Hail To the Chef
Magickal Recipes of Ron Miller
reprinted from the Compost NewsLetter
[These recipes appeared in the Compost NewsLetter during 1990-92, while Ron was the executive chef of the Ristorante Donatello in San Francisco. All Magickal interpretations and comments are by Valerie Walker.]
Braised seabass with tomatoes and artichokes
1 1/2 lb. filet of seabass
8 italian plum tomatoes, peeled, seeded and diced
8 baby artichokes (artichoke hearts), trimmed, cooked and quartered
6 sprigs fresh basil, chopped
1/4 cup white wine
1/2 cup extra virgin olive oil
1 lemon
Preheat oven to 400 degrees.
Trim the seabass filets and cut into four portions of about 6 oz. each. Coat the bottom of an oven-proof dish with olive oil. Season the seabass filets with salt and pepper and put them into the dish with the white wine. Cover the filets with the diced tomatoes and then arrange the artichoke quarters on top. Cook the seabass in the preheated oven for 10 -15 minutes. Place the filets on warm plates. Sprinkle them with the chopped basil and three or four tablespoons of olive oil and serve. Serves 4.
[This one is so easy to interpret for Magickal elements, I'm almost ashamed to do it for you. Okay, for the beginners: fish, representing the ocean, home of Aphrodite; tomatoes, formerly known as "love-apples" and reputed to be aphrodisiac; olive oil, also sacred to the Love Goddess; basil, sacred in the Voudon tradition to the goddess Erzulie---need I go on? Obviously, a love-spell. And the artichoke hearts? Well, I'm not sure to whom or what they are dedicated, but you don't have to possess too much imagination to figure it out: hearts, get it? Perfect for Valentine's Day (which just happens to be the birthday of our loveable and talented Chef), and so much less fattening than a box of chocolates...vw]
The Chef