Friday,
February 3, 2012
For previous recipes please use the
Archive links in the left-hand column.
This Week's Theme:
A Taste of Mexico
Today's Recipe:
Pineapple Pudding (Budín de Piña)

Here's a satire on United States
agricultural policy from Gil Carleton:
Dear Secretary of Agriculture,
My friends, Darryl and Janice,
over at Jonestown, Oklahoma, received a check the other
day for $1,000 from the government for not raising hogs.
So, I want to go into the "not raising hogs" business
myself next year. What I want to know is, in your
opinion, what is the best type of farm not to raise hogs
on, and what is the best breed of hogs not to raise? I
want to be sure that I approach this endeavor in keeping
with all government policies. I would prefer not to
raise Razor hogs, but if that is not a good breed not to
raise, then I can just as easily not raise Yorkshires or
Durocs.
As I see it, the hardest part of
this program will be keeping an accurate inventory of
how many hogs I haven't raised. If I can get $1,000 for
not raising 50 hogs, will I get $2,000 for not raising
100 hogs? I plan to operate on a small scale at first,
holding myself down to about 4,000 "not raised" hogs,
which will give me $80,000 income the first year.
Now another thing: these hogs I
will not raise will not eat 100,000 bushels of corn. I
understand that you also pay farmers for not raising
corn and wheat. Will I qualify for payments for not
raising wheat and corn not to feed the 4,000 hogs I am
not going to raise? I want to get started not feeding as
soon as possible, as this seems to be a good time of the
year to not raise hogs and grain. I am also considering
the "not milking cows" business, so please send me any
information on that also.
In view of these circumstances,
I understand that the government will consider me
totally unemployed, so I plan to file for unemployment
and food stamps as well. Be assured that you will have
my vote in the coming elections.
Patriotically yours,
Duster Benton
P.S. Would you please notify me
when you plan to distribute more free cheese?

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This week's
theme
• A Super Bowl Party
This week's
recipes
• Salmon and Cucumber
Pinwheels
• Cream of Vegetable Soup
• Fresh Vegetable Salsa with Baked Tortilla Chips
• Bratwurst with Onion Marmalade
•
Berry Bundt Cake
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• The previous week's Kitchen Tips
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This idea from Linda Parsons is
so quick and easy that it only takes a handful of words
to describe it:
Here's a really easy and
delicious dessert - good enough for a fancy dinner party
or every day. Serve a scoop of vanilla ice cream
drizzled with local honey and topped with chopped
pistachios or marcona almonds.
That wraps up another week of
fun and games here at Worldwide Recipes (except for
subscribers to the Weekend Edition who will be receiving
a collection of authentic Chinese recipes tomorrow), so
have a great weekend.

This luscious dessert is the
perfect topper to a Mexican meal. You can make just the
pudding, with or without the sherry, or you can dress it
up as I have here.
Pineapple Pudding (Budín de Piña)
12 ladyfingers, split horizontally (or pound cake,
sliced
1/4 inch (5 mm) thick)
Apricot jam
2 cups (500 ml) finely chopped fresh (if possible) or
canned pineapple
1/2 cup (125 ml) blanched almonds, ground in a food
processor or blender
4 egg yolks, lightly beaten
1/2 cup (125 ml) sugar
1/2 cup (125 ml) dry sherry (optional)
1/4 tsp (1 ml) ground cinnamon
1/2 cup (125 ml) sour cream
1/4 cup (60 ml) toasted slivered almonds
Combine the pineapple, ground almonds, egg yolks, sugar,
half (1/4 cup) of the optional sherry, and cinnamon in a
saucepan. Cook over low heat, stirring constantly, until
the sauce has thickened - do not boil. Set aside to
cool. Spread a thin layer of apricot jam on the
ladyfingers or pound cake. Place half in the bottom of a
serving dish and sprinkle with half the remaining
sherry. Spread half the pineapple mixture on top.
Repeat. Chill for at least one hour, and spread a layer
of sour cream on top. Garnish with the toasted almonds.
Serves 4 to 6.

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Thanks
to Alan Duxbury for this week's review:
Paul Heathcote's Rhubarb and Black Pudding is quite
simply extraordinary. The recipes are excellent, the
photography requires you to hold the book at arm's
length so as not to drool on the pages, but most of all
it is as much a story book as it is a cookbook. It shows
the lives of the people who actually produce the
livestock and vegetables that Paul uses in his
restaurants. Paul spent twelve years with Raymond Blanc
at Le Manoir aux Quat' Saisons, a Relais and Chateaux
Hotel (with two Michelin stars!) which despite its name
is in England, and is actually where my wife and I spent
our honeymoon. Even if you do not want to buy the book,
do go to Amazon and read the Book Description, the
Editorial Review, and of course the Reader Review (he
added, modestly). It's worth it just to enjoy the
descriptions.
Click here to learn more. |

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Thanks to Nancy Marr for this
review:
Substituting Ingredients: The A to Z Kitchen Reference
is a great little book that has a lot of information to
help keep you from running to the store when you’re in
the middle of a recipe. In my case, that’s something my
husband will really appreciate.
Click here to learn more.
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Thanks
to Caryn from Manalapan, NJ for this review: My son got me this utensil last
year for Christmas and I didn't think I'd ever really
use it, as I had many, many tools to choose from.
However, once I picked it up and tried it, I couldn't
put it down. This 5-in-1 tool is just about the only
utensil I use to cook. I highly recommend it.
Click here to learn more.
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Thanks to Alan Duxbury for this
review: I thought you might like a
review for
Shepherd Spy: Tales of Violence and Intrigue
and Terrorist Sheep. It is available on Amazon and at
only 48 pages may seem small but it's worth buying not
only for the excellent artistry and plot, but also
because you can keep it on your cookery book shelf next
to the large sign reading "Real Shepherd's Pie isn't
made with beef!"
Click here to learn more.
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Thanks
to Laurel Hennessy for this review: One thing in my kitchen that I
use just about daily are my kitchen shears. I use them
to snip herbs right into a pan and to cut my salad
greens into bite-size pieces. I've also used them to cut
chicken strips for stir fry. They are dishwasher safe so
cleanup is a breeze.
Click here to learn more.
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Thanks
to Sherril Gerard of Santa Ana, CA for this review: I have a pigtail food flipper
and love it. Fantastic for bacon and pork chop turning
and other items. You must learn not to scratch the
skillet but once mastered you will love it. It doesn't
let the meat juices escape from holes made by large
forks, and no stiff tongs to make your hands ache. I use
it for french toast, hot dogs, etc. etc. I even gave all
my girls one in their Christmas stockings this year.
Click here to learn more.
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Thanks
to Mary Silcox for this review: The Podleski sisters are masters
when it comes to developing tasty, healthy, and easy to
follow recipes. I own all three of their previous books
(Looneyspoons, Crazy Plates, and Eat Shrink and Be
Merry) and credit them with helping me to lose a
significant amount of weight and develop a healthier
lifestyle. What I like best about their recipes is that
they do not sacrifice flavour for nutritional value.
Indeed, they don't even eschew ingredients such as
butter and bacon - they just restrict their use to small
quantities when needed to add deliciousness. In their
newest book,
The Looneyspoons Collection, the sisters
re-formulate many of their recipes following current
nutritional thinking, and taking advantage of healthy
alternatives (e.g., whole wheat pasta, reduced salt
products) not available when they started out. So long as you can stomach their terribly cheesy puns
(recipe titles include "the lord of the wings", "a wok
in the pork," etc.) I think you'll find this a terrific
addition to your cookbook collection, even if you
already have the sisters' other titles. I particularly
recommend "tube beef or not tube beef" and "worth every
penne" - both delicious dishes that also make great
leftovers.
Click here to learn more.
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Barbara Forsythe, Editor
Nowadays we think it is normal
and right to eat until you are full, but many cultures
specifically advise stopping well before that point is
reached. The Japanese have a saying--'hara hachi bu'--counseling
people to stop eating when they are 80 percent full. The
Ayurvedic tradition in India advises eating until you
are 75 percent full; the Chinese specify 70 percent, and
the prophet Muhammad described a full belly as one that
contained 1/3 food and 1/3 liquid--and 1/3 air, i.e.,
nothing. (Note the relatively narrow range specified in
all this advice: somewhere between 67 and 80 percent of
capacity. Take your pick.) There's also a German
expression that says: "You need to tie off the sack
before it gets completely full." And how many of us have
grandparents who talk of "leaving the table a little bit
hungry"? Here again the French may have something to
teach us. To say "I'm hungry" in French you say "J'ai
faim"--"I have hunger"-- and when you are finished, you
do not say that you are full, but "Je n'ai plus faim"--"I
have no more hunger." That is a completely different way
of thinking about satiety. So: Ask yourself not, Am I
full? but, Is my hunger gone? That moment will arrive
several bites sooner.
Michael Pollan, from "Food
Rules: An Eater's Manual"
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