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Q). Enjoy your column and recipes immensely. I am looking for a recipe I
made 40 years ago. It is a meringue-based peanut butter cookie, very
chewy. I have even tried the internet with no results. It is not
Italian, but you know a lot of things so maybe you can help. Thank you
for the great recipes. Judith Marvel, Salinas, CA,
Via e-mail
A). I found this one for you Judith. Let me know how close it is.
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Peanut Butter-Meringue Cookies
Recipe |
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2/3 cup sifted confectioner’s sugar |
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1/2 cup smooth peanut butter |
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Whites of 2 eggs, room temperature |
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1/2 cup chopped salted peanuts
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Beat egg whites until stiff peaks form then
set aside. In a mixing bowl, gradually add sifted confectioners' sugar
to peanut butter until mixed well. Fold in beaten egg whites. Cover
cookie sheets with brown paper,
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parchment paper, or silicone mats. Drop
batter by teaspoonfuls onto paper. Sprinkle each cookie with chopped
peanuts. Bake for 10 minutes at 375°; cool in pan then remove from
paper. Makes 2 dozen cookies. Q). Where can I
find a recipe to make bacalado? Which is codfish, yucca root, etc…?
A). Codfish? No problem – Yucca
root, are you going to use these together? Yucca, also called cassava or
manioc, is a low-protein starch similar to potatoes and yams usually
grown in areas where certain grains cannot grow and they pack a lot of
calories. Boil or roast, then mash and use as you would potatoes.
Now, let’s do codfish. If you live near some Portuguese folks,
they will have the best.The ones that you find in stores are usually
in small wooden boxes. It’s also available year round in Latin and
Caribbean markets. First, you must soak it in
fresh water for a |
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couple of days because it is salted. This is
an ancient way to preserve food. Once you have removed the salt (taste
it raw, it should have a little bit left), portion out 8 oz. per person
and cut into pieces leaving on the skin. I leave the bones in, you can
take them out. Dip into flour and fry gently in olive oil (medium) just
enough to form a crust. Remove – Next, in the same frying pan, sauté in
olive oil 1 small onion, 4 stalks of celery, 4 tablespoons drained
capers, a small pinch of saffron, some cured olives, 1/2 bunch of
chopped parsley and 2 fresh tomatoes (seeded and chopped). Lightly brown
everything for about 10 minutes. Add 1 cup of white wine and enough
water to barely cover the vegetables. Add the fish, cover and cook
gently just until the fish is done. Serve in a soup bowl with the broth.
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