A History of Food in 100 Recipes by William Sitwell

By William Sitwell

In today's 24-hour patron society, you possibly can get what we wish to devour. yet will we comprehend the place those daily recipes got here from, who invented them, and utilizing what ideas? This ebook offers a colorful and exciting trip during the background of food, celebrating the world's maximum dishes.

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Stuffed Mushroom Croustades These mushroom appetizers are so delicious, they’ll just disappear from the plate. I first tasted them at Toronto caterer Alison Cummings’ home. To keep the fat as low as possible, I reduced the butter and used lower-fat cheese. Other savory fillings are also wonderful nestled in the croustade cases, which are much lower in fat and calories than pastry. 36 36 1 cup 1 1/4 cup 4 tsp 1/2 cup thin slices whole-wheat bread medium-size mushrooms fresh whole-wheat bread crumbs large clove garlic, chopped chopped fresh parsley leaves Salt and pepper butter, melted, or olive oil shredded part-skim mozzarella cheese 36 36 250 mL 1 50 mL 20 mL 125 mL Using 2 1/2-inch (6 cm) cookie cutter or glass, cut out 36 rounds of bread.

Salmon Mousse with Dill This is one of my all-time favorite recipes that I continue to make year after year. I always use fresh dill and usually make it in a ring mold or loaf pan, which looks pretty unmolded and surrounded with melba toast or French bread. However, it’s just as delicious served straight from a shallow bowl. Be sure to use sockeye salmon for its bright red color. 2 1 3/4 cup 1/2 cup 1/2 cup 1/2 cup 2 tbsp 1 tbsp 1/2 tsp Dash cans (each 7 3/4 oz/220 g) sockeye salmon 2 envelope unflavored gelatin 1 1% yogurt 175 mL sour cream 125 mL finely chopped celery 125 mL chopped fresh dill leaves 125 mL (or 1 tsp/5 mL dried dillweed*) grated onion 25 mL fresh lemon juice 15 mL salt 2 mL hot pepper sauce Dash Drain salmon liquid into measuring cup; add enough water to make 1/2 cup (125 mL).

Stir in yogurt, sour cream, celery, dill, onion, lemon juice, salt and hot pepper sauce. Remove skin from salmon (but not bones –– they’re an excellent source of calcium); mash salmon with fork or process in food processor. Mix into gelatin mixture. Spoon into lightly oiled 4-cup (1 L) mold. Cover and refrigerate until firm, at least 3 hours. Unmold onto serving plate. Makes about 3 1/2 cups (875 mL). *If using dried dillweed, add 1/4 cup (50 mL) finely chopped fresh parsley. PER TBSP: 18 calories 2 g protein 1 g total fat trace saturated fat 3 mg cholesterol trace carbohydrate 0 g dietary fiber 56 mg sodium 32 APPETIZERS M AKE A HEAD Spread can be covered and refrigerated for up to two days.

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