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Readers: Mrs. Warren Thompson of Monterey
dared me to relate a recipe she sent me that I find very interested.
When her nine-year-old granddaughter was living in Hawaii, her Japanese
teacher took several students to his parent’s taro patch to swim in the
irrigation ditches, where there were tiny eels. The teacher said his
family used to gather the eels, put them |
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in a pan with a block of tofu and gently
warm the pan until the eels burrowed into the
tofu. Then they would heat the tofu enough to bake the eels, and serve.
Around the world, I have found such fascinating culinary diversity. Take
for example a dish I encountered in Kunming, China. I’m sure you’ll be
wondering why they call it “Three squeaks mice.” First you need very
small, |
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hairless mice that have yet to open their
eyes. I’m talking small – the size of the end of your little finger. The
first squeak is when you pick it up with your chopsticks; the second
squeak is when you dip it in the chili-soy sauce and the third and final
squeak is when you pop it in your mouth. Let met know if you want the
recipe for the chili-soy sauce. |
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Q). I am learning about ancient
civilizations in school. Our teacher said that jars called amphorae,
found on the bottom of the Mediterranean Sea, were most often used for
transporting "garum" fish sauce by the ancient Romans. What is
garum
fish sauce?
Jerad M.
Carmel ValleyA). As with
modern Romans, sauces and marinades were an important part of ancient
Roman cuisine. The most popular was garum, a salty, aromatic fish-based
sauce. Like so many other Roman treasures, it was borrowed from the
ancient Greeks. The following recipe is from "A Taste of Ancient Rome."
Use fatty fish, such as sardines and a well-sealed container with a
26-35
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quart capacity. Add dried, aromatic herbs
possessing a strong flavor, such as dill, coriander, fennel, celery,
mint, oregano, and others, making a layer on the bottom of the
container; then put down a layer of fish (if small, leave them whole, if
large, use pieces) and over this, add a layer of salt, two fingers high.
Repeat these layers until the container is filled. Let it rest for seven
days in the sun. Then mix the sauce daily for 20 days. After that, it
becomes liquid. Folks, if you're up for making this sauce, I strongly
recommend that you go with the modern recipe: Cook a quart of grape
juice, reducing it to one-tenth its original volume. Dilute two
tablespoons of anchovy paste in the concentrated juice and mix in a
pinch of oregano. And then - let me know how it comes out. |
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Q). Enjoyed your tongue-in-cheek
suggestion for tenderizing abalone (under the wheels of your car), but
seriously, my nephew cleans wild abalone then
wraps it in a towel and gives it a whack and then bakes it with butter
and garlic - delicious! My question is, do you have a good and simple
recipe for meatless chili?
Thanks.
via e-mail
David Knight
Seaside, CAA). I’ve heard
of whacking the whole abalone before. You must however whack until the
whole foot is released and there is a slight tear in the meat. When I
say whack, I mean a real good one. Try a 2 x 4 or a tree limb. |
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Meatless Chili
Recipe:
Soak 12 dried ancho chiles (long red ones - not hot) in warm water or
boil for 3 to 4 minutes, remove the seeds and stem. Place the chiles in
a blender and reserve some of the water. Blend with just enough water to
make a thick paste. Set aside. Sauté 3 ears of fresh roasted corn off
the cob, 2 chopped onions, 6 chopped celery ribs, 10 garlic cloves, and
2 bunches of chopped cilantro. Have ready 6 cups of cooked or canned
beans (black or kidney). Sauté everything for 5 minutes using lard
(don’t be intimidated by the food police) or corn oil. Add the beans and
some vegetable stock only if more liquid is needed, you want it to be
thick. Next, add your chili paste. It should turn everything chili-red.
Add salt and pepper to taste, 3 tablespoons ground cumin, a bit of sugar
and cook for 30 minutes. To finish it off add 3 tablespoons brown sugar
and 3oz.of vinegar and that’s it. You could squash the beans a bit with
a potato masher to thicken it up and add some Pico de Gallo or Tabasco
to spice it up. |
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Q). I have gone through several
Italian cookbooks looking for an Alfredo sauce to no avail. I would
appreciate it if you would solve my dilemma. Thank you very much.
Tricia Atwood
via e-mailA). With all the
talk these days about cream and butter being so bad for you, I’m glad to
see that someone still craves this delicious, rich dish. I wonder how
long it will take people to realize that your body needs fat. It’s the
carbs that are the enemy, folks. That’s right - sugar, flour, and other
simple carbs are the true enemy. Enjoy this dish without any guilt; just
go easy on the pasta, ok?
Pasta Alfredo
Recipe
Serves 8 people
1lb. sweet butter
1qt. heavy cream
1/2 lb. grated parmesan
salt & pepper
nutmeg (freshly grated is the best)
1lb. dried pasta (fettuccini or linguini)
Have warmed plates ready |
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Add pasta to 4 quarts of salted, boiling
water. It will cook in 8 to 10 minutes. In a large frying pan add 1/2
quart of heavy cream and start reducing it. As it reduces, add chunks of
butter as the cream evaporates it will start getting thicker. Keep it on
low. At this point drain the pasta (saving some water - very important)
Add pasta to cream and butter. Now start stirring, add more cream and
butter it should be soupy because it dries out quickly.
When all the butter and cream has been
added, start adding the cheese and taste. When it tastes balanced (cream
to butter to cheese), check the salt. Finish with a shot of black pepper
and nutmeg (some folks use egg yolks to thicken it further). Plate it up
and garnish with leaves of fresh basil, more cheese, and fresh cracked
pepper. Remember, small portions buddy. |
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