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Today's Menu Celebrations: Algerian independence and the exhibition by horticulturalist Michael Keens of the first cultivated strawberry in 1806.
By 1960, de Gaulle had come to recognize the inevitability of some form
of Algerian independence; the main problem concerned the future status
of the almost one million European colonists, many of whom had been
born in Algeria. Sensing the direction of French policy, the colonists
and army (both of whom aimed for the full integration of Algeria with
France) staged major protests in 1960 and 1961, but both were put down
by de Gaulle. In mid-1961, Ferhat Abbas resigned as prime minister of
the GPRA and was replaced by Ben Yusuf Ben Khedda. Shortly thereafter,
negotiations with the French government began, and in Mar., 1962, an
agreement was signed. The accord provided for an end to the fighting
and for Algerian independence after a transition period. The people of France overwhelmingly approved the agreement in a referendum held in early Apr., 1962, but members of the French army in Algeria, banded together in the Secret Army Organization (OAS), launched an armed campaign against Muslims in an attempt to prevent the implementation of the accord. In late April, however, their leader, Gen. Raoul Salan, was captured, and by late June the army revolt had been ended. Already in April colonists had begun to leave Algeria in large numbers; by October only about 250,000 remained, and most of them soon left as well. As a result of the more than seven years' fighting at least 100,000 Muslim and 10,000 French soldiers had been killed; in addition, many thousands of Muslim civilians and a much smaller number of colonists lost their lives. On July 1, 1962, the people of Algeria voted almost unanimously for independence in a referendum, and on July 3, France recognized Algeria's sovereignty. [But] as a result of the fighting and of the exodus of colonists, the Algerian economy lay in ruins. ... Read more at InfoPlease.com.
GREEN BEAN SALAD WITH APRICOT VINAIGRETTE (There is no oil in this most original salad.) 1 11.5-ounce can apricot-pineapple nectar 1/4 cup rice vinegar 1/4 cup chopped dried apricots (about 1 ounce) 1 1/4 pounds slender green beans, trimmed 1 5-ounce package mixed baby greens 1 papaya, peeled, seeded, thinly sliced lengthwise 3 tablespoons chopped unsalted dry roasted pistachios 1 1/2 ounces ricotta salata or feta cheese, crumbled Boil nectar in medium saucepan until reduced to scant 1/2 cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool in large bowl of ice water. Drain again. Pat beans dry with paper towels. (Can be prepared 1 day ahead. Wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.) Place beans in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper. Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata. Serves 6. Per serving: calories, 132; total fat, 4 g; saturated fat, 1 g;cholesterol, 6 mg. Bon Appétit April 1999 Strawberry Panachée A panachée is a mixture of two or more ingredients with different colors, flavors, or shapes. For this one, I mix fruits and fruit puree with cookies and cream. It takes only a few minutes to prepare and almost any berries will work. I like to serve these desserts in shallow glass bowls or goblets. Although any cookies will do, I prefer to use Scottish shortbread cookies in this dessert. 2 1/2 cups ripe strawberries 1/4 cup jam (raspberry, currant, or strawberry are good) 4 shortbread cookies 1/3 cup crème fraîche or sour cream, plus additional for garnish 4 sprigs mint or basil Cut off the bottom and top of each berry (you should have about 1 1/4 cups). Slice the centers of the berries and set aside. Push the berry tops and bottoms and the jam through a food mill or process in a mini food processor until pureed. Mix the sliced berries into the puree. Cover with plastic wrap, and refrigerate until ready to serve. At serving time, put the cookies in a plastic bag and crush them coarsely with a rolling pin. Divide the crumbs among four bowls or goblets. Spoon about half of the berry mixture on top of the cookies. Stir the crème fraîche or sour cream to loosen it and spoon on top of the berries. Top with the remaining berry mixture. Garnish each dessert with a mint sprig, and, if you like, pass some crème fraîche or sour cream. Makes 4 servings. Fast Food My Way 2004 By Jacques Pépin Houghton Mifflin 11:17:24 AM _________________________ This Page was last updated: 1/24/07; 11:13:47 AM Copyright 2007 by Julia Grey
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