Unicorn (Unicorn@Indenial.com)
Tue, 21 Sep 1999 03:36:02 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here is the entire message I received from reader Tom O'Neill:
Hi Chef,
I've been a subscriber now for over a year, receiving the ezine in
Dublin, Ireland. I'm 27 and work for a Telecom company here. I
haven't seen any other Irish people contributing so here's my
contribution
There were these two peanuts walking along the street in a dangerous
neighbourhood. One was assaulted (peanut)......GROAN!
Yesterday, in the recipe for Chopped Egg Pate, I wrote "Chop the
hard-boiled eggs finely but do process in a food processor." Clearly,
what I should have written was "but do NOT process in a food
processor."
So there goes my nearly perfect record of not making mistakes. Or
rather, of not mentioning the ones I do make.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Mushrooms figure prominently in Russian cooking because of the dietary
restrictions during Lent and other holidays, when dairy products are
not consumed. As a result, mushrooms substitute for meat and cheese
in many dishes.
Russian Mushroom Soup
1 Tbs (15 ml) butter
1 onion, peeled and thinly sliced
1 lb (500 g) small mushrooms, rinsed and halved
1 lb (500 g) potatoes, peeled and cut into 1/2 inch (1 cm) dice
2 carrots, sliced
2 celery stalks (including greens), sliced
Salt and freshly ground pepper to taste
Sour cream and chopped fresh dill for garnish
Heat the butter in a large soup pot and saute the onions over moderate
until golden brown, about 8 to 10 minutes. Add the mushrooms,
potatoes, carrots, celery, and 6 cups (1.5 L) water to the pot. Bring
to a boil, reduce the heat, and simmer covered for 15 to 20 minutes,
until the vegetables are tender. Ladle into individual soup bowls and
garnish with a dollop of sour cream and sprinkle with chopped dill.
Serves 4 to 6.
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