Wednesday, December 21, 2011

Angels

#6 in a series

"And suddenly there was with the angel a multitude of the heavenly host praising God saying, 'Glory to God in the Highest, and on earth peace among men"

     The word "angel" comes from the ancient Greek word "angelos" which is a word for messenger, other etymology brings the word from evangelium, from which we get our word for evangelist,  either one works for me.
     Medieval artists usually portrayed angels as being strictly feminine, I'm not sure why, there is nothing in the Bible to support this, and I guess it really doesn't matter.  Although I guess they are better looking.  Any way, what to feed the angels----regardless of gender.  Well obviously, Angel Hair Pasta with Cream and Porcini mushrooms.  For dessert, Honey Cake with Rose water...nice!

Here we go!
1/2 ounce of dried porcini mushrooms
3 tablespoons olive oil
1/2 cup chopped shallots
3/4 pound fresh mushrooms chopped, (button or baby bellas are fine)
1/2 pint whipping cream
3/4 pound angel hair pasta
1/4 cup grated Parmesan
Salt and freshly ground pepper to taste

    Place the porcini in a small bowl and add 1/2 cup warm water.  Allow to soak 45 minutes.  Drain, reserving the liquid.  Heat a large frying pan.  Add the oil and shallots, and saute a minute.  Add the fresh mushrooms and saute until tender.  Chop the porcini coarsely and add to the pan, along with the reserved liquid.  Simmer until most of the liquid is evaporated.
     Bring a large pot of water to a boil with a pinch of salt.  In a separate bowl whip the cream until it holds soft peaks.  Refrigerate the cream until the pasta is done.  Cook the pasta in the boiling water until al dente  and drain well.  Return the drained pasta to the pot and add the mushroom mixture cheese, cream, and salt and pepper.
     Using a large spatula, fold all of the ingredients together.  Do this quickly, yet carefully, so that the cream doesn't collapse entirely.  Save a little cream to dollop on top when you are done.  serve immediately.

Honey Cake with Rose water
3 cups all purpose flower
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 tablespoon instant coffee
1/2 cup boiling water
1/4 cup vegetable oil
1 cup honey
grated peel of an orange
2 teaspoons rose water
4 eggs
1 cup sugar
1 cup chopped walnuts

Combine the flour, baking powder, cinnamon, and baking soda.  Set aside, Dissolve the instant coffee in the water in a mixing bowl.  Blend in the oil, honey, orange peel and rose water and set aside.  In a large bowl, beat the eggs until frothy.  Gradually ad the sugar and beat for a minute.  Add the honey misture to the eggs and sugar.  Add the flour mixture to the egg mixture alternantely with the dissolved coffee , starting and ending with dry ingredients.  Stir in the walnuts.  Pour the batter into an oiled and waxed paper lined 13 x 9 x 2 baking pan.  Bake in a preheated 325 oven for about 50 minutes. Test for doneness with a toothpick, stick in the middle and if it comes out dry it's done.  Invert the cake onto a wire rack.  Cool.  Peel off the waxed paper, cut into squares and serve.

Wait a minute!!!  Rose Water?  Yup, you can find it at some grocery stores or check out the link below and get it from amazon.  You'll get more than you need but my wife says it is a natural facial toner!  So there you go!  Cake and nice skin!  That is the one and only beauty tip you will ever see here.


Stay Hungry!
Peace

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