Squirrel X's Culinary Miscellany!
louise's fishghetti
"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
Louise's Fishghetti
Ingredients:
1 medium onion, coarsely chopped
3 garlic cloves, crushed and minced
3 tablespoons virgin olive oil, plus more, to garnish
1/2 cup fresh parsley, chopped
2 cans tomatoes, coarsely chopped
1 green bell pepper, cored and thinly sliced
1/2 teaspoon red pepper flakes
1/2 teaspoon basil
1 teaspoon salt
1 and 1/2 cups water
1/2 cup dry white wine
salt and pepper to taste
2 pounds snapper or halibut steaks
16 ounces spaghetti
Instructions:
1) In a large saucepan over medium heat, saut� onion and garlic
in olive oil 'til they're softened.
2) Stir all but two tablespoons of the parsley into the vegetables.
3) Add the tomatoes, green pepper, pepper flakes, basil and salt, stirrin' to mix well.
4) Cover and simmer over low heat for twenty minutes.
5) Add water and wine and return to simmerin'.
6) Adjust seasonin' and add fish steaks,
spoonin' sauce over fish to cover.
7) Simmer for fifteen minutes, or 'til fish is cooked through.
8) Remove fish and set aside.
9) Bring six quarts of water to a boil and with two tablespoons salt.
10) Bring sauce to a full boil and reduce 'til it coats the back of a spoon.
11) Remove any fish bones or skin.
12) Flake the cooked fish flesh and return to the reduced sauce.
13) Cook for five minutes, then remove from heat and set aside.
14) Cook spaghetti in boilin' water for seven to eight minutes.
15) Drain spaghetti and add to the sauce.
16) Cook over high heat for a minute then serve,
garnished with remainin' parsley and drizzled with olive oil.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
� Squirrel X / 2002, 2003, 2004, 2005, 2006Click here to read how this site is protected by copyright laws.