Thursday, October 04, 2007
The Quest For All Things Tasteful
Once again the weekend has surreptitiously and quickly crept up on us, catching us unawares. Well, it has me, at least. I'm not sure what I've done this week. Have I done anything worthwhile? I don't think so. Have I done anything memorable? I doubt it very much.
While visiting the legendary, local junk-yard up here on the mountain the other day, I did discover a large, old, discoloured brass cauldron. After a spot of "wheeling and dealing", I brought it home with me! My purchase barely fitted into my little car, let alone my cabin! This morning I started restoring my acquisition to its former glory (or near to as possible) with metal polish. Doing so, I felt like one of the witches who visited Macbeth, the Thane of Cawdor! Very soon, I started chanting, "Double, double, toil and trouble; Fire burn and cauldron bubble."
'Tis a worry!
Not knowing what to write about, I thought I'd give you one of my nonsensical verses to ponder upon and a couple of recipes to chew over. Included is a thought I think I thought about one night! As evidenced, my mind works in mysteriously weird ways!
Throughout the years wide and afar
Trekking life's meandering highway
Defying the ebb stemming the flow
Beating the hurdles conquering the brae
Wistfully she searched high sought low
For him...her Lochinvar
Succumbing she wished upon a star
But to find emptiness heartache and pain
In giving her heart a problem arose
Their love for her so often they did feign
How badly she hurt nobody knows
In her quest for Lochinvar
Exploring on and on it was bizarre
If victorious what then would she do
A life complete with happiness and bliss
Or with tear-filled eyes bidding him adieu
A doleful smile a lingering farewell kiss
Perhaps instead she'd pickle him in a jar
Quote of the day:
Some men want you for always
Some men want you all ways
I'm not yet sure what I'll be preparing for myself over the weekend, but I do have some green prawns, squid and full-shell mussels in the freezer. I find myself leaning towards something with seafood. Lately I've liked the idea of food, but when the time has come to prepare and eat it, my appetite turns its nose up at it. The same applies to drinking. At the moment, I like the idea of having a few drinks, but don't know what I really feel like imbibing, and then I can't be bothered. I've got some fresh limes in a bowl on my dining table, perhaps the tang of the limes will enliven my palate. There is a bottle of tequila and one of Triple Sec in my personal liquor store...did someone mention "Margaritas"?
Lingune with Prawns & Mussels: Finely chop 1-2 heads of garlic. In a pan add garlic and slightly less than a pint of olive oil (this recipe serves 10, so don't panic...just cut down the quantities for less if you so desire). On low heat simmer until garlic just begins to change colour. Add dried chilli flakes or paste, to taste and 1 bunch of Italian parsley, roughly chopped. Toss in a dollop of butter. Allow sauce to simmer 1 minute. Remove from heat. In a large pot, steam about 1kg mussels until shells open, discarding any unopened ones. Shell about 20 or so green prawns (raw). Lightly saute' empty shells in another dollop of butter and a splash or two of olive oil, a dash of salt and some ground black pepper. Remove shells, then add prawns. Cook until prawns have just turned pink. Set aside until 1.5lbs linguine is cooked al dente;. Drain but don't rinse. Plop pasta into a bowl. Add mussels, prawns and garlic mixture. Top with chopped Italian Parsley. Stir and serve.
Sauteed Sea Scallops with Rosemary & Lemon: Choose a pan that can hold 680g scallops in one layer later. Into the pan put 4 tablespoons extra virgin olive oil and 2 garlic cloves, sliced finely. As the garlic turns golden, add 1-1.5 teaspoons fresh rosemary leaves. Stir. Add the scallops, salt and ground black pepper. Turn up heat to high. Cook, stirring fequently until scallops change to a flat white. Add 2 tablespoons fresh lemon juice (or lime juice, if you prefer). Turn up heat, again. Stir once or twice, then serve with crusty bread.