|
|
|
|
Be Nice--Nice Is Good __________________________________________________ Joe Barkson's WORLDWIDE RECIPES Now Even More Free Than Before __________________________________________________ This Week's Theme: Favorite Ingredients - Mushrooms Today's Recipe: Roquefort-Filled Mushrooms __________________________________________________ TODAY'S SPONSORS __________________________________________________ Amazon.com - Please support your favorite recipezine by using this link for all your purchases from Amazon.com: http://www.wwrecipes.com/amazon.htm __________________________________________________ FOOD FUNNY __________________________________________________ Here's a good one from Rosemary Zwick: My wife and I were browsing in a crafts store when I noticed a display of country-style musical instruments. After looking over the flutes, dulcimers and recorders, I picked up a shiny, one-stringed instrument I took to be a mouth harp. I put it to my lips and, much to the amusement of other shoppers, twanged a few notes on it. After watching from a distance, my wife came up and whispered in my ear, "I hate to tell you this, honey, but you're trying to play a cheese slicer." __________________________________________________ THE WEEKEND EDITION __________________________________________________ This week's theme: The Silver Palate Cookbook This week's recipes: - Green Peppercorn and Mustard Dip - Beet and Blue Cheese Salad - Braised Scallions in Mustard Sauce - Raspberry Chicken - Lime Mousse Also included in every Weekend Edition: - A Food Funny - A Word from the Chef - The previous week's Kitchen Tips - The previous week's Ask the Chef questions and answers Subscribe today so you don't miss any of the fun. Please see http://www.wwrecipes.com/weekend.htm for complete details. __________________________________________________ A WORD FROM THE CHEF __________________________________________________ Readers of the free edition will find a surprise if they go to the website today. I just hope they are pleasantly surprised. I'll explain. For several years I have been posting the daily recipe on the website in the fashion that is generally referred to as "blog-style." The daily email I sent them contained little more than a link to the website, and they were encouraged to visit the site to get their free recipe, food funny, and all the other good things. The reason I began doing this several years ago was because I could generate some income from the banner ads that I hosted on my website. It wasn't much money, but it was better than a poke in the eye with a sharp stick, so I made a few bucks that way for a while. Then about two years ago Google, the soulless entity that runs the AdSense program that I was using to provide the ads, decided that I was no longer welcome to run ads for them. They are notorious for canceling their agreement with small publishers like me, and they never offer a reason or explanation for the cancelation. I suspect that I was canceled because a few over-zealous readers were clicking on ads with no intention of buying anything, but that's only a guess. Since I was unceremoniously booted out of the AdSense program I have tried to find another provider of third-party ads that might generate enough money for me to buy Cooky a doggie treat once in a while. After more than two years of trying, I finally decided to go back to doing things the way I did things back in the early days of Worldwide Recipes. As a result, beginning today, the subscribers to the free edition will get their recipes (and accompanying Food Funnies, Words from the Chef, Bulletin Board messages, and Last Morsels) by email. No longer will they have to hop onto their web browsers and cruise the internet in order to retrieve all those things. Instead, everything will be delivered by our courteous email couriers to be read and enjoyed at their leisure. I expect I'll be flooded with inquiries and complaints from people who went to the website and were unable to locate today's recipe. At least I'll know who reads this thing ... and who doesn't. __________________________________________________ TODAY'S RECIPE __________________________________________________ Mushrooms have traditionally been considered an autumnal treat, but modern cultivation techniques have made most of the mushrooms we eat available year-round. Whether you consider them a seasonal delicacy or not, I think it's time for some mushroom dishes. Here's the lineup: Monday's Starters Russian Mushroom Soup Mushroom and Hazelnut Salad* Tuesday's Soups or Salads Roquefort-Filled Mushrooms Mushroom Pate* Wednesday's Side Dishes Grilled Potatoes and Mushrooms Quick Mushrooms with Garlic* Thursday's Side Dishes Mushroom-Stuffed Onions Creamed Mushrooms* Friday's Entrees Mushroom Stew Beef, Barley, and Mushroom Casserole* * Indicates recipes that will only be available in the PLUS Edition. Please see http://www.wwrecipes.com/plus.htm for details. When James Beard published Hors d'Oeuvres and Canapés in 1940, eating mushrooms raw was almost unheard of in the United States. In fact, fresh mushrooms were difficult to obtain in many parts of the U.S. until well into the '60s, and this recipe is demonstrative of the enormous impact Mr. Beard had on American tastes during the 20th century. James Beard's Roquefort-Filled Mushrooms 8 oz (250 g) Roquefort or other good quality blue cheese 1/2 cup (125 ml) butter, softened 1 tsp (5 ml) dried mustard 24 medium mushroom caps 1/2 cup (125 ml) finely chopped green olives Combine the cheese, butter, and mustard, mixing until smooth. Pipe or spoon the cheese mixture into the mushroom caps and sprinkle with chopped olives. Makes 24 to serve 6 to 8 as an hors d'oeuvre. Please feel free to forward this ezine to as many people as you like. All I ask is that you send them the entire message, and I hope you'll encourage the recipients to subscribe at http://www.wwrecipes.com __________________________________________________ IN TODAY'S PLUS EDITION __________________________________________________ If you like recipes, then you'll love Worldwide Recipes PLUS. Subscribers to the PLUS Edition receive everything in this free edition plus the following additional recipes and features: Today's second recipe: Mushroom Pate Today's bonus recipes from the WWRecipes Archives: - Sardine-Stuffed Deviled Eggs - Steamed Clams - Beef Casserole with Walnuts - Sausage and Apple Casserole Today's Readers' Recipes: - Crab Tostadas - Rich Chocolate Coconut Tart - Bleu Cheese Dressing - Taco Pie Additional features available only in the PLUS Edition: Quizine - An interesting and unusual bit of food trivia every day Kitchen Tips - Helpful ideas to make cooking even more fun Culinary Chronicles - Food legend and lore through the ages Ask the Chef - It's usually about food, but you never know what people are going to ask me Monthly and annual subscriptions with several easy payment methods are available. For complete details please see http://www.wwrecipes.com/plus.htm __________________________________________________ THE MEMBERS ONLY AREA __________________________________________________ Recipes and handy tools for the serious cook accessible only to card-carrying Recitopians. Check it out today. http://www.wwrecipes.com/members.htm __________________________________________________ THE BULLETIN BOARD __________________________________________________ No messages for the Bulletin Board today. Post a request or announcement on any subject except goods or services for sale to [email address deleted for publication on the web] Please reply directly to these readers if you can help them find what they are looking for. They will appreciate it, and you might make a new friend. __________________________________________________ THE LAST MORSEL __________________________________________________ Italy. We are definitely talking about a warm and friendly nation here. This nation is so friendly that the leading cause of injury is getting passionately embraced by strangers. One time we were at a restaurant near Rome eating a medium-sized Italian lunch consisting of enough pasta to feed Lithuania for six months, and we happened to mention that the wine tasted good. So the restaurant owner insisted that everybody in our party *had* to go see his wine cellar, which involved climbing down a set of steep rickety stairs into the kind of dark, dank, spider-infested basement that you often see in horror movies, wherein some doomed character goes slowly down the stairs while dramatic music plays in the background and the theater audience is shouting, "DON'T GO DOWN THERE, YOU FOOL!" because they know there's a lunatic lurking in the darkness with a machete and an industrial staple gun. This basement was like that, only it was occupied by something even more dangerous than a homicidal maniac, namely, numerous barrels of wine, which the restaurant owner insisted that we had to drink many samples from, and quite frankly we wonder how we got out of there. In fact some members of our party may still be down there with the spiders, and we urge you to stop in and see them (the spiders) during normal visiting hours. Dave Barry, from "Dave Barry's Only Travel Guide You'll Ever Need" http://www.amazon.com/exec/obidos/ASIN/0345431138/thelastmorsel-20 Please address your comments regarding "The Last Morsel" to editor Barbara Forsythe at [email address deleted for publication on the web] For an archive of all Morsels published in Worldwide Recipes, plus Weekend Morsels for insatiable foodies, please visit Barbara's website at http://www.thelastmorsel.com/ __________________________________________________ SUBSCRIPTION INFORMATION __________________________________________________ To subscribe, unsubscribe, or change your email address, go to http://www.wwrecipes.com/contact.htm Problems? Contact me at [email address deleted for publication on the web] __________________________________________________ |
|
|
50 Fundamental Recipes
|
|
||
|
Would you like to post my recipes on your website?
© Copyright 1998-2015 Worldwide Recipes. All
rights reserved. |
||||
Joe
Barkson has been writing and publishing under the pen name "The
Chef at Worldwide Recipes" since 1998. He came to food writing
late in life following checkered careers in computer marketing,
graphic design, and teaching high school Spanish. A lifelong
interest in food and cooking ("I've been eating since I was a
baby," he is fond of saying) was nurtured by extensive
international travel during his formative years, and this
accounts for the emphasis on world cuisine in his choice of
recipes and themes. Twice married and currently happily single,
he lives in rural Georgia with a hyperkinetic schipperke that
answers to Cooky when the mood strikes him.
