Subject: Garlic Cauliflower
From: Unicorn (unicorn@indenial.com)
Date: Wed May 03 2000 - 08:00:21 EDT
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F O O D F U N N Y
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Reader Patricia Strauss was the first of about a jillion people to
send me this food funny:
It was a really blustery night, so Mary Poppins decided she had better
check into a motel. At the desk she inquired about room service and
was handed a menu. "I'll have the cauliflower-cheese for supper
tonight, and I'll have two poached eggs for breakfast." Upon checking
out in the morning, she was asked how her room was, and was the food
to her liking. She replied that the cauliflower-cheese was great, but
the eggs weren't very good at all. The desk clerk asked her to put
her comments in writing for the management, and she did so. She
wrote, "Supercauliflowercheesebuteggswerequiteatrocious!"
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T O D A Y ' S R E C I P E
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The Spanish name for this dish translates as "cauliflower with garlic
mule driver style." My research has failed to reveal the source of
this colorful name, so I am hoping my Spanish readers will be able to
enlighten us. Meanwhile, this is a quick and easy way to dress up the
lowly cauliflower.
Garlic Cauliflower (Coliflor al Ajo Arriero)
1 cauliflower, separated into florets
6 Tbs (90 ml) olive oil
3 cloves garlic, finely chopped
1 Tbs (15 ml) paprika
1 Tbs (15 ml) red wine vinegar
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Boil the cauliflower in enough salted water to cover until tender,
about 15 minutes. Drain and place in a serving bowl. Heat the olive
oil in a small skillet over moderate heat and saute the chopped garlic
for 1 minute. Remove from the heat and add the remaining ingredients,
stirring to mix well. Pour over the cauliflower and serve
immediately. Serves 4 to 6.
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