Unicorn (Unicorn@Indenial.com)
Sat, 18 Sep 1999 03:00:08 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
I have been receiving about ten copies of this joke every day for the
past several weeks, so I am publishing it in the hope that my readers
will send me fresh material. Thanks to my friend and loyal reader
Barbara for being the first to submit the following groaner.
There are many stories related to the sinking of the "Titanic."
Some have just come to light due to the success of the recent
movie. For example, most people don't know that back in 1912
Hellman's mayonnaise was manufactured in England. The
"Titanic" was carrying 12,000 jars of the condiment scheduled
for delivery in Vera Cruz, Mexico which was to be the next port
of call for the great ship after New York City.
The Mexican people were eagerly awaiting delivery and were
disconsolate at the loss. So much so that they declared a
national day of mourning which they still observe today.
It is known, of course, as Sinko de Mayo.
:::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Today's vegetarian dish is a Mediterranean classic, equally at home at
a summer cookout or a winter dinner table.
Braised Artichokes Vinaigrette
4 to 6 large artichokes, trimmed
1/2 cup (125 ml) finely chopped onion
1/4 cup (60 ml) plus 1 cup (250 ml) white wine or water
6 Tbs (90 ml) plus 1/4 cup (60 ml) olive oil
Salt and freshly ground pepper to taste
3 cloves garlic, finely chopped
1 recipe vinaigrette sauce (see below)
Place the artichokes in a saucepan large and deep enough that they
stand upright and can be covered. Combine the onion, 1/4 cup (60 ml)
white wine or water, 6 tablespoons (90 ml) olive oil, salt, and pepper
in a small bowl, and spoon this mixture over the artichokes,
separating the leaves so that the mixture falls between them. Combine
the remaining wine (or water), olive oil, and garlic and pour into the
bottom of the pan. Cover tightly and cook over low heat for 45 to 60
minutes, adding more liquid if necessary, until the artichokes are
tender. Remove the artichokes from the broth and serve hot, cold, or
at room temperature. Serve with vinaigrette sauce in small bowls for
dipping. Serves 4 to 6.
Vinaigrette Sauce
1/3 cup (80 ml) red wine vinegar
2/3 cup (160 ml) extra virgin olive oil
1 Tbs (15 ml) finely chopped shallot
1 Tbs (15 ml) Dijon style mustard
Salt and freshly ground pepper to taste
Combine all ingredients in a small bowl and whisk until thoroughly
combined. Makes 1 cup.
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