Subject: Pureed Lima Beans
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 08 2000 - 03:38:26 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Toni Richey for today's food funny. I decided to
publish her entire letter because she said some nice things about my
little ezine.
Dear Chef,
I'm not sure this qualifies as a "food" joke, but it certainly made me
smile. It comes from Grin du Jour. Your ezine is - simply stated -
the BEST. Thanks for your humor, your recipes, and the opportunity to
put people with a common passion - cooking fine food - together.
The funny: A man who had been dating a girl for several years took her
to a Japanese restaurant. After looking over the menu a while he
asked her, "How would you like your rice - fried or boiled?"
She looked him straight in the eye and said, "Thrown."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I think I can honestly say that there is nothing you could do to lima
beans that would make me not want to eat them. This recipe elevates
them to heights they rarely see, and is a perfect side dish for our
"Elegant Dinner for Two."
Pureed Lima Beans
2 cups (500 ml) cooked lima beans
2 Tbs (30 ml) olive oil
Salt and freshly ground pepper to taste
A grating of nutmeg
Chopped fresh parsley for garnish.
Combine the lima beans, olive oil, salt, pepper, and nutmeg in an
electric food processor or food mill and process until smooth. Reheat
in a small saucepan over low heat prior to serving if necessary.
Garnish with chopped parsley. Serves 2.
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