recipe was contributed by Shirley Cline.
was a great inspiration when I first started working on the
idea of creating a recipe and cooking web site. Not only did
she encourage me but she also supplied a great many recipes
and other pieces which are featured throughout the site. Her
great achievement was to teach me to cook risotto over the
I never had the chance to meet Shirley, or even talk to her,
I regarded her as a good friend. It was with great sadness
that I learnt that she passed away in Autumn 2004 and that
there would be no more emails. I think she will be sadly missed
by a lot of people like me to whom she gave such pleasure
with the sharing or her recipes. The pleasure my children
have had from her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention the
fights for seconds - has been a joy to behold.
is what she had to say about this one: "This recipe comes
from Scoma's, one of our better Italian Seafood Restaurants
at the Wharf in San Francisco. I've never made it but I've
had it several times and it's great. Those of you who don't
like squid - HIDE YOUR EYES".
1 large onion, chopped
1 clove garlic, mashed
3 Tblsp. olive oil
2 (1 lb.) cans whole tomatoes
1 Tblsp. tomato paste
2 whole bay leaves
1/2 tsp. oregano
1/4 tsp. sage
3 Tblsp. butter
3 Tblsp. flour
1 cup milk
1/2 cup white wine
Salt and pepper to taste
Vegetables and Squid (Calamari):
1 large onion, coarsely chopped
2 cloves garlic, minced
1/2 lb. fresh mushrooms sliced
1 tsp. crushed red pepper flakes
3 lbs. squid (calamari)
Olive oil (do not substitute)
make the tomato sauce:
the onion and garlic in the olive oil for 5 to 6 minutes.
the other ingredients and cook, stirring occasionally for
about 30 minutes or until the sauce thickens slightly.
prepare the cream sauce:
the butter over low heat until it bubbles, then gradually
stir in the flour and cook stirring for 3 to 5 minutes.
stir in the milk and continue to stir until the sauce is
very thick and smooth.
the wine and seasonings.
a large pan, combine the tomato sauce, cream sauce and vegetables.
the squid (or buy it already cleaned).
the squid into bite-size pieces, rinse and drain thoroughly.
the squid lightly in the flour and fry in the oil over high
heat until well browned.
from skillet and drain thoroughly.
4 - 6
the squid to the sauce, reheat slightly and serve.
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