Barbecue a big success
St. Margaret’s folks had three grills going for our South African Barbecue last Saturday. What a feast! Twenty four cooks and guests dined on a spicy meat dish called bobatie, lamb and apricot skewers, purple crepes made with beets and stuffed with oranges, cod baked with vegetables, stuffed mushrooms, two grilled camembert offerings, one with figs and another with homemade ciapatti and pears, several milk puddings and pies, a beautiful three-tiered layer cake, and an apricot pudding flavored with sherry and topped with whipped cream.
The next Global Cuisine Potluck, on Saturday, Sept. 13, could be just as tasty since Thai food is such a favorite these days. A dozen recipes, some from the cooking school Nan Cobbey attended in Chiang Mai, Thailand, last winter, and some from New York Times food writer Mark Bittmann are already on the Time and Talent Table in the Parish Hall. Take your pick or find another on line…or bring whatever you’d like to make and share with friends. Everything is welcome
Thai cooking features intense flavor combinations, according to Bittmann. “These combinations feature three basic flavors —sweet, sour and salty. Chilies, which provide heat (not exactly a flavor), are also ubiquitous, but their quantity is easily and frequently varied according to taste…Herbs are used to freshen dishes, but the trinity of sweet (usually palm sugar or coconut milk, but often ordinary sugar), salty (in the form of nam pal, or fish sauce, and salt) and sour (lime in several forms, and also tamarind) is all-important and ideally week balanced. thus, a common snack that perfectly exemplifies the proclivities of the Thai palate is slice green mango (which is sour) dipped in a mixture of salt, sugar and chili. Even desserts may combine all these flavors.”
Stay tuned. More ideas next week.