Squirrel X's Culinary Miscellany!
lucky black-eyed pea salad
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
It's good luck to eat black eyed peas in celebration of the New Year.
Black Eyed Pea Salad
[serves six]
Ingredients:
1 cup dried black-eyed peas, rinsed*
1 medium sized onion, cut in half
3/4 teaspoon salt
3 tablespoons cider vinegar
3/4 tsp dried basil
2 cloves garlic, crushed
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
3/4 cup olive oil
1 medium onion, chopped fine
2 ribs celery, finely chopped
1 small red bell pepper, seeded and chopped fine
*Note: you can use 2 (16 ounce size) cans of black-eyed peas
[well drained] in lieu of cookin' up your own.
Instructions:
1) In a medium size saucepan, combine the peas and enough water
to cover by 1 inch.
2) Bring to a boil over high heat, and boil for 1 minute.
3) Remove the pan from the heat, cover tightly,
and let stand for one hour.
4) Drain peas and return to the saucepan with enough fresh water to cover by 1-inch.
5) Add the onion halves. Bring to a boil over high heat,
reduce heat to low, and simmer until peas are tender,
approximately 45 minutes.
6) During the last 10 minutes of cookin', add 1/2 teaspoon of the salt.
7) Drain the beans thoroughly and discard the onion halves.
8) Rinse the beans under cold running water, drain again,
and let cool completely.
9) In a small bowl, whisk together the vinegar, basil, garlic, sugar, remainin' 1/4 teaspoon salt, and pepper.
10) Gradually whisk in the oil 'til smooth.
11) In a medium bowl, combine the peas, the chopped onion, celery, bell pepper, and basil vinaigrette.
12) Cover and refrigerate for a minimum of two hours.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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