A Quote by Elsa Maxwell
I make enemies deliberately. They are the sauce piquante to my dish of life.
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I make a great lasagna. I also like making piccadillo. It's a Cuban dish with ground beef, tomato sauce, garlic and olives served over rice, with plantains. My ex-husband and all my boyfriends love it.
My signature dish is seafood lasagne - massive king prawns, smoked haddock, cod and a white sauce.
What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen.
What is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, the duck, the turkey or the guinea hen.
Every night it's the same... I have supper in my red dish and drinking water in my yellow dish... Tonight I think I'll have my supper in the yellow dish and my drinking water in the red dish. Life is too short not to live it up a little!
I'm afraid that - not necessarily deliberately, but consistently - I've made a kind of laboratory out of my life, where I mix the stuff in the test tubes to create explosions - possibly resulting in interesting by-products. I mean, not deliberately - I'd be crazy to deliberately do that - or maybe not.
It is better to remain silent than to speak the truth ill-humoredly, and spoil an excellent dish by covering it with bad sauce.
Because when you kill 300 people, 400 people, who have nothing to do with the provocations Hezbollah staged, but you do it in effect deliberately by being indifferent to the scale of collateral damage, you're killing hostages in the hope of intimidating those that you want to intimidate. And more likely than not you will not intimidate them. You'll simply outrage them and make them into permanent enemies with the number of such enemies increasing.
If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.
My signature dish - something I've been making since I was 10 - is angel hair pasta with shrimp and feta in a white-wine basil sauce with tomatoes, because it's absolutely amazing.
In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.
I make a wicked clam chowdah, and linguine with clam sauce. Oysters I like to eat raw, and mussels in either a white wine sauce or in beer with paprika.
Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fance dress ball?
We don't do spaghetti and Bolognese sauce together in Italy. That is technically wrong because when you lift up the spaghetti the sauce will just run down. The way to do it is to use pasta like fettuccine or tagliatelle so the sauce sticks to it.
We did a dish called seafood thermidor, which was, essentially, a glorified fish pie. It's great because you don't use much fish in it. It's all sauce and potatoes, but people loved it! It kept us afloat.
Vitello tonnato is a classic dish from Italy's Piedmont region that, frankly, sounds patently insane: veal slices dressed in a creamy sauce made from canned tuna and capers. The brain may say no, but the mouth disagrees.
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