Fortuna Cooks

2 teaspoon olive oil

3 unpeeled garlic cloves

4 red bell peppers (capsicums), roasted, peeled, cored and seeded (see glossary)

1/2 teaspoon ground cumin

4 oz (125 g) cream cheese at room temperature

2 tablespoons crème fraîche or sour cream salt and freshly ground pepper to taste

*Preheat an oven to 350°F (180°C). Sprinkle the olive oil over the garlic cloves and wrap tightly in aluminum foil. Place in the oven for 45-60 minutes, or until the cloves are soft. Let cool.

*Squeeze the soft garlic cloves from their peels into a food processor or blender. Add the red peppers and cumin; purée. Add the cream cheese and blend until smooth. Transfer the mixture to a bowl and fold in the crème fraîche or sour cream; add salt and pepper.

MAKES ABOUT 1½ CUPS (12 FL OZ/375 ML)

Immediately before the wine enters the mouth we will perceive the higher volatiles of the fruit flavor and bouquet invading our sense of smell. Watch very carefully for this bonus smell opportunity. It appears as though we unconsciously take a breath before placing things in our mouth and at this time we inhale some of the more prominent odors.

Regardless of the method of appraisal, it is worth remembering that too little wine will not allow for a worthwhile appraisal, while too much wine will prevent the mouth from warming it sufficiently to release an increased amount of volatile substances.

What do we actually smell?

Here we run into three complex difficulties:

• Physiological — What can we really smell? Do not be influenced by others.
• Psychological — What do we anticipate or expect?
• Linguistic — Do we have the language resources to convey our sen sory perceptions?

In the first place we are smelling a colored liquid and trying to relate this to some common everyday commodity so that we can communicate our experience. It is easy to say that a flower smells like rose when we can see or feel a rose, but we are looking at a glass of wine, not a rose. (By way of in terest, Singaporeans are the only culture able to consistently identify rose fragrances — Caucasians are very poor at recognizing what one would think is an obvious smell.)

And what about the garlic eating cultures of the world? Is this smell so ingrained that they can’t smell two of wine’s major faults — mercaptans and H both smelling somewhat similar to garlic. Certainly New Zealanders living near the famous Rotorua thermal fields are immune to the wine destroying odor of hydrogen sulfide, a natural product of the local geysers.

And what expectations does a French person have when smelling an Argentine wine — or a Moslem breaking the faith in favor of ‘la dolca vita’? Can a top quality Argentine or Australian product cross these formidable cultural barriers and be accepted in their own right?

Having determined what we think we can smell, it then becomes necessary to communicate our perceptions to others or there is no chance of elevating our appreciation of any art form.

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The artichoke is included in the sunflower family from the native Canary Island. The globe artichoke is also known as “green artichoke” and “French artichoke”.

Now, try this simple and easy steps to cook artichoke and enjoy it with the whole family.

1. Wash artichokes. Cut 1” off, straight across top. Pull off loose leaves at bottom. Clip off spine tips with scissors.
2. Drop artichokes into pot of boiling salted water to which olive oil, garlic, bay leaf, and fresh lemon slices have been added. Cover tightly and boil 20 to 40 minutes (til leaf can be pulled easily from base).
3. Drain upside down. Remove choke (thistle portion) with spoon from center of artichoke.
4. Serve as hot vegetable with hot melted butter or hollandaise sauce. To serve cold, chill cooked artichoke, set upright on plate and serve with fresh lemon juice and favorite dip.
5. To eat: pull off petals one by one and dip base into sauce. Eat only tender base part of leaf by drawing it between teeth. Discard remaining tip. Artichoke bottom is good to eat, too.

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What you need:

1 chopped onion (about ¾ cup)

1 to 3 cloves minced garlic

1/3 cup bacon dripping (or oil)

1 ½ tsp salt

1 can (8 oz) tomato sauce

1 ½ tsp chili powder

¼ tsp cumin seed (or powder)

How to cook:

(1)Cover one pound (2 cups) California pink beans (or light red kidney beans) with boiling water and let stand an hour or so. Drain beans, put into a large, heavy pot, cover with boiling water again and all of the ingredients above.

(2)Cook slowly (covered), about three hours, til beans are tender and a rich sauce is formed. Add more hot water if necessary. Beans should be neither too dry nor too juicy.

Makes 8 to 10 servings as a side dish.

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Delicate white eggplant—the one that has the fewest seeds—takes beautifully to grilling indoors or outdoors, doused with your best olive oil and sherry vinegar, and showered with bright fresh herbs and then marinated.

Ingredients:

1½ pounds white eggplants

1 tablespoon coarsely chopped garlic (about 2 large cloves)

Salt and pepper to taste

¼ cup olive oil 2 tablespoons finely shredded mint

1 ½ tablespoons sherry or balsamic vinegar

1 tablespoon finely shredded basil

1 tablespoon coarsely chopped parsley

How to cook:

Preheat the oven to 325 degrees.

Trim the green stems of the eggplants. Peel and slice them into 1-inch-thick rounds. Line a 12 x 18-inch jelly roll pan with aluminum foil and coat the surface with an olive oil spray. Spread the eggplant rounds on the foil and coat the slices with the olive oil spray. Season with salt and pepper, and bake for 20 minutes. Turn the slices over and bake about 15 to 20 minutes more, until the eggplant is cooked through and golden brown.

Transfer to a flat serving dish with sides. In a small bowl, combine the olive oil, vine gar, and garlic. Spoon the mixture over the eggplant. Scatter the mint, basil, and parsley over all and let stand for at least 4 hours at room temperature, tilting the dish and spooning the sauce over the eggplant occasionally. Serve at room temperature.

Note: You can grill the eggplant outdoors over wood or charcoal on a rack that is about 6 inches from the source of heat. Turn occasionally so they cook through slowly without burning.

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Ingredients:

2 lbs. boneless beef chuck (1 ½ inch chunks)
1 ½ cups plain yogurt
¾ cup chopped onion
1 teaspoon minced garlic
1 small dried hot chili pepper (chopped)
¾ teaspoon ground cumin seed
½ teaspoon nutmeg
¼ teaspoon salt
¼ teaspoon cinnamon

Procedure:

Toss beef chunks with all remaining ingredients. Cover and refrigerate overnight. String beef on skewers. Barbecue over hot coals about 15 minutes, turning every 5 minutes. (Serves 4)

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Ingredients:

4 Turkey Wings
1 teaspoon salt
2 tablespoons oil
1 (15 oz.) can tomato sauce
¼ cup vinegar
1 teaspoon chili powder
¼ teaspoon pepper
1/8 teaspoon garlic powder
1 (8 oz.) can pineapple slices

Procedure:

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