Subject: A Holiday Feast
From: Unicorn (unicorn@indenial.com)
Date: Thu Dec 26 2002 - 09:11:35 EST
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FOOD FUNNY
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Thanks to Harriet St. Amant for this and all the other contributions
she has made to this little ezine over the years:
'Twas the month after Christmas and all through the house,
Nothing would fit me, not even a blouse.
The cookies I'd nibbled, the eggnog I'd tasted,
At the holiday parties had gone to my waist.
When I got on the scales there arose such a number!
When I walked to the store (less a walk than a lumber),
I'd remember the marvelous meals I'd prepared;
The gravies and sauces, and beef nicely rared.
The wine and the rum balls, the bread and the cheese,
And the way I'd never said, "No, thank you, please."
As I dressed myself in my husband's old shirt,
And prepared once again to do battle with dirt.
I said to myself (as I only can),
"You can spend a winter disguised as a man!"
So, away with the last of the sour cream dip,
Get rid of the fruit cake, every cracker and chip.
Every last bit of food that I like must be banished
'Til all the additional ounces have vanished.
I won't have a cookie, not even a lick.
I'll want only to chew on a long celery stick.
I won't have hot biscuits, or corn bread, or pie,
I'll munch on a carrot and quietly cry.
I'm hungry, I'm lonesome, and life is a bore --
But isn't that what January is for?
Unable to giggle, no longer a riot.
Happy New Year to all, and to all a good diet.
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TODAY'S RECIPE
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I have already published both of these recipes from the holiday feast
my mother prepared last week, but my readers asked for them, and who
am I to deny you? The chipotle mashed potatoes were featured in
August of 2001, and the endive and walnut salad was one of the first
recipes I published, way back in April of 1998. Here they are as they
originally appeared:
I love mashed potatoes and I like spicy foods, so I knew this would be
a favorite of mine even before I tried it for the first time. You can
make your own mashed potatoes, or you can buy the prepared mashed
potatoes that are widely available (be sure to read the label and buy
the ones that contain only potatoes). Chipotle peppers are smoked
Jalapeno peppers and are available canned in adobo sauce in the ethnic
section of most supermarkets. They can be very spicy, so add them a
little at a time, tasting before adding more.
Chipotle Mashed Potatoes
2 lbs (900 g) potatoes, peeled, boiled, and mashed
6 Tbs (90 ml) butter
1/4 cup (60 ml) heavy cream (or more to taste)
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1/4 tsp (1 ml) ground cumin
1 canned chipotle pepper (or to taste), finely chopped
Salt and freshly ground pepper to taste
Combine the mashed potatoes, 4 tablespoons (60 ml) of the butter, and
cream in a mixing bowl and stir to combine. Melt the remaining butter
in a skillet and saute the onion, pepper, and cumin until the onion is
tender but not brown, about 5 minutes. Stir the onion mixture into
the potatoes. Add the chipotle pepper, salt, and pepper, and taste to
adjust the seasoning. Spoon the mixture into a buttered casserole and
bake in a preheated 375F (190C) oven for 20 minutes. Serves 4 to 6.
[Note from the Chef: In preparing the following dish, which has been a
family favorite for many years, my mother discovered that she didn't
have any walnut oil. She substituted a few drops of olive oil infused
with white truffles, and the result was even better than the original.]
I discovered this dish way back in 1980 at the famous Ma Maison
restaurant in Los Angeles. The chef at the time was Wolfgang Puck who
went on to super-celebrity as chef/owner of Spago's, as well as many
other world-class eateries. It is elegant, simple, and an absolutely
magical combination of tastes and aromas. The exact proportions of
this recipe are not important - use your own judgment in determining
exact quantities.
Endive and Walnut Salad
12 to 16 walnut halves, coarsely chopped
2 to 3 Belgian endives (chicory, witloof),
cut crosswise into 1/2-inch (1 cm) pieces
2 to 4 Tbs walnut oil
Salt and freshly ground pepper to taste
Heat the walnuts in a saute pan over medium heat for 1 or 2 minutes,
just until they are warm and aromatic. Combine the endive, walnut
oil, salt, and pepper in a bowl and toss to coat the endive with the
oil. Go easy on the salt and pepper, as they tend to mask the flavor
of the walnut oil. Place on individual salad plates, and sprinkle the
chopped walnuts on top. Serves 4 to 6.
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