Subject: Peas with Mushrooms
From: Unicorn (unicorn@indenial.com)
Date: Wed Feb 28 2001 - 09:32:35 EST
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F O O D F U N N Y
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Reader Diane Ward writes:
Dear Chef, and Nifty Nell,
A while ago, when I answered one of the requests in the ezine asking
about using capers, I told her the family story about them. She
suggested I send it on to you.
Way back, when I was 4 years old, my mother had the privilege of being
invited to the White House for luncheon with Mrs. Bess Truman. I was
allowed to attend too, and had lunch in a separate dining room with
the other children.
The chef apparently knew little of the likes and dislikes of children.
He served us a lovely chicken salad. It was scooped into a peach half
(sitting atop lettuce leaves) that had cottage cheese in it. Here is
the story of my fall from grace:
The chicken salad had capers in it. I was appalled by those tiny
greenish-brown things in my food, and was sure the chef hadn't
properly cleaned the chicken. I made sure all the children stopped
eating immediately, convinced we would all get terribly sick. When
the waitress asked why we weren't eating, I informed her we didn't
want chicken poop in our lunch. Nothing she said would change our
minds. After talking to a "higher authority," she ordered tuna salad
sandwiches for us, and we were happy.
I later found out she had gone to the "big" dining room and consulted
with Mrs. Truman, identifying me as the ring leader. Mrs. Truman
laughed heartily, but my poor mother was mortified. Now we all use
capers in our chicken salad and call it "Truman Salad."
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T O D A Y ' S R E C I P E
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Nothing could be more basic than a dish of peas and mushrooms, but
Irma Rombauer just couldn't publish a recipe without adding her own
unique flourish. Here is her version of an old standard.
All recipes this week are adapted from "The Joy of Cooking," by Irma
S. Rombauer, Simon and Schuster Inc., 1931, which is available in
facsimile edition from Amazon.com at:
http://www.amazon.com/exec/obidos/ASIN/0684833581/worldwiderecipes
Peas with Mushrooms
3 Tbs (45 ml) butter
1 clove garlic, finely chopped
1 lb (450 g) mushrooms, sliced
2 tsp (10 ml) all-purpose flour
1/2 cup (125 ml) milk
1 lb (450 ml) frozen peas, cooked and drained,
or canned peas, drained
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish (optional)
Melt the butter in a large skillet over moderate heat and cook the
garlic for 2 minutes. Add the mushrooms and cook, stirring
frequently, for 3 to 4 minutes. Stir in the flour and cook an
additional 2 minutes.. Stir in the milk and bring to a boil. Add the
peas, season with salt and pepper, and cook until the peas are heated
through. Serve garnished with chopped parsley if desired. Serves 4
to 6.
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