Subject: Hearts of Palm with Tomatoes and Onions
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 04 2001 - 06:38:54 EDT
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F O O D F U N N Y
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Reader Laura Paul tells us this is a true food funny:
One year at Thanksgiving my mom went to my sister's house for the
traditional feast. Knowing how gullible my sister was, mom decided to
play a trick. She told my sister that she needed something from the
store and sent her for it. While she was gone, my mom took the turkey
out of the oven, unstuffed it, restuffed it with a Cornish game hen,
put stuffing back over the top of it, and put it back in the oven.
When it came time for dinner, my sister pulled the turkey out of the
oven and proceeded to remove the stuffing. When her serving spoon hit
something, she reached in and pulled out this little bird. With a
look of total shock on her face, my mother exclaimed, "Patricia, you
killed a pregnant bird!" At the reality of this horrifying news, my
sister started to cry. It took my mother two hours to convince her
that turkeys lay eggs.
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T O D A Y ' S R E C I P E
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It's hard for me to picture a Brazilian meal without hearts of palm in
some form; they appear in soups, salads, gratins, and fritters. They
are a little pricey, but canned hearts of palm are available in
virtually
every supermarket in the US.
Hearts of Palm with Tomatoes and Onions (Palmito com Tomates e Cebola)
2 Tbs (30 ml) butter or margarine
2 -3 cloves garlic, finely chopped
1 large onion, thinly sliced
2 - 3 large tomatoes, chopped
1 15-oz (425 g) can hearts of palm, drained and sliced
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chopped fresh parsley
2 Tbs (30 ml) fresh lime juice
Heat the butter in a skillet over moderate heat and saute the garlic
and onion until lightly browned, about 10 minutes. Add the tomatoes,
hearts of palm, salt, and pepper, and saute just until warmed through,
3 to 4 minutes. Sprinkle with parsley and lime juice. Serves 4 to 6.
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