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Culinary Miscellany!

Squirrel X's Culinary Miscellany

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Be silly. Be honest. Be kind.
__Ralph Waldo Emerson

tomelon 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

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Tomelon Salad

Ingredients:
1 pint cherry tomatoes
1 honey dew melon, about 4 and 1/2 pounds
1 cantaloupe, about 3 pounds
1/4 cup apple or red currant jelly
1 teaspoon salt
1 teaspoon black pepper, coarsely ground
a big bunch of spinach

Instructions:
1) In a big kettle over high heat, bring 3 quarts of water to boilin'.
2) Use a parin' knife to cut a little 'x' in the stem end of
each cherry tomato.
3) Put the tomatoes in the boilin' water and blanch for five seconds.
4) Drain the tomatoes, then cool 'em under cold runnin' water.
5) Slip the skins off the tomatoes, puttin' the skinned tomatoes
in a colander to drain off any excess liquid.
6) Cut each melon in half and remove the seeds.
7) Scoop the melons into balls.
8) Put the melon balls in a bowl with the skinned cherry tomatoes.
9) Cover and refrigerate 'til chilled through.
10) Once the melon-tomato mixture is chilled, put the jelly, salt,
and pepper in a bowl and whisk 'til the jelly is smooth.
11) Mince enough spinach to equal 1/4 cup.
12) Drain the liquid from the melon-tomato mixture.
13) Add melon-tomato mixture and the chopped spinach to the bowl with the jelly mixture, then toss gently 'til well coated.
14) Arrange remainin' spinach leaves on platter.
15) Spoon the melon-tomato mixture over spinach leaves.
16) Toss and serve.

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disclaimer, please read!

*These recipes are offered with the highest of hopes
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*

official website of my culinary idol, Masaharu Morimoto

official website of my other culinary idol, Emeril Lagasse

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SQUIRRELS IN BLACK

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THE JEAN-PAUL SARTRE COOKBOOK

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ghost � Squirrel X / 2002, 2003, 2004, 2005, 2006

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