celebrate m.f.k. fisher month at home

1 part room temperature Dry Vermouth 

1 part room temperature Campari 

1 part room temperature Gin 

Stir, enjoy. 

...Surely, this recipe would not have the approval of the S.P.C.A. But it is probable that oysters possess a sensitivity analogous to that of the French tax-payer, so that they are incapable of very characteristic reactions. That, then, is why there is little reason for weeping tenderly at the idea that these molluscs must be placed on the grill. 

As they submit to the same end that overtook Saint Lawrence, the oysters open. It is exactly like the purse of the government pensioner as Income Tax Day rolls around: one does the only possible thing in the presence of bad luck. 

Take advantage of their being open to pop in a little melted butter, some pepper, and some bread crumbs. Then close them up again: at this moment they will be too weak to resist you. Let them cook a little. And serve them very hot. 

Some people like this very much. 

Put three or four mature eggplants in a pan (they will dwindle astonishingly), and let them stay all night in the lowest possible oven heat, around 225.  In the morning scrape the pulp from the withered and blackened skins and put it, and any black juice that may have accumulated, into a large bowl.  Beat strongly as you add minced onion, garlic, herbs, seasonings, and vinegar and olive oil, rather like a salad dressing.  

It should be a heavily flavored mixture, according to your own tastes and disasters.  Put in a cold place for at least 24 hours before serving.  

1 ½ pounds shrimps, cooked and chopped 

½ Medium cucumber, finely diced 

1 tablespoon minced fresh dill 

1 tablespoon prepared mustard 

1 teaspoon salt 

1 teaspoon sugar 

1 quart buttermilk 

Mix together shrimps, cucumber and seasonings; stir in buttermilk, and chill thoroughly.  Yield: 6 portions. 

3 tablespoons oil (or reputable substitute) 

1 onion or 3 green onions 

1 clove garlic 

5 small zucchini 

1 large fresh tomato or 1 cup solid-pack canned tomatoes salt and pepper 

1 teaspoon herbs… parsley, sweet marjoram, or thyme 

9 eggs 

Heat oil in skillet and cook minced onion and garlic slowly in it 10 minutes.  Add zucchini cut into thin slices.  Add peeled and cut-up tomato, seasoning, and herbs.  

Cover, and cook until the vegetable is tender.  Take from stove and cool. 

Beat eggs lightly, season, and mix with cooled vegetables.  Pour back into skillet, cover tightly and cook over a slow fire until the edges of the frittata pull away from the pan.  

If the middle puffs up, prick it with a long sharp knife [… or better yet, pull away from the sides once or twice with a large spoon, to let the soft middle flow outward]. 

When it is solid, brown lightly under a slow broiler flame in a preheated oven, cut in slices, like a pie, and serve at once.

With Bold Knife and Fork - Some Seeds of This Planet Rice, Etc. 

1 pound large shrimps or prawns (or small scallops) 

1 cup good butter 

1 to 2 tablespoons good paprika 

½ cup sherry OR ¼ lemon juice 

4 to 6 cups cooked fluffy rice 

Peel and devein shrimps or prawns, and cut in two down backs.  Heat butter, add shrimps and paprika, and shake over hot fire until shrimps curl and turn white.  Take off fire and add wine or lemon juice.  Shake again and pour over hot rice.  Mix lightly and serve. 

This is a quick operation, and one should not stint on butter or paprika. 

2 large red peppers (or 1 cup canned pimientos) 

2 large green peppers 

2 cloves garlic, minced 

¾ cup olive oil 

1 to 2 cups mushrooms, sliced or button, canned or fresh 

Salt, pepper 

½ cup wine vinegar 

1 can fillets of anchovy (optional) 

Seed and slice peppers.  Slowly heat garlic in oil until opaque.  Add peppers, stir, and simmer, turning often.  When limp, add mushrooms and brown a little on a quicker fire.  

Season well, add vinegar, and remove from heat. Chill for several hours.  Stir before serving, and garnish with crossed anchovy fillets if desired. 

¼ cup shortening 

¼ cup sugar 

½ cup molasses 

½ teaspoon soda 

1 teaspoon cinnamon 

1 teaspoon ginger, cloves and salt 

¾ cup boiling water 

¼ teaspoon soda 

1 ¼ cup flour 

1 teaspoon baking powder 

1 beaten egg 

Cream the shortening and sugar.  Sift the spices and flour and baking powder together.  Beat the ½ teaspoon soda into the molasses until it is light and fluffy, and add to the shortening and sugar.  Add the ¼ teaspoon soda to the boiling water, and then add it alternately with the sifted dry ingredients.  Fold in the beaten egg, when all is well mixed, pour into a greased and floured pan, and bake about 20 minutes, at 325.  This mixture will seem much too thin to make a cake, but do not increase the quantity of flour, as many doubting cooks have tried to do.