This is an extract from Lilith’s “Cooking with the Stars” segment on belly on February 15, 2010<\/p>\n
AQUARIUS is the sign of ultimate individuality.\u00a0 It’s hard even for me to
\ngeneralize about Aquarians because each one’s a law unto themselves, but
\ntheir tastes in tucker do tend towards the experimental – an Aquarian once
\ngave me a cook book called Science Experiments You Can Eat.<\/p>\n
They’re always delightfully different deviations from the norm who find the
\ntried and true ordinary and boring. Aquarians adore exploring new taste sensations and especially love inventing their own recipes which are distinctive and usually untraditional, because an Aquarian breaking rules is always a happy Aquarian.<\/p>\n
Aquarian gourmets include the author COLETTE, who was born and brought up in
\nBurgundy and writes so incredibly sensually about food, thespian sauce
\ninventor PAUL NEWMAN and radical 20th century chef PAUL BOCUSE who invented
\nnouvelle cuisine, practically a culinary version of the French revolution
\nbecause it broke away from the traditionally rich, fattening cuisine
\nclassique to present simpler dishes with lighter sauces.
\nAquarians usually being ahead of their time in the trend setting department, they also like collecting retro recipes and usually have some family favorites handed down from their great great grandparents.<\/p>\n
Another endearing Aquarian chef was The Galloping Gourmet GRAHAM KERR, who
\nthe Heart and Stroke Foundation once called the Most Dangerous Man in
\nAmerica because of his outrageously high fat, high cholesterol, high calorie
\nrecipes accompanied by vast quantities of vino quaffed with gusto on his
\ntremendously popular TV cooking show.\u00a0 After his wife’s stroke and heart
\nattack, Kerr promptly did a 360 degree turnaround and created a whole new
\nstyle of cooking he called Minimax which minimized fats and maximized taste,
\nplus a TV series for the American Cancer Council featuring fruits and
\nvegetables called Do Yourself A Flavor \u00ad Aquarians being nothing if not
\nadaptable.<\/p>\n
Aquarian kitchens can be as eccentric as their owners and may contain an
\nabsinthe fountain, grow your own mushroom kit and a food dryer but mightn’t
\nbe equipped with a bottle opener or a sieve.\u00a0 Aquarians tend to be
\nmagnetically drawn to bizarre combinations of ingredients. They’ll take experimentation to the outer limits – with varying degrees of success, but you’ve got to love the way they have a
\ngo. Notable dishes I’ve been served by Aquarians include broccoli with blue
\ncheese and black olives, lamb cooked in coffee, lavender and rosemary shortbread and durian mousse.<\/p>\n
Keeping in mind Aquarians’ love of the esoteric and obscure I’ve chosen a retro recipe from the Vogue Autumn Collection of 1987.<\/p>\n
TOMATO ICECREAM\u00a0 WITH\u00a0 TOMATO COINTREAU SAUCE<\/p>\n
Ingredients for Icecream:<\/p>\n
4 medium tomatoes chopped
\ngrated rind of 2 lemons, juice of 1 lemon
\n4 egg yolks
\n3\/4 cup sugar
\n1cup milk, dash vanilla
\n300 mL thickened cream<\/p>\n
Ingredients for Sauce:
\n6 tomatoes chopped, peeled, seeded
\ngrated rind + juice of half a lemon,
\ngrated rind + juice of half an orange
\nhalf cup sugar
\ngenerous Graham Kerr size slosh of Cointreau
\nsweet basil leaves to garnish<\/p>\n
Method for Icecream:\u00a0 Cook tomatoes till the consistency of thin jam and let
\ncool.\u00a0 Puree the cooled mix, pass through a sieve, discard solids, add lemon
\nrind and juice, set aside.\u00a0 Beat egg yolks and sugar together, add milk and
\nvanilla, cook over low heat till mix coats back of a spoon, let cool.\u00a0 Then
\ncombine the 2 mixtures together, add cream and freeze.<\/p>\n
Method for Sauce:\u00a0\u00a0 Cook all ingredients except Cointreau to a thin jam.
\nPuree in blender, pass through sieve, discard solids, add Cointreau to
\nremainder and chill.<\/p>\n
Serve a little sauce on each chilled dessert plate with tomato icecream in
\nthe centre garnished with a sweet basil leaf.<\/p>\n
by Lilith, belly astrogourmet and hula goddess<\/p>\n
* see links to Aquarian chefs in the February 15, 2010 post in archives<\/p>\n","protected":false},"excerpt":{"rendered":"
This is an extract from Lilith’s “Cooking with the Stars” segment on belly on February 15, 2010 AQUARIUS is the sign of ultimate individuality.\u00a0 It’s hard even for me to generalize about Aquarians because each one’s a law unto themselves, but their tastes in tucker do tend towards the experimental – an Aquarian once gave […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":111,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-130","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=130"}],"version-history":[{"count":8,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/130\/revisions"}],"predecessor-version":[{"id":4100,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/130\/revisions\/4100"}],"up":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/111"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}