Unicorn (Unicorn@Indenial.com)
Sat, 18 Sep 1999 03:05:04 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
A reader known to me only as "Sariann55" was the first of many to send
me this food funny:
Our supermarket had a sale on boneless chicken breasts, and
a woman I know intended to stock up. At the store, however,
she was disappointed to find only a few skimpy prepackaged
portions of the poultry, so she complained to the butcher.
"Don't worry, lady," he said. "I'll pack some more trays
and have them ready for you by the time you finish shopping."
Several aisles later, my friend heard the butcher's voice
boom over the public-address system: "Will the lady who
wanted bigger breasts please meet me at the back of the
store."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Our vegetarian theme continues with another Mediterranean classic.
Don't feel that you have to be limited by the vegetables specified in
the recipe. Virtually any fresh vegetable can be added to this hearty
meatless stew.
Ratatouille
1 large eggplant (aubergine) cut into 1 inch (2 cm) dice
1 lb (500 g) zucchini (courgettes) cut into
1/4 inch (5 mm) slices
1 Tbs (15 ml) salt
6 Tbs (90 ml) flour
1/2 cup (125 ml) olive oil (more if needed)
1 large onion, finely chopped
2 green bell peppers, seeded and cut into
1/2 inch (1 cm) strips
4 cloves garlic, finely chopped
2 lbs (1 Kg) tomatoes, seeded, cut into
1/2 inch (1 cm) dice
2 Tbs (30 ml) capers, chopped
Salt and freshly ground pepper to taste
1/2 cup (125 ml) chopped parsley
1/4 cup (60 ml) grated Parmesan cheese
3 Tbs (45 ml) chopped fresh basil
or 4 tsp (20 ml) dried
Place the eggplant and zucchini in a bowl, sprinkle with salt and toss
gently. Allow to stand for 30 minutes and drain off the liquid. Pat
dry with paper towels and toss in the flour to coat. Heat some of the
olive oil in a heavy skillet over moderate heat until very hot. Add
half the eggplant and zucchini and saute until golden. Transfer to a
bowl and repeat with the remaining eggplant and zucchini, adding more
oil as needed. Saute the onion, bell pepper, and garlic in the
remaining oil for about 3 minutes. Add the tomatoes, capers, salt,
and pepper, and cook an additional 5 minutes.
Place 1/3 of the tomato mixture in a heatproof 8 to 10 inch (20 to 25
cm) casserole and sprinkle with 1/3 of the parsley, cheese, and basil.
Top with half the eggplant mixture. Repeat, ending with a layer of
the tomato mixture topped with the herbs and cheese. Cover and simmer
gently over low heat for 30 to 45 minutes, until most of the liquid
has evaporated. Make sure that the heat is low and the dish does not
scorch. Serve hot, cold, or at room temperature. Serves 6 to 8.
This archive was generated by hypermail 2.0b3 on Sat Sep 18 1999 - 09:00:02 EDT