Squirrel X's Culinary Miscellany!
mediterranean 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
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
Mediterranean Salad
Ingredients:
3 medium-sized eggplants [approximately 1 lb. each], rinsed
1 small onion, minced
2 cloves garlic, minced
1 large tomato, chopped into small pieces
1/4 cup olive oil
3 tablespoons red wine vinegar
1 and 1/2 teaspoons crumbled dried oregano
salt and pepper to taste
large black olives
1 large green bell pepper, cut into rings
Instructions:
1) Preheat oven to 375�.
2) Put the eggplants on a baking sheet and bake for forty-five
to sixty minutes, or 'til skin turns black.
3) Peel off the skin while still eggplant is still warm.
4) Chop eggplant into small pieces.
5) Add onion, garlic, tomato, oil, vinegar, oregano, salt, and pepper.
6) Add additional oil and vinegar if necessary to thicken and smooth
the consistency of the salad.
7) Put the salad in a servin' bowl, cover, and chill completely.
8) Garnish with olives and green pepper rings before servin'.
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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