A Trip Around the World Menu

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             FOOD FUNNY
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Thanks to "Hufferslam" for sharing this food funny with us:

My husband and I had gone to a restaurant with several friends. We were
directed to sit in a corner booth with circular seating. Dismayed by the
number of crumbs on the seat, we asked if it could be wiped off. The
young hostess sat down at one end of the booth's seat, slid around to
the other side, then sprang up with a smile. "Did I get it all?" she asked.

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             TODAY'S RECIPES
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The first stop in our "A Trip Around the World" menu is France, where
herbed mayonnaise is served with fresh raw vegetables. Try this recipe
next time you have a bunch of mouths to feed, whether at a cocktail
party or a summer back yard cook out.

French Vegetables with Green Mayonnaise

1/2 tsp (2 ml) dry mustard
1 tsp (5 ml) salt
1 large egg yolk
2 Tbs (30 ml) lemon juice
3/4 cup (180 ml) vegetable oil
1/4 cup (60 ml) extra virgin olive oil
2 Tbs (30 ml) finely chopped parsley
1 tsp (5 ml) finely chopped fresh chives
1 tsp (5 ml) finely chopped fresh tarragon
Fresh vegetables for dipping, such as mushrooms, cherry tomatoes, summer
squash, cauliflower and broccoli florets, green pepper slices, etc.

Note: This recipe calls for uncooked egg yolk. If salmonella
contamination is a concern in your area then it is best to skip this
recipe. You may make an approximation of it by adding lemon juice and
fresh herbs to a prepared mayonnaise.

Combine the mustard, salt, egg yolk, and lemon juice in a 1 quart (1 L)
mixing bowl. Add the oil a few drops at a time and beat with a wire
whisk until the mixture forms a thick emulsion. The remaining oil can be
added a teaspoon (5 ml) at a time while whisking constantly. Mix in the
chopped herbs and chill for at least one hour. If the emulsion separates
it may be reincorporated by whisking. Serve with fresh raw vegetables.
Serves approximately 8.

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We talk about being "as cool as a cucumber," and cucumbers are indeed
refreshing on hot summer days. What could be more refreshing than
cucumbers and sour cream? Serve this at your next outdoor event and your
guests will wish you had made a bigger batch.

Polish Cucumbers in Sour Cream

4 cucumbers, cut in quarters lengthwise, then cut into small wedges
1 cup (250 ml) sour cream
1 Tbs (15 ml) chopped fresh chives
2 Tbs (30 ml) chopped fresh parsley
Salt and freshly ground black pepper to taste

Combine all ingredients in a bowl and toss to combine.
Serves 4 to 6.

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Our "Trip Around the World" menu takes us to Italy today for this
classic dish. Traditional recipes for this risotto call for beef marrow,
but since that may not be available to all of my readers I have
eliminated it from this recipe.

Risotto alla Milanese

4 cups (1 L) beef broth
2 Tbs (30 ml) diced prosciutto
2 Tbs (30 ml) finely chopped shallots or yellow onion
5 Tbs (75 ml) butter
2 Tbs (30 ml) olive oil
2 cups (500 ml) raw arborio rice
1/2 tsp (2 ml) powdered or finely chopped saffron
Salt and freshly ground black pepper to taste
1/4 cup (60 ml) Parmesan cheese

Bring the broth to slow simmer. In a separate pot saute the prosciutto
and shallots in 3 Tbs (45 ml) of the butter and all of the oil. Add the
rice as soon as the shallots become translucent and stir until the rice
is well coated with the fat. Add about 1/2 cup (125 ml) of the broth and
stir frequently until most of the broth has been absorbed. Continue
adding the broth 1/2 cup (125 ml) at a time, stirring frequently, for 15
minutes. Add the saffron and continue adding broth as it becomes
absorbed, cooking an additional 5 minutes, or until the rice is cooked
'al dente', still firm to the tooth. Stir in the remaining 2 Tbs (30 ml)
butter and the Parmesan cheese, and serve immediately.
Serves 4 to 6.

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Today our "Trip Around the World" menu stops in Greece, where feta
cheese is not only used in salads. Here it provides a tangy counterpoint
to the shrimp and tomato sauce.

Greek Shrimp with Feta Cheese

2 lbs (1 Kg) shrimp, peeled and deveined
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) chopped onion
2 scallions, finely chopped (green and white parts)
2 cloves garlic, finely chopped
1 cup (250 ml) tomato puree or canned tomato sauce
1/2 cup (125 ml) dry white wine or water
1 Tbs (15 ml) butter
1/4 cup (60 ml) ouzo or brandy (optional)
1/2 tsp (2 ml) dried oregano (Greek if possible)
3 Tbs (45 ml) chopped fresh parsley
1/2 lb (250 g) feta cheese, cut into 1/2 inch (1 cm) cubes

Mix the shrimp with the lemon juice and let stand while preparing the
sauce. Heat the olive oil in a heavy skillet over moderate heat, and
saute the onion, scallions, and garlic for 3 minutes, until limp. Add
the tomato puree and wine and simmer for 15 minutes. In a separate pan,
melt the butter and saute the shrimp for 3 to 4 minutes. Add the ouzo or
brandy and ignite it carefully, shaking the pan gently until the flame
dies down. Add the oregano and parsley and toss to combine. Place the
shrimp in the bottom of a 2 quart (2 L) ovenproof dish, along with the
juices from the pan. Pour the tomato sauce over the shrimp, and top with
the feta cheese. Bake in a preheated 375F (190C) oven for 10 to 15
minutes, until hot and bubbly.
Serves 4 to 6.

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On to the Middle East for dessert in our "Trip Around the World" menu.
We in the US seem to overlook the humble orange at dessert time, but in
the Middle East and the Mediterranean they have relished it at the end
of meals for centuries.

Middle Eastern Orange Custard

1/2 cup (125 ml) brown sugar
1 Tbs (15 ml) hot water
2 oranges, peeled and sectioned, with membranes removed
6 eggs
3/4 cup (180 ml) white sugar
3 cups (750 ml) hot milk
1/2 tsp (2 ml) salt

Butter a 2 quart (2 L) baking dish and set aside. Combine the brown
sugar and the hot water in a sauce pan and cook over moderate heat for 2
minutes. Place the orange sections in the buttered baking dish and pour
the melted sugar over them. In another bowl, beat the eggs and white
sugar together until the sugar has dissolved. Gradually add the hot
milk, stirring constantly, and the salt. Pour this mixture over the
orange sections. Place the baking dish in a pan of water and bake in a
preheated 350F (180C) oven for 50 to 60 minutes, until a knife inserted
in the middle comes out clean. Allow to cool, and serve chilled or at
room temperature.
Serves 6 to 8.
Received on Wed Jan 9 18:51:00 2008