In light of the COVID-19 precautions...


Wash your hands frequently with soap and water, or use hand sanitizers that contains at least 60% alcohol.

Avoid close contact with anyone who appears sick.

Cover your cough or sneeze with a tissue, then toss the tissue in the trash.

Disinfect frequently-touched objects and surfaces.

Talk to your doctor if you develop symptoms.

Stay home if you develop symptoms.

Avoid nonessential travel to areas with active COVID-19 outbreaks.


Visit the website for your local health department for updates.


If you are caring for an older adult:

Know what medications are needed and help them have extra.

Monitor food and medical supplies and have a back-up plan.

Stock up on non-perishable food to reduce shopping trips.

If a loved one is in a care facility, monitor the situation, ask about the residents and know the protocol if there is an outbreak.


Monday, November 22, 2010

Anna Sultana's Zalza Pikkanti - Piquant Sauce with Capers, Maltese Style

I got a few e mails asking about capers.

The green flower buds and young berries of the caper shrubs are usually pickled and used as a relish.  Most supermarkets carry small jars of imported capers right next to the other pickled items.

In Malta capers and some caper vinegar can be added to a basic white sauce for a little extra zip.  There's also a sauce, with vegetables, that uses capers.  It can be served on rice or pasta.


                        Piquant Sauce

Melt in a dutch oven
2 tablespoons butter
----
Slice and add
2 onions
2 carrots
----
Add
1 teaspoon thyme
1 tablespoon chopped parsley
1 clove garlic, minced 
----
When the carrot has softened, blend in
2 tablespoons flour
----
Add
2 tablespoons meat stock
1/2 cup vinegar
6 tablespoons water
1/2 teaspoon tomato paste
1/2 teaspoon mustard
----
Bring to a boil and add
1/2 teaspoon ground black pepper
2 tablespoons capers

Simmer for at least an hour.

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