Subject: Escalivada
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 10 2001 - 06:42:47 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
Reader Suzanne Hettenvan in the Netherlands knows that I like nothing
better than genuine imported food funnies. Here are several she sent
in:
You are a lousy cook if....
Your family automatically heads for the table every time they hear a
fire siren.
Anyone has ever broken a tooth eating your homemade yogurt.
Your kids know what "peas porridge in a pot nine days old" tastes
like.
Your son goes outside to make mud pies, the rest of the family grabs
forks and follows him.
Your kids' favorite drink is Alka-Seltzer.
You have to buy 25 pounds of dog food twice a week for your toy poodle
.
Your kids got even with the neighborhood bully by inviting him over
for dinner.
Your kids got suspended from school for trying to smuggle toxic waste
in their lunch bags.
Your husband refers to the smoke detector as the oven timer.
No matter what you do to it the gravy still turns bright purple.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Grilled vegetables are all the rage these days, with fine dining
establishments treating them as a gastronomic novelty. The Spanish
have been grilling vegetables for centuries, as this Catalan dish
demonstrates.
Escalivada (Grilled Vegetables)
1 eggplant (aubergine), about 1 lb (450 g)
2 red bell peppers (capsicum), seeded
2 green bell peppers, seeded
2 tomatoes
1 onion, peeled
1/4 cup (60 ml) extra virgin olive oil
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste
Prick the eggplant several times with the tines of a fork. Place the
vegetables on a baking sheet and grill under a preheated broiler,
turning frequently. Remove the tomatoes once the skins have split,
but grill the remaining vegetables until fairly charred on all sides.
Remove and cover with a cloth until cool, reserving the accumulated
liquid. Remove and discard the skins of the eggplant, pepper, and
tomatoes. Tear the eggplant and peppers into strips, and cut the
tomatoes and onion into wedges. Combine the vegetables and the
reserved liquid in a bowl. Add the olive oil, lemon juice, salt, and
pepper, and toss gently. Serve immediately or allow the vegetables to
marinate for several hours. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Thu Feb 01 2001 - 00:00:01 EST