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Wednesday,
March 10, 2010
This
Week's Theme:
Favorite Ingredients - Chocolate
Today's
Recipe: Chocolate Fudge Pie
(Please see the Archive links in the column on the right
for previous recipes)
Today's
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Food
Funny
Lois Thomson writes, "All of
my funny food experiences seem to revolve around my
inability to read French!"
Many years ago, when I was
in college and studying French, my friend and I took
a trip to Montreal. Eager to put my "knowledge" of
French to good use, I was standing outside a
restaurant perusing the posted menu. All at once I
saw a listing for "canard a l'orange" and was
horrified. "I can't believe this," I said to my
friend. "They serve fox with oranges!" Well, of
course they didn't. What happened was that I
confused the word for duck - canard - with the one
for fox - renard. More than 20 years later my friend
still reminds me of the time I wanted "fox with
oranges" in Montreal.
Quizine
Question
Cynthia MacGregor, Editor
What is chow-chow, and what did
it originally consist of?
Subscribers to the PLUS
Edition will receive the answer to today's Quizine
Question by email. For complete details see the
PLUS Edition page.
A
Word
from the Chef
It's time for another peek
into the Worldwide Recipes mailbag, and a few
messages from our favorite pair of correspondents.
Dear Chef,
How do you come up with
something to write about every day? Over the years
you seem to have covered just about every subject
under the sun. Is there anything you won't write
about?
Your adoring fan,
Sally
Hi Sally,
Actually, there are a few
things I refuse to write about in this space. Among
them are politics, religion, sex, and artificial
processed food products. But don't get me started on
the artificial foods thing. I just don't understand
why people would eat stuff that belongs in the same
food group as Vaseline and kitty litter.
Don't get me wrong; some of
those imitation food things have some value. For
example, a well known artificial cheese product,
when shaped into a ball, can provide hours of
entertainment for small children and dogs alike. It
has the added advantage of glowing in the dark,
making it an excellent choice for tossing around
outdoors at night, and it even bounces, making the
gaming possibilities endless. That non-dairy whipped
topping stuff makes excellent spackle for filling
small cracks in your walls, and can also be used as
tile grout in a pinch.
Let's not even talk about
all the substitutes for dairy product that lurk on
our supermarket shelves. Has somebody really
determined that the chemical compounds those things
are made from are actually better for you than milk?
If so, I must have been absent that day. So they
don't contain cholesterol and that's a good thing,
but what about the stuff they do contain? Wouldn't a
small amount of cholesterol be a fair trade for all
those mystery ingredients? Unless you are under
doctor's orders, I would think it would be.
Anyway, now you see why I
refuse to write about certain subjects in the
recipezine - once I get started it's hard to stop.
Besides, if I did write about such things I am sure
I would receive a flood of email containing all
sorts of vile epithets and thinly veiled threats, so
some subjects are best avoided. Thank you for
subscribing.
The Chef at Worldwide
Recipes
Dear Chef,
How do you do it? I don't
understand how you can keep us entertained every day
on such a wide variety of topics. Is there no
subject that is off limits to you?
Don
Hi Don,
You know me, I'll spout off
about anything. Thank you for subscribing.
The Chef at Worldwide
Recipes
In
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Today's
Second Recipe: Chocolate Rum Mousse
Today's bonus recipes from the WWR Archives:
Black Bean Chili;
Veal Peperonata; and
Mexican Papas al Mojo de Ajo (Garlic Roasted Potatoes)
Readers'
Recipes: Barbecue Chicken and Cheddar
Quesadillas; Preserved Lemons; Chicken and Peppers
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Baked Parmesan-Crusted Buttermilk Chicken
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Today's
Recipe
This pie is not only
sinfully rich, but it's a cinch to prepare
because you don't have a crust to contend
with.
Chocolate Fudge Pie
1 cup (250 ml) sugar
1/2 cup (125 ml) butter
2 egg yolks
2 oz (55 g) melted unsweetened chocolate
1/3 cup (80 ml) all-purpose flour
1 tsp (5 ml) vanilla extract
1 cup (250 ml) coarsely chopped walnuts or
pecans,
or whole peanuts
2 egg whites, beaten until stiff
Cream together the sugar and butter. Beat in
the egg yolks and chocolate. Add the flour,
vanilla, and nuts, mixing to combine
thoroughly. Fold in the beaten egg whites.
Pour into a well greased 8- to 9-inch (20 -
23 cm) pie pan and bake in a preheated 325F
(165C) oven for 30 minutes. Makes 1 pie to
serve 6 to 8.
Reader
Review
 Reader
Laurel Hennessy writes:
I don't want to see this
site shut down so here is my current favorite
cookbook. "Cheese" by James McNair. It's by
Chronicle Books in San Francisco. Not only are the
recipes yummy but the photography by Patricia
Brabant is divine. Whether cheese is served on a
snack tray or melted into mac and cheese or even a
big bowl of scalloped potatoes, it's always good. My
favorite snack is apple slices topped with a slices
of Cheddar cheese.
Click here for more information.
Tell us about your
favorite cookbook, kitchen tool, or gourmet
food by sending a brief review to
Review@wwrecipes.com
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the ISBN or ASIN number.
Kitchen
Tip
Thanks to reader Anna
Welander for today's helpful hint:
If you need to spray a
muffin or cake pan with vegetable oil, open the
dishwasher and hold the pan over that while
spraying. No oil residue on the floor or counter.
If you have a handy solution to a common kitchen
problem, please send it to
Tips@wwrecipes.com
Culinary Chronicles
Karlis Streips, Editor
"Only a Commie Wouldn't Eat
It!"
The claim in today’s
headline was made by someone who feels absolutely
passionately about the product that we will be
discussing today. "Here is what I suggest putting
[it] on: Everything," he writes.
Well, I’m thinking ice
cream, and I’m not sure that that would be the
proper receptacle for it, but apart from that, there
are quite a few uses for… Tabasco sauce...
Subscribers to the PLUS
Edition receive the complete Culinary Chronicle
delivered conveniently by email every day. See the
PLUS Edition page for details.
Ask the
Chef
Judy asks: What is Stilton
cheese? Where do I find it?
The Chef answers: Stilton
gets my vote as the best of all English cheeses, and
is among the finest cheeses to be had anywhere. It
is a cow's milk cheese that is aged for 4 to 6
months and is inoculated with the same mold that
makes Roquefort and other blue cheeses. It was
originally made in the small village of Stilton in
Huntingdonshire, but is now produced in
Leicestershire, Nottinghamshire, and Derbyshire. A
good Stilton is rich and creamy thanks to its 45
percent fat content, but is also slightly crumbly
with the mild pungency of all blue cheeses. It is
becoming more widely available, and some
supermarkets even where I live in rural Georgia
frequently carry it. If you can't find it in a
supermarket or gourmet shop in your area, have a
chat with the manager of your local supermarket and
advise him that if he doesn't order it for you, you
will be forced to move to another state.
Send your questions on
any topic, no matter how serious or silly, to
AsktheChef@wwrecipes.com - I can't answer them all,
but I'll publish one every day whether I know the answer
or not.
The
Last Morsel
Barbara Forsythe, Editor
The etymology of "barbecue"
is 'vaut le détour': the word derives from the
Haitian 'barbacado', a rack-frame system used to
suspend off the ground such items as beds. We may
conjecture the device's use as an instrument of
torture or cannibalism.... The act of setting fire
is a deep human imperative that continues to be
celebrated in the potent suburban ritual of charcoal
briquettes and lighter fluid--a direct link with
man's ancestral past, with the magical acts of
painting, followed by hunting, followed by an open
fire, followed by the tribal feast on freshly killed
mammoth- flesh, paralleling the composition of the
shopping list, the expedition to the supermarket,
the barbecue itself, and the ceremonial male feat of
dismemberment or, as it is quaintly known,
"carving."
John Lanchester, from "The
Debt to Pleasure"
Please address your comments regarding "The Last Morsel"
to editor Barbara Forsythe at
Barbara@wwrecipes.com
For an archive of all Morsels published in Worldwide
Recipes, plus Weekend Morsels for insatiable foodies,
please visit TheLastMorsel.com
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