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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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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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Today's second recipe

• Mexican Almond Flan (Flan de Almendra)

Today's bonus recipes from the WWRecipes Archives

• Gingerbread Waffles
• Brie and Pancetta Omelet
• Fig Rolls (Pan de Higos)
• Creamy Custard (Natillas)

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• Mushroom and Potato Soup - Version 1
• Homemade Oreos
• Sweet Onion Muffins
• Red Bell Pepper Soup (Heart Healthy)

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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.

	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.
	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.
	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.
	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.
	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.
	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.

If you have a favorite cookbook, kitchen gadget, or specialty food item that's available from Amazon.com, we all want to know about it. Please send a brief review (along with the Amazon ASIN if possible) to Review@wwrecipes.com

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"

Please address your comments regarding "The Last Morsel" to editor Barbara Forsythe at Barbara@wwrecipes.com

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