By Elizabeth David
Mythical prepare dinner and author Elizabeth David replaced the way in which Britain ate, introducing a postwar country to the sun-drenched delights of the Mediterranean, and bringing new flavours and aromas similar to garlic, wine and olive oil into its kitchens.
This mouthwatering choice of her writings and recipes embraces the richness of French and Italian delicacies, from earthy cassoulets to the easiest spaghetti, in addition to evoking the scent of buttered toast, the colors of overseas markets and the pleasures of picnics. wealthy with anecdote, David's writing is outlined via a keenness for strong, genuine, well-balanced nutrition that also conjures up cooks this present day.
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Additional info for A Taste of the Sun (Penguin Great Food)
Sauce: 1 large onion, chopped 2 tablespoons chopped parsley 1 stalk celery, chopped 1 clove garlic, minced 2 small cans tomato paste or 1 large can 1 small can tomato sauce or 1 large can 1 quart canned tomatoes 1 quart tomato juice 1 small can water salt, pepper, sugar to taste 1 small can mushrooms (optional) fresh dill cooked spaghetti Put small amount of olive oil in skillet. Add chopped onion, parsley, celery, garlic, and mushrooms. Cook until onion is transparent. Transfer this mixture to a Dutch oven or heavy pot and add the remaining ingredients.
Mix. Add rinds, vanilla, and zucchini; mix well. In a separate bowl, mix flour, salt, baking powder, and soda, cinnamon, nuts, and dates. Add and mix well to zucchini mixture. Grease 2 loaf pans. Bake for 1 hour and 10 minutes. Cool and then remove from pans. Pineapple Zucchini Bread Miriam Satz 3 eggs 1 cup oil (canola) 11⁄2 cups sugar 2 teaspoons vanilla 2 cups zucchini, grated 1 (81⁄2-ounce) can drained, crushed pineapple 3 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 ⁄2 teaspoon baking powder 11⁄2 teaspoons cinnamon 3 ⁄4 teaspoon nutmeg 1 ⁄2 cup golden raisins 1 ⁄2 cup chopped walnuts Variation: Use 2 cups flour with 1 teaspoon cinnamon.
Mix together in dish. Spread over top of chicken. Sprinkle flour over all and add salt, pepper, and paprika to taste. Place a small amount of warm water in the bottom of the pan. Bake in oven for 11⁄2 to 2 hours or until tender. ) Instead of flour can use matzo meal, cracker crumbs, or bread crumbs. 34 Recipes from Miriam Lerner Satz Four-Way Chicken (Israeli Style) Miriam Satz Easy Crispy Chicken Miriam Satz 1 4 4 4 4 1 chicken (21⁄2 to 3 pounds), cut up about 1⁄2 stick or more margarine (parve), melted about 2 cups of crispy rice cereal, slightly crushed chicken, cut up tablespoons honey tablespoons lemon juice tablespoons margarine tablespoons soy sauce Place chicken in baking dish, skin side down.