ROSANNA'S NEWS AND VIEWS©
March, 2001
MISO SOUP
Ingredients
1 small Onion, diced
1 medium Carrot,
julienne
1 Handful Snow Peas
A few Cauliflower Leaves
5 Brussels Sprouts,
thinly sliced lengthwise
½ cup Mung Bean Sprouts
Miso
Diagonally cut Scallions
for garnish
8-10 cups Spring Water
Preparation
Bring water to a boil
with Onions, Carrots and Cauliflower Leaves and Brussels Sprouts.
Simmer for 15 minutes, return to boil, then add Snow Peas and Mung Bean
Sprouts. Simmer 3 minutes then add
diluted (with the broth) Miso, simmer 2 more minutes.
Serve.
This recipe works well
with salted dried Codfish as well. It
must be handled properly and some stores will sell it ready for the pot.
Usually even this requires more soaking as it may still be too salty (for
a day or so).
Ingredients
1 large onion, diced
3 Tbsp. Cold pressed
extra virgin Olive Oil
1 bunch Parsley, chopped
finely
2 pounds Baccală,
cut into 4 inch chunks.
Preparation
Rosanna buys the dried
fish and soaks it for three days, changing the water two to three times per day.
In a stainless steel pan, sauté Onions in Oil until they are clear.
Add Baccală, continue
to sauté until it is hot and steamy, then put a lid on the pot, lower the heat
and continue cooking until the fish is soft.
This takes time, at least ½ hour, maybe more. Add Parsley, taste for Salt (it shouldn’t need it if
prepared correctly).
Serve over the Polenta,
with the optional Hot Pepper Sauce
HOT PEPPER
SAUCE (if you are healing, don’t use this)
Ingredients
¼ cup Extra Virgin
Olive Oil
2 dried Sweet Peppers
1 dried Hot Pepper
Preparation
Put Oil and broken
Pepper pieces in a small pot and bring to high temperature, cook 2 minutes or
until Peppers are crispy and dark. Remove
from heat.
BAKED
VEGETABLES
Ingredients
3 Carrots roll, cut into
big chunks
1 medium Onion, cut into
4 pieces
1 Rutabaga, cut into
chunks
1 Burdock Root, roll cut
into big chunks
2” piece Kombu Seaweed
Preparation
Put Kombu in heavy iron
pot
Add vegetables, grouping
together in sections and ½ cup Spring Water bake covered at 350°F
for 1 hour. After 45 minutes
sprinkle with a few drops of Soy Sauce.
PRESSED
SALAD
Ingredients
6-7 Radishes with leaves
5-6 leaves of Endive
½ head Fennel
1 bunch Green Leaf
Lettuce
Preparation
Wash carefully and chop,
thinly slicing the Radishes and the Fennel.
Toss together with a handful of salt, press for one hour.
Rinse to remove salt, drain and add a few drops of Umeboshi Vinegar, mix
again and serve.
BROCCOLI di
RAPE (Italian Bitter Broccoli)
Wash and cut into
pieces. Steam until tender, 1
minute or two. Serve.
SHOYU
TURNIP PICKLES
Cut one small
Turnip into matchsticks. Put in jar
with enough Shoyu (1/2) and Spring Water (1/2) to cover.
Let stand for three days, keeping turnips submerged (use a rock or
something). Eat anytime, being sure
to refrigerate after 3 days.
CRANBERRY
BREAD (a different version appears in an earlier newsletter)
Ingredients
1 cup Spelt Flour
2 cups Rice Flour
2 Tbsp. Baking Powder
½ Tsp. Sea Salt
4 Tbsp. Cold Pressed
Corn Oil
1/3 cup Unsweetened
Chocolate, chopped into chocolate chip size
Grated Zest of 1 Orange
2 cups fresh Cranberries
½ pound block of Tofu
½ cup Maple Syrup
1 cup Walnut halves
Preparation
Preheat oven to 350°F;
mix all dry ingredients, and blend all wet ingredients, separately; combine all
ingredients, stirring only as much as needed to distribute all ingredients.
Batter will be stiff. Pour
into oiled, floured pan, (best to use earthenware or glazed pottery) bake for 1
hour and try with a toothpick. If
it’s dry, it’s ready. Let cool
on rack cut and; Serve!
Buon Appetito!
We recommend Nicholas Fernée
from Emilia Trasatti, thanks! It may all be true.
|
WISDOM of Hafiz
Beautiful Hands
This is the kind of Friend You are -
Without making me realize
My soul's anguished history,
You slip into my house at night,
And while I am sleeping,
You silently carry off
All my suffering and sordid past
In Your beautiful Hands.
("Tonight the Subject is Love" - versions of Hafiz by Daniel Ladinsky)