Subject: Puchero
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 24 2000 - 05:03:39 EDT
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F O O D F U N N Y
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This one from reader Ruth Lovett barely qualifies as a food funny,
which is fortunate because I got a kick out of it:
A man goes skydiving for the first time. After listening to the
instructor for what seems like days, he is ready to go. Excited, he
jumps out of the airplane. About five seconds later, he pulls the
ripcord. Nothing happens. He tries again. Still nothing. He starts
to panic, but remembers his back-up chute. He pulls that cord.
Nothing happens. He frantically begins pulling both cords, but to no
avail.
Suddenly, he looks down and he can't believe his eyes. Another man is
in the air with him, but this guy is going up! Just as the other guy
passes by, the skydiver - by this time scared out of his wits - yells,
"Hey, do you know anything about skydiving?"
The other guy yells back, "No! Do you know anything about gas
stoves?"
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T O D A Y ' S R E C I P E
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The French would call this dish "pot-au-feu," and in Mexico it is
brightened up with the addition of fruits.
Puchero
1 lb (450 g) beef stew meat, cut in 2-inch (5 cm) cubes
1 lb (450 g) lamb stew meat, cut in 2-inch (5 cm) cubes
1/2 lb (225 g) ham, diced
1 chicken, cut into serving pieces
1 large onion, sliced
3 cloves garlic, chopped
1 cup (250 ml) corn kernels
1 cup (250 ml) canned garbanzo beans, drained
3 - 4 medium carrots, sliced
3 - 4 turnips, peeled and sliced
3 - 4 zucchini or yellow squash, sliced
1 small cabbage, cut into wedges
1/2 lb (225 g) sweet potatoes, peeled and sliced
1/2 lb (225 g) white potatoes, peeled and sliced
Salt and freshly ground pepper to taste
1 Tbs (15 ml) vegetable oil
2 - 3 firm bananas, peeled
3 - 4 peaches, peeled and quartered
3 - 4 pears, peeled and quartered
Chopped coriander (cilantro leaves) and lime wedges for garnish
Combine all the meats in a large pot with enough water to cover. Add
the onion and garlic and bring to a boil over high heat. Reduce the
heat and simmer covered for 90 minutes. Add the corn, garbanzos,
carrots, turnips, zucchini, cabbage, sweet potatoes, white potatoes,
salt, and pepper. Simmer covered until the vegetables are tender, 20
to 30 minutes. Meanwhile, heat the vegetable oil in a skillet over
moderate heat and saute the bananas until golden brown. Combine the
peach and pear quarters in a saucepan with a little water and bring to
a boil over moderate heat. Simmer covered for 10 minutes. Arrange
the meats, vegetables, and fruits on a large platter. Strain the soup
and serve garnished with chopped cilantro and lime wedges as a first
course, followed by the meats, vegetables, and fruits. Serves 6 to 8.
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