
Caesar Salad
For the croutons:
3 cups (750 ml) French or Italian
bread, cut into 1/2 inch (1 cm) cubes
2 Tbs (30 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
Toss the bread cubes in the olive oil and season with salt and pepper.
Spread on a baking sheet and bake in a preheated 450F (230C) oven for
8 to 10 minutes, turning occasionally, until golden brown. Drain on
paper towels.
For the salad:
1 large clove garlic, peeled
1 large head romaine, washed and crisped
in the refrigerator
2 Tbs (30 ml) lemon juice
1 soft-boiled (1 minute) egg
OR 1/4 cup egg substitute
1 to 3 anchovy fillets (to taste), mashed
1/2 tsp (2 ml) Worcestershire sauce
1/3 cup extra-virgin olive oil
1/3 cup freshly grated Romano cheese
Cut the garlic clove in half and vigorously rub the inside of a wooden
salad bowl with it. Discard the garlic. Break the romaine into
bite-size pieces and add to the bowl. In a small bowl combine the
lemon juice, egg or egg substitute, anchovies, and Worcestershire
sauce and whisk to combine. Slowly add the olive oil, whisking
constantly, until the mixture is smooth and creamy. Add the Romano
cheese and toss with the romaine. Top with croutons and serve
immediately. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Wed Oct 27 1999 - 09:00:02 EDT