Q). Regarding your (3/4/04) column on
instructions and recipes for salted mackerel, do you really let it cure
for 3-4 months in a warm area? It sounds a little scary to me, despite
the salt. Thanks in advance for any additional comments you might have.
Dan Renberg
Los AngelesA). I’m going to
refer you to by brother-in-law Jean. He’s the only guy I know who
qualifies as an expert on this one. Give him a call (831-372-26555).
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Old friend Pierre Ajoux came by with
his annual basket of big, beautiful California chestnuts – get out the
roaster Cheryle. Merci to Pierre and his lovely wife. Folks, roasted
chestnuts and red wine – one of the best natural pairings.
Q). Where can I find and buy powdered
wasabi in Marseille?
Via e-mail
A). Wasabi in Marseille? Is it
possible that you are putting me on? Are you writing me from |
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Marseille? If you really need some wasabi,
look for an Oriental food market, sushi bar or maybe you could locate a
kind hotel chef willing to share some with you. In Marseille, the
seafood capital of the Provence region of France, you should be more
interested in the world famous herbes de Provence. Or, a recipe for the
most famous seafood dish of Marseilles - bouillabaisse. If you run out
of luck with my suggestions, let me know and I’ll send you some. |
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More treats from New Zealand – meat pies. So
what’s a meat pie? They are these fantastic little pies made with a
terrific rich pastry and stuffed with an assortment of fillings that are
nice and rich with gravy such as steak, chicken, venison, mushrooms,
lamb kidneys, chicken curry. At the places we tried, they were brought
out every half-hour or so - fresh and hot. We tasted them for three days
straight and the girls certainly had their fill. On the last day we hit
the jackpot – Miles Better Pies in Te Anau (population 2500) near
Doubtful Sound. The Scottish have something similar called a pastie; the
Spanish have the empanada; in Russian it’s the piroshki; and I guess we
could include the Italian calzone. Want to try a savory chicken pie?
Send me an e-mail for an authentic recipe.
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Just in time for Christmas, I’ve got a new
and improved grill. It’s now bigger and nickel plated cast iron. This
new pan is being sold nationwide and soon will be available in my
office. It’s a beauty, is incredible to cook, will not rust, is
dishwasher safe and doesn’t need to be seasoned. Check it out on the web
at
www.olvidacookware.com. |
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Q). Regarding slippery jacks
(mushrooms), have I ever told you the best way to use them? I peel them
if I’m going to give them away because the pellicle may cause digestive
upset in some people. Be sure to wear rubber gloves or they’ll indelibly
stain your hands – that’s why they also make a great dye. DO NOT touch
your eyes to avoid major irritation from the pellicle. Slice them about
¼-inch thick and put in a dehydrator. Sometimes I sprinkle with garlic
salt and lemon pepper. Cooked fresh, they ought to be called slimy
jacks, but dehydrated, I find them better than Porcini. Very strong
aroma and flavor in sauces, soups, stews, etc. Even re-hydrated (I like
to use leftover coffee) they lose the sliminess. My East European
friends pick the buttons and pickle them but even then they are slimy.
I’m wondering if you think boiling them first might get rid of that?
Ani Frazier
Via e-mailA). Along with
the recent rains, the mushroom stories are pouring in. Ani is an old
friend who always |
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contributes great items. As you can tell,
she is an expert and the slippery jacks she refers
are among the most common shrooms found
around here. So it is also the mushroom most commonly brought to my
office for identification, because it is large, brown and looks pretty
edible. Ani knows a lot about processing them; I prefer to throw them
over the fence. Remember, folks – make sure you (or someone) knows what
you are picking or you just might die!
Q). I wanted to try to make last
week’s New Zealand recipe for the dessert called Pavlova, but it seems
complicated. Is there a simpler version?
Nicolette N.
Lake Oswego, Oregon
A). Yeah Nicky, I screwed this one
up myself – maybe you can do better. Pavlova is a meringue dessert named
after the ballet dancer, Anna Pavlova. When prepared properly, it is crispy on the outside but
light and fluffy inside. While both New Zealand and Australia claim the pavlova recipe as their own, the earliest known
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books containing the recipe were published
in New Zealand. Here’s an easier recipe for the pavlova, it really is tasty.
Pavlova Recipe
Serves 6
3 egg whites
3 T. cold water
1 cup castor sugar
1 t. vinegar
1 t. vanilla essence
3 t. cornflour
Preheat oven to 250
degrees. Using an electric mixer, beat egg whites until stiff. Add water
and beat again. Add sugar very gradually while still beating. Slow
beater and add vinegar, vanilla and cornflour. Line an oven tray with
baking paper. Draw a 22 cm circle on the baking paper. Spread the
pavlova to within 2 cm of the edge of the circle, keeping the shape as
round and even as possible. Smooth top surface over. Bake pavlova for 45
minutes, then leave to cool in the oven. Carefully lift pavlova onto a
serving plate. Decorate with whipped cream and fresh fruit.
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