Shoestring Gourmet Report |
Editor's note. I have combined the articles by Al Gore and Jim Morgan into one.
Our March Shoestring was hosted by Pat Hull, and our theme was Greek. As we gathered in perfect Grecian sidewalk-caf‚ evening weather with libations of ouzo and retsina, we noshed on appetizers.
Pat Hull's hummus paste, served with bread to spread it on, then Jim Morgan's spanakorizo, rice balls with spinach and cheese, served with avgolemono egg-lemon sauce. As an interlude, Joice Braden served us olviolemono soup, which had a chicken stock base with celery and rice. This went well with Marilyn MacDonald's eliopsomo olive and mint bread. This came as both loaves and twists. Bernie Lumbert tossed us the salata, a Greek salad made with feta, olives, mushrooms, tomatoes, cucumber and spinach with mustard oil/vinegar/garlic dressing.
As the entrees began, Ursula Gore prepared psari a la spatsiota: creamy baked cod with olive oil, tomatoes and herbs. Diann Smith brought a common offering in Greek taverns, artichokes and new potatoes - a pairing that seemed unlikely but which everyone agreed was delicious. Jane Khatiblou combined chicken, tomatoes, zucchini, oregano, onions and olive oil. Ken Brown prepared a wondrous souvlaki, consisting of grilled pork with yogurt sauce. From Chuck Braden we got moussaka, which is made of eggplant and lamb. After a palate-clearing taste of sliced oranges from Pat Hull, we were ready for Pat's dessert. For many people, baklava is the best reason to visit Greece. This dessert of alternating layers of phyllo dough and nut paste with honey is both very sweet and highly addictive. Pat's strong, aromatic Greek coffee brought our Aegean adventure to a close.
For April, we met poolside at the home of Joice and Chuck Braden. The weather was absolutely perfect. The wine flowed and the lively conversation lasted far into the evening past the end of the meal.We explored Finger Food, in many of its forms around the world. Syd Golston created treats from two nations: eggplant samosas from India (crusts stuffed with a savory vegetable filling) and antipasti from Italy (pepperoni and cheese on a crispy carrot slice). Jim Morgan and Marilyn McDonald prepared goi cuon from Vietnam (rice paper wrappers filled with noodles, roast beef, shrimp, mint, and basil) with a peanut dip and fiery sriracha sauce. Joice laid out an attractive spread of pickled vegetables, including peperoncini, pearl onions, and asparagus. Chuck prepared one of his specialties, BBQ meatballs-incredibly rich and zesty. Linda and Gerry Brazelton offered giant stuffed mushrooms, a hearty indulgence which vanished as soon as it was served. For dessert, we had Janet McDonald's delicious soft oatmeal-raisin cookies and Gerry and Linda's tart lemon bars (one of my favorites).
For May, we'll be Turin northern Italy, and believe me, this ain't just Bologna. What characterizes northern Italian cuisine? Well, in two words: "No tomatoes!" What? How can this be? Isn't all Italian food inundated with Contadina goo? Certamente non! In the north, the only avalanches are of the snow variety.The Northerners eat such delicacies as: bollito misto, stewed onions, potatoes and meats (e.g., capon, veal), which may be served with mostarda di frutta, a sauce of preserved fruit; raddicchio rosso di Verona, a salad of red chicory; carpaccio, thin slices of beef dressed with lemon juice, olive oil, and parmesan cheese; grissini, pencil-thin breadsticks; ossobucco, veal shanks in garlic and rosemary; tartufi, black or white truffles; risotto alla Mantovana, creamy rice with sausage and nutmeg; and panetone, a light dessert bread. This event will be held at the home of Gerry and Linda Brazelton in north central Phoenix on Saturday, May 13. Arrive at 6:00, eat at 7:00. Call them by Thursday, May 11 at 602-997-9057 to make your reservation and coordinate your contribution. For recipes, you can reach me at 480-831-2170 or jlmorgan@amug.org.