Indian Pineapple Chutney &
North African Harissa

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            FOOD FUNNY
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Here's another good one from Rosemary Zwick:

A young man called his mother and announced excitedly that he had just
met the woman of his dreams. Now what should he do? His mother had an
idea: "Why don't you send her flowers, and on the card invite her to
your apartment for a home-cooked meal?"

He thought this was a great strategy, and a week later, the woman came
to dinner. His mother called the next day to see how things had gone.

"I was totally humiliated," he moaned. "She insisted on washing the
dishes."

"What's wrong with that?" asked his mother. "I think it's a wonderful gesture."

"We hadn't started eating yet."

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            TODAY'S RECIPES
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This sweet/spicy/salty condiment not only goes great with Indian
curries and such, but it also offers an appealing contrast in flavors
with Mexican and Tex-Mex cuisine.

Indian Pineapple Chutney

1 ripe pineapple, peeled, cored, and chopped into small pieces
2-4 hot chiles such as jalapeños,
seeded if desired and finely chopped, or cayenne pepper to taste
2 Tbs (30 ml) sugar
1/4 tsp (1 ml) ground cinnamon
A pinch of ground cloves
Salt to taste

Combine all the ingredients in a small non-reactive saucepan
and bring to a simmer, stirring frequently, over moderate heat.
Cook uncovered, stirring often, for 15 minutes. Serve war, chilled,
or at room temperature. Makes about 2 1/2 cups (625 ml).

This fiery blend of hot chiles and spices is not only used as
a table condiment, but it is often an ingredient in dishes as well.
Many consider this the most essential component of cooking in
Tunisia, Morocco, and Algeria, and every cook has their own
special variation on this basic theme. Add this paste to couscous
and pasta dishes, add some to roast or grilled meats, seafood,
and poultry, and use it to spice up soups and stews. It also makes
a wonderful rub for any grilled meat or vegetable.

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North African Harissa

3-6 cloves garlic, finely chopped
1 cup (250 ml) hot red pepper flakes
3 Tbs (45 ml) paprika
1 Tbs (15 ml) ground caraway seeds
1 Tbs (15 ml) ground coriander seeds
1 tsp (5 ml) ground cumin
1 Tbs (15 ml) water
6 Tbs (90 ml) olive oil

Combine the spices, water, and half the olive oil in an electric blender
or food processor and process until a thick paste is formed, adding a
little more water if necessary. Transfer to a glass jar and top with the
remaining olive oil. Will keep tightly sealed and refrigerated for up to
6 months. Makes about 1 cup (250 ml).
Received on Wed Mar 28 07:11:46 2007