Squirrel X's Culinary Miscellany!
miz tate's currant pie
"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
Miz' Tate's Currant Pie
Ingredients:
1/3 cup almonds, chopped and blanched
3 cup fresh red currants, stemmed and washed
1 and 1/4 cups white sugar
1/2 teaspoon salt
1/2 teaspoon almond extract
4 tablespoons quick-cookin' tapioca
1 tablespoon butter
pastry for a 9 inch two-crust pie
Instructions:
1) Preheat oven to 450�.
2) Spread the almonds in the pastry shell.
3) Lightly crush the currants, then stir in the sugar, salt, almond extract, and tapioca. Mix thoroughy, but gently.
4) Turn the fillin' into the pastry shell, then dot with butter.
5) Put on the top crust, flutin' the edges and cuttin' slits to release steam.
6) Bake for ten minutes.
7) Reduce the oven temperature to 350� and bake for an additional thirty minutes 'til the crust is golden and juices are bubblin'.
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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