 One woman's leisure is another's slow death by boredom, and yet another's nervous breakdown. I confess readily and cheerfully that the things that please me most - long walks, spirited talks, crafty stuff, cooking for others - would prompt many to open their veins. But that's their problem, and this is about me. So there! No bio of my life would be complete without a reference to cooking, though day-to-day scullery duty holds little fascination for me. I will, however, plan and work for days to put together all the right ingredients for that perfect dinner party: candles, table linens, china, the quintessential appetizer, an entree and veggies par excellence, a dessert to bring tears of joy... What it's really about is food as performance art. I love cooking for others, but the intimacy element is an essential ingredient. (Translation: don't call me to cater your sister's 500-guest wedding reception.) Sometimes, though, it's enough just to share a really great recipe. Herewith, I offer two: a delightful appetizer, and truffles so good (and so easy!) you won't even mind the first two or three pounds. Vegetable Antipasto with Feta Yield: About 2 cups (500 ml) 1 tbsp (15 ml) olive oil 1 small onion, chopped 1 large carrot, thinly sliced 1 stalk celery, thinly sliced 2 large cloves garlic, coarsely chopped 1/2 cup (125 ml) EACH, diced sweet red and green peppers 1/2 cup (125 ml) coarsely chopped olives, assorted colors 2 tbsp (25 ml) balsamic or red wine vinegar 1/4 tsp (1 ml) dried oregano 1/4 tsp (1 ml) freshly ground pepper Pinch hot pepper flakes 1/2 cup (125 ml) crumbled feta cheese Heat oil over medium heat. Add onion, carrot, and celery, and cook just until carrot begins to soften. Stir in garlic and peppers, and continue cooking until garlic is softened but not browned. Remove from heat. Stir in olives, vingar, oregano, pepper and hot pepper flakes. Gently stir in feta. Cover and refrigerate for several hours to blend flavors. Serve cold or at room temperature with crackers, tortillas, small crusty rolls, or warmed pitas. Leftovers, if any, keep well for four days; after that, add to spaghetti sauce. Truffles to Die For Yield: About 6 dozen 525 grams (about 3 pkgs) semi-sweet chocolate chips 1 can sweetened condensed milk (NOT canned milk, though you will find it in the same section as canned milk in the grocery store) 1 tbsp (15 ml) vanilla Finely chopped nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder and/or icing sugar In heavy saucepan over low heat, slowly melt chips mixed with sweetened condensed milk. Remove from heat; stir in vanilla. Chill 2 hours or until firm enough to handle. *Shape into 1 inch (2.6 cm) balls; roll into your choice(s) of the suggested coatings. Chill one hour or until firm. Store covered at room temperature. * In a mad hurry or feeling exceptionally lazy? Pat into lightly greased pan, top with nuts, etc., if desired. Mark into appropriate-sized squares; chill as above. Serve like fudge. More Leisuretime Pursuits... Herself Overall Herself at Leisure Herself in Mexico Herself - Her Resume Home Page Back to Top |
I confess, readily and cheerfully, that the things that please me most... would prompt many to open their veins. 
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