My Birthday Dinner

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             FOOD FUNNY
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Here's an interesting bit of logic from Rosemary Zwick:
 
Why do vegetarians make a big deal about eating hamburgers? Beef is
really nothing but plants run through a food processor called a cow.
It's just another way to get your vegetables.

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             TODAY'S RECIPES
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Fried Squid

Vegetable oil for deep frying
4 lbs (1800 g) small squid, cleaned and cut into 1/2 inch (1 cm) thick rings
Salt and freshly ground black pepper to taste
1 cup (250 ml) flour
3 lemons, cut lengthwise into wedges

In a heavy 10 to 12 inch (25 to 30 cm) skillet, heat 1 to 2 inches (2 to
5 cm) of oil until hot but not smoking, or until it reaches a
temperature of 375F (190C) on a deep-frying thermometer. Wash the squid
under cold running water and pat them completely dry with paper towels.
Sprinkle the squid liberally with salt and pepper. Pour the flour into a
shallow bowl (a pie plate is perfect) and drop the squid into the flour,
a small handful at a time. Toss to coat thoroughly and shake the squid
in a small sieve held over the flour to remove the excess. Drop the
squid into the hot oil (CAREFULLY) and fry for about 2 minutes, until
they turn a light golden brown. As each batch is done, transfer them
with a slotted spoon to a baking sheet covered with two or three layers
of paper towels, and keep warm in a preheated 200F (90C) oven while you
fry the remaining batches. Mound the squid on a heated platter and
garnish with the lemon wedges.
Serves 6 to 8 as an appetizer, 4 to 6 as a main dish.

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Cream of Sorrel Soup

2 cups (500 ml) (packed) sorrel leaves*, stems removed
4 cups (1 L) chicken stock, fresh or canned
2 cups heavy cream, milk, or fat-free milk
Salt and freshly ground black pepper to taste

*Watercress, spinach, or escarole may be substituted

Bring the chicken stock to a boil in a 2 quart (2 L) stainless steel or
enameled pot. Add the sorrel leaves and boil for 2 to 3 minutes, until
the sorrel changes color. Remove from the heat and allow to cool a
little. Puree the soup in an electric blender and pour through a fine
sieve to remove any pieces of stem. Add the cream or milk, stirring to
combine. Serve the soup hot or cold. Adjust the seasoning with salt and
pepper after it reaches the temperature you are going to serve it.
Serves 4 to 6.

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Today's recipe is really more of a procedure than a recipe, so I have
not given any quantities. Choose the vegetables according to what is
good, fresh, and available in your area, and according to the tastes of
your family. Base the amounts on the appetites of your eaters. Here is a
simple and elegant vegetable dish that I will have with "My Birthday
Dinner", but you can serve it on much less momentous occasions.

Oven Roasted Vegetables

Fresh, good quality root vegetables, such as potatoes, carrots, turnips, rutabagas (Swedes), beets, parsnips, sweet potatoes, and fennel
Several whole cloves of garlic
Olive oil
Salt and freshly ground black pepper to taste
Sprigs of fresh rosemary and/or thyme (or herb of your choice)

I prefer to leave the peel on the potatoes and carrots, but you may peel
them if you prefer. Peel the turnips, rutabagas, beets, parsnips, and
sweet potatoes. The garlic cloves may be peeled or unpeeled. Cut the
vegetables into large pieces of approximately the same size, so that
they will all cook at the same rate. Place them in a single layer on a
baking sheet or in a baking pan and drizzle them with the olive oil and
sprinkle with liberal amounts of salt and pepper. Toss the vegetables to
coat them on all sides. If you use beets, place them in a separate
container so as not to color the rest of the vegetables. Add the sprigs
of fresh herbs and bake in a 350F (180C) oven for 45 minutes to an hour,
turning the vegetables occasionally, until they are fork-tender and lightly browned.

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Here is the main course of "My Birthday Dinner."

Lamb Kebabs

2 pounds (900 g) boneless leg of lamb, trimmed of excess fat and cut into 1 1/2 inch (4 cm) cubes
1 tsp (5 ml) ground cumin
1/2 tsp (2 ml) turmeric
2 tsp (10 ml) salt
1/4 cup (60 ml) unflavored yogurt
1/4 cup (60 ml) finely chopped onions
2 Tbs (30 ml) finely chopped fresh coriander (cilantro)
2 Tbs (30 ml) scraped, finely chopped fresh ginger root
1 tsp (5 ml) finely chopped garlic
2 Tbs (30 ml) garam masala (see below) or commercial curry powder

Place the lamb in a deep bowl and sprinkle it with cumin, turmeric and
salt, turning the cubes about with a spoon to coat them evenly. Add the
yogurt, onions, coriander, ginger and garlic, and toss the ingredients
together until thoroughly blended. Marinate the lamb (covered loosely
with foil) at room temperature for at least 2 hours or in the
refrigerator for 4 to 6 hours. Light a layer of coals in a charcoal
broiler and let them burn until white ash appears on the surface, or
preheat the broiler of your kitchen stove to the highest possible point.
Remove the lamb from the marinade and string it on 3 or 4 long skewers,
pressing the cubes tightly together. If you plan to broil the lamb in
the stove, suspend the skewers side by side across the length or width
of a large baking pan, preferable lined with an open-meshed racked upon
which the bottom of the meat can rest. Broil about 3 inches (8 cm) from
the heat, turning the skewers occasionally, for 10 to 20 minutes, or
until the lamb is brown and is done to your taste. To serve, slide the
lamb off the skewers with a knife, mound it attractively on a heated
platter, and sprinkle it with garam masala.
Serves 4.

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Garam Masala

5 three inch (8 cm) pieces cinnamon stick
1 cup (250 ml) whole cardamom pods, preferably green cardamom
1/2 cup (125 ml) whole cloves
1/2 cup (125 ml) whole cumin seeds
1/4 cup (60 ml) whole coriander seeds
1/2 cup (125 ml) whole black peppercorns

Preheat the oven to 200F (90C). Spread the cinnamon, cardamom, cloves,
cumin, coriander and peppercorns in one layer in a large shallow
roasting pan. Roast on the bottom shelf of the oven for 30 minutes,
stirring and turning the mixture two or three times with a large spoon.
Do not let the spices brown. Break open the cardamom pods between your
fingers or place them one at a time on a flat surface and press down on
the pod with the ball of your thumb to snap it open. Pull the pod away
from the seeds inside and discard it. Set the seeds aside. Place the
roasted cinnamon sticks between the two layers of a folded linen towel
and pound them with a rolling pin or a kitchen mallet until they are
finely crushed. Combine the cardamom seeds, crushed cinnamon, cloves,
cumin seeds, coriander seeds and peppercorns in a small pan or bowl and
stir them together until they are well mixed. Grind the spices a cup or
so at a time by pouring them into the jar of an electric blender and
blending at high speed for 2 or 3 minutes, until they are completely
pulverized and become a smooth powder. If the machine clogs and stops,
turn it off, stir the spices once or twice, then continue blending. As
each cupful of spices is ground, transfer it to a jar or bottle with a
tightly fitting lid. Garam masala may be stored at room temperature in
an airtight container, and will retain its full flavor for 5 or 6 months.

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Floating Island with Raspberry Coulis

Approximately 1 Tbs (15 ml) butter and 2 Tbs (30 ml) sugar
1 2/3 cups (375 ml) egg whites (about 12) at room temperature
1/2 tsp (2 ml) cream of tartar and a pinch of salt
1 1/2 cups (350 ml) sugar
Fresh raspberries for garnish (optional)
Custard Sauce (see below)
Raspberry Coulis (see below)

Coat the inside of a straight-sided 4 to 5 quart (4 to 5 L) baking dish
liberally with butter and dust with sugar. Start beating the egg whites
at a moderately slow speed until they are foamy. Beat in the cream of
tartar and salt and gradually increase speed to fast. When the egg
whites form soft peaks, sprinkle in the sugar (decreasing speed if
necessary) by 4-spoonful dollops until all is added, then beat at high
speed for several minutes until egg whites form stiff shining peaks.
Beat in the vanilla and scoop the meringue into the prepared baking
dish, which should be almost filled (but do not worry if dish is only
three-quarters full - it makes no difference). Immediately set the dish
in the middle of a preheated 250F (120C) oven and bake 35 to 40 minutes,
or until the meringue has risen 2 to 3 inches (5 to 8 cm) and a skewer
plunged down to the bottom of the dish comes out clean. Remove from oven
and set at room temperature for 30 minutes to cool; it will sink down
and will eventually shrink from the sides of the dish. When cool, cover
and refrigerate. (This may be baked several hours or even one or two
days in advance and kept refrigerated.) To serve, run a thin knife
around the edge of the dish to detach the meringue, then push the whole
meringue gently with a rubber spatula to make sure the bottom is not
sticking. Turn a large, 1 to 2 inch (5 to 10 cm) deep serving dish or
bowl over the baking dish and turn both of them over rapidly, giving a
slap or a jerk to dislodge the meringue onto the serving dish if
necessary. Pour the custard sauce around the meringue, and garnish the
top of the meringue with the optional fresh raspberries. Serve the
raspberry coulis in a separate serving dish, for the diners to add at the table.
Serves 6 to 8.

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Custard Sauce
(Note: This should be the consistency of thick cream, not set firm like
a custard. It may also be made up to two days in advance and kept refrigerated)

6 egg yolks
2/3 cup (160 ml) sugar
1 1/2 cups (375 ml) milk, heated to boil
1 1/2 Tbs (20 ml) pure vanilla extract
3 Tbs (45 ml) dark rum (optional)

Gradually beat the sugar into the egg yolks and continue beating until
mixture is pale yellow and forms the ribbon. By dribbles beat in the
boiling milk. Set over moderately low heat and stir slowly with a wooden
spoon, reaching all over bottom of pan and watching carefully as mixture
slowly thickens: at first bubbles will appear on surface, and as they
begin to disappear custard is about to thicken; a wisp of steam rising
from the surface is another indication. Stir more rapidly, and as soon
as custard lies in a creamy layer on the back of the spoon, it is done.
Immediately remove from heat, stirring vigorously to cool. Beat the
optional rum and the vanilla extract. Chill in the refrigerator until ready to serve.
Makes about 3 cups (750 ml).

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Raspberry Coulis

1 package (10 oz, 280 g) frozen raspberries packed in heavy syrup, thawed, juices reserved
1 Tbs (15 ml) lemon juice

Puree the raspberries and the lemon juice in a food processor or
electric blender. Press through a fine strainer. Chill in the refrigerator until ready to serve.
Makes about 1 cup (250 ml).
Received on Wed Jan 2 21:27:16 2008