Subject: Roquefort-Filled Mushrooms
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 01 2001 - 09:26:37 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's a true one from reader Jean Rose-Sampson:
My father was a very strict Victorian, Southern gentleman and was very
particular about the language we used. We were never allowed to say
someone had told a "lie." Instead, it was a "fib." He had a
particular dislike for the word "devil."
One Sunday my Mom was making deviled eggs for dinner. My oldest
brother and I had just come from the kitchen and I asked him what she
was making and he said "cuss eggs." Ever since that time, in our
family, that's what they have been called.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
You will notice that, beginning this week, I will only be delivering
five recipes per week rather than the seven you have received in the
past, and I will explain the reasons for this change in detail later
this week. Meanwhile, in selecting a theme for our first menu of the
new millennium, I could think of nothing more appropriate than a
collection of "20th Century American Classics."
When James Beard published "Hors d'Oeuvres and Canapes" in 1940,
eating mushrooms raw was almost unheard of in the United States. In
fact, fresh mushrooms were difficult to obtain in many parts of the
U.S. until well into the '60s, and this recipe is demonstrative of
the enormous impact Mr. Beard had on American tastes during the 20th
century.
James Beard's Roquefort-Filled Mushrooms
8 oz (250 g) Roquefort or other good quality bleu cheese
1/2 cup (125 ml) butter, softened
1 tsp (5 ml) dried mustard
24 medium mushroom caps
1/2 cup (125 ml) finely chopped green olives
Combine the cheese, butter, and mustard, mixing until smooth. Pipe or
spoon the cheese mixture into the mushroom caps and sprinkle with
chopped olives. Makes 24 to serve 6 to 8 as an hors d'oeuvre.
This archive was generated by hypermail 2b28 : Thu Feb 01 2001 - 00:00:01 EST