heatand yes, even sausage ...
Scrub 2 potatoes and cook, covered, in small amount of water. Pare grapefruit, cut out sections and arrange on lettuce. Add French dressing. Chill
Set table. (For the woman who live alone! This is most civilized -- we must all do it.)
Sauté liver and onions.
Peel potato and reheat in butter.
Keep other potato for Friday (You will gash its top and cover it with shredded cheese, then pop it under the broiler to reheat -- it will accompany your pan fried perch.)
Only -- when have we made the radish roses?Preparation for Thursday.
1/4 pound beef liver, slicedWash liver and drain. Dip into crumbs; season. Fry liver slowly in bacon fat in preheated frying pan until browned on both sides. Add sliced onions and fry slowly until onions are tender.
2 Tablespoons cracker crumbs
1/4 teaspoon salt
3 Tablespoons bacon fat
2 small onions, sliced
"The manna of the children of Israel, the Bible says in Numbers 11:7-8, 'was as coriander seed .. . and the people went about and gathered it ....'
"Delicately perfumed and plentiful, coriander has served man since he first learned to season his foods. On early Egyptian papyruses one can read about it in hieroglyphics... ancient Greece also, one learns from Athenaeus, a scholar of the second and third centuries, liked coriander as a seasoning ....
"Today coriander is grown and used all over the world. The Chinese think it especially good in soups. One of the most common seasonings in Mexico, it is cooked in rice, lentil, and meat dishes. The Arab cuisine leans heavily on it ....
"How have we in America lost track of this mild, inexpensive way to give spirit to our foods?"How indeed? We have also in a way lost track of parsley, and as luck would have it not only does Sylvia Windle Humphrey tell us more about that herb too, but our soup recipe from this French Country Cooking finishes with a persillade, a combination, frequent in southern French cooking, of minced parsley, minced garlic, and olive oil. It makes a robust little miniature salad to be stirred by the spoonful into each bowl of soup at serving.
"When Parsley Pies were popular in England, in Good Queen Bess's time, then Britain really ruled the waves. None other than whole pastures of parsley were good enough for the horses of the Greek gods, who evidently knew the dietary secrets of keeping their steeds swift and spirited, for parsley is nature's own vitamin pill ...
"For thousands of years parsley has been nourishing man as well as horses. ... Parsley doubling as a flower, or mixed with flowers -- Homer is said to have been fond of a parsley-and-rose motif decorating his banquets -- has gone out of style, as have the parsley crowns such as Hercules wore after conquering the Nemean lion. But no one doubts that dainty bouquets of parsley make many a plain dish feel wanted."
10 cups waterFor the persillade:
1 pound leeks, trimmed, chopped, well washed
1 pound baking potatoes, peeled and diced
1/4 pound carrots, peeled and chopped
1/2 pound sweet apples, peeled, cored, chopped
1 Tablespoon salt
3 bay leaves
1 teaspoon coriander seeds
1/4 teaspoon whole black peppercorns
2 cups fresh parsleyCombine the water, leeks, potatoes, carrots, apples, salt and bay leaves in a large pot. Tie the coriander seeds and peppercorns in cheesecloth [or fold them into a coffee filter and staple it closed], and add to the pot. Bring to a boil. Cover and simmer until the vegetables are tender, stirring occasionally, about 45 minutes.
1/2 cup extra virgin olive oil
1 large garlic clove, minced
10 to 12 lemons, 6 to preserve, and the rest for their juiceYou will also need a 6 cup glass jar with a lid (although I got by with a 32 ounce ex-pickle jar).
2/3 cup kosher salt
1/4 cup olive oil
Within this liberal bubble, it is simply conventional wisdom that conservatives not only don’t care about those less fortunate but that we will even promote human suffering if it means higher profit margins and more cash in our pockets.True. You'll hear this wisdom tossed off happily, without thinking, by any number of people in any number of situations. I think they like to think of it as speaking truth to power.
From 1946 to 1960 at least thirteen cookbooks intended for men appeared in the United States, including Brick Gordon's 1947 The Groom Boils and Stews, Fletcher Pratt and Robeson Bailey's A Man and His Meals also published in 1947, Glenn Quilty's 1954 Food for Men, and Robert Loeb's Wolf in Chef's Clothing, first published in 1950 .... Morrison Wood collected recipes from his travels in a 1949 cookbook entitled With a Jug of Wine.Thirteen frankly masculine cookbooks in fourteen years of American publishing does not seem an oppressive number. Anyway, our Mr. Wood went on to write two more books, More Recipes with a Jug of Wine (1961) and Through Europe with a Jug of Wine (1962). This is the source we will use today.
After some time in Paris we motored through France down to the Riviera. The weather in France (and all over the northern hemisphere, according to the newspapers) was cold and stormy, so we rented a lovely apartment in St.-Jean-Cap-Ferrat, right on the Mediterranean. We remained there three months, making many trips to the interior of Mediterranean Provence. Next we set out for Italy, and quite thoroughly covered that wonderful country ....We're glad they did. And we don't mean to sound faintly derisive. The handful of readers who take the trouble nowadays to get an account at Amazon so that they can write unheralded cookbook reviews all rave about Morrison Wood. "Best cookbook I own, and I own 400," etc. This is significant because Woods' recipes are, -- not especially fussy, nor especially unfussy -- not especially quick or especially time-consuming -- not especially unusual or especially plain. What they are is somehow grown-up: they seem to breathe an experience of good food of all sorts and of many places. Naturally. The book is the result of travel. Whether you make the almost-street-food Mozzarella in Carrozza (fried cheese sandwiches) as Romans do, or Pan Am airlines' Tournedos Heloise (steak with foie gras, mushrooms, truffle, and artichoke bottoms -- "a masterpiece"), you will be making some very fine things that professionals placed before paying diners a half century ago, and that a sophisticate like Mr. Woods appreciated. That says a lot.
"Then Sir Ralph and the Duke chose weapons, and the Duke died of being run through the belly."
"Corisande -- called Ree by an eccentric aunt since childhood -- felt strangely upset and sad that morning."
1 and 1/2 ounces (a jigger) light rumShake with ice in a cocktail shaker, and strain into a cocktail glass.
1 ounce (2 Tablespoons) pineapple juice
1/2 ounce (1 Tablespoon) lemon juice
dashes lemon juiceShake well with ice in a cocktail shaker, strain into a cocktail glass.
1/4 ounce (1 and 1/2 teaspoons) cream
2 ounces (a jigger plus a Tablespoon) white rum
Ingredients: Coffee, cream, eggs, sugar, butter. Bruise five ounces of freshly roasted Mocha coffee, and add it to three-quarters of a pint of boiling cream; cover the saucepan, let it simmer for twenty minutes, then pass through a bit of fine muslin. In the meantime mix the yolks of ten eggs and two whole eggs with eight ounces of castor [superfine] sugar and a glass of cream; add the coffee cream to this and pass the whole through a fine sieve into a buttered mould. Steam in a bain-marie [double boiler] for rather more than an hour, but do not let the water boil; then put the cream on ice for about an hour, and before serving turn it out on a dish and pour some cream flavoured with stick vanilla round it.Way back, when we titled this post " 'What a goofy niche!' -- and other random thoughts," we said we would start with random thoughts. Now for the goofy niche. Would you believe I had to smile in glassy-eyed perplexity when a customer said just that to me, as he marveled at a new line of wines? They are called the Pairings Collection, and come from the ancient ("depuis 1725") French company Barton & Guestier. The charming labels tell you, I think, all you need to know about what foods might pair nicely with these five new wines. You might, for instance, try this below, to accompany lobster and shrimp.