Subject: Chicharos en Salsa de Almendras
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 31 2001 - 08:54:25 EST
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F O O D F U N N Y
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Here is a cute one from reader Isabel Dallas of Western Australia:
A man goes to the doctor with a strawberry growing out of his head.
The doctor looks at it and says "I'll give you some cream to put on
that."
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T O D A Y ' S R E C I P E
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This dish, with its use of almonds, demonstrates the influence of
Spanish cooking on Mexican cuisine. The sauce is also delicious on
green beans, and is frequently served with chicken, pork, and fish.
Chicharos en Salsa de Almendras (Peas in Almond Sauce)
2 - 3 cups (500 - 750 ml) fresh or frozen peas
2 Tbs (30 ml) olive oil
1 slice white bread
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup (125 ml) blanched almonds
1/2 tsp (2 ml) hot red pepper flakes, or to taste
1/2 tsp (2 ml) oregano
1 tomato, peeled, seeded, and coarsely chopped
1 1/2 cups (375 ml) chicken or vegetable stock
Salt and freshly ground pepper to taste
Steam or boil the peas until tender. Drain thoroughly and set aside.
Heat half the olive oil in a skillet over moderate heat and fry the
bread until golden on both sides. Remove and drain on paper towels.
Add the remaining oil to the skillet and saute the onion, garlic,
almonds, and pepper flakes until the almonds are golden and the onion
is tender but not brown. Meanwhile, combine the bread, oregano,
tomato, and 1/2 cup (125 ml) of the stock in an electric blender and
process until smooth. Add the bread mixture to the skillet along with
the remaining stock and simmer uncovered for 15 minutes. Stir in the
peas and cook 1 to 2 minutes, until the peas are heated through.
Serves 4 to 6.
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