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FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for sharing this with us:
"Everybody's a pacifist between wars. It's like being a vegetarian
between meals."
- Columnist Colman McCarthy, The Washington Post
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TODAY'S RECIPE
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One of the gifts Santa left for my mother was the paperback edition of
Julia Child's "The Way to Cook," With such an extraordinary volume of
work to her credit, it is hard to describe this book as Julia's
masterpiece although it would easily qualify as such for any lesser
food writer. I'll tell you more about this wonderful cookbook over
the next few days, but first here is the week's menu:
Monday's Starter
Oysters Broiled in Garlic Butter
Tuesday's Soup or Salad
Provencal Garlic Soup
Wednesday's Side Dish
Stuffed Onions
Thursday's Entree
Calf's Liver in Mustard Sauce
Friday's Dessert
Cinnamon Toast Flan
As with many of the recipes in "The Way to Cook," Julia offers a
simple yet classic rendition of favorite French dishes with this
recipe
Oysters Broiled in Garlic Butter.
Adapted from "The Way to Cook" by Julia Child, available from
Amazon.com at
http://www.amazon.com/exec/obidos/tg/detail/-/0679747656/worldwiderecipes
18 oysters
6 Tbs (90 ml) butter
1 shallot, finely chopped
1 clove garlic, finely chopped
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste
2/3 cup (160 ml) fresh bread crumbs
3 Tbs (45 ml) chopped fresh parsley
Open the oysters, loosen the meat from the lower (curved) shell, and
leave it on the shell. Arrange the shells on a baking sheet, using a
thin bed of rock salt to stabilize them if desired. Heat the butter
in a saucepan over moderate heat and saute the shallot and garlic
until translucent, about 1 minute. Stir in the lemon juice, salt, and
pepper. Combine the bread crumbs and parsley and sprinkle over the
oysters. Drizzle the butter mixture over the bread crumbs and place
about 3 inches (8 cm) below a preheated broiler (grill) until the
bread crumbs begin to brown, about 2 minutes. Serve immediately.
Serves 4 to 6.
Received on Mon Jan 3 06:15:52 2005
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