Subject: Spiced Peanuts
From: Unicorn (unicorn@indenial.com)
Date: Mon Sep 22 2003 - 07:20:49 EDT
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FOOD FUNNY
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Thanks to reader Jan Durban of Cambridge, Ontario for this cute one:
My wife and I were browsing in a crafts store when I noticed a display
of country-style musical instruments. After looking over the flutes,
dulcimers and recorders, I picked up a shiny, one-stringed instrument
I took to be a mouth harp. I put it to my lips and, much to the
amusement of other shoppers, twanged a few notes on it. After
watching from a distance, my wife came up and whispered in my ear, "I
hate to tell you this, honey, but you're trying to play a cheese slicer."
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TODAY'S RECIPE
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Apropos of my little "All About... Spices" essay, this week's menu is
another "Favorite Ingredients" theme. Can you guess what the favorite
ingredient is this time?
Monday's Starter
Spiced Peanuts
Tuesday's Soup or Salad
Spiced Tomato Soup
Wednesday's Side Dish
Spiced Rice
Thursday's Entree
Spiced Lamb Shanks
Friday's Dessert
Spiced Layer Cake
One of the beautiful things about cooking with spices is that you
frequently come across unexpected flavor combinations. This
appetizer/snack food is an excellent example:
Spiced Peanuts
8 oz (225 g) roasted peanuts (not dry roasted)
2 Tbs (30 ml) peanut oil
1 Tbs (15 ml) finely chopped fresh ginger
1 Tbs (15 ml) finely chopped garlic
1/2 tsp (2 ml) ground coriander seed
1/4 tsp (1 ml) cayenne pepper, or to taste (optional)
Salt to taste
Combine all the ingredients in a non-stick skillet over moderate heat
and fry, stirring and shaking the skillet frequently, until the
peanuts are fragrant and lightly toasted, about 5 minutes. Cool to
room temperature and store in an airtight container. Makes about 1
cup (250 ml).
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