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Einstein said, "Imagination is more important than knowledge."
Who am I to argue ?
Not Moi France Germany London Paris The Riveria and Morroco
Cooking Capers Pod Newsletter Volume II. Number 1. August 1998 https://members.tripod.com/~TofuMuffin TofuMuffin Hello Gourmets and Connoisseurs, I am TofuMuffin, the new Cooking Capers Poderator. I have a couple of ideas about what we might do as a cooking community and look forward to your suggestions. I am willing to post all contributions in the newsletter. I guess recipes is a good place to begin. From there we may like to answer online questions submitted to me or you. I was even thinking I would use this newsletter to update everyone about all the activities I have planned for the Tripod Cooking Capers Pod, such as, Cooking Capers Pod chats and a monthly theme like summertime food or Iced Tea at the pool. Well, here goes. Volume II. Number 1. Supplement to follow. First, did you clean your room? Second, I am not a chef or anything like that, although I love to cook and experiment. I have a couple of cookbooks and a pile of recipes in a very organized heap ( and a few I just let the dog have). Yes, I do look up real, real, real big words, like Epicurean, to find out what they mean and I even have some friends (well, one) that I can find about things like daikon, marinating, vinaigrettes, base pastes, sautés, julienne, chateaubriand, sauvignon blanc, bronzing, tortillas, panang curry, fish sauce, cilantro, and garlic. Third, this looks like a shopping list. Forth, I think red wine with meats and white with fish and fowl, although I never know what to do when they put two or three bottles on the table and the colors look so good. Fifth, there is this chat thing that I can open up, and it looks really, really, really cool. I am thinking the chat will be for Cooking Capers Pod stuff, so I hope to see you there. Can we try Wednesdays at 8:30 EDT? I will try for a weekly chat. I hope that time and day is okay. Just check the chat schedule or let me know what may be a better time for you. Sixth, I ramble occasionally and I will stop with the really, really, really, business, except when really, really, really, necessary. Seventh, I will select best of Tripod Cooking Capers Pod every other week. I haven't found any rules about what I think is Best Of Pod, however, I will keep the awards in the kitchen. If you have think that you have a really, really, really, great cooking page, just let me know. I will be checking all the pages regularly and will find your page eventually. In the mean time, if you have a great page, I am looking for summertime stuff right now, let me know. Eighth, let's have fun. Ninth, I visited those people at Tripod a while back. They seem real, real, real, cool and I think we should convince them that the Tripod Cooking Capers Pod is the BEST POD! Well, let's try. Best Wishes Apricot dreams and Kiwi fantasies TofuMuffin https://members.tripod.com/~TofuMuffin If you are wondering why you have received this email? It might be a mistake, although the real reason for this newsletter being delivered to you is your membership in the Tripod Cooking Capers Pod. I hope you enjoy the monthly newsletter and I look forward to your participation in the Cooking Capers Pod.
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Cooking Capers Pod Newsletter Volume II. Number 1. (supplement) August 1998 https://members.tripod.com/~TofuMuffin TofuMuffin Thank you for all the wonderful comments relative to my first Cooking Capers Pod Newsletter (#29). I will use your input in future Newsletters and try to improve the Newsletter based upon those comments. In fact, I have posted the comments @ https://members.tripod.com/~TofuMuffin/flames.html. In this supplement to the Cooking Capers Pod Newsletter I have included a recipe and an idea for your summertime enjoyment. I think it will work well for your picnics or Labor Day celebrations. As for the rest of the world, let me know about your national holidays and I can post your recipes and holiday celebrations in the Cooking Capers Pod Newsletter or we can discuss them in a Pod chat. (Ohhhh, a topic idea ! ) SummerTime Snack Celery Stalks, 8 oz. cream cheese, 2 to 4 oz. blue cheese Mix the cheeses and spread into the celery stalks I usually cut the celery stalks into 2 to 3 inch pieces and arrange them on a serving platter with baby carrots, broccoli, cauliflower, and sliced green and red peppers. You can also add finely chopped chive, scallion, or red pepper to the cheese mix for a little added color. Peanut Butter, without the cheese, is great too. Chat Update The August 12th Cooking Capers Chat was a great success. We even went over our allocated time slot (don't worry, I had special permission). Next Cooking Capers Chat will be Wednesday the 26th of August at 8:30 p.m. EDT. Check the Tripod Chat Schedule @ https://www.tripod.com/planet/chat/ Newsletter Schedule (Update) The Cooking Capers Newsletter will be sent to everyone who has signed up to receive it. The Cooking Capers Newsletter is distributed monthly. The mailing list is maintained by Tripod ( I do not have a list of recipients ). If you do not wish to receive the Cooking Capers Newsletter, use the link below to cancel your subscription. If you do not have your Tripod Member Name and / or Password, send me the Tripod Member Name or Email address you Registered with Tripod with. I will try to remove you from the list. If you don't have any of that information, I may not be able to help? Go to http://help.tripod.com. You can also block the sender for this Newsletter. Apricot Dreams and Kiwi Fantasies !!!! TofuMuffin @ Cooking Capers https://members.tripod.com/~TofuMuffin
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Cooking Capers Pod Newsletter Volume II. Number 2. September 1998 https://members.tripod.com/~TofuMuffin TofuMuffin Hello Gourmets and Connoisseurs, Like eight slices of pizza with everything, I am back. Thanks again for all your wonderful comments about my second Cooking Capers Pod Newsletter (#30). I posted them again @ https://members.tripod.com/~TofuMuffin/flames.html This month I have a couple of great recipes for you to enjoy. Before everyone packs up the barbecues, I thought a grilling is in order. And, because Fall is just about to drop, I have this sweet potato pancake recipe and sweet potato cookie recipe that I saw on TV a couple of weeks ago. It was the greatest time. Garlic and Lemon Grilled Tuna Steaks Steak Marinade 3 cloves of garlic , minced 1/4 cup of lemon juice, no seeds sprinkle of salt and pepper ( less than a 1/4 teaspoon ) Steak Sauce 5 to 6 cloves of garlic , sliced 1/4 cup lemon juice 1 to 2 shallots, sliced ( the green part is good too ) 3 tablespoons of olive oil ( I use extra virgin ) 4 to 6 Tuna Steaks Mix the marinade and dip the tuna steaks. Marinade for about an hour or so in a refrigerator. Turn the steaks a couple of times during the process. Cook the sauce by heating everything in a pan for a few minutes. Just get the garlic a bit brown and the shallots slightly soft. Cook the steaks. Make sure the grill is hot ( clean too ). This takes maybe 3 to 5 minutes on each side. Tuna steaks are done when they are white all the way through. Don't over cook them. This will work for 4 to 6 tuna steaks. For added pleasure , I recommend grilled vegetables with the fish. Try summer squash, zucchini squash, and red and green peppers. Yellow peppers work good too. Just add a bit of butter or olive oil , lemon , a sprinkle of garlic, salt and pepper. These vegetables take about the same amount of time to cook as the fish steaks depending on how hard you like it. Sweet Potato Pancakes This recipe is not exactly from the TV show. I forget what the show was called and I did not write the recipe down. However, this is what I remember, and it works great. Oh yeah, that TV show has a web site somewhere, too. If you know where it is, let me know. one sweet potato, uncooked 1 egg, cracked and beat up sprinkle of salt and pepper 2 tablespoons of pancake mix To make the pancakes, I grate the potatoes ( skinned first if you like ) and then I mixed everything together and scooped it into a hot pan. I have one of those electric skillet thingy fryers. I just dialed up pancakes and it worked. I put butter in it first. It should look like a pancake when you scoop the stuff into the pan, although, as I found out on my second attempt, it is good as sweet potato homefries. One potato makes enough for one to two people. You be the judge. This recipe is for one fairly large sweet potato and it made four pancakes about the size of a four inch diameter pancake. I know the tv show said something about sour cream topings ( YUK ! ), but it is your tadors. I could not remember everything else that was added, I guess if it is like regular potato pancakes or home fries , then onion or green and red peppers would be good too. I don't know? Also, they probably used flour instead of pancake mix, but I didn't have any flour so I used that pancake mix stuff that I have. Sweet Potato Cookies Slice a peeled sweet potato, about ¼ inch slices, and use a cookie cutter to make cookies. I baked them at 350 for about 30 minutes. Enjoy ! Chat Update The August 26th Cooking Capers Pod chat didn't happen. Someone decided to remove an extremely bothersome telephone poll down the road from me. I guess they figured that their car would do the job? The September 16th chat however was less than the explosive climax I had envisioned. Fortunately, that didn't stop the interchange of useful information. We enjoyed discussing the topic of the day, aerate, and everyone indicated that they were happy to know that it means sifting really. Next Cooking Capers Chat should be Wednesday, September 30. You can check the chat schedule @ http://chat.tripod.com the day before or go to the Cooking Capers Pod @ https://www.tripod.com/pod_central/pods/cookingcapers/ to see the schedule at any time. I think we will discuss the letter B (broil, bake, braize, bard, baste, bone, blend, brush, butterfly, blanch, bygosh, bard, broth, brandy ) at the next chat and see where that leads. Newsletter Schedule The Cooking Capers Newsletter will be sent to everyone who has signed up to receive it. The Cooking Capers Newsletter is distributed monthly. Unfortunately, Fall is approaching, fortunately, that means it is time for soups and stews, squashes and roots or tubers like rutabaga, beets, turnips, and parsnips. I will work on my world famous mussel stew this weekend and send the recipe next time. Best Wishes Apricot dreams and Kiwi fantasies !!!! TofuMuffin https://members.tripod.com/~TofuMuffin
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Cooking Capers Pod Newsletter Volume II. Number 3. October 1998 https://members.tripod.com/~TofuMuffin TofuMuffin Hello Gourmets and Connoisseurs, It is pumpkin season and the ghosts and goblins are getting ready to come out. I forgot all about it, therefore I will post pone the soups I promised in the last newsletter for a bit. I hope to do a supplemental newsletter with a few soup recipe suggestions soon. The good news is, I have my mother's pumpkinseed recipes. The bad news is, I am not much of a baker, so I have not tried the pumpkin pie recipe as of yet. I will, really, and let you know how it worked. Baked Pumpkin Seeds # 1 These pumpkinseeds turned out the best for me. Ingredients I started with a small pumpkin, about a five pounder and used half the seeds. Two tablespoons of salt in one cup of water. Preparation Cut top off of pumpkin (if you want to carve a smiley face later) Scoop out seeds Squeeze seeds loose from the pumpkin stuff Rinse seeds and remove remaining pumpkin stuff Bring rinsed seeds and salt to boil Simmer 20 minutes or so The seeds change color slightly and the innards become visible Drain and spread on cookie sheet (I spray with spray stuff) Bake about 20 minutes at 375 Shake the pan once or twice while baking and the seeds are done when crunchy Baked Pumpkin Seeds # 2 These ones are real, real, real salty Ingredients I started with that small pumpkin, about a five pounder and used half the seeds. One tablespoon vegetable oil (I used extra virgin olive oil) One tablespoon salt Preparation Get the seeds clean Mix the seeds, salt and oil for awhile Bake on cookie sheet for 20 minutes at 375 NOTE: These pumpkinseeds are salty Chat Update The October 11th Cooking Capers Pod was a smashing success. We began the chat discussing the letter B. After boiling, wow, and barding, we jumped to basting. Suddenly, we were into the complex subject of Cornish Hens. I never thought of smoking a Cornish hen before, yet the suggestion was an excellent idea. However, mostly the Cornish hen subject was focused on the stuffing. Everyone had their opinion, still I think we settled on a wild rice stuffing with seasonings. We couldn't agree on the seasonings, though. I hope everyone can join us next time. Next Cooking Capers Chat should be Wednesday, November 4 at 8:30 EST. You can check the chat schedule @ http://chat.tripod.com the day before or go to the Cooking Capers Pod @ https://www.tripod.com/pod_central/pods/cookingcapers/ to see the schedule at any time. I think we will discuss the letter B again. I want to continue with terms like broil, braise, brush, butterfly, blanch, bygosh, broth, and brandy at the next chat and see where that leads. Newsletter Schedule The Cooking Capers Newsletter will be sent to everyone who has signed up to receive it. The Cooking Capers Newsletter is distributed monthly. Directly influenced by catastrophe, last months Cooking Capers Newsletter was never sent out. I apologize for that mishap, yet I still argue that it was not my mistake. The newsletter was posted on the Tripod site exactly on schedule, but no matter what I tried, the newsletter was never mailed. As a reminder, in case of another internal malfunction, you will be able to view the latest newsletter the last week of every month. You can find the newsletters at https://members.tripod.com/~TofuMuffin/newsletter.html and at https://www.tripod.com/pod_central/pods/cookingcapers/ There is an excellent Lemon Grilled Tuna Steak recipe and a Sweet Potato Pancake recipe in last months newsletter. Best Wishes Apricot dreams and Kiwi fantasies !!!! TofuMuffin https://members.tripod.com/~TofuMuffin
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Cooking Capers Pod Newsletter Volume II. Number 3. (supplement) November 1998 https://members.tripod.com/~TofuMuffin TofuMuffin Hello Gourmets and Connoisseurs, I apologize for messing your email up again. Still, I thought, I better. It is almost Thanksgiving and a few recipe ideas may be appropriate. Certainly, everyone has a box of recipes that work for Thanksgiving, but for those of you who are a bit adventurous, try these. Injected Turkey About ten years ago I saw this idea for cooking turkeys. I have used it ever since. (It is from the Frugal Gourmet Show) You need to get a syringe and needle (available at cooking stores or maybe your grocer). Melt one stick of butter, 1/4 pound, and then mix in 1/4 cup of sherry. I have never used cooking sherry. Use Cream Sherry> Depending on your budget, Gallo or Paul Masson work fine, Dry Sack or Harvey's gets it done too. You have to move kinda fast, as the butter harden, or reheat a bit. Inject the bird in the breast, both sides, legs and thighs and cook as usual. Trust me on this one, or just do a leg or a breast and see the flavor. The alcohol cooks out and sherry flavor remains. If you prefer not to use sherry, I still recommend the butter injections. Remember, a Butterball Turkey. That is what they do ! Turkey Alternatives All right, it is time to come clean, kinda. I am not a vegetarian. I admit it, I ate Turkey at Thanksgiving, it is a law, I think? On the other hand, I rarely eat flesh, although, please do not tempt me with steak tartar, inari, nigiri or anything from the grill. Never-the-less, I did this one year for Thanksgiving. My dog is still bent out of shape about the whole thing. This is quite satisfactory for Thanksgiving ---> a Tofu "meatless" Loaf. Yes, this is how I make my Tofu Muffins. https://members.tripod.com/~TofuMuffin At the recipes link, and yes, there are pictures, so careful if you're on a 28 or 33, the page may load slow. Squash I always love to cook squash. Yummy stuff. There are so many different ones, and some even taste a bit different. I hope you did not forget about these babies? I have three ideas for squash this time of year. Nothing exotic, just simple me. Squash One This one is too simple. Cut a squash, butternut, acorn, what have you, in half. Cut the butternut length wise. Bake for 30 minutes or so at 375 and eat. Squash Two Put a ball of sausage in the squash and bake. Real nice flavor. Squash Three Add rice stuff, like fried rice or something to the squash after about 15 or 20 minutes and continue to bake. This would be vegetarianish if you like. And guess what? three small acorn squash or butternut squash makes six side dishes ! Try it ! Enjoy everyone ! Happy Thanksgiving ! Newsletter Schedule The Cooking Capers Newsletter will be sent to everyone who has signed up to receive it. The Cooking Capers Newsletter is distributed monthly. This is just a supplement Best Wishes Apricot dreams and Kiwi fantasies !!!! TofuMuffin https://members.tripod.com/~TofuMuffin
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Cooking Capers Pod Newsletter Volume II. Number 4. December 1998 https://members.tripod.com/~TofuMuffin TofuMuffin Happy Holidays, The holidays are here. What can you do for all those parties and guests? Appetizers ! Shrimp, smelts, a veggie platter and dip, sushi and tofu balls. Almost everyone likes shrimp, simple to elegant and somewhere in between. For shrimp cocktail, with or without the shell, I recommend buying them pre-cooked (large or medium). One pound should handle eight or more guests. To make the stuffed baked shrimp or to fry shrimp you will have buy the shrimp uncooked and devien and butterfly. Recipes below. For smelts, buy the smallest, headless, dressed fish available. I suggest two to four per person, unless a certain guest (s) really likes them. Very simple and fast to prepare. Recipe below. A veggie platter is a must have, cheese and crackers and a dip or two. You can not have too many baby carrots or too much stuffed Belgian endive. Dip recipe below. Please visit my web site for the sushi and tofu balls recipes. Cocktail Sauce one quarter cup of heavy whipping cream one quarter cup of ketchup teaspoon of lemon juice two or more tablespoons horseradish Mix well, add more horseradish to taste Stuffed Baked Shrimp I recommend using jumbo shrimp for this recipe and serving one per person for a dinner party. six jumbo shrimp (twelve large shrimp) one egg two tablespoons milk one cup bread crumbs half pound crabmeat two lemons one small onion, minced two cloves garlic, minced three tablespoons olive oil some butter Peel, devien and butterfly shrimp, rinse and dry Sauté onions and garlic in olive oil Remove from heat Mix egg, milk, bread crumbs, crab and juice of one lemon Add onions and garlic and mix Make balls and stuff the shrimp with the mixture. Bake stuffed shrimp on a greased pan at 400 for thirty minutes. Baste with melted butter or place pad of butter on shrimp. Stuffing will be slightly browned and shrimp pinkish. Serve with lemon wedges. Fried Stuffed Shrimp The fried stuffed shrimp recipe is a variation of the baked stuffed shrimp recipe. Instead of baking the shrimp fry in a little olive oil. Another way to fry shrimp is to dip the shrimp in the milk and egg mixture and then dredge in the bread crumbs and fry (or bake). Serve with lemon and cocktail sauce. Smelts (Fried or Baked) one egg two tablespoons milk pinch of salt and pepper one tablespoon flour one half cup of bread crumbs Wash and dry the smelts. I usually pull the dorsal fin off, but leave the tail on. Dredge the smelts in the egg, milk, salt and pepper mixture and then the bread crumbs and flour mixture. Bake at 375 for ten minutes, turn and continue baking for another five to ten minutes. To fry, heat oil, 350 or so, not too hot or they burn. Serve with lemon wedges, hot or cold. Enjoy everyone ! Happy Holidays ! Chat Schedule Next cooking capers chat is Thursday December 24 at 11:00 am, EST. Come in and criticize my stuffed shrimp recipe or bring a holiday recipe to share. See you there. Newsletter Schedule The Cooking Capers Newsletter will be sent to everyone who has signed up to receive it. The Cooking Capers Newsletter is distributed monthly. Best Wishes Apricot dreams and Kiwi fantasies !!!! TofuMuffin https://members.tripod.com/~TofuMuffin
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Cooking Capers Pod Newsletter Volume III. Number 1. January 1999 https://members.tripod.com/~TofuMuffin TofuMuffin Happy New Year, Yes, it is really the new year, and I am another year older (a bit of that too). None-the-less, and just as determined as ever, I have broken all my resolutions. In fact, I actually considered getting cable (no, even I have limits). I know, boring dribble. Never fear, I remembered about soups. I promised ages back a few soup suggestions. Here they are. Vegetable Chowder Serves four to six bowls three to four tablespoons olive oil one half to one whole white or red onion, chopped two to four cloves garlic, minced fours cups vegetable stock (from bouillon or veg stock) one can of diced tomatoes and sauce (three or so tomatoes) two to three cups of cubed potatoes (peeled or not) three celery stalks, chopped (I use bok choy) can of corn plus juice or frozen and add one quarter cup water two cups carrots, sliced pinch of salt (quarter t) pinch of pepper (quarter t) teaspoon dried oregano teaspoon dried basil two tablespoons corn starch Preparation sauté onion and garlic until translucent add everything except corn starch boil and then simmer thirty minutes or until potatoes are ready make the cornstarch in one tablespoon of water mix in the corn starch and cook for a few to thicken You may like to try squash in this recipe. Zucchini and summer squash only need a few minutes to cook. Hard squashes or pumpkin need the thirty minutes. Vegetable Beef Chowder as above except sauté (brown) the meat with the onions and garlic Vegetable Clam Chowder as above except add the clams and juice (sixteen ounces) in place of a touch of the vegetable broth Yes you can steam/boil the clams and add them A few ounces of clam juice adds flavor Simple Hot and Sour Soup Two to four bowls two cans chicken broth (four cups) one cup water one teaspoon white pepper one teaspoon black pepper three tablespoons soy sauce one tablespoon sesame oil two tablespoons rice vinegar (vinegar) four tablespoons corn starch one quarter to half cup thinly sliced bamboo shoots six shitake mushrooms (soaked in hot water twenty minutes) and thinly sliced half pound tofu, thinly sliced three shallots, sliced ( a bit of the greens too) Bring broth to boil, add mushrooms, bamboo, and tofu (minute or two) Add remaining ingredients except for corn starch and shallots and simmer a minute or more. Stir in corn starch to thicken and then add shallots. Taste and add chili pepper to your desires. Enjoy everyone ! Chat Schedule Next cooking capers chat will be the first or second Wednesday of February at 8:30 PM, EST (or tomorrow Wednesday the 27th of January). Check at http://chat.tripod.com for a schedule. See you there. Newsletter Schedule The Cooking Capers Newsletter will be sent to everyone who has signed up to receive it. The Cooking Capers Newsletter is distributed monthly. Great news ! Special edition next month (if I get it together). A special guest will present some fantastic ideas about Key Limes and of course, Key Lime Pie ! Best Wishes Apricot dreams and Kiwi fantasies !!!! TofuMuffin https://members.tripod.com/~TofuMuffin
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Cooking Capers Pod Newsletter Volume III. Number 2. February 1999 https://members.tripod.com/~TofuMuffin TofuMuffin They complained, I walked. But, that is another story. Fortunately for everyone, I can take no credit for this Newsletter. This month, a special guest has done all my work. Please visit her website at https://members.tripod.com/~lee30 Here is : The story behind "Key Limes by Lee". With just a sprinkling of garnish (*) Why Key limes? Why would a New Englander want to post a page dedicated to a little known South Florida citrus fruit? About ten years ago we shoveled our way out of the driveway to embark on our first trip to Florida. In Miami I was thrilled by the warm tropical sun, the spicy Caribbean food, and by the divine Key lime desserts. One of the trip's culinary highpoints was a stop at the "Robert Is Here" fruitstand which is on the way to the Everglades National Park. I stocked up on gorgeous avocados, mangos, bananas, tomatoes, oranges and grapefruits so we could feast along the road and in our motel room. (*coconuts) I also bought an array of fresh tropical juices and Key lime pie for dessert. On the way out I couldn't resist the "Key Lime Milkshake". WOW, that was the best milkshake I ever had! (* Me Too, they are really really yummy). Tart and creamy. I returned from Florida loaded down with fresh Key limes, bottled Key lime juice, a number of recipe books, and a determination to return soon to Florida. Meanwhile, I was determined to learn everything about the delectable tart Key limes. The first thing I learned is that the hardest thing about cooking with fresh Key limes is juicing them. They are tiny (* about the size, only smaller, of a clementine) and while you are juicing they become slippery. They are capable of scooting across your kitchen! However, the result is truly worth the effort. In my experience, replacing regular Persian lime or lemon juice in most recipes with Key lime juice gives your food a tang which people love. Cooking with Key limes has been such a culinary treat that I posted Key Limes by Lee to share. Thanks to Florida citrus growers, Miami chefs, numerous journalists and cookbook authors, and to readers, Key Limes by Lee has become a vast source of information about Key limes accessed by citrus lovers all over the world. Here are a few of my favorite Key lime inventions: Key Lime Cocktail Sauce 1/2 cup nice thick ketchup or "chile sauce" 1-2 Tbs. fresh Key lime juice 1 Tbs. grated fresh horse radish (or prepared) a few drops Tabasco sauce Mix together, then taste to adjust seasonings. I like mine really spicy. Serve with shrimp or little neck quahogs or oysters on the half shell. Key Lime Chicken really fast! Line a bowl with a plastic bag. Pour in olive oil, some fresh Key lime juice, freshly ground pepper and a bit of thyme. Swirl around and taste. Add some chicken pieces. Close up bag and shift about some marinade covers all the chicken. Refrigerate until ready to grill. I like to use my ridged cast iron frying pan. After many years of trying to duplicate Robert's milkshake, I finally asked him to share his recipe so we could all enjoy this refreshing drink even when we are far away from South Florida. Thank you Robert! Robert's Key Lime Milkshake 2 ounces Key lime juice (use bottled juice if you have no fresh Key limes) 1/4 - 1/3 cup sugar 16 ounces soft vanilla ice cream In a blender, blend the sugar and key lime juice very well, then add the soft serve ice cream. Blend well and pour into a tall glass and ENJOY! For lots of information about Key limes plus loads of Key lime recipes visit Award Winning Key Limes by Lee https://members.tripod.com/~lee30 "more garnish" I made the Key Lime milkshake already ! YUMMY ! However, I think you really have to be spooning it out of a big paper cup behind the "Robert Is Here" fruitstand while watching the turtles, tortoises, and lizards in the 80 degree sunshine. Ya, I been there, once or twice a year for sure. Have to stop on my way from MIA. Now, go visit https://members.tripod.com/~lee30 I promised a thousand visitors, and I forget if there is a guestbook, but if there is, fill that up too ! Chat Schedule Next cooking capers chat will be this Wednesday of February at 8:30 PM, EST (or tomorrow Wednesday the 17th of February). Check at http://chat.tripod.com for a schedule. See you there. Newsletter Schedule The Cooking Capers Newsletter will be sent to everyone who has signed up to receive it. The Cooking Capers Newsletter is distributed monthly. Now I bet you think you wanna be a special guest and help me put together a newsletter. Well, I am waiting. Drop me a line and I promise to work with you to put a theme together. AND SPECIAL THANKS TO KEY LIMES BY LEE Best Wishes Apricot dreams and Kiwi fantasies !!!! TofuMuffin https://members.tripod.com/~TofuMuffin
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Copyright 1998, TofuMuffin, all rights reseverd
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Cooking Capers Pod Newsletter
Volume III. Number 3.
March 1999
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Cooking Capers Pod Newsletter
Volume III. Number 4.
April 1999
https://members.tripod.com/~TofuMuffin
TofuMuffin
Bonjour bonnes gens,
I trust you are all well and for those of us in the frigid climes,
isn't spring wonderful.
I made a couple of squid recipes last weekend and I thought I
would share them with you. Both of the recipes are rather simple.
I have a stuffed squid recipe that I will also pass along. Enjoy.
The first thing you will have to do is obtain some squid. I have
used frozen before. This was cleaned and sliced and worked well
for fried calamari and for tossing into noodles. If you buy fresh
squid you will need to clean it if not cleaned. The process of
cleaning squid is a bit of a hassle. Simply, cut off the head and
tentacles, remove the eyes and beak and peel or rub off the darkly
colored skin of the head and tentacles. You can cut up the tentacles
or cook them whole. For the hood of the squid you again need to
pull off the skin and find and remove the backbone.
Fried Calamari (Kalamaria = Greek)
One pound squid, sliced
One quarter to one third cup olive oil
Flour or bread crumbs
Pinch of salt
Lemon juice (a lot) one to two lemons
One quarter cup dry white wine (I use a Chardonnay or sauterne)
Coat squid in breadcrumbs and pinch of salt
Fry until brownish (pour off most of the oil)
Add wine and lemon juice and simmer five to ten minutes
Sautéed Calamari
For this recipe use the sliced squid as above
Three tablespoons olive oil
Three cloves garlic (minced)
Two to three shallots (sliced)
Sprinkle of oregano and / or basil
Heat galic in oil
Add remaining ingredients and cook for three or so minutes
Toss with noodles
Stuffed Fried Squid
One pound small squid
Quarter or more cup olive oil
Two cloves garlic (minced)
Quarter cup minced shrimp
Pinch of salt and pepper
Flour or bread crumbs
Two eggs
Three tablespoons onion (chopped small)
One tablespoon cup dry white wine
Mince the tentacles and shrimp
Sauté the onion and garlic in couple tablespoons olive oil
Add tentacles, shrimp salt pepper and wine
Cook two to three minutes
Stuff the squid bodies (hood)
Coat with bread crumbs then egg and fry until browned
It only takes a few minutes (don't over cook)
One tip: Don't overcook the squid it is chewy enough.
Usually two to five minutes in hot oil is all that is needed.
Well, that is all for this month. If you have any suggestions /
Recipes for squid I would love to hear from you.
Till the next time. ENJOY
Chat Schedule
I am going to schedule the next Cooking Capers chat for
May 5 and / or May 12 at 8:30 pm EST. See you there.
Newsletter Schedule
The Cooking Capers Newsletter will be sent to everyone who
has signed up to receive it. The Cooking Capers Newsletter
is distributed monthly.
Best Wishes
Apricot dreams and Kiwi fantasies !!!!
TofuMuffin
https://members.tripod.com/~TofuMuffin
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