A family favorite that is full of flavor and color. Tips: if your fish smells slightly strong, soak it in milk for 20 minutes; pat dry. Costco has good fresh or frozen cod. Trader Joe's has inexpensive saffron.
Add enough water and/or chicken stock to cover. Add the parsley, thyme, basil, bay leaf, saffron, and white wine. Stir. Bring to boil over medium heat, cover the pan, and turn the heat to low.
At the last 10 minutes of cooking, add the vermicelli and cook without the lid. At the last 5 minutes of cooking, add the shrimp and peas. If soup is too thick, add water 1/4 cup at a time, being careful not to water down the soup.
To serve, place in individual bowls one thinly-sliced French bread piece that has been lightly browned in butter. Ladle the soup over the bread. Serve.
Another food writer’s hypocrisy and dreams of inequality has got on my nerves. Compare the following.
Rational fears of coronavirus have emptied San Francisco Chinatown restaurants. Eater.com .
Conclusion by the radical left: Chinese who bring infectious diseases are victims of racism. So says a staff writer at Eater.com, article excerpts and link below.
Christopher Columbus – a European and my hero – brought (deliberately?) infectious diseases to America. Many Native Americans died.
Conclusion by the radical Left: Columbus Was A Racist White Supremicist (link to SacBee story below)
Why Can’t We Label Native Americans As Racists For Their Claims of European diseases, Too? In fact, why can’t we label gay men as disease carriers, too? Answer: gays and Chinese are among the victim class.
“Eater” is an online Left-leaning website that willfully injects cringe-worthy politics and social justice into restaurant reviews.
‘The outbreak has had a decidedly dehumanizing effect, reigniting old strains of racism and xenophobia that frame Chinese people as uncivilized, barbaric “others” who bring with them dangerous, contagious diseases and an appetite for dogs, cats, and other animals outside the norms of Occidental diets. These ideas, perennially the subtext behind how Chinese people are viewed by the Western gaze, have been given oxygen anew after preliminary reports linked the coronavirus outbreak to a Wuhan wet market where produce and meat are sold alongside livestock and more exotic wildlife like snakes, civet cats, and bamboo rats; and to bats, which are frequent carriers of viruses that cause human disease.
FACTS ARE LOST ON LIBERAL LEFTIES
The fact that liberals in California affirm that Christopher Columbus was responsible for bringing European diseases to America and thereby (deliberately?) murdering thousands of Natives is lost on Eater’s editors. It’s also lost on Jenny G. Zhang (her article below).
So, while it’s trendy to scream RACISM at European ancestors like myself, it’s forbidden to claim that Natives are racist!
In addition to racist claims, another point Zhang makes in her piece is that one person’s creepy animal protein source is another person’s source of acceptable cultural appropriation. In short, eating bats and rats and dogs — even though unsanitary — is acceptable because it’s Chinese.
Our reasonable fear of coronavirus from a live exotic animal market comes from concerns of sanitation, not race!
Will Chinese-Americans Politicize Coronavirus like the Victims of HIV/AIDS Have?
It’s not by accident that this kind of politicization of a communicable disease comes out of San Francisco. It’s well-known that gay activists there were violently against any kind of routine control of HIV. The result, of course, is victims of the disease have routinely spread HIV/AIDS throughout the U.S. due to a “hands off” policy of the Centers for Disease Control.
“California swaps Columbus Day for Indigenous Peoples Day.” Governor Gavin Newsom: “I will never forget going on the tours of all the Spanish missions and building the actual forts,” Newsom said during a Capitol event to honor Native American Day. “I remember the cowboys and Indians. Nobody taught me empathy, sensitivity or understanding as it relates to what really happened. This was the original genocide. It was about white supremacy.” Sacramento Bee.
“The Politics of The AIDS Movement: Blame Everyone Else.” Stealthcare: exploring biomedical research.
You get the idea.
I was inspired by watching Martha Stewart for this recipe. I am using her dressing recipe and for the rest of the ingredients I used Food Network’s recipe, links below. I am still working to make a dressing that I enjoy, perhaps a homemade Italian. I am not big on dressings with Dijon mustard because it’s too strong. If you have a suggestion put it in comments. Tip: although the steps are easy, there are many to follow. Prepare the ingredients ahead of time.
A nutritious and unique blend of colorful ingredients that are sure to delight. I found jarred Yellow Fin Tuna at Whole Foods.
Martha Stewart’s dressing:
Whisk together shallot, capers, Dijon, anchovy paste, lemon juice, salt, and pepper. Slowly whisk in oil; set dressing aside.
Food Network’s salad, sans the dressing:
Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with 1 T. dressing and let cool. Reserve the saucepan.
Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
Toss the tomatoes in a small bowl with 1 T. dressing, salt, and pepper to taste. Gently toss the cooled potatoes. Quarter the hard-cooked eggs.
Tear off whole lettuce leaves and divide between 2 plates, about 3 leaves each. Arrange the potatoes, haricots verts, artichoke hearts, and tuna on top. Add the tomatoes and eggs to the plates. Drizzle with the dressing and top with the olives. Serve with a baguette.
A surprisingly simple recipe made with bacon and eggs that is full of flavor and nutrition. We couldn't find grated Pecorino cheese and substituted a quality thinly shredded Parmesan by Sartori from Safeway.
1 pound spaghetti
1/2 pound bacon, diced
2 T. white wine
4 eggs, beaten
4 oz. grated Pecorino or Parmesan (we prefer shredded)
Fresh ground black pepper
Place a pot of salted water onto boil. Cook spaghetti in the salted water until al dente. Meanwhile, dice the bacon and cook until crisp in a large pan over medium heat. Scoop out half of the bacon grease with a measuring cup. Add the white wine.
In a bowl, whisk the eggs, the grated cheese, pepper, and salt. Set aside until the pasta is cooked.
Drain the spaghetti and add to the pan of bacon. Mix well. Remove the pan from heat. Add the egg and cheese mixture to the pan and stir vigorously. Mix until the eggs begin to bind. Season to taste, distribute on individual plates and serve.
Here is what I learned on the radio today. The San Francisco Chronicle hired a new food critic. Her name is Soleil Ho. (I mean no disrespect but found I needed to add “Miss” to her name for readability. NinaOnFood.)
Miss Soleil Ho is boastful about being THE Expert Cultural Appropriation Sheriff in town. The Chronicle agrees!
Boy, does she have a chip on her shoulder!
Writing about recipes and ingredients should be off-limits to social justice platitudes and threats.
Here is what I consider a threat:
“If a radio program is about Mexican food, then a person from that culture should be the one chosen to discuss it. Otherwise, it is misappropriation. “ (Paraphrased.) Miss Soleil Ho on KQED radio Forum December 18, 2018.
Real example. I know of a Mexican family that runs a Greek restaurant. What do impossible Utopians like Miss Ho want to do with this family?
Fair Warning to Cultural Utopians
Do you think it cruel to inform Ms. Ho that The Mexican Race is nonexistent? New York Times – Genetically There’s No Such Thing As A Mexican. The citizens of Mexico are mostly of Spanish European ancestry, i.e., White.
(1) “Food is so much more than sustenance. It’s political, it’s cultural, it’s personal, and I want to learn about how others experience the things they eat.”
(2) “A lot of my work is focused on how we can use food to talk about bigger issues—racism, sexism, sexual harassment, identity—[…] at the center of so many global trends and power dynamics when you think about colonialism . . .
“If you look past the existing narratives about you can see so many things at play and so many people jockeying for control over the narrative.”
But Can She Cook?
Plot: A renowned magazine food critic known for her holiday meal planning and exceptional knowledge of cuisines is actually a fraud and cannot even boil an egg or make scrambled eggs.
What’s Wrong with Cultural Appropriation? Everydayfeminist.
Shopping Tip – Buy the jumbo sized scallops; serving size is approx. 4 scallops per person. We like both the fresh and frozen.
This is a great substitute for the more complex preparation of Coquille St. Jacques. The recipe calls for rolling the raw scallops in flour but it's messy so we skip that step.
1-1/2 pounds jumbo scallops, fresh or frozen (defrosted), rinsed in tap water
1-1/2 T. butter and 1-1/2 T. olive oil
3 cloves garlic, minced
Salt and pepper to taste
1/2 Cup parsley, chopped
Rinse and dry the scallops. In a large skillet, heat the olive oil and melt the butter, add the scallops and cook them very quickly, frequently tossing them lightly. While they are cooking add the garlic and mix it in well. Then salt and pepper to taste. When the scallops are lightly browned with a bit of crust, add the parsley and toss it around so that the scallops are nicely coated with it. Serve with lemon wedges and Orzo pasta.
This Paprika Chicken recipe from Luchow’s German Cookbook calls for “2 young chickens, about 2-1/2 pounds each.” The cookbook’s first publishing date was 1952. Back in those days, cooks could find smaller chickens in the grocery stores. Today, chickens are typically 3 to 4 pounds.
Shopper’s Tip – The surprise ingredient is the fresh dill. If you use dried dill (we usually do this time of year), take a whiff to make sure it’s fresh prior to cooking. If not, go and buy a new jar. I usually buy a small fresh bunch at the grocery store and dry it myself.
Our Alterations – We make more sauce than called for; we usually use whole milk rather than cream; and we like to add garlic.
Luchow’s – This cookbook was in my mother’s collection and passed onto our family. She loved the restaurant and raved about it. Luchow’s opened in 1882 in Manhattan and closed its doors in 1984. The list of celebrities and statesmen who were patrons of the famous restaurant is long and fascinating. (Wikipedia)
Credit: Luchow’s Restaurant Cookbook. Adapted for a slow cooker by NinaOnFood.
½ stick butter or more
8 chicken thighs, boneless and skinless
¾ C. flour
2 tsp. Paprika
2 tsp. Salt
1 onion, diced
1/3 green bell pepper, diced
2 C. chicken broth
2 T. milk
Dried dill for garnish
Place the flour in a clean 1-gallon plastic storage bag and season with paprika and salt; toss with fingers. Add the thighs and gently shake to coat. As you remove them and place on a plate, turn each piece over to check it is coated.
If you have a cooker with a brown/saute setting follow here. Otherwise, use a skillet to brown.
Set the cooker to Brown/Saute at 400°. Add the butter; quickly spread with wooden or plastic spoon. Gently place thighs one at a time in the butter. Lightly brown on each side, about 2 minutes per side. When thighs are light golden color, remove them at set on a plate (without paper towels).
Reduce heat to 350°.
Add the diced vegetables to the remaining butter in the cooker (or skillet); toss with wooden or plastic spoon to coat. Cook for only a minute or two. Add the broth and milk; stir. The mixture will begin to boil. Gently nestle the browned thighs in the sauce. Cover the cooker.
Switch the unit to Slow Cook on Low. Set Timer to 4 hours. Check at 4 hours that internal chicken temperature is 165° to 170° and very tender.
To Thicken Sauce: Remove the thighs and place in a serving dish; cover to keep hot. Add 1 C. of sour cream to the sauce in the cooker; stir to mix well. Stir constantly until the sauce is hot. To Serve: Place hot egg noodles in a serving dish, top with the thighs, and pour the sauce overall. Alternatively, place the hot egg noodles into the cooker and toss to coat. Sprinkle Dried Dill over all.
Today is the feast day of Our Lady of Guadalupe. She is the patron saint of The Americas.
“Guadalupe: the Miracle and the Message” is a very enjoyable film documentary narrated by actor Jim Caviezel.
In our small way we celebrate by watching this film and reading about Mary’s apparition.
We also plan to prepare a simple Mexican meal at home.
Shopping Tip: We buy Mexican short vermicelli known as fideo at the grocers.
Sopa seca, like many famous terms in Mexican cuisine, is the down-to-earth description of a magnificent dish. Broth is absorbed by rice or noodles during cooking; serve the dry soup as a separate course or as a side dish.
Credit: Sunset Mexican Cookbook: Classic & Contemporary Recipes. 1989 Edition
Heat butter and oil in a 2-1/2 quart saucepan over medium-high heat. Add onion, garlic, and chilies and cook, stirring, until soft (about 5 minutes). Add noodles and stir well; continue to cook, stirring constantly, for 2 more minutes. Add tomatoes, oregano, peas, and broth and bring to a boil. Reduce heat, cover, and lower heat. Simmer until liquid is absorbed (about 15 minutes). Season to taste with salt and pepper.
Substitution: replace the onion and chilies with 1 can of Ro-tel brand tomatoes and chilies.
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