Saturday, September 20, 2008
A Blast from the Past
I can't help it. I love blogging, and I can't stay away from it.
I recently (5 seconds ago) found this deep, deep in my My Documents folder, tucked away where no one would find it for years. 7 years, to be exact. It's an assignment from my Humanities class in high school (Go Wildcats!) that my friend Jennifer and I wrote to show the world how funny and smartassy we were when we were 17. I thought you might enjoy it. I love the last sentence. And for those of you who didn't know Jenn or I when we were 17, that's a picture of us from our Senior Prom. We had matching bangs. I love that girl.
September 8, 2001
How to Really Cook Greek Like a Pro….Wrestler
Rice Pilaf with Mushrooms (Pilafi me Manitaria)
Makes 6 servings
1 medium sized onion, large enough to make a grown man cry
¼ cup butter
2 garlic cloves
3 tablespoons chopped bad-smelling Italian-style flat-leaf parsley
2 teaspoons fresh thyme, or if you’re ghetto, dried thyme.
1 cup long grain white rice that doesn’t get soft, no matter how much water you put in it
1 ½ cups of chicken broth with the gross fat floating at the top
½ cup (or as much as you feel is necessary) dry white wine, or cooking sherry
1 pound mushrooms
2 tablespoons lemon juice
½ cup freshly grated parmesan cheese
Using a heavy metal saucepan, sauté the onion in two tablespoons of the butter. If this doesn’t make you cry, you are a heartless bitch. Add the garlic, parsley, thyme, rice and mushrooms and sauté 1 minute. After you do this, realize that you were not supposed to put in the mushrooms, and cry some more. Add the water and sherry/wine, until someone cries out in despair “HOW MUCH ARE YOU PUTTING IN THERE, HOLLY!?” Then, laugh, and add more rice. Meanwhile, wash and stem some more mushrooms. Melt the butter and add the lemon juice and mushrooms. Sauté quickly, 2-3 minutes, just until hot. Add to the cooked (but still crunchy) rice, and fluff like a cloud, and sprinkle with cheese. Then act surprised when it tastes good, and swear on the fact that it does because of how much alcohol is in it.
Greek Cheese Pie (which is actually just a quiche…)
3 cups all-purpose flour
1 cup warm water
2 tablespoons oil
½ spoon oregano
“dash” of salt
Mix ingredients, which look like they’ll never come together, but finally do, and knead for about 2-3 minutes, adding flour to it until it doesn’t stick to the hands. Complain continually, until this step is complete, and then separate unto 3 equal parts.
A couple of chopped green shallots, or if you feel it is appropriate, you may use green onions.
1/3 cup of finely chopped parsley
2 cups wonderfully salty feta cheese, crumbled
½ cup freshly grated Romano cheese
½ cup whole milk, or, better still, half and half. If you don’t know how many pints are in a cup, get the big one.
salt, pepper, thyme
Beat the eggs senseless. Place them aside, and chop and mix all other ingredients, running around like crazy because everything is happening too quickly and you didn’t chop everything BEFORE you put it in the pan. Heat until the cheese begins to melt. Add salt and too much pepper, balancing it by adding too much thyme and yelling “BAM!” at the top of your voice. Allow to cool at room temperature; then mix in the eggs.
Some assembly required:
Look for a rolling pin, and settle for a glass, out of frustration, when you can’t find one. Roll out the 3 dough balls, complaining routinely about how much time it takes. Make each on a bit bigger than your baking pan(s). The amount of dough will give you the right thickness…so we hope.
Place the first layer on the greased pan, with ends hanging over the pan rim – add the first layer of the filling. Follow on with the second dough layer, add the rest of the filling, okay? Finish off with the last dough layer; fold the dough layers together. “Pluck” a few holes, making sure you go through the second layer of dough, too. Bake for 45 minutes, or until you’re done resting. If a burning smell follows your resting, and you opening your eyes to the smell of smoke. Call 911, and never cook again.