Subject: Stuffed Cucumber Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Nov 20 2001 - 07:15:07 EST
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F O O D F U N N Y
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Reader Judy Carter knows that the only thing better than a true food
funny is a true food funny featuring a dog:
Many years ago I lived with a gorgeous boxer, named Rogue. Yes, he
was a dog. Not a brindle, not a "dribbler", just a lovely fawn
colored animal with a black muzzle. Spoiled? Well, no, unless you
think my going to the butcher for what I needed, and then cooked his
food means I spoiled him! He was my great protector, as I was still
single at the time. He could easily put his paws on my shoulders, and
I'm 5'8" tall. Anyone knocking at the door got a big surprise. Rogue
would enthusiastically leap to the door, and the person on the other
side only saw this huge dog face looking rather mean, and boxers can
be very intimidating to the uninitiated. They never saw that runt of
a tail wagging as fast as it could! Friendliest dog you'd want to
meet!
Rogue was a very well behaved and well disciplined animal - dog
training, and all. He was not allowed in the kitchen, and he would
sit at the entry and never come in. This was not being mean, there
was good reason to train him this way! Well, there was the day that I
was making several batches of Swedish meatballs for a party. The
meatballs were on trays on the kitchen table. The first batch was
done, and as I turned for the second batch... you got it - one large
tongue and one big mouth scarfed down the entire platter of raw
meatballs! Was I angry? Oh, yes. Was he contrite? Oh, no! But the
love affair went on!
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T O D A Y ' S R E C I P E
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The stuffed cucumber in this recipe gives the impression that the cook
labored for hours to make this elegant dish, but it is quicker and
easier than it appears.
Stuffed Cucumber Soup (Gaeng Chud Thang Kwa Sod Sai)
6 cups (1.5 L) chicken stock
1 tsp (5 ml) grated or finely chopped lime zest
1 tsp (5 ml) fresh ginger, finely chopped
1/2 lb (225 g) ground pork
1/2 small onion, finely chopped
2 -3 cloves garlic, finely chopped
2 Tbs (30 ml) Thai fish sauce* (optional)
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
3 - 4 small cucumbers
Chopped cilantro (coriander leaves) and/or finely chopped
scallion (spring onion) for garnish
* Available in finer supermarkets and Asian specialty shops
Combine the chicken stock, lime zest, and ginger in a pot and simmer
over moderate heat. Meanwhile, combine the pork, onion, garlic, fish
sauce, sugar, salt, and pepper and process in a food processor to make
a thick paste. Partially peel the cucumbers and cut off the ends.
Cut the cucumbers into 3/4-inch (2 cm) lengths and remove the seeds
using the tip of a paring knife, forming hollow rings. Stuff the pork
mixture into the cucumbers and gently place in the simmering broth.
Simmer (do not boil) 10 minutes. Garnish with cilantro and/or
scallion. Serves 4 to 6.
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