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The Positive Side Spring 2002 Cooking: Mama Rossi’s Edible Love Mama Rossi dishes out some green peace for summer I am sooooooooo green! No, darlings, not jealous. No, not nauseous. Not rolling in money (*&^%$ darn it!). No dearies!! I’m not an alien either...well, not that I’m aware of, but I am originally from the suburbs so you never really do know and I do seem to have a strong pull toward glitter and glam rock, but don’t get me started. No, my bodacious biscuits, I’m just gorgeously, grandly, gratefully green because I’m rolling in the steamy summer scene!! What, you never get a little giddy when the seasons change? Listen, there’s nothing sexier than summer (hmmm, well, except of course for moi). Really dearies! What a perfect time of the year to celebrate fresh, delicious, healthy produce. Can’t you hear the asparagus calling? “Hi, it’s me, asparagus! Can you come out and playyyyy? A little stirfry might be nice or just roll me around on the grill!” I don’t know about you lovely lettuce cups, but I’m ready for an all-you-can-eat green buffet! It’s time to throw out those heavy winter stews and casseroles and dig into Mama Earth. Ouch! I said dig into Mama Earth, not Mama Rossi! The following are some perky, wholesome recipes guaranteed to have you seeing green and loving it! Le Menu du Jour:
Wash collard greens, spinach and bok choy; you’ll want two bunches of each for a nice dish. Cut into pieces about the size of salad lettuce (a bit larger than bite size because they shrink to nothing after cooking). In a huge pan, heavy-bottom pot or whatever you have, sauté a mess of sliced garlic in about two shots of olive oil over medium heat. The oil should really cover the garlic. Then add your collard greens, spinach and bok choy. After you’ve stirred your greens for a minute, toss in a shot or two of water to keep things nice and moist. Then cook and stir (I like to shimmy too) for 10 minutes or so, just until your greens are wilted but still a touch crunchy. Toss greens into a bowl and mix with a sauce made up of about two shots of soy sauce mixed with two drizzles of sesame oil and one plop of hot Chinese chili paste. Season with salt and fresh ground pepper and serve. I like a lotta hot in my greens, but you can tone it down if you’re shy. EASY GRILLED ASPARAGUS If you don’t have an outdoor grill or stove-top grill, just use a heavy-bottom skillet. The trick is to get the thing so nuclear hot that it’ll feel like a barbecue. Trim your asparagus (your asparagus will tell you how much it wants to be trimmed; just break it off above the tough part, that’s usually about an inch from the bottom). Toss asparagus in enough olive oil to coat them and then sprinkle to taste with salt and fresh ground pepper. That’s it! They’re ready for fire. Just throw those babies on a medium-hot grill and cook until you see them turn bright green and get nice dark grill marks. Talk about sex appeal! Remember to pull them off while they’re still crunchy or you’ll be serving some really poopy gus. Drizzle with fresh lemon juice and you’re done. Easy and good. WATERCRESS, MIZUNA AND BABY ARUGULA SALAD Trim a couple bunches of watercress of excess stem (which is fancy chef talk for only leave about a bite size amount of stem on your greens), wash well and toss with an equal amount of washed baby arugula and mizuna (a salad green). You’ll want a nice big bowlful because it’s so yummy. Make a refreshing dressing by mixing two drizzles of fresh lemon juice with one smidgen of finely chopped fresh garlic and a half plop of Dijon mustard. Then slowly whisk in about a shot and a half of olive oil, and season to taste with salt, fresh ground pepper and love. Toss up your salad and you’re good to go. If you want to get fancy you can garnish this with shaved fresh parmesan or crumbled goat cheese, but it’s nice just the way it is and so are you. CUCUMBER KIM CHEE Kim chee or Kimchi (also known as Korean pickles) can be made out of everything from carrots and red radishes to jicama and the more traditional cabbage. I like cucumber for kim chee because it only takes one day of marinating, as opposed to the decade-long traditional kim chee recipes. I started one in the ’70s and it’s still not ready. Peel two or three cucumbers (any kind is fine) and cut into rounds or ovals. Then toss generously in Kosher salt and leave in the refrigerator for one hour. To make the kim chee dressing: Mix a handful of chopped scallion, one half onion diced, a plop of minced garlic, a smidgen of minced ginger, a few good pinches of chili powder and enough hot water to bring it all around into a sauce-like consistency. Wash your salt off the cukes and drain them. Then toss them in your dressing and marinate overnight. You can marinate for as long as you want, even a day or two. When ready to serve your cucumber kim chee, garnish with sliced chives. Well, lettuce cups, there you have it, one small munch from the garden, one giant break for the cows. THE IMPATIENT COOK’S GLOSSARY
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Decisions about particular medical treatments should always be made in consultation with a qualified medical practitioner who is knowledgeable about HIV-related illness and the treatments in question. MORE | |
 MomaRossi.pdf |