Recipes for Sagittarius
And for this adventurous time
by chef to the celebrities -- Sabra Ricci
The perfect destination for the Archers is anywhere exotic – but especially places deemed Sagittarian by nature. Three of their favorite cities are Budapest in Hungary; Toledo in Spain and Naples in Italy. Here are some delectable recipes from each of these regions. They especially appeal to the Sagittarian palate... but will also be enjoyed by all your guests.
To celebrate the month of Sagittarius (November 22 – December 21), invite your Sagittarian friends to a dinner party. They love social occasions and can be the heart and soul of a gathering. Don't be afraid to try something different, as they are willing to eat just about anything, especially unusual foods no other sign will try. If the day is too beautiful to stay inside, bundle up the food and move it outside. Picnics and BBQs rank close to the top of a Sagittarian's favorite ways to eat.
Flan -- From Toledo, Spain
The creamy, eggy texture of the custard and the caramelized sugar are the perfect blend of tastes for Sagittarius. The sugar provides the sweetness they love, reminiscent of maple syrup.
Caramelized Sugar
1/2 cup sugar
1/4 cup water
Heat sugar and water in small skillet over moderate heat, stirring constantly. When the sugar is golden brown, remove and pour into six ramekins (or Teflon-lined cupcake holders).
Custard
6 eggs
3/4 cup of sugar
1 quart of 1/2 & 12
1 teaspoon vanilla
In a separate bowl, beat the eggs until pale yellow. Add sugar, half & half and vanilla. Pour mixture into ramekins with caramelized sugar. Place ramekins in a large pan and fill with water 1/4 full. Bake at 350ºdegrees for 30 minutes or until set.
Saffron Basmati Rice
Basmati rice is a nice alternative to short grain brown rice. The strong, intense flavor and honey aroma of the saffron – a precious spice of the ancient Far East – is especially appealing to Sagittarius palates.
3 1/2 cups chicken broth
tablespoon butter or olive oil
2 cups basmati rice
1/2 teaspoon saffron threads or saffron powder
Put rice in a bowl and cover with water. Strain. Repeat at least three times or until water is clear. Set aside. Bring chicken broth, butter and saffron to a boil. Add rice, bring back to a boil, reduce heat and simmer for 20 minutes. Fluff with a fork and serve immediately.
Learn More About Your Sign
Chicken Paprika -- From Budapest, Hungary
This poultry dish with sour cream and wine added to the stock hails from Hungary. Its creamy rich sauce with exotic paprika pleases any adventurous palate.
Ingredients
3 pounds boneless, skinless chicken breast, cut in strips
pinch of salt
pinch of pepper
4 tablespoons olive oil
1 large onion, finely chopped
1 teaspoon garlic, minced
3 tablespoons sweet Hungarian paprika
1/2 cup dry white wine
2 cups chicken stock
2 tablespoons tomato paste
2 cups sour cream>
2 teaspoons flour>
Instructions
Season chicken with salt and black pepper; set aside. In a large sauté pan, heat oil over medium-high heat and add chicken. Brown chicken on each side, approximately 2 to 3 minutes. Remove chicken and place in pan in the oven preheated to 200º.
Add onions and garlic to stovetop sauté pan over medium high, stirring frequently, until tender. Stir in paprika; cook, stirring constantly. Stir in wine, chicken stock and tomato paste; bring liquid to a boil. Reduce heat. Stir in flour, add chicken and simmer for 20 minutes. Stir in sour cream and simmer 5 more minutes.
Serve with saffron basmati rice and a glass of Riesling.
Pasta Puttanesca with Anchovies, Olives and Capers -- Naples, Italy
The exotic blending of all the flavors of Puttanesca satisfies Sagittarius on many levels. They are known for their willingness to eat almost anything, anchovies included. The chilies add just the right amount of spice to satisfy their fiery nature.
Ingredients
1 pound small vine-ripened tomatoe
4 tablespoons olive oil
4 cloves of garlic, halved
pinch of red chili flakes
2 tablespoons capers
10 - 12 black olives, stoned and coarsely chopped
4 or 5 anchovy filets, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoon chopped oregano
salt and freshly ground black pepper to taste
pound spaghetti>
Instructions
Heat the oil in a pan with the garlic and sauté for about 2 minutes. Add the chili, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.
Add a tablespoon of salt to one gallon of water. Bring to boil and add spaghetti. Cook for seven minutes or until al dente. Drain pasta and toss in olive oil. Pour the sauce over the pasta, add the chopped parsley and toss together well.
This dish would go well with Chianti.
About the Author
Sabra Ricci is a chef to the celebrities and a world-renowned caterer on the beautiful island of Maui, as well as an accomplished astrologer. She is renowned for her healthy, delectable menus. A graduate of the California Culinary Academy in San Francisco, Sabra worked in Paris for YES Catering Company and as a consultant at Grail Springs Spa in Canada. During the 2003 fashion week in New York City, Sabra was one of four chefs selected to participate in the 'Five Star Feast', a 'Chef to the Celebrities' cooking extravaganza and live demonstration hosted by Joan Lunden.
