Shoestring Gourmet: Not the Same Old Paella

by Alan Gore

Our March Shoestring celebrated the cuisine of ancient Rome with samplings from the cookbook of Apicius. As we gathered and relaxed over wines imported from the furthest corners of the Empire, hosts Linda and Gerry Brazelton had a vegetable relish plate waiting for us: red peppers, dill, olives and green beans. Ursula Gore served hardboiled eggs with a thick and savory pine-nut with vinegar sauce.

Nedra and Glenn Case ladled out an Egyptian lentil soup, accompanied by two of their bread specialties, which we kept circulating with all the entrees: one whole-wheat and one with oats and flaxseed. Linda and Gerry favored us with a roman interpretation of the Greek dolmades, grape leaves stuffed with lamb. Fabaciae virides et baianae - green beans and soybeans in pod - was offered by Joice and Chuck Braden; Jane Khatiblou dished out pullus fusilis, chicken with a tangy stuffing of ground beef and pork with oats, white wine and oil, with Linda and Gerry’s brown rice. Ursula served broiled salmon in a wine and beef broth sauce. Then, a palate-clearing green salad with olive oil and honey dressing from Linda and Gerry. After a pause for digestion around the ancient Roman player piano, we returned to the table so that Joice and Chuck’s fruit, ice cream, mini-waffle and ground cinnamon dessert could top off an evening of imperial delight.

Our April theme will be the modern Spanish cuisine of tapas and related dishes. In this country the Spanish culinary tradition has been so overwhelmed by its Mexican cousin that we tend to think only in terms of paella when we consider Spanish. There is a lot more to Spain than that, so this is what we will explore as we gather at the home of Ursula and Alan Gore. This month we will be meeting at 6 pm on the first Saturday, April 6. Please be sure to call Ursula at 602-863-9648 by Thursday, April 4 to coordinate dishes.