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A to Z Recipes Newsletter
July 18, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Good morning and welcome to your Monday edition of A to Z Recipes. I hope your weekend was good. We stayed busy and had an enjoyable time doing it all.
I'm going to share the wealth, so to speak, by giving you some recipes today from a great cookbook I own. While I have tried to give you a good cross-section of the recipes it contains, I must admit to sharing those recipes I find particularly appetizing yet do-able.
The Gourmet Garage Cookbook by Sheryl and Mel London contains two hundred everyday recipes using fresh and exotic ingredients from around the world. It is chock-full of not only great recipes but also information on ingredients (how to buy, clean, prepare, store, etc.). I love this cookbook and have used it many times and thought you might enjoy some of the recipes. Of course, if you are interested in snagging your own copy, you may do so here (available through Amazon at a whopping 70% discount). You will end up with a cookbook almost 500
pages in length, 200 recipes, hundreds of helpful pointers, and lend support for this publication. Heck, I??™d be happy if you just find a recipe here today that you??™d like to try. I think there are some keepers. I hope you will agree.
Join us here on Wednesday as Larry in Ontario, Canada, makes the summer heat a very good thing. Linda in Michigan is taking a little breather and should return with her regular Wednesday installment next week.
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Cookbooks, Recipes, Gourmet Cooking from Amazon
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Fiery Sermon
Shared by Maxine, PA
A member of a certain church, who previously had been attending services regularly, stopped going. After a few weeks, the pastor decided to visit him.
It was a chilly evening. The pastor found the man at home alone, sitting before a blazing fire. Guessing the reason for his pastor's visit, the man welcomed him, led him to a comfortable chair near the fireplace and waited.
The pastor made himself at home but said nothing. In the grave silence, he contemplated the dance of the flames around the burning logs. After some minutes, the pastor took the fire tongs, carefully picked up a brightly burning ember and placed it to one side of the hearth all alone.
Then he sat back in his chair, still silent. The host watched all this in quiet contemplation. As the one lone ember's flame flickered and diminished, there was a momentary glow and then its fire was no more.
Soon it was cold and dead.
Not a word had been spoken since the initial greeting.
The Pastor glanced at his watch and realized it was time to leave. He slowly stood up, picked up the cold, dead ember and placed it back in the middle of the fire. Immediately it began to glow, once more with the light and warmth of the burning coals around it.
As the pastor reached the door to leave, his host said with a tear running down his cheek, "Thank you so much for your visit and especially for the fiery sermon. I shall be back in church next Sunday."
We live in a world today, which tries to say too much with too little. Consequently, few listen. Sometimes the best sermons are the ones left unspoken.
If you don't stand for something you'll fall for anything.
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Food as Medicine
Shared by Jean, Syracuse, NY
Kiwi: Tiny but mighty. This is a good source of potassium, magnesium, Vitamin E & fiber. It's Vitamin C content is twice that of an orange.
Apple: An apple a day keeps the doctor away? Although an apple has a low Vitamin C content, it has antioxidants & flavonoids which enhances the activity of Vitamin C thereby helping to lower the risks of colon cancer, heart attack & stroke.
Strawberry: Protective fruit. Strawberries have the highest total antioxidant power among major fruits & protects the body from cancer causing, blood vessels clogging free radicals. (Actually, any berry is good for you...they're high in anti-oxidants and they actually keep us young.........blueberries are the best and very versatile in the health field........they get rid of all the free-radicals that invade our bodies).
Orange: Sweetest medicine. Taking 2 - 4 oranges a day may help keep colds away, lower cholesterol, prevent & dissolve kidney stones as well as lessen the risk of colon cancer.
Watermelon: Coolest Thirst Quencher. Composed of 92% water, it is also packed with a giant dose of glutathione which helps boost our immune system. They are also a key source of lycopene - the cancer fighting oxidant. Other nutrients found in watermelon are Vitamin C & Potassium. (watermelon also has natural substances [natural SPF sources] that keep our skin healthy, protecting our skin from those darn uv rays)
Guava & Papaya: Top awards for Vitamin C. They are the clear winners for their high Vitamin C content. Guava is also rich in fiber which helps prevent constipation.
Papaya is rich in carotene, this is good for your eyes. (also good for gas and indigestion)
Tomatoes are very good as a preventative measure for men, keeps those prostrate problems from invading their bodies. GOOD AS MEDICINE !
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30 Minutes Or Less!
Here's the scoop on the current theme:
What we're aiming for this month is recipes that require 30 minutes or less to prepare, start to finish. But, let's not limit this to entrees only! Since most of us would like to spend less time in the kitchen during the high summer heat, please send in any tasty recipes that may be prepared quickly. It would be great if this was an entire meal, but any good and quick recipes will fit in perfectly with this month's theme. How about some yummy one-pot meals, or delish desserts? Send us those family keepers for 30 Minutes Or Less! recipes for all to share here at A to Z Recipes. Make sure to drop by the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less!
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for 30 Minutes Or Less! has a deadline of July 29, 2005, and will be posted on August 7, 2005.
Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Please send your request using this link. Tell us some basic
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You may include anything else you would like to share such as:
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This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
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Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
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Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May 2005.
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YOU LIVE IN...
Shared by Pam, OH
You live in California when...
1. You make over $250,000 and you still can't afford to buy a house.
2 The high school quarterback calls a time-out to answer his cell phone.
3. The fastest part of your commute is going down your driveway.
4. You know how to eat an artichoke.
5. You drive your rented Mercedes to your neighborhood block party.
6. When someone asks you how far something is, you tell them how long it will take to get there rather than how many miles away it is.
You live in New York City when...
1. You say "the city" and expect everyone to know you mean Manhattan.
2. You have never been to the Statue of Liberty or the Empire State Building.
3. You can get into a four-hour argument about how to get from Columbus Circleto Battery Park, but can't find Wisconsin on a map.
4. You think Central Park is "nature".
5. You believe that being able to swear at people in their own language makes you multi-lingual.
6. You've worn out a car horn.
7. You think eye contact is an act of aggression.
You live in Maine when...
1. You only have four spices: salt, pepper, ketchup, and Tabasco.
2. Halloween costumes fit over parkas.
3. You have more than one recipe for moose.
4. Sexy lingerie is anything flannel with less than eight buttons.
5. The four seasons are: winter, still winter, almost winter, and construction.
You live in the Deep South when...
1. You can rent a movie and buy bait in the same store.
2. "Ya'll" is singular and "all ya'll" is plural.
3. After five years you still hear, "You ain't from 'round here, are Ya?"
4. "He needed killin' " is a valid defense.
5. Everyone has 2 first names: Billy Bob, Jimmy Bob, Mary Sue, Betty Jean, MARY BETH, etc.
You live in Colorado when...
1. You carry your $3,000 mountain bike atop your $500 car.
2. You tell your husband to pick up Granola on his way home and he stops at the day care center.
3. A pass does not involve a football or dating.
4. The top of your head is bald, but you still have a pony tail.
You live in the Midwest when...
1. You've never met any celebrities, but the mayor knows your name.
2. Your idea of a traffic jam is ten cars waiting to pass a tractor.
3. You have had to switch from "heat" to "A/C" on the same day.
4. You end sentences with a preposition: "Where's my coat at?"
5. When asked how your trip was to any exotic place, you say, "It was different!"
You live in Florida when....
1. You eat dinner at 3:15 in the afternoon.
2. All purchases include a coupon of some kind -- even houses and cars.
3. Everyone can recommend an excellent dermatologist.
4. Road construction never ends anywhere in the state.
5. Cars in front of you are often driven by headless people.
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Search A to Z Recipes Site and Newsletters:
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ROASTED VIDALIA ONIONS WITH GOAT CHEESE
Slow roasting releases more of the natural sugars of these already sweet onions, which are so mild and succulent even when raw they can supposedly be chomped on like an apple. It also makes an unusual first course or side dish.
Serves 4
4 medium Vidalia or other sweet onions such as Maui, Oso, or Walla Walla, unpeeled
2 tablespoons olive oil
1 cup chicken broth
4 ounces fresh goat cheese such as Montrachet
Cayenne pepper to taste
Preheat oven to 300 degrees. Dip the onions in the olive oil and rub the oil evenly over the skins. Place them in a shallow baking dish 1 inch apart. Pour the chicken broth over them and roast, uncovered, for 1 to 1 ?? hours, or until the broth is absorbed.
Spread the onion layers open a bit like the petals of a flower and add 1 ounce of cheese to the top of each onion. Sprinkle with some cayenne and return to the oven with the heat off until the cheese melts and is slightly warm.
ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO WITH ASIAGO CHEESE
Fat, green spears of asparagus enrobed in paper-thin slices of prosciutto are roasted in the oven and then sprinkled with a lovely melting cheese before they are slipped under the broiler for a few minutes. A wonderful first course.
Serves 4
3 tablespoons butter
1 pound fat asparagus (about 12), bottoms trimmed
4 ounces paper-thin slices prosciutto (12 slices)
salt and pepper to taste
?? cup grated asiago (pressato) or Parmigiano-Reggiano cheese (about 2 ounces)
1 small wedge lemon
Preheat the oven to 425 degrees. Put the butter in a heavy oven-to-table casserole large enough to accommodate the asparagus in one layer. Place in the oven for a few minutes until the butter melts. Remove from the oven and set aside.
Wrap a slice of prosciutto in a spiral fashion around each spear of asparagus and roll it in the melted butter. Repeat with all the asparagus and place in one layer in the pan. Season lightly with salt and grind some fresh pepper over all. Cover the dish with aluminum foil and roast for 12 to 15 minutes, or until the asparagus are tender-crisp. (Test with the point of a knife.)
Remove the foil and sprinkle with the cheese. Tilt the pan and baste with some of the butter. Raise the heat to broil and slip the dish under the broiler for 1 to 2 minutes, or until the cheese has melted and is slightly dappled with brown. Squeeze lemon juice over all and serve.
CRUSTLESS MIXED GREENS TART WITH JALAPENO PEPPER CHEESE
Similar to the Italian vegetable pie called Torta di Verdura, this is a sort of crustless quiche with a Mexican accent. The eggs and cheese mellow the greens and give them a peppery bite. It??™s a lovely lunch or dinner party first course.
Serves 4 to 6
2 tablespoons olive oil
1 ?? cups thinly sliced leeks (2 thin leeks), white parts plus 1 inch green part
1 tablespoon finely minced garlic (2 medium cloves)
3 tablespoons coarsely chopped parsley
1 pound mixed assertive-flavored greens, any combination: mustard, turnips, Russian kale, and/or collard greens, trimmed of coarse stems and roughly chopped
1 pound milder greens: Swiss chart, beet greens, or spinach, trimmed and roughly chopped
3 eggs
Salt and Pepper to taste
?? cup sour cream
?? teaspoon ground cumin
2/3 cup coarse, dry bread crumbs
?? cup (2 ounces) shredded jalapeno Pepper jack cheese
Heat the oil in a 12-inch skillet over medium heat. Add the leeks and garlic, and saut?©, stirring frequently, until wilted, about 4 to 5 minutes. Stir in the parsley and set aside.
In a 7 ??-quart pot, bring salted water to a boil. Add the assertive-flavored greens and cook for 5 minutes. Add the milder greens to the pot and cook 5 more minutes. Drain them well in a colander, pressing the greens against the side with a wooden spoon to drain as much liquid as possible. There should be about 2 cups. Add the greens to a bowl along with the leek mixture.
Preheat the oven to 350 degrees. Place the eggs, salt, pepper, and sour cream in a food processor and combine. Stir in the cumin. Add the mixture to the greens. Butter a 10-inch quiche or tart pan without a removable bottom and sprinkle with bread crumbs. Spoon the greens mixture into the pan and scatter shredded cheese on the surface. Bake for 15 minutes, then lower the heat to 325 degrees and continue to bake until the cheese is melted and the torte is firm, about 15 minutes more.
CREMINI MUSHROOM CAPS STUFFED WITH SCALLOPS, CHIVES, AND ROSEMARY
Mushrooms, deemed ???food for the gods??? by the ancient Greeks, have never lost their appeal over the centuries. Mycologists reckon that there are over ten thousand species. When you, too, succumb to ???the call of the wild???, try this hearty earth mother, the firm and coffee-colored cremini mushroom that has a creamy scallop tucked into its cuplike cap.
Serves 4
8 large cremini mushrooms
1 tablespoon balsamic vinegar
1 medium clove garlic, peeled and crushed
1 teaspoon fresh rosemary leaves
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons fresh bread crumbs
A few grindings of black pepper
Salt to taste
1 teaspoon lemon juice
2 drops white Worcestershire sauce
4 sea scallops or 4 ounces bay scallops
1 ?? teaspoons minced fresh chives
1 teaspoon finely minced fresh parsley
Remove the mushroom stems and save for another use/ Clean the cap with damp paper towels and place them, hollow side up, in a tempered glass pie plate. Combine the vinegar, garlic, rosemary, and olive oil, and spoon the mixture over the mushrooms. Most of the marinate will be absorbed.
In a small skillet, melt the butter and add the bread crumbs, pepper and salt. Add the lemon juice and Worcestershire sauce. Stir and cook over medium heat for 1 minute, then set aside.
Cut each sea scallop in half horizontally. Place 1 piece in each mushroom cap. If using small bay scallops, put 3 or 4 in each mushroom cap. Spoon a bit of the bread crumb mixture over each one. When ready to serve, preheat the boiler and broil the mushrooms for 5 to 7 minutes, until the bread crumbs are golden brown. Remove from the broiler and sprinkle with the chives and parsley. Serve hot.
PUMPKIN RUM MASCARPONE TART WITH AN ALMOND CRUST
???What moistens the lip and brightens the eye? What calls back the past like a rich pumpkin pie???? Thanks to John Greenleaf Whittier and other poets, pumpkin pie is synonymous with holidays and nostalgia. This is a contemporary version, but it will brighten the eye nonetheless.
Makes one 10-inch tart
ALMOND CRUST:
2/3 cup whole almonds with skin, toasted
3 tablespoons sugar
1 ?? cups flour
?? teaspoon salt
8 tablespoons (1 stick) butter, cut into small pieces
1 egg yolk
1 tablespoon water
?? teaspoon almond extract
PUMPKIN FILLING:
3 eggs
?? cup light brown sugar
2 tablespoons mild light honey
8 ounces mascarpone cheese, at room temperature
1 ?? cups pumpkin puree (canned is fine)
?? teaspoon ground ginger
?? teaspoon salt
1 teaspoon ground cinnamon
?? teaspoon freshly grated nutmeg
2 tablespoons dark rum
1 cup half-and-half or light cream
A few thinly sliced almonds (optional)
Preheat the oven to 350 degrees. To make the crust: In the bowl of a food processor, grind the almonds until fine. Add the sugar and process a few seconds more. Add the flour and salt, and process again until combined. Add the butter and process until the texture is coarse and mealy.
In a small cup, whisk the egg yolk with the tablespoon of water and the almond extract. Add it to the food processor and process only until the mixture just sticks together.
Press the mixture evenly into the sides first and then the bottom of a 10 ?? x 1 ??-inch deep tart pan with a removable base. Bake for 15 minutes, or until the crust is just beginning to color. If the bottom puffs up after 5 minutes, pierce the bubbles with the point of a knife to deflate. Remove from the oven to cool and prepare the filling.
To make the filling: In a food processor, beat the eggs. Add the brown sugar and honey, and process until combined. Add the cheese and process until incorporated. Add the pumpkin puree and process for a few strokes. Add the ginger, salt, cinnamon, and nutmeg, and process to combine. Add the rum and half-and-half, and process until smooth.
Pour into the prebaked crust and bake in the preheated oven for about 40 minutes, or until firm except for a small central area about the size of a quarter. (It firms up as it cools.) Cool on a wire rack. Place the sliced almonds in a circular pattern in the center, if you wish. Transfer to a serving plate, remove the rim of the pan, but keep the tart on the base. Whipped cream is optional.
CRAB CAKES WITH CHIPOTLE MAYONNAISE
There are as many versions of crab cakes as there are cooks who make them. Some are thickened with bread crumbs, bound with eggs, or laced with mayonnaise. Our favorite recipe is this one, bound with a piquant b?©chamel sauce and created by a generous, talented chef who would never used flaked crab but only the best lump crabmeat. Thank you, Jim Reed.
Makes 10 to 12 crab cakes
CRAB CAKES:
4 tablespoons butter
5 tablespoons flour
1 cup hot milk
?? teaspoon Tabasco
1 tablespoon Dijon mustard
?? teaspoon white pepper
Salt to taste
?? cup finely minced scallion, green part only (about 3 large scallions)
?? cup very finely minced parsleyv
1 pound lump or backfin crabmeat, picked over to remove any bits of shell or cartilage
CHIPOTLE MAYONNAISE:
(Makes 1 cup)
7-ounce can chipotle chiles in adobe sauce
1 cup commercial mayonnaise
1 teaspoon finely minced garlic (1 medium clove)
1 tablespoon lime juice (1/2 lime)
2 teaspoons finely minced shallot (about 1 medium)
Salt to taste
Flour for dredging
1 large egg, lightly beaten
1 cup fine dry bread crumbs
Corn oil for frying
To make the crab cakes: In a 3-quart nonstick saucepan, melt the butter over low heat. As soon as the butter is melted, quickly whisk in the flour and whisk just until smooth. Gradually add the hot milk, whisking constantly to prevent lumps. Use a wooden spoon and beat the mixture for 2 or 3 minutes, until very thick and the sauce leaves the sides of the pan. Remove from the heat and beat in the Tabasco, mustard, pepper, and salt. Let cool slightly and then stir in the scallions and parsley. Gently fold in the crab, leaving lumps as whole as possible.
Divide the mixture into 10 or 12 equal portions and shape into slightly flattened patties. Place on a waxed-paper lined plate, cover tightly with plastic wrap, and chill in the refrigerator for at least 3 hours.
While the crab cakes are chilling, prepare the mayonnaise: Remove the chipotle chiles from the can with a fork, laving the adobe sauce that clings to the chiles. Puree the chiles in a food processor. It will make about ?? cup of puree. Put 2 tablespoons aside for use in the recipe and the balance in a covered container in the refrigerator where it will keep for several weeks for use in other recipes.
In a small bowl, combine the mayonnaise, garlic, lime juice, shallot, the 2 tablespoons of puree, and salt. Cover with plastic wrap and chill until the crab cakes are ready.
When ready to cook, places 2 pieces of aluminum foil on the work surface. Place the flour on one and the bread crumbs on the other. Place the beaten egg in a pie plate. Dip each cake lightly in the flour first, then in the egg, and then in the bread crumbs.
In a 12-inch nonstick skillet, slowly heat the oil over moderate heat until hot but not smoking. Add as many cakes as will fir in 1 layer without crowding and fry for about 2 or 3 minutes on each side, until the cakes are golden brown. Drain on paper towels and serve with the sauce on the side.
MARSALA CREAM-FILLED STRAWBERRIES
A sumptuous, easy, and attractive dessert. The largest, most perfect, eye-catching strawberries you can find are cut into a flower and filled with Marsala cream.
Serves 4
12 very ripe strawberries, rinsed, dried thoroughly, and caps removed
?? cup heavy cream
1 tablespoon confectioner??™s sugar plus additional for garnish
1 ?? tablespoons dry Marsala wine
Place the strawberries, hull side down, on a work surface and from the pointed end, split each berry into eighths. Do not cut through to the stem end. Set aside.
In a chilled bowl, using a hand beater, whip the cream until partially whipped. Add the confectioner??™s sugar and whip until almost stiff. Add the Marsala and complete the whipping process. Gently spread the berries open, being careful not to separate the sections. Fill each one generously with cream, using either a heaping teaspoon or piping from a pastry bag fitted with a half-inch star tip. Serve within 30 minutes so that the whipped cream remains stable. Dust with confectioner??™s sugar just before serving.
ASIAN CHICKEN SALAD WITH CILANTRO AND GINGER DRESSING
For those who like their salads hot, tart, zippy, sweet, and satisfying, this chicken salad with roots in the Far East is just the ticket.
Serves 4
SALAD:
8 ounces boneless and skinned chicken breast, poached and cut into long, thin strips (about 1 ?? cups)
1 medium carrot, sliced into thin shreds with a vegetable peeler
3 scallions cut diagonally into 1-inch pieces
1 to 2 cucumbers, preferably Kirby (about ?? pound), halved lengthwise, seeded, and sliced into thin crescent shapes
5 to 6 leaves young mustard greens or Chinese cabbage
2 teaspoons toasted sesame seeds
1 tablespoon slivered almonds, toasted
2 tablespoons whole fresh cilantro leaves
DRESSING:
1 ?? tablespoons light soy sauce or tamari
1 ?? tablespoons rice vinegar
1 ?? tablespoons corn oil
1 teaspoon Asian sesame oil
1 teaspoon hot chile oil
?? teaspoon light honey
?? teaspoon fennel seeds, crushed lightly
1 scant tablespoon finely minced and peeled ginger root
To make the salad: Arrange the chicken, carrot, scallions, cucumbers, and greens on a large serving platter. Sprinkle the sesame seeds and almonds over the salad. Scatter cilantro leaves over all and chill while preparing the dressing.
To make the dressing: Combine all the ingredients and spoon them evenly over the salad. Toss and serve at the table.
TORTILLAS WITH JALAPENO JACK CHEESE, GREEN OLIVES, AND A CILANTRO TOMATO SAUCE
You can prepare the sauce in advance. The assembly is quite fast. It then takes only ten minutes in the oven. Your vegetarian guests will love its slightly hot tingle.
3 large scallions, trimmed and cut into 1-inch pieces
1 cup loosely packed cilantro leaves plus 2 sprigs cilantro for garnish
Two 1-pound cans Italian plum tomatoes
?? teaspoon ground cumin
Salt and black pepper
10 yellow corn tortillas
?? cup pitted and sliced green olives such as Atalanta or Agrinion
7 ounces jalapeno Jack cheese, very thinly sliced
Sour cream for garnish
Place the scallions and cilantro leaves in the bowl of a food processor and chop until fairly fine. Add the tomatoes and process until smooth. Stir in the cumin, salt, and pepper. Transfer the mixture to a bowl and set aside.
Preheat the oven to 450 degrees. Use a 9 x 14-inch rectangular oven-to-table baking dish. Spread ?? cup of the sauce on the bottom of the dish and top with 2 tortillas placed side by side to start 2 separate stacks. Sprinkle each tortilla with a few olives and a few slices of the cheese. Add ?? cup of the sauce over each stack. Repeat this process of layering 3 times, ending with sauce and cheese on top. Bake for 10 minutes.
Remove from the oven and top with a dollop of sour cream and a sprig of cilantro. Cut each stack in half with a very sharp knife and serve while hot.
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200 Everyday Recipes Using Fresh and Exotic Ingredients from Around the World
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by Sheryl London, Mel London, Kathleen Skelly-Kurka (art)
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